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.
|Number of pages||4|
|Journal||Hungarian Journal of Industrial Chemistry|
|Publication status||Published - jan. 1 2002|
ASJC Scopus subject areas
- Chemistry (miscellaneous)
- Chemical Engineering(all)