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International Journal of Forming Processes
1292-7775
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 ARTICLE VOL 7/3 - 2004  - pp.375-386  - doi:10.3166/ijfp.7.375-386
TITLE
Flow Field Determination during the Slit Extrusion of Solid Chocolate

ABSTRACT
This paper compares rigid perfect plastic slipline field predictions with experimental data, both extrusion pressure and flow field measurements, for the solid extrusion of chocolate within a slit die. In general, agreement between the model and experiment was found to be good and aspects such as wall stagnation regions are successfully predicted. The work builds on that described in (Mulji and Mackley, 2003), where it was shown that solid chocolate extrusion could be usefully modelled using a rigid perfect plastic constitutive model.


AUTEUR(S)
Nita C. MULJI, Malcolm R. MACKLEY

KEYWORDS
slit extrusion, plastic, chocolate, flow field, slipline field theory and static zone.

LANGUE DE L'ARTICLE
Anglais

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