Effect of shear and heat milling of starch on the properties of tapioca starch/cellulose nanofiber composites.

ABSTRACT We used low‐crystallinity cellulose (LCC) and recrystallized cellulose (RCC) as bioresource fillers to improve a polymer material (polyamide 6 (PA6)) and thereby contribute to the creation of an ecofriendly society that does not depend on petroleum resources. Because of its strong hydrophilic nature, cellulose must be modified to combine it with hydrophobic resins. The novelty of this study lies in the production of powder‐type LCC through the amorphization of pure cellulose powder in our original shear and cooling milling machine. RCC was obtained by recrystallizing LCC in a thermo‐hygrostat. So far, there has been no report comparing the effects of combining LCC and RCC with plastic resins. In this study, the effects of LCC and RCC on PA6 composites were examined. The composites were characterized via differential scanning calorimetry (DSC), tensile testing, and scanning electron microscopy (SEM). DSC results revealed that the addition of the cellulose filler to PA6 increased its crystallization temperature. The melting enthalpy values during the first heating indicated that LCC enhanced the crystallization of PA6 more effectively than RCC. The tensile testing results indicated that the cellulose fillers effectively reinforced PA6, improving its tensile strength. SEM observations of the fracture surfaces of the composites suggested that LCC had better affinity for PA6 than RCC. 

Effect of Low‐Crystallinity Cellulose Produced by Shear and Cool Milling on Polyamide 6 Composites

ABSTRACT Herein, a water‐free method for producing thermoplastic starch (TPS) via a low‐temperature process was developed. TPS samples were prepared using (1) shear and heat milling machine (SHMM)‐processed amorphous corn starch (CS) and (2) crystalline CS. Next, TPS sheets and films were produced using a compression mold and characterized using scanning electron microscopy, wide‐angle x‐ray diffraction, and dynamic mechanical analysis. The effects of water content and kneading temperature on TPS properties were examined. Finally, the morphological structures of the prepared TPS samples were categorized into two types [(a) and (b)] considering four phases: starch‐rich amorphous phase, glycerol‐rich phase, semicrystalline starch particles, and crystalline starch. The proposed method requires low energy for the high‐temperature preparation of TPS and achieves good product quality. 

Development of Thermoplastic Starch Using a Shear and Heat Milling Machine Without Water Addition

In this study, we developed a method for adjusting the viscoelasticity of rice batter by adding a starch batter that was kneaded. The rice bread batter was mixed with extruder-kneaded starch batter to evaluate baking properties and measure dynamic viscoelasticity. The impacts of extruder kneading on starch structure were investigated by measuring chain-length distribution and molecular weight distribution. The starch components forming the rice batter were viewed under an optical microscope, whereas the structure of the bread batter was observed under a scanning electron microscope. Adding extruder-conditioned starch batter to rice batter was found to increase the storage modulus G' in the low-temperature region and the expansion ratio during fermentation. Kneading additive starch batter in an extruder readily reduces the molecular weight of starch, thereby decreasing the G' of bread batter. 

Kneading history of additive starch batter affecting rheological properties of rice bread batter

Application of Shear and Heat Milling Machine for Amorphization of Tapioca Starch

Comparison of properties of indica and japonica amorphous rice flours produced by shear and heat milling machine

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Comparison of properties of indica and japonica amorphous rice flours produced by shear and heat milling machine