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Alginate gels: Rupture characteristics as a function of the conditions of gel formation

Roopa, B. S. and Suvendu, Bhattacharya (2009) Alginate gels: Rupture characteristics as a function of the conditions of gel formation. Journal of Food Engineering, 91 (3). pp. 448-454. ISSN 0260-8774

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Alginate gels were formed by varying the concentrations of sodium alginate (0-3%), calcium chloride (0-2%), pH (2-5), and temperature (0-40C) employing a second order central composite rotatable design. These gels were characterised with particular reference to texture parameters (linear limit, firmness and rupture characteristics like rupture force/strain/energy). Multiple correlation coefficients between 0.840 and 0.925 (significant at p[less-than-or-equals, slant]0.01) indicate the suitability of the second order polynomial in terms of these four variables. The concentration of sodium alginate mostly provides a negative effect on the rupture characteristics (significant at p[less-than-or-equals, slant]0.05) while calcium chloride has a positive (p[less-than-or-equals, slant]0.01) effect on the linear limit of gels. The hierarchical cluster analysis involving the response functions shows a strong similarity between these three rupture characteristics. The principle component analysis (PCA) can segregate the conditions like [`]no gel formation' and [`]strong gel' zones.

Item Type: Article
Uncontrolled Keywords: Soft solids Gelation Texture Large deformation Rupture
Subjects: 600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 09 Industrial oils, fats, waxes, gases > 06 Vegetable Gums
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 17 Jun 2009 10:48
Last Modified: 30 May 2012 09:51
URI: http://ir.cftri.com/id/eprint/9067

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