Drying and rehydration of gellan gum gels

[摘要] This research shows, for the first time, the freeze dried low acyl (LA) gellan gum, high acyl (HA) and HA:LA mixture gel structures and their properties upon rehydration. The water interaction with the gel structure is affected by the presence of acyl groups along the HA gellan gum polymer chain. The rehydration rate was shown to be lower for HA gellan gum and was not dependent on the polymer concentration.In the second instance, the effect of the gel pH on the freeze- and oven-dried structure is studied as well as the water re-absorption extent and rate. In this part, two drying methods, freeze- and oven-drying, were performed.Finally, a comparison of the three drying processes (freeze-, oven- and supercritical-fluid drying) is reported, proposing the effect on the molecular structure by investigation of the disordered chain domains of the gel network.As supercritical-fluid drying requires a pre-treatment in alcohol, its effect on the gellan gum network was investigated. It is shown how alcohols change the gellan gum configuration, leading to a considerable variation in gel texture.A novel supercritical-fluid batch rig is also proposed, characterised by high process flexibility and reduced set-up and energetic costs, particularly suitable for small/laboratory-scale use.

[发布机构] University:University of Birmingham;Department:School of Chemical Engineering

[关键词] T Technology;TP Chemical technology