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December 9, 2019, 06:31 |
Properties of flour
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#1 |
Senior Member
Chaotic Water
Join Date: Jul 2012
Location: Elgrin Fau
Posts: 436
Rep Power: 17 |
Hi everyone
I have a task on the mixing of the dry flour - and .. no matter how hard I tried to google or search through handbooks - I could not find any bit of information on the viscosity of the flour as a dry media. Lots of information about dough, but as for the dry powder (just as we get it in the shop) flour - none. Sure it is a complicated granular organic media, properties strongly depend on type and contents (proteins, etc) - including (feels like it) compressibility and I guess it behaves as a non-Newtonian fluid. But I need at least something - even a rough estimation. Has anyone by any chance got any information on that? - I'd appreciate any link, article or any idea. |
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December 11, 2019, 08:50 |
Flour
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#2 |
New Member
Bob
Join Date: Feb 2016
Location: Michigan
Posts: 3
Rep Power: 10 |
Hello cwl,
You might like to check out PreonLab. Search for it on YouTube. It is doing simulation of dry snow, and has models for non-newtonian flows (video also on YouTube). Not sure how accruate it would be for flour (never done to my knowledge), but would be able to consider the mixing of (say) an additive. Note, PreonLab is distributed by AVL. It's an implicit SPH code. Andy |
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December 11, 2019, 23:49 |
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#3 | |
Senior Member
Chaotic Water
Join Date: Jul 2012
Location: Elgrin Fau
Posts: 436
Rep Power: 17 |
Quote:
But unfortunately - as for now I just need a data on physical property. |
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November 22, 2022, 04:21 |
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#4 |
New Member
Adil
Join Date: Nov 2022
Posts: 1
Rep Power: 0 |
Hello cwl,
Did you get any success in simulating dry flour? I am actually working on the dough mixer simulation. That's why interest to know |
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November 22, 2022, 13:27 |
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#5 | |
Senior Member
Chaotic Water
Join Date: Jul 2012
Location: Elgrin Fau
Posts: 436
Rep Power: 17 |
Quote:
Honestly speaking - not much at all, mostly because the project for which I was searching the data was canceled. From what I can recall of what I've managed to find - experimental curves are obtained via so-called "Jenike test", so the only thing I can help you with - is the direction of googling: https://www.google.com/search?q=flou...ss+jenike+test |
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