Summary
A binary-phase finite element method (FEM) model was developed to determine the viscoelastic properties of frozen-thawed agar/agar-gelatin gels by treating the tissues as quadrilateral macro columns. The columns of the FEM geometric model consist of the shell grain boundary and a matrix. The mechanical properties of the shell were assumed to remain constant during freezing and thawing, while those of matrix portion were influenced by thermal and morphological changes. Stress-relaxation tests were carried out for three types of frozen-thawed agar gels with varying gelatin concentrations. The stress-relaxation behavior of the gels was simulated with two sets of viscoelastic parameters, one determined by nonlinear regression (NR) analysis and the other by FEM optimization, and the results compared with reference to experimental data. The prediction errors fell within 12.5% for NR analysis and 3.1% for FEM optimization, confirming the validity of the binary-phase FEM model developed in this research.
Available documents
Format PDF
Pages: 2349-2357
Available
Public price
20 €
Member price*
Free
* Best rate depending on membership category (see the detailed benefits of individual and corporate memberships).
Details
- Original title: Viscoelastic properties of frozen-thawed agar/agar-gelatin gels based on binary-phase virtual structure.
- Record ID : 30006005
- Languages: English
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 35 - n. 8
- Publication date: 2012/12
Links
See other articles in this issue (26)
See the source
Indexing
-
Themes:
Freezing of foodstuffs;
Other foodstuffs - Keywords: Viscosity; Thawing; Gelatin; Agar; Optimization; Modelling; Freezing-thawing; Freezing
-
Gel products properties influenced by freezing ...
- Author(s) : KOZLOWICZ K., KLUZA F.
- Date : 2012/09
- Languages : English
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 35 - n. 6
- Formats : PDF
View record
-
Simulation of the thawing of a gelatin gel cyli...
- Author(s) : MONTEAU J. Y., LAURENCEAU J.
- Date : 2000/06/26
- Languages : English
- Source: FOODSIM'2000. 1st International Conference on Simulation in Food and Bio industries.
View record
-
Effects of pressure-shift freezing and conventi...
- Author(s) : KALICHEVSKY-DONG M., ABLETT S., LILLFORD P. J., et al.
- Date : 2000
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 35 - n. 2
View record
-
High pressure-assisted and high pressure-induce...
- Author(s) : OTERO L., SANZ P. D.
- Date : 2003/10
- Languages : English
- Source: Ital. J. Food Sci. - vol. 68 - n. 8
View record
-
Effect of infused CO2 in a model solid food on ...
- Author(s) : XU B., AZAM R. S. M., WANG B., et al.
- Date : 2019/12
- Languages : English
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 108
- Formats : PDF
View record