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Artículo

Deformation and fracture behavior of physical gelatin gel systems

Czerner, MarinaIcon ; Fasce, Laura AlejandraIcon ; Martucci, Josefa FabianaIcon ; Ruseckaite, Roxana AlejandraIcon ; Frontini, Patricia MariaIcon
Fecha de publicación: 07/04/2016
Editorial: Elsevier
Revista: Food Hydrocolloids
ISSN: 0268-005X
Idioma: Inglés
Tipo de recurso: Artículo publicado
Clasificación temática:
Alimentos y Bebidas

Resumen

Food scientists usually used biopolymer physical gels as model systems because they are structurally and mechanically similar to many gel-like food products. In this paper, eight gelatin gel systems with different stiffness were prepared by varying gelatin concentration (10-30 %w/w), collagen source (bovine/porcine) and solvent composition (0/40%w/w glycerol/buffer mixture). The swelling behavior was evaluated and the mechanical response was characterized through puncture tests, uniaxial compression experiments and wire cutting fracture tests. From these tests, apparent gel strength, first order Ogden constitutive parameters (shear modulus, mu, and strain hardening capability, alpha) and fracture toughness (Gc) were determined. Samples that display apparent gel strength and swelling behavior consistent with a more physically cross-linked structure exhibit larger mu and Gc and lower alpha values. It is shown that alpha and Gc are related with mu independently of gelatin concentration, collagen source and glycerol presence. Alpha decreases exponentially with increasing mu whereas Gc increases linearly with mu. The found experimental trends suggest that in the quasi-static range the overall mechanical behavior of gelatin gel systems is mainly controlled by the initial shear modulus, which is a direct measure of gel stiffness.
Palabras clave: Gelatin Gels , Shear Modulus , Strain Hardening , Fracture Toughness , Constitutive Modeling , Apparent Gel Strength
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info:eu-repo/semantics/openAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)
Identificadores
URI: http://hdl.handle.net/11336/33383
URL: http://www.sciencedirect.com/science/article/pii/S0268005X16301436
DOI: http://dx.doi.org/10.1016/j.foodhyd.2016.04.007
Colecciones
Articulos(CCT - MAR DEL PLATA)
Articulos de CTRO.CIENTIFICO TECNOL.CONICET - MAR DEL PLATA
Articulos(INTEMA)
Articulos de INST.DE INV.EN CIENCIA Y TECNOL.MATERIALES (I)
Citación
Czerner, Marina; Frontini, Patricia Maria; Martucci, Josefa Fabiana; Ruseckaite, Roxana Alejandra; Fasce, Laura Alejandra; Deformation and fracture behavior of physical gelatin gel systems; Elsevier; Food Hydrocolloids; 60; 7-4-2016; 299-307
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