The influence of specific mechanical energy on the ultrasonic characteristics of extruded dough

Journal of Food Engineering

Volumn 86, Issue 2, 2008, Pages 202-206

  Owolabi, G M ^a,b   Bassim, M N ^a   Page, J H ^a   Scanlon, M G ^a  

^a UNIVERSITY OF MANITOBA   (Canada)

^b GEORGIA INSTITUTE OF TECHNOLOGY   (United States)

Author keywords

Dough; Specific mechanical energy (SME); Twin screw extruder; Ultrasonic attenuation; Ultrasonic velocity

Indexed keywords

EXTRUDERS; MOISTURE; SENSITIVITY ANALYSIS; ULTRASONIC VELOCITY; ULTRASONICS;

EXTRUDED DOUGH; SPECIFIC MECHANICAL ENERGY (SME); TWIN SCREW EXTRUDERS; ULTRASONIC ATTENUATION;

FOOD PRODUCTS;

EID: 37349000351     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2007.09.029     Document Type: Article

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