publication:

Ultrasonic study of the gelation of gelatin: phase diagram, hysteresis and kinetics (2012)

Author(s): Parker NG; Povey MJW

    Abstract: We map the ultrasonic (8 MHz) speed and attenuation of edible-grade gelatin in water, exploring the key dependencies on temperature, concentration and time. The ultrasonic signatures of the sol–gel transition, confirmed by rheological measurements, and incomplete gel formation at low concentrations, enable a phase diagram of the system to be constructed. Sensitivity is also demonstrated to the kinetics of gel formation and melting, and associated hysteresis effects upon cyclic temperature sweeps. Furthermore, simple acoustic models of the sol and gel state enable estimation of the speed of sound and compressibility of gelatin. Our results demonstrate the potential of ultrasonic measurements to characterise the structure and visco-elasticity of gelatin hydrogels.

      • Date: 22-04-2011
      • Journal: Food Hydrocolloids
      • Volume: 26
      • Issue: 1
      • Pages: 99-107
      • Publisher: Elsevier BV
      • Publication type: Article
      • Bibliographic status: Published
      Staff

      Dr Nicholas Parker
      Lecturer (Applied Mathematics)