Перегляд за Автор "Mihaylov, Ivan"
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Документ Modeling of mixing bread dough process using computational techniques(2012) Luchian, Mihaela; Stefanov, Stefan; Litovchenko, Igor; Mihaylov, Ivan; Hadzhіyskі, VіlhelmMixing 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.Документ Modeling of some processes of filling of mince with one type of spiral feeding mechanism(2010) Litovchenko, Igor; Mihaylov, Ivan; Stefanov, StefanCreated a three-dimensional model of power mechanism for submission of mince filling sausage using vacuum filling machine. The analysis of the simulation process makes it possible to study the process in depth. Based on the results can be made for establishing the optimal geometric characteristics and modes of supply mechanisms of this type.Документ 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, VіlhelmThe 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.Документ Study on the movement of dough in machines with continuous operation(2011) Litovchenko, Igor; Yaschenko, Ivan; Hadzhіyskі, Vіlhelm; Mihaylov, IvanThe article discussed the problem of one of the stages in the production of bread and bakery products. It is modeled the movement of dough in the machine for kneading and rising. Based on the analysis of the results it is possible their use in optimizing the constructions of the machines for kneading with continuous operation.