Session 12: Room 386 | ||
Sunday AMFood Engineering: Rheology and Texture | ||
| Sponsor: | Food Engineering Division | |
| Moderator(s): | S. Gunasekaran, Univ. of Wisconsin, Madison C. R. Daubert, North Carolina State Univ. | |
| Time: | 9:00 AM | |
| 9:00 AM | Introductory Remarks | |
| 9:05 AM | 12-1 | Effect of different kinds of CMC on tortilla masa properties A. MORALES-DIAZ, G. Arteaga, R. Lobeira |
| 9:20 AM | 12-2 | Effect of gums on the texture and microstructure of glassy corn flour extrudates expanded by microwave heating C. I. MORARU, E. Gimeno, J. L. Kokini |
| 9:35 AM | 12-3 | Mechanical testing of a foamed food - bread crumb S. L. CHUAH, M. G. Scanlon |
| 9:50 AM | 12-4 | Significance of the viscoelastic characteristics of curdlan gel on its diffusion properties K. L. ROBBINS, Y. M. Lo |
| 10:05 AM | 12-5 | Characterizing melt behavior of a model food gel M. OULD ELEYA, S. Gunasekaran |
| 10:20 AM | 12-6 | Investigating xanthan-carob synergistic interactions by estimating elastically active network chains W. B. YOON, S. Gunasekaran, J. W. Park |
| 10:35 AM | 12-7 | Analysis of a layered food composite using classical theories of elasticity A. ANAND, M. G. Scanlon |
| 10:50 AM | 12-8 | Paper Withdrawn |
| 11:05 AM | 12-9 | Influence of holding temperature and temperature cycling on gelation kinetics and gel strength of pectins R. SESHADRI, J. Weiss, G. J. Hulbert, J. R. Mount |
| 11:20 AM | 12-10 | Constitutive analysis of beta-glucan/amylodextrin blends J. A. BYARS, C. J. Carriere, G. E. Inglett |
| 11:35 AM | 12-11 | Rheological concepts of edible shellac coatings A. E. LABROPOULOS, S. H. Hsu, E. S. Lazos, D. Dimitroglou |
| 11:50 AM | 12-12 | The rheology of vegetable oils during crystallization J. F. TORO-VAZQUEZ, E. Dibildox-Alvarado, M. A. Charó-Alonso, C. Gómez-Aldapa, V. Herrera-Coronado |