![Sample our Food Science & Technology journals, sign in here to start your access, latest two full volumes FREE to you for 14 days]({"type":"image" , "src" : "/sda/5936/TOC-Subject-Sample-2021-Food-Science-Technology.jpg"})
Abstract
Force-deformation and force-relaxation experiments were performed on amaranth seeds puffed at 290, 330 and 370°C. Less force and energy was required to cause a given deformation in seeds processed at 290°C than in those puffed at 330 and 370°C. It was also observed that the forces and energies required to produce a given deformation did not differ significantly (p ≤ 0.05) for seeds puffed at 330 and 370°C. The three-element generalized Maxwell model and Peleg model were applied for modeling force relaxation of puffed amaranth seeds. It was found that the generalized Maxwell model predicted the experimental data better than the Peleg model. The elastic parameters and asymptotic residual force of the generalized Maxwell model were significantly affected by puffing temperature, showing an increase with its rise. Relaxation times were not significantly affected by the puffing temperature. It was concluded that a higher puffing temperature resulted in a more rigid material and less viscous behavior.
Notes
*Values followed by the same letters in a column are not significantly different (P ≤ 0.05).
*Values followed by the same letters in a column are not significantly different (P = 0.05).
*Values followed by the same letters in a column are not significantly different (P ≤ 0.05).
18. Konopko H. Wymiana ciepla i masy w procesie ekspandowania nasion. [Heat and mass transfer during process of puffing of seeds]. Project No. 3 P06T 003 22 – The Final Report, State Committee for Scientific Research, Warszaw 2004 1–80