MODIFICATION BY MICROWAVES OF READY COMMODITY ADHESIVES

Shevchenko Tatyana V; Lobanova Valentina S; Ustinova Yulia V

doi:doi:10.21603/2500-1418-2017-2-1-45-50

MODIFICATION BY MICROWAVES OF READY COMMODITY ADHESIVES

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MODIFICATION BY MICROWAVES OF READY COMMODITY ADHESIVES

Журнал: SCIENCE EVOLUTION Том 2 № 1 , 2017

Рубрики: CHEMICAL SCIENCES

Shevchenko Tatyana V ¹

Lobanova Valentina S ²

Ustinova Yulia V ³

Информация об авторах и публикации

Авторы:

1. Kemerovo Institute of Food Science and Technology (University)

Россия

2. Kemerovo Institute of Food Science and Technology (University)

Россия

3. Kemerovo Institute of Food Science and Technology (University)

Россия

Тип:

Статья

DOI:

https://doi.org/10.21603/2500-1418-2017-2-1-45-50

Страницы:

с 45 по 50

Статус:

Опубликован

Получено:

27.06.2017

Одобрено:

27.06.2017

Опубликовано:

27.06.2017

Классификаторы:

ГРНТИ 29.01 Общие вопросы физики
ГРНТИ 27.01 Общие вопросы математики
ГРНТИ 31.01 Общие вопросы химии
ГРНТИ 34.01 Общие вопросы биологии

Язык материала:

английский

Ключевые слова:

Glue, adhesive compositions, microwave, viscosity, adhesion, starch, degree of hydration, macromolecules, modification

Аннотация и ключевые слова

Аннотация (русский):
Studies on the microwave modification of complex technical auxiliary materials - import adhesive compositions on the basis of native and modified samples of potato starch with various functional additives have been presented. The paper aims at the replacement of import technical production and the decrease in the consumption of the important materials which are used as wallpaper glues. Features of direct microwave effect on various water-soluble adhesive substances differing from each other in chemical composition and properties have been determined. A mechanism of absorption of microwaves using the air-dry adhesive compositions based on their specific effect on the water which is in the finished dry product has been offered. A possibility of change of the main technological properties of adhesive compositions (viscosity, adhesion) after a direct short-term effect of microwaves on them with the frequency of 2.45 GHz has been proved. It has been established that, in case of preliminary short-term influence of MR in the non-thermal mode, the kinematic viscosity and adhesive forces of various initial types of the glues on a starch basis having a different composition change differently and individually with various time of influence. The change of viscosity and adhesive forces of separate selected adhesive compositions after microwave processing provides a decrease in the cost of the gluing process. The found method of management of technological parameters of gluing has an important practical value and can be introduced in the construction industry for the internal finishing of ready apartments.

Ключевые слова:
Glue, adhesive compositions, microwave, viscosity, adhesion, starch, degree of hydration, macromolecules, modification

Текст

Science Evolution, 2017, vol. 2, no. 149decreased in comparison with the control sample.4. The glue “Quality” consisting of modified potato starch was initially processed in a dry form for 4 s. Figures 9 and 10 provide the results of experiments.Fig. 9. Change of viscosity under the inuence of microwaves.Fig. 10. Adhesion under the inuence of microwaves.As a result of experiments it has been established (Fig. 9 and 10) that when using glue “Quality” a precipitous change of kinematic viscosity is observed - there are intervals of decrease (Points 2-3 and Points 3-4) and increase (Points 1-2 and Points 4-5) in this indicator. The highest increase in viscosity by 1.5 times is observed at Point 5 with the duration of effect of MR for 4 s. The growth of adhesive forces was also observed with the duration of microwave processing for 4s which corresponds to the maximum increase in viscosity for this type of glue. Such results of the experiment allow to draw a conclusion about a possible decrease in the specic consumption of expensive import glue “Quality” in case of its initial processing by MR.5. Glue “Lakra” consisting of modied starch and antiseptics was initially processed in a dry form by MR. Figures 11 and 12 provide the results of experiments.As a result of experiments it has been established (Fig. 9 and 10) that when using glue “Lakra” a precipitous change of kinematic viscosity is observed.It follows from the submitted data that the kinematic viscosity of glue “Lakra” has an increased value at the whole interval of tests under the inuence of microwaves. Fig. 11. Change of viscosity aunder the inuence of microwaves.Fig. 12. Adhesion under the inuence of microwaves.There is a viscosity growth at the interval 1-4, and a slight decrease at the interval 4-5. The highest increase in kinematic viscosity by more than 3 times is observed when processing 1 g of glue for 3 seconds (Point 4). The complete adhesion increased with the duration of processing for 2s which corresponds to an increase in viscosity by 2.85 times, and with the duration of 3s the adhesion became equal to the control sample though this duration corresponds to the maximum increase in viscosity by 3.15 times. The processing for 2s has provided the ideal viscosity-adhesion ratio.Figures 13 provides the summarized results of experimentsFig. 13. Comparative kinematic viscosity of different types of glues. 0 1 2 3 4Time of processing of the glue by microwaves, s130 1201101009080706050Kinematic viscosity of the glue, MPa*s 0 3 4 Time of processing of the glue by microwaves, s8.3 8.17.97.77.57.37.16.99.76.5Adhesion of glue, Н 0 1 2 3 4Time of processing of the glue by microwaves, s210 190170150130110907050Kinematic viscosity of the glue, MPa*s 0 2 3 Time of processing of the glue by microwaves, s7.67.57.47.37.27.17.06.9Adhesion of glue, НKinematic viscosity of the glue, MPa*s105085065045025050 0 1 2 3 4 Time of processing of the glue by microwaves, s Science Evolution, 2017, vol. 2, no. 150It follows from Fig. 13 that the used adhesive compositions differently change under the inuence of MR the viscosity of their gel systems used for the process of gluing [8].Such an effect is explained by the rotational isomerism resulting from the free rotation of hydroxyl groups in starch macromolecules around the sigma-bonds. At the same time rotational isomers - conformers having a different energy store - are formed. Due to the absorption of MR energy, hydroxyl groups can be arranged in a coaxial or equatorial way. CONCLUSIONS1. Studies on the microwave modication of the expensive import starch adhesive compositions which are widely used in the eld of construction and which allow to improve their main technological properties have been provided. It has been established that, in case of preliminary short-term inuence of MR in the non-thermal mode, the kinematic viscosity and adhesive forces of various initial types of the glues on a starch basis having a different composition change.3. A mechanism of effect of microwaves on the air-dry adhesive compositions based on their specic effect on the water which is in a nished dry product has been offered.4. The increase in the adhesion of separate selected adhesive compositions after microwave processing provides a decrease in their consumption rates and the cost of gluing process.5. The found method of management of technological parameters of gluing has an important practical value and can be introduced in the construction industry for the internal nishing of ready apartments

Список литературы

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6. 6. Ustinova Yu.V. and Shevchenko T.V. Kharakteristika i primenenie mikrovolnovogo izlucheniya: monografiya [Characteristic and use of microwave radiation: monograph]. Kemerovo: KemIFST, 2015. 141 p.

7. 7. Lobanova V.S. and Shevchenko T.V. Sposob izmeneniya pH geley kartofel’nogo krakhmala [Way of change of pH of potato starch gels]. Materialy mezhdunarodnoy nauchnoy konferentsii “Pishchevye innovatsii i biotekhnologii” [Materials of the International scientific conference “Food innovations and biotechnologies”]. Kemerovo: KemIFST, 2014, vol. 1, pp. 118-119.

8. 8. Lobanova V.S. and Shevchenko T.V. Sposob upravleniya vyazkost’yu zavarennykh geley grechishnogo krakhmala [Way of management of viscosity of the made gels of buckwheat starch]. Materialy mezhdunarodnoy nauchnoy konferentsii “Pishchevye innovatsii i biotekhnologii” [Materials of the International scientific conference “Food innovations and biotechnologies”]. Kemerovo: KemIFST, 2014. vol. 1, pp. 120-121.

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