caa a22 4500 467949824 CHVBK 20180322200725.0 cr unu---uuuuu 170328e19861001xx s 000 0 eng 10.1007/BF02403029 doi (NATIONALLICENCE)springer-10.1007/BF02403029 (NATIONALLICENCE)springer-10.1007/BF00553827 The physical properties of extruded food foams [Elektronische Daten] [A. Hayter, A. Smith, P. Richmond] The extrusion cooking process has led to the production of many novel foamed foods. Their formation is critically dependent on the processing history and the local conditions at the die. The pore size generally decreases with a decrease in foam bulk density, whilst foamed plastics show the opposite trend. Narrow pore size distributions tend to be associated with foams where the pore size is small compared with the extrudate dimensions. A pendulum impact device has been used to assess the deformation of the different foams as a function of impact energy. The compressive strain increases to a maximum corresponding to the densification of these brittle foams. This contrasts with data for plastic foams. Chapman and Hall Ltd, 1986 Hayter A. Food Research Institute, Colney Lane, Norwich, UK aut Smith A. Food Research Institute, Colney Lane, Norwich, UK aut Richmond P. Food Research Institute, Colney Lane, Norwich, UK aut Journal of Materials Science Kluwer Academic Publishers 21/10(1986-10-01), 3729-3736 0022-2461 21:10<3729 1986 21 10853 https://doi.org/10.1007/BF02403029 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/BF02403029 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Hayter A. Food Research Institute, Colney Lane, Norwich, UK aut NATIONALLICENCE 700 1- Smith A. Food Research Institute, Colney Lane, Norwich, UK aut NATIONALLICENCE 700 1- Richmond P. Food Research Institute, Colney Lane, Norwich, UK aut NATIONALLICENCE 773 0- Journal of Materials Science Kluwer Academic Publishers 21/10(1986-10-01), 3729-3736 0022-2461 21:10<3729 1986 21 10853 NATIONALLICENCE 856 40 https://doi.org/10.1007/BF00553827 text/html Onlinezugriff via DOI Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer NATIONALLICENCE NATIONALLICENCE NL-springer