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| Chavez, M.S., J.A. Luna and R.L. Garrote. 1994. crosslinking kinetics of thermally preset alginate gels. Journal of Food Science 59(5):1108. | to Top |
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| Abstract The Sharp-Interface model was used to describe the crosslinking kinetics of thermally preset calcium alginate gel at constant temperature. The model assumes diffusion of calcium ions through a preformed gel of sodium alginate and a selected carrier, and an instantaneous reaction between the calcium and sodium alginate. The proposed models was experimentally verified using two different carriers at the following concentrations: agar 0.6(g/100mL)-0.8(g/100 mL), and gelatine 4(g/100 mL); sodium alginate concentrations were 1 (g/100 mL) and 1.5 (g/100 mL), while a 2 (g/100 mL) calcium lactate solution was used as calcium ion source. The diffusion coefficient of calcium ion was determined using a cell diffusion model. The model can be used to predict processing effects on food gels. |
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