A rheological investigation of starch gels and solutions and its relationship with structural properties

diagramas, ilustraciones, tablas

Autores:: Serrano Chávez, Claudio Alejandro

Tipo de recurso:

Fecha de publicación:: 2021

Institución:: Universidad Nacional de Colombia

Repositorio:: Universidad Nacional de Colombia

Idioma:: eng

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network_acronym_str	UNACIONAL2
network_name_str	Universidad Nacional de Colombia
repository_id_str
dc.title.eng.fl_str_mv	A rheological investigation of starch gels and solutions and its relationship with structural properties
dc.title.translated.spa.fl_str_mv	Estudio reológico de geles y soluciones de almidón y su relación con propiedades estructurales
title	A rheological investigation of starch gels and solutions and its relationship with structural properties
spellingShingle	A rheological investigation of starch gels and solutions and its relationship with structural properties 540 - Química y ciencias afines Almidón de maíz Corn starch Almidón Reología Geles Soluciones Espectro de relajación Espectro de retardo Starch Rheology Gels Solutions Relaxation spectra Retardation spectra Reología Rheology
title_short	A rheological investigation of starch gels and solutions and its relationship with structural properties
title_full	A rheological investigation of starch gels and solutions and its relationship with structural properties
title_fullStr	A rheological investigation of starch gels and solutions and its relationship with structural properties
title_full_unstemmed	A rheological investigation of starch gels and solutions and its relationship with structural properties
title_sort	A rheological investigation of starch gels and solutions and its relationship with structural properties
dc.creator.fl_str_mv	Serrano Chávez, Claudio Alejandro
dc.contributor.advisor.none.fl_str_mv	Perilla Perilla, Jairo Ernesto
dc.contributor.author.none.fl_str_mv	Serrano Chávez, Claudio Alejandro
dc.contributor.researchgroup.spa.fl_str_mv	Grupo de Investigación en Procesos Químicos y Bioquímicos
dc.subject.ddc.spa.fl_str_mv	540 - Química y ciencias afines
topic	540 - Química y ciencias afines Almidón de maíz Corn starch Almidón Reología Geles Soluciones Espectro de relajación Espectro de retardo Starch Rheology Gels Solutions Relaxation spectra Retardation spectra Reología Rheology
dc.subject.agrovoc.none.fl_str_mv	Almidón de maíz Corn starch
dc.subject.proposal.spa.fl_str_mv	Almidón Reología Geles Soluciones Espectro de relajación Espectro de retardo
dc.subject.proposal.eng.fl_str_mv	Starch Rheology Gels Solutions Relaxation spectra Retardation spectra
dc.subject.unesco.none.fl_str_mv	Reología Rheology
description	diagramas, ilustraciones, tablas
publishDate	2021
dc.date.accessioned.none.fl_str_mv	2021-05-05T22:05:55Z
dc.date.available.none.fl_str_mv	2021-05-05T22:05:55Z
dc.date.issued.none.fl_str_mv	2021
dc.type.spa.fl_str_mv	Trabajo de grado - Maestría
dc.type.driver.spa.fl_str_mv	info:eu-repo/semantics/masterThesis
dc.type.version.spa.fl_str_mv	info:eu-repo/semantics/acceptedVersion
dc.type.content.spa.fl_str_mv	Text
dc.type.redcol.spa.fl_str_mv	http://purl.org/redcol/resource_type/TM
status_str	acceptedVersion
dc.identifier.uri.none.fl_str_mv	https://repositorio.unal.edu.co/handle/unal/79481
dc.identifier.instname.spa.fl_str_mv	Universidad Nacional de Colombia
dc.identifier.reponame.spa.fl_str_mv	Repositorio Institucional Universidad Nacional de Colombia
dc.identifier.repourl.spa.fl_str_mv	https://repositorio.unal.edu.co/
url	https://repositorio.unal.edu.co/handle/unal/79481 https://repositorio.unal.edu.co/
identifier_str_mv	Universidad Nacional de Colombia Repositorio Institucional Universidad Nacional de Colombia
dc.language.iso.spa.fl_str_mv	eng
language	eng
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spelling	Atribución-NoComercial-SinDerivadas 4.0 Internacionalhttp://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2Perilla Perilla, Jairo Ernesto6da974f5d7b47336a5ddf3bb9482b009Serrano Chávez, Claudio Alejandroc7de361f87f8fc430adff2f70d3ccd8cGrupo de Investigación en Procesos Químicos y Bioquímicos2021-05-05T22:05:55Z2021-05-05T22:05:55Z2021https://repositorio.unal.edu.co/handle/unal/79481Universidad Nacional de ColombiaRepositorio Institucional Universidad Nacional de Colombiahttps://repositorio.unal.edu.co/diagramas, ilustraciones, tablasSe estudió el comportamiento reológico de geles y soluciones de almidón. A escala microscópica, los geles de almidón de maíz son mezclas heterogéneas, altamente empaquetadas por restos de gránulos hinchados no birrefringentes; aquellos producidos a partir de yuca son homogéneos. Los primeros son sistemas rígidos, en los que el componente elástico predomina; los segundos muestran mayor disipación viscosa y dispersión en los mecanismos de relajación. La falta de desintegración total de los gránulos de almidón de maíz se asocia a una mayor estabilidad de su estructura cristalina y al contenido más alto de lípidos; esto a pesar de tener menor cristalinidad relativa y mayor contenido de amilopectina. Las soluciones de almidón en dimetil sulfóxido no muestran grandes diferencias en amplitud, oscilación y creep; sin embargo para la yuca, se observa mayor dispersión en los espectros de relajación; esto puede estar relacionado con una mayor polidispersidad y grado de ramificación. El comportamiento no lineal en creep, muestra que las soluciones de almidón de maíz tienden más rápidamente hacia la zona terminal sugiriendo un peso molecular menor. Los espectros de retardo obtenidos a partir de creep, tanto en viscoelasticidad lineal como no lineal, permitieron extender el régimen de frecuencias hacia valores más bajos; esto junto con algunos parámetros derivados de la teoría molecular como los tiempos de relajación de secciones de cadena entre puntos de enredamiento y los módulos de meseta, confirman los hallazgos mencionados anteriormente. Finalmente, la conversión de datos de oscilación en funciones creep, no mostró fuertes efectos inerciales (creep-ringing); esto permitió estudiar el comportamiento de creep a tiempos muy cortos sin necesidad de hacer correcciones de inercia.Rheological behavior of starch gels and solutions was investigated. At the microscopic level, corn starch gels are heterogeneous mixtures with a high packing-density of non-birefringent swollen granule remnants; those from cassava starch are instead homogenous. The former are rigid systems with a higher elastic component; the latter show greater viscous dissipation and higher dispersion in the relaxation processes. Granules from corn starch are less susceptible to disintegration during gelatinization; this has to do with a more stable crystalline structure and a higher lipid content, despite having a lower relative crystallinity and a higher amylopectin fraction. Amplitude, oscillatory and creep-recovery experiments did not show significant differences among starch/dimethyl sulfoxide solutions; however, higher dispersion is observed in the relaxation spectra for cassava starch solutions. This could be related to a higher polidispersity and degree of branching. Nonlinear creep showed that corn starch solutions tend more easily to the terminal region; this can be product of a lower molecular weight. Retardation spectra obtained from creep, whether within the linear or nonlinear viscoelastic region, allowed to extend the frequency domain of oscillatory data to lower regions; this, along with some parameters derived from the molecular theory, such as the relaxation time of strands between entanglement points and the plateau modulus, were useful to confirm the aforementioned findings. Finally, the conversion of experimental oscillatory data to creep functions did not show strong inertial effects (creep-ringing); this simplifies the study of the behavior at very short times of creep without inertia corrections.MaestríaProcesos de polimerización y materiales1 recurso en línea (128 páginas)application/pdfengUniversidad Nacional de ColombiaBogotá - Ingeniería - Maestría en Ingeniería - Ingeniería QuímicaFacultad de IngenieríaBogotáUniversidad Nacional de Colombia - Sede Bogotá540 - Química y ciencias afinesAlmidón de maízCorn starchAlmidónReologíaGelesSolucionesEspectro de relajaciónEspectro de retardoStarchRheologyGelsSolutionsRelaxation spectraRetardation spectraReologíaRheologyA rheological investigation of starch gels and solutions and its relationship with structural propertiesEstudio reológico de geles y soluciones de almidón y su relación con propiedades estructuralesTrabajo de grado - Maestríainfo:eu-repo/semantics/masterThesisinfo:eu-repo/semantics/acceptedVersionTexthttp://purl.org/redcol/resource_type/TM[1] H. 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A rheological investigation of starch gels and solutions and its relationship with structural properties

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