Innovative Inline Rheometer for Determination of the Starch Degradation during Extrusion

被引：4

作者：

Hochstein, Bernhard ^{[1
]}

Kizilbay, Zeynep ^{[1
]}

Horvat, Mario ^{[2
]}

Schuchmann, Heike P. ^{[2
]}

Willenbacher, Norbert ^{[1
]}

机构：

[1] Karlsruher Inst Technol KIT, Inst Mech Verfahrenstech & Mech, D-76131 Karlsruhe, Germany

[2] Karlsruher Inst Technol KIT, Inst Bio & Lebensmitteltech, Bereich Lebensmittelverfahrenstech 1, D-76131 Karlsruhe, Germany

来源：

CHEMIE INGENIEUR TECHNIK | 2015年 / 87卷 / 1-2期

关键词：

Extrusion cooking; Inline rheometry; Molecular weight distribution; Starch degradation; SLIT-DIE VISCOMETER; THERMOMECHANICAL TREATMENT; VISCOSITY; RHEOLOGY;

D O I：

10.1002/cite.201300111

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

In food technology, cereals based on starch melts are often manufactured by the process of extrusion cooking. To characterize the rheological behavior of the starch melt during the process, a new inline rheometer was developed. Special features of the rheometer are the adjustable pressure loss to avoid reactions to the starch stress in the extruder and variable measuring geometry, and therefore, shear rate during extrusion. Using this inline rheometer, it was possible to correlate the inline determined flow functions with the molecular weight distributions of the starch.

引用

页码：90 / 94

页数：5

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