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 SM ISO690:2012LUCHIAN, Mihaela, STEFANOV, Stefan, LITOVCHENKO, Igor, MICHAILOV, Ivan, HADGIJSKI, Wilhelm. Modeling of mixing bread dough process using computational techniques. In: Modern Technologies in the Food Industry, Ed. 1, 1-3 noiembrie 2012, Chişinău. Chișinău, Republica Moldova: 2012, Vol.1, pp. 123-128. ISBN 978-9975-87-428-1. |
| EXPORT metadate: Google Scholar Crossref CERIF DataCite Dublin Core |
| Modern Technologies in the Food Industry Vol.1, 2012 |
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Conferința "Modern Technologies in the Food Industry" 1, Chişinău, Moldova, 1-3 noiembrie 2012 | ||||||
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| Pag. 123-128 | ||||||
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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. This article aim 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. |
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| Cuvinte-cheie mixing, bread dough, modeling, simulation, Flow Vision |
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