Premium
Study of process parameters for starch, gluten, and glycerol mixtures
Author(s) -
Corradini Elisângela,
de Morais Luís C.,
Demarquette Nicole R.,
Agnelli José A. M.,
Mattoso Luiz H. C.
Publication year - 2007
Publication title -
polymers for advanced technologies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.61
H-Index - 90
eISSN - 1099-1581
pISSN - 1042-7147
DOI - 10.1002/pat.937
Subject(s) - starch , elongation , materials science , glycerol , ultimate tensile strength , water content , plasticizer , gluten , rotor (electric) , composite material , evaporation , chemical engineering , food science , chemistry , mechanical engineering , thermodynamics , organic chemistry , geotechnical engineering , engineering , physics
This work involved a study of the effect of processing variables (temperature, water content, rotor speed, and time) on the mechanical properties of starch:gluten:glycerol mixtures in the weight ratio of 40:40:20. The properties of the materials were affected by the processing variables. The torque decreased with water content, indicating that water facilitates the plasticization of mixtures, whereas the increase in temperature accelerated the evaporation of water, thus increasing the torque. Ultimate tensile strength was achieved at the lowest temperature (110°C) and the highest water content (20%), whereas maximum elongation was achieved for the material processed at the highest temperature, 150°C, and the fastest rotor speed, 70 rpm. Copyright © 2007 John Wiley & Sons, Ltd.