Rolling of mozzarella cheese: Experiments and simulations

摘要: Abstract Mozzarella cheese is a visco-elastic-plastic shear-thinning material with yield stress, which in shear flow may be approximated by the Herschel–Bulkley model. The was rolled SER extensional rheometer used as rolling device an aspect ratio of radius to minimum gap R/H0 = 4.3. For different feed thickness ratios and roll speeds, exit torques were measured found increase substantially speed initial sample thickness. Two-dimensional finite element simulations based on geometry rheological data provide yielded/unyielded zones, pressure, stress distributions along rolls. results from are good agreement experimental torque values but underestimate (by order magnitude) exiting sheets. It argued that latter due strong viscoelastic effects, manifest themselves free-surface flows, where (extrudate) swell becomes significant.