ISSN:
1435-1528
Keywords:
Slit die
;
rheometer
;
extrusion
;
starch
;
thermomechanical treatment
Source:
Springer Online Journal Archives 1860-2000
Topics:
Chemistry and Pharmacology
,
Physics
Notes:
Abstract A novel in-line rheometer, called “Rheopac”, has been designed and built in order to study the rheological behaviour of starchy products or, more generally, of products sensitive to a thermomechanical treatment. It is based on the principle of a twin channel, using a balance of feed rate between each of them, in order to make local shear rate vary in the measuring section without changing the flow conditions into the extruder. A wide range of shear rate could be reached and measurements were performed more swiftly than with a classical slit die. The viscous behaviour of maize starch was studied by taking into account the influence of the thermomechanical history, which modified the starch degradation and thus led to important variations in the viscosity. Experimental results were satisfactorily compared to previously published models.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/BF00396177
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