RHEOLOGICAL MODEL OF SOY DOUGH IN EXTRUSION
- 1 October 1978
- journal article
- Published by Wiley in Journal of Food Process Engineering
- Vol. 2 (4) , 337-342
- https://doi.org/10.1111/j.1745-4530.1978.tb00215.x
Abstract
A viscosity model of defatted soy dough under various conditions of shear rate, temperature and moisture level in the extrusion process is reported. The model represents the data well within the shear rate range of 50 to 1,000 s−1, the temperature range of 100 °C to 160 °C, and the added moisture range of 22% to 32%. The flow index is determined to be 0.127, and response surfaces of the viscosity are also presented.Keywords
This publication has 4 references indexed in Scilit:
- ENGINEERING ANALYSIS OF SOY DOUGH RHEOLOGY IN EXTRUSIONJournal of Food Process Engineering, 1978
- VISCOSITY OF AN INTERMEDIATE MOISTURE DOUGHJournal of Food Process Engineering, 1978
- MODELING A FORMING FOODS EXTRUDERJournal of Food Science, 1974
- Effect of Extruder Geometry on Torque and FlowTransactions of the ASAE, 1973