Forecasting Quantitative Risk Indicators of Investors in Projects of Biohydrogen Production from Agricultural Raw Materials

Tryhuba, Anatoliy; Hutsol, Taras; Głowacki, Szymon; Тryhuba, Inna; Tabor, Sylwester; Kwaśniewski, D.; Sorokin, Dmytro; Yermakov, Serhii

doi:10.3390/pr9020258

Cited by 23 publications

(21 citation statements)

References 24 publications

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“…Creation of a fluidization layer of production in the course of its high-temperature processing can be carried out at use of such schemes of executive bodies of cars as: in a fluidization gutter or a tray,in the pneumomechanical system which carries out pulse supply of the refrigerant to a product surface, in a fluidizing rigid container; in the semifluidization conveyor system [4,5,13].…”

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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“…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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“…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" [23][24][25][26][27]. The main activity of the laboratory is to improve the energy performance of biomass by thermal treatment (torrefaction), which results in torrefied product.…”

Section: Methodsmentioning

confidence: 99%

Evaluation of effective parameters of biomass heat treatment in processing for solid fuel

Yermakov

Hutsol

Rozkosz³

et al. 2021

20th International Scientific Conference Engineering for Rural Development Proceedings

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The fuel and energy crisis and the increasing pollution of the environment are one of the pressing problems facing humanity today. In this regard, the question of finding new alternative energy sources is urgent. Today there is an increasing interest in solid biofuels and new methods for improving the properties of biofuels are being developed and improved, such as grinding, drying, pressing, and more recently, heat treatment. Thermal methods of impact on biomass require special attention of researchers, because while their consumption consumes some energy, it leads to an increase in the cost of production. But at the same time, they allow not only to increase the specific energy characteristics of biofuels by removing moisture and ballast components, but also to obtain fuel with new useful features (such as hydrophobicity, low greenhouse gas emissions, diminishing smoke and odours, no corrosive substances). Depending on the biomass heat treatment modes, a different end product can be obtained, and changes in it can be estimated by the weight loss. Investigations of this process were carried out in the educational scientific laboratory "DAK GPS" of the State Agrarian and Engineering University in Podilya at the plant for the torrefaction of tape-type biomass with passive interaction with the material. Control automatics allow to adjust and maintain the temperature in the thermal chamber, as well as the speed of movement of the tape, which determines the residence time of the biomass under the influence of thermal action. During each 10-minute heat treatment cycle in 20 ℃ increments, mass loss was determined, and additional factors were recorded that could indicate the beginning of internal changes in the material being studied (smoke, odour, etc.). As a result, the conducted research proved that the torrefaction process of different raw materials meets its own temperature range, in which there are active changes of material, namely converts raw biomass into torrefied product. This range for the studied samples is 40-50 ºC, in particular for barley and soybeans the process of torrefaction begins at 185-195 ºC and ends at 230-240 ºC, for poplar, willow and miscanthus these figures are respectively 235-245 ºC and 280-300 ºC. As shown by the 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 the weight loss, and accordingly, in the energy density of the samples.

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Forecasting Quantitative Risk Indicators of Investors in Projects of Biohydrogen Production from Agricultural Raw Materials

Cited by 23 publications

References 24 publications

Study of Changes in Currant During Fast Freezing

Study of Changes in Currant During Fast Freezing

Primary Assessment of the Degree of Torrefaction of Biomass Agricultural Crops

Evaluation of effective parameters of biomass heat treatment in processing for solid fuel

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