CFD Simulation of a Co-rotating Twin-screw Extruder: Validation of a Rheological Model for a Starch-Based Dough for Snack Food
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Giorgia Tagliavini
Giorgia TAGLIAVINI is a Research Assistant at the Department of Industrial Engineering at the University of Parma, where she graduated in Mechanical Engineering in March 2015. Her research activities focus mainly on CFD simulation and process modeling of Industrial and Food Engineering processes.
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Federico Solari
Federico SOLARI is a PhD in Industrial Engineering at the University of Parma, from where he got a Master degree in Food Industry Mechanical Engineering, discussing a thesis related to the design of a plant for the volatile compounds extraction. He achieved his PhD with a thesis entitled “Advanced approach to the design of industrial plants by means of computational fluid dynamics”. He attended several conferences related to food process, modelling and simulation. He published several papers on the same topics on international journal and conferences.Roberto MONTANARI is a Full professor of Mechanical Plants at the University of Parma. He graduated (with distinction) in 1999 in Mechanical Engineering at the University of Parma. His research activities mainly concern equipment maintenance, power plants, food plants, logistics, supply chain management, supply chain modeling and simulation, inventory management. He has published his research in approx. 70 papers, which appear in qualified international journals and conferences. He acts, as a referee, for several scientific journals, is editorial board member of two international scientific journals and editor of a scientific journal.
Abstract
The extrusion of starch-based products has been a matter of interest, especially for the pasta and the snack food production. In recent years, twin-screw extruders for snack food have been studied from both structural and fluid dynamics viewpoints. This project started from the rheological characterization of a starch-based dough (corn 34 wt%, tapioca 32 wt%), comparing viscosity values acquired in laboratory with different theoretical models found in literature. A computational fluid dynamic (CFD) simulation recreating the simple case of a fluid flow between two parallel plates was carried out to validate the former comparison. After the rheological validation was completed, the second phase of this work covered a 3D CFD simulation of the first part of the twin-screw extruder (feeding zone). The objective was to find a suitable model for describing the dough rheological behavior and the operating conditions of a co-rotating intermeshing twin-screw extruder. Once the model would be defined, it would allow to investigate several working conditions and different screws geometries of the machine, predicting the evolution of the product rheological properties.
Funding statement: This work is partly supported by the government of Emilia-Romagna, Italy, under the project POR-FESR 2014-2020, “Nuovi paradigmi per la progettazione, costruzione ed il funzionamento di macchine e impianti per l’industria alimentare”.
About the authors
Giorgia TAGLIAVINI is a Research Assistant at the Department of Industrial Engineering at the University of Parma, where she graduated in Mechanical Engineering in March 2015. Her research activities focus mainly on CFD simulation and process modeling of Industrial and Food Engineering processes.
Federico SOLARI is a PhD in Industrial Engineering at the University of Parma, from where he got a Master degree in Food Industry Mechanical Engineering, discussing a thesis related to the design of a plant for the volatile compounds extraction. He achieved his PhD with a thesis entitled “Advanced approach to the design of industrial plants by means of computational fluid dynamics”. He attended several conferences related to food process, modelling and simulation. He published several papers on the same topics on international journal and conferences.
Roberto MONTANARI is a Full professor of Mechanical Plants at the University of Parma. He graduated (with distinction) in 1999 in Mechanical Engineering at the University of Parma. His research activities mainly concern equipment maintenance, power plants, food plants, logistics, supply chain management, supply chain modeling and simulation, inventory management. He has published his research in approx. 70 papers, which appear in qualified international journals and conferences. He acts, as a referee, for several scientific journals, is editorial board member of two international scientific journals and editor of a scientific journal.
Nomenclature
rate-of-deformation tensor
shear stress tensor
viscosity
- u x
velocity component
- x x
coordinate
shear rate
apparent viscosity
consistency index
- n
power law index
zero- and infinite- shear viscosity
natural time
- vin
nlet velocity
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Artikel in diesem Heft
- Special Section for Selected Papers from the First International Food Operations & Processing Simulation Workshop – FoodOPS2016
- Special Issue “Selected Papers from the First International Food Operations & Processing Simulation Workshop – FoodOPS2016 (September 26–28, 2016, Larnaca, Cyprus)”
- Simulation Model of a Production Facility of Agaricus bisporus Mycelium for Decision-Making Support
- Modeling and Simulation of Nitrogen Injection in Olive Oil
- CFD Simulation of a Co-rotating Twin-screw Extruder: Validation of a Rheological Model for a Starch-Based Dough for Snack Food
- Two Time Steps Predictive Control Application to a Bioprocess Simulator
- Modeling Thin Layer Drying Kinetics, Moisture Diffusivity and Activation Energy of Hazelnuts during Microwave-Convective Drying
- Design and Testing of an Augmented Reality Solution to Enhance Operator Safety in the Food Industry
- Research Articles
- Effect of Osmotic Pre-treatment and Temperature Storage Conditions on Water Activity and Colour of Dried Apple
- Study on Mechanical Properties for Shearing Breakage of Oat Kernel
- Development and Characterization of a Novel Ecofriendly Biodegradable Whey Protein Concentrate Film with nano-SiO2
- Effect of Drying on the Bioactive Compounds and Antioxidant Activity of Rubus lambertianus
