Y. Kasai et F. Ono, A creep measurement of Konjac sols for evaluation of physical properties in the process of Konjac making, J JPN SOC F, 47(7), 2000, pp. 496-502
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI
A method for measuring creep of Konjac sols (Seiko and Arako-sols) was inve
stigated. Each sample for the measurement was 2 mm in thickness and 55 mm i
n diameter, which was supported by a non-adhesive tape. The tape was remove
d from the sample just after the beginning of the creep measurement. The de
formation at non-load was measured initially and then was subtracted from t
he deformation at load. The sample of 3.2% had non-deformation by the body
force, but that of 3.0 similar to 2.2% had 0.2 similar to 0.3% deformation
in diameter. The measured values for sols were compared with the apparent v
iscosity and the viscoelasticity of Konjac gels. For the samples of Seiko a
nd Arako, the viscoelasticity of their gels had a good correlation with the
results of the creep measurement of each sol. But for the samples of Arako
, the viscoelasticity of the gels had no correlation with the apparent visc
osity of the sols.