کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
225016 464471 2009 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Alginate gels: Rupture characteristics as a function of the conditions of gel formation
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی مهندسی شیمی (عمومی)
پیش نمایش صفحه اول مقاله
Alginate gels: Rupture characteristics as a function of the conditions of gel formation
چکیده انگلیسی

Alginate gels were formed by varying the concentrations of sodium alginate (0–3%), calcium chloride (0–2%), pH (2–5), and temperature (0–40 °C) employing a second order central composite rotatable design. These gels were characterised with particular reference to texture parameters (linear limit, firmness and rupture characteristics like rupture force/strain/energy). Multiple correlation coefficients between 0.840 and 0.925 (significant at p ⩽ 0.01) indicate the suitability of the second order polynomial in terms of these four variables. The concentration of sodium alginate mostly provides a negative effect on the rupture characteristics (significant at p ⩽ 0.05) while calcium chloride has a positive (p ⩽ 0.01) effect on the linear limit of gels. The hierarchical cluster analysis involving the response functions shows a strong similarity between these three rupture characteristics. The principle component analysis (PCA) can segregate the conditions like ‘no gel formation’ and ‘strong gel’ zones.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 91, Issue 3, April 2009, Pages 448–454
نویسندگان
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