Effect of operating conditions on melt rheological characteristics during twin-screw food extrusion

Transactions of the American Society of Agricultural Engineers

Volumn 41, Issue 6, 1998, Pages 1721-1728

  Lo, T E ^c   Moreira, R G ^a,b   Castell Perez, M E ^a,b  

^a ASAE   (United States)

^b TEXAS A AND M UNIVERSITY   (United States)

^c 310 Scoates Hall ^*

Author keywords

Apparent viscosity; Cornmeal; Extrusion; Power law; Shear thinning; Twin screw

Indexed keywords

COMPUTATIONAL METHODS; ENERGY UTILIZATION; MELTING; MOISTURE; PRESSURE EFFECTS; RHEOLOGY; THERMAL EFFECTS; VISCOSITY OF LIQUIDS;

FLUID CONSISTENCY COEFFICIENT; TWIN-SCREW FOOD EXTRUSION;

FOOD PROCESSING;

EXTRUSION; FOOD; RHEOLOGY;

EID: 0032214886     PISSN: 00012351     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (25)

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