Rheological behaviour during extrusion of blends of minced fish and wheat flour.

Bhattacharya, K. R. and Das, H and Bose, A. N. (1992) Rheological behaviour during extrusion of blends of minced fish and wheat flour. Journal of Food Engineering, 15 (2). 123-127, 26 ref..

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Abstract

Effect of the extrusion process variables, such as length/diam. (L/D) ratio of the extruder, feed ratio (ratio of the solids of fish and wheat flour), temp. of extrusion, and screw speed on the rheological behaviour of blends of partially dried low-cost minced fish and wheat flour were studied. A single-screw, variable-length extrusion cooker, with a barrel bore of 25 mm was developed for this purpose. Pseudoplastic behaviour was observed during extrusion. The shear rate-shear stress data can be fitted (r <greater than or equal to> 0.90, p <less than or equal to> 0.01) to the power-law model. The L/D ratio of the extruder affects the rheological behaviour of the food dough during extrusion, and hence, the L/D ratio should also be considered as a process variable. A simple mathematical model to predict the rheological properties such as the consistency coeff., flow behaviour index, and apparent viscosity of blends during extrusion was proposed.

Item Type:	Article
Uncontrolled Keywords:	CEREALS-; EXTRUSION-; FISH-; FLOURS-CEREAL; PHYSICAL-PROPERTIES; RHEOLOGICAL-PROPERTIES; WHEAT-; FLOUR-; FLOUR-SPECIFIC; SEA-FOODS
Subjects:	600 Technology > 08 Food technology > 14 Physical properties > 03 Rheology 600 Technology > 08 Food technology > 21 Cereals 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Fish
Divisions:	Lipid Science and Traditional Foods
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	26 Feb 2018 11:12
Last Modified:	26 Feb 2018 11:12
URI:	http://ir.cftri.res.in/id/eprint/7981

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