Thermally induced degradation of NaCMC in water and effects of NaHCO3 on acid formation and charge

A1 Originalartikel i en vetenskaplig tidskrift (referentgranskad)


Interna författare/redaktörer


Publikationens författare: Salla Hiltunen, Chunlin Xu, Stefan Willför, Kaj Backfolk
Förläggare: Elsevier
Publiceringsår: 2018
Tidskrift: Food Hydrocolloids
Volym: 74
Artikelns första sida, sidnummer: 32
Artikelns sista sida, sidnummer: 36
Antal sidor: 5
ISSN: 0268-005X
eISSN: 1873-7137


Abstrakt

High purity (>99.5%) NaCMC solution was heated in ion-exchanged water and in an aqueous 10 mM NaHCO3 buffer solution and studied as a function of time and temperature. The effects of thermal treatment on viscosity, pH, molecular weight and cationic demand of the solutions were measured. It was found that the anionic groups of carboxymethylcellulose are relatively stable against thermally induced degradation, but a reduction in NaCMC chain length and viscosity was observed. Only the highest applied temperature ( 177 degrees C), especially without any pH control, destroyed the side groups of the NaCMC. This was observed as a decrease in cationic demand and in the formation of glycolic acid. The application of buffer was noticed to retard the degradation of side groups. The observed decrease in viscosity with increasing reaction time in the presence of air was relatively well described by a second order reaction.


Nyckelord

Heat treatment, NaCMC

Senast uppdaterad 2020-22-01 vid 04:07