The Role of the Glass Transition in Extruded Cereal Snack Character

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.

Name thesis:degree_name

Ph.D.

Level thesis:degree_level

Dissertation

Discipline thesis:degree_discipline

Food Science and Human Nutrition

Grantor

University of Illinois at Urbana-Champaign

Year dc:date

2015

Author dc:creator

• Teoh, Heidi Marie

Contributors dc:contributor

• Shelly Schmidt

• Agriculture, Food Science and Technology

Language dc:language

eng

Identifier

(MiAaPQ)AAI9971204

OAI identifier oai:identifier

oai:www.ideals.illinois.edu:2142/83745