Main Article Content

Virpal Singh


Chitosan, starch, Glutaric acid, refractive index, viscosity.


Knowledge of the physicochemical parameters values produced by the utilization of the polymer blends is importantbecause of the effect that it has on the operational cost of several stages of the industrial processChitosan/starch solutions of different variable concentrations from (90/10 to10/90) are prepared in dilute acetic acid solution (1%). Glutaric acid solution concentration is 1% fixed. The solution properties such as viscosity and refractive index are measured. Viscosity of Chitosan-Starch-Glutaric acid solution is measured by Brookfield viscometer modal DV-E version 1.00 and refractive index is also measured by Abbes refractometer. The influence of concentration of solution and speed of rotation on shear stress are also determined for polymer solution.

Abstract 109 | PDF Downloads 66


1. Rinaudo M. 2006. Chitin and Chitosan: Properties and applications Prog. Polym. Sci 31(7): 603-632.

2. Chattopadhyay, D. P., Inamdar, M. S. (2010). Aqueous Behaviour of Chitosan. Int J Polym. Sci. 2010:1-8.

3. Dutta, P.K., Dutta, J., Tripathi, V.S. (2004). Chitin and Chitosan: Chemistry, Properties and applications. J Scientific and Industrial Res. 63: 20-31.

4. Rinaudo, M., Pavlov, G., Desbrieres, J. 1999. Influence of acetic acid concentration on the solubilization of chitosan. Polymer. 40:7029–32.

5. HashemiDoulabiAzadehsadat, Mirzadeh Hamid, Imani Mohammad, SamadiNasrin,'Chitosan/polyethylene glycol fumarate blend film: Physical andantibacterial properties, Carbohydrate Polymers 92 (2013) 48– 56.

6. HejaziRadi, AmijiMansoo, Chitosan-based gastrointestinal delivery systems. Journal of Controlled Release 89 (2003) 151–165.

7. Emilia Szymańska andKatarzynaWinnicka, Stability of Chitosan—A Challenge for Pharmaceutical and Biomedical Applications, Mar. Drugs 2015, 13, 1819-1846.

8. Silva-Pereira M. C, Teixeira J.A, Pereira-Júnior V.A, Stefani R, Chitosan/corn starch blend films with extract from Brassica oleraceae(red cabbage) as a visual indicator of fish deterioration, LWT - Food Science and Technology, 61 (2015) 258-262.

9. Silva-Weiss, A., Bifani, V., Ihl, M., Sobral, P. J. A., & Gomez-Guillen, M. C. (2013). Structural properties films and rheology of film-forming solutions based onchitosan and chitosan-starch blend enriched with murta leaf extract. FoodHydrocolloids, 31, 458-466.

10. Rao, M. A. (1999). Rheology of fluid and semisolid foods: Principles and applications. Gaithersburg, MD: Aspen Publishers, Inc.

11. Wanchoo, R. K., Thakur, A., Sweta.2008.Viscometric and Rheological Behaviour of Chitosan-Hydrophilic Polymer Blends. Chem. Biochem.Eng.Q.22 (1):15–24.