Abstract Motivated by social, economic and health factors, food product manufacturers are increasingly attracted towards the incorporation of potato into snack foods. However, the lack of gluten degrades the mechanical properties of potato dough, posing a challenge in ensuring optimal manufacturing processes. An important process of industrial dough production is the sheeting or rolling process. This study developed a computational design tool to ensure smooth sheeting processes for potato doughs. A visco-hyperelastic constitutive model was calibrated using uniaxial compression data, providing the required material parameters for the rolling simulation. The model output was validated through tests on a laboratory small-scale instrumented rolling rig, where the roller speed and roll gap were varied to determine the effect on the rolling force and sheet exit thickness. A good agreement between the experimental and numerical results for the roll force and sheet exit thickness was found for smaller reduction ratios. At larger reductions, the numerical rolling force and exit thickness values were higher than the experimental values, and this was attributed to the dough being damaged while being fed through small roll gaps. A critical tensile strain-based failure criterion was proven to be accurate in predicting conditions for sheet tearing. The combination of the newly developed numerical model and tensile strain failure criterion can serve as a simple and powerful design tool for predicting the roll forces, the rolled sheet height as well as the process conditions which may lead to damage in the potato dough. As a result, interruptions in the continuous sheeting process associated with sheet damage or tearing may be avoided. Since the present study focuses on rolling parameters in a laboratory scale setup, future work will provide greater insight in scaling up the results to industrial rolling processes.

中文翻译：

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马铃薯面团滚压过程的力学特性与建模

摘要 在社会、经济和健康因素的推动下，食品制造商越来越倾向于将马铃薯加入休闲食品中。然而，缺乏麸质会降低马铃薯面团的机械性能，对确保最佳制造工艺构成挑战。工业面团生产的一个重要过程是压片或滚压过程。本研究开发了一种计算设计工具，以确保马铃薯面团的压片过程顺畅。使用单轴压缩数据校准粘超弹性本构模型，为滚动模拟提供所需的材料参数。模型输出通过在实验室小型仪表轧机上的测试得到验证，其中轧辊速度和轧辊间隙是变化的，以确定对轧制力和板材出口厚度的影响。对于较小的压下率，轧制力和板材出口厚度的实验和数值结果之间存在良好的一致性。在较大的压下量下，数值轧制力和出口厚度值高于实验值，这归因于面团在通过小辊缝进给时损坏。事实证明，基于临界拉伸应变的失效准则在预测板材撕裂条件方面是准确的。新开发的数值模型和拉伸应变破坏准则的结合可以作为一种简单而强大的设计工具来预测轧制力，轧制的片材高度以及可能导致马铃薯面团损坏的工艺条件。结果，可以避免与片材损坏或撕裂相关的连续片材工艺的中断。由于目前的研究侧重于实验室规模设置中的轧制参数，未来的工作将为将结果扩大到工业轧制过程提供更深入的了解。