Статті

Постійне посилання на розділhttps://dspace.nuft.edu.ua/handle/123456789/7372

Переглянути

Фільтри

2012 - 20143

Налаштування

Автор: search.filters.author.Litovchenko, IgorКлючове слово: search.filters.subject.mixing

Результати пошуку

Зараз показуємо 1 - 3 з 3
  • Ескіз
    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, 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.
  • Ескіз
    Документ
    Modelling of Process in Twin-Screw Dough-Mixing Machines
    (2014) Kudinova, Alexandra; Kravchenko, Alexander; Litovchenko, Igor; Telychkun, Yuliia; Gubenia, Oleksii; Telychkun, Volodymyr; Dovgun, Irina
    To intensify the machining test during mixing, we suggested to use a screw as the working part of various modifications, which provide continuous transportation and intensive mechanical impact on the dough during kneading. A design model using software package Flow Vision is offered to study the process of kneading.
  • Ескіз
    Документ
    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