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Fluid gel production and tribological behaviour of alginate and agar

Fernández Farrés, Isabel (2015)
Eng.D. thesis, University of Birmingham.

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Abstract

This thesis aims to develop a better understanding of both the formation and properties of fluid gels using the microstructural engineering approach. In general terms, the two main outcomes of this research are: (1) advancing the knowledge on the structuring processes for fluid gel design and (2) developing new models for the structure-function relationship for fluid gels.

There is currently a lack of understanding on the formation of thermo-stable fluid gels due to the absence of processing techniques for their production. In this thesis, two processing techniques were developed to produce thermo-stable fluid gels from alginates. The first technique is a continuous process comprising a pin stirrer device with a Ca2+-injection system.

The second production technique used a cup and vane rheometer combined with an internal gelation method. With this technique, the kinetics of fluid gel formation was studied as function of applied shear rate, calcium concentration and alginate molecular weight.

With regard to the structure-function relationship, the lubricating behaviour of agar fluid gels was explored using a new approach which consisted in decoupling the contributions of the continuous phase and the particulate gelled phase. The effect of added co-solutes on lubricating properties of agar fluid gels was also explored.

Type of Work:Eng.D. thesis.
Supervisor(s):Norton, Ian
School/Faculty:Colleges (2008 onwards) > College of Engineering & Physical Sciences
Department:School of Chemical Engineering
Additional Information:

Publications resulting from research:

Fernández Farrés, I., Douaire, M., & Norton, I. T. (2013). Rheology and tribological properties of Ca-alginate fluid gels produced by diffusion-controlled method. Food Hydrocolloids, 32(1), 115-122. http://dx.doi.org/10.1016/j.foodhyd.2012.12.009

Fernández Farrés, I., & Norton, I. T. (2014). Formation kinetics and rheology of alginate fluid gels produced by in-situ calcium release. Food Hydrocolloids, 40, 76-84. http://dx.doi.org/10.1016/j.foodhyd.2014.02.005

Fernández Farrés, I., Moakes, R. J. A., & Norton, I. T. (2014). Designing biopolymer fluid gels: A microstructural approach. Food Hydrocolloids, 42, 362-372. http://dx.doi.org/10.1016/j.foodhyd.2014.03.014

Fernández Farrés, I., & Norton, I. T. (2015). The influence of co-solutes on tribology of agar fluid gels. Food Hydrocolloids, 45, 186-195. http://dx.doi.org/10.1016/j.foodhyd.2014.11.014

Subjects:TP Chemical technology
Institution:University of Birmingham
ID Code:6169
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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