Measurement of the swelling force of some sodium starch glycolate products with new software

A. Kelemen, A. Szöllösi, A. Zsótér, K. Pintye-Hódi, C. Török, I. Erös

Research output: Contribution to journalArticle

2 Citations (Scopus)

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.

Original languageEnglish
Pages (from-to)73-76
Number of pages4
JournalHungarian Journal of Industrial Chemistry
Volume30
Issue number1
Publication statusPublished - 2002

Fingerprint

Starch
Swelling
Sodium
Molecular structure
Substitution reactions
sodium starch glycolate

Keywords

  • Characteristic swelling time
  • Disintegrant
  • Force-time curve
  • Swelling force

ASJC Scopus subject areas

  • Chemical Engineering(all)
  • Chemistry(all)
  • Chemistry (miscellaneous)

Cite this

Measurement of the swelling force of some sodium starch glycolate products with new software. / Kelemen, A.; Szöllösi, A.; Zsótér, A.; Pintye-Hódi, K.; Török, C.; Erös, I.

In: Hungarian Journal of Industrial Chemistry, Vol. 30, No. 1, 2002, p. 73-76.

Research output: Contribution to journalArticle

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AU - Török, C.

AU - Erös, I.

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