Formation of Calcium Alginate Gel Capsules : Influence of Sodium Alginate and CaCl_2 Concentration on Gelation Kinetics

スポンサーリンク

概要

• 論文の詳細を見る

• The formation kinetics of calcium alginate gel capsules is studied. An increase in the concentration of alginate gives rise to a reduction in membrane thickness, while an increase in the concentration of calcium chloride leads to the formation of a thicker film. Experimental data are adjusted to the binomial diffusion equation.

• 公益社団法人日本生物工学会の論文
• 1999-12-25

著者

• Macias Manuel

  Biological And Enzymatic Reactors Research Group Department Of Chemical Engineering Food Technology

• CANTERO DOMINGO

  Biological and Enzymatic Reactors Research Group, Department of Chemical Engineering, Food Technolog

• BLANDINO ANA

  Biological and Enzymatic Reactors Research Group, Department of Chemical Engineering, Food Technolog

• Cantero Domingo

  Biological And Enzymatic Reactors Research Group Department Of Chemical Engineering Food Technology

• Blandino Ana

  Biological And Enzymatic Reactors Research Group Department Of Chemical Engineering Food Technology

関連論文

• Modelling of Ferrous Sulphate Oxidation by Thiobacillus ferrooxidans in Discontinuous Culture : Influence of Temperature, pH and Agitation Rate
• Formation of Calcium Alginate Gel Capsules : Influence of Sodium Alginate and CaCl_2 Concentration on Gelation Kinetics

スポンサーリンク