DESIGN AND FABRICATION OF A PILOT FERMENTATION OVEN FOR MONITORING THE DYNAMIC DENSITY OF BREAD DOUGH

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

SOLEIMANI POUR A.R.; CHEGINI GH.R.

Educational Videos and Scientific Workshops

Scientific Information Database

ISSN: 2588-4824

Journal Paper

Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2018 | Volume:14 | Issue:71 Page(s): 281-289

Download Full-Text

Persian Verion

View:

890

Download:

Cites:

Information Journal Paper

Title

DESIGN AND FABRICATION OF A PILOT FERMENTATION OVEN FOR MONITORING THE DYNAMIC DENSITY OF BREAD DOUGH

Author(s)

SOLEIMANI POUR A.R. | CHEGINI GH.R. | Issue Writer Certificate

Keywords

WHEAT FLOURQ2

FERMENTATIONQ2

DYNAMIC DENSITYQ1

IMAGE PROCESSINGQ2

Abstract

Examination of amount and rate of bread dough expansion during its processing and preparing for baking has significant importance, due to both of determining environmental conditions governing to the process, and inspecting flour and other dough contents quality. In current research, a new approach is presented based on IMAGE PROCESSING and radial projection technique, which reconstruct the dough sample as 3D image by B-spline curves and estimate its changing volume and surface area during the FERMENTATION process. The estimation error of volume and surface area of a virtual spherical sample was 1.16% and 3.54%, respectively. Also, the results showed that about tested standard samples, π/6 rad of imaging span was the best condition, hence of computation volume, estimating time, reconstruction quality and estimation accuracy. The method is developed and implemented as a research devise under titled "pilot FERMENTATION Oven". We conclude that the presented oven could be confidently used in bread dough density testing's.

Cites

No record.

References

No record.

Cite

APA: Copy

SOLEIMANI POUR, A.R., & CHEGINI, GH.R.. (2018). DESIGN AND FABRICATION OF A PILOT FERMENTATION OVEN FOR MONITORING THE DYNAMIC DENSITY OF BREAD DOUGH. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 14(71), 281-289. SID. https://sid.ir/paper/72097/en

Vancouver: Copy

SOLEIMANI POUR A.R., CHEGINI GH.R.. DESIGN AND FABRICATION OF A PILOT FERMENTATION OVEN FOR MONITORING THE DYNAMIC DENSITY OF BREAD DOUGH. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2018;14(71):281-289. Available from: https://sid.ir/paper/72097/en

IEEE: Copy

A.R. SOLEIMANI POUR, and GH.R. CHEGINI, “DESIGN AND FABRICATION OF A PILOT FERMENTATION OVEN FOR MONITORING THE DYNAMIC DENSITY OF BREAD DOUGH,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 14, no. 71, pp. 281–289, 2018, [Online]. Available: https://sid.ir/paper/72097/en

Related Journal Papers

Related Seminar Papers

No record.

Related Plans

No record.

Recommended Workshops

Download

Move to top

وبگردی