The effect of shear and thermal gradients on the solidification of an edible oil organogel

dc.contributor.advisorMarangoni, Alejandro G.
dc.contributor.authorCo, Edmund Daniel
dc.date.accessioned2020-08-24T15:51:19Z
dc.date.available2020-08-24T15:51:19Z
dc.date.copyright2011
dc.degree.departmentDepartment of Food Scienceen_US
dc.degree.grantorUniversity of Guelphen_US
dc.degree.nameMaster of Scienceen_US
dc.description.abstractThis thesis is an investigation of the use of shear (during crystallization) and cooling regimes to modify the microstructural characteristics and macroscopic properties of edible oil organogels. This study has shown that varying the cooling rate resulted in different microstructures. In addition, the application of an oscillatory shear resulted in the formation of novel microstructures. The mechanical properties and oil-binding capacity of gels developed under these treatments were examined to ascertain the effect of the microstructural changes on the material properties. A high cooling rate resulted in a material with a lower storage modulus and yield stress compared to a material cooled at a low cooling rate. The application of a controlled-strain oscillatory shear past the gelation point resulted in a material more akin to a liquid dispersion than a gel. The resulting material had relatively low elasticity and poor oil-binding capacity. Changes to the shearing regime were explored in order to prevent the formation of this liquid dispersion. Applying a controlled oscillatory stress, reducing the oscillatory strain and turning off shear prior to gelation all resulted in a gel with properties comparable to a quiescently cooled gel although there were some differences in mechanical properties (such as the yield stress) which indicated that the application of an oscillatory shear can be used to affect the macroscopic properties.en_US
dc.identifier.urihttps://hdl.handle.net/10214/20385
dc.language.isoen
dc.publisherUniversity of Guelphen_US
dc.rights.licenseAll items in the Atrium are protected by copyright with all rights reserved unless otherwise indicated.
dc.subjectshear regimeen_US
dc.subjectcooling regimeen_US
dc.subjectoscilatory shearen_US
dc.subjectcrystallizationen_US
dc.subjectcooling rateen_US
dc.subjectmicrostructural characteristicsen_US
dc.subjectmacroscopic propertiesen_US
dc.subjectedible oilen_US
dc.subjectorganogelsen_US
dc.titleThe effect of shear and thermal gradients on the solidification of an edible oil organogelen_US
dc.typeThesisen_US

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