Rolling of mozzarella cheese: Experiments and simulations

Journal of Food Engineering

Volumn 91, Issue 2, 2009, Pages 269-279

  Mitsoulis, Evan ^a   Hatzikiriakos, Savvas G ^b  

^a NATIONAL TECHNICAL UNIVERSITY OF ATHENS   (Greece)

^b UNIVERSITY OF BRITISH COLUMBIA   (Canada)

Author keywords

Herschel Bulkley fluids; Mozzarella cheese; Rolling; Sheet thickness; Torque measurements; Viscoplasticity; Yield stress; Yielded unyielded regions

Indexed keywords

ABS RESINS; ASPECT RATIO; ROLLS (MACHINE COMPONENTS); STRESS CONCENTRATION; TWO DIMENSIONAL;

ELASTIC PLASTICS; EXTRUDATE; FINITE ELEMENT SIMULATIONS; HERSCHEL; HERSCHEL-BULKLEY FLUIDS; MINIMUM GAPS; MOZZARELLA CHEESE; MOZZARELLA CHEESES; RHEOLOGICAL DATUMS; ROLL SPEEDS; SAMPLE THICKNESSES; SHEET THICKNESS; STRESS DISTRIBUTIONS; SURFACE FLOWS; THICKNESS RATIOS; THINNING MATERIALS; VISCOELASTIC EFFECTS; YIELDED/UNYIELDED REGIONS;

YIELD STRESS;

EID: 56349161088     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2008.09.003     Document Type: Article

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