Controlling the Melt Resistance to Flow as a Possibility of Improving the Miscibility and the Time Behavior of Some Blends Based on Starch
The paper proves that the miscibility of some blends based on starch can be improved by finding for each of them the melt resistance to flow at which the nonstationary flow and the melt degradation are avoided and the developed shear rate homogenizes optimally the material composition. The obtained...
Saved in:
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Wiley
2015-01-01
|
| Series: | International Journal of Polymer Science |
| Online Access: | http://dx.doi.org/10.1155/2015/582901 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1832567000660967424 |
|---|---|
| author | Doina Dimonie Miruna Musat Sanda Maria Doncea Celina Maria Damian Liliana Anton Eugeniu Vasile Roxana Trusca Maria Râpă |
| author_facet | Doina Dimonie Miruna Musat Sanda Maria Doncea Celina Maria Damian Liliana Anton Eugeniu Vasile Roxana Trusca Maria Râpă |
| author_sort | Doina Dimonie |
| collection | DOAJ |
| description | The paper proves that the miscibility of some blends based on starch can be improved by finding for each of them the melt resistance to flow at which the nonstationary flow and the melt degradation are avoided and the developed shear rate homogenizes optimally the material composition. The obtained results show that, for process sensitive materials like starches, the border between good and less miscibility is so narrow that the window of melt processing conditions and the best formulation must be found for each of them. The improving of miscibility by controlling the melt resistance to flow proves to be a good method to prevent retrogradation and plasticizer leaching and so to handle the new compounds behavior during usage. |
| format | Article |
| id | doaj-art-efd8b5ebcba742b08277dc55c362a0ee |
| institution | Kabale University |
| issn | 1687-9422 1687-9430 |
| language | English |
| publishDate | 2015-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Polymer Science |
| spelling | doaj-art-efd8b5ebcba742b08277dc55c362a0ee2025-02-03T01:02:42ZengWileyInternational Journal of Polymer Science1687-94221687-94302015-01-01201510.1155/2015/582901582901Controlling the Melt Resistance to Flow as a Possibility of Improving the Miscibility and the Time Behavior of Some Blends Based on StarchDoina Dimonie0Miruna Musat1Sanda Maria Doncea2Celina Maria Damian3Liliana Anton4Eugeniu Vasile5Roxana Trusca6Maria Râpă7National Research and Development Institute for Chemistry and Petrochemistry, ICECHIM, 202 Splaiul Independentei, 060021 Bucharest, RomaniaNational Research and Development Institute for Chemistry and Petrochemistry, ICECHIM, 202 Splaiul Independentei, 060021 Bucharest, RomaniaNational Research and Development Institute for Chemistry and Petrochemistry, ICECHIM, 202 Splaiul Independentei, 060021 Bucharest, RomaniaDepartment of Bioresources and Polymer Science, University Politehnica of Bucharest, 1-7 Polizu, 011061 Bucharest, RomaniaNational Research and Development Institute for Chemistry and Petrochemistry, ICECHIM, 202 Splaiul Independentei, 060021 Bucharest, RomaniaMETAV-CD S.A., 31 C.A., Rosetti, 020011 Bucharest, RomaniaMETAV-CD S.A., 31 C.A., Rosetti, 020011 Bucharest, RomaniaResearch Institute of Organic Auxiliary Products S.A., ICPAO, 8 Carpati, Medias, 551022 Sibiu, RomaniaThe paper proves that the miscibility of some blends based on starch can be improved by finding for each of them the melt resistance to flow at which the nonstationary flow and the melt degradation are avoided and the developed shear rate homogenizes optimally the material composition. The obtained results show that, for process sensitive materials like starches, the border between good and less miscibility is so narrow that the window of melt processing conditions and the best formulation must be found for each of them. The improving of miscibility by controlling the melt resistance to flow proves to be a good method to prevent retrogradation and plasticizer leaching and so to handle the new compounds behavior during usage.http://dx.doi.org/10.1155/2015/582901 |
| spellingShingle | Doina Dimonie Miruna Musat Sanda Maria Doncea Celina Maria Damian Liliana Anton Eugeniu Vasile Roxana Trusca Maria Râpă Controlling the Melt Resistance to Flow as a Possibility of Improving the Miscibility and the Time Behavior of Some Blends Based on Starch International Journal of Polymer Science |
| title | Controlling the Melt Resistance to Flow as a Possibility of Improving the Miscibility and the Time Behavior of Some Blends Based on Starch |
| title_full | Controlling the Melt Resistance to Flow as a Possibility of Improving the Miscibility and the Time Behavior of Some Blends Based on Starch |
| title_fullStr | Controlling the Melt Resistance to Flow as a Possibility of Improving the Miscibility and the Time Behavior of Some Blends Based on Starch |
| title_full_unstemmed | Controlling the Melt Resistance to Flow as a Possibility of Improving the Miscibility and the Time Behavior of Some Blends Based on Starch |
| title_short | Controlling the Melt Resistance to Flow as a Possibility of Improving the Miscibility and the Time Behavior of Some Blends Based on Starch |
| title_sort | controlling the melt resistance to flow as a possibility of improving the miscibility and the time behavior of some blends based on starch |
| url | http://dx.doi.org/10.1155/2015/582901 |
| work_keys_str_mv | AT doinadimonie controllingthemeltresistancetoflowasapossibilityofimprovingthemiscibilityandthetimebehaviorofsomeblendsbasedonstarch AT mirunamusat controllingthemeltresistancetoflowasapossibilityofimprovingthemiscibilityandthetimebehaviorofsomeblendsbasedonstarch AT sandamariadoncea controllingthemeltresistancetoflowasapossibilityofimprovingthemiscibilityandthetimebehaviorofsomeblendsbasedonstarch AT celinamariadamian controllingthemeltresistancetoflowasapossibilityofimprovingthemiscibilityandthetimebehaviorofsomeblendsbasedonstarch AT lilianaanton controllingthemeltresistancetoflowasapossibilityofimprovingthemiscibilityandthetimebehaviorofsomeblendsbasedonstarch AT eugeniuvasile controllingthemeltresistancetoflowasapossibilityofimprovingthemiscibilityandthetimebehaviorofsomeblendsbasedonstarch AT roxanatrusca controllingthemeltresistancetoflowasapossibilityofimprovingthemiscibilityandthetimebehaviorofsomeblendsbasedonstarch AT mariarapa controllingthemeltresistancetoflowasapossibilityofimprovingthemiscibilityandthetimebehaviorofsomeblendsbasedonstarch |