Abstract
ABSTRACTUniaxial extensional viscosity of corn meal at moisture contents of 30 and 35% (dry weight basis) and temerature of 160 and 180°C was estimated from entrance pressure'drop measurements during extrusion cooking. The value of the shear component of the entrance pressure drop was an order of magnitude below that of the extensional component. Food doughs exhibited shear thinning and extension thinning behavior during processing conditions used. Increasing moisture and temperature decreased extensional viscosity at higher extension rates. The Trouton ratio ranged from 25 to 50 and was affected by product moisture content, barrel temperature, and deformation rate.
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