| dc.contributor.author |
Evageliou, V |
en |
| dc.contributor.author |
Karantoni, M |
en |
| dc.contributor.author |
Mandala, I |
en |
| dc.contributor.author |
Komaitis, M |
en |
| dc.date.accessioned |
2014-06-06T06:50:07Z |
|
| dc.date.available |
2014-06-06T06:50:07Z |
|
| dc.date.issued |
2010 |
en |
| dc.identifier.issn |
09505423 |
en |
| dc.identifier.uri |
http://dx.doi.org/10.1111/j.1365-2621.2010.02242.x |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/4971 |
|
| dc.subject |
Gellan |
en |
| dc.subject |
Salts |
en |
| dc.subject |
Strain |
en |
| dc.subject |
Stress |
en |
| dc.subject |
Young's modulus |
en |
| dc.subject.other |
Calcium ions |
en |
| dc.subject.other |
Cation concentrations |
en |
| dc.subject.other |
Characterisation |
en |
| dc.subject.other |
Gel strengths |
en |
| dc.subject.other |
Gellan |
en |
| dc.subject.other |
Large deformations |
en |
| dc.subject.other |
Stress and strain |
en |
| dc.subject.other |
Young's Modulus |
en |
| dc.subject.other |
Calcium |
en |
| dc.subject.other |
Elastic moduli |
en |
| dc.subject.other |
Elasticity |
en |
| dc.subject.other |
Fracture mechanics |
en |
| dc.subject.other |
Positive ions |
en |
| dc.subject.other |
Salts |
en |
| dc.subject.other |
Gels |
en |
| dc.title |
Compression of gellan gels. Part I: Effect of salts |
en |
| heal.type |
journalArticle |
en |
| heal.identifier.primary |
10.1111/j.1365-2621.2010.02242.x |
en |
| heal.publicationDate |
2010 |
en |
| heal.abstract |
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 mm. 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. © 2010 The Authors. Journal compilation © 2010 Institute of Food Science and Technology. |
en |
| heal.journalName |
International Journal of Food Science and Technology |
en |
| dc.identifier.issue |
5 |
en |
| dc.identifier.volume |
45 |
en |
| dc.identifier.doi |
10.1111/j.1365-2621.2010.02242.x |
en |
| dc.identifier.spage |
1076 |
en |
| dc.identifier.epage |
1080 |
en |