PRELIMINARY INVESTIGATION OF PASTA EXTRUSION PROCESS: RHEOLOGICAL CHARACTERIZATION OF SEMOLINA DOUGH

PRELIMINARY INVESTIGATION OF PASTA EXTRUSION PROCESS: RHEOLOGICAL CHARACTERIZATION OF SEMOLINA DOUGH

Rheological measurements were conducted on semolina doughs. Two doughs were considered, one directly taken from an extrusion plant and another mixed in lab conditions. A rotational viscometer was used in the plate-plate configuration. Creep tests were carried on too, to verify the possibility to neg...

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Main Authors: Angelo Fabbri, Alessandro Angioloni, Andrea Di Stefano, Enrico Fava, Adriano Guarnieri, Giulio Lorenzini
Format: Article
Language:English
Published: PAGEPress Publications 2007-06-01
Series:Journal of Agricultural Engineering
Subjects:
Semolina dough, Pasta, Rheology, Extrusion.
Online Access:http://www.agroengineering.org/index.php/jae/article/view/102
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spelling doaj-20d744c2c25746b7a91270fda78b1ebd2020-11-25T01:59:05ZengPAGEPress PublicationsJournal of Agricultural Engineering1974-70712239-62682007-06-01382212410.4081/jae.2007.2.2193PRELIMINARY INVESTIGATION OF PASTA EXTRUSION PROCESS: RHEOLOGICAL CHARACTERIZATION OF SEMOLINA DOUGHAngelo FabbriAlessandro AngioloniAndrea Di StefanoEnrico FavaAdriano GuarnieriGiulio LorenziniRheological measurements were conducted on semolina doughs. Two doughs were considered, one directly taken from an extrusion plant and another mixed in lab conditions. A rotational viscometer was used in the plate-plate configuration. Creep tests were carried on too, to verify the possibility to neglect the elastic component of strain. It was investigated the influence of the temperature on the viscous behaviour of both doughs, while only on the lab mixed dough was tested the influence of moisture content. The aim of this research is the determination of a rheological model useful for a subsequent CFD analysis of the extrusion process.http://www.agroengineering.org/index.php/jae/article/view/102Semolina dough, Pasta, Rheology, Extrusion.
collection DOAJ
language English
format Article
sources DOAJ
author Angelo Fabbri
Alessandro Angioloni
Andrea Di Stefano
Enrico Fava
Adriano Guarnieri
Giulio Lorenzini
spellingShingle Angelo Fabbri
Alessandro Angioloni
Andrea Di Stefano
Enrico Fava
Adriano Guarnieri
Giulio Lorenzini
PRELIMINARY INVESTIGATION OF PASTA EXTRUSION PROCESS: RHEOLOGICAL CHARACTERIZATION OF SEMOLINA DOUGH
Journal of Agricultural Engineering
Semolina dough, Pasta, Rheology, Extrusion.
author_facet Angelo Fabbri
Alessandro Angioloni
Andrea Di Stefano
Enrico Fava
Adriano Guarnieri
Giulio Lorenzini
author_sort Angelo Fabbri
title PRELIMINARY INVESTIGATION OF PASTA EXTRUSION PROCESS: RHEOLOGICAL CHARACTERIZATION OF SEMOLINA DOUGH
title_short PRELIMINARY INVESTIGATION OF PASTA EXTRUSION PROCESS: RHEOLOGICAL CHARACTERIZATION OF SEMOLINA DOUGH
title_full PRELIMINARY INVESTIGATION OF PASTA EXTRUSION PROCESS: RHEOLOGICAL CHARACTERIZATION OF SEMOLINA DOUGH
title_fullStr PRELIMINARY INVESTIGATION OF PASTA EXTRUSION PROCESS: RHEOLOGICAL CHARACTERIZATION OF SEMOLINA DOUGH
title_full_unstemmed PRELIMINARY INVESTIGATION OF PASTA EXTRUSION PROCESS: RHEOLOGICAL CHARACTERIZATION OF SEMOLINA DOUGH
title_sort preliminary investigation of pasta extrusion process: rheological characterization of semolina dough
publisher PAGEPress Publications
series Journal of Agricultural Engineering
issn 1974-7071
2239-6268
publishDate 2007-06-01
description Rheological measurements were conducted on semolina doughs. Two doughs were considered, one directly taken from an extrusion plant and another mixed in lab conditions. A rotational viscometer was used in the plate-plate configuration. Creep tests were carried on too, to verify the possibility to neglect the elastic component of strain. It was investigated the influence of the temperature on the viscous behaviour of both doughs, while only on the lab mixed dough was tested the influence of moisture content. The aim of this research is the determination of a rheological model useful for a subsequent CFD analysis of the extrusion process.
topic Semolina dough, Pasta, Rheology, Extrusion.
url http://www.agroengineering.org/index.php/jae/article/view/102
work_keys_str_mv AT angelofabbri preliminaryinvestigationofpastaextrusionprocessrheologicalcharacterizationofsemolinadough
AT alessandroangioloni preliminaryinvestigationofpastaextrusionprocessrheologicalcharacterizationofsemolinadough
AT andreadistefano preliminaryinvestigationofpastaextrusionprocessrheologicalcharacterizationofsemolinadough
AT enricofava preliminaryinvestigationofpastaextrusionprocessrheologicalcharacterizationofsemolinadough
AT adrianoguarnieri preliminaryinvestigationofpastaextrusionprocessrheologicalcharacterizationofsemolinadough
AT giuliolorenzini preliminaryinvestigationofpastaextrusionprocessrheologicalcharacterizationofsemolinadough
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