dc.contributor.author |
Mitsoulis, E |
en |
dc.contributor.author |
Sofou, S |
en |
dc.contributor.author |
Muliawan, EB |
en |
dc.contributor.author |
Hatzikiriakos, SG |
en |
dc.date.accessioned |
2014-03-01T02:51:03Z |
|
dc.date.available |
2014-03-01T02:51:03Z |
|
dc.date.issued |
2007 |
en |
dc.identifier.issn |
0094243X |
en |
dc.identifier.uri |
https://dspace.lib.ntua.gr/xmlui/handle/123456789/35325 |
|
dc.relation.uri |
http://www.scopus.com/inward/record.url?eid=2-s2.0-34248175362&partnerID=40&md5=85a7f3d9064996e5a06293041543bed6 |
en |
dc.subject |
Calendering |
en |
dc.subject |
Herschel-Bulkley model |
en |
dc.subject |
Numerical simulation |
en |
dc.subject |
Rolling |
en |
dc.subject |
Sheet thickness |
en |
dc.subject |
Torque |
en |
dc.subject |
Viscoplastic modeling |
en |
dc.title |
Calendering and rolling of viscoplastic materials: Theory and experiments |
en |
heal.type |
conferenceItem |
en |
heal.publicationDate |
2007 |
en |
heal.abstract |
The calendering and rolling processes are used in a wide variety of industries for the production of rolled sheets or films of specific thickness and final appearance. The acquired final sheet thickness depends mainly on the rheological properties of the material. Materials which have been used in the present study are foodstuff (such as mozzarella cheese and flour-water dough) used in food processing. These materials are rheologically viscoplastic, obeying the Herschel-Bulkley model. The results give the final sheet thickness and the torque as a function of the roll speed. Theoretical analysis based on the Lubrication Approximation Theory (LAT) shows that LAT is a good predictive tool for calendering, where the sheet thickness is very small compared with the roll size. However, in rolling where this is not true, LAT does not hold, and a 2-D analysis is necessary. © 2007 American Institute of Physics. |
en |
heal.journalName |
AIP Conference Proceedings |
en |
dc.identifier.volume |
907 |
en |
dc.identifier.spage |
830 |
en |
dc.identifier.epage |
834 |
en |