Imperial College London


Faculty of EngineeringDepartment of Mechanical Engineering

Professor of the Mechanics of Materials



+44 (0)20 7594 7246m.charalambides Website




516City and Guilds BuildingSouth Kensington Campus






BibTex format

author = {Charalambides, M and P, Mohammed MA and Wanigasooriya, L},
doi = {10.1063/1.4963607},
pages = {180004--180004},
publisher = {AIP Publishing},
title = {Experimental and Numerical Investigation of Ram Extrusion of Bread Dough},
url = {},
year = {2016}

RIS format (EndNote, RefMan)

AB - An experimental and numerical study on ram extrusion of bread dough was conducted. A laboratory ram extrusion rig was designed and manufactured, where dies with different angles and exit radii were employed. Rate dependent behaviour was observed from tests conducted at different extrusion speeds, and higher extrusion pressure was reported for dies with decreasing exit radius. A finite element simulation of extrusion was performed using the adaptive meshing technique in Abaqus. Simulations using a frictionless contact between the billet and die wall showed that the model underestimates the response at high entry angles. On the other hand, when the coefficient of friction value was set to 0.09 asmeasured from friction experiments, the dough response was overestimated, i.e. the model extrusion pressure was much higher than the experimentally measured values. When a critical shear stress limit, maxW, was used, the accuracy of themodel predictions improved. The results showed that higher die angles require higher maxWvalues for the model and theexperiments to agree.
AU - Charalambides,M
AU - P,Mohammed MA
AU - Wanigasooriya,L
DO - 10.1063/1.4963607
EP - 180004
PB - AIP Publishing
PY - 2016///
SN - 0094-243X
SP - 180004
TI - Experimental and Numerical Investigation of Ram Extrusion of Bread Dough
UR -
UR -
ER -