Reaction kinetics in food extrusion: Methods and results

Critical Reviews in Food Science and Nutrition

Volumn 51, Issue 9, 2011, Pages 835-854

  Zhao, Xuewei ^a   Wei, Yimin ^b   Wang, Zhangcun ^a   Chen, Fengliang ^b   Ojokoh, Anthony Okhonlaye ^c  

^a ZHENGZHOU UNIVERSITY OF LIGHT INDUSTRY   (China)

^b INSTITUTE OF PLANT PROTECTION   (China)

^c FEDERAL UNIVERSITY OF TECHNOLOGY   (Nigeria)

Author keywords

Food extrusion; Kinetics; Methodology; Non isothermal; RTD; Shear

Indexed keywords

FOOD EXTRUSION; METHODOLOGY; NON-ISOTHERMAL; RTD; SHEAR;

ACTIVATION ENERGY; ASSOCIATION REACTIONS; EXTRUSION; KINETIC PARAMETERS; MOISTURE DETERMINATION; RATE CONSTANTS; SHEAR STRESS; TEMPERATURE MEASURING INSTRUMENTS; THERMAL PROCESSING (FOODS);

REACTION KINETICS;

COOKING; FOOD; FOOD HANDLING; HEAT; KINETICS; METHODOLOGY; REVIEW; SHEAR STRENGTH; THEORETICAL MODEL;

COOKING; FOOD; FOOD HANDLING; HOT TEMPERATURE; KINETICS; MODELS, THEORETICAL; SHEAR STRENGTH;

EID: 80052281125     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2010.483023     Document Type: Article

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