Rheology and particle size changes during Idli fermentation

Journal of Food Engineering

Volumn 43, Issue 3, 2000, Pages 167-171

  Nagaraju, V D ^a   Manohar, B ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

[No Author keywords available]

Indexed keywords

FERMENTATION; FOOD PRODUCTS; MATHEMATICAL MODELS; PARTICLE SIZE ANALYSIS; RHEOLOGY; VISCOMETERS; YIELD STRESS;

BROOKFIELD VISCOMETERS; CONSISTENCY INDEX; POWER LAW MODEL;

FOOD PROCESSING;

EID: 0033899287     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(99)00146-6     Document Type: Article

References (10)

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2. Holdsworth S.D. Applicability of rheological models to the interpretation of flow and processing behaviour of fluid food products. Journal of Texture Studies. 2:1971;393-418.
3. Joseph E., Crites S.G., Swanson B.G. Microstructure of Idli. Food Structure. 12:1993;483-488.
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5. Murthy, C. T., Nagaraju, V. D., Rao, P. N. S., & Subba Rao, V. N. (1994). A device for continuous production of Idli. Indian Patent No. 950/DEL/94.
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10. Thyagaraja N., Otani H., Hosono A. Studies on microbiologocal changes during the fermentation of Idly. Lebensmittel-Wissenschaft und Technologie. 25:1992;77-79.