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

  • Angelo Fabbri | afabbri@agrsci.unibo.it
  • Alessandro Angioloni
  • Andrea Di Stefano
  • Enrico Fava
  • Adriano Guarnieri
  • Giulio Lorenzini

Abstract

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.

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Published
2007-06-30
Section
Original Articles
Keywords:
Semolina dough, Pasta, Rheology, Extrusion.
Statistics
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PDF: 705
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How to Cite
Fabbri, A., Angioloni, A., Di Stefano, A., Fava, E., Guarnieri, A., & Lorenzini, G. (2007). PRELIMINARY INVESTIGATION OF PASTA EXTRUSION PROCESS: RHEOLOGICAL CHARACTERIZATION OF SEMOLINA DOUGH. Journal of Agricultural Engineering, 38(2), 21-24. https://doi.org/10.4081/jae.2007.2.21