Ultrasonic study of the gelation of gelatin: Phase diagram, hysteresis and kinetics

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,...

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Bibliographic Details
Published in:Food hydrocolloids 2012, Vol.26 (1), p.99-107
Main Authors: Parker, N.G., Povey, M.J.W.
Format: Article
Language:English
Subjects:
acoustics
Attenuation
Biological and medical sciences
Compressibility
Food additives
Food industries
Foods
Fundamental and applied biological sciences. Psychology
Gelatin
Gelatins
gelation
Gel–sol transition
General aspects
hydrocolloids
Hysteresis
Melting
Phase diagrams
Rheology
Sol gel process
temperature
Ultrasound
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Summary: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. [Display omitted]
ISSN:0268-005X
1873-7137
DOI:10.1016/j.foodhyd.2011.04.016