?url_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.relation=http%3A%2F%2Fmiis.maths.ox.ac.uk%2Fmiis%2F635%2F&rft.title=Improving+defrosting+prodecure+for+a+frozen+dough&rft.creator=Aleksi%C4%87%2C+J.&rft.creator=Lu%C4%8Di%C4%87%2C+D.&rft.creator=Nedeljkov%2C+M.&rft.creator=Neumann%2C+L.&rft.creator=Vojnovi%C4%87%2C+I.&rft.creator=Zarin%2C+Helena&rft.subject=Food+and+Drink&rft.description=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%2C+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.&rft.date=2014&rft.type=Study+Group+Report&rft.type=NonPeerReviewed&rft.format=application%2Fpdf&rft.language=en&rft.identifier=http%3A%2F%2Fmiis.maths.ox.ac.uk%2Fmiis%2F635%2F1%2Freportpekara.pdf&rft.identifier=++Aleksi%C4%87%2C+J.+and+Lu%C4%8Di%C4%87%2C+D.+and+Nedeljkov%2C+M.+and+Neumann%2C+L.+and+Vojnovi%C4%87%2C+I.+and+Zarin%2C+Helena++(2014)+Improving+defrosting+prodecure+for+a+frozen+dough.++%5BStudy+Group+Report%5D+++++