Viscoelastic properties of dibenzylidene sorbitol (DBS) physical gels at high frequencies |
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| Authors: | Paulo S Santos Mohamad G Abiad Marcelo A Carignano Osvaldo H Campanella |
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| Institution: | (1) Department of Agricultural and Biological Engineering, Purdue University, 225 South University Street, West Lafayette, IN 47907, USA;(2) Department of Nutrition and Food Science, Faculty of Agricultural and Food Sciences, American University of Beirut, Beirut, Lebanon;(3) Department of Biomedical Engineering and Chemistry of Life Processes Institute, Northwestern University, 2145 Sheridan Rd., Evanston, IL 60208, USA; |
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| Abstract: | The rheological behavior of Dibenzylidene D-Sorbitol (DBS) gels formed in ethylene glycol, glycerol, mineral oil, ethanol,
and chlorobenzene was studied using oscillatory squeezing flow viscometry. The storage (G
′) and loss (G
″) moduli were measured as a function of gellant concentration (0.5–2 w/w) and type of solvent. As expected greater values of gel strength (G
′) were observed for gels containing higher concentrations of DBS. In addition, both storage and loss moduli of 2% systems
were mostly frequency independent over the studied range, whereas 0.5% gels did exhibit some degree of dependence. We also
found that the solvent plays an important role in the properties of the gels. Among the parameters that affect the viscoelastic
properties of DBS gels, the solvent polarity and its ability to form hydrogen bonding may have significant effects on the
gel rheology. |
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