CHARACTERIZATION OF GELLAN GELS BY UNIAXIAL COMPRESSION, STRESS-RELAXATION AND CREEP

被引:43
作者
NUSSINOVITCH, A
AK, MM
NORMAND, MD
PELEG, M
机构
[1] Department of Food Engineering, University of Massachusetts, Amherst, Massachusetts
关键词
D O I
10.1111/j.1745-4603.1990.tb00463.x
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The rheological properties of 0.5–2.5% gellan gels were evaluated by uniaxial compression, stress relaxation and creep tests. The gel's strength was in the range of 0.1–1 kg.cm‐2 and their deformability modulus 1–6 kg.cm‐2. The asymptotic modulus determined in relaxation tests at two strains and the asymptotic creep compliance determined under two loads indicated that gellan gels have a yielding structure. The strains sustained in creep were considerably higher than the failure strain in uniaxial compression. Weight loss due to syneresis was on the order of 4–38% depending on the gum concentration, the deformation level in relaxation or the load in the creep tests. Copyright © 1990, Wiley Blackwell. All rights reserved
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页码:37 / 49
页数:13
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