通过单向冷获得的异性质阿加尔凝的结构和机械性能
Raphaël De Henau1, Auke de Vries2, Dérick Rousseau1
1Department of Chemistry and Biology, Toronto Metropolitan University, Toronto, Canada.
Food research international (Ottawa, Ont.)
|July 26, 2024
概括
这项研究证明了使用单向结的可控制的异型 agar凝形成. 不同的结速度调整毛孔大小和机械性能,使新的食品纹理成为可能.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学是一种材料科学.
- 类风病学 类风病学 类风病学
背景情况:
- 可控的异型凝结构的形成对于开发具有新质感的食品至关重要.
- 体凝在食品应用中广泛使用,但控制其微观结构仍然是一个挑战.
研究的目的:
- 研究使用单向冷来制造具有可调节微观结构的异性质凝.
- 为了将结速度与 agar 凝的孔隙特征和机械性能相关联.
主要方法:
- 用一个定制的Peltier系统来制备阿加尔凝,用于控制的单向冷.
- 结前线的速度有所变化 (2微米/秒和10微米/秒),以影响孔隙形成.
- 纹理分析 (Young的模量) 和质子旋转-旋转放松时间测量被用来描述凝.
主要成果:
- 单向结产生了亚格尔凝,具有类似蜂的多孔网络.
- 较高的冷速度 (10微米/秒) 导致孔径较小,而冷速度较慢 (2微米/秒).
- 凝在轴向方向与半径方向相比,在轴向方向上表现出显著更高的扬模量,表明异构性. 在有较大的毛孔的凝中观察到更大的水流动性.
结论:
- 单向冷提供了一种控制凝的异构微观结构的方法.
- 该研究为开发以合物为基础的异型凝提供了基础,具有针对食品应用的定制纹理.
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