Review paper A review of dough rheological models used in numerical applications S. M. Hosseinalipour*, A. Tohidi and M. Shokrpour Department of mechanical engineering, Iran University of Science & Technology, Tehran, Iran. Article info: Abstract Received: 14/07/2011 The motivation for this work is to propose a first thorough review of dough Accepted: 17/01/2012 rheological models used in numerical applications. Although many models have Online: 03/03/2012 been developed to describe dough rheological characteristics, few of them are employed by researchers in numerical applications. This article reviews them in Keywords: detail and attempts to provide new insight into the use of dough rheological Dough, models. Rheological Models Rheology. Nomenclature Relative increase in viscosity due to Pa.sec A Apparent viscosity, gelatinization, dimensionless 1 b Index of moisture content effects on viscosity, Shear rate, sec dimensionless Rate of deformation tensor Strain history, dimensionless D K 11sec k ReactionArchive transmission coefficient, of Time SID-temperature history, K.sec a MC Moisture content, dry basis, decimal Yield stress, Pa 0 MC Reference moisture content, dry basis, decimal u Velocity, ms/ r m Fluid consistency coefficients, dimensionless Stress tensor n Flow behavior index, dimensionless E Free energy of activation, cal/g mol v 1.987cal / g mol K Pa R Universal gas constant, Stress, Index of molecular weight effects on viscosity, Relaxation time, sec dimensionless 1. Introduction *Corresponding author Email address:
[email protected] www.SID.ir129 JCARME S. M. Hosseinalipour et al. Vol. 1, No. 2, March 2012 Bread is the most important daily meal of Thien-Tanner model [1,12,13].