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

Lookup NU author(s): Professor Nick ParkerORCiD

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Abstract

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.

Publication metadata

Author(s): Parker NG, Povey MJW

Publication type: Article

Publication status: Published

Journal: Food Hydrocolloids

Year: 2012

Volume: 26

Issue: 1

Pages: 99-107

Print publication date: 22/04/2011

Date deposited: 09/01/2012

ISSN (print): 0268-005X

ISSN (electronic): 1873-7137

Publisher: Elsevier BV

URL: http://dx.doi.org/10.1016/j.foodhyd.2011.04.016

DOI: 10.1016/j.foodhyd.2011.04.016

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