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Modelling of food product cutting
(2010) Guts, Viktor; Gubenia, Oleksii; Stefanov, Stefan; Hadzhiyskiy, Vilygelym
There are lead theoretical experimental researches on the basis of which is developed the simple in application technique for research of movement of an edge in a layer of a product. The mathematical model which adequately describes process is also developed. The technique is applied at research of bread cutting by results of which optimum cutting conditions are certain.
Friction at bread cutting by a disk knife
(2014) Lukianenko, Bogdan; Gubenia, Oleksii; Telychkun, Volodymyr; Stefanov, Stefan
Friction negatively influences quality of a cutting. The bread structure fails, occurs spalling, bread adheres to a knife.
Use of computer modeling for modernization of final proofers of preparation of dough
(2012) Litovchenko, Igor; Hadzhіyskі, Vіlhelm; Stefanov, Stefan
One of the tasks of modern science in the field of food industry is the improvement of existing equipment. The article presents the opportunity to optimize existing equipment rising of bread dough - proofer. It is used in computer modeling and simulation environment in the Flow Vision. The possibilities for improving the performance of proofer through changes in structure. The studies of the researched example show, that computer modeling allows receiving qualitative and quantitative characteristics of the processes, which occur in the equipment of the baking industry.