The Relationship between Starch Gelatinization and Morphology Control in Melt-Processed Polymer Blends with Thermoplastic Starch

2008 ◽  
Vol 209 (10) ◽  
pp. 991-1002 ◽  
Author(s):  
Gang Li ◽  
Pierre Sarazin ◽  
Basil D. Favis
Keyword(s):  
Polymer Blends ◽  
Morphology Control ◽  
Thermoplastic Starch ◽  
Starch Gelatinization ◽  
The Relationship

Morphology control in symmetric polymer blends using two-step phase separation

2006 ◽  
Vol 37 (3) ◽  
pp. 328-335 ◽  
Author(s):  
Tuyet L. Tran ◽  
Philip K. Chan ◽  
Derick Rousseau
Keyword(s):  
Phase Separation ◽  
Polymer Blends ◽  
Morphology Control

The effect of chain mobility on the coarsening process of co-continuous, immiscible polymer blends under quiescent melt annealing

2017 ◽  
Vol 19 (20) ◽  
pp. 12712-12719 ◽  
Author(s):  
Tao Gong ◽  
Rui-Ying Bao ◽  
Zheng-Ying Liu ◽  
Bang-Hu Xie ◽  
Ming-Bo Yang ◽  
...  
Keyword(s):  
Polymer Blends ◽  
Immiscible Polymer Blends ◽  
Phase Coarsening ◽  
Chain Mobility ◽  
Immiscible Polymer ◽  
Melt Annealing ◽  
The Relationship

The relationship between the mobility of polymer molecular chains and the phase coarsening process of co-continuous, immiscible polymer blends under quiescent melt annealing is presented.

Biodegradable Polymer Blends Based on Thermoplastic Starch

2020 ◽  
Author(s):  
Vesna Ocelić Bulatović ◽  
Vilko Mandić ◽  
Dajana Kučić Grgić ◽  
Antonio Ivančić
Keyword(s):  
Polymer Blends ◽  
Biodegradable Polymer ◽  
Thermoplastic Starch

scholarly journals The influence of the moisture content of raw materials on the structuring of the extrudates

10.5219/1189 ◽  
2019 ◽  
Vol 13 (1) ◽  
pp. 898-905
Author(s):  
Davit Tsagareishvili ◽  
Otari Sesikashvili ◽  
Gia Dadunashvili ◽  
Nugzari Sakhanberidze ◽  
Shalva Tsagareishvili
Keyword(s):  
Moisture Content ◽  
Porous Structure ◽  
Modulus Of Elasticity ◽  
Raw Materials ◽  
Amorphous State ◽  
Model Systems ◽  
Starch Gelatinization ◽  
Embrittlement Temperature ◽  
The One ◽  
The Relationship

The article presents the results of studies on the model systems of extrudates  conducted with a view to determining the function of moisture during the process of forming the structure of starch pastes. There was studied the influence of the moisture content of raw materials on a starch gelatinization point. Studies showed that 15% moisture content in raw materials is sufficient for its constituent phase – starch gelatinization, as well as for the transition of the whole mass to a fluid-viscous state. Further increase in the moisture content is accompanied by a decrease in a gelatinization point. In order to study the influence of moisture on the formation of a porous structure of extrudates, we studied the relationship between the different-type starch pastes and the degree of its transparency and its embrittlement temperature. It has been found that during the process of thermal and mechanical impacts, there occurs the process of the formation of a structure of starch pastes, in particular, samples with the different moisture contents can have an amorphous or crystalline structure. There has been established the relationship between the moisture content of raw materials on the modulus of elasticity of starch pastes based on them. The modulus of elasticity of samples was determined one hour (cooling time to room temperature) and one week after obtaining the starch paste. The above studies showed that minimal physico-chemical and mechanical transformations occur in starch pastes, which are in an amorphous state, that is, in the conditions of a low moisture content. We have established that the moisture content of raw materials, on the one hand, ensures the transition of a high-dispersive phase to a fluid state, or implementing the ex process of extrusion, and on the other hand, influences on the formation of a porous structure in the extrudates.

Morphology control in symmetric polymer blends using spinodal decomposition

2005 ◽  
Vol 60 (24) ◽  
pp. 7153-7159 ◽  
Author(s):  
Tuyet L. Tran ◽  
Philip K. Chan ◽  
Derick Rousseau
Keyword(s):  
Polymer Blends ◽  
Spinodal Decomposition ◽  
Morphology Control

Thermoplastic Starch Polymer Blends and Nanocomposites

2012 ◽  
pp. 323-334 ◽  
Author(s):  
C. M. Chaleat ◽  
M. Nikolic ◽  
R. W. Truss ◽  
I. Tan ◽  
S. A. McGlashan ◽  
...  
Keyword(s):  
Polymer Blends ◽  
Thermoplastic Starch

From polymer blends toin situ polymer/polymer composites: Morphology control and mechanical properties

2002 ◽  
Vol 42 (10) ◽  
pp. 1990-2004 ◽  
Author(s):  
I. Pesneau ◽  
A. A�t Kadi ◽  
M. Bousmina ◽  
Ph. Cassagnau ◽  
A. Michel
Keyword(s):  
Mechanical Properties ◽  
Polymer Blends ◽  
Polymer Composites ◽  
Morphology Control

Application of Multivariate Analyses to NIR Spectra of Gelatinized Starch

1992 ◽  
Vol 46 (9) ◽  
pp. 1420-1425 ◽  
Author(s):  
D. Bertrand ◽  
C. N. G. Scotter
Keyword(s):  
Discriminant Analysis ◽  
Near Infrared ◽  
Multivariate Analyses ◽  
Principal Component Regression ◽  
Principal Component ◽  
Effect Of Temperature ◽  
Linear Discriminant ◽  
Starch Gelatinization ◽  
Gelatinized Starch ◽  
The Relationship

This paper describes an approach for studying collections of near-infrared spectra by using multivariate analyses. The method is illustrated with the use of two sets of spectra of gelatinized starch, recorded in the transmission mode between 650 and 1235 nm. The first set consisted of 99 spectra of partly gelatinized samples (from 24.5 to 100% gelatinization). Application of principal component analysis (PCA) made it possible to identify an outlying sample and to identify the importance of spectral variations due to the effect of scattering. Hence, it was possible to eliminate the scatter variations. From principal component regression (PCR), it was shown that the relationship between corrected spectra and gelatinization was not linear. Discriminant analysis was applied to seven classes of starch gelatinization. Only five samples out of 98 were incorrectly identified. The second set of samples was designed for studying the effect of temperature variation on the spectra of fully gelatinized starch samples. It was possible to show from PCR that the relationship between the spectra and temperature was linear. The “spectral patterns” assessed from discriminant analysis of starch gelatinization and from the PCR of temperature were compared.

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