Rolling of mozzarella cheese: Experiments and simulations

Mitsoulis, Evan; Hatzikiriakos, Savvas G.

doi:10.1016/j.jfoodeng.2008.09.003

Cited by 7 publications

(3 citation statements)

References 23 publications

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“…the process conditions to shape cheese without fracturing by use of rolling (Levine, 1996;Levine and Levine, 1997;Mitsoulis and Hatzikiriakos, 2009;Peck et al, 2006). Calendering is also extensively used to improve paper and fabric's surface smoothness (Forseth and Helle, 1998;Hardman, 1994;Retulainen et al, 1997).…”

Section: Introductionmentioning

confidence: 99%

Calendering of metal/polymer composites: An analytical formulation

Calcagno

Hart

Crone

2016

Mechanics of Materials

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The process of calendering, or cold rolling, is relevant to geologic processes and industrial applications, ranging from food processing to thin film transistor manufacturing. When dissimilar materials are sandwich stacked and then subjected to extrusion-like deformation between rollers, several factors influence the outcome of the product composite. In this work, Newtonian and Power Law models are developed to predict the pressure and stresses experienced by the materials during calendering. Experiments with polymer/metal sandwiched layers inform the parameters used in the models and allow for validation. A parametric analysis is conducted to further explore the influence of material and processing parameters. The pressure profiles predicted by the models are compared to experimental results of the pressure sensor data and the parameters leading to inclusion fracture in the six composite material combinations explored. The Newtonian model is found to have the best correlation with experimental findings.

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Section: Introductionmentioning

confidence: 99%

Calendering of metal/polymer composites: An analytical formulation

Calcagno

Hart

Crone

2016

Mechanics of Materials

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“…Subsequently, the plasticized curd is stretched. This is in principle an elongation process, and is accomplished by stretching/tearing using rotating screws, diving‐arm type equipment (Salvadori del Prato ), or squeezing by roller casting (Mitsoulis and Hatzikiriakos ). The microstructure and the anisotropy obtained can be verified with confocal laser scanner microscopy (CLSM; Auty et al .…”

Section: Introductionmentioning

confidence: 99%

Temperature and Time‐Dependent Relaxation of Compressed Cheese Curd Cubes: Effect on Structuring of Pasta‐Filata Cheese

Bähler

Nägele

Weiß

et al. 2015

Journal of Texture Studies

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Production of pasta-filata cheese comprises a particular scalding and stretching step to obtain the unique fibrous structure. A simulation of this process on small scale was conducted with cheese curd cubes of 10 3 10 3 10 mm. Stretching was initiated with a texture analyzer and a custom-built geometry in a water bath at 60C. Three parameters were varied: compression rate, pretempering time before compression and duration of compression. The force decline during compression was linearized to receive time independent parameters k 1 (y-axis intercept), k 2 (slope) and stress relaxation (SR). Further, relaxation time (RT) and Deborah number (De) were calculated. The RT decreased from 2 to 0.6 s with a temperature increase from 40 to 60C. The SR after 20 s of compression increased from 10 to 23% with increasing temperature due to network formation as shown by confocal laser scanning microscopy. Anisotropy increased with decreasing De. PRACTICAL APPLICATIONSWhen producing pasta-filata cheese, time and temperature behavior of cheese curd has to be considered during plasticization to obtain the typical fibrous structure. Conclusions for the industry are: (1) plasticization needs time (preheating) as heat transfer in the curd is slow; (2) relaxation of the soft material limits anisotropic structuring; (3) with increasing temperatures relaxation time (RT) decreases, and the process time for stretching can be shortened; and (4) structural changes in the microgel particles during heating induce a continuous protein network with elastic properties which is typical for pasta-filata cheese production. These results indicate that pasta-filata cheese with less strings when manually teared, or less anisotropy when visualized by confocal laser scanning microscopy can be modified by adapting the process parameters. Fibrous, anisotropic structure (stringiness) is claimed to be enhanced with increasing residence times and/or higher process temperatures during the stretching process.

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“…A slip velocity was estimated from dough extrusion measurements using a capillary extruder. The process of dough rolling was numerically simulated using a non-commercial program, UVPTHSLIP, which had been applied previously to analyze the rolling of cheeses by the same authors (Mitsoulis and Hatzikiriakos, 2009b). The Mitsoulis and Hatzikiriakos model (2009a) was found to predict roll torque for doughs reasonably well, but similar to the cheeses, the model failed to capture the elastic effects and under-predicted dough thickness exiting rolls.…”

Section: Introductionmentioning

confidence: 99%