Hysteresis during sol-gel and gel-sol phase transitions of ?-carrageenan
Küçük Resim Yok
Tarih
2003
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Sage Publications Ltd
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Photon transmission techniques were used to study sol-gel and gel-sol transitions in kappa-carrageenan-water systems with various carrageenan contents. The photon transmission intensity, I-tr was monitored against temperature to determine critical phase transition temperatures and transition rates. It was observed that the sol-gel transition temperatures, T-sg, were found much lower than the gel-sol, T-gs, transition temperatures based on the hysteresis of the phase transition loops. Sol-gel and gel-sol activation energies were determined and it was found that a carrageenan-water system required less energy for the gel-sol transition than for the sol-gel transition.
Açıklama
Anahtar Kelimeler
Carragenan, Phase Transition, Hysteresis, Photon Transmission, Real-Time, Gelation
Kaynak
Journal Of Bioactive And Compatible Polymers
WoS Q Değeri
Q4
Scopus Q Değeri
Q3
Cilt
18
Sayı
1
