کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
605442 880346 2009 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Kinetic study of fluid gel formation and viscoelastic response with kappa-carrageenan
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی شیمی کلوئیدی و سطحی
پیش نمایش صفحه اول مقاله
Kinetic study of fluid gel formation and viscoelastic response with kappa-carrageenan
چکیده انگلیسی

We describe the production of fluid gels from kappa-carrageenan using well-defined geometries, flow patterns and cooling rates. Narrow size distributions are achieved by inducing spinodal decomposition under temperature quench and controlled sheared conditions. The polymer concentration effect on the mechanism of decomposition is provided, as is a mathematical description of the relationship between the increase in viscosity, due to the particle formation, and the concentration of the κ-carrageenan.For all of the studies with κ-carrageenan a mean diameter of <5 μm was obtained and the fluid gels produced showed strong and highly recoverable particle bridging. A model is presented for the kinetics of aggregation of these particles, providing information on the mechanisms involved.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Hydrocolloids - Volume 23, Issue 8, December 2009, Pages 2054–2061
نویسندگان
, , ,