The Role of the Glass Transition in Extruded Cereal Snack Character
Teoh, Heidi Marie
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https://hdl.handle.net/2142/83745
Description
Title
The Role of the Glass Transition in Extruded Cereal Snack Character
Author(s)
Teoh, Heidi Marie
Issue Date
2000
Doctoral Committee Chair(s)
Shelly Schmidt
Department of Study
Food Science and Human Nutrition
Discipline
Food Science and Human Nutrition
Degree Granting Institution
University of Illinois at Urbana-Champaign
Degree Name
Ph.D.
Degree Level
Dissertation
Keyword(s)
Agriculture, Food Science and Technology
Language
eng
Abstract
It was proposed that the glass transition plays a role in the development of product structure as a result of its relationship to melt viscosity. It was proposed here that the location of Tg relative to the cereal melt temperatures (DeltaT) determines the viscosity of the melts (High DeltaT equates to low melt viscosity). The viscosity of the cereal melt controls the rate and extent of expansion that occurs upon expulsion from the die. Experimental results supported the proposed mechanisms of effect of the glass transition on cornmeal snack character.
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