Premium
ON‐LINE MEASUREMENT of DYNAMIC RHEOLOGICAL PROPERTIES DURING FOOD EXTRUSION
Author(s) -
STEFFE J.F.,
MORGAN R.G.
Publication year - 1987
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.1745-4530.1987.tb00002.x
Subject(s) - rheometer , rheology , extrusion , materials science , natural rubber , moisture , process engineering , composite material , viscosity , engineering
Dynamic rheological properties of extruded rice dough were measured continuously using a Rheometrics On‐line Rheometer, an instrument designed for rubber and plastics applications. Storage and loss moduli were successfully measured over a moisture content range of 24 to 50% wet basis; however, the instrument is difficult to use in food research due to numerous problems: high pressure required to move material through the unit, internal dead spots causing build up of material, cleaning problems due to difficult disassembly. As a result of the development project discussed here, these problems are being addressed by Rheometrics (Piscataway, NJ) with the goal of producing an on‐line rheometer acceptable to the food extrusion industry.