Moisture Loss and Ash Characterization of High-Tonnage Sorghum

Thomasson, J. Alex; Hartley, Brandon E; Gibson, J. D. M.; Searcy, Stephen W.

doi:10.13031/2013.39554

Cited by 2 publications

(1 citation statement)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…A similar process repeated many times leads to a gradual disruption of the connection between the seed and the surface contact. In the theory of destruction [11][12][13][14], the dependence of the critical conditions for the destruction of structures, which has an exponential form n -the number of periodic loaded; P-is a periodically acting load. With an increase in n or P, as well as with their joint increase, the value of the critical fracture force decreases, there comes a moment at which Pkr becomes disproportionately small compared to the actual load, and there is a destruction of the structure, and in our case -a violation of the links between pollution and the material.…”

Section: Methodsmentioning

confidence: 99%

Justification of the criterion for the washing process of fruits and vegetables

et al. 2023

View full text Add to dashboard Cite

The article describes a calculation algorithm for modeling the process of washing the fruit, which allows you to change the parameters of the device in order to assess the quantitative change in the intensity of the mechanical interaction of the working body on the fruit surface. Parameters of the fruit washing machine, determined by the criterion the intensity of the mechanical interaction of the working bodies with the fruits When designing a machine, it is desirable to provide such process conditions under which the fetus makes 5 - 7 complete revolutions around its axis. This parameter is adjusted by changing the distance between brush cylinders, as well as the selection of parameters that provide the average value of the angular velocity of rotation of the fetus around its axis in within ωpl = 0.5 - 0.7 rad/s.

show abstract

Section: Methodsmentioning

confidence: 99%