The influence of compression velocity on strength and structure for gellan gels

Kunio Nakamura, Eri Shinoda, Masayuki Tokita

Research output: Contribution to journalArticlepeer-review

46 Citations (Scopus)

Abstract

The influence of the velocity of compression on the strength and the fracture profile in compression of cylindrical gellan gels was investigated in the concentration range from 0.81 to 2.5%. The fracture load and compression were obtained by analyzing the load-compression curves taken at various compression velocities. The fracture load Fb initially decreases, and then increases with decreasing compression velocity. The same tendency was observed for the compression velocity dependence of the fracture compression Lb. The compression velocity at the minimum that determined from Fb-velocity curve, vF, was slower than that determined from Lb-velocity curve, vC. In addition, it is found that the gellan gel was compressible to 90% without any macroscopic fracture when the compression velocity is smaller than a certain value vunbroken. Visual inspections indicated that the gel fractured at an angle of almost 45° from its parallel surface at the compression velocities above vC. On the other hand, several vertical breaks of 3-5mm around a cylindrical surface were observed in the velocity range from vF to vunbroken. Two types of fracture simultaneously occurred in the velocity range from vC to vF. Below vunbroken a gel became a sheet, in which most water flowed out of the gel without changing the radius of cylinder. The characteristic strain rate ga that estimated from vunbroken was interpreted in terms of the collective diffusion of the polymer network.

Original languageEnglish
Pages (from-to)247-252
Number of pages6
JournalFood Hydrocolloids
Volume15
Issue number3
DOIs
Publication statusPublished - May 2001

All Science Journal Classification (ASJC) codes

  • Food Science
  • Chemistry(all)
  • Chemical Engineering(all)

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