Litovchenko, IgorYaschenko, IvanHadzhіyskі, VіlhelmMihaylov, Ivan2012-06-062012-06-062011Study on the movement of dough in machines with continuous operation / I. Litovchenko, I. Jashtenko, W. Hadjiiskij, I. Mihaylov // Integrated systems for agri-food production : Proceedings of the 7th International Conference, 10-12 November, 2011. - Nyiregyhaza, Hungary. - P. 207-210.https://dspace.nuft.edu.ua/handle/123456789/1198The article discussed the problem of one of the stages in the production of bread and bakery products. It is modeled the movement of dough in the machine for kneading and rising. Based on the analysis of the results it is possible their use in optimizing the constructions of the machines for kneading with continuous operation.otherdough fermentationброжение тестабродіння тістаmodelingmotionuniformityмоделирование движенияоднородностьмоделювання рухуоднорідністькафедра машин і апаратів харчових та фармацевтичних виробництвArticle