An experimental and numerical study on ram extrusion of bread d
ough was conducted. A laboratory ram
extrusion rig was designed and manufactured, where dies with di
fferent angles and exit radii were employed. Rate dependent
behaviour was observed from tests conducted at different extrus
ion speeds, and higher extrusion pressure was reported for
dies with decreasing exit radius. A finite element simulation o
f extrusion was performed using the adaptive meshing
technique in Abaqus. Simulations using a frictionless contact b
etween the billet and die wall showed that the model
underestimates the response at high entry angles. On the other
hand, when the coefficient of friction value was set to 0.09 as
measured from friction experiments, the dough response was over
estimated, i.e. the model extrusion pressure was much
higher than the experimentally measured values. When a critical
shear stress limit,
max
W
, was used, the accuracy of the
model predictions improved. The results showed that higher die
angles require higher
max
W
values for the model and the
experiments to agree.