The MIIS Eprints Archive

Improving defrosting prodecure for a frozen dough

Aleksić, J. and Lučić, D. and Nedeljkov, M. and Neumann, L. and Vojnović, I. and Zarin, Helena (2014) Improving defrosting prodecure for a frozen dough. [Study Group Report]



This working group considered defrosting procedure since the quality of final products is mainly determined by it. Our main goal was to find time of defrosting at the room temperature for a group of frozen products depending on their shape, size and a presence of yeast. We modeled dough defrosting procedure using the heat equation and Stefan problem - a moving boundary problem. We carried out numerical simulations using Matlab.

Item Type:Study Group Report
Problem Sectors:Food and Drink
Study Groups:European Study Group with Industry > ESGI 99 (Novi Sad, Serbia, Feb 3-7, 2014)
ID Code:635
Deposited By: Matthew Hennessy
Deposited On:26 Feb 2014 15:06
Last Modified:29 May 2015 20:15

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