Effects of drying on the gel strength and cation mobility of furcellaran

Abstract Thermal stability, by means of air drying a furcellaran powder, and its impact on gel strength and cation mobility were studied. Halogen heating in the temperature range 90–115°C for 15 min resulted in loss on drying ( L D , %). These results can be described by polynom L D =−9.583+2.989τ−0.249τ 2 +0.00729τ 3 +0.1034 t ( R 2 =0.9976), indicating a gradual decomposition of carbohydrates. Air-drying induced a decrease in gel strength and the partial removal of potassium, calcium and sodium ions from the matrix. Air drying above 115°C yielded a remarkable destruction of polysaccharides with a total collapse in gelling power.