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Preparation of a Micro-Porous Alginate Gel Using a Microfluidic Bubbling Device
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Sergey Martynov
Veröffentlicht/Copyright:
1. Juni 2010
Demand for low-energy food products has greatly increased in recent years due to the growing concerns over obesity related health problems. The aim of the work described in this short communication was to use a microfluidic T-junction device to prepare microporous calcium alginate gels by incorporating monodisperse air bubbles (177 ?m in diameter) which would both increase the volume to energy content ratio of the product and improve sample homogeneity. Homogeneous, 5mm-thick gel samples were successfully obtained and found to have a density of 365 kg/m3. The high gas content was confirmed by ultrasound reflectivity measurements. The mean pore diameter, determined by optical and SEM measurements, was 131?m with a standard deviation of 57?m.
Published Online: 2010-6-1
©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
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Schlagwörter für diesen Artikel
aerated food product;
microfluidics;
micro-porous gel;
calcium alginate;
bubbling
Artikel in diesem Heft
- Article
- Thermophysical Characterization of Genipap Pulp
- Comparison of the Effects of Extrusion Cooking on Some Cereal Starches
- Extraction of Ginsenosides from American Ginseng (Panax quinquefolium L.) Root
- Inactivation of Polyphenoloxidase of Pear by Pulsed Electric Fields
- Artificial Neural Network Modelling of Heat Transfer to Canned Particulate Fluids under Axial Rotation Processing
- Ultrasound-Assisted Extraction in Different Solvents for Phytochemical Study of Canna indica
- Development and Characterization of Extruded Product Using Carrot Pomace and Rice Flour
- Characterization of the Immobilized Fructosyltranferase from Rhodotorula sp.
- Thermal and Mechanical Effects on Retention of Food-Grade ?-carotene during Extrusion Processing
- Use of Pulsed Ultraviolet Light to Reduce the Allergenic Potency of Soybean Extracts
- A Direct Process for the Production of High Fructose Syrups from Dates Extracts
- Optimization of Conditions for Collagen Extraction from the Swim Bladders of Grass Carp (Ctenopharyngodon idella) by Response Surface Methodology
- Proximate Composition and Rheological Properties of a Cake Mix Elaborated Using Composite Flour Wheat: Cassava
- Drying of Pomegranate Arils: Comparison of Predictions from Mathematical Models and Neural Networks
- Rheology of Selected Persian Honeys
- Shorter Communication
- Preparation of a Micro-Porous Alginate Gel Using a Microfluidic Bubbling Device
