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

0388861 - ÚTIA 2013 RIV US eng J - Journal Article
Anderssen, R. - Kružík, Martin
Modelling of Wheat-Flour Dough Mixing as an Open-Loop Hysteretic Process.
Discrete and Continuous Dynamical Systems-Series B. Roč. 18, č. 2 (2013), s. 283-293. ISSN 1531-3492. E-ISSN 1553-524X
R&D Projects: GA AV ČR IAA100750802
Keywords : Dissipation * Dough mixing * Rate-independent systems
Subject RIV: BA - General Mathematics
Impact factor: 0.628, year: 2013
http://library.utia.cas.cz/separaty/2013/MTR/kruzik-modelling of wheat-flour dough mixing as an open-loop hysteretic process.pdf

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.
Permanent Link: http://hdl.handle.net/11104/0217941