Budowa modelu obliczeniowego i analizy wytrzymałościowe przy użyciu metody elementów skończonych na przykładzie formy do spieniania mebli chłodniczych

The article presents the way of creating calculation model of mold to foaming of cooling furniture for needs of conducting strength analysis by using Finite Element Method. The method of creating model is described in detail taking into account of modeling techniques available in NX system, the division of model into finite elements (discretization) by using threedimensional, two-dimensional, one-dimensional elements was visualized. Finally, the results of numerical simulations in the form of stresses distribution in areas of considerable straining of structure was presented.W artykule przedstawiono sposób tworzenia modelu obliczeniowego formy do spieniania mebli chłodniczych dla potrzeb przeprowadzenia analiz wytrzymałościowych przy wykorzystaniu Metody Elementów Skończonych. Szczegółowo opisano metodę kreowania modelu z uwzględnieniem technik modelowania dostępnych w systemie NX, zobrazowano podział modelu na elementy skończone (dyskretyzację) przy wykorzystaniu elementów trójwymiarowych, dwuwymiarowych oraz jednowymiarowych. Przedstawiono wyniki z przeprowadzonych symulacji numerycznych w postaci rozkładu naprężeń w obszarach o znacznym wytężeniu

Finite Element Simulation Tests of the Structural Strength of the Molding Module for Burger Production from Vegetable Outgrades

The aim of the study was to assess the stresses of the structural materials of the forming module in the process of burger production from vegetable outgrades. The simulation research object was a virtual CAD 3D model of a device used for forming multi-vegetable products. Strength tests were performed on the computational model by applying the finite element method. The following were analyzed in the model: the forces exerted by the mixture of vegetables on the side walls of the tank and the dosing unit; the force from the servomotor resulting from the horizontal thickening of the vegetable mixture; the force from the servomotor resulting from the vertical mixing of the vegetable mixture; the force from the die assembly actuator; the force caused by punching the actuator from the die assembly. For evaluating the structure in the scope of the study, it was assumed that safely reduced stresses should be taken into account, with a safety factor equal to 1.1 of the yield strength of the parent material from which the structure was made (steel 1.4301 (304) with a yield stress Re0.2 of 230 MPa). For welds, safely reduced stresses should be taken into account, with a safety factor equal to 1.4 of the yield strength (Re0.2 of 230 MPa). Strength analyses confirmed that the permissible stress levels were not exceeded in the molding module

Carbon Footprint in Vegeburger Production Technology Using a Prototype Forming and Breading Device

The aim of the research was to develop a laboratory test stand for forming vegeburgers and to determine the carbon footprint of vegeburger production technology with the addition of frozen vegetable outgrades. This vegetable material is waste from frozen food production. During the research, unique recipes for vegeburgers fabricated of vegetable outgrades, potatoes, fiber, potato flour, salt and spices were also developed. The physicochemical properties, texture and color of vegeburgers were determined. The CO2 to kWh conversion factor, with a value of 0.765 kg CO2∙kWh−1 was used to calculate the carbon footprint. Vegeburgers obtained during the study were characterized by protein content ranging from 2.05 to 2.29 g 100 g−1, carbohydrate content from 7.27 to 10.36 g 100 g−1, fiber content ranging from 3.97 to 4.92 g 100 g−1 and fat content was at the level of 0.20–0.24 g 100 g−1. The amount of sodium did not exceed 1 g 100 g−1. The amount of disqualifying nutrients (fat, trans fat, saturated fat and cholesterol) was significantly lower compared to similar products on the market. The conducted analyses showed that the highest CO2 emission occurred during the blanching process. The proportion of this process for small productions (2.0 kg) ranged from 62% to 68%. The process of vegeburger formation had the second largest percentage in emissions and accounts for 22% to 24% for small productions (2.0 kg). The total carbon footprint was 1.09–1.13 kg CO2/kg of product, respectively, i.e., about 0.10–0.12 kg CO2 per one vegeburger. The research demonstrated that the process of producing vegeburgers from vegetable outgrades is a low-emission process compared with other agri-food technologies. Considering the above, this study allows for improvement of the management of waste from frozen food production, and is also the basis for the development of low-emission agri-food technologies