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THE FLUID MECHANICS of COOKIE DOUGH EXTRUDERS
Author(s) -
LEVINE LEON,
BOEHMER ED
Publication year - 1992
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.1992.tb00150.x
Subject(s) - plastics extrusion , lubrication , mechanics , fluid mechanics , power consumption , shear (geology) , power law fluid , materials science , mechanical engineering , power (physics) , engineering , physics , thermodynamics , non newtonian fluid , composite material
A model of the fluid mechanics of two roll cookie dough extruders, such as used for wire cut and rout cookies, is presented. the model uses the lubrication approximation to obtain a first estimate for the predictive equations for extruder capacity, power consumption, total shear strain, and forces developed by the rolls. These equations are used to understand the importance of various design and operational parameters.