Viscosity modelling of dough in extrusion
1986
Bhattacharya, M. | HANNA, M. A.
Effects of moisture level and shear rate on the rheoldgical properties of blends of corn gluten meal (CGM) and soy protein concentrate, were studied. A simple model was used to correlate extrusion dough viscosities as a function of moisture content and shear rate. The consistency index (m) and flow behaviour index (n) of the blends were determined. It is generally accepted that viscosity is a function of product composition. Our results indicated that individual constituent differences (e.g., protein type) also significantly affected viscosity. Pseudoplastic behaviour was observed during extrusion.
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Este registro bibliográfico ha sido proporcionado por National Agricultural Library