Modeling the mechanical properties of pasta cooked at different times

Journal of Food Engineering

Volumn 100, Issue 2, 2010, Pages 336-342

  Cafieri, S ^a   Mastromatteo, M ^a   Chillo, S ^a   Del Nobile, M A ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

Author keywords

Food processing; Mechanical properties; Modeling

Indexed keywords

CO-AXIAL; EXPERIMENTAL DATA; FIBER COMPOSITE; FIBER-MATRIX ADHESION; MECHANICAL BEHAVIOR; MODELING; WATER CONCENTRATIONS; WEIBULL CUMULATIVE DISTRIBUTION FUNCTIONS;

CYLINDERS (SHAPES); DISTRIBUTION FUNCTIONS; ELASTIC MODULI; FOOD PROCESSING; MATHEMATICAL MODELS; TENSILE STRENGTH; WEIBULL DISTRIBUTION;

MECHANICAL PROPERTIES;

SEMOLINA; ZEA MAYS;

EID: 77955925920     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2010.04.019     Document Type: Article

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