Mathematic simulation of cutting unloading from the bunker

Yermakov, Serhii; Hutsol, Taras; Ovcharuk, Oleh; Kolosiuk, Iryna

doi:10.14807/ijmp.v10i7.909

Cited by 10 publications

(7 citation statements)

References 3 publications

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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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“…At the higher educational institution "Podillia State University" in the joint educational and scientific laboratory "DAK GPS" work continues within the scientific topic "Agrobiomass of Ukraine as an energy potential of Central and Eastern Europe" (registration number 0119U103056) [16][17][18]. The activity of the laboratory is to assess the bioenergy potential of agricultural and energy crops.…”

Section: Methodsmentioning

confidence: 99%

“…4. The yield of solid biofuel and energy from the obtained solid biofuel was calculated by the formulas: [18].…”

Section: Fig 1 Execution Of Accounting and Observationmentioning

confidence: 99%

Bioenergetic evaluation of miscanthus giant productivity in conditions of western forest-steppe of Ukraine for use as solid fuel

Недільська

Yermakov

Rud

et al. 2023

22nd International Scientific Conference Engineering for Rural Development Proceedings

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The regularities of dependence of conditions of growth, development and formation of productivity of a miscanthus giant and increase of productivity at the expense of influence of agrotechnical factors are established in the work: terms of planting and depth of wrapping in the conditions of the western forest-steppe in Podillya. The results of the research are obtained on the peculiarities of the formation of biometric indicators of giant miscanthus depending on the application of a set of technology elements - planting dates, depth of rhizome wrapping. It was found that the increase in land mass of plants in the formation of yield 55.7 t·ha-1 was obtained by planting in the first period (I-II decade of April) to a depth of rhizome wrapping 9 cm. Intensity of land mass increase affected the yield of solid biofuels. During the first planting period with a rhizome wrapping depth of 9 cm, the maximum calculated energy yield of 206.09 GJ·ha-1 was obtained. It is established that the highest yield of bioenergy productivity of perennial miscanthus of the giant variety Autumn Starflower was obtained taking into account soil and climatic factors in the first planting period at rhizome depths of 9 cm, which allows efficient use of soil moisture and temperature during planting.

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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

ETR

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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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Mathematic simulation of cutting unloading from the bunker

Cited by 10 publications

References 3 publications

Study of Changes in Currant During Fast Freezing

Study of Changes in Currant During Fast Freezing

Bioenergetic evaluation of miscanthus giant productivity in conditions of western forest-steppe of Ukraine for use as solid fuel

Primary Assessment of the Degree of Torrefaction of Biomass Agricultural Crops

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