PRELIMINARY INVESTIGATION OF PASTA EXTRUSION PROCESS: RHEOLOGICAL CHARACTERIZATION OF SEMOLINA DOUGH
Rheological measurements were conducted on semolina doughs. Two doughs were considered, one directly taken from an extrusion plant and another mixed in lab conditions. A rotational viscometer was used in the plate-plate configuration. Creep tests were carried on too, to verify the possibility to neg...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
PAGEPress Publications
2007-06-01
|
| Series: | Journal of Agricultural Engineering |
| Subjects: | |
| Online Access: | http://www.agroengineering.org/index.php/jae/article/view/102 |