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oai:www.ideals.illinois.edu:2142/83745 2023-07-11 col_2142_5131 col_2142_14781 com_2142_5130 com_2142_687 com_2142_397

Shelly Schmidt Teoh, Heidi Marie 2015-09-25T21:10:18Z 2015-09-25T21:10:18Z 10000-01-01 2000 2000 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. Made available in DSpace on 2015-09-25T21:10:18Z (GMT). No. of bitstreams: 2 license.txt: 4848 bytes, checksum: 96035ab3f5e1c23cc7138a224ce498bd (MD5) 9971204.pdf: 10843499 bytes, checksum: dec3125e13fdd348eb32888301e24112 (MD5) Previous issue date: 2000 Embargo set by: Seth Robbins for item 85026 Lift date: Forever Reason: Restricted to the U of I community idenfinitely during batch ingest of legacy ETDs Restricted to the U of I community idenfinitely during batch ingest of legacy ETDs U of I Only 243 p. Thesis (Ph.D.)--University of Illinois at Urbana-Champaign, 2000. http://hdl.handle.net/2142/83745 (MiAaPQ)AAI9971204 eng Agriculture, Food Science and Technology The Role of the Glass Transition in Extruded Cereal Snack Character text Food Science and Human Nutrition Food Science and Human Nutrition University of Illinois at Urbana-Champaign Dissertation Ph.D.