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RHEOLOGICAL MODELING of POTATO FLOUR DURING EXTRUSION COOKING
Author(s) -
MACKEY KEVIN L.,
OFOLI ROBERT Y.,
MORGAN RON G.,
STEFFE JAMES F.
Publication year - 1990
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.1745-4530.1990.tb00037.x
Subject(s) - rheology , plastics extrusion , extrusion , rheometer , shear rate , materials science , viscosity , strain (injury) , moisture , food science , composite material , chemistry , medicine
A generalized model for predicting the effects of shear rate, temperature, moisture content, time‐temperature history and strain history on viscosity has been evaluated for extruded potato flour doughs. an Instron Capillary Rheometer and a 50 mm Baker Perkins co‐rotating twin screw extruder were used to evaluate all effects incorporated in the model, except strain history. the power law model was used to describe shear rate effects in the range 10–10000 s −1 . the generalized model fit observed data for temperatures of 25–95°C and moisture contents ranging from 22 to 50%, wet basis. Since potato flour by its manufacturing process is pregelatinized, it was unnecessary to evaluate the effects of time‐temperature history. Strain history was found to have an insignificant influence on the viscosity.