An experimental study of the peeling of dough from solid surfaces

Journal of Food Engineering

Volumn 58, Issue 4, 2003, Pages 299-309

  Couch, M A ^a   Binding, D M ^a  

^a ABERYSTWYTH UNIVERSITY   (United Kingdom)

Author keywords

Adhesive failure; Critical strain; Dough mixing; Peeling stress; Sliding

Indexed keywords

ADHESION; COMPUTER SIMULATION; INTERFACES (MATERIALS); MIXING; PEELING; RHEOMETERS; STRESSES; VISCOSITY;

DOUGH MIXING;

FOOD PRODUCTS;

EID: 0037411858     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(02)00338-2     Document Type: Article

References (19)

1. Benyahia L., Verdier C., Piau J.M. The mechanisms of peeling of uncross-linked pressure sensitive adhesives. Journal of Adhesion. 62(1-4):1997;45-73.
2. Binding D.M. An approximate analysis for contraction and converging flows. Journal of Non-Newtonian Fluid Mechanics. 27(2):1988;173-189.
3. Binding D.M., Couch M.A., Sujatha K.S., Webster M.F. Experimental and numerical simulation of dough kneading in filled geometries. Journal of Food Engineering. 58:2003;111-123.
4. Christensen S.F., Everland H., Hassager O., Almdal K. Observations of peeling of a polyisobutylene-based pressure-sensitive adhesives. Journal of Adhesion and Adhesives. 18(2):1998;131-137.
5. Christensen S.F., Flint S.C. A practical criterion for rheological modelling of the peeling of pressure-sensitive adhesives. Journal of Adhesion. 72(2):2000;177-207.
6. Christensen S.F., McKinley G.H. Rheological modelling of the peeling of pressure-sensitive adhesives and other elastomers. International Journal of Adhesion and Adhesives. 18(5):1998;333-343.
7. Couch, M. A., & Binding, D. M., 2000. Experimental simulation of dough kneading. Rheology 2000 - XIII international congress on rheology BSR Glasgow (pp. 351-353), 2.
8. Derail C., Allal A., Marin G., Tordjeman P. Relationship between viscoelastic and peeling properties of model adhesives. Part 1. Cohesive fracture. Journal of Adhesion. 61(1-4):1997;123.
9. Derail C., Allal A., Marin G., Tordjeman P. Relationship between viscoelastic and peeling properties of model adhesives. Part 2. The interfacial fracture. Journal of Adhesion. 68(3-4):1999;203-228.
10. Ding, D., & Webster, M. F., 2000. Three-dimensional numerical simulation of dough kneading. Rheology 2000 - XIII international congress on rheology BSR Glasgow (pp. 318-320), 2.
11. Dobraszczyk B.J. The rheological basis of dough stickiness. Journal of Texture Studies. 28:1997;139-162.
12. Gilbert F.X., Allal A., Marin G., Derail C. Effect of the rheological properties of industrial hot-melt and pressure-sensitive adhesives on the peel behaviour. Journal of Adhesion Science and Technology. 13(9):1999;1029-1044.
13. Kinning D.J. Surface and interfacial structure of release coatings for pressure sensitive adhesives I. Polyvinyl N-alkyl carbamates. Journal of Adhesion. 60(1-4):1997;249-274.
14. Komornicki J., Bourrel M., Marin G., Brogly M. Thermal and viscoelastic properties of eva-based hot-melt adhesives - relationship to peel behaviour. Journal of Adhesion Science Technology. 6(2):1992;293-305.
15. Mayer A., Pith T., Hu G.H., Lambla M. Effect of the structure of latex-particles on adhesion. 1. Synthesis and characterisation of structured latex-particles of acrylic copolymers and their peel adhesion behaviour. Journal of Polymer Science: Part B Polymer Physics. 33(12):1995;1781-1791.
16. Mayer A., Pith T., Hu G.H., Lambla M. Effect of the structure of latex-particles on adhesion. 3. Analogy between peel adhesion and rheological properties of acrylic copolymers. Journal of Polymer Science: Part B Polymer Physics. 33(12):1995;1793-1801.
17. Ottino J.M. Kinematics of mixing: stretching chaos and transport. 1989;United Press Cambridge.
18. Piau J.M., Verdier C., Benyahia L. Influence of rheology and surface properties in the adhesion of uncross-linked pressure sensitive adhesives. Rheologica Acta. 36(4):1997;449-461.
19. Sujatha K.S., Webster M.F., Binding D.M., Couch M.A. Modelling and experimental studies of rotating flows in part-filled vessels: wetting and peeling. Journal of Food Engineering. 57:2003;67-79.