An empirical model for describing weight changes in swelling and shrinking gels

被引：21

作者：

Nussinovitch, A. ^{[1
]}

Peleg, M. ^{[1
]}

机构：

[1] Univ Massachusetts, Dept Food Engn, Amherst, MA 01003 USA

来源：

FOOD HYDROCOLLOIDS | 1990年 / 4卷 / 01期

关键词：

D O I：

10.1016/S0268-005X(09)80329-9

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The weight gain/loss patterns of agar and carrageenan gels immersed in aqueous solutions of sucrose (0-30%) or acetone (10-100%) were described in terms of a two-parameter non-exponential model that was previously proposed for other physical accumulation or decay phenomena. The model has a good fit to experimental data and enabled the prediction of the equilibrium weight ratio with an error of 5% or less.

引用

页码：69 / 76

页数：8

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