• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文会议>The 8th International Symposium on the Properties of Water, 8th, Sep 16-21, 2000, Zichron Yaakov, Israel >Textural and Functional Properties of Fluid Gels
【24h】

Textural and Functional Properties of Fluid Gels

机译：液体凝胶的质地和功能特性

获取原文
获取原文并翻译 | 示例
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

Both the Food Manufacturers and Ingredient Suppliers have sought ways to modify the material properties of hydrocolloids in order to impart fat/emulsion like behaviour in low fat, manufactured food systems. One example of how this has been achieved is via the use of particulated gels produced by either forming the gel in shear or by producing the gel and then breaking it into particles by subsequent shearing or chopping. Such materials are commonly called fluid gels as they are pourable liquids under conditions where the materials would normally have solid like (gel) properties. Fluid gels can be successfully produced using a number of hydrocolloids (eg. Carrageenans, agars, agarose, alginate, pectin, gellans). In order to fully understand the physical properties of these gels it is important to seek answers to the following questions: (I) why only some hydrocolloids produce stable particles while others produce gels within the process or particles that heal back to the quiescent state? And (ⅱ) what the differences are in physical properties between the gels and the fluid gels both in bulk properties and at the molecular level? Recent work has shown that: 1. Properties are dependent on the particle size and the starting hydrocolloid concentration. 2. At high concentrations the particles are close packed and the interactions with each other are through repulsive forces arising from their elastic deformation. 3. At lower concentrations, below close packing, the suspensions display a behaviour that is essentially purely viscous. The behaviour of the particles is primarily hard-sphere like in this region, though particle deformability plays a role at the highest shear-rates.
机译：食品制造商和配料供应商都已寻求改变水胶体材料特性的方法，以在低脂，人造食品系统中赋予类似脂肪/乳状液的性能。如何做到这一点的一个例子是通过使用颗粒状凝胶，该颗粒状凝胶通过剪切形成凝胶或通过生产凝胶然后通过随后的剪切或切碎将其破碎成颗粒而产生。这样的材料通常被称为流体凝胶，因为它们在材料通常具有固体状（凝胶）特性的条件下是可倾倒的液体。可以使用多种水解胶体（例如角叉菜胶，琼脂，琼脂糖，藻酸盐，果胶，结冷胶）成功制备液体凝胶。为了完全理解这些凝胶的物理性质，重要的是寻求以下问题的答案：（I）为什么在过程中只有一些水胶体产生稳定的颗粒，而另一些水胶体却产生凝胶或颗粒恢复到静止状态？ （ⅱ）凝胶和液体凝胶在物理性质和分子水平上的物理性质有何不同？最近的工作表明：1.性能取决于粒径和起始水胶体浓度。 2.在高浓度下，颗粒紧密堆积，彼此之间的相互作用是通过其弹性变形产生的排斥力实现的。 3.在较低浓度下，在密堆积下，悬浮液的行为基本上是纯粘性的。颗粒的行为主要是硬球，就像在该区域中一样，尽管在最高剪切速率下，颗粒的可变形性也起着作用。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号