Numerical simulation of energy dissipation in mixing process of bread dough

Ескіз

Дата

2012

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Видавець

Анотація

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

Опис

Ключові слова

mixing, bread dough, numerical simulation, змішування, тісто, чисельне моделювання, кафедра машин і апаратів харчових та фармацевтичних виробництв

Бібліографічний опис

Numerical simulation of energy dissipation in mixing process of bread dough / M. I. Luchian, I. Litovchenko, S. Stefanov, C. Csatlos // Journal of EcoAgriTourism, Proceeding of BIOATLAS. – 2012. – Vol. 8, № 2 (25). – P. 67–70.

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