Studies on the Dried Agar Jelly

Part II. Examination of shortening of cooling time

Abstract

To examine the possibility to shorten the cooling time on the dried agar jelly manufacturing, changes of the physical properties such as gel strength (g/cmcm²), gel strain/gel strength (Y/G, cm⁸/g), Young modulus (dyne/cmcm²) and viscosity (poise) of agar jelly on cooling stage were measured.
On water cooling, changes of the gel strength and Y/G values of agar jelly were little after cooled for seven hours.
Cooling rate of agar jelly on water cooling and air cooling was measured. The time required until jelly cooled to 20°C by air was three times that of water, and the gel strength by air cooling was higher than that of water.
From those experimental results, it was considered that the cooling time of agar jelly on the present experimental condition can be shortened to seven hours.