Using DEFORM-3D for Pasta and Die Extrusion Analyses
Author:
Affiliation:
1. Faculty of Science and Engineering, Seikei University
2. Food Research Center, Nippon Flour Mills Co., Ltd.
Publisher
Japan Society for Food Engineering
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://www.jstage.jst.go.jp/article/jsfe/20/2/20_19540/_pdf
Reference7 articles.
1. 1) J. Walters, S. Kurtz, W. Wu, J. Tang; The ‘state of the art’ in cold forming simulation, J. Mat. Proc. Tech., 71, 64-70 (1997).
2. 2) J. Zhou, L. Li, J. Duszczyk; 3D FEM simulation of the whole cycle of aluminum extrusion throughout the transient state and the steady state using the updated Lagrangian approach. J. Mat. Proc. Tech., 134, 383-397 (2003).
3. 3) K. Inoue; “Studies on the hot-working strength of steels (High-temperature deforming strength of various steels)” (in Japanese). J. Iron and Steel Inst. of Japan., 39, 593-601 (1953).
4. 4) G. Li, J. Yang, J. Y. Oh, M. Foster, W. Wu, P. Tsai, W. Chang; Advancements of extrusion simulation in DEFORM-3D. Extrusion Workshop 2009 and 3rd Extrusion Workshop, SFTC Paper #422 (2009).
5. 5) T. Sakai, Y. Naganuma; “Material properties for spaghetti with different product conditions” (in Japanese). Jpn. J. Food Eng. 15, 259-265 (2014).
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