Gelling was conducted at temperatures having a small range of 135[degrees]C and 140[degrees]C.
The aspects we have focused on are the incubation time, the time of gelling and their dependence on the pH of the gelling solution.
The incubation time for gelling, as well as the time for complete gel formation, can be obtained by using this technique.
It also has been found that both at below the pH of 10.3 and at above the pH of 10.5, the gelling time is substantially higher than 6 h.
The gelling data, as represented by the Sydansk scale, are presented in Table 3.
From Figure 5 we observe that the above-mentioned loci results in two parabolic curves encompassing a crescent type region bounded by two curves--one related to the initiation of gelling and the other related to the completion of gelling (Sydansk scale codes 1 and 10).
