DEFROSTING OF ANIMAL COLOSTRUM IN A RING RESONATOR OF ULTRA-HIGH FREQUENCY INSTALLATION

2021 ◽  
Vol 16 (3) ◽  
pp. 79-83
Author(s):  
Mar'yana Prosviryakova ◽  
Irina Ershova ◽  
Ol'ga Mihaylova ◽  
Galina Novikova ◽  
Bulat Ziganshin
Keyword(s):  
Electric Field ◽  
Traveling Wave ◽  
High Frequency ◽  
Ring Resonator ◽  
Raw Materials ◽  
Continuous Operation ◽  
High Heating Rate ◽  
Ultra High Frequency ◽  
High Heating ◽  
Vector Sum

The article is devoted to the development of a two-resonator ultra-high-frequency (UHF) installation for defrosting and warming up animal colostrum, which ensures electromagnetic safety during continuous operation. As well as the development and study of the parameters of a microwave installation, which allows defrosting and uniformly warming up colostrum of animals in the field of a standing wave in the electromagnetic field of a traveling wave. A microwave installation is described with working chambers arranged in tiers in the form of an annular and conical resonators, containing, respectively, dielectric containers and dielectric conical plates. The out-of-limit waveguide is calculated and the radiation of the electric field through the loading hole is considered in the absence of the out-of-limit waveguide at a distance from the ring resonator that is greater than the wavelength. For uniform defrosting of colostrum in plastic bottles, they should be moved in a ring resonator and the magnetrons should be positioned with a shift of 120 degrees around the perimeter. Then the resulting strength of the electric field consisting of several initial fields will be equal to the vector sum of their strengths. To achieve a high heating rate of raw materials in the region of positive temperatures, it is necessary to provide a condition for heating a thin layer of liquid with the help of coaxially located conical dielectric trays

scholarly journals Research into the crushing and grinding processes of iron ore with its simultaneous effect by mechanical load and electric field of ultra-high frequency

2019 ◽  
Vol 123 ◽  
pp. 01030 ◽  
Author(s):  
Petro Shcherbakov ◽  
Svitlana Tymchenko ◽  
Olha Buhrym ◽  
Dina Klymenko
Keyword(s):  
Electric Field ◽  
High Frequency ◽  
Iron Ore ◽  
Mechanical Load ◽  
Experimental Studies ◽  
Fine Fraction ◽  
Ultra High Frequency ◽  
Simultaneous Effect ◽  
First Case ◽  
Fraction Yield

Main properties of the processes of iron ore destruction in terms of its simultaneous effect by mechanical load and electric field of ultra-high frequency have been studied. That was compared with the case when only mechanical load is applied. Theoretically, it has been proved that in the first case, quartz crystals accumulate more energy, and this effect is manifested mostly in terms of resonance. For the first time, the iron ore samples of cubic geometry were tested using a non-uniform volumetric compression unit. Application of the ultrahigh frequency field resulted in ultimate strength reduction by 1.5 – 2.0 times and significant increase in plasticity of the destruction. At the same time, density of the sample destruction energy in a volume unit is significantly lower than that in the case of mechanical load (1.05 and 2.6 MJ/m3, respectively). There is also a tendency of reducing large fraction yield and increasing fine fraction yield along with the increase up to 11% in iron content in the products after grinding. The results of theoretical and numerous experimental studies have been substantiated the necessity to continue the research and development work on adapting the proposed jaw crusher to the production conditions.

scholarly journals Determining the optimal parameters of ultra-high-frequency treatment of chickpeas for the production of gluten-free flour

2021 ◽  
Vol 5 (11 (113)) ◽  
pp. 51-60
Author(s):  
Aigul Omaraliyeva ◽  
Zhanar Botbayeva ◽  
Mereke Agedilova ◽  
Meruyert Abilova ◽  
Aidana Zhanaidarova
Keyword(s):  
High Frequency ◽  
Protein Fraction ◽  
Raw Materials ◽  
Resonant Absorption ◽  
Toxic Substances ◽  
Gluten Free ◽  
Protein Amino Acid ◽  
Ultra High Frequency ◽  
Chickpea Flour ◽  
Frequency Processing

This paper describes the materials and results of studying the properties of such a leguminous crop as the chickpea variety Miras 07 of Kazakhstan selection in order to obtain gluten-free flour and further process it to produce confectionery products. The research involved the ultra-high-frequency (UHF) treatment of chickpea grain to improve quality indicators and reduce anti-alimentary factors. A change in the protein fraction of chickpeas was determined under exposure to ultra-high-frequency processing. The study has proven the effectiveness of ultra-high-frequency treatment of chickpea for 180 seconds. Based on chemical analysis, it was found that the exposure to ultra-high-frequency treatment fully preserved the vitamin and mineral complex, compared with untreated chickpeas. When chickpea grain is heated for 180 seconds, up to 20 % of the starch contained in the grain passes into dextrin, which is easily absorbed by humans while the toxic substances are destroyed. The change in the protein fraction of chickpeas during ultra-high-frequency processing was determined. With ultra-high-frequency treatment of chickpea flour at 180 seconds of exposure, the protein fraction content remains unchanged at 79.8 %. The result based on the IR spectrum data indicates that ultra-high-frequency processing did not affect the protein-amino acid composition of the examined Miras 07 chickpea variety. The current study has confirmed the effectiveness of ultra-high-frequency chickpea treatment, which leads to the intensification of biochemical processes in the processed product due to the resonant absorption of energy by protein molecules and polysaccharides. Under the influence of ultra-high-frequency treatment, there is a decrease in the microbiological contamination of raw materials while the organoleptic indicators improve. According to the microbiological indicators of chickpea flour, the content of microorganisms was 1×103 CFU/g, which meets the requirements for sanitary and hygienic safety

Comparing fast inductive tempering and conventional tempering: Effects on microstructure and mechanical properties

2018 ◽  
Vol 115 (4) ◽  
pp. 407 ◽  
Author(s):  
Annika Eggbauer Vieweg ◽  
Gerald Ressel ◽  
Peter Raninger ◽  
Petri Prevedel ◽  
Stefan Marsoner ◽  
...  
Keyword(s):  
Mechanical Properties ◽  
Impact Energy ◽  
Charpy Impact ◽  
Heat Treating ◽  
Processing Route ◽  
High Heating Rate ◽  
Heating Rates ◽  
High Heating ◽  
Tempering Treatment ◽  
Carbide Distribution

Induction heating processes are of rising interest within the heat treating industry. Using inductive tempering, a lot of production time can be saved compared to a conventional tempering treatment. However, it is not completely understood how fast inductive processes influence the quenched and tempered microstructure and the corresponding mechanical properties. The aim of this work is to highlight differences between inductive and conventional tempering processes and to suggest a possible processing route which results in optimized microstructures, as well as desirable mechanical properties. Therefore, the present work evaluates the influencing factors of high heating rates to tempering temperatures on the microstructure as well as hardness and Charpy impact energy. To this end, after quenching a 50CrMo4 steel three different induction tempering processes are carried out and the resulting properties are subsequently compared to a conventional tempering process. The results indicate that notch impact energy raises with increasing heating rates to tempering when realizing the same hardness of the samples. The positive effect of high heating rate on toughness is traced back to smaller carbide sizes, as well as smaller carbide spacing and more uniform carbide distribution over the sample.

Sign in / Sign up

Export Citation Format

Share Document