scholarly journals Results of pilot studies of the car for grain processing

2019 ◽  
pp. 81-86
Author(s):  
Alexander Vladimirovich Anisimov
Keyword(s):  
Moisture Content ◽  
Rotation Speed ◽  
Initial Moisture Content ◽  
Experimental Studies ◽  
Final Moisture Content ◽  
Pilot Studies ◽  
Shaft Rotation ◽  
Grain Processing ◽  
Machine Productivity ◽  
Optimization Parameter

The random balance method was used to select the most significant factors in degree of their influence on the optimization parameter - final moisture content of the material: initial moisture content of the material, power of IR-radiators, machine productivity, and  shaft rotation speed. Planning matrix was realized, statistical analysis of the results was carried out by the software Statistica 10.0. On the basis of experimental studies, a mathematical model of the technological process of wheat processing in a peeling and drying machine was obtained. Determined optimal design and operating parameters of the developed peeling and drying machine: at initial moisture content of the material of 19% (strongly remoistened grain), optimization parameter (the final moisture content of the material) reaches the minimum values – 15.0-15.5% (an optimum zone), with the minimum machine productivity   500 kg/h, shaft rotation speed   1350-1400 rpm and power of IR -radiators   4 kW.    

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.

scholarly journals STUDY OF GRAIN DRYING IN THE AUTOMATED GRAIN DRYING UNIT

2018 ◽  
Vol 12 (4) ◽  
pp. 29-34
Author(s):  
S. A. Pavlov ◽  
T. F. Frolova
Keyword(s):  
Moisture Content ◽  
Coming Out ◽  
Transfer Functions ◽  
Heating Temperature ◽  
Initial Moisture Content ◽  
Experimental Studies ◽  
Research Purpose ◽  
Complex Object ◽  
Grain Moisture ◽  
Grain Drying

Mine and column grain dryers are a fairly complex object of control in the production line. The process of grain drying is characterized  by a large number of parameters, quantitatively and qualitatively characterizing the dryer operation. First of all, this includes the criteria of maximum performance and minimum deviations of the moisture content of the dried grain from the standard values. These criteria, as studies show, are interconnected with each other: an increase in the performance П of the dryer leads to an increase in the moisture content of the grain coming out of it, and, conversely, an attempt to reduce the moisture content of grain causes the need to reduce the performance П. (Research purpose) The research purpose is to develop the expression for the transfer functions of the of grain flow control depending on perturbations of the initial moisture content and the maximum grain temperature, as well as to conduct experimental studies. (Materials and methods) The authors have developed simplified mathematical models of moisture perturbation compensation of grain coming in for drying and its heating temperature in a drying chamber by changing the dryer performance on the basis of theoretical-and-experimental studies. (Results and discussion). The authors  have obtained  expressions to control the process performance when the current humidity and temperature change through the dryer performance parameters as a function of grain moisture flow and heat used to grain heating up to an acceptable temperature. Farm tests of developed transition management functions have been implemented for dryer SZT-16 controlled by PLC S7-1200 Siemens and operating in an automatic mode. Tests have been conducted on the “Babachev” farm, Karachev district of the Bryansk region in the process of drying food wheat grain. (Conclusion) It has been confirmed that the dryer performance is determined not only by the rated capacity but also by the deviation of the current moisture content of grain from the specified values and by the ratio of the amount of heat used for evaporating and heating. The dryer performance at constant initial humidity is determined by its rated performance, the maximum specified difference of grain temperatures, as well as the ratio of the amounts of heat used for evaporating and heating.

scholarly journals Results of the correlation analysis of experimental data about initial moisture content and water absorption of the foam-polymer-mineral insulation of an underground heat steel pipe

2018 ◽  
Vol 3 ◽  
pp. 11-16
Author(s):  
Belyj V.S. ◽  
Bryl S.V.
Keyword(s):  
Experimental Data ◽  
Correlation Analysis ◽  
Moisture Content ◽  
Water Absorption ◽  
Initial Moisture Content ◽  
Random Variable ◽  
Final Moisture Content ◽  
Steel Pipe ◽  
Statistical Hypothesis ◽  
Correlation Dependence

In this article the technique of a research of correlation dependence between initial and final moisture content of the foam-polymer-mineral (PPM) insulation of an underground heat steel pipe and also results of check of a statistical hypothesis of a type of distribution of a random variable of water absorption of PPM isolation is offered. The nature of distribution established as a result of a research speaks about existence of a limit of opportunities of PPM isolation of a pipe for water absorption – isolation with low initial moisture content is capable to absorb in itself more moisture and vice versa. Absorption of moisture happens until the value of final moisture content of PPM isolation does not reach extremely possible value approximately identical on all volume of isolation.

scholarly journals Pengaruh kecepatan udara dan massa gabah terhadap kecepatan pengeringan gabah menggunakan pengering terfluidisasi

2017 ◽  
Vol 7 (1) ◽  
Author(s):  
S. Syahrul ◽  
M. Mirmanto ◽  
S. Romdani ◽  
S. Sukmawaty
Keyword(s):  
Moisture Content ◽  
Initial Moisture Content ◽  
National Standards ◽  
Drying Process ◽  
Air Velocity ◽  
Drying Time ◽  
Grain Processing ◽  
Grain Moisture ◽  
Time Required ◽  
Drying Chamber

Grain processing does not meet the actual grain harvests. This is due to the unsuitable drying process. Milling grain entrepreneurs and farmers in Indonesia are currently conducting a drying process under the sun. Based on the National Standards Body (BSN), grain moisture content must be at 14% to maintain the grain at high qualities. The purpose of this study is to determine the effect of velocity and grain mass variations on drying times. The grain used in this study contains an initial moisture content of 22% ± 0.5%. The grain is dried by inserting it into the drying chamber and varying the air velocities and grain mass. The air velocities used are 4 m/s, 5 m/s, 6 m/s and the variations of the grain mass are 1 kg 2 kg and 3 kg. The results show that increasing the air velocity decreases the drying time. On the other hand, when the grain mass is increased, the drying time elevates. The air velocity and mass of the grain that results in the fastest drying time are 6 m/s and 2 kg. The time required for achieving the water content of 13.6% is 30 menit. At the air velocity of 4 m/s, and the grain masses of 1 kg, 2 kg, and 3 kg, to achieve moisture contents of 13.4%, 13.5% and 13.4% the drying time needs 50 minutes.

scholarly journals THE INFLUENCE OF ANAEROBIC CONDITIONS OF MAIZE GRAIN STORAGE ON THE CHANGES IN THE QUALITY PARAMETER “FALLING NUMBER”

2019 ◽  
Vol 13 (3) ◽  
Author(s):  
A. Borta ◽  
M. Zhelobkova
Keyword(s):  
Moisture Content ◽  
Initial Moisture Content ◽  
Quality Parameters ◽  
Falling Number ◽  
Anaerobic Conditions ◽  
Post Harvest ◽  
Temperature Conditions ◽  
Grain Processing ◽  
Duration Of Storage ◽  
Maize Grain

In recent decades, at Ukrainian farms and grain-processing enterprises, the technology of storing grain in silo bags has become widespread. In this type of storage, anaerobic conditions are created due to the physiological respiration process, which ensures extended shelf life of freshly harvested grain. This, in turn, allows the use of low-power processing equipment for post-harvest grain processing, which is especially important for wet and moist maize as it requires powerful grain dryers. The article presents the results of a study of the effect that the initial moisture content of maize grain, the temperature and the duration of its storage under anaerobic conditions have on the Falling Number, one of the quality parameters depending on the amylase activity of the grain. The object of the study was grain samples of freshly harvested (in 2017) dent maize, the hybrid DKC 3705, with the average moisture contents 14%, 21%, and 28%, stored under anaerobic conditions for 3 months at temperatures of +18°C, +11°C, and +4°C. The Falling Number was determined by the standardized Hagberg-Perten method on a ПЧП-7 instrument (“Falling Number Apparatus”). Based on the results obtained, histograms of the kinetics of Falling Number changes have been constructed, the analysis of which made it possible to establish patterns of the changes in the Falling Number depending on the moisture content of the grain and the duration of its storage at different temperatures. It has been shown that in the maize grain samples with the initial moisture content 14%, regardless of the temperature conditions during storage for 3 months, there is a steady tendency to a gradual decrease in the Falling Number. In the maize grain samples with the initial moisture content over 14%, at the beginning of storage, there is a period of an increase in the Falling Number, the intensity of which depends on the initial moisture content of the grain and the temperature conditions of its anaerobic storage. After the completion of post-harvest maturation processes in freshly harvested maize grain, its further storage leads to a decrease in the Falling Number. To summarize the experimental data, a nonlinear empirical equation is suggested to describe the patterns of changes in the Falling Number depending on the factors studied: the moisture content of maize grain, the temperature conditions and duration of storage. Considering that the value of the Falling Number is determined by the activity of the amylase complex of the grain, it can be used as an express method of monitoring the state of grain stored in silo bags.

High Temperature Short Time Air Puffed Ready-To-Eat (RTE) Tapioca–Peanut Snack: Process Parameters Optimization

2013 ◽  
Vol 10 (1) ◽  
pp. 191-201
Author(s):  
Chandrakant Ramesh Yewale ◽  
Pallab Kumar Chattopadhyay
Keyword(s):  
High Temperature ◽  
Moisture Content ◽  
Process Parameters ◽  
Initial Moisture Content ◽  
Quality Attributes ◽  
Expansion Ratio ◽  
Final Moisture Content ◽  
Roasted Peanut ◽  
High Temperature Short Time ◽  
Short Time

Abstract Tapioca contains very high starch content and therefore could be used to obtain a good quality puffed product. Tapioca powder added with roasted peanut to give nutty flavor and taste was used to develop ready-to-eat (RTE) snack utilizing high temperature short time (HTST) air puffing process with center composite rotatable design (CCRD). The effects of process parameters viz., puffing temperature (200–260 °C), puffing time (30–90 s), and raw material parameters viz., initial moisture content (30–40%) and roasted peanut proportion (10–20%) on quality attributes such as final moisture content, expansion ratio, color (L value, a value), and crispness of the products were investigated and optimized using response surface methodology (RSM). The optimum quality attributes of the product in terms of final moisture content (4.7%db), expansion ratio (1.67), L value (70.96), a value (1.83), and crispness (12.1) were obtained with 20% added peanut, 35% initial moisture content, 245 °C puffing temperature and 60 s puffing time. The sensory evaluation of the optimally processed snack added with spices to enhance taste, showed the product to be crisp and highly acceptable.

scholarly journals The Experimental Determination of Optimum Parameters of the Equipment for Processing Grain in Preparation for Grinding

2019 ◽  
Vol 29 (4) ◽  
pp. 594-613 ◽  
Author(s):  
Alexander V. Anisimov ◽  
Felix Ya. Rudik
Keyword(s):  
Experimental Determination ◽  
Response Surface ◽  
Technological Process ◽  
Small Enterprises ◽  
Optimal Conditions ◽  
Steep Ascent ◽  
Grain Processing ◽  
Machine Productivity ◽  
Optimization Parameter

Introduction. Modern technology of grain processing pays special attention to the qualitative and efficient preparation of grain for milling. At small enterprises with a reduced technological process, this is almost the only way to improve product yield and quality. Without proper multi-stage preparation of grain for milling at small enterprises, it is impossible to achieve the required quality and quantity of products produced by industrial mills. Grain peeling is one of the most effective ways to clean the surface from dirt and remove outer shells. The removal of outer shells allows increasing the yield of high-grade flour at reduced milling diagrams. The efficiency of the peeling process is significantly infuencet by the design and operating parameters of the peeling machine. The purpose of this work is the experimental determination of optimal conditions for grain processing in the peeling and drying machine (the optimal combination of factors). Materials and Methods. To determine optimal conditions for grain processing in the peeling and drying machine, the method of extreme planning of the experiment was applied. The method of random balance was used to select the most significant factors based on their influence on the optimization parameter. The method of steep ascent on the response surface (the Box – Wilson method) was used to find the optimum area (the planning matrix was realized and statistical analysis of results and steep ascent on the response surface was carried out). Verification of the results was carried out on the software Statistica 10.0. Results. On the basis of experiments, a mathematical model of the technological process of wheat processing in the peeling and drying machine there were obtained, which linked the structural and mode parameters of the machine with the humidity of the treated grain. The results of the experiment confirmed the operability of the developed machine when working with high-humidity grain; they are fundamental for the machine’s further modernization. Discussion and Conclusion The analysis of the controlled factor dispersion diagram allowed us to select the most significant of them based on influence on the selected optimization parameter, the white flour color obtained from the treated grain. As a result of the evaluation of experimental data of the conducted studies, the design and mode parameters of the developed machine were determined, corresponding to the areas of the optimal optimization parameter: shaft rotation speed is 1400 rpm, angle of inclination of stamping on the sieve drum is 15 degrees, the initial moisture content of the processed grain is 15.50%, and the machine productivity does not exceed 700 kg/h.

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.

Examination of Tobacco Hygroscopicity / Über die Hygroskopizität des Tabaks

1965 ◽  
Vol 3 (1) ◽  
Author(s):  
L. Hübschen
Keyword(s):  
Moisture Content ◽  
Sorption Isotherm ◽  
Initial Moisture Content

AbstractThe present paper shows the detectable factors on which a sorption isotherm depends. Even if it is well-known that a sorption isotherm is most essentially conditioned by influences of the respective tobacco variety, other factors, such as temperature, initial moisture content, or fibre dimension, play a part as well. In general, a sorption isotherm constitutes a ''summation'' of such factors and, in the end, a combination of desorption and adsorption if the tobacco is dried or moistened from the average commercial moisture content. The tobacco hysteresis is experimentally investigated and discussed

Pengeringan Biji Kakao dengan Pengering Surya Tipe Terowong Berpenggerak Sel Fotovoltaik di Manokwari

Agrotek ◽  
2018 ◽  
Vol 2 (6) ◽  
Author(s):  
Wilson Palelingan Aman
Keyword(s):  
Moisture Content ◽  
Performance Test ◽  
Initial Moisture Content ◽  
Maximum Temperature ◽  
Photovoltaic Module ◽  
Cocoa Beans ◽  
Drying Time ◽  
Tunnel Dryer ◽  
Heat Collector ◽  
New Construction

<em>A research about cocoa beans drying used solar tunnel dryer with photovoltaic module driven have conducted in Manokwari. Solar tunnel dryer used in this research adapted from type Hohenheim with photovoltaic module and integrated air heat collector has been installed at the Department of Agricultural Technology, Papua State University Manokwari to dried cocoa beans. The objectives of this research were to design solar tunnel dryer and evaluate it�s performance in dryed cocoa beans. The result obtained was a new construction of solar tunnel dryer for cocoa beans with dimensions 6 m of length and 0,9 m of wide. The dryer completed with photovoltaic module to drive the blowers of hot drying air. �Performance test of the dryer showed that drying of 10 kg of cocoa beans with initial moisture content about 70% wet basis needed 13 hours of drying time to achieved final moisture content about 7,17% wet basis. The drying time achieved was faster compared than traditional solar drying that needed 20 hours of drying time. The maximum temperature achieved in drying chamber was 60 <sup>o</sup>C.</em>

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