Structure-fracture relationships in gas-filled gelatin gels

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dc.contributor.authorZuniga, R. N.
dc.contributor.authorAguilera, J. M.
dc.date.accessioned2024-01-10T14:21:45Z
dc.date.available2024-01-10T14:21:45Z
dc.date.issued2009
dc.description.abstractFood aeration has become one of the fastest growing unit operations practiced in the food industry. Dispersed air (or other gases) provides an additional phase within the gel that may accommodate new textural and functional demands. This paper addresses the relationships between structural characteristics and fracture properties of gas-filled gelatin gels (GGG), and compare these properties with those of control gelatin gels (CGG). Three gases were used in the fabrication of GGG: air, nitrogen and helium. Experimental methods to determine density, gas hold-up, bubble sizes and bubble size distributions as well as fracture properties of GGG are presented. Increasing protein concentration produced higher density, lower gas hold-up and decreased polydispersity of bubbles due to its effect on increased solution viscosity. Type of gas affected density and gas hold-up due to the different diffusivities of gases and structures (bubble size, size distribution and number of bubbles per area) formed in GGG. Fracture values increased for both GGG and CGG with increasing protein concentration for the three gases used. GGG were weaker and less ductile than CGG, the decrease in stress and strain at fracture being between 70 and 80%, and 40 and 65%, respectively. A power law relationship (sigma(f)=2.73 x 10(rho G)(-12)(4.76)) was found between the fracture stress and gel density for the three gases studied. This study shows that the presence of bubbles in gel-based food products results in unique textural properties conferred by the additional gaseous phase. (C) 2008 Elsevier Ltd. All rights reserved.
dc.description.funderNational Commitee for Science and Technology (Chile)
dc.fechaingreso.objetodigital25-03-2024
dc.format.extent7 páginas
dc.fuente.origenWOS
dc.identifier.doi10.1016/j.foodhyd.2008.11.012
dc.identifier.eissn1873-7137
dc.identifier.issn0268-005X
dc.identifier.urihttps://doi.org/10.1016/j.foodhyd.2008.11.012
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/79769
dc.identifier.wosidWOS:000264518200014
dc.information.autorucIngeniería;Aguilera JM;S/I;99054
dc.issue.numero5
dc.language.isoen
dc.nota.accesocontenido parcial
dc.pagina.final1357
dc.pagina.inicio1351
dc.publisherELSEVIER SCI LTD
dc.revistaFOOD HYDROCOLLOIDS
dc.rightsacceso restringido
dc.subjectAerated foods
dc.subjectBubble inclusion
dc.subjectGels
dc.subjectBubble size
dc.subjectFracture properties
dc.subjectGases
dc.subjectMECHANICAL-PROPERTIES
dc.subjectFOOD
dc.subjectFOAMS
dc.subjectMODULUS
dc.subjectPHASE
dc.subjectAIR
dc.subject.ods03 Good Health and Well-being
dc.subject.odspa03 Salud y bienestar
dc.titleStructure-fracture relationships in gas-filled gelatin gels
dc.typeartículo
dc.volumen23
sipa.codpersvinculados99054
sipa.indexWOS
sipa.indexScopus
sipa.trazabilidadCarga SIPA;09-01-2024
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