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Title:The Role of the Glass Transition in Extruded Cereal Snack Character
Author(s):Teoh, Heidi Marie
Doctoral Committee Chair(s):Shelly Schmidt
Department / Program:Food Science and Human Nutrition
Discipline:Food Science and Human Nutrition
Degree Granting Institution:University of Illinois at Urbana-Champaign
Degree:Ph.D.
Genre:Dissertation
Subject(s):Agriculture, Food Science and Technology
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.
Issue Date:2000
Type:Text
Language:English
Description:243 p.
Thesis (Ph.D.)--University of Illinois at Urbana-Champaign, 2000.
URI:http://hdl.handle.net/2142/83745
Other Identifier(s):(MiAaPQ)AAI9971204
Date Available in IDEALS:2015-09-25
Date Deposited:2000


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