Analysis of Main Process Characteristics of Infrared Drying in the Moving Layer of Grain Produce

Palamarchuk, Igor; Kiurchev, Serhii; Kiurcheva, Liudmyla; Palianychka, Nadiia

doi:10.1007/978-3-030-14918-5_33

Cited by 5 publications

(7 citation statements)

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“…The optimal drying parameters of soybean were determined based on a study of the mathematical model. To build a mathematical model, experimental studies were organized and conducted according to a specially constructed plan (Schneid, 2010;Schubert, 2005;Bulgakov et al, 2020;Palamarchuk et al, 2019;Yermakov et al, 2021a;Yermakov et al, 2021b;Tryhuba et. al., 2022;Samoichuk et al, 2020).…”

Section: Research Resultsmentioning

confidence: 99%

Optimization of Parameters of a Vibroconveyor System for Infrared Drying of Soy

Malkina

Kiurchev

Hutsol

et al. 2022

Agricultural Engineering

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This paper proposes a method to determine the optimal parameters for the drying of soybean using a kinematic vibration dryer. Among the main parameters of the investigated vibroconveyor are heat and mass transfer, physical and mechanical. The paper presents a mathematical model of the dependence of parameters of the soybean drying process of soybean built based on experimental data obtained by organizing an effective experiment plan with a sufficiently large number of factor levels. To determine the rational parameters for drying soybean, it is important to build the most accurate and adequate mathematical model, which will determine the most accurate values of the required parameters. For this purpose, it is recommended to conduct an experiment with as many levels of factors as possible. The article proposes an experiment established on a dedicated balanced orthogonal plan, which is optimal according to the D-efficiency criterion. Based on the experimental data, an adequate mathematical model of the dependence of the drying characteristics of soybean (moisture of the processed material (%), temperature inside the product layer (°С) on the parameters – vibration amplitude (mm), distance from the conveyor surface (mm), radiation power (Wt), weight (g·min−1). Following the analysis of the constructed mathematical model, optimal parameters of the developed vibroconveyor infrared dryer were substantiated. The main characteristics of the vibroconveryor mechanism of interoperational transportation of bulk products in the working area were also determined, and a technical and economic analysis of the developed oscillatory system was conducted.

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Section: Research Resultsmentioning

confidence: 99%

Optimization of Parameters of a Vibroconveyor System for Infrared Drying of Soy

Malkina

Kiurchev

Hutsol

et al. 2022

Agricultural Engineering

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“…The effective combination of proteins of animal and plant origin was proven by the works of Klymenko and Vinnikov, in particular, when replacing meat raw materials with complex additives to improve indicators of nutritional and biological value with enhanced organoleptic characteristics and a decrease in their cost [6], [7]. Pasichny et al, Riabovol and Bal-Prylypko proved that the ratio of vegetable protein, animal, and food additives in the ratio of 45 The analysis of the presented and other literary sources revealed the need for systematized data and methods of effectively modelling the quality of chopped semi-finished products with a combined composition of raw materials and insufficient justification of recommendations regarding the use of complex multi-component additives of a given composition.…”

Section: Introductionmentioning

confidence: 99%

Modelling the centrifugal mixing process of minced meat to optimise the production of chopped meat semi-finished products

Palamarchuk,

Mushtruk,

Vasyliv

et al. 2024

Potr. S. J. F. Sci.

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One of the most important problems in ensuring the quality of mincemeat preparation in the production of sausages is the effective structuring of components and mixing of their ingredients. To solve this problem, researchers added a multifunctional admixture based on whey protein in the process of centrifugal mixing of the components, which determined the composition of the factor space of the investigated process. Based on the results of the research, the effective content of whey protein, sodium alginate, and soy fiber in the developed recipe was proven, which showed high characteristics in terms of fat-retaining and moisture-retaining ability, digestibility, pH level – activity, and other parameters. The developed formulation made it possible to improve the general indicator of the balance of amino acids in the product and increase the functional-technological and quality parameters of the developed products. The physical and mechanical characteristics of the obtained meat product were evaluated based on the results of physical and mathematical modelling. Modelling was carried out using Federman-on-Buckingham's second similarity theory and the "dimension theory" method, which allows the processing of the obtained experimental data in the form of a criterion equation, which was compiled using Froude, Euler, and Sherwood criteria. The purpose of this study was to obtain dependencies between such process factors as product density, the coefficient of dynamic viscosity of the technological medium, the ultimate shear stress, the change in the concentration of the main impurities of lactic acid in the raw material, the value of the diffusion coefficient and the coefficient of mass transfer in the loading mass, the weight of one load of products, the angular frequency of rotation of the screws of the minced meat mixer, the radius of the rotating working bodies, the characteristic size of the products after grinding. Using the complex criterion equation and the developed program, we find a recommended set of operating mode parameters for preparing minced meat under the conditions of centrifugal influence on the mixing process and the action of the specified factors.

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“…If all agrotechnical requirements are met, it can form a high yield. For the cultivation of corn, especially with intensive technologies, morphological characteristics of plants, which determine suitability for mechanized cultivation and harvesting, are important [1,2].…”

Section: ■ Introductionmentioning

confidence: 99%

“…Large seeds give aligned and friendly seedlings since the primary (embryonic) roots and the first leaf are formed, practically, only due to the nutrients of the grain. The strength of the germinal roots and the area of the first leaf in a straight line depend on the size of the grain [2,5,12].…”

Section: ■ Introductionmentioning

confidence: 99%

“…А. Коваленко 1 , А. В. Дробітко 1 , В. Д. Паламарчук 2 , У. П. Баглюк 1 1 Миколаївський національний аграрний університет, вул. Георгія Гонгадзе, 9, Миколаїв, 54020, Україна 2 Вінницький національний аграрний університет, вул. Сонячна, 3, Вінниця, 21008, Україна Кукурудза: параметри сівби Анотація Мета.…”

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Corn: Sowing Parameters

Коваленко

Drobitko

Palamarchuk

et al. 2023

J. Org. Pharm. Chem.

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Aim. To highlight the results of the research conducted in 2020 – 2021 aiming at studying the ffect of multi-depth and multifraction sowing of the hybrid corn seeds of the DMS Sticker mid-early maturity group on the yield when grown in the conditions of the Northern Steppe of Ukraine and determine the economic efficiency of the approaches.Materials and methods. Winter wheat was a predecessor crop in the study. Tillage methods and related conditions are described in the article. Herbicides were used to protect against weeds. Sowing was carried out in the third decade of April at a soil temperature of +8 – 10 ºС. The experiment considered 2 factors, namely the depth of sowing seeds and the size of the seed fraction. The results obtained were processed using measurement, mathematical and statistical methods of research, as well as calculation and comparison approaches.Results and discussion. On average, depending on the factors studied, the height of the plants varied significantly, as a rule, the tallest plants were obtained from large seeds, which had the highest mass of 1000 seeds. Thus, in particular, on average over two years of research, the height of the plants was 250.4 cm when the weight of 1000 seeds was 255 g, and the seeds were wrapped by 4 – 5 cm; when the weight of 1000 seeds was 300 g, the height was 251.1 cm, while with the weight of 350 g it was 258.3 cm; with the wrapping depth of 7 – 8 cm the height was 252.1 cm, 255.8 and 268.5 cm, and with the wrapping depth of 10 – 11 cm it was 257.6 cm, 261.8 and 266.1 cm.Conclusions. The use of the large seed fraction provided an increase in the yield of the DMS Sticker corn hybrid by 1.09 – 1.79 t ha-1 compared to the use of the small seed fraction and was 8.70 t ha-1. When using the large seed fraction and the wrapping depth of 10 – 11 cm, the cost of production was 56,550 UAH ha-1. The cost price of 1 ton of production was the lowest and amounted to UAH 2,247.1, the conditional net profit was the highest – 37,000 UAH ha-1, and the level of profitability was 189.3 %.

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Analysis of Main Process Characteristics of Infrared Drying in the Moving Layer of Grain Produce

Cited by 5 publications

References 0 publications

Optimization of Parameters of a Vibroconveyor System for Infrared Drying of Soy

Optimization of Parameters of a Vibroconveyor System for Infrared Drying of Soy

Modelling the centrifugal mixing process of minced meat to optimise the production of chopped meat semi-finished products

Corn: Sowing Parameters

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