Flow characterization of peach products during extrusion

被引：7

作者：

Akdogan, H ^{[1
]}

McHugh, TH ^{[1
]}

机构：

[1] ARS, USDA, Western Reg Res Ctr, Albany, CA 94710 USA

来源：

JOURNAL OF FOOD SCIENCE | 2000年 / 65卷 / 03期

关键词：

extrusion; viscosity; yield stress; Casson model; modified peach puree;

D O I：

10.1111/j.1365-2621.2000.tb16030.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Suitability of Bingham, Herschel-Bulkley, Casson, and Mizrahi-Berk models, to characterize the flow behavior of peach products during extrusion was investigated. The Casson equation sufficiently described the flow of peach extrudates within the 49 to 125 s(-1) shear rate range. As concentration increased, yield stress and consistency coefficients increased. A rheological model was proposed to describe the viscosity of peach extrudates. The model incorporates the effect of shear rate by the Casson equation and the effect of concentration by a linear expression. The model provided good fit to the experimental data for peach extrudates reconstituted from drum-dried peach purees.

引用

页码：471 / 475

页数：5

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