Effect of Aging Temperature of Sol on the Mechanical Properties of Konjac Gel Prepared from Crude Powder "Arako".

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  • 荒粉こんにゃくの力学的性質に及ぼす「のり」放置温度の影響
  • アラコ コンニャク ノ リキガクテキ セイシツ ニ オヨボス ノリ ホウチ オンド ノ エイキョウ

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The effects of aging temperature of Konjac sol in the process of making Konjac were studied at 35, 60, and 90°C by rupture testing and creep measurement of manufactured Konjac with a Rheometer. The mechanical properties (viscoelasticity, rupture stress, rupture energy, initial elasticity) of Konjac were decreased with an increase in aging temperature when the sample was prepared using"Arako" (dried slices of Konjac-root), especially remarkable in aging at 90°C. However, the viscoelasticity, rupture stress, rupture energy and initial elasticity of Konjac prepared from "Seiko" (isolated powder) were not affected by the aging temperature. Ther Rupture stress, rupture energy and initial elasticity of Konjac prepared from the powder with a smaller particle size (83-100mesh) were decreased evidently by aging at 90°C. By using the smallest particle size (200-330mesh) of powder, it was impossible to make Konjac gels. The viscoelasticity and rupture stress of Konjac made from the mixture of large (42-83mesh) and small (200-330 mesh) particle size powder (1:0.3) were decreased at 90°C. This suggested that the decrease in the viscoelasticity and rupture stress of the gel was induced by the smaller particle size of powder. <BR>The Konjac sols of 200-330mesh was not glutinous and low viscosity, contrary to these of 42-83 mesh. This powder (200-330 mesh) was considered as "Tobiko" contained 30-40% in the crude "Arako" powder.

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