Rheological Behavior of the Composites of Carboxymethylcellulose-Zinc Oxide/Starch
Resumo
The rheological behavior of the carboxymethylcellulose (CMC) / starch blends with and without zinc oxide (ZnO) have been investigated by controlled shear rate testing ramps. All blends showed high shear thinning flow behavior, (n=0,10 - 0,32) without ZnO and (n=0,10-0,29) with ZnO. The consistency index (K) and apparent viscosity (ηa,100 ) decreased with increasing amount of starch and with the addition of 1% wt ZnO. The results also showed that occurs an inversion in the elastic and viscous modulii behavior between 25 and 700C, obeying the Arrhenius equation. The study of activation energy showed that ZnO acts in the CMC phase, increase of viscosity of mixtures. The creep and recovery test indicated a decrease in the viscosity zero shear rate, indicating an increase of viscous character. The phase angle results also confirm an increase of viscosity with addition of ZnO.
Referências
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[3]Kaestner U, Hoffmann H, Doenges R, Hilbig J: Structure and solution properties of sodium carboxymethylcellulose , Colloids and Surfaces 123-124 (1997) 307-328.
[4] Finkler M: Desenvolvimento de Compósitos com Base em Rejeito de Tecidos de Algodão e Acrílico em Matriz de Polietileno de Alta Densidade, Universidade de Caxias do Sul, (2005)
[5]Chaplin M: Hydrocolloids, London South Bank University, (2006).
[6]Phillips GO, Williams PA: Handbook of Hydrocolloids, CRC Press, Cambridge, (2000).
[7]Rohr TG: Estudo Reológico da Mistura CMC/Amido e sua Aplicação como Veículo de Inoculação Bacteriano, Universidade Federal Rural do Rio de Janeiro, (2007).
[8]Glass JE: Polymers in aqueous media: performance through association. Advances in chemistry series, vol. 223, Washington DC: American Chemical Society, (1989).
[9]Landoll LM: J. Polym Sci Part A: Polym Chem 20 (1982) 443-55.
[10]Cabane B, Lindell K, Engstroem S, Lindman B: Macromolecules 29 (1996) 3188-97
[11] Galindo-Rosales FJ, Rubio-Hernandez FJ: Static and dynamic yeld stresses of aerosil 200 suspensions in polypropylene glycol, Applied Rheology 20 issue 2 (2010) 22787 1-10.
[12] Bergethon PR, Simons ER: Biophysical chemistry: Molecules to membranes.1 ed. New York, 149–150, 171–180. (1990)
[13] Kim C, Yoo B: Rheological properties of rice starch-xanthan gum mixtures, Journal of Food Engineering 75 (2006) 120-128
[14] Rao MA: Flow and Functional Models for Rheological Properties of Fluids Foods, Maryland, Aspen Pub, (1999).
[15]Bárcenas ME, O-Keller JD, Rosell CM: Influence of different hydrocolloids on major wheat dough components (gluten and starch), Journal of Food Engineering 94 (2009) (3-4) 241-247
[16]Wu M, Li D, Wang L, Ozkan N, Mao Z: Rheological properties of extruded dispersions of flaxseed-maize blend, Journal of Food Engineering 98 (2010) 480-491.
[17]Rao MVN, Skinner GE: Rheological properties of solid foods, In: Rao, M.A., Rizvi, S.S.H. (Eds.) Engineering Properties of Foods, Marcel Dekker, New York, pp.215-226 (1986)
[18] Barnes HA, Hutton JF, Walters K: An introduction to rheology, Elsevier Applied Science, New York 11–35 (1989)
[19]Mothé CG, Rao MA: Rheological behavior of aqueous dispersions of cashew gum and gum arabic: effect of concentration and blending, Food Hydrocolloids 13 (1999) 501-506
[20] Macdiarmid GA: Handbook of Polyelectrolytes and Their Applications, Edited by
Hari Singh Nalwa, vol.2, Japan, (2002).
[21] Patel M: Counterion Distribution Around a Macroion in Polyelectrolytes Probed by Anomalous Small- Angle X-Ray Scattering. (Fach Chemie der Fakultät für Biologie, Chemie und Geowissenschaften der Universität) Bayreuth, (2005).
[22] Winter HHE, Chambon FJ: Analysis of Linear Viscoelasticity of Crosslink Polymer at the Gel Point, Journal of Rheology 30 (1986) 367-382.
[23] Machado JCV: Reologia e escoamento de fluidos. 1. ed. Editora Interciência, 95-107, (2002).
[24] Özkan N, Xin H, Chen XD:Application of a depth sensing indentation hardness test to evaluate the mechanical properties of food materials, Journal of Food Science 65 (2002) 1814-1820
[25] Suphantharika M, Chaisawang M: Pasting and rheological properties of
native and anionic tapioca starches as modified by gar gum and xanthan gum. Food
hydrocolloids 20(2005) 641-649.
[26] Montoya JAS, Jimenez-Avalos HA, Ramos-Ramyrez EG:
Viscoelastic characterization of gum arabic and maize starch mixture using the Maxwell
model, Carbohydrate Polymers 62 (2005) 11–18.
[27] Schramm G: Practical Approach to Rheology and Rheometry, First Edition, Karlsruhe,Germany, 128-129, (1994).
Publicado
2018-03-16
Como Citar
COUTINHO, Marcio da Silva et al.
Rheological Behavior of the Composites of Carboxymethylcellulose-Zinc Oxide/Starch.
Acta Scientiae et Technicae, [S.l.], v. 5, n. 1, mar. 2018.
ISSN 2317-8957.
Disponível em: <http://www.uezo.rj.gov.br/ojs/index.php/ast/article/view/119>. Acesso em: 06 nov. 2025.
doi: https://doi.org/10.17648/uezo-ast-v5i1.119.
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