RHEOLOGICAL MODELING OF CASSAVA (<I>Manihot esculenta</> CRANZ) STARCHES AND FLOURS DURING EXTRUSION PROCESS

Rheological modeling of cassava flours and starches during an extrusion process was made in order to predict the effect of shear rate, temperature and water contents on viscosity. Experimentation was made on a high pressure twin bore capillary rheometer (Rosand RH-7) and viscosity data were adjusted...

وصف كامل

التفاصيل البيبلوغرافية
الحاوية / القاعدة:Vitae
المؤلفون الرئيسيون: Angélica P. SANDOVAL A., Imad FARHAT, Alejandro FERNÁNDEZ Q.
التنسيق: مقال
اللغة:الإنجليزية
منشور في: Universidad de Antioquia 2009-02-01
الموضوعات:
Rheological modeling
shear viscosity
extrusion
yucca
flour
starch.
الوصول للمادة أونلاين:https://revistas.udea.edu.co/index.php/vitae/article/view/563

الانترنت

https://revistas.udea.edu.co/index.php/vitae/article/view/563

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