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| Study on the Dispersion Technology of Nano-CaCO3 in Starch |
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| DOI：10.11980/j.issn.0254-508X.2015.01.004 |
| Key Words:nano-CaCO3 starch dispersion |
| Author Name | Affiliation | | 谢清萍1,2 | 1.中国制浆造纸研究院,北京,100102；2.制浆造纸国家工程实验室,北京,100102 | | 彭建军1,2 | 1.中国制浆造纸研究院,北京,100102；2.制浆造纸国家工程实验室,北京,100102 | | 张 权1,2 | 1.中国制浆造纸研究院,北京,100102；2.制浆造纸国家工程实验室,北京,100102 |
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| Abstract:The main factors influencing the dispersion of nano-CaCO3 in starch were studied and optimized. The study found that the dispersion efficiency was influenced by the dispersion method, viscosity of system and the distance between nano-particles. The viscosity of starch, the ratio of starch to nano-particles and the systems solid content influenced the viscosity of the system and the distance between nano-particles. The optimal dispersion method for nano-CaCO3 in starch was that, nano-CaCO3 and starch solution were mixed efficiently before gelatinization. When the mass ratio of nano-CaCO3 and starch was 1∶10 and the solid content was 5%, the particle size of nano-CaCO3 in starch was the smallest. |
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