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Rheological Properties Including Tensile Fracture Stress of Semolina Extrudates Influenced by Moisture Content
Author(s) -
LIU H.,
QI J.,
HAYAKAWA K.
Publication year - 1997
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1997.tb15461.x
Subject(s) - materials science , composite material , rheology , ultimate tensile strength , extrusion , stress (linguistics) , moisture , cracking , water content , fracture (geology) , geotechnical engineering , philosophy , engineering , linguistics
Semolina extrudates were reshaped, immediately after extrusion to form 0.5 mm thick × 2 mm wide × 130 mm long strips. Moisture content (W) was adjusted to 5 to 39% (dry basis) equilibrating in desiccators containing saturated salt solutions. The following tensile rheological properties of the prepared samples were determined at room temperature (21‐24°C) using a Rheometrics solid analyzer: Young modulus (E), yield stress (σ y ), fracture stress (σ c ) and fracture stain (ɛ c ). Each of E, σ y and σ c was fitted by a semilogorithmically linear function of W with a negative slope. The property ɛ c fitted two semilogarithmically linear functions: for W < 24.2% a line with a positive slope and for W > 24.2% a line with near zero slope. Such data for moisture ranges used in conventional pasta drying can help to optimize conditions for pasta production without stress cracking.