A VISCOSITY MODEL FOR A COOKING DOUGH 1
1978; Wiley; Volume: 2; Issue: 1 Linguagem: Inglês
10.1111/j.1745-4530.1978.tb00194.x
ISSN1745-4530
AutoresCHARLES H. REMSEN, J. Peter Clark,
Tópico(s)Food composition and properties
ResumoABSTRACT A five parameter semi‐empirical model is developed describing the apparent viscosity of a cooking dough as a function of applied shear rate, temperature, and time‐temperature history. Such a model will be useful in the mathematical simulation of the extrusion cooking process. Other factors which can affect the apparent viscosity of a cooking dough are also discussed. The viscosity model is verified and the constants evaluated for a typical dough by combining the results of Amylograph and capillary viscometer experiments.
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