Imperial College London
Alternate

Prof Ambrose Taylor

Faculty of Engineering, Department of Mechanical Engineering

Professor of Materials Engineering
 
 
 
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Contact

 

+44 (0)20 7594 7149a.c.taylor Website

 
 
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Assistant

 

Miss Valerie Crawford +44 (0)20 7594 7083

 
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Location

 

515City and Guilds BuildingSouth Kensington Campus

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Summary

 

Publications

Citation

BibTex format

@article{Zhang:2021:10.1016/j.jfoodeng.2020.110314,
author = {Zhang, R and Stannard, A and Street, G and Taylor, AC and Charalambides, MN},
doi = {10.1016/j.jfoodeng.2020.110314},
journal = {Journal of Food Engineering},
title = {Towards optimisation of rolling process of potato dough: Effect of processing on the microstructure and the mechanical properties},
url = {http://dx.doi.org/10.1016/j.jfoodeng.2020.110314},
volume = {291},
year = {2021}
}
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RIS format (EndNote, RefMan)

TY  - JOUR
AB  - The quality of potato chips is highly dependent on the mechanical properties of the dough sheet produced prior to frying. It has been well established that poor mechanical properties result in fragile dough sheets and associated high product wastage. However, the effect of the rolling process on the mechanical properties of the dough is unknown so the optimum rolling process can only be obtained via a trial and error approach. This work reports for the first time the effects of dry flake size and rolling parameters on the mechanical performance of potato dough sheets. The laboratory scale rolling setup used a 10 cm roller diameter with a 0.2 mm gap height. Furthermore, an experimental method was developed enabling rigorous tensile testing of fragile potato dough sheets. The mechanical performance of the potato dough sheets was anisotropic, as the Young's modulus and strength were 35% and 57% higher across the rolling direction than those along the rolling direction, respectively. The formability, i.e. the ability to form a coherent sheet of the potato dough is improved by using smaller dry flakes (<500 μm). However, further decrease in the flakes size had no effect on the mechanical behaviour of potato dough sheets, i.e. flakes with diameter smaller than 212 μm showed similar tensile response to flakes smaller than 500 μm. Rolling the dough increases the coherence and the strength of the potato dough sheets, but also introduces defects orientated across the rolling direction which decrease the strength if the dough is rolled too many times. For example, sheets rolled for seven passes showed over 100% improvement in failure stress comparing to sheets rolled for five passes, but when the sheets were rolled for the eighth pass, the failure stress dropped by 17%. Due to the viscoelasticity of the dough, both the tensile modulus and strength of the sheets are higher when tested at higher strain rate. In addition, at higher strain rate, the defects in the shee
AU  - Zhang,R
AU  - Stannard,A
AU  - Street,G
AU  - Taylor,AC
AU  - Charalambides,MN
DO  - 10.1016/j.jfoodeng.2020.110314
PY  - 2021///
SN  - 0260-8774
TI  - Towards optimisation of rolling process of potato dough: Effect of processing on the microstructure and the mechanical properties
T2  - Journal of Food Engineering
UR  - http://dx.doi.org/10.1016/j.jfoodeng.2020.110314
UR  - http://hdl.handle.net/10044/1/82674
VL  - 291
ER  -
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