Generalized viscosity model for extrusion of protein doughs

R. G. Morgan, J. F. Steffe, R. Y. Ofoli

Research output: Contribution to journalArticle

  • 52 Citations

Abstract

A theoretical model to predict the apparent viscosity of protein doughs during thermal processing involving heat induced denaturation is presented. The model allows viscosity prediction based on the effects of temperature-time history, strain history, temperature, shear rate and moisture content. Data from several sources have been considered in investigating the performance of the model. The approach facilitates an understanding of the mechanisms associated with protein texturization during extrusion.

Original languageEnglish (US)
Pages (from-to)55-78
Number of pages24
JournalJournal of Food Process Engineering
Volume11
Issue number1
StatePublished - 1989

Profile

Viscosity
Hot Temperature
Temperature
Proteins
Anthralin
viscosity
proteins
Artificial Heart
extrusion
dough
history
temperature
History
Acetanilides
Dextrothyroxine
Extrusion
texturization
denaturation
shears
heat treatment

ASJC Scopus subject areas

  • Food Science
  • Chemical Engineering(all)

Cite this

Generalized viscosity model for extrusion of protein doughs. / Morgan, R. G.; Steffe, J. F.; Ofoli, R. Y.

In: Journal of Food Process Engineering, Vol. 11, No. 1, 1989, p. 55-78.

Research output: Contribution to journalArticle

Morgan, R. G.; Steffe, J. F.; Ofoli, R. Y. / Generalized viscosity model for extrusion of protein doughs.

In: Journal of Food Process Engineering, Vol. 11, No. 1, 1989, p. 55-78.

Research output: Contribution to journalArticle

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