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PHYSICAL AND RHEOLOGICAL CHARACTERISATION OF A CONFECTIONERY PRODUCT
Author(s) -
McMASTER T. J.,
SMITH A. C.,
RICHMOND P.
Publication year - 1987
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1987.tb00909.x
Subject(s) - rheology , extrusion , materials science , scanning electron microscope , microstructure , context (archaeology) , composite material , geology , paleontology
The mechanical and rheological properties of caramel have been measured in the context of a continuous extrusion forming operation, including a repetition of the processing route. The sensitivity of mechanical testing of samples to processing is borne out by the changes in microstructure, as observed using the scanning electron microscope, which also affect the velocity of transmitted ultrasound. The effect of repeated processing is also greater at a lower processing temperature.