Taking advantage of the gelation process of κ-carrageenan, we have developed a wet-spinning process to fabricate micro-scale fibers from κ-carrageenan. Effects of three important spinning parameters, i.e. coagulation bath composition, spinning rate and post-spinning mechanical drawing, on fiber morphological and tensile properties have been discussed. In the present report, we studied the addition of ι-carrageenan on thermal and rheological properties of the bicomponent gels and the fibers spun from them. It was found that κ- and ι-carrageenan underwent phase separation in the bicomponent gel. Upon addition of ι-carrageenan, the diameter and compliance of the blend fiber was increased.
All Science Journal Classification (ASJC) codes
- Food Science
- Chemical Engineering(all)