A GENERALIZED VISCOSITY MODEL FOR EXTRUSION of PROTEIN DOUGHS1
作者:
R.G. MORGAN,
J.F. STEFFE,
R.Y. OFOLI,
期刊:
Journal of Food Process Engineering
(WILEY Available online 1989)
卷期:
Volume 11,
issue 1
页码: 55-78
ISSN:0145-8876
年代: 1989
DOI:10.1111/j.1745-4530.1989.tb00022.x
出版商: Blackwell Publishing Ltd
数据来源: WILEY
摘要:
ABSTRACTA theoretical model to predict the apparent viscosity of protein doughs during thermal processing involving heat induced denaturation is presented. the model allows viscosity prediction based on the effects of temperature‐time history, strain history, temperature, shear rate and moisture content. Data from several sources have been considered in investingating the performance of the model. the approach facilitates an understanding of the mechanisms associated with protein texturization during extrusio
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