In Situ Measurement Methods for the CO2-Induced Gelation of Biopolymer Systems

Medientyp: E-Artikel

Titel: In Situ Measurement Methods for the CO2-Induced Gelation of Biopolymer Systems

Beteiligte: Preibisch, Imke [Verfasser:in]; Ränger, Lena-Marie [Verfasser:in]; Gurikov, Pavel [Verfasser:in]; Smirnova, Irina [Verfasser:in]

Körperschaft: Technische Universität Hamburg ; Technische Universität Hamburg, Institute of Thermal Separation Processes ; Technische Universität Hamburg, Arbeitsgruppe Entwicklung und Modellierung Neuartiger Nanoporöser Materialien

Erschienen: 9 September 2020

Sprache: Englisch

DOI: 10.15480/882.2938; 10.3390/gels6030028

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Entstehung:

Anmerkungen: Sonstige Körperschaft: Technische Universität Hamburg
Sonstige Körperschaft: Institut für Thermische Verfahrenstechnik
Sonstige Körperschaft: Institut für Entwicklung und Modellierung neuartiger nanoporöser Materialien

Beschreibung: This work presents two novel methods to investigate in situ the carbon dioxide (CO2)-induced gelation of biopolymer-based solutions. The CO2-induced gelation is performed in a viewing cell at room temperature under CO2 pressure (20 to 60 bar), whereby calcium precursors are used as cross-linkers. The novel methods allow the in situ optical observation and evaluation of the gelation process via the change in turbidity due to dissolution of dispersed calcium carbonate (CaCO3) particles and in situ pH measurements. The combination of both methods enables the determination of the gelation direction, gelation rate, and the pH value in spatial and temporal resolution. The optical gelation front and pH front both propagate equally from top to bottom through the sample solutions, indicating a direct link between a decrease in the pH value and the dissolution of the CaCO3 particles. Close-to-vertical movement of both gelation front and pH front suggests almost one dimensional diffusion of CO2 from the contact surface (gel–CO2) to the bottom of the sample. The gelation rate increases with the increase in CO2 pressure. However, the increase in solution viscosity and the formation of a gel layer result in a strong decrease in the gelation rate due to a hindrance of CO2 diffusion. Released carbonate ions from CaCO3 dissolution directly influence the reaction equilibrium between CO2 and water and therefore the change in pH value of the solution. Increasing the CaCO3 concentrations up to the solubility results in lower gelation rates.

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Rechte-/Nutzungshinweise: Namensnennung (CC BY)

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