Melt rheology of thermoplastic starch
1994
Willett, J.L. | Jasberg, B.K. | Swanson, C.L.
The use of starch as a thermoplastic material is a recent development. An understanding of the rheology of thermoplastic starch melts is needed in order to understand the effects of processing on structure/property relationships. This article discusses the effects of temperature, moisture content, molecular weight reduction (hydrolysis), and low molecular weight additives on the behavior of thermoplastic starch melts. Thermoplastic starch melts exhibit power law behavior. The melt viscosity decreases with increasing temperature, moisture content, and decreasing molecular weight. Low molecular weight additives also reduce the viscosity. Glycerol monostearate slightly increases the melt viscosity. This effect is attributed to the formation of helical inclusion complexes which are stable at the extrusion temperatures. The power law index and the rate of change in viscosity with temperature of thermoplastic starch melts are similar to those of synthetic polymers.
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