Cover Image

Modelling of bread dough aeration during mixing: Experimental investigations using scale-up mixers

Link to publisher's homepage at http://www.myiem.org.my/

Saved in:
Bibliographic Details
Main Authors: Chin, Nyuk Ling, Campbell, G. M.
Other Authors: chinnl@eng.upm.edu.my
Format: Article
Language:English
Published: The Institution of Engineers, Malaysia 2011
Subjects:
Disentrainment
Dough aeration
Entrainment
Entrainment ratio
Mixing, model
Scale-up mixers
Online Access:http://dspace.unimap.edu.my/xmlui/handle/123456789/13563
Tags: Add Tag
No Tags, Be the first to tag this record!
id my.unimap-13563
record_format dspace
spelling my.unimap-135632011-08-17T15:22:31Z Modelling of bread dough aeration during mixing: Experimental investigations using scale-up mixers Chin, Nyuk Ling Campbell, G. M. chinnl@eng.upm.edu.my Disentrainment Dough aeration Entrainment Entrainment ratio Mixing, model Scale-up mixers Link to publisher's homepage at http://www.myiem.org.my/ Aeration of bread dough during mixing in three scales of Tweedy-type mixers was studied using a model, which defines the entrainment and disentrainment coefficients. The model describes dough aeration as a dynamic balance between the rates of entrainment and disentrainment of air during mixing. Experimental investigations were performed by measuring the change in density of dough in accounting its air content following a step change in headspace pressure in the mixer halfway through mixing. Doughs made from premium grade quality flour were mixed for two minutes in the high speed mixers; the pressure was then changed and mixing continued for a further two minutes. The density of dough samples taken following the pressure change was measured using a double-cup buoyancy technique. The effects of both a step increase and a step decrease in the headspace pressure were investigated. The value of the disentrainment coefficient was greater following a step decrease in pressure compared with a step increase for all the three mixer scales, although there was not any clear trend observed in the three mixers scales. This confirmed the earlier results of disentrainment enhancement when pressure is reduced midway through mixing despite the different mixer scales. The slight increase of entrainment ratio with mixer scale seems to agree with the excessive aeration problems in scale-up mixers used in the industry. 2011-08-17T15:22:31Z 2011-08-17T15:22:31Z 2006-12 Article The Journal of the Institution of Engineers, Malaysia, vol. 67(4), 2006, pages 40-44 0126-513X http://myiem.org.my/content/iem_journal_2006-177.aspx http://hdl.handle.net/123456789/13563 en The Institution of Engineers, Malaysia
institution Universiti Malaysia Perlis
building UniMAP Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Perlis
content_source UniMAP Library Digital Repository
url_provider http://dspace.unimap.edu.my/
language English
topic Disentrainment
Dough aeration
Entrainment
Entrainment ratio
Mixing, model
Scale-up mixers
spellingShingle Disentrainment
Dough aeration
Entrainment
Entrainment ratio
Mixing, model
Scale-up mixers
Chin, Nyuk Ling
Campbell, G. M.
Modelling of bread dough aeration during mixing: Experimental investigations using scale-up mixers
description Link to publisher's homepage at http://www.myiem.org.my/
author2 chinnl@eng.upm.edu.my
author_facet chinnl@eng.upm.edu.my
Chin, Nyuk Ling
Campbell, G. M.
format Article
author Chin, Nyuk Ling
Campbell, G. M.
author_sort Chin, Nyuk Ling
title Modelling of bread dough aeration during mixing: Experimental investigations using scale-up mixers
title_short Modelling of bread dough aeration during mixing: Experimental investigations using scale-up mixers
title_full Modelling of bread dough aeration during mixing: Experimental investigations using scale-up mixers
title_fullStr Modelling of bread dough aeration during mixing: Experimental investigations using scale-up mixers
title_full_unstemmed Modelling of bread dough aeration during mixing: Experimental investigations using scale-up mixers
title_sort modelling of bread dough aeration during mixing: experimental investigations using scale-up mixers
publisher The Institution of Engineers, Malaysia
publishDate 2011
url http://dspace.unimap.edu.my/xmlui/handle/123456789/13563
_version_ 1643790907664760832
score 13.214268

Similar Items