Rheological Modeling of Corn Starch Doughs At Low to Intermediate Moisture

KEVIN L. MACKEY, ROBERT Y. OFOLI

    Research output: Research - peer-reviewArticle

    • 22 Citations

    Abstract

    A generalized model for predicting the extrudate viscosity of starch based products at low to intermediate moisture content is presented. It incorporates the effects of shear rate, temperature, moisture content, time‐temperature history and strain history. The model was tested using corn starch dough at various moisture contents. An Instron capillary rheometer and a Baker Perkins MPF 50 D/25 co‐rotating twin screw extruder were used to collect all data. Viscosity was found to be a function of cook temperature and moisture content but not cook time. Observed versus predicted viscosity gave an R2 of 0.975 after accounting for shear rate, temperature, moisture content and time‐temperature history in the capillary rheometer. Extrusion tests indicated that correction for strain history was important for highly puffed extrudates.

    LanguageEnglish (US)
    Pages417-423
    Number of pages7
    JournalJournal of Food Science
    Volume55
    Issue number2
    DOIs
    StatePublished - 1990

    Profile

    corn starch
    dough
    water content
    temperature
    Starch
    Zea mays
    Temperature
    history
    viscosity
    Viscosity
    shears
    rheometers
    History
    extruders
    screws
    extrusion
    starch
    testing

    ASJC Scopus subject areas

    • Food Science

    Cite this

    Rheological Modeling of Corn Starch Doughs At Low to Intermediate Moisture. / MACKEY, KEVIN L.; OFOLI, ROBERT Y.

    In: Journal of Food Science, Vol. 55, No. 2, 1990, p. 417-423.

    Research output: Research - peer-reviewArticle

    @article{d1525de44ac44c9e899229b9733c3f38,
    title = "Rheological Modeling of Corn Starch Doughs At Low to Intermediate Moisture",
    abstract = "A generalized model for predicting the extrudate viscosity of starch based products at low to intermediate moisture content is presented. It incorporates the effects of shear rate, temperature, moisture content, time‐temperature history and strain history. The model was tested using corn starch dough at various moisture contents. An Instron capillary rheometer and a Baker Perkins MPF 50 D/25 co‐rotating twin screw extruder were used to collect all data. Viscosity was found to be a function of cook temperature and moisture content but not cook time. Observed versus predicted viscosity gave an R2 of 0.975 after accounting for shear rate, temperature, moisture content and time‐temperature history in the capillary rheometer. Extrusion tests indicated that correction for strain history was important for highly puffed extrudates.",
    author = "MACKEY, {KEVIN L.} and OFOLI, {ROBERT Y.}",
    year = "1990",
    doi = "10.1111/j.1365-2621.1990.tb06777.x",
    volume = "55",
    pages = "417--423",
    journal = "Journal of Food Science",
    issn = "0022-1147",
    publisher = "Wiley-Blackwell",
    number = "2",

    }

    TY - JOUR

    T1 - Rheological Modeling of Corn Starch Doughs At Low to Intermediate Moisture

    AU - MACKEY,KEVIN L.

    AU - OFOLI,ROBERT Y.

    PY - 1990

    Y1 - 1990

    N2 - A generalized model for predicting the extrudate viscosity of starch based products at low to intermediate moisture content is presented. It incorporates the effects of shear rate, temperature, moisture content, time‐temperature history and strain history. The model was tested using corn starch dough at various moisture contents. An Instron capillary rheometer and a Baker Perkins MPF 50 D/25 co‐rotating twin screw extruder were used to collect all data. Viscosity was found to be a function of cook temperature and moisture content but not cook time. Observed versus predicted viscosity gave an R2 of 0.975 after accounting for shear rate, temperature, moisture content and time‐temperature history in the capillary rheometer. Extrusion tests indicated that correction for strain history was important for highly puffed extrudates.

    AB - A generalized model for predicting the extrudate viscosity of starch based products at low to intermediate moisture content is presented. It incorporates the effects of shear rate, temperature, moisture content, time‐temperature history and strain history. The model was tested using corn starch dough at various moisture contents. An Instron capillary rheometer and a Baker Perkins MPF 50 D/25 co‐rotating twin screw extruder were used to collect all data. Viscosity was found to be a function of cook temperature and moisture content but not cook time. Observed versus predicted viscosity gave an R2 of 0.975 after accounting for shear rate, temperature, moisture content and time‐temperature history in the capillary rheometer. Extrusion tests indicated that correction for strain history was important for highly puffed extrudates.

    UR - http://www.scopus.com/inward/record.url?scp=84987262231&partnerID=8YFLogxK

    UR - http://www.scopus.com/inward/citedby.url?scp=84987262231&partnerID=8YFLogxK

    U2 - 10.1111/j.1365-2621.1990.tb06777.x

    DO - 10.1111/j.1365-2621.1990.tb06777.x

    M3 - Article

    VL - 55

    SP - 417

    EP - 423

    JO - Journal of Food Science

    T2 - Journal of Food Science

    JF - Journal of Food Science

    SN - 0022-1147

    IS - 2

    ER -