Abstract
In this paper, the effect of ultrasonic wave on sizing materials is analyzed to optimize sizing properties. To give an overall view on the advantages of ultrasonic wave treatment in mixing and cooking , a range of solid contents are taken into account. By comparing with the traditional method of mixing and cooking, the relationships between sizing materials’(s) gelatinization temperature and time ,viscosity and viscosity stability are discussed. Experimental results have demonstrated that a certain ultrasonic frequency ( 40kHz ) in mixing and cooking method can reduce the gelatinization temperature and time, lower the viscosity of sizing solutions and increase viscosity’s stability.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
