Exposure to Air Accelerates the Gelation of Gelatin: Steady and Dynamic Shear Rheological Characterization to See the Effect of Air on the Strength of Gelatin Gel

Basit Öğe Kaydı
dc.contributor.authorKaraman, Safa
dc.contributor.authorCengiz, Ebubekir
dc.contributor.authorKayacıer, Ahmed
dc.contributor.authorDogan, Mahmut
dc.date.accessioned2021-03-20T20:14:37Z
dc.date.available2021-03-20T20:14:37Z
dc.date.issued2016
dc.departmentBTÜ, Mühendislik ve Doğa Bilimleri Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.descriptionKaraman, Safa/0000-0002-1865-661X; DOGAN, Mahmut/0000-0003-1639-4641en_US
dc.description.abstractIn the current study, the effect of air exposure to the gelatin solution on improvement of gel structure was investigated in terms of the steady and dynamic shear rheological properties. Prepared gelation solution (5% w/v) was covered to prevent air incorporation and it was subjected to 5 h gelatin and rheological analyses were carried out for the comparison of non-covered ones. It was observed that the preventing of air into the gelatin solution affected the rheological parameters. Apparent viscosity and complex viscosity values of samples increased during gelation and these values were measured to be tremendously high (1.894 and 8.346 Pa s, respectively) in non-covered gelatin solution while they were 0.474 and 1.611 Pa s in covered samples after 5 h gelation, respectively. Similarly, storage modulus (G) of samples increased with the increase in gelation time and it was recorded to be 52.203 Pa in gelatin solution exposed to air while it was 9.848 Pa in gelatin solution covered to prevent air incorporation. These results showed importance of air in gelatin solution to the food industry using gelatin in food formulation for the structure of processed foods.en_US
dc.identifier.doi10.1080/10942912.2015.1012726en_US
dc.identifier.endpage730en_US
dc.identifier.issn1094-2912
dc.identifier.issn1532-2386
dc.identifier.issue4en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage721en_US
dc.identifier.urihttp://doi.org/10.1080/10942912.2015.1012726
dc.identifier.urihttps://hdl.handle.net/20.500.12885/1080
dc.identifier.volume19en_US
dc.identifier.wosWOS:000366392900001en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorKayacıer, Ahmed
dc.language.isoenen_US
dc.publisherTaylor & Francis Incen_US
dc.relation.ispartofInternational Journal Of Food Propertiesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectGelatinen_US
dc.subjectGelationen_US
dc.subjectAiren_US
dc.subjectRheologyen_US
dc.subjectGel strengthen_US
dc.titleExposure to Air Accelerates the Gelation of Gelatin: Steady and Dynamic Shear Rheological Characterization to See the Effect of Air on the Strength of Gelatin Gelen_US
dc.typeArticleen_US

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