摘要
目的对可食性喷墨墨水的流变性进行研究,得到连接料壳寡糖的加入对墨水流变性的影响情况。方法通过剪切速率扫描实验和振幅扫描实验研究壳寡糖可食性喷墨墨水的流变性能,并且研究不同壳寡糖添加量对墨水流变性的影响。结果壳寡糖的质量分数由0变为4.2%时,墨水的剪切应力由3.823 Pa增加为4.837 Pa,剪切粘度由4.47×10-3 Pa·s增加为5.56×10-3 Pa·s,弹性模量由3.99×10-3 Pa减小为3.33×10-3 Pa,粘性模量由0.0199 Pa增加为0.0283 Pa,复数模量由0.0203 Pa增加为0.0285 Pa,应变相位差δ由78.75°增加为83.59°。结论壳寡糖的加入对于墨水剪切应力、剪切粘度、粘性模量、弹性模量和应变相位差δ都有一定的影响。
The work aims to study the rheological property of the edible inkjet ink and obtain the effect of binder chitosan oligosaccharide added on the rheological property of the ink. The rheological property of chitosan oligosaccharide-based edible inkjet ink was studied by means of shear rate scanning experiment and amplitude scanning experiment, and the effect of different amounts of chitosan oligosaccharide on the rheological property of ink was analyzed. When the mass fraction of chitosan oligosaccharide changed from 0 to 4.2%, the shear stress of the ink increased from 3.823 Pa to 4.837 Pa, shear viscosity increased from 4.47×10-3 Pa·s to 5.56×10-3 Pa·s, elasticity modulus decreased from 3.99×10-3 Pa to 3.33×10-3 Pa, viscous modulus increased from 0.0199 Pa to 0.0283 Pa, complex modulus changed from 0.0203 Pa to 0.0285 Pa and strain phase error changed from 78.75° to 83.59°. The addition of chitosan oligosaccharide has certain influence on the shear stress, shear viscosity, viscous modulus, elasticity modulus and strain phase error δ of the ink.
出处
《包装工程》
CAS
北大核心
2018年第3期99-103,共5页
Packaging Engineering
基金
荆门市科技计划项目(2011S27)
荆楚理工学院校级项目(ZR201209)
关键词
壳寡糖
喷墨墨水
流变性
模量
chitosan oligosaccharide
inkjet ink
rheological property
modulus
