Experimental analysis and numerical simulation of pasta dough extrusion process
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- 作者：Fabrizio Sarghinia ; fabrizio.sarghini@unina.it" class="auth_mail" title="E-mail the corresponding author ; Annalisa Romanob ; Paolo Masia
- 关键词：Capillary rheology ; Semolina dough ; Pasta dough ; Extrusion ; Numerical modeling ; CFD ; Moving mesh
- 刊名：Journal of Food Engineering
- 出版年：2016
- 出版时间：May 2016
- 年：2016
- 卷：176
- 期：Complete
- 页码：56-70
- 全文大小：3509 K
文摘
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Extensive experimental results of semolina dough rheology are presented.
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Arrhenius models for temperature and MC dependence does not fit experiments.
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Experimental data were modeled using a multivariate Taylor expansion approach.
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CFD simulations of extrusion process using the moving mesh approach are presented.
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Results are validated with experimental data showing a very good agreement.