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Virginia Polytechnic Institute and State University
Capillary rheometry of soy isolate dough
Abstract
dc:description.abstractViscosity of 30 and 48% soy isolate (Promine-D) dough is determined using an Instron capillary rheometer at 298K, 333K and 363K. Thermal transitions of 10 to 100% soy isolate dough are measured using a Perkin-Elmer Differential Scanning Calorimeter (DSC-2) over 310 to 350K. The observed behavior of the soy isolate doughs is explained in terms of a network based on temporary crosslinks, possibly hydrogen bonds. Additionally, factors which complicate viscosity measurement of these doughs are discussed including yield stresses, melt fracture and sample reservoir pressure losses.
Degree
thesis:*- Name thesis:degree_name
- Master of Science
- Level thesis:degree_level
- masters
- Discipline thesis:degree_discipline
- Chemical Engineering
- Department dc:contributor.department
- Chemical Engineering
- Grantor dc:publisher
- Virginia Polytechnic Institute and State University
- Year dc:date.issued
- 1979
Author and committee
dc:creator, dc:contributor.*- Author dc:creator
-
- Sigmon, Stephen Gill
Rights
dc:rights- Statement dc:rights
-
- In Copyright
- Licence dc:rights.uri
- Language dc:language.iso
- en_US
Identifiers
dc:identifier.*- Handle dc:identifier.uri
- http://hdl.handle.net/10919/53055
- OAI identifier oai:identifier
- oai:vtechworks.lib.vt.edu:10919/53055