Definitions
American Heritage® Dictionary of the English Language, Fourth Edition
- n. Solidification by cooling or freezing.
- n. The process of forming a gel.
Century Dictionary and Cyclopedia
- n. The assumption of the solid state by cooling below common atmospheric temperature; freezing.
Wiktionary
GNU Webster's 1913
- n. (Astron.) The process of becoming solid by cooling; a cooling and solidifying.
Etymologies
- Latin gelātiō, gelātiōn-, from gelātus, past participle of gelāre, to freeze; see gel- in Indo-European roots. (American Heritage® Dictionary of the English Language, Fourth Edition)
Examples
“This temperature is called the gelation range, because the granules become individual gels, or water-containing meshworks of long molecules.”
Simon & Schuster: On Food and Cooking, The Science and Lore of the Kitchen
“When a starchy cereal is cooked, water penetrates the granule and separates the chains from each other, thus swelling and softening the granule in the process called gelation center.”
Simon & Schuster: On Food and Cooking, The Science and Lore of the Kitchen
“They've also shown that their cooking, in Adria's case often labeled "molecular gastronomy," can illustrate scientific feats such as spherification, gelation and oxidation.”
“It competes with the flour starch for water, and raises the starch gelation temperature nearly to the boiling point: so it adds hardness and crispness.”
Simon & Schuster: On Food and Cooking, The Science and Lore of the Kitchen
“Root and tuber starches contain a fraction of the lipids and proteins that are associated with cereal starches, which makes them more readily gelated— lipids delay gelation by stabilizing granule structure—and gives them less pronounced flavors.”
Simon & Schuster: On Food and Cooking, The Science and Lore of the Kitchen
“As the sauce heats up and the temperature reaches the gelation range, the granules absorb water and swell, and the sauce consistency begins to thicken center.”
Simon & Schuster: On Food and Cooking, The Science and Lore of the Kitchen
“Cooling Reorganizes Starch Molecules and Firms Granules Once the cooking is finished and the seeds cool down below the gelation temperature, the starch molecules begin to re-form some clusters with pockets of water in between, and the soft, gelated starch granules begin to firm up again.”
Simon & Schuster: On Food and Cooking, The Science and Lore of the Kitchen
“Leftover rice is often hard due to the retrogradation of the starch, which is cured by heating it up to the gelation temperature again.”
Simon & Schuster: On Food and Cooking, The Science and Lore of the Kitchen
“Thickening: The Granules Leak Starch Depending on how concentrated the starch granules are to begin with, the starch-water mixture may noticeably thicken at various points during their swelling and gelation.”
Simon & Schuster: On Food and Cooking, The Science and Lore of the Kitchen
“Rice noodles are made by soaking high-amylose rice in water, grinding it into a paste, cooking the paste so that much but not all of the starch is gelated, kneading the paste into a dough and extruding it to form noodles, steaming the noodles to finish the gelation process, cooling and holding for 12 hours or more, and drying with hot air or by frying them in oil.”
Simon & Schuster: On Food and Cooking, The Science and Lore of the Kitchen
Lists
These user-created lists contain the word ‘gelation’.
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phrontistery - g
from phrontistery.info
gabardine, gabbart, gabble, gabbro, gabelle, gabion, gablock, gad, gadarene, gadoid, gadroon, gadzookery and 439 more...
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Quenelles of Random Palavery
More randomly-garnered terms from the world of words that don't quite yet fit into my other lists.
Goddidit, barcelona, filigrain, good-natured, ill-natured, half-bit, endosome, underplaying, parotid, denormalization, sleightgeist, wheezing and 2334 more...
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