RHEOLOGICAL MODELING OF CASSAVA (Manihot esculenta CRANZ) STARCHES AND FLOURS DURING EXTRUSION PROCESS

Autor:	Angélica P. SANDOVAL A., Imad FARHAT, Alejandro FERNÁNDEZ Q.
Jazyk:	angličtina
Rok vydání:	2009
Předmět:	Rheological modeling shear viscosity extrusion yucca flour starch. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
Zdroj:	Vitae, Vol 14, Iss 1 (2009)
Druh dokumentu:	article
ISSN:	0121-4004 2145-2660
Popis:	Rheological modeling of cassava flours and starches during an extrusion process was made in order to predict the effect of shear rate, temperature and water contents on viscosity. Experimentation was made on a high pressure twin bore capillary rheometer (Rosand RH-7) and viscosity data were adjusted to the Harper rheological model. All materials presented a characteristic shear thinning behaviour, but starch viscosity was more sensitive to changes of the processing conditions such as temperature and water contents, whereas flour viscosity was influenced by fiber and protein which interfered with starch gelatinization.
Databáze:	Directory of Open Access Journals
Externí odkaz:	https://doaj.org/article/0f87104f950842569554cb2ff52d4f8f Zobrazit plný text záznamu View record in DOAJ