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Investigation work of proofers by computer simulation
(Litovchenko, I. Investigation work of proofers by computer simulation / I. Litovchenko, S. Stefanov, W. Hadjiiski // Ukrainian Food Journal. – 2015. – Vol. 4, Issue 1. – P. 119–126., 2015) Litovchenko, Igor; Stefanov, Stefan; Hadzhіyskі, Vіlhelm
The object of the simulation is the steam-air mixture, which is inside the proofer. Shows the trajectories of the streams of wet warm air. The marked locations of the maximum speed and the region of still air. In addition, the causes of convection: temperature difference and air density. Observation trajectories of air allows you to suggest ways to correct the negative processes.
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.