書誌事項
- タイトル別名
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- Dewatering of Agar-agar Gels Containing Sucrose by Mechanical Compression.
- ショ トウ オ フクム カンテン ゲル ノ テイアツ アッサク ダッスイ
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説明
The dewatering process of agar-agar gels comntaining sucrose was experimentally investigated by using a compression-permeability cell. The gels used in the present study were agar-agar bulk gels prepared from agar-agar sols by adding powdered sucrose. The bound water in the gel matrix was quantitatively evaluated by measuring the electrical conductivity of the agar-agar gels containing sucrose. The maximum bound water contents was obtained at the sucrose concentration of cs=20 wt. %, where the bound water content corresponded to 2.0-fold mass ratio of the dry gel solid. The dewatering process of agar-agar gels containing sucrose by mechanical compression could be reasonably analysed as a cake filtration period followed by a consolidation period. Both average specific filtration resistance αav, and modified consolidation coefficient Ce were well correlated with applied pressure p and viscosity of sucrose solution μ. It is essential to take into account the bound water content in the analysis of the expression process for agar-agar gels containing sucrose.
収録刊行物
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- 日本食品科学工学会誌
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日本食品科学工学会誌 49 (1), 12-18, 2002
公益社団法人 日本食品科学工学会
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詳細情報 詳細情報について
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- CRID
- 1390282681384625920
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- NII論文ID
- 10007672839
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- NII書誌ID
- AN10467499
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- ISSN
- 18816681
- 1341027X
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- NDL書誌ID
- 6044539
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- NDLサーチ
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可
