Sweet lupine has high content of protein, so it can be used as meat additives (texturized lupine) produced by single screw extruder. Rheological properties of sweet lupine samples were measured at different moisture contents (15, 20, 25 and 30%), different temperatures (90, 95, 140, 145, 170 and 175 °C) and shear rates (14.11-77.61 s-1). The results showed that the percentage of moisture (15, 20, 25 and 30%) at 90ᵒC and 95°C and (25 and 30%) at 140°C and 145ᵒC exhibited non-Newtonian pseudoplastic behavior as the apparent viscosity decreased with increasing shear rate. The moisture content (15%) at 140ᵒC, (15% and 20%) at 145ᵒC, (15% and 20%) at 170ᵒC and (15, 20, 25 and 30%) at 175ᵒC exhibited non-Newtonian dilatant behavior as the apparent viscosity increased with increasing shear rate. The apparent viscosity increased very rapidly through different zones of extruder and pressure drop increased with increasing temperature and moisture content.
| Published in |
International Journal of Nutrition and Food Sciences (Volume 5, Issue 1-1)
This article belongs to the Special Issue Food Engineering and Packaging |
| DOI | 10.11648/j.ijnfs.s.2016050101.12 |
| Page(s) | 7-13 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2015. Published by Science Publishing Group |
Sweet Lupine, Single Screw Extruder, Rheological Properties, Flow Behavior
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APA Style
Marwa M. Helmy. (2015). Rheological Properties of Sweet Lupine to be used as Extrusion Meat Additives. International Journal of Nutrition and Food Sciences, 5(1-1), 7-13. https://doi.org/10.11648/j.ijnfs.s.2016050101.12
ACS Style
Marwa M. Helmy. Rheological Properties of Sweet Lupine to be used as Extrusion Meat Additives. Int. J. Nutr. Food Sci. 2015, 5(1-1), 7-13. doi: 10.11648/j.ijnfs.s.2016050101.12
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Download@article{10.11648/j.ijnfs.s.2016050101.12,
author = {Marwa M. Helmy},
title = {Rheological Properties of Sweet Lupine to be used as Extrusion Meat Additives},
journal = {International Journal of Nutrition and Food Sciences},
volume = {5},
number = {1-1},
pages = {7-13},
doi = {10.11648/j.ijnfs.s.2016050101.12},
url = {https://doi.org/10.11648/j.ijnfs.s.2016050101.12},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.s.2016050101.12},
abstract = {Sweet lupine has high content of protein, so it can be used as meat additives (texturized lupine) produced by single screw extruder. Rheological properties of sweet lupine samples were measured at different moisture contents (15, 20, 25 and 30%), different temperatures (90, 95, 140, 145, 170 and 175 °C) and shear rates (14.11-77.61 s-1). The results showed that the percentage of moisture (15, 20, 25 and 30%) at 90ᵒC and 95°C and (25 and 30%) at 140°C and 145ᵒC exhibited non-Newtonian pseudoplastic behavior as the apparent viscosity decreased with increasing shear rate. The moisture content (15%) at 140ᵒC, (15% and 20%) at 145ᵒC, (15% and 20%) at 170ᵒC and (15, 20, 25 and 30%) at 175ᵒC exhibited non-Newtonian dilatant behavior as the apparent viscosity increased with increasing shear rate. The apparent viscosity increased very rapidly through different zones of extruder and pressure drop increased with increasing temperature and moisture content.},
year = {2015}
}
TY - JOUR T1 - Rheological Properties of Sweet Lupine to be used as Extrusion Meat Additives AU - Marwa M. Helmy Y1 - 2015/11/10 PY - 2015 N1 - https://doi.org/10.11648/j.ijnfs.s.2016050101.12 DO - 10.11648/j.ijnfs.s.2016050101.12 T2 - International Journal of Nutrition and Food Sciences JF - International Journal of Nutrition and Food Sciences JO - International Journal of Nutrition and Food Sciences SP - 7 EP - 13 PB - Science Publishing Group SN - 2327-2716 UR - https://doi.org/10.11648/j.ijnfs.s.2016050101.12 AB - Sweet lupine has high content of protein, so it can be used as meat additives (texturized lupine) produced by single screw extruder. Rheological properties of sweet lupine samples were measured at different moisture contents (15, 20, 25 and 30%), different temperatures (90, 95, 140, 145, 170 and 175 °C) and shear rates (14.11-77.61 s-1). The results showed that the percentage of moisture (15, 20, 25 and 30%) at 90ᵒC and 95°C and (25 and 30%) at 140°C and 145ᵒC exhibited non-Newtonian pseudoplastic behavior as the apparent viscosity decreased with increasing shear rate. The moisture content (15%) at 140ᵒC, (15% and 20%) at 145ᵒC, (15% and 20%) at 170ᵒC and (15, 20, 25 and 30%) at 175ᵒC exhibited non-Newtonian dilatant behavior as the apparent viscosity increased with increasing shear rate. The apparent viscosity increased very rapidly through different zones of extruder and pressure drop increased with increasing temperature and moisture content. VL - 5 IS - 1-1 ER -
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