The study of pectin-alginate gel particles formation

Abstract

The aim of this work was to conduct shape and size analysis on pectin-alginate gel particles produced through extrusion–dripping method. The relationship between the process variables on the shape and size of the pectin-alginate drops was performed by using an image analyser Sigma Scan Pro 5 and computed by using Microsoft Excel. The results show that aspect ratio was required to be in range 1.0-1.1 to form spherical beads. The shape transition of pectin-alginate gel particles could be varying along the collecting distance and it was affected by the combined influence of the solution properties, the collecting distance and the drop size. Mathematical equations and a master shape diagram were developed to reveal a clear operating region and the overall process limits within which spherical pectin-alginate beads could be formed. In terms of size, the overall size correction factor (K) are accounted for the liquid loss factor (KLF) and the shrinkage factor (KSF). The size prediction model correlated with the experimental data. The approach and the outcome could be used as a model to develop prediction tools for similar bead production systems.