Expansion of elastic bodies with application in the bread industry Export

@article{citeulike:3169222, abstract = {This article is concerned with modeling the expansion of an elastic body with application to the evolution of bread dough during the proofing process. The main result is a set of linear second-order partial differential equations corresponding to an Hookean elastic model for the dough together with a constraint on the volume representing expansion. These equations of motion are derived from a Lagrangian energy function and quasi-static solutions are sought numerically by minimizing, using a Rayleigh-Ritz method, a stored energy function using a quadratic B-Spline basis. To model the evolution of a tin loaf, fixed boundary conditions are imposed on three sides of a unit square. The free side is seen to evolve in a way comparable in appearance to a typical slice of bread.}, author = {Bollada, P. C.}, citeulike-article-id = {3169222}, citeulike-linkout-0 = {http://dx.doi.org/10.1016/j.mcm.2007.12.011}, citeulike-linkout-1 = {http://www.sciencedirect.com/science/article/B6V0V-4RHFVDT-8/2/99969b17f8866efc71a238ac7bedffa9}, doi = {10.1016/j.mcm.2007.12.011}, journal = {Mathematical and Computer Modelling}, month = {October}, number = {7-8}, pages = {1055--1067}, posted-at = {2008-08-28 10:31:44}, priority = {0}, title = {Expansion of elastic bodies with application in the bread industry}, url = {http://dx.doi.org/10.1016/j.mcm.2007.12.011}, volume = {48}, year = {2008} }

TY - JOUR ID - citeulike:3169222 L3 - citeulike-article-id:3169222 N2 - This article is concerned with modeling the expansion of an elastic body with application to the evolution of bread dough during the proofing process. The main result is a set of linear second-order partial differential equations corresponding to an Hookean elastic model for the dough together with a constraint on the volume representing expansion. These equations of motion are derived from a Lagrangian energy function and quasi-static solutions are sought numerically by minimizing, using a Rayleigh-Ritz method, a stored energy function using a quadratic B-Spline basis. To model the evolution of a tin loaf, fixed boundary conditions are imposed on three sides of a unit square. The free side is seen to evolve in a way comparable in appearance to a typical slice of bread. IS - 7-8 JF - Mathematical and Computer Modelling EP - 1067 TI - Expansion of elastic bodies with application in the bread industry VL - 48 SP - 1055 AU - Bollada, PC PY - 2008/10// UR - http://dx.doi.org/10.1016/j.mcm.2007.12.011 ER -