Shear and elongational viscosities of a complex starchy formulation for extrusion cooking

Food Research International

Volumn 43, Issue 8, 2010, Pages 2093-2100

  Núñez, Martín ^a,b   Della Valle, Guy ^c   Sandoval, Aleida J ^b  

^a Departamento de Tecnología de Alimentos IUT JNV   (Venezuela)

^b UNIVERSIDAD SIMÓN BOLÍVAR   (Venezuela)

^c INRA   (France)

Author keywords

Elongational flow; Extrusion cooking; Industrial formulation; Trouton number; Viscosity

Indexed keywords

CAPILLARY RHEOMETER; COMMERCIAL PRODUCTS; CONSISTENCY INDEX; DEGREE OF TRANSFORMATION; ELONGATIONAL FLOW; ELONGATIONAL VISCOSITY; INDUSTRIAL FORMULATION; MOISTURE CONTENTS; POWER LAW; POWER LAW INDEX; PRODUCT MODIFICATION; PSEUDOPLASTIC; READY-TO-EAT; RHEOLOGICAL MEASUREMENTS; SOLID VOLUME FRACTION; TROUTON NUMBER;

DIFFERENTIAL SCANNING CALORIMETRY; EXTRUSION; MELTING POINT; MOLTEN MATERIALS; RHEOLOGY; SHEARING; VISCOMETERS; VISCOSITY;

SUSPENSIONS (FLUIDS);

EID: 77957158228     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2010.07.006     Document Type: Article

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