Year-end Sale % OFF 
Abstract
Thermal stability, by means of air drying a furcellaran powder, and its impact on gel strength and cation mobility were studied. Halogen heating in the temperature range 90–115°C for 15 min resulted in loss on drying ( L D, %). These results can be described by polynom L D=−9.583+2.989τ−0.249τ 2+0.00729τ 3+0.1034 t ( R 2=0.9976), indicating a gradual decomposition of carbohydrates. Air-drying induced a decrease in gel strength and the partial removal of potassium, calcium and sodium ions from the matrix. Air drying above 115°C yielded a remarkable destruction of polysaccharides with a total collapse in gelling power.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
