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Документ 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, VіlhelmThe 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.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 Perspective direction of complex improvement of rusk wares(2013) Telychkun, Yuliia; Telychkun, Volodymyr; Desyk, Mykola; Kravchenko, Alexander; Marсhenko, A.; Birca, Adriana; Stefanov, StefanThe necessity of complex perfection of process of production of rusk warest comes up from the raditional method of production, wide usage of hand labour and bulky equipment. The process of mixing of dough, treatment of dough purveyances, baking and drying is investigational by us. It is set that the intensive mixing of dough allows to shorten duration of his fermentation, the using of dynamic method of loosen of dough purveyances and combined process of baking baking-drying . On the basis of the conducted researches the machine-instrumental chart of the complex stream-mechanized line of production of rusk wares is offeredДокумент 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