{"id":{"repo_id":"uiuc","oai_identifier":"oai:www.ideals.illinois.edu:2142/83745"},"canonical_url":"https://search.dev.ndltd.org/etd/uiuc/oai:www.ideals.illinois.edu:2142/83745","repository":{"repo_id":"uiuc","name":"University of Illinois - Urbana-Champaign","base_url":"https://www.ideals.illinois.edu/oai-pmh"},"display":{"title":"The Role of the Glass Transition in Extruded Cereal Snack Character","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.","abstract_html":"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.","abstract_has_math":false,"creators":["Teoh, Heidi Marie"],"institution":"University of Illinois at Urbana-Champaign","degree_name":"Ph.D.","degree_level":"Dissertation","degree_discipline":"Food Science and Human Nutrition","degree_department":null,"school":null,"contributors":["Shelly Schmidt"],"advisors":[],"committee_chairs":[],"committee_members":[],"year":2015,"date_issued":"2015-09-25T21:10:18Z","date_published":"2015-09-25T21:10:18Z","updated_at":"2026-07-22T22:26:21Z","subjects":["Agriculture, Food Science and Technology"],"languages":["eng"],"rights":[],"rights_urls":[],"identifier_entries":[{"key":"dc:identifier","label":"Identifier","values":["(MiAaPQ)AAI9971204"],"render_values":[{"text":"(MiAaPQ)AAI9971204","href":null,"code":true}]}]},"links":{"outbound_url":"http://hdl.handle.net/2142/83745","outbound_label":"Handle","outbound_source":"dc:identifier"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor","label":"Contributor","values":["Shelly Schmidt"]},{"key":"dc:creator","label":"Author","values":["Teoh, Heidi Marie"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date","label":"Dc Date","values":["2015-09-25T21:10:18Z","10000-01-01","2000"]},{"key":"dc:type","label":"Dc Type","values":["text"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Food Science and Human Nutrition"]},{"key":"thesis:degree_level","label":"Degree Level","values":["Dissertation"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Ph.D."]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["University of Illinois at Urbana-Champaign"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["Agriculture, Food Science and Technology"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language","label":"Dc Language","values":["eng"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier","label":"Identifier","values":["http://hdl.handle.net/2142/83745","(MiAaPQ)AAI9971204"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description","label":"Description","values":["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. 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