Original papers
Application of a Damped Oscillation Rheometer to Observe Sol-Gel Transition in a Food System
1995 年 1 巻 1 号 p. 5-8
詳細
1995 年 1 巻 1 号 p. 5-8
A damped oscillation rheometer was used to observe the gelation process of soy proteins. A small amount (∼1 cm3) of sample sol in a capped container was subjected to repeated rotational oscillations at a high temperature. The logarithmic damping factor (LDF) and the period of the oscillations were derived from the damped oscillation curve. Since the LDF value first increased and then decreased during the gelation, the increase in LDF was a good indication of the initiation of the sol-gel transition.
