Počet záznamů: 1
Modelling of Wheat-Flour Dough Mixing as an Open-Loop Hysteretic Process
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SYSNO ASEP 0388861 Druh ASEP J - Článek v odborném periodiku Zařazení RIV J - Článek v odborném periodiku Poddruh J Článek ve WOS Název Modelling of Wheat-Flour Dough Mixing as an Open-Loop Hysteretic Process Tvůrce(i) Anderssen, R. (AU)
Kružík, Martin (UTIA-B) RID, ORCIDCelkový počet autorů 2 Zdroj.dok. Discrete and Continuous Dynamical Systems-Series B. - : AIMS Press - ISSN 1531-3492
Roč. 18, č. 2 (2013), s. 283-293Poč.str. 11 s. Jazyk dok. eng - angličtina Země vyd. US - Spojené státy americké Klíč. slova Dissipation ; Dough mixing ; Rate-independent systems Vědní obor RIV BA - Obecná matematika CEP IAA100750802 GA AV ČR - Akademie věd UT WOS 000312737100002 DOI 10.3934/dcdsb.2013.18.283 Anotace 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. Pracoviště Ústav teorie informace a automatizace Kontakt Markéta Votavová, votavova@utia.cas.cz, Tel.: 266 052 201. Rok sběru 2013
Počet záznamů: 1