Optical and Viscoelastic Properties of Gelatin-Water During Gelation
The rheological and the optical rotation behaviour of aqueous gelatin solutions during the gelation process for different concentrations and at various gelation temperatures have been studied simultaneously. The change of viscoelastic properties during gel formation was investigated by dynamic measurements in a new oscillating viscometer of a coaxialcylinder-type in the frequency range from 10 mHz to 3 Hz. The kinetic analysis of rheological and optical properties leads to the result, that no stationary values are reached for long gelation times. The formation of network junctions and ordered helical chain structures during gelation takes place with different reaction rates before and after a critical time for network structurization.
KeywordsGelation Process Network Formation Gelation Time Gelation Temperature Complex Shear Modulus
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