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Effect of Ultrasonic Field on the State of Starch Hydrogels

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Abstract

Some fundamental aspects of how the primary structure of starch hydrogels with concentration of 1 to 8 wt % disintegrates in an ultrasonic field are discussed. The effect of ultrasonic vibrations on the basic characteristics of starch hydrogels: degree of grain cleavage, viscosity, transparence, and phase composition, is analyzed.

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Authors and Affiliations

  1. Russian Academy of Sciences, Institute of Chemistry of Solutions, Ivanovo, Russia

    I. M. Lipatova, N. V. Losev & A. A. Yusova

Authors
  1. I. M. Lipatova
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  2. N. V. Losev
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  3. A. A. Yusova
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Lipatova, I.M., Losev, N.V. & Yusova, A.A. Effect of Ultrasonic Field on the State of Starch Hydrogels. Russian Journal of Applied Chemistry 75, 526–530 (2002). https://doi.org/10.1023/A:1019588224309

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  • DOI: https://doi.org/10.1023/A:1019588224309

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