Author:
Sun Kaiqiang,Li Jianyong,Li Fangyi,Zhou Xin,Wang Zunyi,Wang Lei,Sun Xu,Cui Jinfeng,Zhang Chuanwei
Abstract
Abstract
In order to improve the industrial production efficiency of chitosan/starch film, reducing slurry rheology is an important measure. This paper explored that the temperature, chitosan starch ratio, plasticizing different components had a great impact on the rheology of the slurry. As the starch content and temperature increased, the rheology of the slurry first decreased and then increased. Finally, it was determined that when the slurry was transported at 60°C with chitosan: starch = 1:1.5 and only the chitosan was plasticized, the viscosity was the minimum. The viscosity of the slurry was related to the hydrogen bond formed by the slurry. The more hydrogen bonds, the greater the viscosity. Plasticizing chitosan destroyed the crystal structure and facilitated the formation of the network structure, which was conducive to the shear flow of the slurry.