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Packaging-Related Research Garners 2024 TJ Best Paper Award, Paper360º May/June 2025

State of the Global Corrugated Industry, Paper360º July/August 2024

Saving Money in Wastewater Treatment, Paper360º March/April 2024

DS Smith’s Kemsley Mill: A Model for Secure Operations and Enhanced Connectivity, Paper360º May/June 2024

The Role of EPC/RFID in Packaging, Solutions!, November 2005, Vol. 88(11) (244 KB)

The Role of EPC/RFID in Packaging, Solutions!, November 2005, Vol. 88(11) (244 KB)

EPC and RFID to revolutionize corrugated packaging, Solutions!, November 2004, Vol. 87(11) (141KB)

EPC and RFID to revolutionize corrugated packaging, Solutions!, November 2004, Vol. 87(11) (141KB)

Etex Bègles Paper Mill Raises Paperboard Performance, Paper360º March/April 2019

Etex Bègles Paper Mill Raises Paperboard Performance, Paper360º March/April 2019

The value of biannual corrugated engineering audits, Solutions!, August 2003, Vol. 86(8) (592KB)

The value of biannual corrugated engineering audits, Solutions!, August 2003, Vol. 86(8) (592KB)

Effects of preincubation on the gelatinization of cassava and corn starch suspensions containing sodium hydroxide as a main component of corrugating adhesives

ABSTRACT: Effects of the preincubation temperature and the caustic-ratio, the molar ratio of sodium hydroxide to starch glucose residue, on the gelatinization of cassava starch and corn starch suspensions were studied using differential scanning calorimetry in view of utilization for corrugating adhesives. The gelatinization temperature and enthalpy change of cassava starch suspensions after the preincubation at 30°C decreased as the caustic-ratio increased, similar to those of corn starch ones: The gelatinization starting temperature (Ts) decreased considerably more than the peak temperature and the conclusion temperature (Tc). Although Ts lowered and the width of gelatinization temperature expanded, compared with those of corn starch suspensions, the two starch suspensions with the same half gelatinization transition temperature showed similar gelatinization characteristics of almost the same Ts and Tc. During 1 h-preincubations at 30°C•50°C, the starch granules with Ts that were lowered considerably below each preincubation temperature by sodium hydroxide showed limited gelatinization. The gelatinization transition did not rapidly spread over the whole suspension, but progressed stepwise in response to the increase of the causticratio and the rise of the preincubation temperature. In a prolonged preincubation at a constant temperature, Ts gradually rose at higher caustic-ratios in which stepwise gelatinization commenced. Although the starch gelatinization was irreversible and not in a stable equilibrium state for a long time, we concluded that such stepwise gelatinization progress controlled the practical preparation and use of corrugating adhesives.

TAPPI Journal Summaries, Paper360º January/February 2017

TAPPI Journal Summaries, Paper360º January/February 2017