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

Angelo Fabbri, Alessandro Angioloni, Andrea Di Stefano, Enrico Fava, Adriano Guarnieri, Giulio Lorenzini
  • Alessandro Angioloni
    Affiliation not present
  • Andrea Di Stefano
    Affiliation not present
  • Enrico Fava
    Affiliation not present
  • Adriano Guarnieri
    Affiliation not present
  • Giulio Lorenzini
    Affiliation not present

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.

Keywords

Semolina dough, Pasta, Rheology, Extrusion.

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Submitted: 2012-06-26 11:04:15
Published: 2007-06-30 00:00:00
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Copyright (c) 2007 Angelo Fabbri, Alessandro Angioloni, Andrea Di Stefano, Enrico Fava, Adriano Guarnieri, Giulio Lorenzini

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