Food texture as practiced in the industry has remained more of an art than a science. The ingredients of dough components, ie, proteins, starches, and lipids interact in a manner that is not fully understood. Evaluating the rheological parameters of the dough during extrusion may help in providing an understanding of the effect of product and process conditions on the texture of the extrudates. Techniques such as the hole pressure and entrance pressure drop for the measurement of elastic and extensional material functions could help provide a better understanding of the relationship between rheology and texture. These parameters could also be useful in developing a complete rheological equation of state (one that will predict both the viscous and elastic properties). Such equations of state would be useful in numerical modeling of the food extrusion process and help in developing a better understanding of the flow patterns in the extruder and aid in process control and product development.

10 Ways To Fight Off Cancer

10 Ways To Fight Off Cancer

Learning About 10 Ways Fight Off Cancer Can Have Amazing Benefits For Your Life The Best Tips On How To Keep This Killer At Bay Discovering that you or a loved one has cancer can be utterly terrifying. All the same, once you comprehend the causes of cancer and learn how to reverse those causes, you or your loved one may have more than a fighting chance of beating out cancer.

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