Rheology and tribological properties of Ca-alginate fluid gels produced by diffusion-controlled method
Rheology and tribological properties of Ca-alginate fluid gels produced by diffusion-controlled method
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DOI：
10.1016/j.foodhyd.2012.12.009
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发表时间：
2013-07-01
影响因子：
10.7
通讯作者：
Norton, I. T.
中科院分区：
文献类型：
--
作者：
Farres, I. Fernandez;Douaire, M.;Norton, I. T.
提出了一种制备海藻酸盐流体凝胶的新方法。通过使用在销式搅拌器内产生的湍流场，可以以可再现和受控的方式生产流体凝胶颗粒。使用这种方法产生的所有藻酸盐流体凝胶的平均粒径小于10 mm。报道了所产生的材料的弱凝胶样行为，其显示随着聚合物浓度的增加G'逐渐增加。稳态剪切结果显示存在一个表观屈服应力，表明一个显着的颗粒间的潜力持续后，生产过程已经finished. Soft摩擦学被用来评估海藻酸钙流体凝胶的润滑性能。夹带的颗粒在球-盘接触导致局部增加的摩擦在混合制度，这被认为是依赖于颗粒的固有特性和表面粗糙度的光盘。聚合物浓度的增加导致了具有相似颗粒尺寸的系统的整体摩擦力降低。这些不同但互补的流体凝胶的功能响应，由增加海藻酸盐浓度引起，提供了真实的可能性，朝向构建具有增强感官属性的微结构。(C)2012爱思唯尔有限公司保留所有权利。
A new method has been developed for the production of alginate fluid gels. By using the turbulent flow field generated within a pin stirrer, fluid gel particles can be produced in a reproducible and controlled manner. Using this approach yielded an average particle diameter smaller than 10 mm for all alginate fluid gels produced.A weak gel-like behaviour is reported for the produced materials, which displayed a gradual increase of G' upon increasing polymer concentration. Steady shear results revealed the existence of an apparent yield stress, indicating that a significant interparticle potential persisted after the production process had finished.Soft-tribology was used to assess the lubrication properties of Ca-alginate fluid gels. The entrainment of particles in the ball-on-disc contact resulted in a localised increase of friction in the mixed regime, which was found to be dependent on both particle intrinsic properties and the surface roughness of the disc. An increase of polymer concentration resulted in an overall decreased friction for systems with similar particle dimensions.These distinct but complementary functional responses of fluid gels, arising from increasing alginate concentration, offer real possibilities towards building microstructures with enhanced sensory attributes. (C) 2012 Elsevier Ltd. All rights reserved.