TY - JOUR
T1 - Computational modeling of dough sheeting and physical interpretation of the non-linear rheological behavior of wheat flour dough
AU - Chakrabarti-Bell, S.
AU - Bergström, J. S.
AU - Lindskog, E.
AU - Sridhar, T.
PY - 2010/9
Y1 - 2010/9
N2 - Controlling the dough sheeting processes has been a long standing challenge in the food industry. This paper presents the results of a study aimed at developing a validated finite element model for simulating dough sheeting processes. An instrumented, two-roll dough sheeter was constructed to measure roll forces and dough thickness during sheeting. To develop a rheological model, true rheological properties of dough were measured in compression and extension. A filament stretching device was constructed to obtain consistent data for dough extension. Results showed dough to be a non-linear, rate-dependent material that was capable of undergoing large deformations with only moderate elastic recovery. Freshly mixed dough had additional complexities of anisotropy and Mullins softening. The Bergstrom-Boyce model, which has been known to capture large deformation behaviors of lightly cross-linked elastomers, was modified to include anisotropy and Mullins softening and applied to dough. The sheeting process was modeled in finite element simulations as a plane-strain rolling operation using the commercially available software, Abaqus. The simulation predictions were in good agreement with experimental data for both roll forces and dough thickness. Techniques for controlling dough flow rates utilizing on-line, roll force measurements have been projected. Future studies for delineating sheeting effects on dough structure have been identified.
AB - Controlling the dough sheeting processes has been a long standing challenge in the food industry. This paper presents the results of a study aimed at developing a validated finite element model for simulating dough sheeting processes. An instrumented, two-roll dough sheeter was constructed to measure roll forces and dough thickness during sheeting. To develop a rheological model, true rheological properties of dough were measured in compression and extension. A filament stretching device was constructed to obtain consistent data for dough extension. Results showed dough to be a non-linear, rate-dependent material that was capable of undergoing large deformations with only moderate elastic recovery. Freshly mixed dough had additional complexities of anisotropy and Mullins softening. The Bergstrom-Boyce model, which has been known to capture large deformation behaviors of lightly cross-linked elastomers, was modified to include anisotropy and Mullins softening and applied to dough. The sheeting process was modeled in finite element simulations as a plane-strain rolling operation using the commercially available software, Abaqus. The simulation predictions were in good agreement with experimental data for both roll forces and dough thickness. Techniques for controlling dough flow rates utilizing on-line, roll force measurements have been projected. Future studies for delineating sheeting effects on dough structure have been identified.
KW - Bergstrom-Boyce model
KW - Dough extension
KW - Dough rheology
KW - Finite element modeling of dough sheeting
KW - Large deformation testing
KW - Mullins damage
KW - Roll forces
UR - http://www.scopus.com/inward/record.url?scp=77955926925&partnerID=8YFLogxK
U2 - 10.1016/j.jfoodeng.2010.04.010
DO - 10.1016/j.jfoodeng.2010.04.010
M3 - Article
AN - SCOPUS:77955926925
VL - 100
SP - 278
EP - 288
JO - Journal of Food Engineering
JF - Journal of Food Engineering
SN - 0260-8774
IS - 2
ER -