Preparation of a micro-porous alginate gel using a microfluidic bubbling device

Journal article

Demand for low-energy food products has greatly increased in recent years due to the growing concerns over obesity related health problems. The aim of the work described in this short communication was to use a microfluidic T-junction device to prepare microporous calcium alginate gels by incorporating monodisperse air bubbles (177 μm in diameter) which would both increase the volume to energy content ratio of the product and improve sample homogeneity. Homogeneous, 5mm-thick gel samples were successfully obtained and found to have a density of 365 kg3. The high gas content was confirmed by ultrasound reflectivity measurements. The mean pore diameter, determined by optical and SEM measurements, was 131μm with a standard deviation of 57μm. Copyright © 2010 The Berkeley Electronic Press.

Authors: Martynov, S; Wang, X; Stride, E; Edirisinghe, M

• Journal: International Journal of Food Engineering
• Volume: 6
• Issue: 3
• Publication date: 2010-01-01
• DOI: 10.2202/1556-3758.1774
• EISSN: 1556-3758
• ISSN: 1556-3758
• Language: English
• Keywords: Aerated food product; Calcium alginate; Micro-porous gel; Bubbling; Microfluidics