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

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Relation http://ir.cftri.com/7981/
 
Title Rheological behaviour during extrusion of blends of minced fish and wheat flour.
 
Creator Bhattacharya, K. R.
Das, H
Bose, A. N.
 
Subject 03 Rheology
21 Cereals
Fish
 
Description 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 0.90, p 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.
 
Date 1992
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/7981/1/Journal%20of%20Food%20Engineering%2015%20%28%201992%29%20123-%20137.pdf
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..