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dc.contributor.authorJinnoros, J.
dc.contributor.authorInnawong, B.
dc.contributor.authorUdomkun, P.
dc.contributor.authorParakulsuksatid, P.
dc.contributor.authorSilva, J.L.
dc.date.accessioned2021-07-12T07:52:19Z
dc.date.available2021-07-12T07:52:19Z
dc.date.issued2021-07-01
dc.identifier.citationJinnoros, J., Innawong, B., Udomkun, P., Parakulsuksatid, P. & Silva, J.L. (2021). The feasibility of using pulsed-vacuum in stimulating calcium-alginate hydrogel balls. Foods, 10(7): 1521.
dc.identifier.issn2304-8158
dc.identifier.urihttps://hdl.handle.net/20.500.12478/7170
dc.description.abstractThe effect of the pulsed-vacuum stimulation (PVS) on the external gelation process of calcium-alginate (Ca-Alg) hydrogel balls was studied. The process was conducted at four different working pressures (8, 35, 61, and 101 kPa) for three pulsed-vacuum cycles (one cycle consisted of three repetitions of 10 min of depressurization and 10 min of vacuum liberation). The diffusion coefficients (D) of calcium cations (Ca2+) gradually reduced over time and were significantly pronounced (p < 0.05) at the first three hours of the external gelation process. The rate of weight reduction (WR) and rate of volume shrinkage (Sv) varied directly according to the D value of Ca2+. A significant linear relationship between WR and Sv was observed for all working pressures (R2 > 0.91). An application of a pulsed vacuum at 8 kPa led to the highest weight reduction and shrinkage of Ca-Alg hydrogel samples compared to other working pressures, while 61 kPa seemed to be the best condition. Although all textural characteristics (hardness, breaking deformation, Young’s modulus, and rupture strength) did not directly variate by the level of working pressures, they were likely correlated with the levels of WR and Sv. Scanning electron micrographs (SEM) supported that the working pressure affected the characteristics of Ca-Alg hydrogel structure. Samples stimulated at a working pressure of 8 kPa showed higher deformation with heterogenous structure, large cavities, and looser layer when compared with those at 61 kPa. These results indicate the PVS is a promising technology that can be effectively applied in the external gelation process of Ca-Alg gel.
dc.description.sponsorshipSilpakorn University
dc.format.extent1-13
dc.language.isoen
dc.subjectCalcium
dc.subjectDiffusion
dc.subjectExternal
dc.subjectJellification
dc.subjectBehaviour
dc.subjectHydrodynamics
dc.subjectMode of action
dc.titleThe feasibility of using pulsed-vacuum in stimulating calcium-alginate hydrogel balls
dc.typeJournal Article
cg.contributor.crpAgriculture for Nutrition and Health
cg.contributor.affiliationSilpakorn University
cg.contributor.affiliationInternational Institute of Tropical Agriculture
cg.contributor.affiliationKasetsart University
cg.contributor.affiliationMississippi State University
cg.coverage.regionAsia
cg.coverage.regionSoutheast Asia
cg.coverage.countryThailand
cg.coverage.hubSouthern Africa Hub
cg.researchthemeNutrition and Human Health
cg.identifier.bibtexciteidJINNOROS:2021
cg.isijournalISI Journal
cg.authorship.typesCGIAR and developing country institute
cg.iitasubjectAflatoxin
cg.iitasubjectNutrition
cg.journalFoods
cg.notesOpen Access Journal
cg.accessibilitystatusOpen Access
cg.reviewstatusPeer Review
cg.usagerightslicenseCreative Commons Attribution 4.0 (CC BY 0.0)
cg.targetaudienceScientists
cg.identifier.doihttps://dx.doi.org/10.3390/foods10071521
cg.iitaauthor.identifierPatchimaporn Udomkun: 0000-0003-0115-1997
cg.futureupdate.requiredNo
cg.identifier.issue7: 1521
cg.identifier.volume10


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