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Creep study of high-esterified pectin gels

2. The creep of glycerol-containing gels

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Abstract

A creep study has been made of 2% pectin gels in the 1∶1 water-glycerol mixture in the temperature interval 284.7 to 321.7 °K, and also of water-glycerol pectin gels concentrated to 2–5% at 290.7 °K. Water-glycerol pectin gels by their thermorheological properties are close to water-sucrose gels studied earlier. It is shown that the rate of the relaxation processes is independent of the concentration. The standard break-down enthalpy of the 2% gel cross-links in the temperature interval where rheological properties are measured, is 17–39 kJ · mole−1.

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Author notes

  1. I. G. Plashchina

    Present address: A. N. Nesmeyanov Institute of Organoelement Compounds, U.S.S.R. Academy of Sciences, Moscow, USSR

Authors and Affiliations

  1. A. N. Nesmeyanov Institute of Organoelement Compounds, U.S.S.R. Academy of Sciences, Moscow, USSR

    A. M. Gotlieb, E. E. Braudo & V. B. Tolstoguzov

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  1. I. G. Plashchina
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  2. A. M. Gotlieb
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  3. E. E. Braudo
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  4. V. B. Tolstoguzov
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Plashchina, I.G., Gotlieb, A.M., Braudo, E.E. et al. Creep study of high-esterified pectin gels. Colloid & Polymer Sci 261, 672–676 (1983). https://doi.org/10.1007/BF01415039

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  • DOI: https://doi.org/10.1007/BF01415039

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