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Crosslinking kinetics of thermally preset alginate gels
- Chavez, M.S., Luna, J.A., Garrote, R.L.
- Journal of food science 1994 v.59 no.5 pp. 1108-1114
- foods, food processing, alginates, gels, heat treatment, physicochemical properties, kinetics
- The Sharp-Interface model was used to describe the crosslinking kinetics of thermally preset calcium alginate gel at constant temperature. The model assumes diffusion of calcium ions through a preformed gel of sodium alginate and a selected carrier, and an instantaneous reaction between the calcium and sodium alginate. The proposed model was experimentally verified using two different carriers at the following concentrations: agar 0.6(g/100 mL)-0.8(g/100 mL), and gelatine 4(g/100 mL); sodium alginate concentrations were 1(g/100 mL) and 1.5(g/100 mL), while a 2(g/100 mL) calcium lactate solution was used as calcium ion source. The diffusion coefficient of calcium ion was determined using a cell diffusion model. The model can be used to predict processing effects on food gels.