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Starch swelling and its role in modern ceramic shaping technology
Author(s) -
Týnová Eva,
Pabst Willi,
Mikač Jan
Publication year - 2003
Publication title -
macromolecular symposia
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.257
H-Index - 76
eISSN - 1521-3900
pISSN - 1022-1360
DOI - 10.1002/masy.200351332
Subject(s) - swelling , starch , rheology , ceramic , materials science , consolidation (business) , composite material , viscosity , chemical engineering , chemistry , food science , engineering , accounting , business
A microscopic real‐time visualisation of potato starch swelling in aqueous media at 56°C is performed. The viscosity increase of a starch‐water mixture during the swelling step is documented by viscometric measurements. The mechanism of ceramic green‐body formation in a new ceramic shaping process, called “starch consolidation”, is discussed. In particular, the rheological changes during swelling and their concomitant structural background can explain certain discrepancies between model predictions and experimental findings observed in previous work.