Capillary rheometry of soy isolate dough
| dc.contributor.author | Sigmon, Stephen Gill | en |
| dc.contributor.department | Chemical Engineering | en |
| dc.date.accessioned | 2015-06-23T19:08:15Z | en |
| dc.date.available | 2015-06-23T19:08:15Z | en |
| dc.date.issued | 1979 | en |
| dc.description.abstract | Viscosity of 30 and 48% soy isolate (Promine-D) dough is determined using an Instron capillary rheometer at 298K, 333K and 363K. Thermal transitions of 10 to 100% soy isolate dough are measured using a Perkin-Elmer Differential Scanning Calorimeter (DSC-2) over 310 to 350K. The observed behavior of the soy isolate doughs is explained in terms of a network based on temporary crosslinks, possibly hydrogen bonds. Additionally, factors which complicate viscosity measurement of these doughs are discussed including yield stresses, melt fracture and sample reservoir pressure losses. | en |
| dc.description.degree | Master of Science | en |
| dc.format.extent | v, 86, [1] leaves | en |
| dc.format.mimetype | application/pdf | en |
| dc.identifier.uri | http://hdl.handle.net/10919/53055 | en |
| dc.language.iso | en_US | en |
| dc.publisher | Virginia Polytechnic Institute and State University | en |
| dc.relation.isformatof | OCLC# 6646011 | en |
| dc.rights | In Copyright | en |
| dc.rights.uri | http://rightsstatements.org/vocab/InC/1.0/ | en |
| dc.subject.lcc | LD5655.V855 1979.S568 | en |
| dc.subject.lcsh | Dough | en |
| dc.subject.lcsh | Soy flour | en |
| dc.title | Capillary rheometry of soy isolate dough | en |
| dc.type | Thesis | en |
| dc.type.dcmitype | Text | en |
| thesis.degree.discipline | Chemical Engineering | en |
| thesis.degree.grantor | Virginia Polytechnic Institute and State University | en |
| thesis.degree.level | masters | en |
| thesis.degree.name | Master of Science | en |
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