Rheological properties including tensile fracture stress of semolina extrudates influenced by moisture content

Journal of Food Science

Volumn 62, Issue 4, 1997, Pages

  Liu, H ^a   Qi, J ^b   Hayakawa, K ^a  

^a RUTGERS UNIVERSITY   (United States)

^b The State University of New Jersey   (United States)

Author keywords

Extrudates; Moisture dependency; Theological properties; Wheat flour

Indexed keywords

TRITICUM AESTIVUM;

EID: 15144345254     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1997.tb15461.x     Document Type: Article

References (13)

1. Akiyama, T. and Hayakawa, K. 1994. Tensile fracture stress of a pasta product at temperature from 293 to 343 K. Lebensm.-Wiss. u. Technol. 27: 93-94.
2. Akiyama, T., Liu, H., and Hayakawa, K. 1997. Hygrostress-multicrack formation and propagation in cylindrical viscoelastic food undergoing heat and mass transfer. Int. J. Heat Mass Transfer 40: 1601-1609.
3. Andrieu, J. and Stamatopoulos, A. A. 1986. Durum wheat pasta drying kinetics. Lebensm.-Wiss. u. Technol. 19: 448-456.
4. Cummings, D. A. and Okos, M. R. 1983. Viscoelastic behavior of extruded durum semolina as a function of temperature and moisture content. Trans ASAE 26: 1888-1893.
5. Greenspan, L. 1977. Humidity fixed points of binary saturated aqueous solution. J. Res. Nat. Bureau Stand. 81A: 89-96.
6. Haghighi, K. and Serglind, L. J. 1988. Failure of biomaterials subjected to temperature and moisture gradients using the finite element method. I. Thermohydroviscoelasticity. Trans. ASAE. 31: 930-937.
7. Helrich, K. (Ed.). 1990. Official Method of Analysis of the Association of Official Analytical Channels, 15th ed., Vol. 2, p. 777, 796. Association of Official Analytical Chemists, Inc., Arlington, VA.
8. Itaya, Y., Kobayashi, T., and Hayakawa, K. 1995. Three dimensional heat and moisture transfer with viscoelastic strain-stress formation in composite food during drying. Int. J. Heat Mass Transfer 38: 1173-1185.
9. Izumi, M. and Hayakawa, K. 1995. Heat and moisture transfer and hygrostress crack formation and propagation in cylindrical, elastoplastic food. Int. J. Heat Mass Transfer 38: 1033-1041.
10. Jaeger, J. C. 1969. Elasticity, Fracture and Flow, p. 72-75. Holsted Press, New York.
11. Litchfield, J. B. and Okos, M. R. 1988. Prediction of corn kernel stress and breakage induced by drying, tempering and cooling. Trans. ASAE 31:585-594.
12. Rahman, S. 1995. Food Properties Handbook, p. 139. CRC Press, Boca Raton, FL.
13. Tsukada, T., Sakai, N., and Hayakawa, K. 1991. Computerized model for strain-stress analysis of food undergoing simultaneous heat and mass transfer process. J. Food Sci. 56: 1438-1445.