Measurement of the gel-point temperature under high pressure by a hot-wire method

The gel-setting and gel-melting temperatures of aqueous gelatin and agar solutions (0.5 wt% and 1 wt%) were measured by applying a steady state hot-wire method during pressurization up to 200 MPa. Pressurization induced the elevation of both the gel-setting and gel-melting temperatures in proportion to the pressure. The hot-wire method was found to be effective for assessing gelation under pressurized conditions.