Continuous monitoring of changes in shrinking gels

A. Nussinovitch; N. Peleg; E. Mey-Tal

doi:10.1016/S0023-6438(95)94740-X

Continuous monitoring of changes in shrinking gels

A. Nussinovitch^*, N. Peleg, E. Mey-Tal

^*Corresponding author for this work

Institute of Biochemistry, Food Science and Nutrition

Research output: Contribution to journal › Article › peer-review

1 Scopus citations

Abstract

An apparatus to monitor changes in shrinking gels is described. Gellan gels (10 and 20 g/kg) were immersed in acetone and their shrinkage was monitored for about 1.5 to 2 h. Typical weight ratio vs. time curves were plotted and fitted by an exponential model. Equation constants were calculated. Changes in optical (transmittance) properties were recorded and found to correlate linearly with time.

Original language	English
Pages (from-to)	347-349
Number of pages	3
Journal	LWT - Food Science and Technology
Volume	28
Issue number	3
DOIs	https://doi.org/10.1016/S0023-6438(95)94740-X
State	Published - 1995

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10.1016/S0023-6438(95)94740-X

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title = "Continuous monitoring of changes in shrinking gels",

abstract = "An apparatus to monitor changes in shrinking gels is described. Gellan gels (10 and 20 g/kg) were immersed in acetone and their shrinkage was monitored for about 1.5 to 2 h. Typical weight ratio vs. time curves were plotted and fitted by an exponential model. Equation constants were calculated. Changes in optical (transmittance) properties were recorded and found to correlate linearly with time.",

author = "A. Nussinovitch and N. Peleg and E. Mey-Tal",

year = "1995",

doi = "10.1016/S0023-6438(95)94740-X",

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AU - Nussinovitch, A.

AU - Peleg, N.

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AB - An apparatus to monitor changes in shrinking gels is described. Gellan gels (10 and 20 g/kg) were immersed in acetone and their shrinkage was monitored for about 1.5 to 2 h. Typical weight ratio vs. time curves were plotted and fitted by an exponential model. Equation constants were calculated. Changes in optical (transmittance) properties were recorded and found to correlate linearly with time.

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AN - SCOPUS:0343630576

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VL - 28

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JO - LWT - Food Science and Technology

JF - LWT - Food Science and Technology

IS - 3

ER -

Continuous monitoring of changes in shrinking gels

Abstract

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