MEASUREMENT OF THE SWELLING FORCE OF SOME SODIUM STARCH GLYCOLATE PRODUCTS WITH NEW SOFTWARE

Authors

  • A. Kelemen
  • A. Szöllősi
  • A. Zsótér
  • K. Pintye-Hódi
  • C. Török
  • I. Erős

DOI:

https://doi.org/10.1515/hjic-2002-13

Keywords:

process models, DAE models, differential index, solvability, structural analysis, steady state assumption

Abstract

The swelling properties of several experimental sodium starch glycolates (SSG) were investigated with new equipment and software. The characteristic swelling time (t63.2%) was calculated. The effects of the molecular structure (degree of substitution) on the swelling ability were also studied. It was found that the degree of cross-linking influenced the swelling ability of SSG products. The described equipment and the developed software are suitable for study of the swelling process and characterization of the different disintegrants.

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Published

2002-10-12

Issue

Vol 30, No 1 (2002): Hungarian Journal of Industrial Chemistry

Section

Articles

How to Cite

MEASUREMENT OF THE SWELLING FORCE OF SOME SODIUM STARCH GLYCOLATE PRODUCTS WITH NEW SOFTWARE. (2002). Hungarian Journal of Industry and Chemistry, 30(1), 61-71. https://doi.org/10.1515/hjic-2002-13

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