Viscoelasticity of a simulated polymer and comparison with chickpea flour doughs

Journal of Food Process Engineering

Volumn 29, Issue 3, 2006, Pages 234-252

  Yadav, Nidhi ^a   Roopa, B S ^b   Bhattacharya, Suvendu ^b  

^a SANT LONGOWAL INSTITUTE OF ENGINEERING AND TECHNOLOGY   (India)

^b CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

[No Author keywords available]

Indexed keywords

DEFORMATION; FOOD PRODUCTS; MATHEMATICAL MODELS; MOISTURE; STRESS RELAXATION; VISCOELASTICITY;

FOOD DOUGHS; POLY DIMETHYL SILOXANE (PDMS); STRESS DECAY; TWO-PARAMETER PELEG MODEL;

POLYMERS;

CICER ARIETINUM;

EID: 33646724958     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2006.00046.x     Document Type: Article

References (15)

1. AGARWAL, K. and BHATTACHARYA, S. 2005. Uptake of sucrose solution by extruded corn balls and effect on the textural characteristics, J. Food Process Eng. 28, 154-165.
2. AOAC. 1980. Official Methods of Analysis, 13th Ed., Assoc. of Official Analytical Chemists, Washington, DC.
3. ARANGUREN, M.I., MORA, V., DEGROOT, J.V. and MACOSKO, C.W. 1992, Effect of reinforcing fillers on the rheology of polymer melts. J. Rheol. 36, 1165-1182.
4. BHAT, K.K. and BHATTACHARYA, S. 2001. Deep fat frying characteristics of chickpea flour suspensions. Int. J. Food Sci. Technol. 35, 499-507.
5. BHATTACHARYA, S. and NARASIMHA, H.V. 1997. Puncture and stress relaxation behavior of blackgram (Phaseolus mungo) flour-based papad dough. J. Food Process Eng. 20, 301-316.
6. BHATTACHARYA, S., BHATTACHARYA, S. and NARASIMHA, H.V. 1999. Uniaxial compressibility of blackgram dough blended with cereal flours. J. Texture Studies 30, 659-675.
7. BHATTACHARYA, S., NARASIMHA, H.V. and BHATTACHARYA, S. 2003. Effect of gum Arabic on the rheology of corn flour doughs and fried product quality. J. Texture Studies 34, 421-436.
8. JACKSON, J., BOURNE, M. and BARNARD, J. 1996. Optimation of blanching for crispness of banana chips using response surface methodology. J. Food Sci. 61, 165-166.
9. KAMPF, N. and PELEG, M. 2002. Characterization of chick pea (Cicer arietinum L.) pastes using squeezing flow viscometry. Rheol. Acta 41, 549-556.
10. LEVINE, H. and SLADE, L. 1990. Influences of the glossy and rubbery states on the thermal, mechanical, and structural properties of doughs and baked products. In Dough Rheology and Baked Product Structure (H. Faridi and J.M. Faubion, eds.) pp. 157-330, Van Nostrand Reinhold, New York, NY.
11. MOHSENIN, H. 1986. Physical Properties of Plant and Animal Materials, Vol 1, 2nd Ed., Gordon and Breach Science Publishers, New York, NY.
12. PELEG, M. and NORMAND, M.D. 1983. Comparison of two methods for stress relaxation data representation of solid foods. Rheol. Acta 22, 108-113.
13. PURKAYASTHA, S. and PELEG, M. 1986. Comparison between projected mechanical equilibrium conditions of selected food materials in stress relaxation and creep. J. Texture Studies 17, 433-444.
14. SAFARI-ARDI, M. and PHAN-THIEN, N. 1998. Stress relaxation and oscillatory tests to distinguish between doughs prepared from wheat flours of different variety origin. Cereal Chem. 75, 80-84.
15. STEFFE, J.F. 1992. Rheological Methods in Food Process Engineering, 2nd Ed., Freeman Press, East Lancing, MI.