RHEOLOGY AND EXTRUSION OF MAIZE GRITS
- 1 January 1985
- journal article
- research article
- Published by Taylor & Francis in Chemical Engineering Communications
- Vol. 32 (1) , 239-262
- https://doi.org/10.1080/00986448508911650
Abstract
The food dough viscosity is investigated under extrusion conditions and this is then related to the product (maize grits) properties. The shear and temperature history is simulated by using long slit dies.Keywords
This publication has 6 references indexed in Scilit:
- The entanglement concept in polymer rheologyPublished by Springer Nature ,2006
- Flow, mixing and residence time distribution of maize starch within a twin-screw extruder with a longitudinally-split barrelJournal of Cereal Science, 1983
- Changes in the Starch Fraction During Extrusion‐cooking of CornJournal of Food Science, 1983
- Concentration and shear rate dependence of viscosity in random coil polysaccharide solutionsCarbohydrate Polymers, 1981
- A VISCOSITY MODEL FOR A COOKING DOUGH1Journal of Food Process Engineering, 1978
- A Study of the Phenomenon of Rheological Dilatancy in an Aqueous Pigment SuspensionTransactions of the Society of Rheology, 1968