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Fracture Behavior And Mechanism Of Puffed Cereal During Compression

Roopa, B. S. and Pritam, Mazumder and Suvendu, Bhattacharya (2009) Fracture Behavior And Mechanism Of Puffed Cereal During Compression. Journal of Texture Studies, 40. pp. 157-171.

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Abstract

Texture of puffed cereals was determined to develop an instrumental method and to provide a mechanism of compaction under compressive stress. A model solidlike puffed rice at different moisture contents (2.0–8.5%) was subjected to compression testing to determine the fracture/failure characteristics. The force–deformation curves showed three zones and two firmnesses during compression. The different textural parameters were sensitive to moisture content above 6%. The microstructure of puffed rice consisted of many closed air cells having thin cell walls (10–15 mm) while a compressed sample showed breaking of cell walls with simultaneous development of fracture lines. A mechanism of compaction or failure at macromolecular level for puffed rice has been proposed based on texture data and microstructure.

Item Type: Article
Uncontrolled Keywords: texture, snacks, brittle food products, Texture, expanded cereals, snack foods
Subjects: 600 Technology > 08 Food technology > 18 Processed foods
600 Technology > 08 Food technology > 14 Physical properties > 05 Texture
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 12 Nov 2010 10:56
Last Modified: 30 Dec 2016 13:18
URI: http://ir.cftri.com/id/eprint/9776

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