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Viscosity modelling of dough in extrusion
Author(s) -
BHATTACHARYA M.,
HANNA M. A.
Publication year - 1986
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1986.tb00438.x
Subject(s) - extrusion , shear thinning , rheology , viscosity , consistency index , apparent viscosity , shear rate , materials science , viscosity index , moisture , gluten , corn gluten meal , water content , food science , composite material , chemistry , raw material , soybean meal , organic chemistry , engineering , scanning electron microscope , base oil , geotechnical engineering
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.