A review of dough rheological models used in numerical applications
نویسندگان
چکیده مقاله:
The motivation for this work is to propose a first thorough review of dough rheological models used in numerical applications. Although many models have been developed to describe dough rheological characteristics, few of them are employed by researchers in numerical applications. This article reviews them in detail and attempts to provide new insight into the use of dough rheological models.
منابع مشابه
a review of dough rheological models used in numerical applications
the motivation for this work is to propose a first thorough review of dough rheological models used in numerical applications. although many models have been developed to describe dough rheological characteristics, few of them are employed by researchers in numerical applications. this article reviews them in detail and attempts to provide new insight into the use of dough rheological models.
متن کاملApplications of nanotechnology in endodontic: A Review
Owing to its favorable impacts on the properties of materials, nanotechnology is rapidly growing. Adding nano particles to a material can significantly affect its mechanical and physical properties. In recent years, nanotechnology has been applied in the field of medical sciences in order to enhance the quality of treatment procedures. This technology can be used in various aspects of dentistry...
متن کاملApplications of Nanotechnology in Dentistry: A Review
Objective: Maintaining the health of oral tissues is a major goal in dentistry. However, limitations in dental materials, instruments, procedures and medications prevent achievement of this goal. Advances in nanotechnology have paved the way to approach this goal. This study reviews the advances on nanotechnology in dentistry. Review of Literatures: In this review study, Google Scholar, PubMed...
متن کاملDetermination of Ultrasonic-based Rheological Properties of Dough during Fermentation1
An ultrasonic technique was used to study the changes of the rheological properties of dough during fermentation at 37C and compared with the ertensional properties of fermented dough obtained from tensile tests carried out in a Universal Testing Machine. The velocity and attenuation of a longitudinal wave (P-wave) propagated through the dough samples were measured and analyzed to obtain the vi...
متن کاملPrediction of Dough Rheological Properties Using Neural Networks'
Cereal Chem. 72(3):308-311 A neural network was designed to predict the rheological properties accurately predicted the Theological properties (>94%) based on the mixer of dough from the torque developed during mixing. Dough rheological torque curve. The ability to measure the rheology of every batch of dough properties were determined using traditional equipment such as farinoenables online pr...
متن کاملمنابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ذخیره در منابع من قبلا به منابع من ذحیره شده{@ msg_add @}
عنوان ژورنال
دوره 1 شماره 2
صفحات 129- 147
تاریخ انتشار 2012-03-03
با دنبال کردن یک ژورنال هنگامی که شماره جدید این ژورنال منتشر می شود به شما از طریق ایمیل اطلاع داده می شود.
کلمات کلیدی
میزبانی شده توسط پلتفرم ابری doprax.com
copyright © 2015-2023