RHEOLOGICAL CHANGES IN COOKED CORNMEAL DOUGH DUE TO DIFFERENCES IN MOISTURE-CONTENT USING SQUEEZING FLOW VISCOMETRY Academic Article

abstract

• The elongational viscosity of two different cooked cornmeal dough was determined as a function of moisture content (55-70% wet basis) and differences in cornmeal structure using the lubricated squeezing flow technique. When the flow regime was not governed by the viscoelastic effect, cooked cornmeal dough could be described as a power-law fluid with a flow behavior index, n, of 0.418-0.473 and consistency coefficient, K, ranging from 18.7 to 85.0 kPa s". Regression results indicated that K increased exponentially as moisture content decreased. Results suggested that the technique can be used to characterize the flow behavior and viscosity values of cooked cornmeal dough for further use in control of food processes such as extrusion.

authors

• Castell-Perez, M
• Moreira, Rosana

published proceedings

• FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

author list (cited authors)

• MOREIRA, R. G., LO, T. E., & CASTELLPEREZ, M. E.

citation count

• 3

complete list of authors

• MOREIRA, RG||LO, TE||CASTELLPEREZ, ME

publication date

• February 1995

publisher

• SAGE Publications  Publisher

published in

• Food Science and Technology International  Journal

keywords

• Corn Meal Dough
• Elongational Viscosity
• Rheology

Digital Object Identifier (DOI)

• 10.1177/108201329500100107

start page

• 41

end page

• 45

volume

• 1

issue

• 1

URL

• http://dx.doi.org/10.1177/108201329500100107