| bibtype |
J -
Journal Article
|
| ARLID |
0388861 |
| utime |
20240103202136.9 |
| mtime |
20130207235959.9 |
| WOS |
000312737100002 |
| DOI |
10.3934/dcdsb.2013.18.283 |
| title
(primary) (eng) |
Modelling of Wheat-Flour Dough Mixing as an Open-Loop Hysteretic Process |
| specification |
|
| serial |
| ARLID |
cav_un_epca*0257845 |
| ISSN |
1531-3492 |
| title
|
Discrete and Continuous Dynamical Systems-Series B |
| volume_id |
18 |
| volume |
2 (2013) |
| page_num |
283-293 |
| publisher |
|
|
| keyword |
Dissipation |
| keyword |
Dough mixing |
| keyword |
Rate-independent systems |
| author
(primary) |
| ARLID |
cav_un_auth*0289083 |
| name1 |
Anderssen |
| name2 |
R. |
| country |
AU |
|
| author
|
| ARLID |
cav_un_auth*0101142 |
| name1 |
Kružík |
| name2 |
Martin |
| full_dept (cz) |
Matematická teorie rozhodování |
| full_dept |
Department of Decision Making Theory |
| department (cz) |
MTR |
| department |
MTR |
| institution |
UTIA-B |
| full_dept |
Department of Decision Making Theory |
| fullinstit |
Ústav teorie informace a automatizace AV ČR, v. v. i. |
|
| source |
|
| cas_special |
| project |
| project_id |
IAA100750802 |
| agency |
GA AV ČR |
| ARLID |
cav_un_auth*0241214 |
|
| abstract
(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. |
| reportyear |
2013 |
| RIV |
BA |
| num_of_auth |
2 |
| permalink |
http://hdl.handle.net/11104/0217941 |
| mrcbT16-e |
MATHEMATICSAPPLIED |
| mrcbT16-f |
0.937 |
| mrcbT16-g |
0.206 |
| mrcbT16-h |
5.0 |
| mrcbT16-i |
0.00627 |
| mrcbT16-j |
0.665 |
| mrcbT16-k |
962 |
| mrcbT16-l |
131 |
| mrcbT16-s |
0.847 |
| mrcbT16-z |
ScienceCitationIndex |
| mrcbT16-4 |
Q2 |
| mrcbT16-B |
54.739 |
| mrcbT16-C |
33.665 |
| mrcbT16-D |
Q2 |
| mrcbT16-E |
Q2 |
| arlyear |
2013 |
| mrcbU34 |
000312737100002 WOS |
| mrcbU63 |
cav_un_epca*0257845 Discrete and Continuous Dynamical Systems-Series B 1531-3492 1553-524X Roč. 18 č. 2 2013 283 293 AIMS Press |
|