Experimental and numerical investigation of ram extrusion of bread dough

QR Code

Experimental and numerical investigation of ram extrusion of bread dough

An experimental and numerical study on ram extrusion of bread dough was conducted. A laboratory ram extrusion rig was designed and manufactured, where dies with different angles and exit radii were employed. Rate dependent behaviour was observed from tests conducted at different extrusion speeds, an...

Full description

Bibliographic Details
Main Authors:	P. Mohammed, Mohd Afandi, Wanigasooriya, Leonard, Charalambides, Maria N.
Format:	Conference or Workshop Item
Language:	English
Published:	AIP Publishing 2016
Online Access:	http://psasir.upm.edu.my/id/eprint/57479/ http://psasir.upm.edu.my/id/eprint/57479/1/Experimental%20and%20numerical%20investigation%20of%20ram%20extrusion%20of%20bread%20dough.pdf

Similar Items

Extrusion of unleavened bread dough: experiments and simulations
by: P. Mohammed, Mohd Afandi, et al.
Published: (2017)

Mechanical characterization and micromechanical modeling of bread dough.
by: P. Mohammed, Mohd Afandi, et al.
Published: (2013)

Numerical study of starch-gluten dough: deformation and extrusion
by: Mohammed, M. A. P., et al.
Published: (2022)

Experimental and numerical study of wheat and rice doughs
by: Md Yunos, Noor Seribainun Hidayah, et al.
Published: (2021)

Atomic force microscopy, deformation-recovery and numerical study of wheat dough
by: P Mohammed, Mohd Afandi, et al.
Published: (2024)

Atomic force microscopy, deformation-recovery and numerical study of wheat dough
by: Mohammed, Mohd Afandi P., et al.
Published: (2024)

Effects Of Cryostabilizers And Cryoprotectant On Frozen Chinese Steamed Bread Dough
by: Sim , Sze Yin
Published: (2011)

Investigation On Processing Parameter Of Single Screw Extrusion Using Experimental And Numerical Approach
by: Mohd Shah, Mohd Faizatul Shahrizal
Published: (2018)

Utilization of Microvisco-amylograph to Study Flour, Dough and Bread Qualities of Hydrocolloid/Flour Blends
by: Hammed, Ademola Monsur, et al.
Published: (2016)

Vending machine’s heat transfer for par-fried dough products
by: Naim, Mohd Nazli, et al.
Published: (2024)

Colour changes during deep-frying of sesame cracker's dough balls
by: Tan, S. B., et al.
Published: (2017)

A viscoelastic cohesive zone model for starch-gluten interface to simulate dough deformation
by: Mohammed, Mohd Afandi P., et al.
Published: (2023)

Impact of sodium chloride on wheat doughs
by: Mak, Sze Pui Cheryl
Published: (2009)

Colour changes during deep-frying of sesame cracker's dough balls
by: Tan, S. B., et al.
Published: (2017)

Effect of mixing period, water and sugar on the sesame cracker dough stickiness
by: Tan, S. B., et al.
Published: (2016)

Effect of oat to flour ratio on stickiness of the cookie dough
by: Mohd Jais, Nurain, et al.
Published: (2019)

Genetic control of wheat quality: Interactions between chromosomal regions determining protein content and composition, dough rheology, and sponge and dough baking properties
by: Mann, G., et al.
Published: (2009)

Numerical and experimental investigation of boiling nanofluids in vapour absorption refrigeration
by: Mohammed, Hayder I.
Published: (2019)

A review on rheological properties and measurements of dough and gluten
by: Abang Zaidel, Dayang Norulfairuz, et al.
Published: (2010)

Physico-chemical and rheological characterisation of sweet potato flours and dough
by: Mohd Hanim, Abu Bakr
Published: (2014)

Numerical and Experimental Investigations of Instabilities with Astrophysical Implications
by: Geelmuyden, August
Published: (2023)

The extrusion properties of potato granules
by: Kooi, Eng Teong
Published: (1982)

Protein-transitions in and out of the dough matrix in wheat flour mixing
by: Wang, X., et al.
Published: (2017)

Effect of lupin flour incorporation on the physical characteristics of dough and biscuits
by: Jayasena, Vijay, et al.
Published: (2011)

In vitro bioaccessibility of calcium, iron and zinc from breads and bread spreads
by: Ting, S. R., et al.
Published: (2016)

Boycott and racism: a loaf of bread is just a loaf of bread
by: Abdul-Latif, Samshul-Amry, et al.
Published: (2015)

Bread stories: understanding the drivers of bread consumption for digital food customisation
by: Pantidi, Nadia, et al.
Published: (2017)

Effect of breading particle size on coating adhesion in breaded,fried poultry
by: Mohamad Yusof Maskat ,, et al.
Published: (2002)

Characteristic airflow patterns during inspiration and expiration: experimental and numerical investigation
by: Zubair, Mohammed, et al.
Published: (2015)

Spontaneous extrusion of gallstones after percutaneous drainage
by: Hariharan, D., et al.
Published: (2017)

Experimental and numerical investigation of heat transfer in CNT nanofluids
by: Rashmi, Walvekar, et al.
Published: (2015)

Experimental and numerical investigation of small punch creep test
by: Cortellino, Francesco
Published: (2015)

Numerical and experimental investigation of tsunamis generated by iceberg calving
by: Chen, Fan
Published: (2021)

Experimental and numerical investigation on the compressive properties of interlocking blocks
by: Shi, Tingwei, et al.
Published: (2021)

Experimental and numerical investigation of heat transfer in CNT nanofluids
by: Rashmi, W., et al.
Published: (2013)

Numerical and experimental investigation of synthetic biogas pulse combustion
by: Soleimani, Mohammad
Published: (2010)

Numerical and Experimental Investigation on Tensile Properties of Natural-Sand Reinforced Polypropylene
by: A. N., Oumer, et al.
Published: (2015)

Numerical And Experimental Investigations Of 2d Membrane Airfoil Performance
by: Abdul Aziz, Mohd Sharizal
Published: (2012)

Numerical And Experimental Investigation Of 2D Membrane Airfoil Performance
by: Aziz, Mohd Sharizal Abdul
Published: (2012)

Susceptor Packaging Material For Baking Flaky Pastry Dough In Microwave Oven
by: Main, Nor Mazlana
Published: (2008)