Extrusion of unleavened bread dough: experiments and simulations
An experimental and numerical study on ram extrusion of bread dough was conducted in order to develop predictive models for the pressures involved, as well as the deformation of the extruded dough. Such studies are needed as high pressures can potentially lead to significant degassing, tearing, and...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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AIP Publishing
2017
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| Online Access: | http://psasir.upm.edu.my/id/eprint/61834/ http://psasir.upm.edu.my/id/eprint/61834/1/Extrusion%20of%20unleavened%20bread%20dough.pdf |
| _version_ | 1848854499817422848 |
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| author | P. Mohammed, Mohd Afandi Wanigasooriya, Leonard Chakrabarti-Bell, Sumana Charalambides, Maria N. |
| author_facet | P. Mohammed, Mohd Afandi Wanigasooriya, Leonard Chakrabarti-Bell, Sumana Charalambides, Maria N. |
| author_sort | P. Mohammed, Mohd Afandi |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | An experimental and numerical study on ram extrusion of bread dough was conducted in order to develop predictive models for the pressures involved, as well as the deformation of the extruded dough. Such studies are needed as high pressures can potentially lead to significant degassing, tearing, and shearing of the dough and hence poor bread quality; the latter limits the use of extrusion processes which would otherwise be a cost-effective forming process. A laboratory extrusion rig was designed, with dies of varying angles and exit radii. Rate dependent behavior was observed from tests conducted at different extrusion speeds, and higher extrusion pressure was reported for dies with smaller exit radius or larger die angle. A simulation of extrusion was performed to predict the extrusionpressure as well as the extrudate swell, as a function of die geometry and extrusion rate. A continuum approach was taken in the constitutive model of dough which is a starch filled system in a protein matrix. A nonlinear viscoelastic model combined for the first time with the Mullins model for filled rubbers is found to capture the continuum behavior well. A Coulomb friction law combined with a maximum shear stress limit was used to describe the contact definition between the extrusion barrel and the dough. Higher die angles and higher extrusion speeds require higher shear stress limit values for the model and the experimentsto agree. A possible reason for this is that the shear stress limit depends on maximum strain as well as strain rate imposed during the extrusion process. Static zones were observed both experimentally and numerically. The onset of the static zones was predicted well but quantifying the geometry of the latter needs further studies. |
| first_indexed | 2025-11-15T11:10:51Z |
| format | Article |
| id | upm-61834 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T11:10:51Z |
| publishDate | 2017 |
| publisher | AIP Publishing |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-618342019-02-20T02:18:10Z http://psasir.upm.edu.my/id/eprint/61834/ Extrusion of unleavened bread dough: experiments and simulations P. Mohammed, Mohd Afandi Wanigasooriya, Leonard Chakrabarti-Bell, Sumana Charalambides, Maria N. An experimental and numerical study on ram extrusion of bread dough was conducted in order to develop predictive models for the pressures involved, as well as the deformation of the extruded dough. Such studies are needed as high pressures can potentially lead to significant degassing, tearing, and shearing of the dough and hence poor bread quality; the latter limits the use of extrusion processes which would otherwise be a cost-effective forming process. A laboratory extrusion rig was designed, with dies of varying angles and exit radii. Rate dependent behavior was observed from tests conducted at different extrusion speeds, and higher extrusion pressure was reported for dies with smaller exit radius or larger die angle. A simulation of extrusion was performed to predict the extrusionpressure as well as the extrudate swell, as a function of die geometry and extrusion rate. A continuum approach was taken in the constitutive model of dough which is a starch filled system in a protein matrix. A nonlinear viscoelastic model combined for the first time with the Mullins model for filled rubbers is found to capture the continuum behavior well. A Coulomb friction law combined with a maximum shear stress limit was used to describe the contact definition between the extrusion barrel and the dough. Higher die angles and higher extrusion speeds require higher shear stress limit values for the model and the experimentsto agree. A possible reason for this is that the shear stress limit depends on maximum strain as well as strain rate imposed during the extrusion process. Static zones were observed both experimentally and numerically. The onset of the static zones was predicted well but quantifying the geometry of the latter needs further studies. AIP Publishing 2017 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/61834/1/Extrusion%20of%20unleavened%20bread%20dough.pdf P. Mohammed, Mohd Afandi and Wanigasooriya, Leonard and Chakrabarti-Bell, Sumana and Charalambides, Maria N. (2017) Extrusion of unleavened bread dough: experiments and simulations. Journal of Rheology, 61 (1). pp. 1-32. ISSN 0148-6055; ESSN: 1520-8516 https://sor.scitation.org/doi/10.1122/1.4966692 10.1122/1.4966692 |
| spellingShingle | P. Mohammed, Mohd Afandi Wanigasooriya, Leonard Chakrabarti-Bell, Sumana Charalambides, Maria N. Extrusion of unleavened bread dough: experiments and simulations |
| title | Extrusion of unleavened bread dough: experiments and simulations |
| title_full | Extrusion of unleavened bread dough: experiments and simulations |
| title_fullStr | Extrusion of unleavened bread dough: experiments and simulations |
| title_full_unstemmed | Extrusion of unleavened bread dough: experiments and simulations |
| title_short | Extrusion of unleavened bread dough: experiments and simulations |
| title_sort | extrusion of unleavened bread dough: experiments and simulations |
| url | http://psasir.upm.edu.my/id/eprint/61834/ http://psasir.upm.edu.my/id/eprint/61834/ http://psasir.upm.edu.my/id/eprint/61834/ http://psasir.upm.edu.my/id/eprint/61834/1/Extrusion%20of%20unleavened%20bread%20dough.pdf |