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

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  2. Dr Nicholas Parker
Author(s)Parker NG; Povey MJW
Publication type Article
JournalFood Hydrocolloids
Year2012
Volume26
Issue1
Pages99-107
ISSN (print)0268-005X
ISSN (electronic)1873-7137
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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.
PublisherElsevier BV
URLhttp://dx.doi.org/10.1016/j.foodhyd.2011.04.016
DOI10.1016/j.foodhyd.2011.04.016
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