relation: http://miis.maths.ox.ac.uk/miis/635/
title: Improving defrosting prodecure for a frozen dough
creator: Aleksić, J.
creator: Lučić, D.
creator: Nedeljkov, M.
creator: Neumann, L.
creator: Vojnović, I.
creator: Zarin, Helena
subject: Food and Drink
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, 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
type: Study Group Report
type: NonPeerReviewed
format: application/pdf
language: en
identifier: http://miis.maths.ox.ac.uk/miis/635/1/reportpekara.pdf
identifier:   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]