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Lookup NU author(s): Professor Nick ParkerORCiD
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.
Author(s): Parker NG, Povey MJW
Publication type: Article
Publication status: Published
Journal: Food Hydrocolloids
Year: 2012
Volume: 26
Issue: 1
Pages: 99-107
Print publication date: 22/04/2011
Date deposited: 09/01/2012
ISSN (print): 0268-005X
ISSN (electronic): 1873-7137
Publisher: Elsevier BV
URL: http://dx.doi.org/10.1016/j.foodhyd.2011.04.016
DOI: 10.1016/j.foodhyd.2011.04.016
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