title: Production, properties, and applications of hydrocolloid cellular solids.
abstract: Many common synthetic and edible materials are, in fact, cellular solids. When classifying the structure of cellular solids, a few variables, such as open vs. closed cells, flexible vs. brittle cell walls, cell-size distribution, cell-wall thickness, cell shape, the uniformity of the structure of the cellular solid and the different scales of length are taken into account. Compressive stress-strain relationships of most cellular solids can be easily identified according to their characteristic sigmoid shape, reflecting three deformation mechanisms: (i) elastic distortion under small strains, (ii) collapse and/or fracture of the cell walls, and (iii) densification. Various techniques are used to produce hydrocolloid (gum) cellular solids. The products of these include (i) sponges, obtained when the drying gel contains the occasionally produced gas bubbles; (ii) sponges produced by the immobilization of microorganisms; (iii) solid foams produced by drying foamed solutions or gels containing oils, and (iv) hydrocolloid sponges produced by enzymatic reactions. The porosity of the manufactured cellular solid is subject to change and depends on its composition and the processing technique. The porosity is controlled by a range of methods and the resulting surface structures can be investigated by microscopy and analyzed using fractal methods. Models used to describe stress-strain behaviors of hydrocolloid cellular solids as well as multilayered products and composites are discussed in detail in this manuscript. Hydrocolloid cellular solids have numerous purposes, simple and complex, ranging from dried texturized fruits to carriers of vitamins and other essential micronutrients. They can also be used to control the acoustic response of specific dry food products, and have a great potential for future use in countless different fields, from novel foods and packaging to medicine and medical care, daily commodities, farming and agriculture, and the environmental, chemical, and even electronic industries.
authors.affiliation: The Hebrew University of Jerusalem, Institute of Biochemistry, Food Science and Human Nutrition, Faculty of Agricultural, Food and Environmental Quality Sciences, Israel. nussi@agri.huji.ac.il
authors.forename: Amos
authors.initials: A
authors.lastname: Nussinovitch
mesh_terms: D000162:Acoustics; D055598:Chemical Phenomena; D002627:Chemistry, Physical; D003102:Colloids / Q000138:chemical synthesis / Q000737:chemistry*; D004337:Drug Carriers; D004655:Emulsions; D005285:Fermentation; D005502:Food; D019649:Food Industry; D005519:Food Preservation; D005638:Fruit; D019563:Mechanics; D015503:Surgical Sponges; D014815:Vitamins; D015003:Yeasts; D000516:alpha-Amylases
chemical_list: D003102:Colloids; D004337:Drug Carriers; D004655:Emulsions; D014815:Vitamins; D000516:alpha-Amylases