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Rheological and calorimetric evaluat...

Altay, Filiz.

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Rheological and calorimetric evaluations of gelatin-xanthan gum systems with high levels of co-solutes.

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Rheological and calorimetric evaluations of gelatin-xanthan gum systems with high levels of co-solutes./
作者:	Altay, Filiz.
面頁冊數:	259 p.
附註:	Adviser: Sundaram Gunasekaran.
Contained By:	Dissertation Abstracts International67-12B.
標題:	Agriculture, Food Science and Technology. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3245705

Rheological and calorimetric evaluations of gelatin-xanthan gum systems with high levels of co-solutes.
Altay, Filiz.

Rheological and calorimetric evaluations of gelatin-xanthan gum systems with high levels of co-solutes. - 259 p.

Adviser: Sundaram Gunasekaran.

Thesis (Ph.D.)--The University of Wisconsin - Madison, 2006.

High sugar/gelatin confectionaries tend to become sticky during handling and storage at high ambient temperatures. There is also a need to modify characteristics of gelatin-based products to increase their melting point to avoid fast surface remelting and to reduce elasticity in some cases. Synergistic effect of different additives can solve these problems since no single ingredient can reproduce all the properties and functionalities of gelatin. Designing food products based on their structure-function relationships has become important. For doing so, adapting synthetic polymer science approach to food polymers may be very useful.Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Rheological and calorimetric evaluations of gelatin-xanthan gum systems with high levels of co-solutes.
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100 1 $a Altay, Filiz. $3 1287180
245 1 0 $a Rheological and calorimetric evaluations of gelatin-xanthan gum systems with high levels of co-solutes.
300 $a 259 p.
500 $a Adviser: Sundaram Gunasekaran.
500 $a Source: Dissertation Abstracts International, Volume: 67-12, Section: B, page: 6788.
502 $a Thesis (Ph.D.)--The University of Wisconsin - Madison, 2006.
520 $a High sugar/gelatin confectionaries tend to become sticky during handling and storage at high ambient temperatures. There is also a need to modify characteristics of gelatin-based products to increase their melting point to avoid fast surface remelting and to reduce elasticity in some cases. Synergistic effect of different additives can solve these problems since no single ingredient can reproduce all the properties and functionalities of gelatin. Designing food products based on their structure-function relationships has become important. For doing so, adapting synthetic polymer science approach to food polymers may be very useful.
520 $a The effect of xanthan gum addition to rheological properties of a gelatin-high sugar system was investigated due to exceptional weak gel behavior of xanthan gum which has a considerable practical value. The objectives were to: (1) determine viscoelastic regions of gelatin-xanthan systems with co-solutes at high concentration in order to investigate the effects of moisture content, addition of xanthan gum and glucose syrup:sucrose ratio on gelation kinetics in the glass transition and glassy states, (2) characterize glass transitions of mixed system as a function of temperature and/or time using the Williams-Landel-Ferry (WLF) equation and free volume theory, (3) determine the calorimetric T g of the system, and (4) evaluate the mechanical properties of the cured gels at room temperature.
520 $a Glass transition temperature (Tg) and application of polymer science approach were the main aspects of the investigation. To determine Tg, dynamic and static methods were used: Small-amplitude oscillatory shear (SAGS) test and dynamic mechanical analysis (DMA) were the dynamic tests while differential scanning calorimetry (DSC) was the static method. Furthermore, uniaxial compression test was used to determine features of viscoelastic gel networks from fracture stress and fracture strain. The onset temperature of glass transition region decreased with increasing moisture content due to antiplasticizing effect of water. The addition of xanthan gum into gelatin gels with high levels of co-solute accelerated vitrification process, decreased Tg of systems and shifted the glassy state into lower temperatures. In the glass transition region the WLF kinetics applied while the glassy state was modeled using an-Arrhenius type equation. The calorimetric Tg was influenced by the glucose syrup:sucrose ratio. The Tg values increased with increasing glucose syrup:sucrose ratio due to crosslinking. Increasing glucose syrup:sucrose ratio and decreasing moisture content resulted in more elastic networks.
590 $a School code: 0262.
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710 2 0 $a The University of Wisconsin - Madison. $3 626640
773 0 $t Dissertation Abstracts International $g 67-12B.
790 $a 0262
790 1 0 $a Gunasekaran, Sundaram, $e advisor
791 $a Ph.D.
792 $a 2006
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