Rheological properties of foods

Handbook of Food Engineering, Second Edition

Volumn , Issue , 2006, Pages 1-124

  Dogan, Hulya ^a   Kokini, Jozef L ^a  

^a RUTGERS UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD STORAGE; RHEOLOGY;

CONFORMATIONAL CHANGE; MANUFACTURING PROCESS; MOLECULAR ARCHITECTURE; PREDICTIVE RELATIONSHIPS; PROCESSING STABILITY; RHEOLOGICAL CHARACTERIZATION; RHEOLOGICAL PROPERTY; RHEOLOGICAL STUDIES;

PRODUCT DESIGN;

EID: 85056689938     PISSN: None     EISSN: None     Source Type: Book    
DOI: None     Document Type: Chapter

References (251)

1. Alvarez, M.M., Zalc, J.M., Shinbrot, T., Arratia, P.E., and Muzzio, F.J., 2002, Mechanisms of mixing and creation of structure in laminar stirred tanks, AIChE Journal, 48: 2135-2148.
2. Anderson, P.D., Galaktionov, O.S., Peters, G.W.M., van de Vosse, F.N., and Meijer, H.E.H., 2000a, Chaotic fluid mixing in non-quasi-static time-periodic cavity flows, International Journal of Heat & Fluid Flow, 21: 176-185.
3. Anderson, P.D., Galaktionov, O.S., Peters, G.W.M., van de Vosse, F.N., and Meijer, H.E.H., 2000b, Mixing of non-Newtonian fluids in time-periodic cavity flows, Journal of Non-Newtonian Fluid Mechanics, 93: 265-286.
4. Avalosse, Th., 1996, Numerical simulation of distributive mixing in 3D flows, Macromolecules Symposium, 112: 91-98.
5. Avalosse, Th. and Rubin, Y., 2000, Analysis of mixing in corotating twin screw extruders through numerical simulation, International Polymer Process, 15: 117-123.
6. Baaijens, F.P.T., 1998, Mixed finite element methods of viscoelastic flow analysis: a review, Journal of Non- Newtonian Fluid Mechanics, 79: 361-385.
7. Bagley, E.B., 1957, End corrections in the capillary flow of polyethylene, Journal of Applied Physics, 28: 624-627.
8. Bagley, E.B., 1992, Constitutive models for dough. In: Food Extrusion Science and Technology, pp. 203-212, J.L. Kokini, C.T. Ho, and M.V. Karwe, Eds, Marcel Dekker, Inc, New York.
9. Bagley, E.B. and Christianson, D.D., 1986, Response of chemically leavened doughs to uniaxial compression. In: Fundamentals of Dough Rheology, H. Faridi and J.M. Faubion, Eds, AACC Publications, Minnesota.
10. Barbosa-Canovas, G.V. and Peleg, M., 1983, Flow parameters of selected commercial semi-1iquid food products, Journal of Texture Studies, 14: 213-234.
11. Bekedam, K, Chambon, L., Ashokan, B., Dogan, H., Moraru, C.I., and Kokini, J.L., 2003, Spectra of relaxation times of wheat flour doughs and their proteins: Molecular origin and measurements, ICEF-9 International Conference of Food Engineering and Food, France.
12. Bernstein, B., Kearsley, E.A., and Zapas, L.J., 1964, Thermodynamics of perfect elastic fluids, Journal of Research of the National Bureau of Standards, 68B: 103-113.
13. Bertrand, F., Tanguy, P.A., de la Fuente, B., and Carreau, P., 1999, Numerical modeling of the mixing flow of second-order fluids with helical ribbon impellers, Computational Methods in Applied Mechanics and Engineering, 180: 267-280.
14. Binding, D.M., Couch, M.A., Sujatha, K.S., and Webster, M.F., 2003, Experimental and numerical simulation of dough kneading in filled geometries, Journal of Food Engineering, 58: 111-123.
15. Bird, R.B. and Carreau, P.J., 1968, A nonlinear viscoelastic model for polymer solutions and melts-I, Chemical Engineering Science, 23: 427-434.
16. Bird, R.B., Armstrong, R.C., and Hassager, O., 1987, Dynamics of Polymeric Liquids, 2nd ed., John Wiley & Sons Inc., New York.
17. Bistany, K.L., 1984, Viscoelastic properties of guar gum and constitutive considerations, Master Thesis, Rutgers University.
18. Bistany, K.L. and Kokini, J.L., 1983a, Comparison of steady shear rheological properties and small amplitude dynamic viscoelastic properties of fluid food materials, Journal of Texture Studies, 14: 113-124.
19. Bistany, K.L. and Kokini, J.L., 1983b, Dynamic viscoelastic properties of foods in texture control, Journal of Rheology, 27: 605-620.
20. Bloksma, A.H., 1957, A calculation of the shape of the alveograms of some rheological model substances, Cereal Chemistry, 34: 126-136.
21. Bloksma, A.H., 1990, Rheology of the breadmaking process, Cereal Foods World, 35: 228-236.
22. Bloksma, A.H. and Nieman, W., 1975, The effect of temperature on some rheological properties of wheat flour dough, Journal of Texture Studies, 6: 343-361.
23. Bongenaar, J.J.T.M., Kossen, N.W.F., and Meijboom, F.W., 1973, A method for characterizing the rheological properties of viscous fermentation broths, Bioengineering, 15: 201-206.
24. Brent, J.L., Mulvaney, S.J., Cohen C., and Bartsch, J.A., 1997, Viscoelastic Properties of Extruded Cereal Melts, Journal of Cereal Science, 26: 313-328.
25. Campanella, O.H. and Peleg, M., 2002, Squeezing flow viscometry for nonelastic semiliquid foods - Theory and applications, Critical Reviews in Food Science and Nutrition, 42: 241-264.
26. Carreau, P.J., MacDonald, I.F., and Bird, R.B., 1968, A nonlinear viscoelastic model for polymer solutions and melts, Chemical Engineering Science, 23: 901-911.
27. Carrillo, A.R. and Kokini, J.L., 1988, Effect of egg yolk and egg yolk + salt on rheological properties and particle size distribution of model oil-in-water salad dressing emulsions, Journal of Food Science, 53: 1352-1366.
28. Chang, C.N., Dus, S., and Kokini, J.L., 1990, Measurement and interpretation of batter rheological properties. In: Batters and Breadings in Food Processing, K. Kulp and R. Loewe, Eds, American Association of Cereal Chemists Inc., Minnesota.
29. Charalambides, M.N., Wanigasooriya, L., Williams, J.G., and Chakrabarti, S., 2002a, Biaxial deformation of dough using the bubble inflation technique. I. Experimental, Rheologica Acta, 41: 532-540.
30. Charalambides, M.N., Wanigasooriya, L., Williams, J.G., and Chakrabarti, S., 2002b, Biaxial deformation of dough using the bubble inflation technique. II. Numerical modeling, Rheologica Acta, 41: 541-548.
31. Charm, S.E., 1960, Viscometry of non-Newtonian food materials, Food Research, 25: 351.
32. Chatraei, S.H., Macosko, C.W., and Winter, H.H., 1981, Lubricated squeezing flow: a new biaxial extensional rheometer, Journal of Rheology, 25: 433-443.
33. Chen, I. and Bogue, D.C., 1972, Time dependent stress in polymer melts and review of viscoelastic theory, Transactions of the Society of Rheology, 16: 59-78.
34. Cheng, J.J. and Manas-Zloczower, I., 1990, Flow field characterization in a banbury mixer. International Polymer Processing, 5: 178-183.
35. Chou, T.C. and Kokini, J.L., 1987, Rheological properties and conformation of tomato paste pectins, citrus and apple pectins, Journal of Food Science, 52: 1658-1664.
36. Cocero, A.M. and Kokini, J.L., 1991, The study of the glass transition of glutenin using small amplitude oscillatory rheological measurements and differential scanning calorimetry, Journal of Rheology, 35: 257-270.
37. Cogswell, F.N., 1981, Polymer Melt Rheology: A Guide for Industrial Practice, John Wiley & Sons, Inc., New York.
38. Connelly, R.K., 2004, Numerical simulation and validation of the mixing of dough-like materials in model batch and continuous dough mixers, Ph.D. Thesis, Rutgers University.
39. Connelly, R.K. and Kokini, J.L., 2001, Analysis of mixing in a model dough mixer using numerical simulation with particle tracking. In: Proceedings of the Seventh Conference of Food Engineering, A Topical Conference of the AIChE Annual Meeting, Reno, NV.
40. Conelly, R.K. and Kokini, J.L., 2003, 2D Numerical Simulation of Differential Viscoelastic Fluids in a Single- Screw Continuous Mixer: Application of Viscoelastic Finite Element Methods, Advances in Polymer Technology, 22: 22-41.
41. Conelly, R.K. and Kokini, J.L., 2004, The effect of shear thinning and differential viscoelasticity on mixing in a model 2D mixer as determined using FEM with particle tracking, Journal of Non-Newtonian Fluid Mechanics, 123: 1-17.
42. Connelly, R.K. and Kokini, J.L., 2006a, Examination of the mixing ability of single and double screw mixers using 2D Finite Element Method simulation with particle tracking, Journal of Food Engineering accepted.
43. Connelly, R.K. and Kokini, J.L., 2006b, 3D numerical simulation of the flow of viscous Newtonian and shear thinning fluids in a twin sigma blade mixer, Advanced Polymer Technology (in review).
44. Connelly, R.K. and Kokini, J.L., 2006c, Simulation and analysis of mixing of a viscous Newtonian liquid in a twin sigma blade mixer, AIChE Journal (in review).
45. Corradini, M.G., Stern, V., Suwonsichon, T., and Peleg, M., 2000, Squeezing flow of semi liquid foods between parallel Teflon coated plates, Rheologica Acta, 39: 452-460.
46. Cox, W.P. and Mertz, E.H., 1954, Correlation of dynamic and steady flow viscosities, Journal of Polymer Science, 28: 619-622.
47. Crochet, M.J., 1989, Numerical simulation of viscoelastic flow: a review, Rubber Chemistry and Technology, 62: 426-455.
48. Darby, R., 1976, Viscoelastic Fluids: An Introduction to Their Properties and Behavior, Dekker Inc., New York.
49. Davis, S.S., 1973, Rheological properties of semi-solid foodstuffs: viscoelasticity and its role in quality control, Journal of Texture Studies, 4: 15-40.
50. de Baerdemaeker, J., Singh, R.P., and Segerlind, L.J., 1977, Modeling heat transfer in foods using the finite element method, Journal of Food process Engineering, 1: 37-50.
51. de Bruijne, D.W., de Loof, J., and van Eulem, A., 1990, The rheological properties of breads dough and their relation to baking. In: Rheology of Food, Pharmaceutical and Biological Materials with General Rheology, R.E. Carter, Ed., Elsevier Applied Science, London, UK.
52. Dealy, J.M., 1984, Official nomenclature for material functions describing the response of a viscoelastic fluid to various shearing and extensional deformations, Journal of Rheology, 28: 181-185.
53. Dealy, J.M. and Wissbrun, K.F., 1990, Melt Rheology and Its Role in Plastics Processing: Theory and Application, VNR, New York.
54. DeKee, D., Code, R.K., and Turcotte, G., 1983, Flow properties of time dependent foodstuffs, Journal of Rheology, 27: 581-604.
55. Dervisoglu, M. and Kokini, J.L., 1986a, Effect of different tube materials on the steady shear tube flowsemi-solid foods, Journal of Food Process Engineering, 8: 137-146.
56. Dervisoglu, M. and Kokini, J.L., 1986b, The steady shear rheology and fluid mechanics of four semi-solid foods, Journal of Food Science, 51: 541-546, 625.
57. Dhanasekharan, K.M., 2001, Dough rheology and extrusion: Design and scaling by numerical simulation, Ph.D. Thesis, Rutgers University.
58. Dhanasekharan, K.M. and Kokini, J.L., 1999, A study of viscoelastic flows in the extrusion of wheat flour doughs. In: Proceedings of the Sixth Conference of Food Engineering, A Topical conference of the AIChE Annual Meeting, Dallas, TX.
59. Dhanasekharan, K.M. and Kokini, J.L., 2003, Design and scaling of wheat dough extrusion by numerical simulation of flow and heat transfer, Journal of Food Engineering, 60: 421-430.
60. Dhanasekharan, K.M., Huang, H., and Kokini, J.L., 1999, Comparison of observed rheological properties of hard wheat flour dough with predictions of the Giesekus-Leonov, White-Metzner and Phan-Thien-Tanner models, Journal of Texture Studies, 30: 603-623.
61. Dhanasekharan, K.M., Wang, C.F., and Kokini, J.L., 2001, Use of nonlinear differential viscoelastic models to predict the rheological properties of gluten dough, Journal of Food Process Engineering, 24: 193-216.
62. Dhanasekharan, K.M. and Kokini, J.L., 2000, Viscoelastic flow modeling in extrusion of a dough-like fluid Journal of Food Process Engineering, 23: 237-247.
63. Dickie, A.M. and Kokini, J.L., 1982, Use of Bird-Leider equation in food rheology, Journal of Food Process Engineering, 5: 157-174.
64. Dickie, A.M. and Kokini, J.L., 1983, An improved model for food thickness from non-Newtonian fluid mechanics in the mouth, Journal of Food Science, 48: 57-61.
65. Dickinson, E. and Yamamoto, Y., 1996, Effect of lecithin on the viscoelastic properties of ß-lactoglobulinstabilized emulsion gels, Food Hydrocolloids, 10: 301-307.
66. Dobraszczyk, B.J. and Morgenstern, M.P., 2003, Rheology and the breadmaking process, Journal of Cereal Science, 38: 229-245.
67. Dobraszczyk, B.J., Smewing, J., Albertini, M., Maesmans, G., and Schofield, J.D., 2003, Extensional rheology and stability of gas cell walls in bread doughs at elevated temperatures in rations to breadmaking performance, Cereal Chemistry, 80: 218-224.
68. Doi, M. and Edwards, S.F., 1978a, Dynamics of concentrated polymer systems Part I, Journal of Chemecial Society, Faraday Transactions II, 74: 1789-1801.
69. Doi, M. and Edwards, S.F., 1978b, Dynamics of concentrated polymer systems Part II, J. Chem. Soc., Faraday Trans. II.,74: 1802-1817.
70. Dus, S.J. and Kokini, J.L., 1990, Prediction of the nonlinear viscoelastic properties of a hard wheat flour dough using the Bird-Carreau constitutive model, Journal of Rheology, 34: 1069-1084.
71. Dzuy, N.Q. and Boger, D.V., 1983, Yield stress measurements of concentrated suspension, Journal of Rheology, 27: 321-349.
72. Edwards, N.M., Dexter, J.E., Scanlon, M.G., and Cenkowski, S., 1999, Relationship of creep-recovery and dynamic oscillatory measurements to durum wheat physical dough properties, Cereal Chemistry, 76: 638-645.
73. Edwards, N.M., Peressini, D., Dexter, J.E., and Mulvaney, S.J., 2001, Viscoelastic properties of drum wheat and common wheat dough of different strengths, Rheologica Acta, 40: 142-153.
74. Elejalde, C.C. and Kokini, J.L., 1992a, Identification of key textural attributes of viscoelastic syrups by regression analysis, Journal of Food Science, 57: 167-171.
75. Elejalde, C.C. and Kokini, J.L., 1992b, The psychophysics of pouring, spreading and in-mouth viscosity, Journal of Texture Studies, 23: 315-336.
76. Elliott, J.H. and Green, C.E. 1972, Modification of food characteristics with cellulose hydrocolloids. II. The modified Bingham body- A useful rheological model. J. Texture Studies, 3: 194-205.
77. Fan, Y.R., Tanner, R.I., and Phan-Thien, N., 2000, A numerical study of viscoelastic effects in chaotic mixing between eccentric cylinders. Journal of Fluid Mechanics, 412: 197-225.
78. Ferry, J., 1980, Viscoelastic Properties of Polymers, 3rd ed., John Wiley & Sons, New York.
79. Fischbach, E.R. andKokini, J.L., 1984, Comparison of yield stresses of semi-solid foods obtained using constant stress and constant strain rate techniques, Paper presented at the 44th Annual Meeting of the Institute of Food Technologists, Anaheim, CA.
80. Giesekus, H., 1982, A simple constitutive equation for polymeric fluids based on the concept of deformation dependent tensorial mobility, Journal of Non-Newtonian Fluid Mechanics, 11: 69-109.
81. Gluck-Hirsh and Kokini, J.L., 1997, Determination of the molecular weight between crosslinks of waxy maize starches using the theory of rubber elasticity, Journal of Rheology, 41: 129-139.
82. Goff, H.D., Freslon, B., Sahagian, M.E., Hauber, T.D., Stone, A.P., and Stanley, D.W., 1995, Structural development in ice cream-Dynamic rheological measurements, Journal of Texture Studies, 26: 517-536.
83. Gontard, N., Guilbertand, S., and Cuq, J.L., 1993, Water and glycerol as plasticizers affect mechanical and water barrier properties of an edible wheat gluten film, Journal of Food Science, 58: 206-211.
84. Goto, H. and Kuno, H., 1982, Flow of suspensions containing particles of different sizes through a capillary tube, Rheology, 26: 387-398.
85. Gras, P.W., Carpenter, H.C., and Anderssen, R.S., 2000, Modelling the developmental rheology of wheat-flour dough using extension tests, Journal of Cereal Science, 31: 1-13.
86. Gunasekaran, S. and Ak, M.M., 2000, Dynamic oscillatory shear testing of foods - selected applications, Trends in Food Science & Technology, 11: 115-127.
87. Herum, F.L., Isaacs, G.W., and Peart, R.M., 1966, Flow properties of highly viscous organic pastes and slurries, Transactions American Society of Agriculture Engineers, 9: 45-51.
88. Hlynka, I. and Barth, F.W., 1955, Chopin alveograph studies I. Dough resistance at constant sample deformation, Cereal Chemistry, 32: 463-471.
89. Holdsworth, S.D., 1971, Applicability of rheological models to the interpretation of flow and process behavior of fluid food products, Journal of Texture Studies, 2: 393-396.
90. Honerkamp, J. and Weese, J., 1989, Determination of the relaxation spectrum by a regularization method. Macromolecules, 22: 4372-4377.
91. Honerkamp, J. and Weese, J., 1990, Tikhonov regularization method for ill-posed problems. Continuum Mechanics and Thermodynamics, 2: 17-30.
92. Huang, H., 1998, Shear and extensional rheological measurements of hard wheat flour doughs and their simulation using Wagner constitutive model, Ph.D. Thesis, Rutgers University.
93. Huang, H. and Kokini, J.L., 1993, Measurement of biaxial extensional viscosity of wheat flour doughs, Journal of Rheology, 37: 879-891.
94. Huang, H. and Kokini, J.L. 1994. Steady shear and extensional rheological measurements of hard wheat flour doughs and their simulation using Wagner constitutive model. In: Progress and Trends in Rheology IV, Proceedings of the Fourth European Rheology Conference, Sevilla, Spain.
95. Huang, H. and Kokini, J.L., 1999, Prediction of dough volume development which considers the biaxial extensional growth of cells. In: Bubbles in Food, G.M. Campbell, C. Webb, S.S. Pandiella, and K. Niranjan, Eds, American Association of Cereal Chemists Inc., Minnesota.
96. Hwang, J. and Kokini, J.L., 1991, Structure and rheological function of side branches of carbohydrate polymers, Journal of Texture Studies, 22: 123-137.
97. Hwang, J. and Kokini, J.L., 1992, Contribution of side branches to theological properties of pectins, Carbohydrate Polymers, 19: 41-50.
98. Hwang, J. and Kokini, J.L., 1995, The branching effects of pectic polysaccharides on viscoelastic properties, The Korean Journal of Rheology, 7: 120-127.
99. James, H.M., 1947, Properties of networks on flexible chains, Journal of Chemical Physics, 15: 651-668.
100. Janssen, A.M., van Vliet, T., and Vereijken, J.M., 1996a, Rheological behaviour of wheat glutens at small and large deformations. Effect of gluten composition, Journal of Cereal Science, 23: 33-42.
101. Janssen, A.M., van Vliet, T., and Vereijken, J.M., 1996b, Fundamental and empirical rheological behavior of wheat flour doughs and comparison with bread making performance, Journal of Cereal Science, 23: 43-54.
102. Jastrzebsky, Z.D., 1967, Entrance effects and wall effects in an extrusion rheometer during the flow of concentrated suspensions, Industrial and Engineering Chemistry Fundamentals, 6: 445-454.
103. Jauregui, B., Mufioz, M.E., and Santamaria, A., 1995, Rheology of hydroxyethylated starch aqueous systems: Analysis of gel formation, International Journal of Biological Macromolecules, 17: 49-54.
104. Joye, D.D., Poehlein, G.W., and Denson, C.D., 1972, A bubble inflation technique for the measurement of viscoelastic properties in equal biaxial extensional flow, Transactions of the Society of Rheology, 16: 421-455.
105. Kalichevsky, M.T. and Blanshard, J.V.M., 1993, The effect of fructose and water on the glass transition of amylopectin, Carbohydrate Polymers, 20: 107-113.
106. Kampf, N. and Peleg, M., 2002, Characterization of chick pea (Cicer arietum L) pastes using squeezing flow viscometry, Rheologica Acta, 41: 549-556.
107. Karniadakis, G.E., 2002, Quantifying uncertainty in CFD, Journal of Fluids Engineering, 24: 2-3.
108. Karnis, A., Goldsmith, H.L., and Mason, S.G., 1966, The flow of suspensions through tubes. V. Inertial effects, Canadian Journal of Chemical Engineering, 44: 181-193.
109. Keentook, M., Newberry, M.P., Gras, P., and Tanner, R.I., 2002, The rheology of bread dough made from four commercial flours, Rheologica Acta, 41: 173-179.
110. Kokini, J.L., 1977, Predicting liquid food texture from fluid dynamics and lubrication theory, Ph.D. Thesis, Carnegie-Mellon University, Pittsburg, PA.
111. Kokini, J.L., 1985, Fluid and semi-solid food texture and texture-taste interactions, Food Technology, 39: 86-92, 94.
112. Kokini, J.L., 1992, Theological properties of Foods. In: Handbook of Food Engineering, D.R. Heldman and D.B. Lund, Eds, Marcel Dekker, Inc., New York.
113. Kokini, J.L., 1993, Constitutive models for dilute and concentrated food biopolymers systems. In: Plant Polymeric Carbohydrates, F. Meuser, D.J. Manners, and W. Siebel, Eds, Royal Society of Chemistry, Cambridge.
114. Kokini, J.L., 1994, Predicting the rheology of biopolymers using constitutive models, Carbohydrate Polymers, 25: 319-329.
115. Kokini, J.L. and Chou, T.C., 1993, Comparison of the conformation of tomato pectins with apple and citrus pectins, Journal of Texture Studies, 24: 117-137.
116. Kokini, J.L. and Cussler, E.L., 1983, Predicting the texture of liquid and melting semi-solid foods, Journal of Food Science, 48: 1221-1225.
117. Kokini, J.L. and Dervisoglu, M., 1990, Wall effects in the laminar pipe flow of four semi-solid foods, Journal of Food Engineering, 11: 29-42.
118. Kokini, J.L. and Dickie, A., 1981, An attempt to identify and model transient viscoelastic flow in foods, Journal of Texture Studies, 12: 539-557.
119. Kokini, J.L. and Dickie, A., 1982, A model food spreadability from fluid mechanics, Journal of Texture Studies, 13: 211-227.
120. Kokini, J.L. and Plutchok, G., 1987a, Viscoelastic properties of semisolid foods and their biopolymeric components, Food Technology, 41: 89-95.
121. Ko kini, J.L. and Plutchok, G., 1987b, Predicting steady and oscillatory shear rheological properties of CMC/guar blends using the Bird-Carreau constitutive model, Journal of Texture Studies, 18: 31-42.
122. Kokini, J.L. and Surmay, K., 1994, Steady shear viscosity first normal stress difference and recoverable strain in carboxymethyl cellulose, sodium alginate and guar gum, Carbohydrate Polymers, 22: 241-252.
123. Kokini, J.L., Bistany, K.L., and Mills, P.L., 1984a, Predicting steady shear and dynamic viscoelastic properties of guar and carrageenan using Bird-Carreau constitutive model, Journal of Food Science, 49: 1569-1576.
124. Kokini, J.L., Cocero, A.M., and Madeka, H., 1995a, State Diagrams help predict rheology of cereal proteins, Food Technology, 49: 74-81.
125. Kokini, J.L., Cocero, A.M., Madeka, H., and de Graaf, E., 1994, The development of state diagrams for cereal proteins, Trends in Food Science and Technology, 5: 281-288.
126. Kokini, J.L., Dhanasekharan, M., Wang, C.-F., and Huang, H., 2000, Integral and differential linear and non-linear constitutive models for rheology of wheat flour doughs. In: Trends in Food Engineering, J.E. Lozano, C. Anon, E. Parada-Arias, and G.V. Barbosa-Canovas, Eds, Technomics Publishing Co. Inc., Lancaster, PA.
127. Kokini, J.L., Kadane, J.B., and Cussler, E.L., 1977, Liquid texture perceived in the mouth, Journal of Texture Studies, 8: 195-218.
128. Kokini, J.L., Poole, M., Mason, P., Miller, S. and Stier, E., 1984b, Identification of key textural attributes of fluid and semi-solid foods using regression analysis, Journal of Food Science, 49: 47-51.
129. Kokini, J.L., Wang, C.F., Huang, H., and Shrimanker, S., 1995b, Constitutive models of foods, Journal of Texture Studies, 26: 421-455.
130. Kompani, M. and Venerus, D.C., 2000, Equibiaxial extensional flow of polymer melts via lubricated squeezing flow I. Experimental analysis, Rheologica Acta, 39: 444-451.
131. Kraynik, A.M. and Schowalter W.R., 1981, Slip at wall and extrudate roughness with aqueous solutions of polyvinylalcohol and sodium berate, Journal of Rheology, 25: 95-114.
132. Labropoulos, A.E. and Hsu, S.-H., 1996, Viscoelastic behavior of whey protein isolates at the sol-gel transition point, Journal of Food Science, 61: 65-68.
133. Labropoulos, K.C., Niesz, D.E., Danforth, S.C., and Kevrekidis, P.G., 2002a, Dynamic rheology of agar gels: theory and experiments. Part I. Development of a rheological model, Carbohydrate Polymers, 50: 393-406.
134. Labropoulos, K.C., Niesz, D.E., Danforth, S.C., and Kevrekidis, P.G., 2002b, Dynamic rheology of agar gels: theory and experiments. Part II. Gelation behavior of agar sols and fitting a theoretical rheological model, Carbohydrate Polymers, 50: 407-415.
135. Lagarrigue, S. and Alvarez, G., 2001, The rheology of starch dispersions at high temperatures and high shear rates: a review, Journal of Food Engineering, 50: 189-202.
136. Launay, B., Bure, J., and Praden, J., 1977, Use of Chopin alveograph as a rheological tool I. Dough deformation measurements, Cereal Chemistry, 54: 1042-1048.
137. Lazaridou, A., Biliaderis, C.G., and Kontogiorgos, V., 2003, Molecular weight effects on solution rheology of pullulan and mechanical properties of its films, Carbohydrate Polymers, 52: 151-166.
138. Leider, P.I. and Bird, R.B., 1974, Squeezing flow between parallel disks I. Theoretical analysis. Industrial and Engineering Chemistry Fundamentals, 13: 336-341.
139. Leppard, W.R., 1975, Viscoelasticity: Stress measurements and constitutive theory, Ph.D. Thesis, University of Utah.
140. Li, T. and Manas-Zloczower, I., 1995, Evaluation of distributive mixing efficiency in mixing equipment, Chemical Engineering Communications, 139: 223-231.
141. Liguori, C.A., 1985, The relationship between the viscoelastic properties and the structure of sodium alginate and propylene glycol alginate, M.S. Thesis, Rutgers University.
142. Lodge, A.S., 1956, A network theory of flow birefringence and stress in concentrated polymer solutions, Transactions of the Faraday Society, 52: 120-130.
143. Lodge, A.S., 1964, Elastic Liquids, Academic Press, New York.
144. Lopes da Silva, J.A. and Goncalves, M.P., 1994, Rheological study into the aging process of high methoxyl pectin/sucrose aqueous gels, Carbohydrate Polymers, 24: 235-245.
145. Luo X.-L. and Tanner, R.I., 1986a. A streamline element scheme for solving viscoelastic flow problems Part I: Differential constitutive models, Journal of Non-Newtonian Fluid Mechanics, 21: 179-199.
146. Luo X.-L. and Tanner, R.I., 1986b. A streamline element scheme for solving viscoelastic flow problems Part II: Integral constitutive models, Journal of Non-Newtonian Fluid Mechanics, 22: 61-89.
147. Ma, L. and Barbosa-Canovas, G.V., 1995, Rheological characterization of mayonnaise, Part II. Flow and viscoelastic properties at different oil and xanthan gum concentrations, Journal of Food Engineering, 25: 409-425.
148. Mackey, K.L. and Ofoli, R.Y., 1990, Rheology of low to intermediate moisture whole wheat flour dough, Cereal Chemistry, 67: 221-226.
149. Macosko, C.W., 1994, Rheology: Principles, Measurements and Applications, VCHPublishers, Inc., NewYork.
150. Madeka, H. and Kokini, J.L., 1994, Changes in rheological properties of gliadin as a function of temperature and moisture: development of a state diagram, Journal of Food Engineering, 22: 241-252.
151. Madeka, H. and Kokini, J.L., 1996, Effect of glass transition and cross-linking on rheological properties of zein: development of a preliminary state diagram, Cereal Chemistry, 73: 433-438.
152. Marchal J.M. and Crochet, M.J., 1987, A new mixed finite element for calculating viscoelastic flow, Journal of Non-Newtonian Fluid Mechanics, 26: 77-114.
153. Marvin, R.S. and McKinney, J.E., 1965. In: Physical Acoustics, W.P. Mason, Ed., Vol. B. Academic Press, New York.
154. Mason, P.L., Puoti, M.P., Bistany, K.L., and Kokini, J.L., 1983, A new empirical model to simulate transient shear stress growth in semi-solid foods, Journal of Food Process Engineering, 6: 219-233.
155. Matsumura, Y., Kang, I.J., Sakamoto, H., Motoki, M. and Mori, T., 1993, Filler effects of emulsion gels, Food Hydrocolloids, 7: 227-240.
156. Mead, D.W., 1994, Determination of molecular weight distributions of linear flexible polymers from linear viscoelastic material functions, Journal of Rheology, 38: 1797-1827.
157. Meeten, G.H., 2002, Constant-force squeeze flow of soft solids, Rheologica Acta, 41: 557-566.
158. Meissner, J., 1971, Dehnungsverhalten von Polyathylen-Schmelzen, Rheologica Acta, 10: 230-240.
159. Meissner, J., Raible, R., and Stephenson, S.E., 1981, Rotary clamp in uniaxial and biaxial extension rheometry of polymer melts, Journal of Rheology, 25: 1-28.
160. Mills, P.L. and Kokini, J.L., 1984, Comparison of steady shear and dynamic viscoelastic properties of guar and karaya gums, Journal of Food Science, 49: 1-4, 9.
161. Mitchell, B.W. and Peart, R.M., 1968, Measuring apparent viscosity of organic slurries, Transaction ASAE, 11: 523-.
162. Morales, A. and Kokini, J.L., 1997, Glass transition of soy globulins using differential scanning calorimetry and mechanical spectroscopy, Biotechnology. Progress, 13: 624-629.
163. Morales, A. and Kokini, J.L., 1999, State diagrams of soy globulins, Journal of Rheology, 43: 315-325.
164. Morales, A.M., 1997, Rheological properties and phase transitions of soy globulins, Ph.D. Thesis, Rutgers University.
165. Morales, A.M. and Kokini, J.L., 1998, Understanding phase transitions and chemical complexing reactions in 7S and 11S soy protein fractions. In: Phase/State Transitions in Foods, M.A. Roa and R.W. Hartel, Eds, Marcel Dekker, Inc., New York.
166. Moraru, C.I., Lee, T.-C., Karwe, M.V., and Kokini, J.L., 2002, Plasticizing and antiplasticizing effects of water and polyols on a meat-starch extruded matrix, Journal of Food Engineering, 67: 3026-3032.
167. Morris, E.R. and Ross-Murphy, S.B., 1981, Chain flexibility of polysaccharides and glycoproteins from viscosity measurements, Techniques in Carbohydrate Metabolism, 201-246.
168. Morris, E.R., Coulter, A.N., Ross-Murphy, S.B., Rees, D.A., and Price, J., 1981, Concentration and shear rate dependence of viscosity in random coil polysaccharide solutions, Carbohydrate Polymers, 1: 5-21.
169. Munoz, J. and Sherman, P., 1990, Dynamic viscoelastic properties of some commercial salad dressings, Journal of Texture Studies, 21: 411-426.
170. Nasseri, S., Bilston, L., Fasheun, B., and Tanner, R., 2004, Modelling the biaxial elongational deformation of soft solids, Rheologica Acta, 43: 68-79.
171. Newberry, M.P., Phan-Thien, N., Larroque, O.R., Tanner, R.I., and Larsen, N.G., 2002, Dynamic and elongation rheology of yeasted bread doughs, Cereal Chemistry, 79: 874-879.
172. Oldroyd, J.G., 1949, The interpretation of observed pressure gradients in laminar flow of non-Newtonian liquids through tubes, Journal of Colloid Science, 4: 333-342.
173. Orbey, N. and Dealy, J.M., 1991, Determination of the relaxation spectrum from oscillatory shear data, Journal of Rheology, 35: 1035-1049.
174. Osaki, K., 1976, Proc. VIIth Intern. Congr. Rheol., p. 104. Gothenburg.
175. Ottino, J.M., Ranz, W.E., and Macosko, C.W., 1979, A lamellar model for analysis of liquid-liquid mixing, Chemical Engineering Science, 34: 877-890.
176. Ottino, J.M., Ranz, W.E., and Macosko C.W., 1981, A framework for description of mechanical mixing of fluids, AIChE Journal, 27: 565-577.
177. Padmanabhan, M., 1995, Measurement of extensional viscosity of viscoelastic liquid foods, Journal of Food Engineering, 25: 311-327.
178. Padmanabhan, M. and Bhattacharya, M., 1991, Rheological measurement of fluid elasticity during extrusion cooking, Trends in Food Science & Technology, 2: 149-151.
179. Padmanabhan, M. and Bhattacharya, M., 1993a, Effect of extrusion processing history on the theology of corn meal, Journal of Food Engineering, 18: 335-349.
180. Padmanabhan, M. and Bhattacharya, M., 1993b, Planar extensional viscosity of corn meal dough, Journal of Food Engineering, 18: 389-411.
181. Papanastasiou, A.C., Scriven, L.E., and Macosko, C.W., 1983, An integral constitutive equation for mixed flows: viscoelastic characterization, Journal of Rheology, 27: 387-410.
182. Peleg, M., 1995, A note on the tan d peak as a glass transition indicator in biosolids, Rheologica Acta, 34: 215-220.
183. Peleg, M., 1996, On modeling changes in food and biosolids at and around their glass transition temperature range, Critical Reviews in Food Science and Nutrition, 36: 49-67.
184. Perera, M.G.N. and Walters, K., 1977, Long-range memory effects in flows involving abrupt changes in geometry. Part I: Flows associated with L-shaped and T-shaped geometries, Journal of Non-Newtonian Fluid Mechanics, 2: 49-81.
185. Phan-Thien, N. and Tanner, R.I., 1977, A new constitutive equation derived from network theory, Journal of Non-Newtonian Fluid Mechanics, 2: 353-365.
186. Phan-Thien, N., Safari-Ardi, M., and Marales-Patino, A., 1997, Oscillatory and simple shear flows of a flourwater dough: a constitutive model, Rheologica Acta, 36: 38-48.
187. Plutchok, G. and Kokini, J.L., 1986, Predicting steady and oscillatory shear rheological properties of CMC/guar blends using Bird-Carreau constitutive model, Journal of Food Science, 51: 1284-1288.
188. Polyflow. 1997, Notes on Mixing. Place del’Universite 16, B-1348 Louvain-la-Neuve, Belgium.
189. Polyflow. 2001a, Theoretical Background, Version 3.8.0. Place del’Universite 16, B-1348 Louvain-la-Neuve, Belgium.
190. Polyflow. 2001b, User’s Manual, Version 3.8.0. Place del’Universite 16, B-1348 Louvain-la-Neuve, Belgium.
191. Prakash, S., 1996, Characterization of shear rate distribution in a model mixer using Laser Doppler Anemometry, Ph.D. Thesis, Rutgers University.
192. Prakash, S. and Kokini, J.L., 1999, Determination of mixing efficiency in a model food mixer, Advances in Polymer Technology, 18: 208-224.
193. Prakash, S. andKokini, J.L., 2000, Estimation and prediction of shear rate distribution as a model mixer, Journal of Food Engineering, 44: 135-148.
194. Prakash, S., Karwe, M.V., and Kokini, J.L., 1999, Measurement of velocity distribution in the Brabender farinograph as a model mixer using Laser Doppler Anemometry, Journal of Food Process Engineering, 22: 435-454.
195. Puri, V.M. and Anantheswaran, R.C., 1993, The finite element method in food processing: a review, Journal of Food Engineering, 19: 247-274.
196. Rahalkar, R.R., Lavanaud, C., Richmond, P., Melville and Pethrick, R., 1985, Oscillatory shear measurements on concentrated Dextran solutions Comparison with Doi and Edwards theory of reptation, Journal of Rheology, 129: 955-970.
197. Rao, M.A., 1977, Rheology of liquid foods: a review, Journal of Texture Studies, 5: 135-168.
198. Rao, M.A., Bourne, M.C., and Cooley, H.J., 1981, Flow properties of tomato concentrates, Journal of Texture Studies, 12: 521-538.
199. Rao, M.A., Cooley, H.J., and Vitali, A.A., 1984, Flow properties of concentrated juices at low temperatures, Food Technology, 38: 113-119.
200. Rauwendaal, C., 1986, Polymer Extrusion, Hanser Publishers, New York.
201. Reddy, 1993, An Introduction to Finite Element Method, 2nd ed., McGraw-Hill, Inc, New York.
202. Rha, C.K., 1978, Rheology of fluid foods, Food Technology, 7: 32-35.
203. Roos, Y.H. and Karel, M., 1991, Applying state diagrams to food processing and development, FoodTechnology, 45: 66, 68-71, 107.
204. Ross, Y.H., Karel, M., and Kokini, J.L., 1996, Glass transition in low moisture and frozen foods: effects on shelf life and quality, Food Technology, 50: 95-108.
205. Ross-Murphy, S.B., 1995a, Rheological characterization of gels, Journal of Texture Studies, 26: 391-400.
206. Ross-Murphy, S.B., 1988, Small deformation measurements. In: Food Structure-Its Creation and Evaluation, J.M.V. Blanshard and J.R. Mitchell Eds, Butterworth Publishing Co., London.
207. Ross-Murphy, S.B., 1995b, Structure-property relationships in food biopolymer gels and solutions, Journal of Rheology, 39: 1451-1463.
208. Roths, T., Marth, M., Weese, J., and Honerkamp, J., 2001, A generalized regularization method for nonlinear ill-posed problems enhanced for nonlinear regularization terms, Computer Physics Communications, 139: 279-296.
209. Rouse, P.E., 1953, Journal of Chemical Physics, 21: 1272-1280.
210. Safari-Ardi, M. and Phan-Thien, N., 1998, Stress relaxation and oscillatory tests to distinguish between doughs prepared from wheat flour of different varietal origin, Cereal Chemistry, 75: 80-84.
211. Seow, C.C., Cheah, P.B., and Chang, Y.P., 1999, Antiplasticization by water in reduced moisture food systems, Journal of Food Science, 64: 576-581.
212. Segre, G. and Silbergerg, A., 1962, Behavior of macroscopic rigid spheres in Poseuille flow, Journal of Fluid Mechanics, 14: 115-135.
213. Shama, F. and Sherman, P., 1966a, Texture of ice cream 2. Rheological properties of frozen ice cream, Journal of Food Science, 31: 699-706.
214. Shama, F. and Sherman, P., 1966b, Texture of ice cream 3. Rheological properties of mix and melted ice cream, Journal of Food Science, 31: 707-716.
215. Shama, F. and Sherman, P., 1973, Identification of stimuli controlling the sensory evaluation of viscosity, II. Oral methods, Journal of Texture Studies, 4: 111-118.
216. Shama, F., Parkinson, C., and Sherman, P., 1973, Identification of stimuli controlling the sensory evaluation of viscosity, I. Non-oral methods, Journal of Texture Studies, 4: 102-110.
217. Sheth, B.B., 1976, Viscosity measurements and interpretation of viscosity data, Journal of Texture Studies, 7: 157
218. Shrimanker, S.H., 1989, Evaluation of the Doi-Edwards theory for predicting viscoelastic properties of food biopolymer. M.S. Thesis, Rutgers University.
219. Skelland, A.H.P., 1967, Non-Newtonian Flow and Heat Transfer. Wiley, New York.
220. Slade, L. and Levine, H., 1987, Recent advances in starch retrogradation. In: Industrial Polysccharides, S.S. Stivade, V. Crescenzi, and I.C.M. Deo, Eds, pp. 387-430. Gordon and Buech Science Publishers, NY.
221. Sliwinski, E.L., Kolster, P., and van Vliet, T., 2004a, Large-deformation properties of wheat dough in uni- and biaxial extension. Part I. Flour dough, Rheologica Acta, 43: 306-320.
222. Sliwinski, E.L., van der Hoef, F., Kolster, P., van Vliet, T., 2004b, Large-deformation properties of wheat dough in uni- and biaxial extension. Part II. Gluten dough, Rheologica Acta, 43: 321-332.
223. Smith, J.R., Smith, T.L., and Tschoegl, N.W., 1970, Rheological properties of wheat flour doughs III. Dynamic shear modulus and its dependence on amplitude, frequency and dough composition, Rheologica Acta, 9: 239-252.
224. Soskey, P.R. and Winter, H.H., 1984, Large step shear strain experiments with parallel-disk rotational rheometers., Journal of Rheology, 28: 625-645.
225. Sperling, L.H., 2001, Introduction to Physical Polymer Science, John Wiley and Sons, Inc, New York.
226. Spriggs, T.W., Huppler, J.P., and Bird, R.B., 1966, An experimental appraisal of viscoelastic models, Transactions of the Society of Rheology, 10: 191-213.
227. Steffe, J.F., 1996, Rheological Methods in Food Process Engineering, 2nd ed., Freeman Press, East Lansing.
228. Steffe, J.F., Mohamed, I.O., and Ford, E.W., 1986, Rheological properties of fluid foods: data compilation. In: Physical and Chemical Properties of Food, M.E. Okos, Ed., ASAE Publications.
229. Stevens, S.S., 1975, Psychophysics, Introduction to Its Perceptual and Social Perspectives, JohnWiley & Sons, Inc., New York.
230. Suwonsichon, T. and Peleg, M., 1999a, Imperfect squeezing flow viscometry of mustards with suspended particulates, Journal of Food Engineering, 39: 217-226.
231. Suwonsichon, T. and Peleg, M., 1999b, Imperfect squeezing flow viscometry for commercial refried beans, Food Science and Technology International, 5: 159-166.
232. Suwonsichon, T. and Peleg, M., 1999c, Rheological characterization of almost intact and stirred yogurt by imperfect flow viscometry, Journal of the Science of Food and Agriculture, 79: 911-921.
233. Suwonsichon, T. and Peleg, M., 1999d, Rheological characterization of ricotta cheeses by imperfect flow viscometry, Journal of Texture Studies, 30: 89-103.
234. Svegmark, K. and Hermansson, A.M., 1991, Changes induced by shear and gel formation in the viscoelastic behavior of potato, wheat and maize starch dispersions, Carbohydrate Polymer, 15: 151-169.
235. Toledo, R., 1980, Fundamentals of Food Process Engineering, AVI Publishing Co., New York.
236. Toufeili, I., Lambert, I.A., and Kokini, J.L., 2002, Effect of glass transition and cross-linking on rheological properties of gluten: Development of a preliminary state diagram, Cereal Chemistry, 79: 138-142.
237. Treloar, L.R.G., 1975, The Physics of Rubber Elasticity, Claredon Press, Oxford.
238. Wagner, M.H., 1976, Analysis of time-dependent nonlinear stress-growth data for shear and elongational flow of a low-density branched polyethylene melt, Rheologica Acta, 15: 136.
239. Walters, K., 1975, Rheometry, John Wiley & Sons, Inc., New York.
240. Wang, C.F., 1995, Simulation of the linear and non-linear rheological properties of gluten and gliadin using the Bird-Carreau and the Wagner constitutive models, Ph.D. Thesis, Rutgers University.
241. Wang, C.F. andKokini, J.L., 1995a, Prediction of the nonlinear viscoelastic properties of gluten doughs, Journal of Food Engineering, 25: 297-309.
242. Wang, C.F. and Kokini, J.L., 1995b, Simulation of the nonlinear rheological properties of gluten dough using the Wagner constitutive model, Journal of Rheology, 39: 1465-1482.
243. Wang, F.C. and Sun, X.S., 2002, Creep-recovery of wheat flour doughs and relationship to other physical dough tests and breadmaking performance, Cereal Chemistry, 79: 567-571.
244. Weese, J., 1991, FTIKREG: A Program for the Solution of Fredholm Integral Equations of the First Kind, User Manual, Freiburger Materialforschungszentrum, FRG.
245. Weese, J., 1992, A reliable and fast method for the solution of Fredholm integral equations of the first kind based on Tikhonov regularization, Computer Physics Communications, 69: 99-111.
246. White, J.L. and Metzner, A.B., 1963, Development of constitutive equations for polymeric melts and solutions, Journal of Applied Polymer Science, 7: 1867-1889.
247. Winter, H.H. and Chambon, F., 1986, Analysis of linear viscoelasticity of a crosslinking polymer at the gel point, Journal of Rheology, 30: 367-382.
248. Yamamoto, M., 1956, The viscoelastic properties of network structure I. General formalism, Journal of the Physical Society, 11: 413-421.
249. Yang, H.-H. and Manas-Zloczower, I., 1994, Analysis of mixing performance in a VIC mixer, Internernational Polymer Processing, IX: 291-302.
250. Zapas, L.J., 1966, Viscoelastic behavior under large deformations, J. Res. Nat. Bur. Stds, 70A, 525.
251. Zimm, B.H., 1956, Dynamics of polymer molecules in dilute solution viscoelasticity, flow birefringence and dielectric loss, Journal of Chemical Physics, 24: 269-278.