scholarly journals Optimization of the Cremator Settings for the Disposal of Poultry Waste By Incineration in a Beet-emitting Boiler

2020 ◽  
Author(s):  
Victor Konovalov ◽  
Anna Konovalova ◽  
Vladimir Konovalov ◽  
Sergey Denisov ◽  
Gali Gumarov
Keyword(s):  
Carbon Monoxide ◽  
Moisture Content ◽  
Regression Models ◽  
Initial Moisture Content ◽  
Ash Content ◽  
Chicken Manure ◽  
The Relationship ◽  
Heat Released ◽  
Carbon Monoxide Content ◽  
Continental Climate

The purpose of this work is to substantiate the parameters of the boiler unit, which ensures the cremation of manure using microwave radiation. The substantiation of the amount of heat released during the burning of chicken manure at the industrial keeping of poultry in the conditions of sharply continental climate on the basis of minimization of product utilization values - ash content of wastes and pollution of smoke emissions is presented. Using the obtained regression models of magnetron emission power, moisture content of the burnt manure mass, mass air consumption for the specified product utilization parameters, the analysis of the relationship between the obtained parameters is made. Correlation analysis has shown a high correlation between the amount of heat released during the combustion of manure and the concentration of carbon monoxide in the smoke emissions. Rationally, the value of carbon monoxide content in the flue gases is 3.9%, corresponding to the amount of heat released 2.1 MJ/kg at the combustion of a kilogram of manure at the ash content of the residue of 18.4% and the initial moisture content of the manure of 38.4%. It provides power of radiation of magnetron 400 W on 1 kg of a waste and the mass flow rate of air of 13.8 kg/h.

Stability of Thiamine and Riboflavin During Extrusion Processing of Triticale

1976 ◽  
Vol 39 (4) ◽  
pp. 244-245 ◽  
Author(s):  
G. BEETNER ◽  
T. TSAO ◽  
A. FREY ◽  
K. LORENZ
Keyword(s):  
Moisture Content ◽  
Multiple Regression ◽  
Temperature Effects ◽  
Initial Moisture Content ◽  
Final Moisture Content ◽  
Whole Grain ◽  
Moisture Contents ◽  
Extrusion Processing ◽  
Nozzle Size ◽  
The Relationship

Triticale kernels were extruded using a Brabender Plasticorder extruder with ¾-inch rifled barrel and 1:1 flight depth ratio screw. Whole grain samples were extruded at initial moisture contents of 15, 20, and 25%. Debranned samples were extruded at an initial moisture content of 22%. Barrel temperatures of 350, 400, and 450 F and nozzle openings of 1/8 inch and 1/16 inch were used. The products were analyzed for thiamine and riboflavin content. Results were corrected for final moisture content and expressed as fraction retained. A multiple regression was done to determine the relationship between independent and derived variables, and the retention. Riboflavin retention was correlated simply as a function of barrel temperature. Thiamine retention of the debranned material was correlated as a function of nozzle size and barrel temperature. Thiamine retention of the whole grain samples was correlated for nozzle size, first and second order temperature effects, and confounding between nozzle size and temperature.

Study on Condensation of the Moisture in Current Transformers with Current Flow Considering Sharp Temperature Decrease

2012 ◽  
Vol 241-244 ◽  
pp. 322-327 ◽  
Author(s):  
Zhen Hua Yan ◽  
Xiang Ren ◽  
Hang Ren ◽  
Wei Dong Ding
Keyword(s):  
Moisture Content ◽  
Ambient Temperature ◽  
Current Flow ◽  
Initial Moisture Content ◽  
National Standard ◽  
Temperature Decrease ◽  
Current Transformers ◽  
Duration Of Operation ◽  
Relationship Of ◽  
The Relationship

On-site experience suggests the possibility of condensation of the moisture in Current transformers (CTs) with initial moisture content lower than the Chinese National Standard. In order to verify such possibility, the relationship between moisture content and ambient temperature in a typical 110 kV CT is studied. The positive correlation of ambient temperature and moisture content without current flow is clarified, and the relationship of moisture content and current RMS value is studied. Increase in current results in increase of moisture content, and the longer the duration of operation, the larger the moisture content. The possibility of frost condensation of the moisture with sharp ambient temperature decrease has been confirmed with initial moisture content lower than the Chinese National Standard.

scholarly journals Moisture intrusion in viscoelastic porous media: Induced-stress and deformation

2009 ◽  
Vol 13 (1) ◽  
pp. 47-54
Author(s):  
António Miguel ◽  
Reis Heitor
Keyword(s):  
Porous Media ◽  
Moisture Content ◽  
Initial Moisture Content ◽  
Local Stress ◽  
Humid Air ◽  
Internal Damage ◽  
Damage And Failure ◽  
Stress Components ◽  
Stress And Deformation ◽  
The Relationship

Porous media exposed to humid air absorb moisture which can lead to extensive internal damage and failure. In this paper, we analyze numerically the influence of the moisture intrusion in a two-layer viscoelastic porous media. The relationship between air humidity and moisture content inside the porous media was examined. It was also found that the local stress increases with the exposure time to humid air but decreases with initial moisture content of the porous medium. Furthermore, the stress components were tensile at the centre of the medium and compressive near the medium surface. The ultimate strength of the medium was only exceeded for the stresses in axial and tangential directions.

MODES OF PRODUCTION SMALL CORN FLAKES IN SEMI-INDUSTRIAL CONDITIONS

2020 ◽  
Vol 19 (4) ◽  
pp. 22-29
Author(s):  
R. Rybchynskiy
Keyword(s):  
Heat Treatment ◽  
Energy Consumption ◽  
Moisture Content ◽  
Starch Content ◽  
Initial Moisture Content ◽  
Ash Content ◽  
Periodic Action ◽  
Series Of Experiments ◽  
Corn Flakes ◽  
Production Conditions

The article presents study results of steaming and tempering modes effect on the yield and quality of small corn flakes. Production of small corn flakes was carried out in semi-production conditions on the basis of a test section of the existing machinebuilding operation OLIS Llc, which allowed to get as close as possible to the production conditions. The study consisted of 2 series of experiments: in the first series of experiments, five identical samples of corn grit with an initial moisture content of 13.1% were sent to the steaming stage, where it was subjected to water-heat treatment for a specified period of time (2.5; 5; 7.5, 10 and 12.5 minutes), with increasing steaming time, the tempering time gradually increased by 10 minutes, from 10 to 50 minutes, respectively. In the second series of experiments, the grit was moistened by cold conditioning to a predetermined moisture content of 16±0.25%, moistened for 12 hours, and then moistened grit was subjected to water-heat treatment at the same parameters as in the first series. The initial sample of corn grit No. 4 was obtained in the factory and had the following quality indicators: moisture content – 13.1%; ash content – 0.58%; the starch content – 71.1%. The technological scheme of small corn flakes production in semi-production conditions included the following steps: grit moistening by a special device that sprays water for 15-20 seconds, and wetting in special sealed containers of grit samples (if necessary); grit steaming in the steamer camera of periodic action of EPP-1; tempering for 10-50 minutes in thermostable conditions; flattening of the obtained product on a rolling mill "EVV-1" with smooth rollers at a gap of 0.3-0.4 mm; drying the flattened product on a laboratory dryer; control on the laboratory dispenser RLU-1 (sieving on a sieve No. 067) for extraction of flour products. It was found that as a result of grit steaming with initial moisture content (13.1%) and subsequent flattening in semiproduction conditions a lot of meal was formed – 33.6 and 23.3% with the duration of steaming for 2.5 and 12.5 minutes, respectively, with an ash content of 0.64-0.57% and a starch content of 63.2-63.4%. With the ash content of the original grit of 0.63% and the starch content of 71.1%, it indicated that although moisture penetrated into the inner layers of the grit during conditioning, yet it was not enough on the surface. Therefore, high-ash peripheral grit particles were worse exposed to flattening, crushed and formed meal. Thus, the selected modes of small corn flakes production in semi-production conditions were not sufficient to provide the grit particle with the necessary structural and mechanical changes, and further increase in the duration of processing was impractical, as it significantly increased energy consumption and reduced flakes production productivity. Preliminary wetting of grit to a moisture content of 16±0.25% and subsequent steaming at the same parameters as grit flakes with a starting moisture content of 13.1% showed a significant decrease of flour products output, which amounted to 13.7-7.8% at 2.5 and 12.5 min of steaming, respectively. However, the additional grit moistening before steaming led to an increase in flakes moisture content, which requires higher energy consumption during their drying and bringing them to standards (less than 13.0%), guaranteeing their storage for 6-9 months. The technologically appropriate wet-heat processing mode of corn grit in the production process of flakes in semi-production conditions, to obtain small corn flakes according to the scheme of preliminary wetting of grit, steaming it in a steamer of periodic action, short-term tempering, flattening, drying and control of flakes on meal separation, is a grit moisture content before steaming at 16±2.5%, steaming at atmospheric conditions for 7.5-10 min, duration of tempering – 30-40 min. The obtained flakes do not require cooking, but can be brewed in boiling water for 4-5 minutes.

Control of Nitrogen Loss during Co-Composting of Banana Stems with Chicken Manure

2011 ◽  
Vol 295-297 ◽  
pp. 773-776 ◽  
Author(s):  
Chun Yuan Wu ◽  
Qin Fen Li ◽  
Yu Bai Zhang
Keyword(s):  
Moisture Content ◽  
Nitrogen Source ◽  
Nitrogen Loss ◽  
Initial Moisture Content ◽  
Chicken Manure ◽  
Nitrogen Accumulation ◽  
Paddy Straw ◽  
N Loss ◽  
Initial Ph ◽  
Neutral Conditions

This work studied the effect of basic composting parameters (C/N ratio, turning frequency and moisture), initial pH, nitrogen source and fermenting agent on nitrogen loss (N-loss) during co-composting of banana stems with chicken manure in order to determine the best composting conditions. The experimental results suggested that co-compost with minimum N-loss entails operating at turning frequency with once two days, initial moisture content of 65% and C/N ratio of 25. NH3 volatilization and N-loss were weakened under neutral conditions. Moreover, the effect of additive organic wastes and fermenting agents on N-loss during the banana stems-chicken manure co-composting was significantly different: adding bagasse or fermenting agent M-1 could effectively reduce the release of nitrogen, promotes the nitrogen accumulation, and lead to the increase of total nitrogen (TN) by 6.1 % and 6.5 %, respectively; while N-loss was enhanced with addition of paddy straw and fermenting agent M-2, with TN decreasing rate of 11.5 % and 10.9 %.

scholarly journals Biomass Yield and Fuel Properties of Different Poplar SRC Clones

2019 ◽  
Vol 40 (2) ◽  
pp. 231-238
Author(s):  
Dinko Vusić ◽  
Davorin Kajba ◽  
Ivan Andrić ◽  
Ivan Gavran ◽  
Tin Tomić ◽  
...  
Keyword(s):  
Moisture Content ◽  
Power Plants ◽  
Biomass Yield ◽  
Initial Moisture Content ◽  
Early Spring ◽  
Ash Content ◽  
Fuel Properties ◽  
Wood Chips ◽  
Sample Tree ◽  
Productivity Potential

The goal of the research was to determine the biomass yield and fuel properties of ten different poplar clones. The research was conducted in an experimental plot established in Forest Administration Osijek, Forest Office Darda, in the spring of 2014. The layout of the plot consisted of three repetitions per clone with 40 plants per repetition in spacing 3x1 m. Based on the DBH distribution, in the early spring of 2018, one sample tree of an average DBH per repetition was selected, thus forming a sample of 30 trees. Average survival rate of the investigated trees after four vegetation periods was 74.54 ±13.85% ranging from 52.08% (Koreana) to 91.67% (SV885 and SV490). Average DBH of the sample trees was 8.2 ±1.9 cm, height 9.3 ±1.8 m and root collar diameter 10.7 ±1.9 cm. Moisture content in fresh state (just after the felling) ranged from 51.6% (Hybride 275) to 55.9% (SV885). Bark content averaged 18.4%, from 15.4% (Baldo) to 21.1% (V 609). Average nominal density of the sampled trees amounted to 383.5 ±35.9 kg/m3. Bark ash content was on average ten times higher (6.44 ±0.65%) than wood ash content (0.64 ±0.07%) resulting in average ash content of 1.7 ±0.1% (taking the bark content into account). The clone SV490 showed the highest biomass yield with 15.8 t/ha/year, while the lowest biomass yield was recorded for the clone Hybride 275 with 2.8 t/ha/year. High inter-clonal productivity variation stresses the importance of selection work to find the most appropriate clones with the highest productivity potential for the given area where the poplar SRC plantations are to be established. Due to high initial moisture content, if direct chipping harvesting systems are preferred, wood chips could be efficiently used in CHP (Combined Heat and Power) plants that operate on the principle of biomass gasification (where a gasifier is coupled to a gas engine to produce electric power and heat). In several CHP gasification plants operating in Croatia, wood chips with high initial moisture content (from traditional poplar plantations) are used as a feedstock that has to be pre-dried using the surplus heat. In this respect SRC poplar wood chips could make an ideal feedstock supplement.

scholarly journals Effect of solar drying on proximate composition of two varieties of ginger rhizomes for blanched and unblanched treatments

2021 ◽  
Vol 46 (4) ◽  
pp. 41-48
Author(s):  
Muofunanya Umunna ◽  
Joshua Kayode
Keyword(s):  
Moisture Content ◽  
Proximate Composition ◽  
Initial Moisture Content ◽  
Zingiber Officinale ◽  
Processing Technique ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Final Moisture Content ◽  
Solar Drying ◽  
Zingiber Officinale Roscoe

Ginger (Zingiber officinale Roscoe) of two verities UG I ('Tafin-Giwa', a yellowish variety with plump rhizomes) and UG II ('Yatsun-Biri', a black or dark variety with small compact rhizomes), were analysed to identify its proximate composition. The effects of drying as a processing technique on ginger were investigated with respect to the proximate composition of the produce. The UG I and UG II were collected, sorted (whole, peeled and unpeeled) and (slice, peeled and unpeeled), and were subjected to Unblanched and Blanched (50℃ at 3,6 and 9 min respectively) treatments and dried using solar dryer for a period of one month. The initial moisture content of UG I and UG II were 71.12% and 72.47% respectively, the final moisture content were reduced to 7.02% SUP (Unblanched) and 5.52% SUP (Blanched at 9 min) for UG I, while that of UG II were 4.82% SP (Unblanched) and 5.85% WUP (Blanched at 3 min). For Carbohydrate content, 61.38% was noted to be the lowest level at Unblanched (Whole peeled), and 68.37% indicates higher CHO content at Blanched 50℃ at 9 min (Split Unpeeled) treatments for UG I samples. Similarly, for UG II, CHO's presence was low at 56.01% for Unblanched (Whole peeled) and high at 76.32% for Blanched on the temperature of 50°C at 9 min (Whole peeled) treatment. Ash content was observed to be low at 4.68% for Blanched 50℃ at 3 min (Split Unpeeled) and high at 6.47% for Unblanched (Whole peeled) treatment for UG I samples, and 3.82% low for Blanched on the temperature of 50°C at 9 min (Split peeled) with higher ash content of 7.69% Unblanched (Split Unpeeled) treatment for UG II samples.

PENGARUH VIRGIN COCONUT OIL (VCO) TERHADAP KARAKTERISTIK DAN UMUR SIMPAN ROTI MANIS

2020 ◽  
Vol 5 (1) ◽  
Author(s):  
Aulia Alfi
Keyword(s):  
Moisture Content ◽  
Shelf Life ◽  
Coconut Oil ◽  
Temperature Treatment ◽  
Ash Content ◽  
Virgin Coconut Oil ◽  
Food Ingredients ◽  
Life Analysis ◽  
Antibacterial And Antifungal ◽  
Physical And Chemical

Virgin Coconut Oil (VCO) adalah bahan alami yang memiliki sifat antimikroba (antivirus, antibakteri, dan antijamur). Sehingga VCO dapat memberikan efek pengawet pada bahan makanan, salah satunya adalah roti manis. Penelitian ini dilakukan untuk mengevaluasi pengaruh VCO terhadap karakteristik (fisik dan kimia) dan umur simpan roti manis. Roti manis dianalisis secara fisik (tekstur dan porositas) dan kimia (kadar air, kadar abu, kadar lemak, kadar protein, dan kandungan karbohidrat), dan analisis umur simpan dengan FFA, uji organoleptik dan jamur setiap dua hari selama delapan hari penyimpanan di suhu ruang. Variasi perlakuan roti manis adalah dari rasio konsentrasi VCO: margarin: mentega, K (0%: 8%: 8%); A (4%: 6%: 6%); B (8%: 4%: 4%), C (12%: 2%: 2%); D (16%: 0%: 0%). Hasil penelitian menunjukkan bahwa VCO tidak memiliki pengaruh yang signifikan terhadap karakteristik fisik dan karakteristik kimia roti manis. Namun, VCO berpengaruh signifikan terhadap kadar air roti manis yang dihasilkan, roti manis K memiliki kadar air tertinggi (22,36%) dan berbeda dengan sampel roti manis lainnya. VCO secara efektif menghambat pertumbuhan jamur di roti manis pada konsentrasi 8%, 12%, dan 16%. Roti manis K dan A memiliki masa simpan 4 hari, sedangkan roti manis B, C, dan D memiliki masa simpan 6 hari.Kata kunci: VCO, roti manis, karakteristik, umur simpanABSTRACTVirgin Coconut Oil (VCO) is a natural ingredient that has antimicrobial (antiviral, antibacterial, and antifungal) properties. So that VCO can provide a preservative effect on food ingredients, one of which is sweet bread. This research was conducted to evaluate the effect of VCO on characteristics (physical and chemical) and shelf life of sweet bread. Sweet bread was analyzed physically (texture and porosity) and chemistry (moisture content, ash content, fat content, protein content, and carbohydrate content), and shelf life analysis with FFA, organoleptic and mold tests every two days for eight days of storage at ambient temperature. Treatment variations of sweet breads is from the ratio of the concentration of VCO: margarine: butter, K (0%: 8%: 8%); A (4%: 6%: 6%); B (8%: 4%: 4%), C (12%: 2%: 2%); D (16%: 0%: 0%). The results showed that VCO did not have a significant effect on the physical characteristics and chemical characteristics of sweet bread. However, the VCO has a significant effect on the water content of the sweet bread produced, sweet bread K has the highest moisture content (22,36%) and it is different from other sweet bread samples. VCO effectively inhibits the growth of sweet bread mold at concentrations of 8%, 12%, and 16%. K and A sweet bread has a shelf life of 4 days, while sweet breads B, C, and D have a shelf life of 6 days.Keywords: VCO, sweet bread, characteristics, shelf life

KARAKTERISTIK BROWNIES KUKUS TEPUNG JEWAWUT (Setarica italica) DAN TEPUNG MAIZENA DENGAN PENGARUH LAMA PROSES PENGUKUSAN

2020 ◽  
Vol 5 (1) ◽  
Author(s):  
Bernaulli Putri Mulyanto ◽  
Yustina Wuri Wulandari ◽  
Akhmad Mustofa
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Ash Content ◽  
Total Sugar ◽  
Gluten Free ◽  
Corn Flour ◽  
Process Duration ◽  
Flour Protein ◽  
Randomized Design ◽  
Completely Randomized Design

      Brownies merupakan cake coklat yang terbuat dari tepung terigu, lemak, telur, gula pasir dan coklat. Metode pemasakan brownies ada dua yaitu pemanggangan dan pengukusan. Penelitian ini menggunakan tepung jewawut dan tepung maizena agar dihasilkan brownies kukus bebas gluten. Penelitian ini bertujuan untuk mengetahui formulasi tepung yang memiliki kadar protein tertinggi pada brownies dan untuk mengetahui lama pengukusan yang optimal sehingga menghasilkan brownies kukus tepung jewawut dan tepung jagung yang paling disukai. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan dua faktorial yaitu faktor pertama ratio tepung jewawut dan tepung jagung (50:50, 40:60 dan 30:70), sedangkan faktor kedua lama pengukusan (30 menit, 40 menit dan 50 menit). Hasil penelitian menunjukkan Brownies kukus tepung jewawut dan tepung jagung dengan ratio 50:50 dan lama pengukusan 50 menit merupakan ratio yang terbaik karena memiliki kadar protein paling tinggi yaitu 5.828%.  Pada perlakuan ini menghasilkan 19.967% kadar air, 1.585% kadar abu, 1.786% gula total, serta uji organoleptik terhadap warna 3.590 (coklat gelap), tekstur 3.340 (lembut), flavor jewawut 2.855 (sedikit terasa) dan kesukaan keseluruhan 3.285 (disukai). Kata kunci : Brownies, tepung jewawut, tepung jagung, kadar protein.  ABSTRACT      Brownies is chocolate cakes made from flour, fat, eggs, sugar and chocolate. There are two methods of cooking brownies namely roasting and steaming. This study uses millet flour and maizena flour to produced gluten free steamed brownies. This study aims to determine the best of flour formulated which has highest protein content in steamed brownies and to knew the optimal steaming time that produced the most favored  of  steamed brownies millet flour and  corn flour. This study used a completely randomized design (CRD) with two factorials, the first factor is ratio of millet flour and corn flour (50:50, 40:60 and 30:70), while the second factor was the duration of steaming process (30, 40 and 50 minutes). The result of the study showed steamed flour of millet flour and corn flour with ratio of 50:50 and with steamed process duration 50 minutes is the best ratio because it had the highest protein content of 5.828%.  In this treatment yielded 19.97% moisture content, 1.585% ash content, 1.786% total sugar and organoleptic test is 3.590 (dark chocolate) colors, 3.340 (soft) texture, 2.855 (slightly felt) millet flavors and 3.285 (preferred) overall preferences. Keywords :  Brownies, millet flour, corn flour, protein content

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