Abstract
The effects of deep sea water (DSW) on the rheological properties of agar gel were compared to surface sea water (SSW), saline (SAL), desalted DSW (DDS) and Milli-Q water (MQW), to elucidate the DSW in items of food chemistry. The hardness and gel strength of agar-sugar-aqua media gels in different proportions were measured by means of a rheometer. The gels were 0, 20, 30 and 40% in their glucose, fructose or sucrose concentration. The data were statistically treated. Compared to SSW and SAL, the rheological values of DSW were significantly high. However, the type of sugar and its concentrations affected the hardness and gel strength of the gels. It was the gels of glucose (20%), fructose (20% and 30%) and sucrose (30%) that were significantly high in the hardness and gel strength. The pH and phosphorous concentration differences between DSW and other aqua media are sorted out as factors that affect the rheological properties.
