Modeling of the mixing process
| dc.contributor.author | Rachok, V. | ru |
| dc.contributor.author | Telychkun, V. | ru |
| dc.contributor.author | Telychkun, Y. | ru |
| dc.coverage.spatial | Минск | ru |
| dc.date.accessioned | 2021-04-01T10:14:47Z | |
| dc.date.available | 2021-04-01T10:14:47Z | |
| dc.date.issued | 2021 | |
| dc.identifier.citation | Rachok, V. Modeling of the mixing process / V. Rachok, V. Telychkun, Y. Telychkun // Мировая экономика и бизнес-администрирование малых и средних предприятий : материалы 17-го Международного научного семинара, проводимого в рамках 19-й международной научно-технической конференции «Наука - образованию, производству, экономике», 25-26 марта 2021 года, Минск, Республика Беларусь / Белорусский национальный технический университет. – Минск : Право и экономика, 2021. – С. 196-198. | ru |
| dc.identifier.uri | https://rep.bntu.by/handle/data/89660 | |
| dc.description.abstract | The kneading of wheat yeast dough by cam working elements is investigated. Mathematical modeling was performed using the Flow Vision software package based on the simulation of three-dimensional motion of liquids and gases in technical structures, as well as for the visualization of flow curves by computer graphics. Physical modeling was performed via experimental setup with cam kneading elements. The distance between the cams is 2‒4‒6‒8‒10 mm, the rotation speed is 20–100 rpm. | ru |
| dc.language.iso | en | ru |
| dc.publisher | БНТУ | ru |
| dc.title | Modeling of the mixing process | ru |
| dc.type | Working Paper | ru |
