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KMID : 0380619850170060469
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Korean Journal of Food Science and Technology
1985 Volume.17 No. 6 p.469 ~ p.473
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Rheological Properties of Acorn Flour Gels
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Abstract
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The typical force-distance curves by puncture test and Back Extrusion test of acorn flour gels were investigated. Kc´ and Ks´ were calculated to estimate the compression and shear components of a puncture force. In this study, compression effect played a major role. The more concentration of acorn flour gel and diameter of probe increased, the more compression force contributed to the puncture force. In the Back Extrusion test, the effect of increasing the sample size was to extend the length of the plateau without affecting the maximum force. However, as the concentration of acorn flour gel increased, maximum Extrusion force became larger.
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