Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10277598 | Journal of Food Engineering | 2013 | 11 Pages |
Abstract
⺠Viscoelastic properties, density and tensile strength of soy powder compacts were measured. ⺠Soy Protein Concentrate formed slightly less dense but much stronger compacts compared to Soy Flour. ⺠Viscoelastic contact area between particles was estimated as a function of raw material and process variables. ⺠Semi mechanistic models to predict density and tensile strength were proposed based on contact area.
Keywords
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Dhananjay A. Pai, Martin R. Okos,