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  • 标题:The Feasibility of Using Pulsed-Vacuum in Stimulating Calcium-Alginate Hydrogel Balls
  • 本地全文:下载
  • 作者:Janjira Jinnoros ; Bhundit Innawong ; Patchimaporn Udomkun
  • 期刊名称:Foods
  • 电子版ISSN:2304-8158
  • 出版年度:2021
  • 卷号:10
  • 期号:7
  • 页码:1521
  • DOI:10.3390/foods10071521
  • 出版社:MDPI Publishing
  • 摘要:The effect of the pulsed-vacuum stimulation (PVS) on the external gelation process of calcium-alginate (Ca-Alg) hydrogel balls was studied. The process was conducted at four different working pressures (8, 35, 61, and 101 kPa) for three pulsed-vacuum cycles (one cycle consisted of three repetitions of 10 min of depressurization and 10 min of vacuum liberation). The diffusion coefficients (D) of calcium cations (Ca2 ) gradually reduced over time and were significantly pronounced (p 0.91). An application of a pulsed vacuum at 8 kPa led to the highest weight reduction and shrinkage of Ca-Alg hydrogel samples compared to other working pressures, while 61 kPa seemed to be the best condition. Although all textural characteristics (hardness, breaking deformation, Young’s modulus, and rupture strength) did not directly variate by the level of working pressures, they were likely correlated with the levels of WR and Sv. Scanning electron micrographs (SEM) supported that the working pressure affected the characteristics of Ca-Alg hydrogel structure. Samples stimulated at a working pressure of 8 kPa showed higher deformation with heterogenous structure, large cavities, and looser layer when compared with those at 61 kPa. These results indicate the PVS is a promising technology that can be effectively applied in the external gelation process of Ca-Alg gel.
  • 关键词:calcium diffusion; depressurization; external gelation; gel structure; gelation behavior; hydrodynamic mechanisms; vacuum pulse calcium diffusion ; depressurization ; external gelation ; gel structure ; gelation behavior ; hydrodynamic mechanisms ; vacuum pulse
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