アガロースゲルの透水性とその力学的性質

機関リポジトリ Web Site

書誌事項

タイトル別名
  • アガロース ゲル ノ トウスイセイ ト ソノ リキガクテキ セイシツ
  • Permeability and Rheological Properties in Agarose-Gel

この論文をさがす

抄録

type:論文

type:Article

To investigate the water mobility mechanism of agarose gel, a consolidmeter was to prepare the foods. Dehydration time was shorter and also the value of void ratio was higher as the concentration of agarose increased. However, permiability was almost constant and dehydration ratio was lower. These result indicated that the holding capacity of water increased with the increase in concentration of agarose. The absorption ratio of water to the gel after dehydration was higher as the concentration of agarose increased. The reason was that the total capillary attraction caused by the dense network structure of gel increased. The rupture stress of gel when maxium loading weight was applied showed a higher value. The rupture stress of the gel after water absorption was lower than that of maxium loading weight.

identifier:7

identifier:KJ00000702946

収録刊行物

詳細情報 詳細情報について

問題の指摘

ページトップへ