| 谢清萍1,2,彭建军1,2,张 权1,2.纳米CaCO3在淀粉液中分散技术研究[J].中国造纸,2015,34(1):19-24 |
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| 纳米CaCO3在淀粉液中分散技术研究 |
| Study on the Dispersion Technology of Nano-CaCO3 in Starch |
| 收稿日期： |
| DOI：10.11980/j.issn.0254-508X.2015.01.004 |
| 关键词: 纳米CaCO3 淀粉 分散 |
| Key Words:nano-CaCO3 starch dispersion |
| 基金项目: |
| 作者 | 单位 | | 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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| 摘要:考察了影响纳米CaCO3在淀粉液中分散的因素,并对其进行了优化。纳米CaCO3在淀粉液中的分散效果受分散方法、体系黏度、纳米粒子间的距离影响较大,淀粉黏度、淀粉与纳米粒子的比例及固含量几个因素影响体系的黏度及粒子间的距离。纳米CaCO3在淀粉液中最优的分散方法为：先将纳米CaCO3分散液与淀粉液分别进行分散再一起糊化。纳米CaCO3与淀粉的质量比为1∶10、固含量为5%时,分散体系中纳米CaCO3的粒径最小。 |
| 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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