Перегляд за Автор "Luchian, Mihaela"

Зараз показуємо 1 - 4 з 4

Modeling of mixing bread dough process using computational techniques
(2012) Luchian, Mihaela; Stefanov, Stefan; Litovchenko, Igor; Mihaylov, Ivan; Hadzhіyskі, Vіlhelm
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.
Numerical modeling and simulation of bread dough mixing using concept of computational fluid dynamics
(2012) Luchian, Mihaela; Litovchenko, Igor; Stefanov, Stefan; Csatlos, C.
The aim of this article is to develop advanced technology for numerical modeling and simulation of bread dough mixing process, in order to provide a predictive capability of optimum design parameters of dough mixers using Computational Fluid Dynamics.
Numerical simulation of energy dissipation in mixing process of bread dough
(2012) Luchian, Mihaela; Stefanov, Stefan; Litovchenko, Igor; Csatlos, C.
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. The aim of this article is to develop advanced technology for numerical simulation of bread dough mixing process, in order to provide a predictive capability of optimum design parameters of dough mixers using Computational Fluid Dynamics code named Flow Vision
Simulation of the mixing bread dough process using computational techniques
(Simulation of the mixing bread dough process using computational techniques / M. I. Luchian, S. Stefanov, I. Litovchenko and other // Bulletin of the Transilvania University of Braşov. - 2016. - Vol. 6 (55), №. 2. - P. 129-134., 2013) Luchian, Mihaela; Stefanov, Stefan; Litovchenko, Igor; Mihaylov, Ivan; Hadzhіyskі, Vіlhelm
The process of dough mixing is a crucial operation in bakery industry to produce high-quality bread. Considered viscoelastic characteristics of dough, which are dependent on the moisture content and temperature. The purpose of this article is to develop advanced technology for modeling dough, which will provide a prediction of the optimal design parameters of the mixer.