ISSN:
1745-4603
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Cylindrical samples of gelatin, K-carrageenan/locust bean gum and gellan gum gels were subjected to two successive cycles of compression at three predetermined deformation levels corresponding to 25, 50 and 75% of their respective degrees of compression at failure. Values of “recoverable instantaneous springiness” (Sins) and “recoverable retarded springiness” (Sret) were measured. Values of Sins and Sret for the gelatin samples were similar and close to 1, indicating a very fast and almost complete recovery of their initial height. By contrast, for K-carrageenan/locust bean gum and gellan gels the values of Sins and Sret were quite different, indicating that recovery was retarded. These parameters seem to be a good index of the relative magnitude of elastic and viscous components of foods. This was confirmed by relaxation tests.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1745-4603.1998.tb00179.x
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