[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Imaging and image analysis of freeze-dried cellular solids of gellan and agar gels.

Shipra, Tiwari and Chakkaravarthi, A. and Suvendu, Bhattacharya (2015) Imaging and image analysis of freeze-dried cellular solids of gellan and agar gels. Journal of Food Engineering, 165. pp. 60-65.

[img] PDF
Journal of Food Engineering, Volume 165, November 2015, Pages 60-65.pdf - Published Version
Restricted to Registered users only

Download (3MB)


The fabricated gels are a form of novel structured food made by incorporation of nutritious ingredients. Agar and gellan gels having nutrients like ferrous sulfate, sucrose, mango pulp, whey protein concentrate and flaxseed powder were subjected to freeze-drying followed by image analysis of the cellular structure. The indices analyzed were the maximum/minimum dimensions, area and perimeter of cells, and the thickness of cell walls. Based on these primary data, other derived indices like roundness, equivalent diameter, elongation and compactness were determined. These nutrients affected the gel structure. Cells with smaller sizes were observed for sugar (98–296 lm) and mango pulp (115–433 lm) incorporated gels. The agar gels produced cells with a higher cell wall thickness (2.8–8.8 lm) compared to that of gellan gels (2.4–6.3 lm). The roundness values were between 0.539–0.666 and 0.453–0.728 for nutrient-enriched gellan and agar gels. Freeze-drying offered closed type cellular structure having five non-equal sides.

Item Type: Article
Uncontrolled Keywords: Gellan and agar gels Freeze-dried Image analysis Cell wall Roundness
Subjects: 600 Technology > 08 Food technology > 31 Food Additives
600 Technology > 08 Food technology > 06 Preservation and Storage > 03 Freeze drying
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 16 Jun 2015 07:53
Last Modified: 16 Jun 2015 07:53
URI: http://ir.cftri.com/id/eprint/11806

Actions (login required)

View Item View Item