Influence of steam jet-cooking on the rheological properties of dry and wet cationized starch solutions
Journal article, 2022

Steam jet-cooking allows for efficient dissolution of cationic starch in paper production as it operates above the boiling point of water at elevated pressures. However, the processes involved during jet-cooking and its con- sequences on dissolution and finally paper properties have not been fully resolved so far. As cationic starch is the most important paper additive in the wet end, any energy or material savings during dissolution will enhance the ecologic and economic performance of a paper mill. Here, we address the topic of solubilization of four different industrially relevant cationic starches processed via steam jet-cooking. We showcase that rheology is a useful tool to assess the solubility state of starches. Some starches featured liquid-like rheological behavior (loss moduli, G", greater than storage moduli, G') in linear viscoelastic tests and anti-thixotropic behavior in hysteresis loop tests. In contrast, cationic corn starches exhibited gel-like behavior (G' > G′′) and negligible hysteresis directly after cooking.

Anti-thixotropy (rheopexy)

Wet cationization




Cationic starch

Dry cationization


Martin Gabriel

Technische Universität Graz

Florian Gomernink

Technische Universität Graz

Esther Ferstl

Technische Universität Graz

Angela Chemelli

Technische Universität Graz

Roland Kádár

Chalmers, Industrial and Materials Science, Engineering Materials

Stefan Spirk

Technische Universität Graz

Carbohydrate Polymers

0144-8617 (ISSN)

Vol. 285 119262

Subject Categories

Polymer Technologies

Other Materials Engineering

Areas of Advance

Materials Science



More information

Latest update

3/1/2022 1