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Title: TEMPERATURE EFFECTS ON THE SHEAR-THICKENING AND FLOW-INDUCED STRUCTURE FORMATION IN SEMIDILUTE SOLUTIONS OF GENTLY-SOLUBILIZED STARCHES

Author
item Carriere, Craig
item Loffredo, Armand

Submitted to: Society of Plastics Engineers Proceedings
Publication Type: Abstract Only
Publication Acceptance Date: 5/1/1998
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: Starch is an industrially important polymer which is used in numerous applications including paper coatings and foods. Despite its widespread use, many unanswered questions remain regarding the basic rheological properties of starch. This work discusses the unexpected shear-thickening behavior and consequent stable, flow-induced structure formation of waxy maize starch in semidilute solutions. Shear-thickening behavior, characterized using power law models, was observed for waxy maize starch, but not for normal maize starch at the same concentration. Small-amplitude oscillatory experiments performed before and after the flow-induced structure formation for waxy maize starch indicate the presence of an entangled network structure.