Rolling of bread dough: Experiments and simulations

Mitsoulis, E; Hatzikiriakos, SG

dc.contributor.author	Mitsoulis, E	en
dc.contributor.author	Hatzikiriakos, SG	en
dc.date.accessioned	2014-03-01T01:31:49Z
dc.date.available	2014-03-01T01:31:49Z
dc.date.issued	2009	en
dc.identifier.issn	0960-3085	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/19942
dc.subject	Bread dough	en
dc.subject	Herschel-Bulkley fluids	en
dc.subject	Rolling	en
dc.subject	Sheet thickness	en
dc.subject	Slip	en
dc.subject	Torque measurements	en
dc.subject	Viscoplasticity	en
dc.subject	Yield stress	en
dc.subject	Yielded/unyielded regions	en
dc.subject.classification	Biotechnology & Applied Microbiology	en
dc.subject.classification	Engineering, Chemical	en
dc.subject.classification	Food Science & Technology	en
dc.subject.other	Bread dough	en
dc.subject.other	Herschel-Bulkley fluids	en
dc.subject.other	Sheet thickness	en
dc.subject.other	Slip	en
dc.subject.other	Yielded/unyielded regions	en
dc.subject.other	Aspect ratio	en
dc.subject.other	Plasticity	en
dc.subject.other	Rheometers	en
dc.subject.other	Rolls (machine components)	en
dc.subject.other	Stress concentration	en
dc.subject.other	Torque	en
dc.subject.other	Torque measurement	en
dc.subject.other	Two dimensional	en
dc.subject.other	Viscoplasticity	en
dc.subject.other	Viscosity	en
dc.subject.other	Yield stress	en
dc.title	Rolling of bread dough: Experiments and simulations	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/j.fbp.2008.07.001	en
heal.identifier.secondary	http://dx.doi.org/10.1016/j.fbp.2008.07.001	en
heal.language	English	en
heal.publicationDate	2009	en
heal.abstract	Bread dough (a flour-water system) has been rheologically characterized using shear rheometry at room temperature. its flow curve shows a viscoplastic shear-thinning material, which obeys the Herschel-Bulkley model. In addition, substantial wall slip is exhibited by the material, and an appropriate slip law has been formulated. The material has been rolled using the Sentmanat Extensional Rheometer (SER) (Xpansion Instruments) with an aspect ratio of radius to minimum gap of R/H-0 = 4.3. Rolling experiments have been performed for different feed thickness ratios and roll speeds. The exit thickness ratios and the torques to roll the samples have been measured. They have been found to increase substantially with Toll speed and initial sample thickness. Two-dimensional finite-element simulations based on the rolling geometry and the rheological data with slip provide a wealth of information regarding yielded/unyielded zones, pressure and stress distributions along the rolls. The results from the simulations are in good agreement with the experimental torque values although underestimate the thickness of the exiting sheets. it is argued that the latter is a consequence of viscoelasticity of the bread dough, which manifests itself in a free-surface flow, where (extrudate) swell becomes significant. (C) 2008 The Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.	en
heal.publisher	INST CHEMICAL ENGINEERS	en
heal.journalName	Food and Bioproducts Processing	en
dc.identifier.doi	10.1016/j.fbp.2008.07.001	en
dc.identifier.isi	ISI:000267533900007	en
dc.identifier.volume	87	en
dc.identifier.issue	2	en
dc.identifier.spage	124	en
dc.identifier.epage	138	en