Suspensions of vacuum-freeze dried starch nanoparticles : Influence of NaCl on their rheological properties
- Authors: Shi, Aimin , Wang, Li-jun , Li, Dong , Adhikari, Benu
- Date: 2013
- Type: Text , Journal article
- Relation: Carbohydrate Polymers Vol. 94, no. 2 (2013), p. 782-790
- Full Text: false
- Reviewed:
- Description: The effect of addition of NaCl on rheological properties of suspensions containing vacuum freeze dried starch nanoparticles was studied. These starch nanoparticles were produced through high pressure homogenization and emulsion cross-linking technique. Rheological properties such as continuous shear viscosity, storage and loss moduli and creep-recovery were measured. The presence of NaCl at concentration (5-15%, w/v) increased viscosity marginally (p > 0.05) while at 20% (w/v) it significantly (p < 0.05) increased viscosity. The presence of NaCl enhanced heat stability and weakened gelling capacity of suspensions. NaCl concentration below 15% (w/v) marginally (p > 0.05) increased the storage and loss moduli of suspensions. At 20% (w/v), NaCl increased both moduli significantly (p < 0.05) within frequency range tested (0.1-10 rad/s). Creep-recovery behavior was affected by NaCl and recovery rate was the highest (98.6%) at 20% (w/v) NaCl. The Cross, Power Law and Burgers' models followed experimental shear viscosity, storage and loss moduli and creep-recovery data reasonably well ((R
- Description: 2003010855
The effect of NaCl on the rheological properties of suspension containing spray dried starch nanoparticles
- Authors: Shi, Aimin , Li, Dong , Wang, Li-jun , Adhikari, Benu
- Date: 2012
- Type: Text , Journal article
- Relation: Carbohydrate Polymers Vol. 90, no. 4 (2012), p. 1530-1537
- Full Text: false
- Reviewed:
- Description: The effect of NaCl on the rheological properties of suspensions containing spray dried starch nanoparticles produced through high pressure homogenization and emulsion cross-linking technique was studied. Rheological properties such as continuous shear viscosity, viscoelasticity and creep-recovery were measured. NaCl (5-20%, w/w) was found to lower viscosity quite significantly (p < 0.05), enhance the heat stability and weaken their gelling behavior compared to starch-only suspension. NaCl reduced both the storage and loss moduli of suspension within the frequency range (0.1-10 rads/s) studied. However, NaCl brought higher speed of reduction on the storage modulus than on the loss modulus, which resulted into large increase in loss angle. The creep-recovery behavior of suspension was affected by NaCl and the recovery rate was highest (86%) at 15% NaCl. The Cross, the Power law and the Burger's models followed the experimental viscosity, storage and loss moduli, and creep-recovery data well with R2 > 0.97. © 2012 Elsevier Ltd. All rights reserved.