ABSTRACT
Objective Rheological properties and gelation properties of agar were investigated. Methods The gelling point,melting point and the gel strength of agar were detected with MCR101 rheometer and TA texture testing instrument. Results and Conclusion Rheological properties of agar were affected by its concentration ,temperature and the addition of salt (such as NaCl ,CaCl2) and sucrose. Apparent viscosity exhibited shear thinning behavior following the power law model. Apparent viscosity increased with the increase of concentration,and decreased with the rise of temperature. The decrease in viscosity followed an Arrhenius temperature dependence. Agar solutions exhibited typical "weak gel" properties by small strain oscillatory measurements. The results indicated that the agar solution was characterized as a gel properties ,and which could form a kind of heat reversible gel. The gelling point of agar was lower than its melting point. The gel strength of agar could be affected by its gel time,and the addition of salt (such as NaCl,CaCl2) and sucrose.