Roopa, B. S. and Pritam, Mazumder and Suvendu, Bhattacharya (2009) Fracture Behavior And Mechanism Of Puffed Cereal During Compression. Journal of Texture Studies, 40. pp. 157-171.
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Abstract
Texture of puffed cereals was determined to develop an instrumental
method and to provide a mechanism of compaction under compressive stress.
A model solidlike puffed rice at different moisture contents (2.0–8.5%) was
subjected to compression testing to determine the fracture/failure characteristics.
The force–deformation curves showed three zones and two firmnesses
during compression. The different textural parameters were sensitive to moisture
content above 6%. The microstructure of puffed rice consisted of many
closed air cells having thin cell walls (10–15 mm) while a compressed sample
showed breaking of cell walls with simultaneous development of fracture lines.
A mechanism of compaction or failure at macromolecular level for puffed rice
has been proposed based on texture data and microstructure.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | texture, snacks, brittle food products, Texture, expanded cereals, snack foods |
| Subjects: | 600 Technology > 08 Food technology > 18 Processed foods 600 Technology > 08 Food technology > 14 Physical properties > 05 Texture |
| Divisions: | Food Engineering |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 12 Nov 2010 10:56 |
| Last Modified: | 30 Dec 2016 13:18 |
| URI: | http://ir.cftri.res.in/id/eprint/9776 |
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