Aging of cornstarch particles suspended in aqueous solvents at room temperature

Starch suspensions are often used as model systems to demonstrate extreme shear-thickening effects. We study the aging of cornstarch particles in aqueous suspensions at room temperature by granulometry and rheological measurements. When starch is diluted in glycerol, no long-term changes are observed. The situation differs when water is used as solvent. For volume fractions up to 20 vol %, when the cornstarch suspensions in water are stored under continual agitation, we observe an increase in viscosity. When the cornstarch suspension is aged under quiescent conditions, no evolution of the particle size is observed. In the concentrated situation, the rheological properties vary independent of the storage condition. We show that the increase in viscosity is related to air trapped in the pore space and to the swelling of the granules and leakage of the amylopectin component of the starch into the surrounding water. The relative importance of the two processes depends upon the particle concentration and upon the energy brought to the system.

Automated summary

The study shows that the aging process of cornstarch particles and the viscosity changes in cornstarch suspensions vary depending on the solvent used. The increase in viscosity is attributed to air trapped in the pore space, granule swelling, and leakage of amylopectin into the surrounding water.