@inproceedings{Charalambides:2016:10.1063/1.4963607,
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 = {http://dx.doi.org/10.1063/1.4963607},
year = {2016}
}

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TY  - CPAPER
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  - http://dx.doi.org/10.1063/1.4963607
UR  - http://hdl.handle.net/10044/1/42477
ER  - 

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