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A GENERALIZED VISCOSITY MODEL FOR EXTRUSION of PROTEIN DOUGHS 1
Author(s) -
MORGAN R.G.,
STEFFE J.F.,
OFOLI R.Y.
Publication year - 1989
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.1745-4530.1989.tb00022.x
Subject(s) - extrusion , viscosity , shear viscosity , thermodynamics , denaturation (fissile materials) , thermal , rheology , materials science , chemistry , volume viscosity , water content , composite material , physics , geology , nuclear chemistry , geotechnical engineering
A theoretical model to predict the apparent viscosity of protein doughs during thermal processing involving heat induced denaturation is presented. the model allows viscosity prediction based on the effects of temperature‐time history, strain history, temperature, shear rate and moisture content. Data from several sources have been considered in investingating the performance of the model. the approach facilitates an understanding of the mechanisms associated with protein texturization during extrusion.