Rheometric non-isothermal gelatinization kinetics of high hydrostatic pressure treated chickpea flour slurry
نویسندگان
چکیده
منابع مشابه
Rheometric Non-Isothermal Gelatinization Kinetics of Chickpea Flour-Based Gluten-Free Muffin Batters with Added Biopolymers
An attempt was made to analyze the elastic modulus (G0) of chickpea flour (CF)-based muffin batters made with CF alone and with added biopolymers (whey protein (WP), xanthan gum (XG), inulin (INL), and their blends) in order to evaluate their suitability to be a wheat flour (WF) substitute in muffins, and to model the heat-induced gelatinization of batters under non-isothermal heating condition fro...
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Pressure-induced gelatinization of chickpea flour (CF) was studied in combination with subsequent temperature-induced gelatinization. CF slurries (with 1:5 flour-to-water ratio) and CF in powder form were treated with high hydrostatic pressure (HHP), temperature (T), and treatment time (t) at three levels (200, 400, 600 MPa; 10, 25, 50 °C; 5, 15, 25 min). In order to investigate the effect of s...
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In the present research, the primary crystallization kinetics of the amorphous Fe85.3B11P3Cu0.7 alloy was analyzed using non-isothermal DSC measurements. The average and local activation energies, Ea, were determined by different isokinetic and isoconversional methods. The results obtained for activation energy in this research, show that due to the complexity of the primary crystallization pro...
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ژورنال
عنوان ژورنال: Journal of Food Engineering
سال: 2016
ISSN: 0260-8774
DOI: 10.1016/j.jfoodeng.2016.05.002