Rolling of mozzarella cheese: 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	0260-8774	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/19943
dc.subject	Herschel-Bulkley fluids	en
dc.subject	Mozzarella cheese	en
dc.subject	Rolling	en
dc.subject	Sheet thickness	en
dc.subject	Torque measurements	en
dc.subject	Viscoplasticity	en
dc.subject	Yield stress	en
dc.subject	Yielded/unyielded regions	en
dc.subject.classification	Engineering, Chemical	en
dc.subject.classification	Food Science & Technology	en
dc.subject.other	ABS resins	en
dc.subject.other	Aspect ratio	en
dc.subject.other	Rolls (machine components)	en
dc.subject.other	Stress concentration	en
dc.subject.other	Two dimensional	en
dc.subject.other	Elastic plastics	en
dc.subject.other	Extrudate	en
dc.subject.other	Finite element simulations	en
dc.subject.other	HERSCHEL	en
dc.subject.other	Herschel-Bulkley fluids	en
dc.subject.other	Minimum gaps	en
dc.subject.other	Mozzarella cheese	en
dc.subject.other	Mozzarella cheeses	en
dc.subject.other	Rheological datums	en
dc.subject.other	Roll speeds	en
dc.subject.other	Sample thicknesses	en
dc.subject.other	Sheet thickness	en
dc.subject.other	Stress distributions	en
dc.subject.other	Surface flows	en
dc.subject.other	Thickness ratios	en
dc.subject.other	Thinning materials	en
dc.subject.other	Viscoelastic effects	en
dc.subject.other	Yielded/unyielded regions	en
dc.subject.other	Yield stress	en
dc.title	Rolling of mozzarella cheese: Experiments and simulations	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/j.jfoodeng.2008.09.003	en
heal.identifier.secondary	http://dx.doi.org/10.1016/j.jfoodeng.2008.09.003	en
heal.language	English	en
heal.publicationDate	2009	en
heal.abstract	Mozzarella cheese is a visco-elastic-plastic shear-thinning material with a yield stress, which in a shear flow may be approximated by the Herschel-Bulkley model. The material was rolled in the SER extensional rheometer used as a rolling device with an aspect ratio of radius to minimum gap R/H-0 = 4.3. For different feed thickness ratios and roll speeds, the exit thickness ratios and torques were measured and found to increase substantially with roll speed and initial sample thickness. Two-dimensional finite element simulations based on the rolling geometry and the rheological data provide yielded/unyielded zones, pressure, and stress distributions along the rolls. The results from the simulations are in good agreement with the experimental torque values but underestimate (by an order of magnitude) the thickness of the exiting sheets. It is argued that the latter is due to strong viscoelastic effects, which manifest themselves in free-surface flows. where (extrudate) swell becomes significant. (C) 2008 Elsevier Ltd. All rights reserved.	en
heal.publisher	ELSEVIER SCI LTD	en
heal.journalName	Journal of Food Engineering	en
dc.identifier.doi	10.1016/j.jfoodeng.2008.09.003	en
dc.identifier.isi	ISI:000261899000010	en
dc.identifier.volume	91	en
dc.identifier.issue	2	en
dc.identifier.spage	269	en
dc.identifier.epage	279	en