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  • 1
    Electronic Resource
    Electronic Resource
    EFFECT OF EXTRUDER RETENTION TIME ON CAPILLARY FLOW OF SOY DOUGH (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food process engineering 5 (1982), S. 0 
    Details
    ISSN: 1745-4530
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Soy dough (defatted soy flakes), at 120° C and 30% moisture, was extruded through a series of dies of differing length (L) and radius (R). Rlots of pressure (P) were linear with the length to radius ratios (L/R) of the dies at constant output rate (Q) and R. The intercepts of the P versus (L/R) plots on the P = O axis give the end corrections (e) for capillary flow at each output rate. For soy dough, these end corrections were surprisingly large at low output rates and generally decreased rapidly with increasing output rate. This is contrary to the normal behavior of viscoelastic fluids, such as thermoplastics, where the end correction increases with increasing output rate. Both the end correction, which is a measure of the elastic properties of the soy dough, and the viscosity of the soy dough depended on the output rate as expected and also on the retention time of the material in the system.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4530.1982.tb00259.x
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  • 2
    Electronic Resource
    Electronic Resource
    Rheology of thermoplastic starch: Effects of temperature, moisture content, and additives on melt viscosity (1995)
    Stamford, Conn. [u.a.] : Wiley-Blackwell
    Polymer Engineering and Science 35 (1995), S. 202-210 
    Details
    ISSN: 0032-3888
    Keywords: Chemistry ; Chemical Engineering
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology , Mechanical Engineering, Materials Science, Production Engineering, Mining and Metallurgy, Traffic Engineering, Precision Mechanics , Physics
    Notes: The melt viscosity of thermoplastic starch has been investigated as a function of temperature, moisture content, and processing conditions. The effects of various low molecular weight additives have also been studied. Starch melts exhibit power law behavior over the range of shear rates studied. Melt viscosity decreased with increasing temperature and moisture content (MC). The power law index m increased with increasing temperature. The consistency K decreased with increasing temperature and increasing moisture content. Moisture content during the pelletizing step influenced melt viscosities measured after equilibration to different MCs. All additives studied except glycerol monostearate (GMS) significantly lowered the melt viscosity of starch, some more effectively than water relative to starch with 15% MC. Starch with GMS had viscosities essentially the same as, or slightly higher than, starch/water. This behavior may be due to the presence of unmelted helical inclusion complexes of starch and GMS. Starch formulations at 160°C exhibited melt visocosities similar to an LDPE of melt index 1.8.
    Additional Material: 16 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/pen.760350214
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    Paper (German National Licenses)
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