CHARACTERIZATION OF RHEOLOGICAL PROPERTIES FOR EXTRUDED INSTANT POWDER OF CEREALS BASE (STARCH)
محل انتشار: اولین همایش ملی میان وعده های غذایی
سال انتشار: 1393
نوع سند: مقاله کنفرانسی
زبان: انگلیسی
مشاهده: 1,096
فایل این مقاله در 10 صفحه با فرمت PDF قابل دریافت می باشد
- صدور گواهی نمایه سازی
- من نویسنده این مقاله هستم
استخراج به نرم افزارهای پژوهشی:
شناسه ملی سند علمی:
FNCSF01_019
تاریخ نمایه سازی: 21 تیر 1393
چکیده مقاله:
Rheological properties of two instant powders for childrens (drum drying products Alnatura oat mash and Nestle semolina) compared with two extruded starchy products (wheat flour and corn starch) for general use were analysed. The measurementswere realised using plate-plate geometry and flow curves and viscosity were obtained. The procedure for the rheological analysis was established. The curves obtained showed that all four analysed products behave as pseudoplastic fluids. The rheograms illustrate that extruded products, as well as the drum dried ones show unreal thixotropy.
کلیدواژه ها:
نویسندگان
OANA CIOBOTARU
Department of Food Biotechnology, Lucian Blaga University of Sibiu,romania
CLAUDIA V. LEEB
Department of Food Engineering, Technical University of Karlsruhe(TH), Germany
HEIKE P.SCHUCHMANN
Department of Food Engineering, Technical University of Karlsruhe(TH), Germany