Abstract
Left in a dry. atmosphere for a while, gels become glasslike dehydrated substances. We investigated the dehydration process of some gels by adopting simultaneous time-resolved measuring method of weight and other properties. The feature during the dehydration process was different depending on the properties of the network and solvent in gel. Besides, in the DTA measurements of the dehydrated egg white gel, we observed an endothermic peak of which the intensity and peak position increased with elevating heating rate, similar to the glass transition in the non-crystalline polymers.
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