| Revista: | Brazilian journal of chemical engineering |
| Base de datos: | PERIÓDICA |
| Número de sistema: | 000308621 |
| ISSN: | 0104-6632 |
| Autors: | Chang, Y.K1 Martínez Bustos, F2 Park, T.S3 Kokini, J.L4 |
| Institucions: | 1Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos, Campinas, Sao Paulo. Brasil 2Instituto Politécnico Nacional, Centro de Investigación y de Estudios Avanzados, Querétaro. México 3Rutgers University, Department of Food Science, New Brunswick, New Jersey. Estados Unidos de América 4Rutgers University, Center for Advanced Food Technology, New Brunswick, New Jersey. Estados Unidos de América |
| Any: | 1999 |
| Període: | Sep |
| Volum: | 16 |
| Número: | 3 |
| Paginació: | 285-295 |
| País: | Brasil |
| Idioma: | Inglés |
| Tipo de documento: | Artículo |
| Enfoque: | Experimental, aplicado |
| Resumen en inglés | The influence of specific mechanical energy (SME) on cornmeal viscosity during the twin-screw extrusion at feed moisture contents of 25 and 30% and screw speeds in the range from 100 to 500 rpm was measured. Cornmeal was extruded in a co-rotating, intermeshing twin-screw coupled to a slit die rheometer. One approach to the on-line rheological measurement is to use a slit die with the extruder. In the present work it was show that shear viscosity decreased as a function of SME. The viscosity of cornmeal at the exit die was influenced by screw speed, rate of total mass flow, mass temperature inside the extruder and SME. An increase in screw speed resulted in an increase in SME and a decrease in viscosity. A reduction in slit die height and an increase in screw speed and mass temperature led to a remarkable macromolecular degradation of the starch, as evidenced by the decrease in viscosity |
| Disciplines | Química |
| Paraules clau: | Química de alimentos, Extrusor de rosca doble, Energía mecánica específica, Reómetro, Harina de maíz, Viscosidad |
| Keyword: | Chemistry, Food chemistry, Twin-screw extruder, Specific mechanical energy, Rheometer, Corn meal, Viscosity |
| Text complet: | Texto completo (Ver HTML) |
