Evaluation of a Sugar-Based Edible Adhesive Using a Tensile Strength Tester

SAGE Publications - Tập 16 Số 2 - Trang 153-156 - 2011
Kenneth M. Kenneth M.1, Sevim Z. Sevim Z.2
1Bio-Oils Research Unit, National Center for Agricultural Utilization Research, United States Department of Agriculture, Agricultural Research Service, Peoria, IL
2Eastern Regional Research Center, United States Department of Agriculture, Agricultural Research Service, Wyndmoor, PA

Tóm tắt

A method to evaluate adhesives has been developed and used to reformulate a recently patented adhesive which is based on sugar and citric acid. Factors affecting adhesive performance were uncovered, such as an optimal curing temperature of 60 °C. The addition of maltodextrin and soy protein at optimized levels was shown to nearly double the bonding strength of the adhesive, from 0.46 ± 0.076 to 0.74 ± 0.26 kN, under our test conditions. Also discussed is the potential for this method to be automated using commercially available equipment.

Tài liệu tham khảo

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SAGE Publications

Tập 16 Số 2

153-156

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