2016
FOODOPS 2016 Proceeding
CFD simulation of a co-rotating twin-screw extruder: validation of a rheological model for a starch-based dough for snack food
Authors: G. Tagliavini, F. Solari, R. Montanari
Abstract
The extrusion of starch-based products has been a matter of interest, especially for the pasta and snack food production. In recent years, twin-screw extruders for snack food were studied from both structural and fluid dynamics viewpoints. This project started from the rheological characterization of a starch-based dough (corn 34wt%, tapioca 32wt%), comparing viscosity values acquired in laboratory with different theoretical models found in literature. A CFD simulation recreating the simple case of a fluid flow between two parallel plates was carried out in order to validate the former comparison. After the rheological characterization 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 design, it would allow to investigate several working conditions and different screws geometries of the machine, predicting the evolution of the product rheological properties.
I3M Scientific Sponsors
I3M Industrial Sponsors
I3M Media Sponsors
