| Autor: |
LUCHIAN, M. I., STEFANOV, S., LITOVCHENKO, I., MIHAILOV, I., HADJIISKI, W. |
| Předmět: |
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| Zdroj: |
Bulletin of the Transilvania University of Brasov, Series II: Forestry, Wood Industry, Agricultural Food Engineering; 2013, Vol. 6 (55) Issue 2, p129-134, 6p, 1 Color Photograph |
| Abstrakt: |
Mixing theory is important for its relevance in understanding some of the most fundamental problems involving bread dough flows, and for its practical impact in connection with bakery industry and other food industries. Mixing is a crucial operation in the bakery industry. The bread dough is a very complex material, considered viscoelastic whose behavior depends on moisture content and temperature. The aim of this article is to develop advanced technology for modeling bread dough mixing, in order to provide a predictive capability of optimum design parameters of dough mixers using computational techniques. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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