Qualification d'un dispositif de gonflage de bulle de pâte de petite taille : étanchéité aux gaz,homogénéité de température, effet du temps initialement laissé à la pâte pour se détendreet analyse de sensibilité numérique de la contrainte-déformation à la valeur initialede diamètre et d'épaisseur du disque de pâte

Dedey, Kossigan Bernard; Grenier, David; Blondel, Laurent; Diascorn, Yves; Lejeune, Antoine; Lucas, Tiphaine; Université de Rennes; Optimisation des procédés en Agriculture, Agroalimentaire et Environnement  ; Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement; Société d'Accélération du Transfert de Technologies; Inrae - UR OPAALE

Qualification of a small-sized bubble inflation device: gas tightness,uniformity of temperature, effect of the time initially left for dough to relaxand numerical sensitivity analysis of stress-strain relationship to the initialdisc diameter and thickness | Qualification d'un dispositif de gonflage de bulle de pâte de petite taille : étanchéité aux gaz,homogénéité de température, effet du temps initialement laissé à la pâte pour se détendreet analyse de sensibilité numérique de la contrainte-déformation à la valeur initialede diamètre et d'épaisseur du disque de pâte

2022

The present work aimed at reinforcing the mechanical results obtained using a home-made and small-sizedbubble inflation device which makes the inflation of thin dough films possible under controlled temperature andatmosphere in a wide range of constant strain rates. The analysis of the experimental biases associated to thatnew small-sized bubble inflation device was carried out. Without inflating bubble, a first part of the work wasdevoted to the analysis of gas tightness of the device at 20°C and 70°C and to the uniformity in temperatureafter stabilization at 70°C. In a second part, bubble inflation experiments were carried out and an experimentalstress-strain sensitivity analysis to the time left for the dough film to relax its stress before bubble inflation aswell as to the initial geometry of the dough disk (diameter and thickness) was conducted. Finally, a numericalsensitivity analysis was performed on the basis of the set of the analytical equations available for the calculationof the height and the radius of the bubble during inflation, as well as for the calculation of the thickness of thedough film, strain and stress at the top of the bubble. The equations developed by Bloksma (1957) and revisedby Charalambides et al. (2006) were adapted to reach constant strain rate at the top of the bubble.

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