Efecte de la temperatura i concentració en la reologia d’hidrocol·loides
memoria.pdf (5,760Mb) (Restricted access) Request copy
Què és aquest botó?
Aquest botó permet demanar una còpia d'un document restringit a l'autor. Es mostra quan:
- Disposem del correu electrònic de l'autor
- El document té una mida inferior a 20 Mb
- Es tracta d'un document d'accés restringit per decisió de l'autor o d'un document d'accés restringit per política de l'editorial
Document typeBachelor thesis
Rights accessRestricted access - author's decision
Hydrocolloids are a group of food additives, used in the food industry and in the gastronomic field. Its purpose is to impart viscosity in aqueous systems, form gels, stabilize emulsions and suspensions, among others. The main objective of this work was to evaluate the effect of concentration and temperature on the rheological properties of some hydrocolloids (agar, alginate and pectin) for use in 3D food printing. Work has been carried out with hydrocolloid concentrations between 0,5 and 2,5% and at temperatures of 25, 30 and 35 ºC. The results obtained indicate that the process of homogenization of the sample during the formation of the gel is crucial to obtain good gelification. It is confirmed that the viscosity and the elastic limit in agar gels, alginates and pectins is proportional to the hydrocolloid concentration used and inversely proportional to the temperature analyzed during the process. The thixotropic nature of the gels, responds positively to the increase in temperature and negatively when the concentration of polymers increase. It has been observed that agar at concentrations of 1,5 and 2% at 25 ºC would be a good thickener and texturizing agent due to its high viscosity and the ease of hydrogen bonding at temperatures between 25 and 35 ºC. Pectin gels, from 2% to 25 ºC, have a great structural recovery and a considerable viscosity for their possible use in the field of 3D food printing. If the concentrations decrease at 1 and 1,5% these gels presents thickening and gelling properties at temperatures of 25 ºC. Finally, the use of alginate at concentrations of 2 and 2,5% is a good option when it comes to giving elasticity to food products and slightly increasing its viscosity. This gel stands out due to its invulnerability with respect to its rheological properties when faceing changes in concentration and temperature.