Estimation of semolina dough rheological parameters by inversion of a finite elements model
The description of the rheological properties of food material plays an important role in food engineering. Particularly for the optimisation of pasta manufacturing process (extrusion) is needful to know the rheological properties of semolina dough. Unfortunately characterisation of non-Newtonian fl...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
PAGEPress Publications
2015-10-01
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| Series: | Journal of Agricultural Engineering |
| Subjects: | |
| Online Access: | http://www.agroengineering.org/index.php/jae/article/view/469 |