淀粉微波改性的实验研究  

An Experimental Study on the Starch Treated with Microwave

作　　者：林建萍[1] 黄强[2] 

机构地区：[1]西北纺织工学院纺织二系,西安金花南路19号710048 [2]宁波高等专科学校三维技术研究所

出　　处：《西北纺织工学院学报》1993年第3期183-188,共6页Journal of Northwest Institute of Textile Science and Technology

摘　　要：研究了微波处理后淀粉结构及成份发生的变化,并由此引起浆料性能的变化,探讨了微波处理淀粉的作用机理。处理后的淀粉粘度降低,粘度的热稳定性提高,浆液对涤/棉纱的上浆性能有较大的改善。In this paper, the method of physical modification of the starch is studied. The starch treated with microwave shows that its structure and composition are changed. In result, the properties of the size agents are changed. The principes of the microwave modification of the starch are investigated. Treated with the microwave, the viscosity of the starch is lowered and more stable, and its moisturing capacity and adhesion to T/C yarn is improved.

关 键 词：淀粉 物理变性 微波 浆料 淀粉浆料 

分 类 号：TS103.846[轻工技术与工程—纺织工程]