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Abstract
In order to study the relationship between the gelling characteristics and the physical properties of gelatin, five gelatin samples having different properties were prepared by ultrasonic wave irradiation of the original gelatin. The setting times of these modified gelatins were measured by means of the thermal sensor method. The empirical expression (1), which was previously obtained' from the setting time (t), the concentration of the gelatin solution (C) and the cooling temperature (T) was applied to study the gelling characteristics of gelatin.
t = a-(T/C) + b (1)
As a result of studying the relation between the coefficients a, b and the physical properties of the gelatins, it was found that the coefficient a depended on the percentage of high molecular components in the gelatin. It was clear that the viscosity of the modified gelatins irradiated with the ultrasonic wave influenced their gelling characteristics.