THEORETICAL AND EXPERIMENTAL-STUDY OF ONE-DIMENSIONAL SYNERESIS OF A PROTEIN GEL

被引：16

作者：

VANDIJK, HJM ^{[1
]}

WALSTRA, P ^{[1
]}

SCHENK, J ^{[1
]}

机构：

[1] AGR UNIV WAGENINGEN, DEPT PHYS & METEOROL, 6700 HB WAGENINGEN, NETHERLANDS

来源：

CHEMICAL ENGINEERING JOURNAL AND THE BIOCHEMICAL ENGINEERING JOURNAL | 1984年 / 28卷 / 03期

关键词：

MATHEMATICAL MODELS - PROTEINS;

D O I：

10.1016/0300-9467(84)85062-5

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

Gels formed by macromolecules or solid particles in a solvent by physical aggregation may show syneresis, because such a gel is usually very inhomogeneous and many additional cross-links or points of contact may be formed after gelation. This causes a stress in the gel matrix which may lead to syneresis, i. e. shrinkage of the gel matrix and expulsion of solvent. The syneresis can be described by applying Darcy's law, but syneresis pressure and permeability of the gel both change with time and with spatial location. A numerical mathematical model was developed which takes these complications into account for one-dimensional syneresis. The results of the calculations are compared with those of experiments on gels formed from skim milk by renneting. Good agreement was obtained. The syneresis pressure was found to be very low, of the order of 1 Pa.

引用

页码：B43 / B50

页数：8