CFD Simulations of Strain Rate Distribution ...
Document type :
Autre communication scientifique (congrès sans actes - poster - séminaire...): Communication dans un congrès sans actes
Permalink :
Title :
CFD Simulations of Strain Rate Distribution of Newtonian Model Fluids in a Planetary Mixer Bowl
Author(s) :
Bouvier, Laurent [Auteur]
Laboratoire de Génie des Procédés et Technologie Alimentaires [LGPTA]
Auger, Frédéric [Auteur]
Ingénierie des Agro-polymères et Technologies Émergentes [UMR IATE]
Morel, Marie-Hélène [Auteur]
Ingénierie des Agro-polymères et Technologies Émergentes [UMR IATE]
Redl, Andréas [Auteur]
Delaplace, Guillaume [Auteur]
Laboratoire de Génie des Procédés et Technologie Alimentaires [LGPTA]
Laboratoire de Génie des Procédés et Technologie Alimentaires [LGPTA]
Auger, Frédéric [Auteur]
Ingénierie des Agro-polymères et Technologies Émergentes [UMR IATE]
Morel, Marie-Hélène [Auteur]
Ingénierie des Agro-polymères et Technologies Émergentes [UMR IATE]
Redl, Andréas [Auteur]
Delaplace, Guillaume [Auteur]
Laboratoire de Génie des Procédés et Technologie Alimentaires [LGPTA]
Conference title :
International Symposium on Mixing in Industrial Processes 6
City :
Niagara Falls, ON
Country :
Canada
Start date of the conference :
2008-08-17
HAL domain(s) :
Sciences du Vivant [q-bio]/Ingénierie des aliments
Sciences de l'ingénieur [physics]/Génie des procédés
Sciences de l'ingénieur [physics]/Génie des procédés
English abstract : [en]
It is now well known that process conditions during bread dough mixing strongly influence the gluten network development (Auger et al., 2007). Among the process conditions, it is also widely admitted that shear rate ...
Show more >It is now well known that process conditions during bread dough mixing strongly influence the gluten network development (Auger et al., 2007). Among the process conditions, it is also widely admitted that shear rate distribution in the dough mixer play a major role in obtaining the desired gluten network. Unfortunately, such information, experimentally and numerically, is scarce for planetary mixer (Tanguy et al., 1996, 1999, Zhou et al., 2000, Jongen, 2000). In particular, very few contributions deal with the case of planetary mixer encountered in dough transformation. The aim of this contribution is to partially fill this gap. In particular, using different Newtonian model fluids, a numerical simulation was carried out using commercial volume control software (FluentTM 6.3.26) to determine the velocity field in a dough mixer and the associated shear rate distribution.Show less >
Show more >It is now well known that process conditions during bread dough mixing strongly influence the gluten network development (Auger et al., 2007). Among the process conditions, it is also widely admitted that shear rate distribution in the dough mixer play a major role in obtaining the desired gluten network. Unfortunately, such information, experimentally and numerically, is scarce for planetary mixer (Tanguy et al., 1996, 1999, Zhou et al., 2000, Jongen, 2000). In particular, very few contributions deal with the case of planetary mixer encountered in dough transformation. The aim of this contribution is to partially fill this gap. In particular, using different Newtonian model fluids, a numerical simulation was carried out using commercial volume control software (FluentTM 6.3.26) to determine the velocity field in a dough mixer and the associated shear rate distribution.Show less >
Language :
Anglais
Peer reviewed article :
Oui
Audience :
Internationale
Popular science :
Non
Administrative institution(s) :
Université de Lille
CNRS
INRA
ENSCL
CNRS
INRA
ENSCL
Collections :
Research team(s) :
Processus aux Interfaces et Hygiène des Matériaux (PIHM)
Submission date :
2021-11-15T13:28:13Z
2021-11-19T08:39:29Z
2021-11-19T08:39:29Z