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Compression of gellan gels. Part I: effect of salts
Author(s) -
Evageliou Vasiliki,
Karantoni Maria,
Mandala Ioanna,
Komaitis Michael
Publication year - 2010
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.1365-2621.2010.02242.x
Subject(s) - potassium , calcium , compression (physics) , brittleness , chemistry , compressive strength , modulus , composite material , materials science , organic chemistry
Summary Gellan gels, in the presence of potassium and calcium ions and their mixtures, were tested using large deformation compression experiments. Characterisation was based on stress and strain at failure along with Young’s modulus. Samples prior to compression were refrigerated at 5 °C for 1, 2 and 24 h. In the case of potassium, the strongest gel was obtained for a cation concentration of 80 m m . Increasing concentrations of calcium resulted in decreased gel strength. Brittleness values for potassium and calcium gels fluctuated around ∼0.5 and ∼0.3 respectively. The strength for both, potassium and calcium, gels did not increase significantly over time. For each cation, Young’s modulus and stress at failure showed the same variation. In the case of mixtures, strength was determined by calcium as its progressive replacement by potassium was actually similar to reducing its concentration. Potassium determined the remaining properties.