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Understanding fluid gels and hydrocolloid tribology

Garrec, David (2013)
Eng.D. thesis, University of Birmingham.

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This thesis seeks to expand the knowledge on fluid gels and hydrocolloid tribology from a microstructural perspective. This was based on recent research highlighting the significance of tribology for in-mouth fat-related textural analysis during oral processing and the use of hydrocolloids, including fluid gels, for the development of reduced fat liquid and semi-solid foods. This thesis considers the control of fluid gel microstructures and the influence of hydrocolloid microstructure on material properties and lubrication.

It is shown that the microstructure of a fluid between two-rubbing surfaces determines the tribological response which cannot necessarily be predicted from that fluid’s rheology. The microstructure of foods is therefore important in determining textural attributes, and tribology is an important field to study alongside rheology for the designed formulation of low-fat foods with acceptable mouth-feel.

Particles of kappa-carrageenan fluid gels are shown to form aggregated percolated networks at low volume fractions and to have rheological properties between that typical for linear-polymers and hard-spheres. This behaviour is suggested to result from the particles having ‘hairy’ structures, that is, disordered polymer chains, resultant from a disruption of the molecular ordering process caused by the applied shear during their formation.

Type of Work:Eng.D. thesis.
Supervisor(s):Norton, Ian and Cox, Philip William
School/Faculty:Colleges (2008 onwards) > College of Engineering & Physical Sciences
Department:Department of Chemical Engineering
Subjects:TP Chemical technology
Institution:University of Birmingham
ID Code:4295
This unpublished thesis/dissertation is copyright of the author and/or third parties. The intellectual property rights of the author or third parties in respect of this work are as defined by The Copyright Designs and Patents Act 1988 or as modified by any successor legislation. Any use made of information contained in this thesis/dissertation must be in accordance with that legislation and must be properly acknowledged. Further distribution or reproduction in any format is prohibited without the permission of the copyright holder.
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