Drying Model for Calcium Alginate Beads.

01/2010; DOI: 10.1021/ie901451m
Source: OAI

ABSTRACT The dehydration of calcium alginate beads is observed to have a simple power-law time dependence. The ratio of the water content, M(t), to the initial water content, M0, can be expressed as M(1)/Mo=(1 - t/t) 3/2. The parameter tc is insensitive to the guluronic content of the alginate or the degree of cross-linking. Using this simple model, tc can be estimated from the properties of water vapor, the initial water content, and the relative humidity, in addition to an empirically derived correction factor, K, which has been found to be 2.8 ± 0.3.

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    ABSTRACT: Electrostatic extrusion was applied to the encapsulation of 3-ethoxy-4-hydroxybenzaldehyde (ethyl vanillin) in calcium alginate and calcium alginate/poly(vinyl alcohol) beads. The calcium alginate/poly(vinyl alcohol) hydrogel spheres were formed after contact with the cross-linker solution of calcium chloride, followed by the freeze-thaw method for poly(vinyl alcohol) gel formation. The entrapment of aroma in beads was investigated by FTIR and thermal analysis (thermogravimetry/differential thermal gravimetry; TGA/DTG). The mass loss in the temperature range of 150–300°C is related to degradation of the matrix and the release of ethyl vanillin. According to the DTG curve, the release of ethyl vanillin occurs at about 260°C. TGA measurements of the stored samples confirmed that formulations were stable for a period of one month. FTIR analysis provides no evidence for chemical interactions between flavour and alginate that would alter the nature of the functional groups in the flavour compound.
    Chemical Papers 02/2013; 67(2):221-228. · 0.88 Impact Factor

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