摘要
通过控制淀粉酸解时间以制取不同粘度的淀粉试样 ,并以混合浆液的初显分离时间、相分离百分率和沉降率为量化指标 ,研究了淀粉粘度对淀粉 / PVA混合浆液相分离行为的影响 .实验结果表明 ,淀粉的粘度值对其混合浆液的相分离行为有显著影响 .随着淀粉粘度的降低 ,混合浆液的初始相分离速度减小 ,但中后期相分离速度提高 ,沉降率增大 .此外 ,还在不同淀粉粘度条件下 ,研究了混合浆组分及
The influences of starch viscosity upon the phase-separation behaviors of starch/PVA blend pastes were evaluated in terms of initial demixing time, volume percentage of phase separation, and subsidence ratio. The variations in starch viscosity were achieved by adjusting the reaction time of starch acidation. It was found that the viscosity showed evident effects on the separation hehaviors of the blended pastes. With the decrease of starch viscosity, the initial rate of the separation decreases, whereas the separation rate in middle and late stages increases. The subsidence ratio was raised by the reduction of starch viscosity. Moreover, the effects of the paste ingredient and PVA type on the separation behaviors were also investigated under different starch viscosity.
出处
《纺织高校基础科学学报》
CAS
2002年第1期1-5,共5页
Basic Sciences Journal of Textile Universities
