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A VISCOSITY MODEL FOR A COOKING DOUGH 1
Author(s) -
REMSEN CHARLES H.,
CLARK J. PETER
Publication year - 1978
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.1978.tb00194.x
Subject(s) - viscometer , viscosity , thermodynamics , shear viscosity , rheology , extrusion , chemistry , shear rate , function (biology) , capillary action , materials science , food science , composite material , physics , evolutionary biology , biology
A five parameter semi‐empirical model is developed describing the apparent viscosity of a cooking dough as a function of applied shear rate, temperature, and time‐temperature history. Such a model will be useful in the mathematical simulation of the extrusion cooking process. Other factors which can affect the apparent viscosity of a cooking dough are also discussed. The viscosity model is verified and the constants evaluated for a typical dough by combining the results of Amylograph and capillary viscometer experiments.