A multiple-step slit die rheometer for Theological characterization of extruded starch melts

著录项

• 来源
  《Journal of food engineering》 |2013年第2期|398-403|共6页
• 作者

  Mario Horvat; M. Azad Emin; Bernhard Hochstein; Norbert Willenbacher; Heike Petra Schuchmann;

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• 作者单位

  Institute of Process Engineering in Life Sciences, Section I: Food Process Engineering, Karlsruhe Institute of Technology, Kaiserstrasse 12, 76131 Karlsruhe, Germany;

  Institute of Process Engineering in Life Sciences, Section I: Food Process Engineering, Karlsruhe Institute of Technology, Kaiserstrasse 12, 76131 Karlsruhe, Germany;

  Institute for Mechanical Process Engineering and Mechanics, Karlsruhe Institute of Technology, KaiserstrajSe 12, 76131 Karlsruhe, Germany;

  Institute for Mechanical Process Engineering and Mechanics, Karlsruhe Institute of Technology, Kaiserstrasse 12, 76131 Karlsruhe, Germany;

  Institute of Process Engineering in Life Sciences, Section I: Food Process Engineering, Karlsruhe Institute of Technology, Kaiserstrasse 12, 76131 Karlsruhe, Germany;

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• 收录信息 美国《科学引文索引》(SCI);美国《工程索引》(EI);
• 原文格式 PDF
• 正文语种 eng
• 中图分类
• 关键词

  extrusion cooking; online rheometer; viscosity; flow curve; elastic properties; activation energy;

  机译：挤压蒸煮;在线流变仪;粘度流量曲线弹性活化能;