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Dough sheeting model verification by...

Kempf, Thomas Paul.

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Dough sheeting model verification by flow visualization.

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Dough sheeting model verification by flow visualization./
作者:	Kempf, Thomas Paul.
面頁冊數:	349 p.
附註:	Source: Dissertation Abstracts International, Volume: 64-07, Section: B, page: 3007.
Contained By:	Dissertation Abstracts International64-07B.
標題:	Agriculture, Food Science and Technology. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3098603

Dough sheeting model verification by flow visualization.
Kempf, Thomas Paul.

Dough sheeting model verification by flow visualization. - 349 p.

Source: Dissertation Abstracts International, Volume: 64-07, Section: B, page: 3007.

Thesis (Ph.D.)--University of Minnesota, 2003.

This thesis concerns the rheological characteristics of wheat flour dough that control sheeting. Data and models are lacking in the literature that would allow scale up and fundamental explanation of commonly observed phenomena occurring during industrial sheeting of doughs in making croissants, pastries, pizza crusts and other sheeted products. Much has been learned in polymer science and rheology that can be applied to wheat flour doughs with the proper cautions and boundary conditions. By careful examination of the sheeting process and fundamental rheological measurements of the subject dough, models were evaluated that will be of value to the food processing industry. It was hypothesized that tracers in dough can be used to visualize deformation during a sheeting process and can be useful in validating a dough visco elastic model. There were three major objectives of this work: (1) Develop techniques for incorporating tracers for flow visualization, (2) Measure dough relaxation times using a fundamental method, (3) Comparison of tracer measurements to a visco elastic model of a rolling system. Techniques for injecting tracers into wheat flour dough were developed and can be shown to follow the deformation of the dough during the sheeting operation. An ARES rheometer from Rheometrics was used to conduct step shear experiments to find the dough relaxation times. The resulting generalized Maxwell model was then extended to a non-linear form by separation of variables techniques. Using physical models to estimate the slip boundary conditions, the sheeting process model was integrated and the measured deformations (tracers) were compared to the calculated values. The predicted values were within three standard deviations of the measured values except at the extreme corners of the experimental work that was done. Future work was proposed on extensional measurements and controlling the initial sheeting preparation to reduce modeling and experimental errors to reduce prediction error.Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Dough sheeting model verification by flow visualization.
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245 1 0 $a Dough sheeting model verification by flow visualization.
300 $a 349 p.
500 $a Source: Dissertation Abstracts International, Volume: 64-07, Section: B, page: 3007.
500 $a Adviser: Theodore Peter Labuza.
502 $a Thesis (Ph.D.)--University of Minnesota, 2003.
520 $a This thesis concerns the rheological characteristics of wheat flour dough that control sheeting. Data and models are lacking in the literature that would allow scale up and fundamental explanation of commonly observed phenomena occurring during industrial sheeting of doughs in making croissants, pastries, pizza crusts and other sheeted products. Much has been learned in polymer science and rheology that can be applied to wheat flour doughs with the proper cautions and boundary conditions. By careful examination of the sheeting process and fundamental rheological measurements of the subject dough, models were evaluated that will be of value to the food processing industry. It was hypothesized that tracers in dough can be used to visualize deformation during a sheeting process and can be useful in validating a dough visco elastic model. There were three major objectives of this work: (1) Develop techniques for incorporating tracers for flow visualization, (2) Measure dough relaxation times using a fundamental method, (3) Comparison of tracer measurements to a visco elastic model of a rolling system. Techniques for injecting tracers into wheat flour dough were developed and can be shown to follow the deformation of the dough during the sheeting operation. An ARES rheometer from Rheometrics was used to conduct step shear experiments to find the dough relaxation times. The resulting generalized Maxwell model was then extended to a non-linear form by separation of variables techniques. Using physical models to estimate the slip boundary conditions, the sheeting process model was integrated and the measured deformations (tracers) were compared to the calculated values. The predicted values were within three standard deviations of the measured values except at the extreme corners of the experimental work that was done. Future work was proposed on extensional measurements and controlling the initial sheeting preparation to reduce modeling and experimental errors to reduce prediction error.
590 $a School code: 0130.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
650 4 $a Engineering, Chemical. $3 1018531
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710 2 0 $a University of Minnesota. $3 676231
773 0 $t Dissertation Abstracts International $g 64-07B.
790 1 0 $a Labuza, Theodore Peter, $e advisor
790 $a 0130
791 $a Ph.D.
792 $a 2003
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3098603