EFFECTS OF ALGINATE COMPOSITION AND GELLING CONDITIONS ON DIFFUSIONAL AND MECHANICAL PROPERTIES OF CALCIUM-ALGINATE GEL BEADS
スポンサーリンク
概要
- 論文の詳細を見る
Dependencies of effective diffusivity of glucose in Ca-alginate gel beads and mechanical compression strength of the gel on alginate composition, viscosity, concentration, temperature and pH of the alginate solution were systematically investigated. Diffusional and mechanical properties of Ca-alginate gel beads depended on alginate composition and the gelling conditions. The results were discussed in relation to get structure and conformation of alginate molecule. Differences in reported diffusivities of glucose could be explained by the differences in alginate composition and the gelling conditions such as alginate concentration, temperature and pH. Furthermore, selection guidelines for preparation of Ca-alginate gel having low diffusional obstruction and large compression strength were presented.
- 社団法人 化学工学会の論文
著者
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YAMAGIWA KAZUAKI
Department of Chemistry and Chemical Engineering, Niigata University
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Yamagiwa K
Niigata Univ. Niigata Jpn
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Yamagiwa Kazuaki
Department Of Chemical Engineering Faculty Of Engineering Niigata University
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OHKAWA Akira
Department of Chemistry and Chemical Engineering, Niigata University
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KOZAWA Taro
Department of Chemistry and Chemical Engineering, Niigata university
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Kozawa Taro
Graduate School Of Science And Technology Department Of Chemistry And Chemical Engineering Niigata U
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Ohkawa A
Niigata Univ. Niigata Jpn
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Ohkawa Akira
Department Of Chemistry And Chemical Engineering Niigata University
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Ohkawa Akira
Department Of Chemical Engineering Faculty Of Engineering Niigata University
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Ohkawa A
Department Of Chemistry And Chemical Engineering Niigata University
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Ohkawa Akira
Department Of Chemistry And Chemical Engineering Faculty Of Engineering Niigata University
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Yamagiwa K
Department Of Chemistry And Chemical Engineering Niigata University
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Yamagiwa Kazuaki
Graduate School Of Science And Technology Department Of Chemistry And Chemical Engineering Niigata U
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