Advanced Search
    PU Yu, CHEN Ai-ping, QIAN Ji-jun, LIU Zhong-xin, FENG Zheng-yu. Rheological Properties of Gel Ink with Composite Thickening Agents[J]. Materials and Mechanical Engineering, 2009, 33(3): 72-75.
    Citation: PU Yu, CHEN Ai-ping, QIAN Ji-jun, LIU Zhong-xin, FENG Zheng-yu. Rheological Properties of Gel Ink with Composite Thickening Agents[J]. Materials and Mechanical Engineering, 2009, 33(3): 72-75.

    Rheological Properties of Gel Ink with Composite Thickening Agents

    More Information
    • Received Date: March 03, 2008
    • The concoction of xanthan and acrylic emulsion was selected as thickening agents to prepare the gel ink with carbon black as pigment.The effects of the dosage of thickening agents and preparing temperature on the rheological properties of the gel ink were investigated.The results show that such composite thickening agents had a synergistic effect on the rheological properties of the ink.The gel ink prepared by composite thickening agents exhibited as non-Newtonian shear thinning fluids behavior.The particle size and writing performance of the gel ink were influenced by the preparing temperature.The optimization temperature for the gel ink preparation was 40 ℃.The properties of the prepared gel ink were matched to those of the imported ink products.
    • [1]
      包友根,冯征宇,浦玉,等.用系统工程的方法研制中性笔墨水[J].中国制笔,2006(4):13-14.
      [2]
      冯征宇,陈爱平,钱军,等.中性墨水用碳黑色浆的分散稳定性研究[J].过程工程学报,2007,7(4):796-801.
      [3]
      李国兴,邹玲玲,张学俊.中性墨水研制的技术趋向[J].中国制笔,2005(2):15-17.
      [4]
      刘宝珠.浅谈中性笔用墨水的研究与发展[J].中国制笔,2003(3):43-46.
      [5]
      MARTíNEZ L P,TECANTE A.Steady and oscillatory shear behavior of fluid gels formed by binary mixtures of xanthan and gellan[J].Food Hydrocolloids,2004,18(3):471-481.
      [6]
      MANDALA I G,SAVVAS T P,KOSTAROPOULOS A E.Xanthan and locust bean gum influence on the rheology and structure of a white model-sauce[J].Journal of Food Engineering,2004,64(3):335-342.
      [7]
      周煜竣,张黎明.海藻酸钠/明胶混合水溶液的流变性能[J].胶体与聚合物,2005,23(4):12-13,17.
      [8]
      贺丹,邬应龙.魔芋-黄原胶复合凝胶溶胀性能的研究[J].现代食品科技,2006,22(3):79-81.
      [9]
      宮本勝.水性インキ組成物:日本,JP2004346134A[P].2004-12-09.
      [10]
      上田聡,阿部伸哉.水性ボ-ルペン用黒色インキ組成物及び水性ボ-ルペン:日本,JP2006160793A[P].2006-06-22.
      [11]
      浦玉,陈爱平,冯征宇,等.一种颜料碳黑中性笔墨水及其制备方法:中国,CN1865364A[P].2006-11-22.
      [12]
      QB/T 2625-2003.中性墨水笔和笔芯[S].
      [13]
      刘金刚.涂料流变学性能--实用化的流变学[J].上海造纸,2004(3):36-40.
      [14]
      李里特.食品物性学[M].北京:中国农业出版社,1998:24-25.
      [15]
      何东保,黎丽华.阳离子瓜尔胶与黄原胶的凝胶化性能研究[J].武汉大学学报,2003,49(2):197-200.
      [16]
      赵向阳,张洁,尤源.钻井液黄原胶胶液的流变特性研究[J].天然气工业,2003,27(3):72-74.

    Catalog

      Article views (2) PDF downloads (0) Cited by()

      /

      DownLoad:  Full-Size Img  PowerPoint
      Return
      Return