The shear rheology of bread dough: Analysis of local flow behaviour using CFD

Hicks, Christopher I.; See, Howard; Fletcher, David F.; Ekwebelam, Charles

doi:10.1016/j.fbp.2012.01.001

Cited by 2 publications

(2 citation statements)

References 29 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Among the rheological tests analyzed with the use of CFD, reference should also be made to the work of Hicks et al (2012). They simulated the local shear flow behaviour of bread dough with CFD.…”

Section: Forming and Extrusionmentioning

confidence: 99%

“…The predictions showed that the dough remained fairly undamaged near the centreline of the flow field as the critical strain limit for failure was not reached, suggesting that the process model should include a viscoelastic element. In addition, the geometry provides extremely high shear rates, which highlighted the usefulness of CFD in identifying unstable process regions and the need for a model that takes into account such conditions [114].…”

Section: Forming and Extrusionmentioning

confidence: 99%

See 1 more Smart Citation

Application of computational fluid dynamics simulations in food industry

Szpicer

Bińkowska

Wojtasik‐Kalinowska

et al. 2023

Eur Food Res Technol

View full text Add to dashboard Cite

Computational fluid dynamics (CFD) is a tool for modelling and simulating processes in many industries. It is usually used as a choice to solve problem involving flow of fluids, heat transfer, mass transfer and chemical reaction. Moreover, it has also found application in the optimization of processes in branches of the food industry, including bread baking, cooling beef roast, or spray drying. CFD has enormous potential and many opportunities to improve the quality and safety of food products, as well as to reduce the costs of production and the use of machines and production equipment. In addition, empirical models only permit data to be extracted at a limited number of locations in the system (where sensors and gauges are placed). CFD allows the designer to examine any location in the region of interest, and interpret its performance through a set of thermal and flow parameters. Computer simulations are the future of every field of science, and the presented overview provides the latest information on experts and experiences related to CFD application in food production. Despite some disadvantages, such as the need to have a large reserve of computing power, the development of digital and IT technologies will make this problem insignificant in the nearest future. Then the CFD will become an indispensable element in the design of equipment and technological lines in the food industry.

show abstract

Section: Forming and Extrusionmentioning

confidence: 99%

Section: Forming and Extrusionmentioning

confidence: 99%