hüübimises

Hüübimises is an Estonian term used in science to describe the process by which a liquid system becomes a gel or solid through network formation. The word stems from hüübima, to set or harden, with -mises forming a noun for the process. In practice, hüübimises encompasses gelation, crystallization, coagulation, and related solidification mechanisms, depending on material and conditions. Common drivers include changes in temperature, pH, or solvent content; chemical cross-linking; hydration and drying; and solvent evaporation.

In food science, hüübimises refers to the transition of liquids such as gelatin, pectin, starch, or proteins into gels or firmer textures, enabling products like jelly, custards, or yogurts. In materials science and construction, the term covers cement and concrete setting, polymer curing, and hydrogel formation used in coatings, adhesives, and composites. The process is typically monitored by rheology, with increasing viscoelastic modulus, and by calorimetry or spectroscopy to detect chemical events.

Controlling hüübimises involves adjusting temperature, pH, concentration, ionic strength, and the presence of catalysts, salts, or fillers. Practical outcomes include texture design in foods, stability and release characteristics in pharmaceuticals, and the mechanical properties of gels and polymers. While primarily used in Estonian-language texts, its concept aligns with English terms such as gelation, curing, or setting, depending on the domain.