Capillary rheometry of soy isolate dough

Capillary rheometry of soy isolate dough

Viscosity of 30 and 48% soy isolate (Promine-D) dough is determined using an Instron capillary rheometer at 298K, 333K and 363K. Thermal transitions of 10 to 100% soy isolate dough are measured using a Perkin-Elmer Differential Scanning Calorimeter (DSC-2) over 310 to 350K. The observed behavior of...

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Bibliographic Details
Main Author: Sigmon, Stephen Gill
Other Authors: Chemical Engineering
Format: Others
Language:en_US
Published: Virginia Polytechnic Institute and State University 2015
Subjects:
LD5655.V855 1979.S568
Dough
Soy flour
Online Access:http://hdl.handle.net/10919/53055
Description
Summary:Viscosity of 30 and 48% soy isolate (Promine-D) dough is determined using an Instron capillary rheometer at 298K, 333K and 363K. Thermal transitions of 10 to 100% soy isolate dough are measured using a Perkin-Elmer Differential Scanning Calorimeter (DSC-2) over 310 to 350K. The observed behavior of the soy isolate doughs is explained in terms of a network based on temporary crosslinks, possibly hydrogen bonds. Additionally, factors which complicate viscosity measurement of these doughs are discussed including yield stresses, melt fracture and sample reservoir pressure losses. === Master of Science

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