A specific twin channel slit die was used to measure in-line the viscous behaviour of an extruded wheat starch. This allows to put in evidence the influences of temperature, water content and specific mechanical energy (SME). The proposed rheological law permits to satisfactorily predict the viscosity of a wheat starch for any processing condition. Original results are presented for the behaviour of cationic starches obtained by reactive extrusion.
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June 12, 2019
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Open AccessOn the Simulation of Kinetic Theory Models of Complex Fluids Using the Fokker-Planck ApproachJune 12, 2019