Journal of Computational & Applied Research in Mechanical Engineering (JCARME)

Document Type : Review paper

Authors

Department of mechanical engineering, Iran University of Science & Technology, Tehran, Iran

https://doi.org/10.22061/jcarme.2012.34

Abstract

The motivation for this work is to propose a first thorough review of dough rheological models used in numerical applications. Although many models have been developed to describe dough rheological characteristics, few of them are employed by researchers in numerical applications. This article reviews them in detail and attempts to provide new insight into the use of dough rheological models.

Graphical Abstract

Keywords

dor

20.1001.1.22287922.2012.1.2.7.5

Main Subjects

Fluid Mechanics

References

[1] Dhanasekharan, K. M. Wang, C. F. and Kokini, J. L. "Use of Nonlinear Differential Viscoelastic Models to Predict the Rheological Properties of Gluten Dough.", Journal of Food Process Engineering , 24, pp. 193-216. (2001).

[2] Schofield, R. K. and Scott Blair, G. W. "The Relationship Between Viscosity, Elasticity and Plastic Strength of Soft Materials as Illustrated by Some Mechanical Properties of Flour Doughs.", Proceedings of the Royal Society of London, Series A, Vol. 138 , pp. 707-719. (1932).

[3] Schofield, R. K. and Scott Blair, G. W. "The Relationship Between Viscosity, Elasticity and Plastic Strength of Soft Materials as Illustrated by Some Mechanical Properties of Flour Doughs.", II. Proceedings of the Royal Society of London. Series A, Vol. 139 , pp. 557-566. (1933a).

[4] Schofield, R. K. and Scott Blair, G. W. "The Relationship Between Viscosity, Elasticity and Plastic Strength of Soft Materials as Illustrated by Some Mechanical Properties of Flour Doughs.", III. Proceedings of the Royal Society of London. Series A, Vol. 141 , pp. 72-85. (1933b).

[5] Schofield, R. K. and Scott Blair, G. W. "The Relationship Between Viscosity, Elasticity and Plastic Strength of Soft Materials as Illustrated by Some Mechanical Properties of Flour Doughs.", IV. Proceedings of the Royal Society of London. Series A, Vol. 160 , pp. 87–94. (1937).

[6] Dus, S. J. and Kokini, J. L. "Prediction of the Nonlinear Viscoelastic Properties of Hard Wheat Flour Dough Using the Bird-Carrea Constitutive Model.", Journal of Rheology , 34(7), pp. 1069-1084. (1990).

[7] Mackey, K. L. and Ofoli, R. Y. "Rheology of Low- to Intermediate-Moisture Whole Wheat Flour Doughs.", Cereal Chemistry. 67(3) , pp. 221-226. (1990 b).

[8] Wang C. F. and Kokini J. L. "Prediction of the Nonlinear Viscoelastic Properties of Gluten Doughs.", Journal of Food Engineering , 297-309. (1994).

[9] Bagley, E. B. Dintzis, F. R. and Chakrabarti, C. "Experimental and Conceptual Problems in the Rheological Characterization of Wheat Flour Doughs.", Rheol Acta., Vol. (37), pp. 556-565. (1998).

[10] Singh, N. and Smith, A. C. "Rheological Behavior of Different Cereals Using Capillary Rheometry.", Journal of Food Engineering , 39, pp. 203-209. (1999).

[11] Wang, C. F. and Kokini J. L. "Simulation of the Nonlinear Rheological Properties of Gluten Dough Using the Wagner Constitutive Model.", Journal of Rheology , 39(6), pp. 1465-1463. (1995 b).

[12] Dhanasekharan, .K. M., Huang, H. and Kokini, J. L. "Comparison of Observed Rheological Properties of Hard Wheat Flour Dough with Predictions of the Giesekus-Leonov, White-Metzner and Phan-Thien Tanner Models.", Journal of Texture Studies , 30, pp. 603-623. (1999).

[13] Dhanasekharan, .K. M. and Kokini, J. L. "Viscoelastic Flow Modeling in The Extrusion of a Dough-Like Fluid.", Journal of Food Process Engineering , 23, pp. 237-247. (2000).

[14] Cunningham, J. R. and Hlynka, I. "Relaxation Time Spectrum of Dough and the Influence of Temperature, Rest, and Water Content.", Journal of Applied Physics , 25, pp. 1075-1081. (1954).

[15] Bagley, E. B. and Christianson, D. D., "Stress Relaxation of Chemically Leavened Dough-Data Reduction Using the BKZ Elastic Fluid Theory.", The Society of Rheology , Vol. 31(5), pp. 405-413 . (1987).

[16] Bagley, E. B., Christianson, D. D. and Martindale, J. A., "Uniaxial Compression of a Hard Wheat Flour Dough: Data Analysis Using the Upper Convected Maxwell Model.", Journal of Texture Studies , 19, pp. 289-305. (1998).

[17] Bagley, E. "Food Extrusion Science and Technology",. New York, Marcel Dekker, (1992).

[18] Phan-Thien, N. and Safari-Ardi, M. "Linear Viscoelastic Properties of Flour–Water Doughs at Different Water Concentrations.", Journal of Non-Newtonian Fluid Mech , 74, pp. 137-150. (1998).

[19] Leonard, A. L. Cisneros, F. and J. L. Kokini “Use of the Rubber Elasticity Theory to Characterize the Viscoelastic Properties of Wheat Flour Doughs.”, American Association of Cereal Chemists, Inc. , Vol. 76(2), pp. 243-248. (1999).

[20] Phan-Thien, N. Safari-Ardi, M. and Morales-Patifio, “A. Oscillatory and Simple Shear Flows of a Flour-Water Dough: a Constitutive Model.”, Rheol Acta , Vol. 36, pp. 38-48. (1997).

[21] Phan-Thien, N., Newberry, M. and Tanner, R.I. “Non-Linear Oscillatory Flow of a Soft Solid-Like Viscoelastic Material.”, Journal of Non-Newtonian Fluid Mech. , Vol. 92, pp. 67-80. (2000).

[22] Dhanasekharan, .K. and Kokini, J. L. “Design and Scaling of Wheat Dough Extrusion by Numerical.”, Journal of Food Engineering , Vol. 60, pp. 421-430, (2003).

[23] Connelly, R. K. and Kokini, J. L. “2-D Numerical Simulation of Differential Viscoelastic Fluids in a Single-Screw Continuous Mixer: Application of Viscoelastic Finite Element Methods.”, Advances in Polymer Technology , Vol. 22(1), pp. 22-41. (2003).

[24] Connelly, R. K. and Kokini, J. L. “3D Numerical Simulation of The Flow of Viscous Newtonian and Shear Thinning Fluids in a Twin Sigma Blade Mixer.”, Advances in Polymer Technology , Vol. 25(3), pp. 182-194. (2006).

[25] Connelly, R. K. and Kokini, J. L. “Examination of The Mixing Ability of Single and Twin Screw Mixers Using 2D Finite Element Method Simulation with Particle Tracking.”, Journal of Food Engineering , 79, pp. 956-969. (2007).

[26] Phan-Thien, N. and Tanner, R. I. “A New Constitutive Equations Derived from Network Theory.”, Journal of non-Newtonian Fluid Mechanics. , Vol. 2 , pp. 353-365. (1977).

[27] Connelly, R. K. and Kokini, J. L. “The Effect of Shear Thinning and Differential Viscoelasticity on Mixing in a Model 2D Mixer as Determined using FEM with Particle Tracking.”, Journal of Non-Newtonian Fluid Mechanics , 123, pp. 1-17. (2004).

[28] Binding, D. M., Couch, M. A., Sujatha, K. S. and Webster, M. F. “Experimental and Numerical Simulation of Dough Kneading in Filled Geometries.”, Journal of Food Engineering , 58, pp. 111-123. (2003).

[29] Sujatha, K. Ding, D. and Webster, M. F. “Modelling of Dough Mixing with Free Surfaces in Two and Three Dimensions.”, Sixth International Conference on Computational Modelling of Free and Moving Boundary Problems (pp. 102-111). Lemnos, Greece: Brebbia CA, Sarler B (eds). (2001).

[30] Sujatha, K. S. Webster, M. F. Binding, D.M. and Couch, M.A. “Modelling and Experimental Studies of Rotating Flows in Part-Filled Vessels: Wetting and Peeling.”, Journal of Food Engineering , Vol. 57, pp. 6-79. (2003).

[31] Balouch, A. and Webster, M. F. “Distributed Parallel Computation for Complex Rotational Flows of Non-Newtonian Fluids.”, International Journal for Numerical Methods in Fluids, Vol. 43, pp. 1301-1328. (2003).

[32] Loh, K. W. L, Tay, A. A. O and Teoh, S.H. “Effect of Constitutive Models on the Numerical Simulation of Viscoelastic Flow at an Entry Region.”, Polymer Engineering and Science, Midauust 1996, , 15(36), pp. 1990-2000. (1996).

[33] Osswald, T.A. and Hernández-Ortiz, J.P. “Polymer Processing Modelling and Simulation.” Munich: Hanser Publishers. (2006).

[34] Rao, M. “Rheology of Fluid and Semi Solid Foods, Principels and applications.” Maryland: Aspen Publishers, (1999).

[35] Piau, J. M. and Agassant, J. F. “Rheology for Polymer Melt Processing.”, Amsterdam, Lausanne, New York, Oxford, Shannon, Tokyo: Elsevier. (1996).

[36] Barnes, H. A. Hutton, J. F. and Waiters K.F.R.S. “An Introduction to Rheology.”, Amsterdam, London, New York, Tokyo : Elsevier, (1989).

[37] Brennan, J. “Food Processing Handbook.”, Weinheim: Wiley-VCH. (2006).

[38] Chhabra, R.P. and Richardson, J.F. “Non-Newtonian Flow in the Process Industries.” Oxford: Butterworth-Heinemann, (1999).

[39] Schramm, G. “Practical Approach to Rheology and Rheometry.”, Karlsruhe: Gebrueder HAAKE Gmbh. (1998).

[40] Braun, D. B. and Rosen, M. R. “Rheoligy Modifiers Handbook, Practical Use and Applications.” New York: William Andrew Publishing. (2000).

[41] Skelland, A. “Non-Newtonian Flow and Heat Transfer.”, New York: Wiley. (1967).

[42] Wilkinson, W. “Non-Newtonian Fluids Fluid Mechanics, Mixing and Heat Transfer.”, London: Pergamon Press. (1960).

[43] Schowalter, W. “Mechanics of Non-Newtonian Fluids.”, Oxford: Pergamon Press, (1978).

[44] Siginer, D. A. De Kee, D. and Chhabra, R.P. “Advances in the Flow and Rheology of Non-Newtonian Fluids.”, Amsterdam: Elsevier. (1999).

[45] Cunningham, C. J. Hlynka, I. and Anderson, J.A. “An Improved Relaxometer for Viscoelastic Substances Applied to the Study of Wheat Dough.”, J. Technol. , Vol. 31, pp. 98-108. (1953).

[46] Barney II,J.E., Pollock, H.B. and Bolze, C.C. “A Study of the Relationship Between Viscoelastic Properties and the Chemical Nature of Wheat Gluten and Glutenin.”, Cereal Chemistry , Vol. 42, pp. 215-235. (1965).

[47] Oldroyd, J. “On the Formulation of Rheological Equations of State.”, Proceedings of The Royal Society A: Mathematical, Physical and Engineering Sciences , 200(1063), 523-521. (1950).

[48] Cross, M. “Rheology of Non-Newtonian Fluids: A New Flow Equation for Pseudoplastic Systems.”, Journal of Colloid Science , Vol. 20, pp. 417–437. (1965).

[49] Abdel-Khalik, S.I., Hassager, O. and Bird. R.B. “Prediction of Melt Elasticity from Vscosity Data.”, Polymer Eng and Sci. , Vol. 14, pp. 859-867. (1974).

[50] Lopes da Silva, J. A. L., Goncalves, M. P. and Rao, M. A. “Rheological Properties of High-Methoxyl Pectin and Locust Bean Gum Solutions in Steady Shear.”, J Food Sci. , Vol. 57, pp. 443-448, (1992).

[51] Bird, R. B. and Carreau, P. J. “A Non-Linear Viscoelastic Model for Plymer Solutions and Melts.”, Chemical Engineering Science , Vol. 23, pp. 427-434, (1968).

[52] Bird, R. B., Hassager, O. and Armstrong, R. C. “Dynamics of Polymeric Liquids: Fluid Mechanics.”, Wiley-Interscience publication. (1977).

[53] Kokini, J. L. Bistany, K. L. and Mills, P. L. "Predicting Steady Shear and Dynamic Viscoelastic Properties of Guar and Carrageenan Using the Bird-Carreau Constitutive Model. ", Journal of Food Science , Vol. 49, pp. 1569-1576. (1984).

[54] Naranjo, A. del Pilar Noriega, M., Osswald, T., Roldan-Alzate, A. and Diego Sierra, "Plastics Testing and Characterization: Industrial Applications.", Munich: Hanser Gardner. (2008).

[55] Giesekus, H. "A Simple Constitutive Equation for Polymeric Fluids Based on the Concept of Deformation Dependent Tensorial Mobility. ", Journal of Non-Newtonian Fluid Mechanics , Vol. 11, pp. 69-109. (1982).

[56] Morgan, R. G. Steffe, J. F. and Ofoli, R. Y. "A Generalized Viscosity Model for Extrusion of Protein Doughs. ", Journal of Process Engineering , Vol. 2, pp. 57-78. (1989).

[57] Mackey, K. L. Ofoli, R. Y. Morgan, R. G. and Steffe, J. F. "Rheological Modeling of Potato Flour During Extrusion Cooking. ", Journal of Food Process Engineering , Vol. 12, pp. 1-11. (1989).

[58] Vergnes, B. and Villemaire, J. P. "Rheological Behaviour of Low Moisture Molten Maize Starch. ", Rheologiea Acta , pp. 570-576. (1987).

[59] Yacu, W. "Modeling a Twin Screw Co-Rotating Extruder.", Journal of Food Process Engineering , Vol. 8, pp. 1-21. (1985).

[60] Cervone, N. W. and Harper, J. M. "Viscosity of an Intermediate Moisture Dough.", Journal of Food Process Engineering , Vol. 2, pp. 83-95. (1978).

[61] Fletcher, S. I., McMaster, T. J. Richmond, P. and Smith, A. C. "Rheology and Extrusion of Maize Grits. ", Eng. Communications , Vol. 32, pp. 239-262. (1985).

[62] Senouci A. and Smith A.C. "Analysis of a Corotating Twin Screw Extruder.", In: Cuisson-Extrusion, Ed. INRA, Paris, (1986).

[63] Wang C. F. and Kokini J. L. "Prediction of the Nonlinear Viscoelastic Properties of Gluten Doughs.", Journal of Food Engineering , pp. 297-309, (1995 a).

[64] Prakash, S. Karwe, M. V. and Kokini, J. L. "Measurement of Velocity Distribution in the Brabender Farinograph as a Model Mixer, using laser-doppler anemometry.", Journal of Food Process Engineering , Vol. 22, pp. 435-452. (1999).

[65] Breuillet, C. Yildiz, E, CUQ, B. and Kokini, J. L. "Study of the Anomalous Capillary", Journal of Texture Studies, Vol. 33, pp. 315-340, (2002).

[66] Ding, D. and Webster, M. F. "Three-Dimensional Numerical Simulation of Dough Kneading", XIII Int. Cong. on Rheol., British Society of Rheology, Vol. 2, pp. 318-20.(2000).

Name *

Email Address *

Affiliation *

Comments *

Security Code *

CAPTCHA Image