Chemical Engineering Communications · 1985 · 41 citations · 7 references
AgricultureFood ScienceFood EngineeringFood RheologyRheologyCereal ProcessingDough RheologyExtrusion ProcessingFood ExtrusionDough ViscoelasticityDough ViscosityExtrusionExtrusion FlowFood ViscosityRheology Of Extrusion Doughs
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. Key words: Dough viscosityExtrusionslit dies
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Thermal Processing and Quality of Foods
SI Fletcher, Terence J McMaster, Peter Richmond et al. · 1984 · 98 citations