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.
(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.
