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首页> 外文期刊>Journal of food engineering >Towards optimisation of rolling process of potato dough: Effect of processing on the microstructure and the mechanical properties
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Towards optimisation of rolling process of potato dough: Effect of processing on the microstructure and the mechanical properties

机译：用于优化马铃薯面团的轧制过程：加工对微观结构的影响及力学性能

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摘要

The quality of potato chips is highly dependent on the mechanical properties of the dough sheet produced prior to frying. It has been well established that poor mechanical properties result in fragile dough sheets and associated high product wastage. However, the effect of the rolling process on the mechanical properties of the dough is unknown so the optimum rolling process can only be obtained via a trial and error approach. This work reports for the first time the effects of dry flake size and rolling parameters on the mechanical performance of potato dough sheets. The laboratory scale rolling setup used a 10 cm roller diameter with a 0.2 mm gap height. Furthermore, an experimental method was developed enabling rigorous tensile testing of fragile potato dough sheets. The mechanical performance of the potato dough sheets was anisotropic, as the Young's modulus and strength were 35% and 57% higher across the rolling direction than those along the rolling direction, respectively. The formability, i.e. the ability to form a coherent sheet of the potato dough is improved by using smaller dry flakes (500 mu m). However, further decrease in the flakes size had no effect on the mechanical behaviour of potato dough sheets, i.e. flakes with diameter smaller than 212 um showed similar tensile response to flakes smaller than 500 mu m. Rolling the dough increases the coherence and the strength of the potato dough sheets, but also introduces defects orientated across the rolling direction which decrease the strength if the dough is rolled too many times. For example, sheets rolled for seven passes showed over 100% improvement in failure stress comparing to sheets rolled for five passes, but when the sheets were rolled for the eighth pass, the failure stress dropped by 17%. Due to the viscoelasticity of the dough, both the tensile modulus and strength of the sheets are higher when tested at higher strain rate. In addition, at higher strain rate, the defects in the sheets did not have enough time to grow, as evidenced by a lower scatter in failure stress. A method to obtain an optimum production condition has been identified, which will lead to fewer production interruptions due to dough breakage, and reduced waste.
机译：薯片的质量高度依赖于在油炸前生产的面团片的机械性能。已经确定，机械性能差导致脆弱的面团板材和相关的高产品浪费。然而，轧制过程对面团的机械性能的影响是未知的，因此只能通过试验和误差方法获得最佳轧制工艺。这项工作报告了干薄片大小和轧制参数对马铃薯面团板材的力学性能的影响。实验室规模轧制设置使用10cm辊直径，具有0.2mm间隙高度。此外，开发了一种实验方法，从而实现了对脆弱的马铃薯面团板的严格拉伸试验。马铃薯面团板的机械性能是各向异性的，因为杨氏模量和强度分别比沿滚动方向的滚动方向高出57％。通过使用较小的干薄片（<500μm），可以改善成形性，即形成连贯的薯片面团的能力。然而，薄片尺寸的进一步减少对马铃薯面团板材的机械行为没有影响，即直径小于212μm的薄片显示出与小于500μm的薄片类似的拉伸响应。滚动面团增加了马铃薯面团板材的相干性和强度，而且还引入横向滚动方向的缺陷，如果面团卷起太多时间，则降低强度。例如，卷起七次通过的薄片显示出与卷起的纸张的失效应力提高超过100％，但当纸张卷起第八次通过时，故障应力下降17％。由于面团的粘弹性，当以较高应变速率测试时，片材的拉伸模量和强度都更高。另外，在较高的应变速率下，片材中的缺陷没有足够的时间生长，如较低的故障应力散射所证明。已经确定了一种获得最佳生产条件的方法，这将导致由于面团破损而导致的生产中断，减少废物。

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