Innovative thermodynamic modeling for enhanced yeast dough mixing: energy perspectives and applications
A thermodynamic model for the calculation of energy exchange in the chamber of a new mixer with effective use of structural and technological parameters of the mixing process without the necessary introduction of experimental data correlations in the distribution of fluid velocities is proposed, wh...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
HACCP Consulting
2024-02-01
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| Series: | Potravinarstvo |
| Subjects: | |
| Online Access: | https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1951 |