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Flow Characterization of Peach Products During Extrusion
Author(s) -
Akdogan H.,
McHugh T.H.
Publication year - 2000
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.1365-2621.2000.tb16030.x
Subject(s) - rheology , extrusion , shear rate , bingham plastic , viscosity , consistency index , apparent viscosity , consistency (knowledge bases) , thermodynamics , materials science , shear stress , flow (mathematics) , mathematics , chemistry , composite material , physics , geometry
Suitability of Bingham, Herschel‐Bulkley, Casson, and Mizrahi‐Berk models, to characterize the flow behavior of peach products during extrusion was investigated. The Casson equation sufficiently described the flow of peach extrudates within the 49 to 125 s ‐1 shear rate range. As concentration increased, yield stress and consistency coefficients increased. A rheological model was proposed to describe the viscosity of peach extrudates. The model incorporates the effect of shear rate by the Casson equation and the effect of concentration by a linear expression. The model provided good fit to the experimental data for peach extrudates reconstituted from drum‐dried peach purees.