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The effect of heat processing on the structure and rheological properties of carrageenan gels
Author(s) -
AINSWORTH P. A.,
BLANSHARD J. M. V.
Publication year - 1979
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1979.tb00858.x
Subject(s) - rheology , rigidity (electromagnetism) , carrageenan , materials science , modulus , shear modulus , network structure , dynamic mechanical analysis , composite material , polymer , chemistry , food science , machine learning , computer science
Summary Rheological investigations of carrageenan and heat processed carrageenan gels show that the strengths of the gels are greatly reduced on processing whereas very little change takes place in the modulus of rigidity. The results are discussed in terms of the crosslink density and network chains in the gels, and these indicate that the rigidity modulus appears to be strongly dependent on crosslink density whereas the gel strength, as well as being influenced by crosslink density, is also dependent on the gel network chains.