Abstract
The main objective of this study is validation of a proposed mathematical model for the estimation of the influence of kneading arms geometries on rheological properties of dough. Two types of kneading arms are studied, both mounted on the same industrial kneader type. A tridimensional numerical simulation for dough kneading is used for obtaining the Eddy viscosity values, which were introduced in a mathematical model for calculation of the dough�s resistant torque at the kneading arms, at 15 seconds time intervals. Real time torque diagrams developed by the kneading arms, were traced using a system for data acquisition and dough kneading control (SOPF), developed by BioTechnologiCreativ Company. These diagrams were used for mathematical model validation using the comparison between the torque values measured in real time and the ones obtained using the mathematical model, in which was introduced the Eddy viscosity value obtained with the 3D simulation. The obtained results have very similar values. With this study it is possible to predict the rheological behavior of dough during kneading process. Anticipation of the kneading diagram form can be helpful in the optimization of the entire technological process and the obtaining of dough with uniform consistency and optimal development during the stages of the manufacturing process.
Highlights
Dough is a visco – elasto – plastic body with a very complex behavior and its variations depend on a multitude of factors
Numerical simulation of dough kneading process In a first stage, the ANSYS finite element program for 3D simulation was used for dough kneading process
Instants were taken for both kneading arms geometries, at 30, 150 and 300 s, respectively
Summary
Dough is a visco – elasto – plastic body with a very complex behavior and its variations depend on a multitude of factors. In the case of wheat dough, consistency is a complex rheological property directly influenced by: viscosity, humidity, temperature, time and the proportions between dough phases (solid, liquid, gaseous), biochemical composition of flour, the added ingredients and the quantity of energy consumed at kneading, [1,2]. The dough is subjected to extreme deformations, many of them exceeding the rupture limit, because of the speed gradients which appear in the dough mass, [3]. These influence dough’s viscosity and its consistency implicitly. Optimal, incomplete or excessive dough development is directly influenced by the kneading process, [4]
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