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REVISTA DE CHIMIE
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https://doi.org/10.37358/Rev.Chim.1949

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Revista de Chimie (Rev. Chim.), Year 2020, Volume 71, Issue 9, 295-307

https://doi.org/10.37358/RC.20.9.8340

Gheorghe Muscalu, Gheorghe Voicu, Adriana Istudor, Paula Tudor

Bread Dough Rheological Behavior Under the Influence of the Geometry of the Kneading Arms

Abstract:

The main objective of this study is validation of a proposed mathematical model for the estimation of the influence of kneading arms geometries on rheological properties of dough. Two types of kneading arms are studied, both mounted on the same industrial kneader type. A tridimensional numerical simulation for dough kneading is used for obtaining the Eddy viscosity values, which were introduced in a mathematical model for calculation of the dough’s resistant torque at the kneading arms, at 15 seconds time intervals. Real time torque diagrams developed by the kneading arms, were traced using a system for data acquisition and dough kneading control (SOPF), developed by BioTechnologiCreativ Company. These diagrams were used for mathematical model validation using the comparison between the torque values measured in real time and the ones obtained using the mathematical model, in which was introduced the Eddy viscosity value obtained with the 3D simulation. The obtained results have very similar values. With this study it is possible to predict the rheological behavior of dough during kneading process. Anticipation of the kneading diagram form can be helpful in the optimization of the entire technological process and the obtaining of dough with uniform consistency and optimal development during the stages of the manufacturing process.
Keywords:
Eddy viscosity; dough kneading; rheology; 3D simulation; mathematical model

Issue: 2020, Volume 71, Issue 9
Pages: 295-307
Publication date: 2020/9/5
https://doi.org/10.37358/RC.20.9.8340
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Creative Commons License
This article is published under the Creative Commons Attribution 4.0 International License
Citation Styles
Cite this article as:
MUSCALU, G., VOICU, G., ISTUDOR, A., TUDOR, P., Bread Dough Rheological Behavior Under the Influence of the Geometry of the Kneading Arms, Rev. Chim., 71(9), 2020, 295-307.

Vancouver
Muscalu G, Voicu G, Istudor A, Tudor P. Bread Dough Rheological Behavior Under the Influence of the Geometry of the Kneading Arms. Rev. Chim.[internet]. 2020 Sep;71(9):295-307. Available from: https://doi.org/10.37358/RC.20.9.8340


APA 6th edition
Muscalu, G., Voicu, G., Istudor, A. & Tudor, P. (2020). Bread Dough Rheological Behavior Under the Influence of the Geometry of the Kneading Arms. Revista de Chimie, 71(9), 295-307. https://doi.org/10.37358/RC.20.9.8340


Harvard
Muscalu, G., Voicu, G., Istudor, A., Tudor, P. (2020). 'Bread Dough Rheological Behavior Under the Influence of the Geometry of the Kneading Arms', Revista de Chimie, 71(9), pp. 295-307. https://doi.org/10.37358/RC.20.9.8340


IEEE
G. Muscalu, G. Voicu, A. Istudor, P. Tudor, "Bread Dough Rheological Behavior Under the Influence of the Geometry of the Kneading Arms". Revista de Chimie, vol. 71, no. 9, pp. 295-307, 2020. [online]. https://doi.org/10.37358/RC.20.9.8340


Text
Gheorghe Muscalu, Gheorghe Voicu, Adriana Istudor, Paula Tudor,
Bread Dough Rheological Behavior Under the Influence of the Geometry of the Kneading Arms,
Revista de Chimie,
Volume 71, Issue 9,
2020,
Pages 295-307,
ISSN 2668-8212,
https://doi.org/10.37358/RC.20.9.8340.
(https://revistadechimie.ro/Articles.asp?ID=8340)
Keywords: Eddy viscosity; dough kneading; rheology; 3D simulation; mathematical model


RIS
TY - JOUR
T1 - Bread Dough Rheological Behavior Under the Influence of the Geometry of the Kneading Arms
A1 - Muscalu, Gheorghe
A2 - Voicu, Gheorghe
A3 - Istudor, Adriana
A4 - Tudor, Paula
JF - Revista de Chimie
JO - Rev. Chim.
PB - Revista de Chimie SRL
SN - 2668-8212
Y1 - 2020
VL - 71
IS - 9
SP - 295
EP - 307
UR - https://doi.org/10.37358/RC.20.9.8340
KW - Eddy viscosity
KW - dough kneading
KW - rheology
KW - 3D simulation
KW - mathematical model
ER -


BibTex
@article{RevCh2020P295,
author = {Muscalu Gheorghe and Voicu Gheorghe and Istudor Adriana and Tudor Paula},
title = {Bread Dough Rheological Behavior Under the Influence of the Geometry of the Kneading Arms},
journal = {Revista de Chimie},
volume = {71},
number = {9},
pages = {295-307},
year = {2020},
issn = {2668-8212},
doi = {https://doi.org/10.37358/RC.20.9.8340},
url = {https://revistadechimie.ro/Articles.asp?ID=8340}
}
 
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