Določevanje viskoznosti gelov z rotacijskim viskozimetrom

Cimermančič, Sara (author), Hribar Lee, Barbara (mentor)

Želatina se uporablja kot gostilo v živilskih, farmacevtskih in ostalih industrijah. Zaradi tega razloga je še toliko bolj pomembno, da se seznanimo, kako lahko s spreminjanjem viskoznosti vplivamo na njeno teksturo in želirno sposobnost. Viskoznost želatine je bila izmerjena s pomočjo rotacijskega viskozimetra ter določena z uporabo matematičnih modelov. Na viskoznost lahko vpliva več dejavnikov, kot so; različna koncentracija želatine, uporaba različnih topil v raztopini, uporaba različnih vrst želatine … Opazno pa je tudi spreminjanje viskoznosti glede na čas. Vsi ti dejavniki so nam v pomoč pri določanju viskoznosti želatine, ki zadošča našim potrebam.

• Language: Slovenian
• Keywords: želatina, viskoznost, kolagen, rotacijski viskozimeter
• Work type: Bachelor thesis/paper
• Typology: 2.11 - Undergraduate Thesis
• Organization: FKKT - Faculty of Chemistry and Chemical Technology
• Year: 2023
• PID: 20.500.12556/RUL-148406
• COBISS.SI-ID: 162824707
• Publication date in RUL: 22.08.2023

Secondary language

• Language: English
• Title: Determination of the viscosity of gels with a rotational viscometer

Abstract

Gelatin is used as a thickener in the food, pharmaceutical and other industries. Because of this reason, it is even more important to understand how we can influence its texture and gelling ability by modifying its viscosity. The viscosity of gelatin was measured using rotational viscometer and determined using mathematical models. Several factors can affect viscosity, such as different gelatin concentrations, the use of various solvents in the solutin, the use of different types of gelating and also noticeable changes in viscosity over time. All of these factors help us determine the viscosity of gelatin that meets our needs.

• Keywords: gelatin, viscosity, collagen, rotational viscometer