Calculation algorithm for the dynamic coefficient of vibro-viscosity and other properties of energy willow cuttings movement in terms of their unloading from the tanker

Ivanyshyn, Volodymyr; Yermakov, Serhii; Ishchenko, Tatyana; Mudryk, Krzysztof; Hutsol, Taras

doi:10.1051/e3sconf/202015404005

Cited by 13 publications

(15 citation statements)

References 5 publications

(3 reference statements)

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“…The use of a fluidizing device freezes in the range from 10 ... 25°C by installing an additional fan with a guide nozzle can improve the movement of the product to be frozen, namely the horizontal movement of the upper layers of the product that do not touch the mesh vehicle, which in turn increases the intensity of heat transfer in the upper layers of the pseudo-liquefied stream and the productivity of the freezing process as a whole [8][9][10][11].…”

Section: Resultsmentioning

confidence: 99%

Study of Changes in Currant During Fast Freezing

Kiurchev

Verkholantseva

Kiurcheva

et al. 2021

ETR

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Frozen berries have a number of undeniable advantages: they do not require additional preparation costs, are almost ready to eat, and most importantly, thanks to modern technologies, they retain almost twice as much nutrients as with other canning methods. Increasingly, there are risks associated with internal and external factors, as well as problems with excess yields that threaten not to sell the product fresh. short shelf life immediately after harvest, which increases the critical dependence on market prices. One of the progressive technological methods of processing fruit and berry products is quick freezing. The use of such freezing gives, first of all, a low degree of product damage, minimally reduces the biological value and taste characteristics, and the use of freezing does not significantly affect the quality of the thawed product.The main task of an industrial or commercial line for shock freezing of berries is to ensure almost instantaneous preservation of the product, which will retain all its nutritional value and taste. This is usually achieved by rapidly chilling the berries to -18 °C. By far the best option for extending the shelf life of freshly cooked food is to freeze it quickly. There are various options, but the best known is the freezing technology. For instant freezing without crystallization, it is necessary to provide a temperature of -5 ...- 18 °C. Experimental data were obtained during research. The temperature regime of storage of currants with the preservation of quality indicators using a freezing device is also considered. When frozen quickly, the berries should be blown from all sides or literally float in a stream of frosty air of the appropriate temperature. The duration of this process depends on the type and size of the berries, as well as on the intensity of the cooling air flow. The current direction in the field of research of frozen berries is the preservation of consumer properties of berries after freezing

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Section: Resultsmentioning

confidence: 99%

Study of Changes in Currant During Fast Freezing

Kiurchev

Verkholantseva

Kiurcheva

et al. 2021

ETR

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“…Thus, the presented installation allows, first of all, due to the vibromechanical drive to provide the processing facility with the required level of substances and humidity activity; secondly, with the irradiators 5 help realize the necessary energy and technological efficiency of the process; thirdly, from the vibrators mounted inside the working rollers, due to mechanical vibration action, 3 waves can be formed on the surface of the tape, which makes it possible simultaneous material transporting and mixing 13. On the basis of the developed dryer scheme an experimental industrial model has been constructed, with the help of which numerical values of the heat-mass transfer parameters of infrared drying in the vibrated soybean bed (Table 1) have been obtained in the course of experimental studies, which allowed to calculate the following basic parameters of the process [7][8][9][10].…”

Section: Research and Discussionmentioning

confidence: 99%

Physical-mathematical modeling of vibrating conveyor drying process of soybeans

Kiurchev

Кюрчев

Palianychka

et al. 2020

19th International Scientific Conference Engineering for Rural Development Proceedings

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The parameters of the operating modes of vibration wave transportation of products for infrared drying were determined under the conditions that allow with the minimum energy consumption to provide the maximum productivity of the apparatus, which takes place in the case of providing the desired reduction of the moisture of the bulk mass for one pass of the product flow with a satisfactory uniformity of production. The implementation of these conditions requires synchronization of the operating parameters of the two vibrators of the vibrating conveyor infrared dryer, which are aggregated in the supporting rolls of the deformed transport element. The article deals with determination of regularities of basic parameter change of the infrared drying process, which allows to determine development tendencies of technical and technological efficiency of mechanization means of the high-temperature storage system of seed material of oil-bearing products, which is solved due to use of innovative vibrating conveyor technologies and equipment in the process of vibration, wave, impulse, and combined physical and mechanical factors that make available minimizing energy and material consumption at maximum output maintaining the properties of agricultural raw materials. These measures are implemented through the development of vibration wave inter-operative transportation under the conditions of soybean infrared drying. According to experimental studies, using the "dimension analysis" method and the Federman-Buckingham theorem the criterion equation of the process of mass transfer during drying in the fluidized bed of products has been obtained, which is determined by the criteria of Péclet, Stanton, Bourdieu, a function that characterizes the energy, heat and mass transfer parameters, the performance of the studied process, which allows to form the recommended series when designing conveyor infrared dryers for storage systems of bulk agricultural products.

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“…It continues the work on the scientific topic "Agrobiomass of Ukraine as an energy potential of Central and Eastern Europe" (registration number 0119U103056) at the State Agrarian and Engineering University in Podilia, the joint Ukrainian-Polish educational and scientific laboratory "DAK GPS" [10][11][12][13][14][15][16][17]. The main activity of the laboratory is to improve the energy performance of biomass by thermal treatment (torrefaction), which results in torrefied products.…”

Section: Methodsmentioning

confidence: 99%

Primary Assessment of the Degree of Torrefaction of Biomass Agricultural Crops

Yermakov

Hutsol

Głowacki

et al. 2021

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Biomass energy is an important component in the overall structure of renewable energy and has the greatest potential for increasing volumes. However, the peculiarities of the properties of agro-industrial residues are a significant disadvantage of their widespread use. The process of torrefaction allows to bring the characteristics of biofuel as close as possible to thermal coal. Different degree of heat treatment of biomass leads to a product with different heating value. Therefore, it is important to know the optimal mode of torrefaction, which will provide the best energy parameters of biofuels.Researches of torrefaction were carried out on the basis of educational and scientific laboratory "DAK GPS" of the State Agrarian and Engineering University in Podilia. The kinetics of the relative mass of different types of biomass at different processing temperatures was considered. The dependence of the degree of torrefaction on the heat treatment temperature is revealed. As shown by studies for most biomaterials of plant origin, we can distinguish the beginning of intensive transformation and its end, after which there is a sharp slowdown in weight loss, and, accordingly, and the energy density of the samples.

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Calculation algorithm for the dynamic coefficient of vibro-viscosity and other properties of energy willow cuttings movement in terms of their unloading from the tanker

Cited by 13 publications

References 5 publications

Study of Changes in Currant During Fast Freezing

Study of Changes in Currant During Fast Freezing

Physical-mathematical modeling of vibrating conveyor drying process of soybeans

Primary Assessment of the Degree of Torrefaction of Biomass Agricultural Crops

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