Shaping gels and gels mixture to create helices

Autores
D'angelo, María Verónica; Pauchard, L.; Auradou, H.; Darbois Texier, B.
Año de publicación
2022
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
In cooking, food gels, such as agar-agar or alginate, are often prepared and presented in the form of spheres or spaghetti. While experimenting in our kitchen, we realized that it is quite difficult to make more advanced shapes. In this study, we sought to develop new methods to obtain more complex shapes. Our first challenge was to obtain helices. The best method we selected was to deposit the solutions before their gelation in a thread. The robustness of the method is tested by systematically changing the thread pitch, diameter, and depth. From the deformation under its own weight, we propose to deduce the mechanical characteristics of the helix. These values are compared to those obtained in the laboratory using indentation testing. Finally, we experimented with mixed gels obtained by combining agar-agar and alginate.
Fil: D'angelo, María Verónica. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ingeniería. Departamento de Física. Grupo de Medios Porosos; Argentina
Fil: Pauchard, L.. Centre National de la Recherche Scientifique; Francia
Fil: Auradou, H.. Centre National de la Recherche Scientifique; Francia
Fil: Darbois Texier, B.. Centre National de la Recherche Scientifique; Francia
Materia
ALGINATE HYDROGELS
HYDROGELS
ELASTIC MODULUS
SOFT MATTER
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/197819
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/197819
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repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Shaping gels and gels mixture to create helicesD'angelo, María VerónicaPauchard, L.Auradou, H.Darbois Texier, B.ALGINATE HYDROGELSHYDROGELSELASTIC MODULUSSOFT MATTERhttps://purl.org/becyt/ford/1.3https://purl.org/becyt/ford/1In cooking, food gels, such as agar-agar or alginate, are often prepared and presented in the form of spheres or spaghetti. While experimenting in our kitchen, we realized that it is quite difficult to make more advanced shapes. In this study, we sought to develop new methods to obtain more complex shapes. Our first challenge was to obtain helices. The best method we selected was to deposit the solutions before their gelation in a thread. The robustness of the method is tested by systematically changing the thread pitch, diameter, and depth. From the deformation under its own weight, we propose to deduce the mechanical characteristics of the helix. These values are compared to those obtained in the laboratory using indentation testing. Finally, we experimented with mixed gels obtained by combining agar-agar and alginate.Fil: D'angelo, María Verónica. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ingeniería. Departamento de Física. Grupo de Medios Porosos; ArgentinaFil: Pauchard, L.. Centre National de la Recherche Scientifique; FranciaFil: Auradou, H.. Centre National de la Recherche Scientifique; FranciaFil: Darbois Texier, B.. Centre National de la Recherche Scientifique; FranciaAmerican Institute of Physics2022-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/197819D'angelo, María Verónica; Pauchard, L.; Auradou, H.; Darbois Texier, B.; Shaping gels and gels mixture to create helices; American Institute of Physics; Physics of Fluids; 34; 7; 7-2022; 1-91070-6631CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1063/5.0089934info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:41:10Zoai:ri.conicet.gov.ar:11336/197819instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:41:10.785CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Shaping gels and gels mixture to create helices
title Shaping gels and gels mixture to create helices
spellingShingle Shaping gels and gels mixture to create helices
D'angelo, María Verónica
ALGINATE HYDROGELS
HYDROGELS
ELASTIC MODULUS
SOFT MATTER
title_short Shaping gels and gels mixture to create helices
title_full Shaping gels and gels mixture to create helices
title_fullStr Shaping gels and gels mixture to create helices
title_full_unstemmed Shaping gels and gels mixture to create helices
title_sort Shaping gels and gels mixture to create helices
dc.creator.none.fl_str_mv D'angelo, María Verónica
Pauchard, L.
Auradou, H.
Darbois Texier, B.
author D'angelo, María Verónica
author_facet D'angelo, María Verónica
Pauchard, L.
Auradou, H.
Darbois Texier, B.
author_role author
author2 Pauchard, L.
Auradou, H.
Darbois Texier, B.
author2_role author
author
author
dc.subject.none.fl_str_mv ALGINATE HYDROGELS
HYDROGELS
ELASTIC MODULUS
SOFT MATTER
topic ALGINATE HYDROGELS
HYDROGELS
ELASTIC MODULUS
SOFT MATTER
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.3
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv In cooking, food gels, such as agar-agar or alginate, are often prepared and presented in the form of spheres or spaghetti. While experimenting in our kitchen, we realized that it is quite difficult to make more advanced shapes. In this study, we sought to develop new methods to obtain more complex shapes. Our first challenge was to obtain helices. The best method we selected was to deposit the solutions before their gelation in a thread. The robustness of the method is tested by systematically changing the thread pitch, diameter, and depth. From the deformation under its own weight, we propose to deduce the mechanical characteristics of the helix. These values are compared to those obtained in the laboratory using indentation testing. Finally, we experimented with mixed gels obtained by combining agar-agar and alginate.
Fil: D'angelo, María Verónica. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ingeniería. Departamento de Física. Grupo de Medios Porosos; Argentina
Fil: Pauchard, L.. Centre National de la Recherche Scientifique; Francia
Fil: Auradou, H.. Centre National de la Recherche Scientifique; Francia
Fil: Darbois Texier, B.. Centre National de la Recherche Scientifique; Francia
description In cooking, food gels, such as agar-agar or alginate, are often prepared and presented in the form of spheres or spaghetti. While experimenting in our kitchen, we realized that it is quite difficult to make more advanced shapes. In this study, we sought to develop new methods to obtain more complex shapes. Our first challenge was to obtain helices. The best method we selected was to deposit the solutions before their gelation in a thread. The robustness of the method is tested by systematically changing the thread pitch, diameter, and depth. From the deformation under its own weight, we propose to deduce the mechanical characteristics of the helix. These values are compared to those obtained in the laboratory using indentation testing. Finally, we experimented with mixed gels obtained by combining agar-agar and alginate.
publishDate 2022
dc.date.none.fl_str_mv 2022-07
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/197819
D'angelo, María Verónica; Pauchard, L.; Auradou, H.; Darbois Texier, B.; Shaping gels and gels mixture to create helices; American Institute of Physics; Physics of Fluids; 34; 7; 7-2022; 1-9
1070-6631
CONICET Digital
CONICET
url http://hdl.handle.net/11336/197819
identifier_str_mv D'angelo, María Verónica; Pauchard, L.; Auradou, H.; Darbois Texier, B.; Shaping gels and gels mixture to create helices; American Institute of Physics; Physics of Fluids; 34; 7; 7-2022; 1-9
1070-6631
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1063/5.0089934
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv American Institute of Physics
publisher.none.fl_str_mv American Institute of Physics
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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