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Modeling of mixing bread dough process using computational techniques

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dc.contributor.author LUCHIAN, Mihaela
dc.contributor.author STEFANOV, Stefan
dc.contributor.author LITOVCHENKO, Igor
dc.contributor.author MICHAILOV, Ivan
dc.contributor.author HADGIJSKI, Wilhelm
dc.date.accessioned 2019-11-05T07:56:48Z
dc.date.available 2019-11-05T07:56:48Z
dc.date.issued 2012
dc.identifier.citation LUCHIAN, 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–2012: proc. of the intern. conf., November 1–3, 2012. Chişinău, 2012, vol. 1, pp. 123-128. ISBN 978-9975-80-645-9. en_US
dc.identifier.isbn 978-9975-80-645-9
dc.identifier.uri http://repository.utm.md/handle/5014/6046
dc.description.abstract 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. en_US
dc.language.iso en en_US
dc.publisher Tehnica UTM en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject mixing en_US
dc.subject bread dough en_US
dc.subject modeling en_US
dc.subject simulation en_US
dc.subject Flow Vision en_US
dc.title Modeling of mixing bread dough process using computational techniques en_US
dc.type Article en_US


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