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. / Master of Science
| Identifer | oai:union.ndltd.org:VTETD/oai:vtechworks.lib.vt.edu:10919/53055 |
| Date | January 1979 |
| Creators | Sigmon, Stephen Gill |
| Contributors | Chemical Engineering |
| Publisher | Virginia Polytechnic Institute and State University |
| Source Sets | Virginia Tech Theses and Dissertation |
| Language | en_US |
| Detected Language | English |
| Type | Thesis, Text |
| Format | v, 86, [1] leaves, application/pdf, application/pdf |
| Rights | In Copyright, http://rightsstatements.org/vocab/InC/1.0/ |
| Relation | OCLC# 6646011 |
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