The Study of Influence of the Process of Mechanical Additional Cleaning on the Surface Onion Layer at Combined Process of Cleaning

The one of the ways of solving question of high-quality cleaning of vegetables is the use of combined methods of cleaning, their study and creation of equipment. The improvement of process for its realization and equipment support at trade enterprises, restaurant economy and mini-factories is a topical task. The expedience of elaboration and introduction of combined processes and equipment for their realization at institutions of the restaurant economy and vegetable-processing enterprises give a possibility to exclude the additional equipment for calibration, sorting, washing, additional cleaning. It, in its turn, will provide the safety at production, favoring the more rational use of resources.The one of most prospective directions of intensification of process of cleaning of the vegetable raw material is an elaboration of combined methods and new specialized apparatuses, which work principle is based on combination of the processes of cleaning of product.The experimental setting was elaborated with correspondent methodology that allows carry out the study of process of cleaning of onion with possible determination of influence of all its parameters on the percent of the raw material losses and effectiveness of product cleaning. It is provided due to the presence of work drum in experimental setting that rotates around its axis. The rotation frequency can be changed within the necessary diapason. The work drum has on its surface the special orifices for cutting off the inedible part of onion. The experimental setting also includes tensometric module that allows determine the effort of separation of peel from onion.The use of apparatus for cleaning of onion will give a possibility to intensify process, to improve the quality of cleaning, to decrease the percent of raw material losses

THE STUDY OF INFLUENCE OF THE PROCESS OF MECHANICAL ADDITIONAL CLEANING ON THE SURFACE ONION LAYER AT COMBINED PROCESS OF CLEANING

The one of the ways of solving question of high-quality cleaning of vegetables is the use of combined methods of cleaning, their study and creation of equipment. The improvement of process for its realization and equipment support at trade enterprises, restaurant economy and mini-factories is a topical task. The expedience of elaboration and introduction of combined processes and equipment for their realization at institutions of the restaurant economy and vegetable-processing enterprises give a possibility to exclude the additional equipment for calibration, sorting, washing, additional cleaning. It, in its turn, will provide the safety at production, favoring the more rational use of resources. The one of most prospective directions of intensification of process of cleaning of the vegetable raw material is an elaboration of combined methods and new specialized apparatuses, which work principle is based on combination of the processes of cleaning of product. The experimental setting was elaborated with correspondent methodology that allows carry out the study of process of cleaning of onion with possible determination of influence of all its parameters on the percent of the raw material losses and effectiveness of product cleaning. It is provided due to the presence of work drum in experimental setting that rotates around its axis. The rotation frequency can be changed within the necessary diapason. The work drum has on its surface the special orifices for cutting off the inedible part of onion. The experimental setting also includes tensometric module that allows determine the effort of separation of peel from onion. The use of apparatus for cleaning of onion will give a possibility to intensify process, to improve the quality of cleaning, to decrease the percent of raw material losses.&nbsp

Моделювання механічної обробки цибулі ріпчастої з метою визначення раціональних параметрів її очищення

In order to improve quality of the process of cleaning vegetable raw materials, development of new equipment is necessary, which will allow processing different kinds of raw materials and manufacturing products with stable quality indicators. When designing new equipment, it is necessary to take into account that the new machinery should have compact dimensions, be versatile and multioperational. This will make it possible to successfully compete in the domestic and international markets.We designed an experimental installation with appropriate methodology that allows studying the process of cleaning napiform onion with the capacity to determine the impact of all its parameters on the percentage of loss of raw materials and efficiency of cleaning the product. This is provided for by the presence of a working drum that rotates around its axis in an experimental set-up. The rotation frequency may be changed in the required range. The working drum has at its surface special openings for cutting inedible part of the bulbs.A mathematical model of treating napiform onion during cleaning was obtained. Mathematical model takes the form of a system of inequalities, which links the coefficient of filling the drum and central angle of the segment with product. The model proves that the optimal mode of motion of the product in the drum device for cleaning is the mode under which a layer of bulbs lose equilibrium state and there occur sliding forces relative to the inner surface of the drum, which, together with the force of friction, determine the effort for cutting the neck and stem of a bulb.We received equations to calculate the limiting modes of motion when moving in the drum, which explicitly take into account the friction coefficient, angle of natural bevel of the layer of product and the magnitude of drum load. It was established that the maximum value of degree of cleaning the bulbs is 88…98 %.Mathematical modeling of the process of mechanical treatment of napiform onion allows us to determine rational parameters of the combined process of its cleaning. These parameters include rotation frequency of the working drum, load factor of the working chamber and the shape of openings in the working drum. On the basis of the conducted theoretical and experimental research, we designed a device for the combined cleaning of napiform onion. The device allows thermal pre-treatment of raw materials with the aim of weakening the bond between husk and a bulb. Subsequent mechanical treatment, which is also implemented in the device, provides complete cleaning of the product from husk.Исследован процесс механической обработки лука репчатого во время его очистки комбинированным способом. Определены рациональные параметры проведения комбинированного процесса очистки лука репчатого. Получена величина необходимого коэффициента заполнения рабочей камеры аппарата для очистки лука репчатого. Предложена математическая модель процесса механической обработки лука репчатого во время его очистки. Рассчитана минимальная частота вращения рабочей камеры аппаратаДосліджено процес механічної обробки цибулі ріпчастої під час її очищення комбінованим способом. Визначено раціональні параметри проведення комбінованого процесу очищення цибулі ріпчастої. Отримано величину необхідного коефіцієнта заповнення робочої камери апарата для очищення цибулі ріпчастої. Запропоновано математичну модель процесу механічної обробки цибулі ріпчастої під час її очищення. Розраховано мінімальну частоту обертання робочої камери апарат

Розробка теоретичної моделі одержання піноемульсій з суміші сухої жировмісної та її експериментальне підтвердження

We developed a theoretical model of the Pickering-steric stabilization of whipped emulsions structure with a low fat content, obtained from a dry fat-containing mixture. It was experimentally proven that the yield shear stress of a whipped emulsion is determined by the degree of destabilization of fatty particles. It is shown that in order to ensure the full degree of destabilization of fatty particles, it is necessary that 5.0...7.0 g of oil is introduced with 3.0 g of distilled monoglycerides and 0.08…0.1 g of soy lecithin. The destabilized fatty particles are capable of adhesion to air bubbles thus providing for the Pickering-stabilization of a whipped emulsion. It was established that at low content of oil in the system (5.0...7.0 %), it is necessary to combine the Pickering stabilization with the steric stabilization. Steric stabilization in a whipped emulsion is implemented the complex formation of sodium caseinate and kappa-carrageenan, increasing the yield shear stress of the interface adsorption layers.Whipped emulsions with a large foaming capacity and yield shear stress are obtained from a dry fat-containing mixture. For this purpose, it is necessary to provide, during crystallization of the fatty phase, a contact with white sugar. This approach ensures formation of the interface adsorption layers and partial wetting the fatty particles (an edge angle of wetting is 25.0±2.0°). The proposed approach is named the quasi-emulsification. Introduction to sunflower oil of 30…37.5 % of distilled monoglycerides of fatty acids provides the obtaining of dry loose fat mixtures. New technology that we propose for obtaining the dry mixtures is characterized by energy efficiency because of the absence of operation of drying the emulsion. Using the developed technology makes it possible to receive whipped emulsions with the foaming capacity that is 1.7…2.0 times higher than that of the products-analogues available in the Ukrainian market.Разработана теоретическая модель Пикеринг-стерической стабилизации структуры пеноэмульсии с низким содержанием жира, полученной из сухой смеси. Экспериментально доказано, что предельное напряжение сдвига пеноэмульсии определяется степенью дестабилизации жировых частиц, которые обеспечивают Пикеринг стабилизацию пеноэмульсии. Реализация комплексообразования казеината натрия и каппа-карагинана обеспечивает стерическую стабилизацию пеноэмульсии за счет увеличения предельного напряжения сдвига межфазных адсорбционных слоевРозроблено теоретичну модель Пікерінг-стеричної стабілізації структури піноемульсій з низьким вмістом жиру, одержаної із сухої суміші. Експериментально доведено, що граничне напруження зсуву піноемульсії визначається ступенем дестабілізації жирових частинок, які забезпечують Пікерінг стабілізацію піноемульсії. Реалізація комплексоутворення казеїнату натрію та капа-карагінану забезпечує стеричну стабілізацію піноемульсії за рахунок збільшення граничного напруження зсуву міжфазних адсорбційних шарі

THE STUDY OF INFLUENCE OF THE PROCESS OF MECHANICAL ADDITIONAL CLEANING ON THE SURFACE ONION LAYER AT COMBINED PROCESS OF CLEANING

The one of the ways of solving question of high-quality cleaning of vegetables is the use of combined methods of cleaning, their study and creation of equipment. The improvement of process for its realization and equipment support at trade enterprises, restaurant economy and mini-factories is a topical task. The expedience of elaboration and introduction of combined processes and equipment for their realization at institutions of the restaurant economy and vegetable-processing enterprises give a possibility to exclude the additional equipment for calibration, sorting, washing, additional cleaning. It, in its turn, will provide the safety at production, favoring the more rational use of resources.The one of most prospective directions of intensification of process of cleaning of the vegetable raw material is an elaboration of combined methods and new specialized apparatuses, which work principle is based on combination of the processes of cleaning of product.The experimental setting was elaborated with correspondent methodology that allows carry out the study of process of cleaning of onion with possible determination of influence of all its parameters on the percent of the raw material losses and effectiveness of product cleaning. It is provided due to the presence of work drum in experimental setting that rotates around its axis. The rotation frequency can be changed within the necessary diapason. The work drum has on its surface the special orifices for cutting off the inedible part of onion. The experimental setting also includes tensometric module that allows determine the effort of separation of peel from onion.The use of apparatus for cleaning of onion will give a possibility to intensify process, to improve the quality of cleaning, to decrease the percent of raw material losses.

THE STUDY OF INFLUENCE OF THE PROCESS OF MECHANICAL ADDITIONAL CLEANING ON THE SURFACE ONION LAYER AT COMBINED PROCESS OF CLEANING

The one of the ways of solving question of high-quality cleaning of vegetables is the use of combined methods of cleaning, their study and creation of equipment. The improvement of process for its realization and equipment support at trade enterprises, restaurant economy and mini-factories is a topical task. The expedience of elaboration and introduction of combined processes and equipment for their realization at institutions of the restaurant economy and vegetable-processing enterprises give a possibility to exclude the additional equipment for calibration, sorting, washing, additional cleaning. It, in its turn, will provide the safety at production, favoring the more rational use of resources.The one of most prospective directions of intensification of process of cleaning of the vegetable raw material is an elaboration of combined methods and new specialized apparatuses, which work principle is based on combination of the processes of cleaning of product.The experimental setting was elaborated with correspondent methodology that allows carry out the study of process of cleaning of onion with possible determination of influence of all its parameters on the percent of the raw material losses and effectiveness of product cleaning. It is provided due to the presence of work drum in experimental setting that rotates around its axis. The rotation frequency can be changed within the necessary diapason. The work drum has on its surface the special orifices for cutting off the inedible part of onion. The experimental setting also includes tensometric module that allows determine the effort of separation of peel from onion.The use of apparatus for cleaning of onion will give a possibility to intensify process, to improve the quality of cleaning, to decrease the percent of raw material losses

Development of a Theoretical Model for Obtaining the Whipped Emulsions From a Dry Fat-containing Mixture and Its Experimental Verification

We developed a theoretical model of the Pickering-steric stabilization of whipped emulsions structure with a low fat content, obtained from a dry fat-containing mixture. It was experimentally proven that the yield shear stress of a whipped emulsion is determined by the degree of destabilization of fatty particles. It is shown that in order to ensure the full degree of destabilization of fatty particles, it is necessary that 5.0...7.0 g of oil is introduced with 3.0 g of distilled monoglycerides and 0.08…0.1 g of soy lecithin. The destabilized fatty particles are capable of adhesion to air bubbles thus providing for the Pickering-stabilization of a whipped emulsion. It was established that at low content of oil in the system (5.0...7.0 %), it is necessary to combine the Pickering stabilization with the steric stabilization. Steric stabilization in a whipped emulsion is implemented the complex formation of sodium caseinate and kappa-carrageenan, increasing the yield shear stress of the interface adsorption layers.Whipped emulsions with a large foaming capacity and yield shear stress are obtained from a dry fat-containing mixture. For this purpose, it is necessary to provide, during crystallization of the fatty phase, a contact with white sugar. This approach ensures formation of the interface adsorption layers and partial wetting the fatty particles (an edge angle of wetting is 25.0±2.0°). The proposed approach is named the quasi-emulsification. Introduction to sunflower oil of 30…37.5 % of distilled monoglycerides of fatty acids provides the obtaining of dry loose fat mixtures. New technology that we propose for obtaining the dry mixtures is characterized by energy efficiency because of the absence of operation of drying the emulsion. Using the developed technology makes it possible to receive whipped emulsions with the foaming capacity that is 1.7…2.0 times higher than that of the products-analogues available in the Ukrainian market

Didecyldimethylammonium Chloride- and Polyhexamethylene Guanidine-Resistant Bacteria Isolated from Fecal Sludge and Their Potential Use in Biological Products for the Detoxification of Biocide-Contaminated Wastewater Prior to Conventional Biological Treatment

Toxic shock caused by the discharge of biocide-contaminated fecal sludge (FS) from chemical toilets to conventional wastewater treatment plants (WWTP) can be a major problem in activated sludge operation. It is necessary to develop new environmental approaches to mitigate the toxicity of biocides in order to avoid degrading the performance of WWTP. “Latrina”, a chemical toilet additive containing didecyldimethylammonium chloride and polyhexamethylene guanidine, is widely used in environmentally safe toilet complexes (ESTC) on Russian railway trains to deodorize FS and control microbial activity. In this work, seven biocide-resistant bacterial strains were isolated and identified from the FS of ESTC. The values of the minimum inhibitory and bactericidal concentrations of biocides for the isolated strains were 4.5–10 times higher than for the collection microorganisms. The bacterium Alcaligenes faecalis DOS7 was found to be particularly resistant to “Latrina”, the minimum inhibitory concentration of which was almost 30 times higher than recommended for ESTC. Biological products based on isolated bacterial strains proved to be effective for FS biodegradation under both aerobic and anaerobic conditions. The results of the biochemical oxygen demand test and the newly developed disk-diffusion bioassay confirmed that isolated strains contribute to reducing toxicity of biocidal agents in FS. Hyper-resistance, non-pathogenicity, and potential plant growth-promoting ability make A. faecalis DOS7 promising for use in various biological products for wastewater treatment and bioremediation of soils contaminated with biocides, as well as in agriculture to increase plant productivity

Вдосконалення роботи барабанної зерносушарки з обгрунтуванням низькотемпературних режимних параметрів

The proposed engineering and technological solutions are aimed at improving the operation of a low-temperature drum grain dryer by using a combined mechanical vibration exciter, with the further justification of low-temperature regime parameters. Existing vibration technologies imply the high-temperature drying of food grains with further utilization of spent heat carrier for reheating it. In this case, the high-temperature drying of cereals and seed crops (grains, onions, etc.) does not make it possible to maintain high germination, emphasizing the need for low-temperature treatment, which, in this case, reduces the efficiency of spent heat carrier. Therefore, to improve the efficiency of the drying process and technology, it has been proposed to employ vibration low-frequency technologies that ensure seed quality.The trajectory and the kinetic energy of the drum container with a combined mechanical vibration exciter have been calculated for the improved vibratory drum grain dryer. The rational vibration intensity for seed drying providing the following kinetic characteristics has been established: vibration speed, to 0.03 m/s; vibration acceleration, 30 m/s2; vibration intensity, 2.6 m2/s2; at amplitude vibration not exceeding 2 mm. It has been also established that the intense warming of a barley layer occurs at a temperature of 50 °C and a humidity of 13.5 %, the final temperature is 42.4 °C, and, at 40 °C, is, accordingly, 35.4 °C. This has confirmed that the low-temperature drying of barley seeds of the variety "Stalker" (Ukraine) takes place during the periods of constant and falling drying speed characterized by a high level of germination (95...93 %)Предложенные инженерно-технологические решения направлены на усовершенствование роботы низкотемпературной барабанной зерносушилки за счет использования комбинированного механического вибровозбудителя, с дальнейшим обоснованием низкотемпературных режимных параметров. Существующие вибрационные технологии направлены на высокотемпературную сушку продовольственного зерна с дальнейшим использованием отработанного теплоносителя для повторного его нагрева. При этом высокотемпературная сушка злаковых и семенных культур (зерна, репчатого лука и т. д.) не позволяет сохранить высокую всхожесть, акцентируя на необходимости низкотемпературной обработки, но при этом снижается эффективность отработанного теплоносителя. Поэтому для повышения эффективности процесса сушки и технологии предложено использовать вибрационные низкочастотные технологии, которые обеспечивают качество семенного материала.В усовершенствованной вибрационной барабанной зерносушилке проведён расчёт траектории и кинетической энергии барабанного контейнера с комбинированным механическим вибровозбудителем. Установлена рациональная виброинтенсивность для сушки семенного зерна со следующими кинетическими характеристиками: виброскорость до 0,03 м/с, виброускорение – 30 м/с2, виброинтенсивность – 2,6 м2/с2, при амплитуда вибрации не больше 2 мм. Так же определено, что интенсивное прогревание слоя ячменя происходит при температуре теплоносителя 50 ºС и при влажности 13,5 % конечная температура составляет 42,4 °С, а при температуре 40 ºС, соответственно – 35,4 ºС. Тем самим подтверждается, что низкотемпературная сушка семян ячменя сорта «Сталкер» (Украина) проходит в периодах постоянной и падающей скорости сушки характеризуется высоким уровнем всхожести (95…93 %)Запропоновані інженерно-технологічні рішення спрямовані на удосконалення роботи низькотемпературної барабанної зерносушарки за рахунок використання комбінованого механічного віброзбудника, з подальшим обґрунтуванням низькотемпературних режимних параметрів. Існуючі вібраційні технології спрямовані на високотемпературну сушку продовольчого зерна з подальшим використанням відпрацьованого теплоносія для повторного його нагрівання. При цьому високотемпературна сушка злакових і насіннєвих культур (зерна, ріпчастої цибулі тощо) не дозволяє зберегти високу схожість, акцентуючи на необхідності низькотемпературної обробки, але при цьому знижується ефективність відпрацьованого теплоносія. Для підвищення ефективності процесу сушіння і технології запропоновано використовувати вібраційні низькочастотні технології для забезпечення якості насіннєвого матеріалу.У вдосконаленій вібраційної барабанної зерносушарці проведено розрахунок траєкторії і кінетичної енергії барабанного контейнера з комбінованим механічним віброзбуджувачем. Встановлена раціональна віброінтенсівність для сушіння насіннєвого зерна з наступними кінетичними характеристиками: віброшвидкість до 0,03 м/с, віброприскорення – 30 м/с2, віброінтенсівність – 2,6 м2/с2, при амплітуда вібрації не більше 2 мм. Визначено, що інтенсивне прогрівання шару ячменю відбувається при температурі теплоносія 50 °С, вологості 13,5 % та кінцевій температурі 42,4 °С, а при температурі 40 °С, відповідно – 35,4 °С. Тим самим підтверджуючи, що низькотемпературне сушіння насіння ячменю сорту «Сталкер» (Україна) проходить в періодах постійної і падаючої швидкості сушіння та характеризується високим рівнем схожості (95...93 %