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Bibliography

Journal Article

Modelling of Wheat-Flour Dough Mixing as an Open-Loop Hysteretic Process

Anderssen R., Kružík Martin

: Discrete and Continuous Dynamical Systems-Series B vol.18, 2 (2013), p. 283-293

: IAA100750802, GA AV ČR

: Dissipation, Dough mixing, Rate-independent systems

: 10.3934/dcdsb.2013.18.283

: http://library.utia.cas.cz/separaty/2013/MTR/kruzik-modelling of wheat-flour dough mixing as an open-loop hysteretic process.pdf

(eng): Motivated by the fact that various experimental results yield strong confirmatory support for the hypothesis that "the mixing of a wheat-flour dough is essentially a rate-independent process", this paper examines how the mixing can be modelled using the rigorous mathematical framework developed to model an incremental time evolving deformation of an elasto-plastic material. Initially, for the time evolution of a rate-independent elastic process, the concept is introduced of an /emph{„energetic solution“} /cite{mtl} as the characterization for the rate-independent deformations occurring. The framework in which it is defined is formulated in terms of a polyconvex stored energy density and a multiplicative decomposition of large deformations into elastic and nonelastic components. The mixing of a dough to peak dough development is then modelled as a sequence of incremental elasto-nonelastic deformations. For such incremental processes, the existence of Sobolev solutions is guaranteed.

: BA

2019-01-07 08:39