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Alginate Gels: II. Stability At Different Processing Conditions

Roopa, B. S. and Suvendu, Bhattacharya (2010) Alginate Gels: II. Stability At Different Processing Conditions. Journal of Food Process Engineering, 33. pp. 466-480.

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Wet heating processes, such as boiling in water and steaming for different periods (5, 10, 20, 30, 45 and 60 min), were employed to know the stability of alginate gels along with obtaining the kinetics of textural parameters. A compression test up to a strain of 0.8 was employed on unprocessed and processed gels to know the different textural parameters (fracture force/ energy, compression energy, peak stress, firmness and linear elastic limit) that characterized the mechanical behavior. These gels are heat stable and thermoirreversible in nature, exhibiting a marginal decrease in volume after the wet heat treatments. The order of kinetics of textural parameters is less than 1 and exhibits fractional values. Fracture force/energy, compression energy and peak stress decreased with the time of treatment, whereas firmness and strain at failure increased. A three-parameter nonlinear model has been proposed to predict the force values during compression of food gels.

Item Type: Article
Uncontrolled Keywords: alginate gels; Wet heating processes; food gels; convenience food; brown seaweeds
Subjects: 600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 16 Sep 2010 10:47
Last Modified: 30 Dec 2016 13:17
URI: http://ir.cftri.res.in/id/eprint/3286

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