호밀가루의 레올로지 특성분석

초록

Rheological properties of cereals such as rye are great important for the design of die for extrusion and the development of models for extrusion process. Therefore, this study was carried out to analyze the rheological properties according to moisture content of rye flour and extrusion temperature. Rheological properties of rye flour were investigated by using a capillary rheometer for moisture content of three levels (30, 35, 40%) and extrusion temperature of three levels (120, 130,140℃). Determination coefficients for the relationship between apparent shear stress (τap) and apparent shear velocity (ϒap)were relatively high in the range of 0.973 ~ 0.997 under each extrusion condition. The values of consistency index (K)was decreased with increasing moisture content and extrusion temperature. However, the value of flow behavior index (n)presented the highest value at moisture content of 35%, but it was not affected by extrusion temperature.

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