Flow modeling of continuous Indian unleavened flat bread (chapatis) former.

Sridhar, B. S. and Manohar, Balaraman (2001) Flow modeling of continuous Indian unleavened flat bread (chapatis) former. Journal of Food Engineering, 50 (1). 19-24, 18 ref..

PDF Journal_of_Food_Engineering_50_(2001)_19-24.pdf Restricted to Registered users only Download (125kB)

Abstract

A model for predicting flow rate and torque requirements of an extruder producing dough sheets for chapattis is described. The model was adapted from existing flow rate and torque equations. A range of processing variables are incorporated into the model, including screw speed, length to die width and product moisture content. Model validation was performed using data obtained from a series of chapatti extrusion runs under steady-state conditions. It was found that for a constant screw speed, flow rate increased as product moisture and die width increased. With all other factors being equal, an increase in dough moisture content led to increased flow rate in the extruder. Dough extrusion temp. decreased with increasing die width and moisture content. It is concluded that the model can predict flow rate and torque through the extruder studied with sufficient accuracy for potential application in design of extruders for chapattis and other unleavened bread products.

Item Type:	Article
Uncontrolled Keywords:	BAKERY-PRODUCTS; EXTRUSION-; CHAPATTIS-; MODELLING-
Subjects:	600 Technology > 08 Food technology > 05 Processing and Engineering 600 Technology > 08 Food technology > 26 Bakery products
Divisions:	Food Engineering
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	05 Aug 2008 08:54
Last Modified:	28 Dec 2011 09:59
URI:	http://ir.cftri.res.in/id/eprint/7632

Actions (login required)

View Item