ISSN:
1551-2916
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Mechanical Engineering, Materials Science, Production Engineering, Mining and Metallurgy, Traffic Engineering, Precision Mechanics
,
Physics
Notes:
Carbohydrates are often key components in the formulation of extrusion pastes, yet the reasons for selection are presently empirical. The influence on paste extrusion of various types of carbohydrates, such as starch, dextrin, lactose, and glucose, have been studied and related to their water retention capacities. The bulk yield stress and the surface shear stress both decrease as the moisture content increases; however, the way in which the water that is present interacts with the carbohydrate has an important influence. The behavior of some carbohydrates can be substantially accounted for by a consideration of packing effects; however, dextrin behaves differently. The carbohydrates function not only as a binder but also as a means of retaining the liquid phase.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1151-2916.1997.tb03059.x
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