This paper presents a consecutive stage of the research aimed at developing a methodology for the application of fluorescence to evaluate the homogeneity of granular and loose mixtures. At this stage it was examined which of the selected components of feeds are suitable to be use in the proposed method. The experiments were conducted with the use of three components: wheat, kardi, barley. Each of the materials was wet dressed with a solution of a fluorescent material. In the study the substances having the characteristics of fluorescence under UV light such as: tinopal, rhodamine B, uranine, eosin, were applied. The assessment of the homogeneity of a ternary granular system was performed based on the share of a tracer, which was a component coated with a fluorescence substance. In the method a computer image analysis was used. Based on the conducted observations and statistical calculations it was demonstrated that only kardi meets the requirements necessary for the application in the tested method. The remaining components: wheat and barley were excluded. Moreover, types and concentration of fluorescent substances were determined and the methodology was clarified. , 2017, 18(4), p.851-863 DOI: 10.5513/JCEA01/18.4.1966 851 Journal of Central European Agriculture, 2017, 18(4), p.851-863 DOI: 10.5513/JCEA01/18.4.1966 851 Journal of Central European Agriculture, 2017, 18(4), p.851-863 DOI: 10.5513/JCEA01/18.4.1966 851 Journal of Central European Agriculture, 2017, 18(4), p.851-863 DOI: 10.5513/JCEA01/18.4.1966 danego składnika pokrytego substancją fluorescencyjną. W metodzie wykorzystano komputerową analizę obrazu. Na podstawie dokonanych obserwacji oraz obliczeń statystycznych, wykazano, iż tylko kardi spełnia wymagania niezbędne do zastosowania w testowanej metodzie. Pozostałe składniki: pszenica i jęczmień zostały odrzucone. Dodatkowo określono rodzaje i stężenie substancji fluorescencyjnych oraz doprecyzowano metodykę.of Central European Agriculture, 2017, 18(4), p.851-863 DOI: 10.5513/JCEA01/18.4.1966 851 Journal of Central European Agriculture, 2017, 18(4), p.851-863 DOI: 10.5513/JCEA01/18.4.1966 851 Journal of Central European Agriculture

A b s t r a c t. This paper presents the effects of mixing non-homogeneous bicomponent granular structures by the flow method with the use of an inverted cone insert as a supporting element. The analysis of homogeneity of mixtures after 10 consecutive flows was carried out based on computer image analysis. Based on these tests, the use of a nonlinear regression for the modelling of two selected parameters of the process was proposed. Spatial dependence was described by the relation between the variance of the tracer distribution (dependent variable) and density ratio of the mixed components, and the diameter of the cone insert used (independent variables). The mathematical description was made with the use of a 'nonlinear regression' module. The results obtained in these tests proved that the use of supporting insert improves the degree of mixability of granular materials. The twodimensional model in the form of a quadratic function may be a formula for describing the influence of selected parameters on the homogeneity of a granulate mixture before the beginning of the mixing process.

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The article presents the results of homogeneity assessments for selected food mixes based on computer image analysis. The study was conducted on müsli and condiment mixes standardly available on the consumer market. A total of 40 different ready-for-use products were analysed. Collected samples from three package of each product were placed in a special chamber and then photographed. Photographs were then subjected to computer image analysis to acquire information on the percentage content of individual components. Homogeneity assessment was based on the contents of a selected component called tracer and the coefficient of variation (CV). Lower CV values (3.02–27.31%) and thus better homogeneity was observed for condiment mixes as compared to müsli mixes (3.57–59.15%). Fourteen of twenty condiment mixes had adequate (acceptable at CV ≤ 10%) mixing degree. For the müsli, only six of the tested mixes had appropriate homogeneity. The presented results are a preliminary to developing an image-based methodology for determining the uniformity of granular dry food mixes.

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