eprintid: 635
rev_number: 10
eprint_status: archive
userid: 12
dir: disk0/00/00/06/35
datestamp: 2014-02-26 15:06:46
lastmod: 2015-05-29 20:15:33
status_changed: 2014-02-26 15:06:46
type: report
metadata_visibility: show
item_issues_count: 0
creators_name: Aleksić, J.
creators_name: Lučić, D.
creators_name: Nedeljkov, M.
creators_name: Neumann, L.
creators_name: Vojnović, I.
creators_name: Zarin, Helena
title: Improving defrosting prodecure for a frozen dough
ispublished: pub
subjects: food
studygroups: esgi99
full_text_status: public
abstract: 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.
date: 2014
citation:   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]     
document_url: http://miis.maths.ox.ac.uk/miis/635/1/reportpekara.pdf