This paper has substantiated the prospect of modeling the processes of separating grain mass into fractions as one of the tasks in the production of high-quality seed material. It has been determined that this could optimize the parameters of separation processes and design new working surfaces for its implementation. It is noted that modeling should take into consideration the influence of the structural and kinematic parameters of grain cleaning machines, the physical and mechanical properties of raw materials, the intralayer processes and forces. The reported theoretical study has improved the mechanical-mathematical model of grain mass separation in a pseudo-fluidized bed according to its density. The model establishes a relationship between the effective coefficient of dynamic viscosity and the density of particles in the discrete and continuous phases and the volumetric concentration of discrete phase particles. At the same time, the porosity of a fluidized bed has been accounted for, as well as the longitudinal and transverse angles of inclination of the base surface to the horizontal plane, the amplitude and frequency of oscillations of the particles of the continuous phase; the direction angle of oscillations relative to the perpendicular to the base surface. The adequacy of the improved mechanical-mathematical model has been confirmed by comparing the experimental and theoretical results of grain mass fractionation modeling. It was found that the differences in the density values of the separated fractions of GM did not exceed 7...8 %, that is, they were within the margin of error. It has been established that the improved model of grain mass separation in a fluidized bed could be used to determine the rational values for the parameters of a pneumatic sorting table that is used for the fractionation of the corresponding seed material. The initial data, in this case, are the density of the continuous and solid phases of grain mass, the friction coefficient of the seeds, and the equivalent radius of the particle. The result of modeling is the rational values of the amplitude and oscillation frequency of the working surface of the pneumatic sorting table, and the angles of inclination of the working surface
Improving modern dairy farming is based on the industry's development, which means transforming livestock farming into a competitive industry. The development of its technical and technological support is closely related to its functional ability to realize the genetic potential of biological objects of production with high-quality products, which is the defining criterion for the competitiveness of machinery and technology at the industry’s present stage of development. The purpose of the research was to study milk production technology based on a comprehensive assessment and implementation of modern milking equipment, maximizing animals’ genetic potential and industry efficiency. We proved that applying the ‘DeLaval’ milking parlor under the same feeding and keeping animals ensured the proper completeness of milking and increased cows’ milk yield. During the first, third, and highest lactations, the milk yield was 226 kg (P=0.05), 266 kg (P=0.05), and 214 kg (P=0.05), respectively. After-milking when applying ADM-8A averaged 175 ml, and only 45 ml when applying the ‘DeLaval’ parlor. When using the ‘DeLaval’ milking equipment, the milk production intensity of cows was 1.43 kg/min, and, with ADM-8A, it was 1.24 kg/min, which is 0.19 kg/min (P=0.001), or 15.3% higher.
Recently, due to the widespread implementation of intensive milk production technologies, the requirements for the type of animal physique have increased, because the theory and practice of breeding have proved that the economic and long-term use of cows is not possible without taking into account their exterior features and type of the constitution. The influence of the traits of the animals’ physique on the duration of their economic use was studied, and the main slaughter grades and standards minimum percentage of cows determined beaf cow culling were determined. We selected the criteria mainly caused the cattle removing from the herd: growth scale of score 4, sacral inclination – score 6, limb posture from rear and side views - score 5. The percentage of cattle culling with body condition score score ranged from 7 to 9 was determined.
This paper has substantiated the mechanical-mathematical modeling of the process of fractionation of grain material into fractions. It has been established that this could optimize the process parameters and would make it possible to design new or improve existing working surfaces of centrifugal separators. A mechanical-mathematical model of the pneumatic vibratory centrifugal separation of grain material by density has been improved. This research is based on the method of hydrodynamics of multiphase media. The improved mechanical-mathematical model takes into consideration the interaction between the discrete and continuous phases of grain material by introducing conditions of interaction at the interface of these phases. In the hydrodynamic modeling of the movement of the circular layer of seeds, the coefficient of dynamic viscosity of discrete and continuous phases was taken into consideration. It was established that the pneumatic vibratory centrifugal separation process parameters are critically affected by the circular frequency of rotation of the cylindrical working surface, the frequency and amplitude of its oscillations. As well as such process characteristics as the airflow rate, dynamic viscosity coefficient, the average thickness of a grain material layer, and the mean density of its particles. Rational values for the technical parameters of the grain material pneumatic vibratory centrifugal fractionation process in terms of density have been determined by using the improved mechanical-mathematical model. The amplitude and oscillation frequency of the working surface are in the ranges A=(35…50)·10–5 m, ω=15.0...15.6 rad/s. The circular rotation frequency of the working surface, ω=24...25 rad/s. The airflow rate, V=2 m/s. It was established that using the improved mechanical-mathematical model of fractionation makes it possible to improve the performance of a pneumatic vibratory centrifugal separator by 9 %. At the same time, the effectiveness of grain material separation could reach 100 %.
Technological parameters of the process of refined deodorized sunflower oil emulsification in a protein base-fatless cottage cheese for making a snack paste are presented. The expedience of introducing a melting salt-sodium citrate as a main emulsifier and its concentration are substantiated. It has been established, that with increasing a content of sodium citrate the emulsifying capacity of a protein base grows, and at its concentration 2.0 %, reaches the maximal value-50 vol un of oil. At a further increase of the sodium citrate concentration the emulsifying capacity decreases probably as a result of an abrupt рН growth. It has been proved, that at adding dry skimmed milk in amount 4.00.5 % as an additional emulsifier in the protein base of a snack paste at 40 % of fatless cottage cheese in the recipe an increase of its emulsifying capacity by 6 vol un of oil, probably as a result of the growth of surface active substances, takes place. The temperature influence on the viscosity of the snack paste protein base has been investigated and the rational concentration of refined deodorized sunflower oil has been determined as 252 %. It has been established, that the temperature decrease from 50 to 30 °С and content increase of sunflower oil in the protein base from 252 % to 302 % result in the essential viscosity increase that may worsen emulsifying conditions. It has been proved, that emulsion stability that is an important parameter for a snack paste of the emulsion type with a long storage term depends on content of main protein-containing components, sunflower oil and active acidity of the protein base. The obtained results have a practical importance for determining the rational concentration of refined deodorized oil and sodium citrate that provides more necessary emulsifying capacity of the protein base and emulsion stability at storage in the technology of snack pastes, based on fatless cottage cheese.
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