Modelling of wheat-flour dough mixing as an open-loop hysteretic process

DOI10.3934/DCDSB.2013.18.283zbMATH Open1260.49016OpenAlexW2316716306MaRDI QIDQ1943298

Martin Kružík, Robert Scott Anderssen

Publication date: 19 March 2013

Published in: Discrete and Continuous Dynamical Systems. Series B (Search for Journal in Brave)

Full work available at URL: https://doi.org/10.3934/dcdsb.2013.18.283

zbMATH Keywords

dissipationelasto-plasticitypolyconvexityhyperelasticityrate-independent systemsdough mixingwheat-flour

Mathematics Subject Classification ID

Large-strain, rate-independent theories of plasticity (including nonlinear plasticity) (74C15) Viscoelastic fluids (76A10) Methods involving semicontinuity and convergence; relaxation (49J45)

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