Journal ArticleDOI
A computer simulation of the dynamics of bubble growth and shrinkage during extrudate expansion
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TLDR
In this paper, a combination of a power law model with the Williams-Landel-Ferry (WLF) equation is used to describe the rheological behavior of the extruded fluid.About:
This article is published in Journal of Food Engineering.The article was published on 1994-01-01. It has received 128 citations till now. The article focuses on the topics: Bubble & Viscosity.read more
Citations
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Rheology and the breadmaking process
TL;DR: The application of rheology to the main processes encountered during breadmaking (mixing, sheeting, fermentation, and baking) is reviewed in this paper, where the most commonly used rheological test methods and their relationships to product functionality are reviewed.
Journal ArticleDOI
Nucleation and Expansion During Extrusion and Microwave Heating of Cereal Foods
Carmen I. Moraru,Jozef L. Kokini +1 more
TL;DR: Nucleation and expansion theories are presented along with quantitative data that support them and the effect of processing conditions and properties of the biopolymeric matrix on nucleation and Expansion are discussed.
Journal ArticleDOI
Glass Transition and Food Technology: A Critical Appraisal
TL;DR: In this article, the authors discuss the extent to which it is possible to understand and predict the behavior of frozen food products during processing and storage, on the basis of glass transition temperature values (Tg) and phenomena related to glass transition.
Journal ArticleDOI
Rheology to understand and optimize processibility, structures and properties of starch polymeric materials
TL;DR: In this paper, the state of the art in the field of the rheology of starch polymers, including specially designed rheometric techniques and complex Rheology as influenced by different conditions, is reviewed.
Journal ArticleDOI
Relations between rheological properties of molten starches and their expansion behaviour in extrusion
TL;DR: In this article, a set of starches with various amylose contents were expanded by extrusion through a specific slit die rheometer, and a limit temperature was found (160 °C < Tp < 180 °C), above which longitudinal and sectional expansion indices are negatively correlated, which is explained by the start of bubble growth inside the die.
References
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Journal ArticleDOI
On the dynamics of phase growth
TL;DR: In this paper, the equations governing spherically symmetric phase growth in an infinite medium are first formulated for the general case and then simplified to describe growth controlled by the transport of heat and matter.
Journal ArticleDOI
A General Model for Expansion of Extruded Products
TL;DR: In this article, the expansions (cross-sectional, longitudinal, and volumetric) of corn extrudates made with a single-screw extruder were studied and an inverse relationship between radial and longitudinal expansions was confirmed.
Journal ArticleDOI
A study of the dynamics of foam growth: Analysis of the growth of closely spaced spherical bubbles
Moris Amon,Costel D. Denson +1 more
TL;DR: In this paper, a mathematical analysis of bubble growth in an expanding foam is presented based on a cell model whereby the foam is divided into spherical microscopic unit cells of equal and constant mass, each consisting of a liquid envelope or shell and a concentric spherical gas bubble.
Journal ArticleDOI
Twin-screw extrusion cooking of starches: Flow behaviour of starch pastes, expansion and mechanical properties of extrudates
B. Launay,J.M. Lisch +1 more
TL;DR: In this paper, several starches, corn and durum wheat semolina, and wheat flour were extruded with a twin-screw, pilot-scale machine (Creusot-Loire BC 45), and flow curves were obtained at 60°C with a coaxial-cylinder viscometer.
Related Papers (5)
Nucleation and Expansion During Extrusion and Microwave Heating of Cereal Foods
Carmen I. Moraru,Jozef L. Kokini +1 more