The effect of heat processing on the structure and rheological properties of carrageenan gels
| Autor: | John M.V. Blanshard, P. A. Ainsworth |
|---|---|
| Rok vydání: | 2007 |
| Předmět: |
Materials science
Heat processing technology industry and agriculture Modulus macromolecular substances Industrial and Manufacturing Engineering Carrageenan Shear modulus chemistry.chemical_compound Rigidity (electromagnetism) Gel strength Rheology chemistry Polymer chemistry Composite material Food Science |
| Zdroj: | International Journal of Food Science & Technology. 14:141-147 |
| ISSN: | 1365-2621 0950-5423 |
| Popis: | Summary Rheological investigations of carrageenan and heat processed carrageenan gels show that the strengths of the gels are greatly reduced on processing whereas very little change takes place in the modulus of rigidity. The results are discussed in terms of the crosslink density and network chains in the gels, and these indicate that the rigidity modulus appears to be strongly dependent on crosslink density whereas the gel strength, as well as being influenced by crosslink density, is also dependent on the gel network chains. |
| Databáze: | OpenAIRE |
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