RHEOLOGICAL MODELING OF CASSAVA (<I>Manihot esculenta</> CRANZ) STARCHES AND FLOURS DURING EXTRUSION PROCESS

Rheological modeling of cassava flours and starches during an extrusion process was made in order to predict the effect of shear rate, temperature and water contents on viscosity. Experimentation was made on a high pressure twin bore capillary rheometer (Rosand RH-7) and viscosity data were adjusted...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Angélica P. SANDOVAL A., Imad FARHAT, Alejandro FERNÁNDEZ Q.
Formato:	article
Lenguaje:	EN
Publicado:	Universidad de Antioquia 2009
Materias:	Rheological modeling shear viscosity extrusion yucca flour starch. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
Acceso en línea:	https://doaj.org/article/0f87104f950842569554cb2ff52d4f8f
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:doaj.org-article:0f87104f950842569554cb2ff52d4f8f
record_format	dspace
spelling	oai:doaj.org-article:0f87104f950842569554cb2ff52d4f8f2021-11-19T04:21:51ZRHEOLOGICAL MODELING OF CASSAVA (<I>Manihot esculenta</> CRANZ) STARCHES AND FLOURS DURING EXTRUSION PROCESS0121-40042145-2660https://doaj.org/article/0f87104f950842569554cb2ff52d4f8f2009-02-01T00:00:00Zhttps://revistas.udea.edu.co/index.php/vitae/article/view/563https://doaj.org/toc/0121-4004https://doaj.org/toc/2145-2660Rheological modeling of cassava flours and starches during an extrusion process was made in order to predict the effect of shear rate, temperature and water contents on viscosity. Experimentation was made on a high pressure twin bore capillary rheometer (Rosand RH-7) and viscosity data were adjusted to the Harper rheological model. All materials presented a characteristic shear thinning behaviour, but starch viscosity was more sensitive to changes of the processing conditions such as temperature and water contents, whereas flour viscosity was influenced by fiber and protein which interfered with starch gelatinization. Angélica P. SANDOVAL A.Imad FARHATAlejandro FERNÁNDEZ Q.Universidad de AntioquiaarticleRheological modelingshear viscosityextrusionyuccaflourstarch.Food processing and manufactureTP368-456Pharmaceutical industryHD9665-9675ENVitae, Vol 14, Iss 1 (2009)
institution	DOAJ
collection	DOAJ
language	EN
topic	Rheological modeling shear viscosity extrusion yucca flour starch. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
spellingShingle	Rheological modeling shear viscosity extrusion yucca flour starch. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675 Angélica P. SANDOVAL A. Imad FARHAT Alejandro FERNÁNDEZ Q. RHEOLOGICAL MODELING OF CASSAVA (<I>Manihot esculenta</> CRANZ) STARCHES AND FLOURS DURING EXTRUSION PROCESS
description	Rheological modeling of cassava flours and starches during an extrusion process was made in order to predict the effect of shear rate, temperature and water contents on viscosity. Experimentation was made on a high pressure twin bore capillary rheometer (Rosand RH-7) and viscosity data were adjusted to the Harper rheological model. All materials presented a characteristic shear thinning behaviour, but starch viscosity was more sensitive to changes of the processing conditions such as temperature and water contents, whereas flour viscosity was influenced by fiber and protein which interfered with starch gelatinization.
format	article
author	Angélica P. SANDOVAL A. Imad FARHAT Alejandro FERNÁNDEZ Q.
author_facet	Angélica P. SANDOVAL A. Imad FARHAT Alejandro FERNÁNDEZ Q.
author_sort	Angélica P. SANDOVAL A.
title	RHEOLOGICAL MODELING OF CASSAVA (<I>Manihot esculenta</> CRANZ) STARCHES AND FLOURS DURING EXTRUSION PROCESS
title_short	RHEOLOGICAL MODELING OF CASSAVA (<I>Manihot esculenta</> CRANZ) STARCHES AND FLOURS DURING EXTRUSION PROCESS
title_full	RHEOLOGICAL MODELING OF CASSAVA (<I>Manihot esculenta</> CRANZ) STARCHES AND FLOURS DURING EXTRUSION PROCESS
title_fullStr	RHEOLOGICAL MODELING OF CASSAVA (<I>Manihot esculenta</> CRANZ) STARCHES AND FLOURS DURING EXTRUSION PROCESS
title_full_unstemmed	RHEOLOGICAL MODELING OF CASSAVA (<I>Manihot esculenta</> CRANZ) STARCHES AND FLOURS DURING EXTRUSION PROCESS
title_sort	rheological modeling of cassava (<i>manihot esculenta</> cranz) starches and flours during extrusion process
publisher	Universidad de Antioquia
publishDate	2009
url	https://doaj.org/article/0f87104f950842569554cb2ff52d4f8f
work_keys_str_mv	AT angelicapsandovala rheologicalmodelingofcassavaimanihotesculentacranzstarchesandfloursduringextrusionprocess AT imadfarhat rheologicalmodelingofcassavaimanihotesculentacranzstarchesandfloursduringextrusionprocess AT alejandrofernandezq rheologicalmodelingofcassavaimanihotesculentacranzstarchesandfloursduringextrusionprocess
_version_	1718420415811944448

RHEOLOGICAL MODELING OF CASSAVA (<I>Manihot esculenta</> CRANZ) STARCHES AND FLOURS DURING EXTRUSION PROCESS

Ejemplares similares