臺灣博碩士論文加值系統

本研究目的在探討單軸擠壓條件、磨粉方法與粉體粒徑對糯米穀粉擠出物流變性質的影響，試圖找尋適當的條件以生產[米麻]糬。
第一部份實驗探討螺紋組成與模口直徑對擠出物的影響，結果顯示三種螺紋組成(前進螺紋、混合棒加混合片螺紋、混合片螺紋)與三種圓形模口(直徑10、20、40 mm)的組合中，以混合片螺紋配合直徑10 mm的模口，具有最長的平均滯留時間與較好的攪拌效果，擠出物糊化度也最高，並具有較為細緻的顯微結構。三種滯留時間分佈的分析模式(Wolf-White、Simplified與Complete Model)中，以Complete Model計算之數值與實驗結果最接近，對物料在擠壓機內流動型態的描述最為完整。
第二部份實驗探討擠壓溫度與水分對擠出物成分特性與流變性質的影響，結果發現不同套筒溫度(75∼95℃)與進料水分(45∼55%)對擠出物成分特性(水溶性指數、糊化度、容積密度)的影響相當顯著。由容積密度所計算得到的水分容積百分比則與動態測試結果之間有高度的相關性(r^2≒0.92∼0.95)。採用四種蠕動模式(3-element、4-element、Modified 4-element與6-element Model)對蠕動測試曲線進行模擬，發現以Modified 4-element Model模擬效果最佳。本研究由市售產品之感官品評與各流變性質之相關性所設計出來之喜好性指數(Preference Index)與感官品評值整體喜好性具有顯著的相關性，顯示可以作為生產加工時的良好參考指標。若以動態測試與蠕動測試結果之喜好性指數為指標，則發現以55%水分下生產之擠出物與市售產品之流變性質最為接近，顯示以單軸擠壓機連續生產[米麻]糬，具有可行性。
實驗第三部份旨在探討磨粉方法與粉體粒徑對原料粉與擠出物的影響。結果發現乾磨粉具有較高的破損澱粉含量，平均粒徑越小，破損澱粉含量越高；濕磨粉的破損澱粉含量較低，且不隨平均粒徑的改變而有顯著的變化。溫度掃瞄發現在45%水分下，米穀粉溶液之 與平均粒徑間為一次線性相關(r^2=0.96)，與磨粉方法、破損澱粉含量無顯著相關；80%水分時，平均粒徑與磨粉方法對 都有顯著影響，推測此現象應與米穀粉受熱之顆粒狀態有關，藉由光學顯微鏡觀察不同粒徑之米穀粉的糊化狀態亦予以證實。由擠出物流變性質與電顯觀察結果顯示，原料粉粒徑小於74μm時即可生產出較為柔軟細緻的產品，可做為原料粉規格以利於加工條件的量化。

This dissertation was attempted to investigate the effects of extrusion condition, milling method, and particle size of rice flour on the rheological properties of glutinous rice extrudates. From the results, feasible conditions to prepare mochi by using single screw extrusion cooking (SSEC) have been identified.
First, the influence of screw configuration and die opening area were studied. Among three screw configurations, forward, mixing bar & disc, and mixing disc and three die diameters of 10, 20, and 40 mm, the combination of mixing disc and 10-mm die exhibited longest mean residence time and good mixing effect. The extrudate prepared using these conditions yielded high degree of gelatinization with smooth texture. The flow patterns of material in the single extruder were analyzed using three models, including Wolf-White, Simplified, and Complete model. The Complete model was the best one among the three models.
The barrel temperature and water content were also important factors on affecting the properties of extrudates. The volume percentage of water in the extrudate was highly correlated (r^2=0.92~0.95) with the dynamic mechanical spectrum. Four models were used to analyze the data from creep test. It was found that the modified four-element model fitted well the data. From the correlations between sensory analyses and rheological properties, the preference index was found to be a good index for processing. The extrudate with 55% water content exhibited similar properties to commercial mochi. The results indicated that the SSEC could be used for mochi production.
The milling method affected that the particle size of rice flour as well as the physical properties of extrudates. The wet milling yielded a damaged starch much lower than dry milling. The sorage modulus at 95℃(G''95℃) of rice flour with 45% H2O increased with the mean particle size(r^2=0.96). When the water content was raised to 80%, both the mean particle size and milling method affected G''95℃. This was probably due to the phase change of particles during heating, which was revealed by the microscopic observation. From the rheological properties and SEM, a smooth texture was obtained when the particle was smaller than 74μm. This would be helpful for setting up the specification of rice flour.

壹、前言…………………………………………………………1
貳、文獻回顧……………………………………………………6
一、 食品擠壓技術……………………………………………6
1.擠壓技術的發展………………………………………………6
2.食品擠壓機的分類……………………………………………7
(1)依功能性分類…………………………………………………7
(2)依熱力學分類…………………………………………………8
(3)依螺軸數目分類………………………………………………8
(4)依水分含量分類………………………………………………8
3.擠壓機操作條件對物料與擠出物的影響……………………11
(1)螺紋組成……………………………………………………11
(2)模口大小……………………………………………………12
(3)套筒溫度……………………………………………………12
(4)進料水分……………………………………………………13
(5)螺軸轉速……………………………………………………13
(6)進料速率……………………………………………………14
4.比機械能……………………………………………………15
5.滯留時間分佈與模式分析…………………………………15
(1)滯留時間分佈之計算………………………………………16
(2)滯留時間之模式分析………………………………………23
二、磨粉方法與粉體粒徑對米穀粉加工特性的影響…………27
1.磨粉方法的影響……………………………………………28
2.粒徑的影響………………………………………………………30
三、動態測試與蠕動測試在食品流變學之應用…………………32
1.動態測試…………………………………………………………32
2.蠕動測試…………………………………………………33
3.鬆弛測試…………………………………………………42
四、產品質地的分析………………………………………43
五、[米麻]糬相關研究………………………………………46
參、材料與方法………………………………………………49
一、 材料……………………………………………………49
二、 單軸擠壓機與周邊設備………………………………50
1. 螺軸………………………………………………………50
2. 套筒………………………………………………………50
3. 螺紋組成…………………………………………………50
4. 模口………………………………………………………54
5. 模口平板…………………………………………………54
6. 扭力計……………………………………………………54
三、實驗方法……………………………………………………55
1.實驗流程……………………………………………………55
2.糯米穀粉製備與粒徑分佈測定……………………………59
(1)乾磨………………………………………………………59
(2)濕磨………………………………………………………59
(3)粒徑分佈測定……………………………………………60
3.單軸擠壓機之操作…………………………………………60
4.水浴烹煮之操作(對照品之製備)…………………………61
5.基本成分分析………………………………………………61
(1)水分含量測定………………………………………………61
(2)粗蛋白質測定……………………………………………61
(3)粗脂質測定…………………………………………………62
(4)灰份測定………………………………………………………62
(5)總碳水化合物…………………………………………………62
(6)總澱粉含量測定………………………………………………62
(7)破損澱粉含量測定……………………………………………63
(8)直鏈澱粉含量測定……………………………………………64
6.擠出物(或糯米穀粉)性質之測定……………………………65
(1)動態測試…………………………………………………65
(2)蠕動測試…………………………………………………65
(3)咀嚼測試………………………………………………………66
(4)熱性質分析與糊化度…………………………………………67
(5)容積密度……………………………………………………67
(6)水溶性指數……………………………………………………68
(7)掃瞄式電子顯微鏡觀察………………………………………68
7.滯留時間分佈實驗……………………………………………69
8.市售[米麻]糬流變性質與感官品評測試………………………70
(1)流變性質………………………………………………………70
(2)感官品評…………………………………………………………70
9.糯米穀粉之光學顯微觀察與影像分析……………………………72
10.數據分析…………………………………………………………72
肆、結果與討論………………………………………………………73
第一部份：螺紋組成、模口大小對滯留時間分佈與擠出物的影響……73
一、原料與擠壓條件………………………………………………73
1.原料成分分析…………………………………73
2.擠壓條件：實驗條件之設定…………………………………76
二、螺紋組成與模口大小對系統參數的影響……………………77
三、螺紋組成與模口大小對滯留時間分佈的影……………………79
1.滯留時間分佈…………………………………………………………79
(1)螺紋組成對滯留時間分佈的影響……………………………………81
(2)模口大小對滯留時間分佈的影響……………………………………85
2.模式分析………………………………………………………………92
四、螺紋組成與模口大小對擠出物的影響……………………………100
1.糊化度…………………………………………………………………100
2.電子顯微觀察………………………………………………………100
五、第一部份結論……………………………………………………105
第二部份：套筒溫度與進料水分對擠出物流變性質的影響…………106
一、原料粉的流變特性…………………………………………………106
二、套筒溫度與進料水分對擠出物理化特性的影響…………………109
三、套筒溫度與進料水分對擠出物流變性質的影響…………………122
四、市售產品之感官品評與流變性質分析……………………………130
1. 感官品評……………………………………………………………130
2. 感官強度與流變性質的相關性……………………………………135
3. 感官嗜好性與流變性質的相關性…………………………………142
五、擠出物與市售產品之流變性質之比較………………………151
六、電子顯微觀察……………………………………………………153
七、第二部份結論……………………………………………………158
第三部份：乾、濕磨粒徑分佈對糯米穀粉與擠出物流變性質的影響…159
一、乾、濕磨粉之粒徑分佈與成分分析…………………………………159
二、乾磨與濕磨粉各粒徑區分之動態測試………………………………164
三、乾磨粉與濕磨粉之電顯觀察與光學顯微觀察………………………175
四、乾磨與濕磨粉之平均粒徑對擠出物流變性質之影響………………181
五、擠出物之電子顯微觀察………………………………………………189
六、第三部分結論…………………………………………193
伍、總結……………………………………………………194
陸、符號說明………………………………………………196
柒、參考文獻………………………………………………198
捌、附錄……………………………………………………209

王建章。1989。 利用雙軸擠壓機烹煮技術連續製造米麻糬皮之研究。 國立台灣大學食品科技研究所碩士論文。
江伯源。2002。米粉絲的製作技術：磨粉方法與澱粉添加對產品性質的影響。國立台灣大學食品科技研究所博士論文。
沈瑞昇。1998。磨粉方法對米穀粉理化特性及米食製品質地之影響。國立中興大學食品科學研究所碩士論文。
林國清與侯福分。1995。圓糯新品種"台禾更糯3號"。台南區農業改良場-台南區農業專訊第十三期：4-5。
高馥君與吳景陽。1993。碳水化合物調配料應用技術之研究─[米麻]糬抗老化效果之探討。食品工業發展研究所，新竹市。
張永兆、蔡育仁、黃宏隆、陳賢哲與徐華強。1990。米穀粉產業技術之發展：(一)米食加工用粉狀原料的製造及其功能性質研究。中華穀類食品工業技術研究所研究報告第十二輯。台北。
張長泉與劉廷英。1979。台灣不同米品質之澱粉性質。食品科學6：114-120。
張素貞與許志聖。1996。台禾更糯5號之簡介。台中區農業改良場-台中區農推專訊148期：1-6。
郭文怡、吳宗沛。1997。”糯米糰流變性質與機械適性及其加工性質之研究”。第1-20頁，85年度米股類加工產品研究成果彙編，行政院農業委員會。食品工業發展研究所，新竹市。
郭煌林、陳文亮。1989。米麻 糬加工與殺菌袋年糕產品之開發。食品工業發展研究所，新竹市。
陳文志。1988。不同碾磨技術對米粉理化特性之研究及新產品之開發。國立中興大學食品科學研究所碩士論文。
陳季洲、盧訓、呂政義。1998。球磨處理對糯性及非糯性米澱粉組織型態之變化。食品科學 25：657-665。
陳季洲。1998。稻米硬度與研磨對米穀粉粒徑分佈及理化特性之影響。國立中興大學食品科學研究所博士論文。
黃宣哲，1990。麵糰在雙軸擠壓機中之滯留時間分佈。國立台灣大學食品科技研究所碩士論文。
楊啟春，賴惠民與呂政義。1984。米澱粉分離方法之改進。食品科學 14：212-218。
楊鵑華。1994。半乾磨米穀粉之製備、加工性質及其影響因素之研究。國立台灣大學農業化學研究所博士論文。
漢聲雜誌社。1988。中國米食。七版，英文漢聲出版有限公司。台北。
趙憶蒙。1996。米穀粉於單軸擠壓機中滯留時間分佈模擬及產品特性之研究。國立台灣大學食品科技研究所博士論文。
齊藤昭三。1980。食品加工原料澱粉。澱粉科學27(4): 295-313。
蔡玫琳。1997。澱粉顆粒及其分子之成糊行為。國立台灣大學食品科技研究所博士論文。
盧訓、呂政義。1989。不同碾磨法對米粉理化性質之影響及米雪片之試製。食品科學 16：22-25。
盧訓、林子清。1995。傳統米食加工手冊。台中。
蕭思玉。1996。添加物和溫度對麵糰及擠出麵條物化性質之影響。國立台灣大學食品科技研究所博士論文。
龔玲玲，陳賢哲與宋賢一。1987。稻米中蛋白質與澱粉成分之新分離法。中國農化會誌 25：299-361。
A.A.C.C. 2000. American Association of Cereal Chemists Approved Methods, 10th ed. The Association: St. Paul, MN.
Abecassis, J., Abbou, R., Chaurand, M., Morel, N. —H. and Vernoux, P. 1994. Influence of extrusion conditions on extrusion speed, temperature, and pressure in the extruder and on pasta quality. Cereal Chem. 71: 247-253.
A.O.A.C. 1990. Official methods of analysis of the association of official analitical chemists. 15th ed. Association of Official Analytical Chemists, Washington, D. C.
Akdogan, H., Tomás, R. L. and Oliveira, J. C. 1997. Rheological properties of rice starch at high moisture contents during twin-screw extrusion. Lebensm —Wiss. u. Technol. 30: 488-496.
Altomare, R. E. and Ghossi, P. 1986. An analysis of residence time distritution patterns in a twin-screw cooking extruder. Biotech. Progress 2(3): 157-163.
Barres, C., Vergnes, B., Tayeb, J. and Della Valle, G. 1990. Transformation of wheat flour by extrusion cooking: influence of screw configuration and operating conditions. Cereal chem. 67: 427-433.
Bean, M. M. 1986. Rice flour — its functional variations. Cereal Foods World. 31: 477-481.
Berland, S. and Launy, B. 1995. Rheological properties of wheat flour doughs in steady and dynamic shear: effect of water content and some additives. Cereal Chem. 72(1): 48-52.
Bigg, D. and Middleman, S. 1974. Mixing in a screw extruder. A model for residence time distribution and strain. Ind. Eng. Chem. Fundam. 13(1): 66-71.
Biliaderis, C. G. and Juliano, B. O. 1993. Thermal and mechanical properties of concentrated rice starch gels of varying composition. Food Chem. 48: 243-250.
Bliaderis, C. G., Maurice, T. J. and Vose, J. R. 1980. Starch Gelatinization phenomena studeid by differential scanning calorimetry.
Bounie, D. 1988. Modelling of the flow pattern a twin-screw extruder through residence time distribution experiments. J. Food Eng. 7: 223-246.
Bounie, D. and Cheftel, J. C. 1986. The use of tracers and thermosensitive molecules to assess flow behavior and severity of heat processing during extrusion cooking. pp. 148-158. in: Pasta and Extrusion Cooked Foods: Some Technological and Nutritional Aspects. Elsevier Applied Science Publ., London.
Bourne, M. C. 1977. Limitations of rheology in food texture measurements. J. Texture Stud. 8: 219.
Bourne, M. C. 1978. Texture profile analysis. Food Technol. 32: 62-72.
Bourne, M. C. 1982. Sensory methods of texture and viscosity measurement. In Food Texture and Viscosity. (ed.) Stewart, G. F., Schweigert, B. S. and Hawthorn, J., Academic Press, New York.
Brooks, J. R. and Griffin, V. K. 1987. Liquefaction of rice starch from milled rice flour using heat stable alpha-amylase. J. Food Sci. 52: 712-714.
Bruin, S., van Zuilichem, D. J. and Stolp, W. 1978. A review of fundamental engineering aspects of extrusion of biopolymers in a single-screw extruder. J Food Process Eng. 2: 1-37.
Campos, D. T., Steffe, J. F. and NG, K.W. P. 1997. Rheological behavior of undeveloped and developed wheat dough. Cereal Chem. 74(4): 489-494.
Carpio, E. V. and Aco. E. V. 1990. Factors affecting the dry-milling characteristic of rice flour using a pin mill. Philippine Agriculturist. 73: 387-398.
Chang, K. C. and Miyamoto, A. 1992. Gelling characteristics of pectin from sunflower head restudies. J. Food Sci. 57: 1435-1443.
Changongvorakul, Y., Matsumura, Y., Nonaka, M., Motoki, M. and Mori, T. 1995. Physical properties of soybean and broad bean 11s globulin gels formed by transglutaminase reaction. J. Food Sci. 60: 483-488,493.
Chauhan, G. S. and Bains, G. S. 1985. Effect of granularity on the characteristics of extruded rice snack. J. Food Technol. 20: 305-309.
Chen, J. J., Lu, S. and Lii, C. Y. 1999. Effects of milling on the pphysicochemical characteristics of waxy rice in Taiwan. Cereal Chem. 76(5): 796-799.
Chiang, B. Y. and Johnson, J. A. 1977. Gelatinization of starch in extruded products. Cereal Chem. 54: 436- 443.
Chiang, P. -Y and Yeh, A. -I. 2002. Effect of soaking on wet-milling of rice. J. Cereal Sci. 35: 85-94.
Chinnaswamy, R. and Hanna, M. A. 1988. Optimum extrusion-cooking conditions for maximum expansion of corn starch. J. Food Sci. 53: 834-840.
Colonna, P. and Mercier, C. 1983. Macromolecular modifications of manioc starch components by extrusion-cooking with and without lipids. Carbohydrate Polymer 3: 87-108.Datta, A. and Morrow, C. T. 1983. Graphical and computational analysis of creep curves. Trans. ASAE. 26(6): 1870-1874.
Davidson, V. J., Paton, D. and Spratt, W. A. 1983. Residence time distribution for wheat starch in a single screw extruder. J. Food Sci. 48: 1157-1161.
Della Valle, G., Kozlowski, A., Colonna, P. and Tayeb, J. 1989. Starch transformation estimated by the energy balance on a twin-screw extruder. Lebensm -Wiss. U. - Technol. 22: 279-286.
Della Valle, G., Tayeb, J. and Melcion, J. P. 1987. Relationship of extrusion variables with pressure and temperature during twin-screw extrusion cooking of starch. J. Food Eng. 6: 423-444.
Dempster, C. J., Hlynka, I. and Anderson, J. A. 1954. Extenograph studies of the improving action of oxygen in dough. Cereal Chem. 33:240.
Dong, W. and Hoseney, R. C. 1995. Effect of certain breadmaking oxidants and reducing agents on dough rheological properties. Cereal Chem. 72(1): 58-64.
Dustwalt, A. A. 1974. The practice of obtaining kinetic data by different scanning calorimetry. Thermochimica Acta 8: 57.
Edwards, N. M., Biliaderis, C. G. and Dexter, J. E. 1995. Textural characteristics of whole wheat pasta and pasta containing non-starch polysaccharides. J. Food Sci. 60(6): 1321-1324.
Edwards, N. M., Dexter, J. E., Scanlon, M. G. and Cenkowski, S. 1999. Relationship of creep-recovery and dynamic oscillatory measurements to durum wheat physical dough properties. Cereal Chem. 76(5): 638-645.
Findley, W. N., Lai, J. S. and Onaran, K. 1976. Creep and relaxation of nonlinear viscoelastic materials: with an introduction to linear viscoelasticity. p.50-107. North-Holland Publishing Company. NY.
Friedman, H. H., Whitney, J. E. and Szczesniak, A. S. 1963. The texturometer - a new instrument for objective texture measurement. J. Food Sci. 28: 390-396.
Fudoh Rheometer Operational Manual. Fudoh Kogyo Co., LTD.Gera, B. 1988. Need a twin ? Food Processing, October: 23-29.
Geankoplis, C. J. 1993. Appendix A.2-9. Properties of saturated steam and water (steam table), SI units. in: Transport Processes and Unit Operations. 3rd editon. Prentice Hall PTR, Englewood Cliffs, New Jersey.
Gogoi, B. K. and Yam, K. L. 1994. Relationships between residence time and process variables in a corotating twin-screw extruder. J. Food Eng. 21: 177-196.
Hagan, R. C., Dahl, S. R. and Villota, R. 1986. Texturization of of co-precipitated soybean and peanut proteins by twin-screw extrusion. J. Food Sci. 51: 367.
Hamann, D. D. and Webb, N. B. 1979. Sensory and instrumental evaluation of material properties of fish gel. J Texture Stud. 10: 117-130.
Hakulin, S., Linko, Y. Y. and Linko, P. 1983. Enzymatic conversion of starch in twin-screw HTST extruder. Starch/Stärke 35: 411-414.
Halim, H. K. and Shoemaker, C. F. 1990. Effect of addition of alpha-, beta-, and kappa-casein and Na-caseinate on viscoelastic properties of skim milk curd. J. Texture Stud. 21(3): 323-337.
Hansen, L. M., Hoseney, R. C. and Faubion, J. M. 1991. Oscillatory rheometer of starch-water systems: effect of starch concentration and temperature. Cereal Chem. 68(4): 347-351.
Harper, J. M. 1979. LEC technology: where does it fit ? , in Low-Cost Extrusion Cookers, LEC-5, Wilson, D. and Tribelhorn, R. E., Ed., Colorado State University, Fort Collins, 15.
Harper, J. M. 1981. Extrusion of Foods, Vol. I and II. CRC Press, Boca Raton, FL.
Harper, J. M. 1989. Food extruders and their application. Pages 1-15. in: Extrusion Cooking. Mercier, C. and Linko, P. and Harper, J. M. Eds. American Association of Cereal Chemist. Inc. St. Paul, Minnesota, USA.
Hauck, B. W. and Huber, G. R. 1989. Single screw v.s. twin screw extrusion. Cereal Foods World 34: 930-939.
He, G. C. and Suzuki, H. 1989. A method to remove the outer layer of rice endosperm without damaging starch granules. Cereal Chem. 65: 307-312.
Hemavathy, J. and Bhat, K. K. 1994. Effect of particle size on viscoamylographic behavior of rice flour and vermicelli uality. J. Texture Stud. 25: 469-476.
Hibberd, G. E. and Parker, N. S. 1979. Nonlinear creep and creep recovery of wheat-flour doughs. Cereal Chem. 56(4): 232-236.
Holay, S. H. and Harper, J. M. 1982. Influence of the extrusion shear environment on plant protein texturization. J. Food Sci. 47: 1869-1874.
Horiuchi, H. 1980a. Specific volum and free space relating to mechanical properties of waxy rice cake. Agric. Biol. Chem. 44(6): 1231-1235.
Horiuchi, H. 1980b. Preparative conditions of Shiratama Mochi cake: Mechanical properties of waxy rice cake (Mochi) Part I. Nippon Nôgeikagaku Kaishi Vol. 54(4): 241-245.
Horiuchi, H. 1980c. Stress relaxsation of Shiratama Mochi cake: Mechanical properties of waxy rice cake (Mochi) Part II. Nippon Nôgeikagaku Kaishi Vol. 54(4): 247-252.
Horiuchi, H. 1987. Dynamic viscoelasticity of Shiratama Mochi cake: Mechanical properties of waxy rice cake (Mochi) Part VII. Nippon Nôgeikagaku Kaishi Vol. 61(11): 1417-1423.
Houston, D. F. 1976. High-protiein flour can be made from all types of milled rice. Rice J. 70: 12-26.
Inaba, H., Hatanaka, Y. and Iimura, H. 1988. Production of rice cake doughs with a twin-screw extruder and their retrogradation properties. Nippon Shokuhin Kogyo Gakkaishi 35(1): 15-22.
Ioszki, H., Akabane, H. and Nakahama, N. 1976. Viscoelasticity of hydrogels of agar-agar analysis of creep and stress relaxation. J. Agric. Chem. Soc. Jap. 50(6): 265-272.
Janssen, A. M., Van Vliet, T. and Vereijken, J. M. 1996. Fundamental and comparison with bread making performance. J. Cereal Sci. 23: 43-54.
Jomduang, S. and Mohamed, S. 1994. Effect of amylose/amylopectin content, milling methods, particle size, sugar, salt and oil on the puffed product characteristics of a traditional thai rice-based snack food (Khao Kriap Waue). J. Sci Food Agri. 65:85-93.
Juliano, B. O. 1986. Rice properties and processing. Food Reviews International: 423-445.Kao, S. V. and Allison, G. R. 1984. Residence time distribution in a twin-screw extruder. Polym. Eng. Sci. 24: 645-651.
Katsuta, K., Rector, D. and Kinsella, J. E. 1990. Viscoelastic properties of whey protein gels: Mehanical model and effects of protein concentration on creep. J. Food Sci. 55: 516-521.
Kirby, A. R., Ollett, A. L., Parker, R. and Smith, A. C. 1988. An experimental study of screw configuration effects in the twin-screw extrusion cooking of maize grits. J. Food Eng. 8: 247-272.
Kokini, J. L. and Fischbach, E. R. 1989. Storage stability of model sucrose or salt added o/w emulsions through steady shear and creep rheological measurements. J. Food Process Preserv. 12(4): 293-308.
Kuo, M.-I., Wang, Y. —C. and Gunasekaran. 2000. A viscoelasticity index for cheese meltability evaluation. J. Dairy Sci. 83: 412-417.
Lawton, B. T., Henderson, G. A. and Derltka, E. J. 1972. The effect of extruder variables on the gelatinization of corn starch. Can. J. Chem. Eng. 50: 168-172.
Levinspiel, O. 1972. Chemical reaction Engineering. 2nd Ed. John Wiley & Sons, Inc., New York.
Lii, C.Y., Shao, Y-Y., and Tseng, K.H. 1995. Gelation mechanism and rheological properties of rice starch. Cereal Chem. 72(4): 393-400.
Liu, H. and Lelievre, J. 1992. Differential scanning calorimetric and rheological study of the gelatinization of starch granules embedded in a gel matrix. Cereal Chem. 69: 597-599.
Loh, J. 1991. Food dough constant stress rheometry. p.229-242. ACS Symp. Ser. Washington, D.C.
Luh, B. S. and Bhumiratana, A. 1980. Breakfast rice cereals and baby foods. in “ Rice: Production and Utilization.” p. 622-649. AVI, PUB. Co., Inc., Westport, CT.
Ma, L., Drake, M. A., Barbosa-Cánovas, G. V. and Swanson, B. G. 1997. Rheology of full-fat and low-fat cheddar cheeses as related to type of fat mimetic. J. Food Sci. 62: 748-752.
Marshall, W. E. 1992. Effect of degree of milling of brown rice and particle size of milled rice on starch gelatinization. Cereal Chem.69: 632-636.
Marvin, S. 1952. Measurement of dynamic properties of rubber. Ind. Eng. Chem. 44: 696-702.
Mason, W. R. and Hoseney, R. C. 1986. Factors affecting the viscosity of extrusion-cooked wheat starch. Cereal Chem. 63(5): 436-441.
Meuser, F. and van Lengerich, B. 1984. System analytical model for the extrusion of starches. Pages 175-178 in: Thermal Processing and Quality of Foods. Zeuthen, Plk Cheftel, J. —C., Eriksson, C., Jul, M., Leniger, H., Linko, Plk Varela, G. and Vos, G. Eds. Elsevier Applied Science Publ., London.
Meuser, f., Klingler, K. W. and Niediek, E. A. 1978. Characteristics of mechanically modified starch. Starch/ Stärke 30: 376-384.
Meuser, F., Pfaller, W. and van Lengerich, B. 1987. Technological aspects regarding specific changes to the characteristic properties of extrudates by HTST-extrusion cooking. Pages 35-53 in: Extrusion technology for the industry. O’Connor, C. Ed. Elsevier Applied Science Publ., London.
Mohsenin, N. N. 1986. Some basic concepts of rheology. In Physical Properties of Plant and Animal Materials. Gordon and Brench Science Publishers, New York.
Montejano, J. G., Hamann, d. D. and Lanier, T. C. 1985. Comparison of two instrumental methods with sensory texture of protein gels. J. Texture Stud. 16: 403-424.
Nagashima, N., Kawabata, A. and Nakamura, M. 1987. Physico-chemical properties of Mochi prepared by various method and with various additives. J. Jpn. Soc. Starch Sci. 34(3): 185-195.
Nakayama, T., Kawasaki, M., Niwa, E. and Harmada, I. 1978. Compression creep behavior and syneresis water of agar-agar and actomyosin gels. J. Food Sci. 43: 1430-1432.
Nishita, K. D. and Bean, M. M. 1982. Grinding Methods: Their impact on rice flour properties. Cereal Chem. 59: 46-49.
Nolle, A. W. 1948. Methods of measuring dynamic mechanical properties of rubber-like materials. J. Appl. Phys. 19: 753-774.
Nussionovitch, A., Ak, M. M., Normand, M. D. and Peleg, M. 1990. Characterization, of gellan gels by uniaxial compression, stress relaxation and creep J. Texture Stud. 21(1): 37-49.
Owusu-Ansah, J. ,Van de Voort, F. R. and Stanley, D. W. 1982. Effect of extrusion variable on product moisture and extrusion crystallinity of corn starch. Can. Inst. Food Sci. Technol. J. 15: 257-261.
Palmiano, E. P. and Juliano, B.O. 1972. Physico-chemical properties of Niigata waxy rices. Agric. Biol. Chem. 36: 157-159..
Pangborn, R. M. 1964. Sensory evaluation of foods. Food Technol. 18: 63-67.
Park, N. K., Seog, H. M., Nam, Y. J. and Shin, D. H. 1988. Physicochemical properties of various milled rice flours. J. of Kor. Food Sci. and Technol. 20: 504-510.
Park, R., Ollete, A. —L. and Smith, A. C. 1990. Starch melt rheology: Measurements, modelling and application to extrusion processing in: Processing and Quality of Foods, Volume I, P.290. Zeuthen et al., Ed. Elsevier Applied Science Publishers, London.
Peleg, M. 1976. Texture profile analysis parameters obtained by an Instron universal testing machine. J. Food Sci. 41: 721.
Peng, J. 1991. Residence time distribution modeling for twin-screw extrusion of rice flour. Ph. D. Dissertation. University of Missouri-Columbia. Columbia, MO.
Purkayastha, S., Peleg, M. and Normand, M. D. 1984. Presentation of the creep curves of solid biological materials by a simplified mathematical version of the generalized Kelvin-Voigt model. Rheol. Acta. 23: 556-563.
Purkayastha, S., Peleg, M., Johnson, E. A. and Normand, M. D. 1985. A computer aided characterization of the compressive creep behavior of potato and cheddar cheese. J. Food Sci. 50: 45-50,55.
Rao, V. N. M. 1992. Measurement of viscoelastic properties of fluid and semisolid foods. In: Viscoelastic properties of food, eds. M. A. Rao and J. F. Steffe, 207-232, London, Elsevier Applied Science.
Rao, V. N. M., Gross, M. O. and Sruit, C. J. B. 1978. Shear creep testing of demethylated pectin gel. J. Food Sci. 43: 1336-1337.
Rao, M. A., Cooley, H. J., Walter, R. H. and Downing, D. L. 1989. Evaluation of texture of pectin jellies with the Voland-Stevens texture analyzer. J. Texture Stud. 20: 87-95.
Reddy, K. R., Subramanian, R., Ali, S. Z., Bhattacharya, K.R. 1994. Viscoelastic properties of rice-flour pastes and their relationships to amylose content and rice quality. Cereal Chem. 71(6): 548-552.
Rossen, J. L. and Miller, R. C. 1973. Food extrusion. Food Technol. 27(8): 46-53.
Ruyck, H. D. 1997. Modelling of the residence time distribution in a twin screw extruder. J. Food Eng. 32: 375-390.
Saito, S. 1980. Rice starch and rice powder as materials for food industry. J. Jap. Soc. Starch Sci. 27: 295-313.
Smith, O. B. 1976. Extrusion cooking. in : New Protein Foods. Vol. 2. A. M. Altschul, Ed., Academic Press, NY.
Stable Micro Systems Ltd. 1995. Texture Expert user manual.
Steffe, J. F. 1992. Rheological Methods in Food Process Engineering. p.168-194. Freeman Press, East Lansing, Michigan, U.S.A.
Szczesniak, A. S. 1963. Classification of textural characteristics. J. Food Sci. 28: 385.
Szczesniak, A. S. 1987. Correlating sensory with instrumental texture measurements - an overview of recent development. J. Texture Stud. 18: 1-15.
Szczesniak, A. S., Brandt, M. A. and Friedman, H. H. 1963. Development of standard rating scales for mechanical parameters of texture and correlation between the objective and sensory methods of texture evaluation. J. Food Sci. 28: 397-409.
Szczesniak, A. S. and Kahn, E. L. 1971. Consumer awareness of and attitudes to food texture, I: adults. J. Texture Stud. 2: 280.
Tadmor, Z. and Gogos, C. G. 1979. Principles of Polymer Processing. John Wiley & Sons, Inc., New York.
Tayeb, J., Della Valle, Glk Barres, C. and Vergnes, B. 1992. Transport phenomena in twin-screw extruder. Pages. 41-70. In : Food Extrusion Science and Technology. Kokini, J. L., Ho., C. -T. and Karwe, M. V. Eds. Marcel Dekker Inc., NY.
Todd, D. B. 1975. Residence time distribution in twin screw extruders. Polym. Eng. Sci.15: 437-442.
Tsai, M. L., Li, C. F. and Lii, C. Y. 1997. Effects of granular structures on the pasting behaviors of starches. Cereal Chem. 74: 750-757.
Vainionpää, J. 1991. Modelling of extrusion cooking of cereals using response surface methodology. J. Food Eng. 13: 1-26.
van Zuilichem, D. J. , Jager, T. and Stolp, W. 1988b. Residence time distribution in extrusion cooking. Part II: single-screw extruder processing maize and soya. J. Food Eng. 7: 197-210.
van Zuilichem, D. J., Swart, J. G. and Brusman, G. 1973. Residence time distribution in an extruder. Lebensm- Wiss. Technol. 6: 184-188.
van Zuilichem, D. J., Kuiper, E., Stolp, W. and Jager, T. 1999. Mixing effects of constituting elements of mixing screws in single and twin screw extruders. Powder Tech. 106: 147-159.
Wang, C. F. and Kokini, J. L. 1995. Prediction of the non-linear viscoelastic properties of gluten dough. J. Food Engr. 25: 297-309.
Wang, S. S., Chiang, W. C., Yeh, A. —I., Zhao, B. and Kim, I. H. 1989. Kinetics of phase transition fo waxy corn starch at extrusion temperatures and moisture contents. J. Food Sci. 54(5): 1298-1301,1326.
Wang, Y. —J. and Wang, L. 2002. Structures of four waxy rice starches in relation to thermal, pasting, and textural properties. Cereal Chem. 79(2): 252-256.
Williams, D. T. 1971. Polymer Science and Engineering. p.293-339. Prentice-Hall, Inc., Englewood Cliffs, New Jersey .
Wolf, D. and White, D. H. 1976. Experimental study of the residence time distribution in plasticating screw extruders. Am. Inst. Chem. Eng. I. 22: 122-131.
Yeh, A. —I, Hsiu, W. H. and Shen, J. S. 1992a. Moisture diffusion and gelatinization in extruded rice noodle. Chap. 12 in : Food Extrudion Science and Technology. Eds. J. L. Kokini, C. T. Ho and M. V. Karwe. Marcel Dekker, Inc., New York.
Yeh, A. —I. and Jaw, Y. —M. 1998. Modelling residence time distributions in single-screw extrusion process. J. Food Eng. 35: 211-232.
Yeh, A. —I. and Jaw, Y. —M. 1999. Effects of feed rate and screw speed on operating characteristics and extrudate properties during single-screw extrusion cooking of rice flour. Cereal Chem. 76(2): 236-242.
Yeh, A. —I. and Shiau, S. —Y. 1999. Effects of oxido-reductants on rheological properties of wheat flour dough and comparison with some characteristics of extruded noodles.
Yeh, A. —I., Hwang, S. —J. and Guo, J. J. 1992b. Effects of screw speed and feed rate on residence time distribution and axial mixing of wheat flour in a twin-screw extruder. J. Food Eng. 17(1): 1-13.
Yeh, A. —I., Wu, T. Q. and Jaw, Y. M. 1999. Starch transitions and their influence on flow pattern during single-screw extrusion cooking of rice flour. Trans Ichem. E. vol(77) Part C: 47-54.
Yu, S.-H. and Matheson, N. K. 1990. Estimation of amylose content of starches after precipitation of amylopectin by concanavalin-A. Starch/Stärke 42(7): 302-305.
Yuan, R. C. and Thompson, D. B. 1998. Rheological and thermal properties of aged starch pastes from three waxy maize genotypes. Cereal Chem. 75(1): 117-123.