search query: @supervisor Laine, Janne / total: 45
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Author: | Zu, Xuejie |
Title: | Starch-based Pigments: Thermal Behavior and Utilization in Papermaking |
Publication type: | Master's thesis |
Publication year: | 2007 |
Pages: | iii + 53 s. + liitt. 17 Language: eng |
Department/School: | Kemian tekniikan osasto |
Main subject: | Puunjalostuksen kemia (Puu-19) |
Supervisor: | Laine, Janne |
Instructor: | Holappa, Susanna ; Maloney, Thad |
OEVS: | Electronic archive copy is available via Aalto Thesis Database.
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Location: | P1 Ark TKK 3398 | Archive |
Abstract (eng): | Starch granules and popcorn grits were studied in this work to function as fillers. The main purpose of this work was to study the thermal behaviours of starch-based materials and their effects on bulk and strength properties as filler. In this work, heat expandable thermoplastic microsphere was referred, when the potential of starch-based materials as in situ blown agent was studied. Similar to heat expandable thermoplastic micro spheres, starch-based materials can be puffed to gain a larger volume under certain conditions. However, the experimental results in this work show that the materials cannot be puffed under papermaking conditions, because the puffing requires high temperature and fast heating rate, which are very difficult to be realized in papermaking. Thermal behaviours of starch-based materials were studied by differential scanning calorimeter. DSC data showed that the phase transition temperatures of starches and popcorn grits were strongly dependent on the heating rate and moisture contents. Sorption of ethanol can shift the phase transition of starch-based materials to a lower temperature. In comparison with EXPANCEL microspheres, starch-based materials have much higher phase transition temperature, which is out of the temperature range of paper making. The laboratory sheets with potato starch granules as a filler had high bulk properties and low tensile strength. This discovery showed that uncooked potato starch can decrease paper density. The loss of tensile strength with uncooked potato starch can be lowered to a small extent by briefly cooking. When the starch was cooked longer, however, the starch functioned more as a strength agent than as a bulk agent. |
ED: | 2007-10-19 |
INSSI record number: 34773
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