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Temperature effect on drying and swelling of kappa carrageenan gels: A steady state fluorescence study

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Date

2008

Author

Tarı İlgin, Özlem
Pekcan, Mehmet Önder

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Citation

Tarı İlgin, Ö. & Pekcan, M. Ö. (2008). Temperature effect on drying and swelling of kappa carrageenan gels: A steady state fluorescence study. Macromolecular Symposia, 265(1), 37-48. doi:10.1002/masy.200850505

Abstract

A novel technique based on in situ steady state fluorescence (SSF) measurements is introduced for studying drying and swelling Of kappa(-) carrageenan (kappa carrageenan) gels at various temperatures. kappa(-) carrageenan gels were completely dried and then swelled in water vapor. Pyranine was embedded in kappa(-) carrageenan and used as a fluorescence probe. Scattered light intensities, I-SC and fluorescence intensities, I were monitored during the drying and swelling Of kappa(-) carrageenan gels. it was observed that the fluorescence intensity decreased linearly as drying time was increased. A simple model consisting of Case II diffusion was used to quantify the drying processes of the kappa(-) carrageenan gels. This moving boundary model provided packing constant, kappa(o). During swelling, fluorescence intensity increased exponentially as time is increased. The increase in I, was modeled using Li-Tanaka equation from which swelling time constants, tau(c) and cooperative diffusion coefficients, D-c were determined. It was observed that swelling time constants, tau(c) decreased and diffusion coefficients, D-c increased as the swelling temperature was increased. Activation energies for drying and swelling were also obtained and found to be 53.9 and 47.2 kJ mol(-1), respectively.

Source

Macromolecular Symposia

Volume

265

URI

https://hdl.handle.net/11729/638
http://dx.doi.org/10.1002/masy.200850505

Collections

  • FEF - Bildiri Koleksiyonu | Fizik Bölümü / Department of Physics [9]
  • Scopus İndeksli Bildiri Koleksiyonu [409]
  • WoS İndeksli Bildiri Koleksiyonu [332]



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