INFLUENCE OF PARAMETERS OF PREPARATION OF MELON SEEDS ON THE QUALITY OF OIL AND CAKE IN A SINGLE PRESSING ON A SCREW PRESS

2019 ◽  
Author(s):  
Г.Х. МИРЗОЗОДА ◽  
В.В. ДЕРЕВЕНКО ◽  
П.М. ПУГАЧЕВ
Keyword(s):  
Crude Protein ◽  
Oil Content ◽  
Screw Press ◽  
Residual Oil ◽  
Optimal Parameters ◽  
Operational Control ◽  
Processed Material ◽  
Object Of Study ◽  
Melon Seeds

Исследована зависимость выхода масла, массовой доли сырого протеина и остаточной масличности в жмыхе от содержания плодовой оболочки в перерабатываемом материале. Объектом исследования была ядровая фракция семян дыни сорта Амири, выращенной в Таджикистане. Предварительно семена дыни масличностью 35,3 обрабатывали ИКоблучением с нагревом до 90С. Затем их обрушивали однократным ударом в модернизированной центробежной рушке. Из полученной рушанки готовили образцы модельной смеси ядровой фракции семян дыни с содержанием плодовой оболочки 8, 14, 20 и 25. Перед отжимом масла каждый образец ядровой фракции нагревали до температуры 6870С в установке с ИКэнергоподводом. Влажность образцов составляла (6,0 0,2). Отжим масла из семян дыни проведен в стендовых условиях на шнековом прессе DUO (Farmet a.s., Чехия) при установленных оптимальных параметрах работы шнекового пресса: частоте вращения вала 40 об/мин диаметре выходного отверстия съемной насадки 6 мм величине зазора между основанием шнека и прессующей головкой 3 мм. Установлено, что при снижении содержания плодовой оболочки в ядровой фракции до 8 выход дынного масла увеличивается до 37, содержание сырого протеина в жмыхе на абсолютно сухое вещество повышается до 56, масличность получаемого жмыха уменьшается до 9. При этом улучшаются качественные показатели дынного масла. По результатам исследований получены уравнения для расчета показателей выхода дынного масла, содержания сырого протеина и масличности жмыха в зависимости от содержания плодовой оболочки в ядровой фракции семян дыни, которые можно использовать для оперативного управления технологическим процессом и прогнозирования показателей качества получаемой продукции. The dependence of the oil yield, the mass fraction of crude protein and the residual oil content in the cake on the content of the fruit shell in the processed material was investigated. Sound fraction of melon seeds variety Amiri grown in Tajikistan has been the object of study. Preliminary melon seeds with oil content of 35,3 were treated with IRirradiation heated to 90C. Then melon seeds were brought down by a single blow in a modernized centrifugal hulling machine. From the obtained hulling seeds samples of the model mixture of the sound fraction with the content of the fruit shell 8, 14, 20 and 25 were prepared. Before pressing the oil, each sample was heated to a temperature of 6870C in an IRenergized installation. Humidity of samples was (6,0 0,2). Extraction of oil from melon seeds is carried out in bench conditions on the screw press DUO (Farmet a.s., Czech Republic) at the set optimal parameters of the screw press: shaft speed of 40 rpm the diameter of the outlet of the removable nozzle 6 mm the gap between the base of the screw and the pressing head 3 mm. It was found that when the fruit shell is reduced to 8 in the sound fraction, the yield of melon oil increases to 37, the content of crude protein in the cake increases to 56 and the oil content of the obtained cake decreases to 9. This improves the quality of melon oil. According to the results of studies of the equation for calculating the yield of melon oil, crude protein content and oil content of oil cake, depending on the content of the fruit shell in the sound fraction of melon seeds obtained. These equations can be used for operational control of technological process and forecasting of indicators of quality of the received production.

Studying demulsifier reactants for crude oil processing facilities

2021 ◽  
pp. 90-104
Author(s):  
L. V. Taranova ◽  
A. G. Mozyrev ◽  
V. G. Gabdrakipova ◽  
A. M. Glazunov
Keyword(s):  
Crude Oil ◽  
Bottom Water ◽  
Oil Content ◽  
Optimal Consumption ◽  
Residual Oil ◽  
Well Production ◽  
Oil Processing ◽  
Water Cut ◽  
Required Quality

The article deals with the issues of improving the quality of highly watered well production fluid processing using chemical demulsifier reactants at crude oil processing facilities; the analysis of the use of the reactants at the Samotlor field has been made. The article presents the results of the study of the effectiveness of the "Hercules 2202 grade A" and "SNPH-4460-2" demulsifiers in comparison with the indicators of oil and bottom water processing achieved in the presence of the reactants used at existing facilities; their optimal consumption has been determined. The study has shown that the selected demulsifiers provide the required quality of the oil and water under processing at the considered oil processing facilities and can be used along with the basic reactants for these facilities. On the basis of total indicators, the best results have been achieved using "Hercules 2202 grade A" with the improved indicators of water cut and residual oil content in water by 33.9 % and 2.8 % while reducing the reactant consumption by 9.7 % compared to the basic demulsifier.

Pressing Peanuts with a Ring-Cage Screw Press1

1980 ◽  
Vol 7 (1) ◽  
pp. 38-40 ◽  
Author(s):  
L. A. Johnson
Keyword(s):  
Protein Solubility ◽  
Heat Exposure ◽  
Screw Press ◽  
Protein Damage ◽  
Peanut Flour ◽  
Residual Oil ◽  
Screw Pressing ◽  
Press Temperature ◽  
Conditioning Temperature

Abstract A ring-cage screw press was examined as a means of reducing protein insolublization and chemical browning of peanut protein during prepressing of peanuts. It was found possible to prepress uncooked peanuts with moderate heat exposure. Effects of conditioning temperature, screw press pressure and screw press temperature on quality of peanut flour were surveyed. Some protein damage occurred during conditioning but the greatest amount of protein insolublization occurred during screw pressing. The rate of post screw press cooling had little effect on protein solubility. The ring-cage screw press was able to press conditioned peanuts to 5–10% residual oil with less heat damage than occurs in cooking and screw pressing, as commercially practiced. Improved pressing conditions for producing food-grade peanut flour using the ring-cage screw press were identified as conditioning seed to 60°C within 6 min. and pressing at 60°C. Increased soluble protein and less chemical browning resulted in ring-cage screw pressed, solvent extracted flour than occurring in conventionally processed peanut flour.

Relation of the quality of solvent-extracted soybean oil and residual oil content of meal

1961 ◽  
Vol 38 (7) ◽  
pp. 336-338 ◽  
Author(s):  
Lionel K. Arnold ◽  
R. Basu Roy Choudhury ◽  
Huan-Yang Chang
Keyword(s):  
Soybean Oil ◽  
Oil Content ◽  
Residual Oil

scholarly journals Pollination of soybean (Glycine max L. Merril) by honeybees (Apis mellifera L.)

2005 ◽  
Vol 48 (1) ◽  
pp. 31-36 ◽  
Author(s):  
Wainer César Chiari ◽  
Vagner de Alencar Arnaut de Toledo ◽  
Maria Claudia Colla Ruvolo-Takasusuki ◽  
Arildo José Braz de Oliveira ◽  
Eduardo Shiguero Sakaguti ◽  
...  
Keyword(s):  
Glycine Max ◽  
Apis Mellifera ◽  
Crude Protein ◽  
Oil Content ◽  
Average Weight ◽  
Soybean Seeds ◽  
Germination Test ◽  
Glycine Max L ◽  
Pod Number

This experiment was carried out to evaluate the effect of the honeybee pollination in the production and quality of soybean seeds (Glycine max L. Merril). Seed production was higher (P=0.0001) in covered areas with honeybee colonies (50.64%) and uncovered areas (57.73%) than in covered areas without honeybee colonies. It could be concluded that honeybees were responsible for 95.5% of the pollination accomplished by insects. The pod number in covered treatment with honeybees was 61.38% higher (P=0.0002) than in the covered treatment without honeybees. The average weight of 100 seeds was larger (P=0.0001) in the area covered without honeybees, and reached 17.8 g. The medium content of crude protein in grains was 36.7% and the average oil content was 20.2%. The germination test did not show differences (P>0.05) among the seeds in different treatments. It was concluded that the honeybee pollination in the soybean increased the seeds production.

scholarly journals Grain production, fatty acid and oil profile from sunflower cultivars receiving different boron doses

2020 ◽  
Vol 36 (4) ◽  
Author(s):  
Luiziene Soares Alves ◽  
Larissa Gasparelo Morais ◽  
Munir Mauad ◽  
Diego de Mello Conde de Brito ◽  
André Marques dos Santos ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Grain Yield ◽  
Fatty Acid Profile ◽  
Crude Protein ◽  
Oil Content ◽  
Unsaturated Fatty Acids ◽  
Grain Production ◽  
B Uptake ◽  
Boron Fertilization

Among the main factors that affect the productivity of crops is deficiency of nutrients. Boron (B) is an essential micronutrient for plants, and sunflower is one of the most sensitive plants to deficiency of the element. Its inadequate supply can impair sunflower plants’ metabolism and grain and oil yield. The objective of this study was to assess the effect of different boron doses on the production of sunflower grains and the content and quality of the oil obtained from them. The experimental design was randomized blocks in a factorial scheme with three cultivars (Helio251, BRS323, BRS324) and four B doses (0, 2.5, 5.0, 8.0 kg ha-1). Two harvests were performed, the first in the R5 reproductive stage and the second at the end of the R9 cycle. In both cases, the levels of B in the capitulum were measured. At the end of the cycle, the grain yield, crude protein and oil content in the grains and fatty acid profile were analyzed. The cultivars responded differently to the treatments with B. The boron fertilization influenced the grain yield and oil content, but was not correlated with the profile of the majority unsaturated fatty acids and crude protein in the grains. Variations were observed in the fatty acid profile between the cultivars, an important aspect that needs to be evaluated according to the purpose of the production. In soil with lower availability of B, cultivar BRS323 was most efficient in B uptake, grain yield and oil content and quality.

scholarly journals Virtual Router Design and Modeling for Future Networks with QoS Guarantees

Electronics ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 1139
Author(s):  
Mykola Beshley ◽  
Natalia Kryvinska ◽  
Halyna Beshley ◽  
Oleg Yaremko ◽  
Julia Pyrih
Keyword(s):  
Quality Of Service ◽  
Dynamic Reconfiguration ◽  
Future Internet ◽  
End Users ◽  
Mathematical Representation ◽  
Optimal Parameters ◽  
Resource Virtualization ◽  
Virtual Routers ◽  
Network Device

A virtual router model with a static and dynamic resource reconfiguration for future internet networking was developed. This technique allows us to create efficient virtual devices with optimal parameters (queue length, queue overflow management discipline, number of serving devices, mode of serving devices) to ensure the required level of quality of service (QoS). An analytical model of a network device with virtual routers is proposed. By means of the mentioned mathematical representation, it is possible to determine the main parameters of the virtual queue system, which are based on the first in, first out (FIFO) algorithm, in order to analyze the efficiency of network resources utilization, as well as to determine the parameters of QoS flows, for a given intensity of packets arrival at the input interface of the network element. In order to research the guaranteed level of QoS in future telecommunications networks, a simulation model of a packet router with resource virtualization was developed. This model will allow designers to choose the optimal parameters of network equipment for the organization of virtual routers, which, in contrast to the existing principle of service, will provide the necessary quality of service provision to end users in the future network. It is shown that the use of standard static network device virtualization technology is not able to fully provide a guaranteed level of QoS to all present flows in the network by the criterion of minimum delay. An approach for dynamic reconfiguration of network device resources for virtual routers has been proposed, which allows more flexible resource management at certain points in time depending on the input load. Based on the results of the study, it is shown that the dynamic virtualization of the network device provides a guaranteed level of QoS for all transmitted flows. Thus, the obtained results confirm the feasibility of using dynamic reconfiguration of network device resources to improve the quality of service for end users.

Improvement in the quality of the processed material surfaces lies in the moving of nozzle in the cavitation processing

2021 ◽  
pp. 101206
Author(s):  
Masataka Ijiri ◽  
Koji Yamaguchi ◽  
Shoichi Kikuchi ◽  
Masakazu Fujiwara ◽  
Yuki Nakanishi ◽  
...  
Keyword(s):  
Material Surfaces ◽  
Processed Material

Subtitle Translation Strategies of Dish Name in the Chinese Documentary-A Bite of China 1

2020 ◽  
Author(s):  
Zhang Qi ◽  
◽  
Ang Lay Hoon ◽  
Keyword(s):  
Chinese Culture ◽  
Comparative Approach ◽  
Dietary Habit ◽  
Special Focus ◽  
Factors Affecting ◽  
Translation Strategies ◽  
Cultural Ideology ◽  
Object Of Study ◽  
Chinese Films

With the implementation of “go globally” strategy of Chinese culture, a large number of Chinese films and TV programs have been produced to go abroad. As a medium and carrier of cultural communication, the quality of documentary subtitle translation determines whether Chinese culture can be appropriately disseminated or not. This paper aims to investigate the translation strategies of culture-specific items with special focus on name of dishes. The object of study in this paper is A Bite of China 1 produced by CCTV in 2012, which is not only about Chinese foods but also geography, local customs and dietary habit. Firstly, by using comparative approach, the linguistic characteristics are discussed to identify the similarities and differences between source and translated dish names. Then the translation strategies for dish name are examined. Next, such factors affecting translation strategies as cultural ideology is analyzed. The objective of this paper is to study what translation strategies are possibly adopted when translating Chinese dish name into English in the documentary. The findings show that in the process of dish name translation of Chinese documentaries, domestication and foreignization are two frequently used strategies which is complementary to each other.

scholarly journals Nutritional value of sorghum silages

2017 ◽  
Vol 39 (2) ◽  
pp. 137
Author(s):  
Marielly Maria Almeida Moura ◽  
Daniel Ananias de Assis Pires ◽  
Renê Ferreira Costa ◽  
Daniella Cangussú Tolentino ◽  
João Paulo Sampaio Rigueira ◽  
...  
Keyword(s):  
Crude Protein ◽  
Block Design ◽  
Significance Level ◽  
Dry Matter Digestibility ◽  
Randomized Block Design ◽  
Nutritional Characteristics ◽  
High Participation ◽  
Sorghum Genotypes

 This study aimed to evaluate the nutritional characteristics and quality of silages of five sorghum genotypes, namely: Volumax, AG2005E, Qualimax, BRS610 and AG2501. The study was conducted at the Experimental Farm Unimontes, in the municipality of Janaúba, state of Minas Gerais. The treatments were distributed in a randomized block design with four replicates. Data were tested by analysis of variance andmeans were compared by Scott-Knott test at a significance level of 5%. The pH values ranged from 3.93 and 4.10. Genotypes differed in all studied nutritional characteristics (p < 0.05). For the acid detergent fiber, differences were detected between the genotypes, AG2501 (35.66%), Volumax (34.89%), AG2005E (34.53%), Qualimax (32.39%) and BRS610 (33.60%). The high participation of lignin was verifiedin all genotypes except for Volumax (4.14%). All silages were within the recommended range 50-65% for in vitro dry matter digestibility and classified as having good quality, however only the AG2005E genotype met nitrogen requirements for microbial fermentation, with 7.06% crude protein. 

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