ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Typical hydrogels of food material were characterized on creep behavior and syneresis water. An autographic creep meter, consisting of a balance and two parallel plates, was designed for agar-agar and actomyosin gels. In the case of agar-agar gel, instantaneous modulus was independent of applied stress level up to 19000 dyne/cm2, but from retardation modulus the critical boundary of linear viscoelastic region was estimated to be 7600 dyne/cm2 in stress and 0.020 in strain. A large amount of syneresis water came out during the creep run. In the case of actomyosin gel, the critical boundary of linear viscoelastic region was 5700 dyne/cm3 in stress and 0.107 in strain. And even over the boundary, syneresis water was negligible during the creep run. Much syneresis water from the agar-agar gel was due to both the smaller linear viscoelastic region and the easiness of water movement in the gel. Namely, the line width of the proton NMR spectrum of agar-agar gel was narrower than that of actomyosin gel.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1978.tb02512.x
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