Viscoelastic flow modeling in the extrusion of a dough-like fluid.
This work attempts to investigate the effect of viscoelasticity and three-dimensional geometry in screw channels. The Phan-Thien Tanner (PTT) constitutive equation with simplified model parameters was solved in conjunction with the flow equations. Polyflow, a commercially available finite element code was used to solve the resulting nonlinear partial differential equations. The PTT model predicted one log scale lower pressure buildup compared to the equivalent Newtonian results. However, the velocity profile did not show significant changes for the chosen PTT model parameters. Past Researchers neglected viscoelastic effects and also the three dimensional nature of the flow in extruder channels. The results of this paper provide a starting point for further simulations using more realistic model parameters, which may enable the food engineer to more accurately scale-up and design extrusion processes.
Department of Food Science, Rutgers University, Center for Advanced Food Technology, New Brunswick, NJ 08901, USA.
M
M
Dhanasekharan
J L
JL
Kokini
D004548:Elasticity; D005433:Flour; D005524:Food Technology; D008962:Models, Theoretical; D017711:Nonlinear Dynamics; D012212:Rheology; D013314:Stress, Mechanical; D014783:Viscosity
NASA Discipline Life Support Systems; Non-NASA Center