Physical characteristics of food extrudates - a review

2005 ASAE Annual International Meeting

Volumn , Issue , 2005, Pages

  Patil, R T ^a   De Berrios, Jose J ^b   Tang, Juming ^a   Pan, James ^b   Swanson, Barry ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

^b WESTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

Color; Density; Energy; Expansion; Extrusion; Physical properties

Indexed keywords

DENSITY; ENERGY; EXPANSION INDEX; EXTRUDATES; FAT GLOBULES; FOOD INGREDIENTS; FUNCTIONAL CHANGES; HIGH TEMPERATURE; MEASUREMENT TECHNIQUES; MOISTURE CONTENTS; OIL ABSORPTION CAPACITY; PHYSICAL CHARACTERISTICS; PROCESS PARAMETERS; RESEARCH RESULTS; RESIDENCE TIME DISTRIBUTIONS; SAMPLE SIZES; SCALING-UP; SHEAR RATES; SPECIFIC MECHANICAL ENERGY; STARCH GELATINIZATION; SUDDEN EXPANSION; TEXTURAL PROPERTIES; UNDESIRABLE FACTORS; WATER ABSORPTION INDEX; WATER ACTIVITY; WATER SOLUBILITY INDEX;

CARBOHYDRATES; COLOR; GELATION; MATERIALS PROPERTIES; MECHANICAL PROPERTIES; PARTICLE SIZE; SHEAR DEFORMATION; WATER ABSORPTION; WATER CONTENT;

EXTRUSION;

EID: 70349120344     PISSN: None     EISSN: None     Source Type: Conference Proceeding    
DOI: None     Document Type: Conference Paper

References (67)

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