Justification of the Rheological Model of Process of Plastic Material Injection by the Rollers

Szwedziak, K.; Stadnyk, Igor; Golyachuk, Sergey; Grzywacz, Żaneta

doi:10.1515/agriceng-2019-0030

Cited by 3 publications

(1 citation statement)

References 3 publications

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“…In wheat and flour processing, quality control requires fast analytical tools to predict physical, rheological and chemical properties. Mutlu et al [41][42][43] used near infrared spectrometry (NIR) combined with an artificial neural network to predict flour quality parameters such as the protein content, moisture content, Zeleny sedimentation, water absorption, dough development time, dough stability time, dough softening degree, tenacity, extensibility, strength and baking test (loaf volume and weight) [41]. In total, 79 flour samples of different wheat cultivars grown in different regions of Turkey were subjected to chemical analysis and the results of both NIR spectrum (400-2498 nm) and chemical analysis were used for training/testing the network using different ANN architectures.…”

Section: Discussionmentioning

confidence: 99%

Neural Modeling of the Distribution of Protein, Water and Gluten in Wheat Grains during Storage

et al. 2020

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An important requirement in the grain industry is to obtain fast information on the quality of purchased and stored grain. Therefore, it is of great importance to search for innovative solutions aimed at the monitoring and fast assessment of quality parameters of stored wheat The results of the evaluation of total protein, water and gluten content by means of near infrared spectrometry are presented in the paper. Multiple linear regression analysis (MLR) and neural modeling were used to analyze the obtained results. The results obtained show no significant changes in total protein (13.13 ± 0.15), water (10.63 ± 0.16) or gluten (30.56 ± 0.54) content during storage. On the basis of the collected data, a model artificial neural network (ANN) MLP 52-6-3 was created, which, with the use of four independent features, allows us to determine changes in the content of water, protein and gluten in stored wheat. The chosen network returned good error values: learning, below 0.001; testing, 0.015; and validation, 0.008. The obtained results and their interpretation are an important element in the warehouse industry. The information obtained in this way about the state of the quality of stored grain will allow for a fast reaction in case of the threat of lowering the quality parameters of the stored grain.

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Section: Discussionmentioning

confidence: 99%

Neural Modeling of the Distribution of Protein, Water and Gluten in Wheat Grains during Storage

et al. 2020

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Methods of calculation of the power for dough kneading with the use of blade-free working part

Stadnik¹,

Pylypets²,

Pylypets³

et al. 2020

Visnyk TNTU

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Baking industry plays one of the most important roles in the production of vital food products. The quality of the bakery products can be improved through the improvement of quality in technological process of dough kneading. A technical solution for providing greater contact with the environment, reducing the duration of the process, and, accordingly, increase productivity due to the developed design of a new machine with a cylindrical working body was proposed. The ways of regulating the course of the technological process in the working chamber of a new kneading machine are considered. They are based on the change of parameters: duration of kneading, temperature, humidity, rotation frequency of the working body. A method of calculating the required power based on the process of kneading the dough is proposed. It allowed obtaining a theoretical calculation of power consumption at unknown values of the friction forces action on the kneading drum, but the known frequency of its rotation with the corresponding design parameters and factors of influence. In addition, it makes possibility to determine the effort main components that affect to the power increase of the working body drive.

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Substantiation of foamy structure formation in a gluten-free biscuit

Stadnyk

Kolomiiets

Dziana

2020

Potr. S. J. F. Sci.

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A promising way to create gluten-free foods based on purposeful use of ingredients with a wide range of technological properties is analyzed. Steps to regulate the structural and mechanical properties of gluten-free dough have been determined. These steps allow to improve the structural-mechanical and organoleptic characteristics of the biscuit semi-finished product, to adjust the nutritional value. To determine the technological effect, we considered the connection between the recipe components and the properties of the dough when forming a foamy structure of gluten-free cupcake products. The influence of the design parameters of the mixer (independent factors xi) on the foaming process (Q) has been determined, that is, determining the productivity magnitude from the changes of three main factors: from the attack angle of the frontal surface of the plate working body α, the distance between the plates (step) t and the rotation frequency of working body n. The stability of the foam formed and the rate of its settling and the role of the liquid phase of the dough during short storage before baking were investigated. The comparative characteristics of the microstructure of wheat flour (WF) and extruded corn flour (ECF) in the ratios are presented: a) WF – 100 wt.%; b) WF: ECF – 80:20 wt.%; c) ECF – 100 wt.%. In the tested mixtures, the moisture-holding capacity increases for the sample containing 20% by weight of extruded corn flour two and a half times, and three times for the sample with extruded flour to 100% by weight. With an increasing proportion of extruded corn flour in the flour mixture, the dough density increases and the optimum value is in the range of 0.444 – 0.446 kg.m-3. The comparative characteristic of the microstructure of the samples is given, which has the appearance of foam with the existing and even distribution of air bubbles which later form the porous structure of the biscuit of the semi-finished product. Thus, the size of the formed bubbles of air with the content of wheat flour and starch have a large difference in diameters, in the sample of biscuit dough using ECF 100 wt.% – almost the same size, and between the channels are formed that promote the equalization of air pressure in the middle of the foam system of biscuit dough. It was found that the use of 20 wt.% and 100 wt.% of corn extruded flour contributes to the formation of a fine porous structure of biscuit dough.

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Justification of the Rheological Model of Process of Plastic Material Injection by the Rollers

Abstract: Ag ri cu lt ura l Eng in eer i ng w w w . w i r . p t i r . o r g

Cited by 3 publications

References 3 publications

Neural Modeling of the Distribution of Protein, Water and Gluten in Wheat Grains during Storage

Neural Modeling of the Distribution of Protein, Water and Gluten in Wheat Grains during Storage

Methods of calculation of the power for dough kneading with the use of blade-free working part

Substantiation of foamy structure formation in a gluten-free biscuit

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