摘要
饼干是广受欢迎的零食之一,饼干面团的量化生产要求各个面团的挤出重量保持稳定性和一致性。饼干面团属于非牛顿流体,采用Polyflow软件对饼干面团在双辊挤压成型过程进行数值模拟,分析滑移系数和辊子转速之间的关系以及饼干面团挤出流量的均匀性。结果表明:面团出口流量具有不均匀性,五个孔道出口流量呈现中间大两边小的分布。滑移系数和辊子转速呈线性正相关,数值模拟可预测出口平均质量流量,且预测精度不会随转速的增加而降低。
Biscuits are one of the most popular snacks,and the mass production of biscuit dough requires the extrusion weight of each dough to remain stable and consistent.The biscuit dough is a non-Newtonian fluid.The Polyflow software was used to simulate the biscuit dough extrusion process in a double-roller extruder.The relationship between the slip coefficient and the roller speed,and the uniformity of the outlet flow rate of the biscuit dough were analyzed.The results showed that the dough outlet flow rate was ununiform.For the five outlet orifices configuration,the extrusion mass flow rate on both sides was lighter than that inside.The slip coefficient increased linearly with the roller rotation speed.Numerical simulation can predict the average extrusion mass flow rate,and the prediction accuracy does not decrease with the increase of the rotational speed.
作者
田文马
戴晨龙
杜继芸
袁方洋
TIAN Wenma;DAI Chenlong;DU Jiyun;YUAN Fangyang(Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment&Technology,Wuxi 214122,Jiangsu,China;School of Mechanical Engineering,Jiangnan University,Wuxi 214122,Jiangsu,China)
出处
《力学与实践》
北大核心
2023年第3期544-550,共7页
Mechanics in Engineering
基金
国家自然科学基金(12172152)
江苏省食品先进制造装备技术重点实验室(FMZ202206)资助项目。
关键词
非牛顿流体
挤出成型
滑移系数
流量不均匀性
non-Newtonian fluid
extrusion molding
slip coefficient
flow nonuniformity
