Volumetric properties of starch-water mixtures

被引：8

作者：

Benczedi, D

Tomka, I

Panayiotou, C ^{[1
]}

机构：

[1] Univ Thessaloniki, Dept Chem Engn, GR-54006 Salonika, Greece

[2] Firmenich Co, Div Res, CH-1211 Geneva 8, Switzerland

[3] ETH Zentrum, Inst Polymere, CH-8092 Zurich, Switzerland

来源：

FLUID PHASE EQUILIBRIA | 1997年 / 138卷 / 1-2期

关键词：

equation of state; PVT data; hydrogen bonding; mixture; starch;

D O I：

10.1016/S0378-3812(97)00165-9

中图分类号：

O414.1 [热力学];

学科分类号：

摘要：

The specific volumes of extruded amorphous starch and its aqueous mixtures containing up to 30 wt.% were investigated between 25 and 160 degrees C over an extended pressure range up to 100 MPa. The specific volume of water was also measured at the same temperature and pressure range. These highly non-ideal systems develop three-dimensional networks of hydrogen bonds, both in the pure state and in mixtures. The experimental data were correlated with the LFHB (lattice-fluid hydrogen-bonding) model. The model is able to describe satisfactorily the volumetric behavior of both pure components and their mixtures. (C) 1997 Elsevier Science B.V.

引用

页码：145 / 158

页数：14

共 24 条

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[Anonymous], 1984, STARCH CHEM TECHNOLO

[2]

[Anonymous], [No title captured]

[3]

[Anonymous], ACS S SERIES

[4]

BENCZEDI D, 1995, THESIS SWISS FEDERAL