Use of computer modeling for modernization of final proofers of preparation of dough

dc.contributor.authorLitovchenko, Igor
dc.contributor.authorHadzhіyskі, Vіlhelm
dc.contributor.authorStefanov, Stefan
dc.date.accessioned2013-07-10T08:53:02Z
dc.date.available2013-07-10T08:53:02Z
dc.date.issued2012
dc.description.abstractOne 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.uk_UK
dc.identifier.citationStefanov, S. Use of computer modeling for modernization of final proofers of preparation of dough / S. Stefanov, W. Hadjiiski, I. Litovchenko // Research an d Development in Mechanical Industry : 12th International Conference, 13-17 September 2012. - Vrnjacka Banja, Serbia, 2012. - Р. 791-796.uk_UK
dc.identifier.urihttps://dspace.nuft.edu.ua/handle/123456789/9033
dc.language.isootheruk_UK
dc.subjectмоделюванняuk_UK
dc.subjectрозстойкаuk_UK
dc.subjectоптимізаціяuk_UK
dc.subjectхлібuk_UK
dc.subjectхлебuk_UK
dc.subjectsimulationuk_UK
dc.subjectprooferuk_UK
dc.subjectoptimizationuk_UK
dc.subjectbreaduk_UK
dc.subjectкафедра машин і апаратів харчових та фармацевтичних виробництв
dc.titleUse of computer modeling for modernization of final proofers of preparation of doughuk_UK

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