CHARACTERIZATION OF RHEOLOGICAL PROPERTIES FOR EXTRUDED INSTANT POWDER OF CEREALS BASE (STARCH)

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CIOBOTARU OANA; LEEB CLAUDIA V.; SCHUCHMANN HEIKE P.

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Seminar Paper

Paper Information

Seminar: NATIONAL CONGRESS ON SNACK FOODS
Year:2014 | Issue:1

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Title

CHARACTERIZATION OF RHEOLOGICAL PROPERTIES FOR EXTRUDED INSTANT POWDER OF CEREALS BASE (STARCH)

Author(s)

CIOBOTARU OANA | LEEB CLAUDIA V. | SCHUCHMANN HEIKE P.

Keywords

INSTANT POWDER

FLOUR

RHEOLOGY

EXTRUSION

Abstract

RHEOLOGICAL PROPERTIES OF TWO INSTANT POWDERS FOR CHILDRENS (DRUM DRYING PRODUCTS ALNATURA OAT MASH AND NESTLE SEMOLINA) COMPARED WITH TWO EXTRUDED STARCHY PRODUCTS (WHEAT FLOUR AND CORN STARCH) FOR GENERAL USE WERE ANALYSED. THE MEASUREMENTS WERE REALISED USING PLATE-PLATE GEOMETRY AND FLOW CURVES AND VISCOSITY WERE OBTAINED. THE PROCEDURE FOR THE RHEOLOGICAL ANALYSIS WAS ESTABLISHED. THE CURVES OBTAINED SHOWED THAT ALL FOUR ANALYSED PRODUCTS BEHAVE AS PSEUDO PLASTIC FLUIDS. THE RHEOGRAMS ILLUSTRATE THAT EXTRUDED PRODUCTS, AS WELL AS THE DRUM DRIED ONES SHOW UNREAL THIXOTROPY.

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APA: Copy

CIOBOTARU, OANA, LEEB, CLAUDIA V., & SCHUCHMANN, HEIKE P.. (2014). CHARACTERIZATION OF RHEOLOGICAL PROPERTIES FOR EXTRUDED INSTANT POWDER OF CEREALS BASE (STARCH). NATIONAL CONGRESS ON SNACK FOODS. SID. https://sid.ir/paper/927733/en

Vancouver: Copy

CIOBOTARU OANA, LEEB CLAUDIA V., SCHUCHMANN HEIKE P.. CHARACTERIZATION OF RHEOLOGICAL PROPERTIES FOR EXTRUDED INSTANT POWDER OF CEREALS BASE (STARCH). 2014. Available from: https://sid.ir/paper/927733/en

IEEE: Copy

OANA CIOBOTARU, CLAUDIA V. LEEB, and HEIKE P. SCHUCHMANN, “CHARACTERIZATION OF RHEOLOGICAL PROPERTIES FOR EXTRUDED INSTANT POWDER OF CEREALS BASE (STARCH),” presented at the NATIONAL CONGRESS ON SNACK FOODS. 2014, [Online]. Available: https://sid.ir/paper/927733/en

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