Rheological modeling of potato flour during extrusion cooking

Kevin L. Mackey, Robert Y. Ofoli, Ron G. Morgan, James F. Steffe

Research output: Contribution to journalArticle

  • 17 Citations

Abstract

A generalized model for predicting the effects of shear rate, temperature, moisture content, time-temperature history and strain history on viscosity has been evaluated for extruded potato flour doughs. An Instron Capillary Rheometer and a 50 mm Baker Perkins co-rotating twin screw extruder were used to evaluate all effects incorporated in the model, except strain history. The power law model was used to describe shear rate effects in the range 10-10,000 s-1. The generalized model fit observed data for temperatures of 25-95°C and moisture contents ranging from 22 to 50%, wet basis. Since potato flour by its manufacturing process is pregelatinized, it was unnecessary to evaluate the effects of time-temperature history. Strain history was found to have an insignificant influence on the viscosity.

Original languageEnglish (US)
Pages (from-to)1-11
Number of pages11
JournalJournal of Food Process Engineering
Volume12
Issue number1
StatePublished - Jan 1990
Externally publishedYes

Profile

Acetanilides
Anthralin
Cooking
Flour
Solanum tuberosum
Temperature
history
temperature
Carbamoyl-Phosphate Synthase (Glutamine-Hydrolyzing)
History
potato flour
Protoveratrines
Artificial Heart
Competitive Binding
Viscosity
Shear deformation
Moisture
shears
viscosity
water content

ASJC Scopus subject areas

  • Food Science
  • Chemical Engineering(all)

Cite this

Rheological modeling of potato flour during extrusion cooking. / Mackey, Kevin L.; Ofoli, Robert Y.; Morgan, Ron G.; Steffe, James F.

In: Journal of Food Process Engineering, Vol. 12, No. 1, 01.1990, p. 1-11.

Research output: Contribution to journalArticle

Mackey, Kevin L.; Ofoli, Robert Y.; Morgan, Ron G.; Steffe, James F. / Rheological modeling of potato flour during extrusion cooking.

In: Journal of Food Process Engineering, Vol. 12, No. 1, 01.1990, p. 1-11.

Research output: Contribution to journalArticle

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