The extensional viscosity is an important rheological characteristic of polymer melts. It is however not as frequently reported on as the shear viscosity. The extensional viscosity is of special interest when considering polymeric materials for foaming and film blowing processes. Here, the extensional (and shear) viscosity along with the melt strength and the tensile properties of the correspon...

Sri Lankan Journal of Agriculture and Ecosystems (SLJAE) is published by the Faculty Agriculture, Rajarata University Lanka. It publishes peer-reviewed original research articles from all fields agriculture including crop science, forestry, agricultural biology, plant protection, genetics breeding, food nutrition, animal soil water resource management, machinery, economics extension system stud...

This paper takes millet powder as the test object, adopts extrusion modification treatment, optimizes technological parameters of by single factor and response interview. The results show that best modified rice are: water content is 22%, temperature 140 °C, particle size 142 μm screw speed 20Hz. Under this condition, gelatinization degree flour was 93.2%. factors influencing paste were: additi...

Abstract Tiger nut (Cyperus esculentus L.) is an ideal raw material for oil extraction, but starch-rich tiger meal, a by-product of has not been fully utilized. For this, starch was isolated from and then nanoparticles were prepared by gelatinization, ultrasonication nanoprecipitation under different conditions. The preparation parameters optimized measuring the particle size with dynamic light...

Apios americana is a wild legume-bearing plant with edible tubers. Domestication of Apios is in progress because of the superior nutritional value and health benefits of the tuber. Objectives of this study were to: (1) characterize physicochemical properties of the Apios tuber starch; and (2) understand differences in starch structures and properties between the mother (seed) and child (progeny...

Abstract Background and Objectives The alkali spreading value (ASV) of rice is a widely measured quality parameter accepted indicator gelatinization temperature (GT) class. However, the test, developed in 1958, labor intensive subjective. Better methods to measure ASV GT, for single kernel bulk would provide an important tool determine effects individual kernels on end‐use with desired cooking ...

Fresh rice noodle was usually coated in a large amount of oil to avoid stickiness and extend the shelf life. Pre-treatment has been applied reduce quantity noodle. In this research, pre-treatment temperature effect on quality subjected hot air drying, heat pump freeze drying investigated. Texture, color, content, starch gelatinization dried further evaluated. Results revealed that there were si...