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

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

2010-10-28

arxiv.org/abs/1010.5971v1

Food Hydrocolloids 26, 99-107 (2011)

Physics

Condensed Matter

Soft Condensed Matter

15 pages, 8 figures

Scientific paper

10.1016/j.foodhyd.2011.04.016

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.

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