| 超声波对淀粉浆液性能的影响 |
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| 引用本文： | 卢明.超声波对淀粉浆液性能的影响[J].丝绸,2009(2). |
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| 作者姓名： | 卢明 |
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| 作者单位： | 西南大学,纺织服装学院,重庆,400715 |
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| 摘 要： | 为了改善淀粉浆料上浆的性能.采用超声波加工技术对浆液进行处理,测定超声波作用前后淀粉浆液的流变特性、淀粉链结构、分子量、浸透性、黏附性以及浆膜性能,将超声波对浆液性能的影响进行全面量化.结果表明,功率超声波的作用可以降低淀粉浆液的黏度,改变淀粉链结构,提高浆液的浸透性和黏附性,改善浆膜的力学性能和水溶性.
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| 关 键 词： | 超声波 淀粉 浆料 性能 |
Influence of Ultrasonic Wave on Starch Size Property |
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| LU Ming.Influence of Ultrasonic Wave on Starch Size Property[J].Silk Monthly,2009(2). |
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| Authors: | LU Ming |
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| Affiliation: | College of Textile and Garment;Southwest University;Chongqing 400715;China |
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| Abstract: | The effect of ultrasonic technology on the starch size is experimented in order to improve slashing property of starch size.The rheological property,permeability,adheresion of size solution,molecular chain structure,molecular weight of starch,and properties of starch film are determined.These meteyard and criteria on size solution are entirely evaluated.The experimental results indcate that changes are found on the molecular structure after conducting high power ultrasonic,which cause decrease of viscosity,... |
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| Keywords: | Ultrasonic Starch Size Property |
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