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


Tari O., Pekcan O.

17th European Symposium on Polymer Spectroscopy (ESOPS 17), Seggauberg, Austria, 9 - 12 September 2007, vol.265, pp.37-48 identifier identifier

  • Publication Type: Conference Paper / Full Text
  • Volume: 265
  • Doi Number: 10.1002/masy.200850505
  • City: Seggauberg
  • Country: Austria
  • Page Numbers: pp.37-48

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.