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KMID : 1007519950040020089
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Food Science and Biotechnology
1995 Volume.4 No. 2 p.89 ~ p.92
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Mathematical Simulation of Dough Extensional Flow Falling Down Gravitationally in Tangmyon Forming System
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Lee Seung-Ju
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Abstract
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In the manufacture process of Tangmyon (Oriental Noodle), starch dough is gravitationally processed through a plate with holes to be formed as noodle. The flow pattern of the starch dough is an extensional flow and is influenced by the extensional viscosity of the dough. The fluid mechanic5 of the extensional flow was mathematically analyzed to calculate the thickness of the flow at arbitrary vertical position, where the dough was assumed as Power-law fluid with a consistency coefficient and a flow behavior index. In the fictitious experiment through the calculation, the flow was estimated as getting thinner with the longer extending distance, the lower initial velocity from the hole, and the lower consistency coefficient and lower flow behavior index of the dough.
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