Abstract
ABSTRACTDynamic rheological properties of extruded rice dough were measured continuously using a Rheometrics On‐line Rheometer, an instrument designed for rubber and plastics applications. Storage and loss moduli were successfully measured over a moisture content range of 24 to 50% wet basis; however, the instrument is difficult to use in food research due to numerous problems: high pressure required to move material through the unit, internal dead spots causing build up of material, cleaning problems due to difficult disassembly. As a result of the development project discussed here, these problems are being addressed by Rheometrics (Piscataway, NJ) with the goal of producing an on‐line rheometer acceptable to the food extrusion industry.
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