Affiliation:
1. College of Engineering, Nanjing Agricultural University, Nanjing 210031, China
2. College of Biotechnology and Food Engineering, Chuzhou University, Chuzhou 239000, China
3. Anhui Bi Lv Chun Biotechnology Co., Ltd., Chuzhou 239200, China
Abstract
Discrete element method (DEM) simulation is widely used to calculate the flow characteristics of particles under certain conditions. DEM input parameters are the prerequisite for the accurate modeling and simulation of particles. In order to explore the mechanical properties and breaking behavior of gluten pellets, the pellet material property, the interaction parameters of pellet–stainless steel and pellet–pellet (multi-spheres autofill model), and the bonding parameters (bonded particle model) were calibrated by experiments and simulations. The relative error of the angle of repose, the breaking displacement, and the breaking force between simulated and experimental values were 0.28%, 0.66%, and 1.09%, respectively. Based on the regression analysis in the Design-Expert 12.0 software, the relationships among evaluating indicators (angle of repose, breaking displacement, and breaking force) and their corresponding influencing factors were established, respectively. Meanwhile, the feasibility of applying the interaction parameters of the multi-spheres autofill model to the bonded particle model was verified through the free fall test, the inclined plane sliding test, and the inclined plane tumbling time test. This work can provide a reference for the design of pellet feed processing and transportation machinery.
Funder
Chuzhou eight industrial chain strong chain reinforcement project
Chuzhou science and technology project
Subject
Plant Science,Agronomy and Crop Science,Food Science
Reference37 articles.
1. What is gluten?;Biesiekierski;J. Gastroenterol. Hepatol.,2017
2. What is gluten—Why is it special?;Shewry;Front. Nutr.,2019
3. Microscopic investigation of the formation of a thermoset wheat gluten network in a model system relevant for bread making;Verbauwhede;Int. J. Food Sci. Technol.,2020
4. Effect of wheat gluten addition on the texture, surface tackiness, protein structure, and sensory properties of frozen cooked noodles;Wang;LWT,2022
5. Effect of protein incorporation on functional, thermal, textural and overall quality characteristics of instant noodles;Khatkar;J. Food Meas. Charact.,2018
Cited by
3 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献