Effect of long-term frozen storage on the rheological properties of pressurized glucomannan gels
Several weakly deacetylated glucomannan gels (pH = 9.1), at a concentration of 5 g/100 mL, were subjected to high hydrostatic pressure (HHP) at 0, 100, 200, 400 and 600 MPa. They were frozen and stored at −20 °C for two years to study the influence of long-term frozen storage on the rheological properties of pressurized samples (FP100, FP200, FP400, FP600) compared with a frozen unpressurized control (FP0) and an unfrozen unpressurized control (P0). In unpressurized gels, frozen storage reduced stress (σ) and strain (γ) amplitudes while forming a more solid-like network (FP0 vs P0). Gel FP0 maintained the rubber-like response from temperature (T) > 70 °C as in P0. HHP reduced loss of conformational stability and enhanced cohesiveness in FP100−FP600 vs FP0. Particularly, 400 MPa improved the degree of connectivity in the glucomannan (GM) network producing a better thermoset response at T > 70 °C (FP400).
| Main Authors: | , , , |
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| Other Authors: | |
| Format: | artículo biblioteca |
| Published: |
Elsevier
2017
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| Subjects: | Frozen storage, Weakly deacetylation, High hydrostatic pressure, Glucomannan, |
| Online Access: | http://hdl.handle.net/10261/171255 http://dx.doi.org/10.13039/501100003329 http://dx.doi.org/10.13039/501100010801 |
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