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- ДокументAGGREGATED COMPLEXES FOR RICE GRAIN PROCESSING(2020) V. Petrov, A. Zhdanov, R. MazejThe paper considers various designs of aggregated complexes for the processing of rice grain. Their technological schemes were built and analyzed, and a breakdown into modules was performed. This allowed us to group the various designs of units and summarize their technological capabilities. The general reduced technological scheme of rice grain processing is considered. The noted variations are as far as practical applications with and without a grain cleaning module. Various schemes of hulling of grain and selection of hulled grain from unlulled are presented. The technological schemes with various hulling machines are analyzed (the Engleberg hulling machine, with rubberized rolls, centrifugal action), which have their own characteristics. The differences in the use of paddy machines and trimers for sorting grain after hulling are considered. The cylindrical trieurs used to select the rice kernel have an original technological scheme (company Yanmar). This allows you to simplify technological communications and make the unit more compact. The units use more compact paddy machines (reduced size, number of tiers, etc.), which, of course, affects their performance. The most common combined machine with a single-pass technological scheme (which was named after the first inventor and manufacturer, a hulling machine from Satake) is considered. In addition to laboratory equipment, centrifugal hulling machines are used in grain processing units, which gives additional advantages (a more compact scheme, due to the combination of several technological operations, hulling, transporting the grain stream, and air separation. For the majority of broken and unbroken grains sieve separators are used for simple circuits. Separators with vertical rotation axis, that allows to transport the rice to a predetermined height. This makes it possible to link this separator, for example with electronic scales.
- ДокументASSESSING THE QUALITY OF HOMOGENEITY OF PET FOOD USING FERROMAGNETIC MICROTRACERS(2020) T. Sakhno, А. Semenov, N. BarashkovObtaining highly homogeneous mixtures is an urgent task in many areas of feed production, as it is associated with the need for even distribution of particularly important and valuable components. Manufacturers of animal feed are using several different methods for performing homogeneity studies to check their mixer performance. This paper is devoted to the use of nontraditional markers such as ferromagnetic Microtracers to evaluate the homogeneity of the final feed. Microtracers have successfully been used in a mixer testing program in the USA since 1985 and in Europe since 2006. They represent a major improvement over traditional analytical procedures for evaluation of mixer performance involving the use of cobalt or manganese salts. The authors described the quantitative results of determination and identification of Microtracers in two sets of 20 samples of pet food manufactured by Kormotech LLC with using a proprietary Rotary Detector procedure developed by Micro-Tracers Inc (San Francisco, California). It was shown that analysis of 150 g samples at level of Microtracer addition of 20 g per metric ton of pet food allowed a magnetic retrieval of the number of ferromagnetic particles from 61 to 101 which was sufficient for application of Poisson and Chi-squared statistics. The obtained results from two tests performed with different time of mixing were interpreted in accordance with the requirements of the GMP + BA2 standard. It was determined that mixing within 3 min leads to the marginal mixing with the calculated probability value of 1.12%. The prolonged mixing within 4 min leads to complete mixing with the calculated probability value of 5.93%. The use of ferromagnetic Microtracers in a mixer testing program is justified for such tasks as comparison of mixers with each other, as well as identifying the changes in the technical characteristics of the mixers and their performance occurring during their exploitation. In addition, using microtracers can quickly determine the quality of the mixing equipment when it is purchased.
- ДокументCHANGE OF STRESS CRACK IN CORN KERNEL DURING ITS PREPARATION FOR PROCESSING(2020) R. RybchynskyiThe article presents the results of the study of the influence of stress crack in corn kernel on the change of its mechanical properties, namely, on the strength of kernel and its ability to grind during the technological process of preparation for processing. The research was conducted at the Dnipro Food Concentrates Plant. It is established that percentage of damage, i.e. grain impurities and foreign material (impurities), when receiving grain at the production elevator is within the norms of State standards of Ukraine (DSTU 4525:2006) – up to 7 % and not more than 1.0 %, respectively. But in the process of grain transportation this index is increasing. The maximum level of grain impurities (9.1 %) in corn grain can be observed before its preliminary cleaning on the separator BSH-100, then this indicator decreases significantly to 1.8 % in the cleaned grain, but then increases again in the technological process. Moreover, before sending grain into the degerminator the level totals 4.8 % - almost as much as when receiving grain from vehicles. One can say the same regarding the level of foreign material. Its minimum amount in the grain after pre-cleaning (0.5 %), and the maximum – at the end of the cleaning stage (7.4 %), which is much more than when receiving grain. The increase in the amount of broken grain (including that relating to impurities) in the technological process is accompanied by higher number of stress cracks in the corn kernel. During receiving, the studied grain has already had a high stress crack – 68 %. At the same time, there was more corn kernel with one crack (41 %). After transportation by a belt conveyor and the main high-performance bucket elevator, although the total stress crack increased not significantly – up to 75 %, but there were changes in the number of cracks: the number of kernels with one crack decreased to 22 %, but the number of kernels with many (three or more) cracks increased from 8 to 33 %, respectively. During further transportation and processing of corn kernel, the stress crack increased to a maximum value of 78 % (before separation on SAD-10-01), and then decreased to 72 % in the grain entering the degerminator. It is established that the decrease in corn kernel strength is influenced by both the total stress crack and its nature, i.e. the number of stress cracks in each kernel. The maximum required force for the corn kernel damage was observed exactly for grain entering the intake pit – 3.6 kg / 50 kernels. Here you can find more corn kernels stressed by only one crack (single) – 41 % or without cracks – 32 %. And the minimum effort – 3,0 kg / 50 kernels - for cleaned grain after conveyor and elevator No. 1, where the share of kernels with multiple stress crack (3 or more cracks) totaled 43 % (only 22 % of kernels were without cracks). A high inverse correlation of -0.84 was established between the number of stressed kernels with three or more cracks and the effort to break corn kernel. Based on research, it is recommended to use the index of stress crack in corn kernel to assess its quality when accepted for further processing, as this indicator is directly related to the yield of finished products. Key
- ДокументDEVELOPMENT OF AN EXPERIMENTAL MODEL OF AVITAMINOSIS F(2020) A. Levitsky, A. Lapinska, I. SelivanskayaThe article analyzes the role of essential polyunsaturated fatty acids (PUFA), especially omega-3 series in humans and animals. The biosynthesis of essential PUFA in humans and animals is very limited, so they must be consumed with food (feed). Тhe ratio of omega-3 and omega-6 PUFA is very important. Biomembranes of animal cells contain about 30% PUFA with a ratio of ω-6/ ω-3 1-2. As this ratio increases, the physicochemical properties of biomembranes and the functional activity of their receptors change. The regulatory function of essential PUFA is that in the body under the action of oxygenase enzymes (cyclooxygenase, lipoxygenase) are formed extremely active hormone-like substances (eicosanoids and docosanoids), which affect a number of physiological processes: inflammation, immunity, metabolism. Moreover, ω-6 PUFA form eicosanoids, which have pro-inflammatory, immunosuppressive properties, and ω-3 PUFAs form eicosanoids and docosanoids, which have anti-inflammatory and immunostimulatory properties. Deficiency of essential PUFA, and especially ω-3 PUFA, leads to impaired development of the body and its state of health, which are manifestations of avitaminosis F. Prevention and treatment of avitaminosis F is carried out with drugs that contain PUFA. To create new, more effective vitamin F preparations, it is necessary to reproduce the model of vitamin F deficiency. An experimental model of vitamin F deficiency in white rats kept on a fat –free diet with the addition of coconut oil, which is almost completely free of unsaturated fatty acids, and saturated fatty acids make up almost 99 % of all fatty acids was developed. The total content of ω-6 PUFA (sum of linoleic and arachidonic acids), the content of ω-3 PUFA (α-linolenic, eicosapentaenoic and docosahexaenoic acids) in neutral lipids (triglycerides and cholesterol esters) defined. Тhe content of ω-6 PUFA under the influence of coconut oil decreased by 3.3 times, and the content of ω-3 PUFA - by 7.5 times. Тhe influence of coconut oil, the content of ω-6 PUFA decreased by 2.1 times, and the content of ω-3 PUFA - by 2.8 times. The most strongly reduces the content of ω-3 PUFA, namely eicosapentaenoic, coconut oil, starting from 5 %. Consumption of FFD with a content of 15 % coconut oil reduces the content of eicosapentaenoic acid to zero, ie we have an absolute deficiency of one of the most important essential PUFAs, which determined the presence of vitamin F deficiency.
- ДокументDIRECTION OF IMPROVEMENT OF THE WORKING BODIES OF HAMMER(2020) L. Soldatenko, A. Shipko, I. ShipkoAmong the many types of grinding machines used in enterprises of grain processing, food and other industries, an important place belongs to hammer crushers. This is explained by the possibility of their use for grinding materials of various origins (plant, animal, mineral, as well as various wastes of food production), various particle size distribution (lumpy, briquetted, granular, fibrous), having different strength properties (hard, medium hard, soft, brittle, viscous), capable of being crushed once or requiring double sequential crushing. In addition, hammer crushers are characterized by relative simplicity of design, and most importantly - they destroy materials in the most rational way - by impact loading as a result of two successive strokes: a hammer on a particle and particles on the surface of the deck. The execution of these attacks at right angles creates the conditions for the intensification of the destruction process. However, the wear of the hammers leads to a rounding of their impact faces, which makes the angles of attack in the active zone of the hammers significantly different from the direct one. Under the influence of shock-frictional loads, their working surfaces quickly wear out, which leads to a decrease in productivity and crushing efficiency, to an increase in energy consumption, a disturbance in the balance of hammer rotors, an increase in the vibroacoustic activity of crushers, and other negative consequences The invention of the “Hammer of the crusher” provides for the use of ring-shaped multi-toothed hammers, the durability of which, when using traditional materials and conventional heat treatment, is increased by 4...5 times, eliminates the need for periodic rearrangement of hammers, stabilizes the operation of crushers. The possibility of self-sharpening ring-shaped multi-toothed hammers after reversing the hammer rotor simplifies the maintenance of crushers, eliminates personnel errors when replacing worn hammers. If multi-toothed hammers are subjected to liquid non-electrolysis boration and heat treatment using an optical quantum generator, then their durability can increase by more than ten times.
- ДокументEFFECT OF WATER-HEAT TREATMENT ON SPELT GRAIN FLOUR QUALITY(2020) V. Liubych, V. ZhelieznaStudies have shown that the ash content of products after the first grinding was lower compared to the the second grinding. This is due to a decrease in the quality of intermediate product coming to the second grinding. The variation coefficients of analytical replicates for the results after the first grinding varied from 4,65 to 14,18, and for the results after the second grinding - from 2,44 to 13,43. This indicates little or slight variation. Therefore, the average data from the study results can be used for mathematical modeling. The theory of correct distribution of the sample data was rejected, and therefore the relationship between the parameters of water-heat treatment and ash content of flour was carried out using nonparametric statistics (determining Spearman correlation coefficient). With 95 % probability, it can be argued that there was an inverse correlation between the water-heat treatment parameters and ash content. The lowest ash content of flour after the first grinding of spelt grain can be obtained with the highest grain moisture content and the maximum duration of its softening. The correlation and influence of the factors were determined using beta and partial correlation coefficients. For the first grinding, the highest moisture content and influence on the flour ash content had the grain moisture content before grinding. The effect of moisture on milling products during the second pass resulted in a greater impact compared with softening duration. In general, flour ash content in a production using two milling systems is mostly influenced by grain moisture content. Obviously it can be explained by the fact that the formation of microcracks in a bruchid endosperm depends on the tensile forces between water and its structural parts. Moisture increase weakens the bonds between shells and endosperm of grain, which helps them to better separate during the second grinding. Therefore, the response of spelt wheat grain to water-heat treatment is similar to the known regimes for the soft type of soft wheat grain. The tendency of flour whiteness change, depending on the modes of water-heat treatment, varied similarly to the ash content.
- ДокументINVESTIGATION OF CHARACTERISTICS OF THE GRAIN RECEIVING FROM RAILWAY TO THE GRAIN TRANSSHIPMENT TERMINAL(2020) G. Stankevych, L. Dmytrenko, A. Kats, V. ShpakIn the future, in Ukraine it is planned to increase the sown area for cereals, legumes and oilseeds, to increase the gross grain harvest to 80 million tons, and its export abroad was increased twice. Intensive construction in the southern ports of Ukraine of grain transshipment terminals with large metal silos will solve the problem of increasing grain export in the future. At these powerful terminals, the bulk of the grain comes mainly by rail, and is shipped to water. The aim of the work was to study the characteristics of the grain receiving from railway transport to the grain transshipment terminal of LLC “Ukrelevatorprom” in order to improve its works efficiency. The object of the study was the development of technology of grain receiving at the grain transshipment terminal; the subject of research is cereals, legume sand oil crops, as well as data from daily volumes of receiving and dispensing operations at the grain transshipment terminal of LLC “Ukrelevatorprom” for 2015-2016. The studies were carried out on the basis of processing data from the consignment notes for 2015-2016, according to which there was a summed amount of grain (net) daily transported by the railway. Further processing of the obtained data was carried out by a combined graphoanalytical method, for which, on the basis of tabular values for each studied year, the corresponding histograms and graphs were built and the necessary indicators were determined. Analysis of the structure of grain crops supplied by railway to LLC “Ukrelevatorprom” in 2015 and 2016 and their ratio showed that the main share was occupied by cereal crops (78.0 % and 73.1 % respectively), which were mainly represented by corn, share which was significantly dominated by other crops (wheat of various classes and barley) and amounted to 45.8 % and 44.5 %, respectively, which can be explained by its high demand in the international grain market, in which Ukraine occupies a leading position. Oilseeds (rapeseed) were taken in accordance with 19.1 % and 14.9 %, and legumes (soybeans) — 2.9 % and 12.0 %. An analysis of the timing of the unloading of grain wagons (hopper cars) showed that the total duration of this process, depending on the crops, averages 37...59 minutes. The longest steps for unloading wagons are to determine the grain quality indicators, especially rapeseed, and to spill grain from the wagons, therefore, to reduce their duration, it is necessary to form feeds of wagons with grain batches of the same quality and use more modern express analyzers to determine grain quality indicators, which will increase the productivity of the grain receiving line from the railway. According to the research results, the enterprise has the potential to increase by about 30 % the volume of grain intake. It was established that the periods of the grain receipt at the enterprise in 2015-2016 amounted to 349 and 353 days, respectively, the actual coefficients of the daily irregularity Kdaily for the grain receipt from the railway in these years are equal to 1.47 and 1.52, and the monthly irregularity Kmonth, respectively 1.33 and 1.21, does not exceed the standard values Kdaily = 2.5 and Kmonth= 2.0. This made it possible to clarify the database from the actual characteristics of the process of grain receiving by railway and can be used in design and verification calculations of equipment in technological lines for receiving grain from railway transport, and will contribute to increasing the efficiency of grain transshipment terminals.
- ДокументPECULIARITIES OF NAKED OAT GRAIN AS A CEREAL CULTURE(2020) S. Sots, Y. Chumachenko, I. Kustov, Y. KuzmenkoArchaeological excavations show that oats were known as early as the Bronze Age, from about 1500-1700 BC. According to various historical data, the homeland of the oat culture forms is Southern Europe, Northeast China and Mongolia. The first archeological findings of oat grain were discovered in Germany and date back to the I-VI c. In Kievan Rus oats began to grow from about the VI. For many centuries, oats have been an important feed and foof grain,and with the beginning of the twentieth century there is an increase in its use in agriculture and processing. Widespread products of oat processing in different countries of the world are groats, cereals, flour and food bran, in addition to traditional products produce instant cereals, muesli, various intended semi-finished products. Oats are also widely used in other industries: it is additionally used in the production of beer, oat milk, ice cream, bread, cookies, baby food, etc. In Ukraine, oats are grown mainly as ancillary technical culture. The area of crops is from 5000 to 6000 km2. The main production is concentrated in Polissia and Forest-Steppe, mainly spring oats are grown, to a lesser extent semi-winter and winter forms. According to the State Statistics Service of Ukraine, the gross grain harvest in the last 5-7 years has increased and is at the level of 458 ... 616 thousand tons of grain per year. Over the past 20 years, oat production in Ukraine has been declining, due to the fact that most of it is grown for cereals, with a relatively small crop yield and high cultivation costs, even with the use of state-of-the-art agrotechnology. About 60,000 tonnes of oats are used annually to meet the needs of the domestic groats industry. Breeders have received new grains that have increased nutritional and technological value. Considering new varieties of oats, it is possible to distinguish naked forms of Avena nuda (naked oats). In the world, naked oats is a valuable crop that has a consistently high nutritional value that allows it to be used in various industries. This type of oat is derived by the method of individual selection from a cross-hybrid population. The variety of this oat is inermis, morphologically different from the hull varieties by the structure of the spikelets, which determines the peculiarities of its quantitative and qualitative indicators The peculiarity of naked oats is the absence of flower hulls firmly bound to the grain surface (20 ... 40% in oat hulled forms), which significantly improves its properties. The hulls in the naked varieties are soft, do not cover the grain very tightly and are almost completely separated in the process of grain harvesting and threshing.
- ДокументНАСІННЯ КУКУРУДЗИ КАЛІБРОВКА, НОВІ РЕШЕННЯ(2020) Л. В. ФадєєвОстанні дослідження показали значимість двох параметрів, що впливають на врожайність кукурудзи - масаи 1000 зерен насіння і глибини сівби.