scholarly journals Mathematical and Analytical Evaluation of Paste Products Quality

2021 ◽  
Vol 4 (2) ◽  
pp. 332-344
Author(s):  
Victor Guts ◽  
Olga Koval ◽  
Svitlana Bondar
Keyword(s):  
Mathematical Model ◽  
Differential Equations ◽  
Analytical Approach ◽  
Experimental Studies ◽  
Control Sample ◽  
Poultry Meat ◽  
Analytical Evaluation ◽  
Organoleptic Evaluation ◽  
Quality Of Food

Topicality. In modern conditions, the society feels a growing demand in products made from natural ingredients of high nutritional value. Such products include meat pastes, the quality of which depends on their recipe, technological processes, equipment, and modes of its operation. With the implementation of innovative technological regimes and new equipment, there is a necessity to determine and prognosticate the quality of food products at all stages of their production and sale. According to the mentioned above, as well as economic feasibility of using automated systems for technological processes management, there is a need to elaborate a new mathematical and analytical approach to assessing and prognosticating changes in the quality of meat paste with various additives. Aim and research methods. The aim of this research is to elaborate a method for modeling the material system state, based on differential equations of kinetics of biochemical processes, assessment, and prognostication of food quality. Research methods. The method of mathematical and analytical evaluation of the paste products quality is grounded on modified mathematical models, differential equations, visualisation of research results in the form of 3D graphs, obtained by using symbolic computer mathematics. The quality of new meat paste products is compared with the quality of the paste, which is assumed to be relatively optimal according to the main organoleptic parameters of sensory quality assessment and control sample. The control sample of the paste is cooked according to the classical technology, and the recipe (GSTU 4424:2005). The prototype samples are cooked according to the innovative technology, which involves adding mechanically deboned poultry meat to the main raw material. Results. New results of analytical and experimental studies of the quality of meat paste products, cooked according to the classic recipe with the use of mechanically deboned poultry meat, are offered. The method for determining the coefficients, included in the mathematical model for assessing the meat paste products quality, their analytical relation with the optimization parameter, is elaborated. The expediency of using modern methods of symbolic computer mathematics for solving and analysing differential equations, presenting results in 3D graphs, is proved. The conducted research makes it possible to prognosticate the quality of food products, to control possible changes in their recipe while using various additives, to carry out elaborating new paste products. Conclusions and discussion. Based on the results of theoretical and experimental studies, a new mathematical model for estimating the quality of meat paste products in the form of the first-order differential equation, is offered. Its analogue is the equations, recommended for modeling the processes of biochemical kinetics. It is proved that the computer programme of mathematical and analytical research and prognostication the foodstuff quality (Goots et al., 2018) is universal. The offered mathematical model makes it possible to envision the quality of meat paste products, based on organoleptic evaluation. With its help, it becomes possible to determine the vector of possible changes in product quality and its optimisation, while elaborating the 3D graph. Mathematical and analytical assessment of the new paste products quality highlights that the partial replacement of the main meat raw by mechanically deboned poultry meat, and in pastes, made according to classical technology and the GSTU recipe (4424:2005), does not really reduce the parameters of organoleptic evaluation. In some cases, they are even higher than in the control paste samples, and very close to optimal ones. This new mathematical and analytical approach to assessing the paste products quality is promising in new culinary products elaboration in the restaurant business.

scholarly journals Use of the mathematical model of the ignition system to analyze the spark discharge, including the destruction of spark plug electrodes

Open Physics ◽  
2018 ◽  
Vol 16 (1) ◽  
pp. 57-62 ◽  
Author(s):  
Sebastian Różowicz
Keyword(s):  
Mathematical Model ◽  
Experimental Studies ◽  
Fuel Mixture ◽  
Spark Discharge ◽  
Fuel Additives ◽  
Ignition System ◽  
Spark Plug ◽  
The Mathematical Model

Abstract The paper presents the results of analytical and experimental studies concerning the influence of different kinds of fuel additives on the quality of the spark discharge for different configurations of the ignition system. The wear of the spark plug electrode and the value of spark discharge were determined for various impurities and configurations of the air-fuel mixture.

scholarly journals DEVELOPMENT AND RESEARCH OF PROMISING SCHEMES FOR DIVIDING PIPES INTO DIMENSIONAL BILLETS

2021 ◽  
pp. 30-37
Author(s):  
Sergii Karnaukh
Keyword(s):  
Mathematical Model ◽  
Experimental Studies ◽  
Connecting Rod ◽  
High Quality ◽  
Cutting Knife ◽  
3D Software ◽  
The Mathematical Model ◽  
Cut Surface ◽  
Deform 3D

The purpose of this work is to study the known method of division of pipes by introducing a figure knife and the development of promising designs of equipment for division of pipes into measured workpieces. Based on the analysis of the actuating crank-slider mechanisms used in the equipment for division of pipes into measured workpieces, promising schemes of short-connecting rod mechanisms have been discovered that provide a local pipe section along the perimeter. The developed design of the device for dividing pipes into dimensional workpieces by the eccentric twisting method, which contains a wedge-joint mechanism in combination with a compact circular actuator, also allows to reduce energy and power costs for separation, reduce the consequences of instantaneous unloading of equipment and ensure high quality workpieces. A mathematical model of the proposed equipment was developed and the modeling of the cutting process was carried out using the DEFORM-3D software package. The analysis of the results obtained showed that in the extreme positions of the knives, jamming of the knives is possible. To eliminate jamming, it is necessary that the knives do not reach the extreme position. The adequacy of the mathematical model is confirmed by experimental studies. The error of the calculated and measured values of the torque on the cutting knife does not exceed 10%. This is due to the need for a more correct accounting of friction on the contact surfaces of the equipment. Cut tubular blanks have high geometric accuracy and high quality of the cut surface.

scholarly journals VIBRATION MODULATION CAUSES AT ROTATION FREQUENCY IN ROTARY MACHINES

Akustika ◽  
2019 ◽  
Vol 32 ◽  
pp. 151-157
Author(s):  
Sergey Alekseevich Rykov ◽  
Irina Kudryavtseva ◽  
Sergey Vladimirovich Rykov
Keyword(s):  
Mathematical Model ◽  
Experimental Studies ◽  
Rotation Frequency ◽  
Diagnostic Methods ◽  
Bearing Unit ◽  
Rotary Machines ◽  
The Mathematical Model

The results of theoretical and experimental studies of the modulation of vibrations of rotary machines have been presented at rotation frequency. It has been shown that at the rotation frequency, the possible causes of the origin of the “side” spectral discrete components are the presence of a clearance and friction in bearing units. On the basis of the data obtained in the mathematical model, the diagnostic methods of the quality of functioning the bearing unit of rotary mechanisms are proposed.

scholarly journals An approximate mathematical model for estimating the influence of vibrations on attached elements of a mobile robot video system

2021 ◽  
pp. 20-26
Author(s):  
A. A. Lobaty ◽  
M. М. Tatur ◽  
A. K. Ibrahim
Keyword(s):  
Mathematical Model ◽  
Differential Equations ◽  
Mobile Robot ◽  
Random Process ◽  
Random Vibration ◽  
Experimental Studies ◽  
Mobile Platform ◽  
Special Equipment ◽  
Video System ◽  
Vibration Process

The problem of constructing and applying of mathematical model for assessing the influence of vibrations on the attached elements of the video system of a mobile robot is solved. This robot is considered as a mobile platform for placing of the special equipment for various purposes. The analysis of mathematical models and the results of experimental studies of vibrations of multi-support wheeled machine and its structural elements has been conducted. On the basis of this analysis, the form of a stochastic mathematical model of vibrations of the structure of a mobile robot has been substantiated. The vibration model is specified as a correlation function or spectral density of a random process for various conditions of the robot’s movement. Differential equations of the shaping filter for modeling а random vibration process with given characteristics are presented. Differential equations for the probabilistic moments of the vibration process are presented. Based on the equations for the probabilistic moments and the proposed formula, an assessment of events, which consist in exceeding the vibration amplitude of a given level was carried out. These events are named as outliers of a random process and characterize the range within the basic properties of the equipment installed on the mobile platform are preserved. An analytical study of a mathematical model to determine the intensity of emissions of a random vibration process has been carried out. The probabilistic characteristics of the vibration process and the intensity of emissions are determined. The obtained theoretical results make it possible to assess the performance of the elements of a video system installed on a mobile platform and to formulate the basic requirements for tolerances for their parameters. The results of computer modeling clearly showed the efficiency of the proposed mathematical model for assessing the influence of vibrations.

scholarly journals DEVELOPMENT OF NEW CRISPY BREADS WITH THE INCLUSION OF VEGETABLE ADDITIVES AND EVALUATION OF THEIR QUALITY

2018 ◽  
Vol 6 ◽  
pp. 18-25
Author(s):  
Maryna Mardar ◽  
Tetiana Bordun ◽  
Rafaela Znachek ◽  
Svitlana Vikul
Keyword(s):  
Control Sample ◽  
Chemical Properties ◽  
Herbal Supplements ◽  
Organoleptic Evaluation ◽  
Chemical Indicators ◽  
Organoleptic Characteristics ◽  
Physico Chemical ◽  
Mountain Ash ◽  
Tea Extract

Spelt-based crispy breads with the inclusion of herbal supplements (powders of milk thistle, mountain ash, wild rose and green tea extract) and the results of assessing the quality of new products by organoleptic and physico-chemical indicators are presented. For a tasting evaluation, a point scale has been developed for the organoleptic evaluation of sugary-grain crispy breads. On the basis of which the organoleptic analysis of crispy breads, enriched with herbal supplements, has been carried out It is established that the introduction of vegetable additives in the composition of crispy bread leads to an improvement in the organoleptic characteristics of finished products. These products are characterized by a crispy, porous structure, an attractive light cream color, a harmonious taste, a pronounced smell of used additives. According to the results of the tasting evaluation, samples enriched with herbal supplements received the highest score in relation to the control sample, which meets the requirements of potential consumers. On the basis of physico-chemical indicators, it has been established that the introduction of grain additives to crispy breads does not impair the physic-chemical properties of these products. On the basis of the obtained data, the expediency of the production of new spelt-based crispy breads with the inclusion of enriching additives with improved organoleptic properties is substantiated.

scholarly journals INVESTIGATION OF THE INFLUENCE OF PRESSING BELTS TENSION OF THE BACK CIRCUIT OF PRESS - SELECTIVE PR-1.5

2018 ◽  
Vol 13 (2) ◽  
pp. 76-76
Author(s):  
Валерий Белов ◽  
Valeriy Belov ◽  
Леонид Рыбаков ◽  
Leonid Rybakov ◽  
Светлана Овчукова ◽  
...  
Keyword(s):  
Mathematical Model ◽  
Experimental Studies ◽  
Field Research ◽  
Test Protocol ◽  
Optimal Value ◽  
The Stability ◽  
The Moment ◽  
The Mathematical Model ◽  
Elastic Characteristics

A brief analysis of suspension mechanisms and ways to improve the quality of press harvesting for flax harvesting is considered. By researching the mathematical model, the authors prove the possibility of increasing the stability of the elastic characteristics of the suspension mechanisms by changing the angle between the levers or changing the geometry of the structure, for example, the attachment point of a two-arm lever. Particular attention is drawn to the new term “reduced rigidity” of the suspension mechanism. Using this notion and the method of its determination, the authors recommend determining the optimal value of the reduced stiffness of the suspension in the way of mathematical modeling and using this indicator as the main optimization parameter. The results of theoretical and experimental studies were presented by the authors in the form of elastic characteristics of the suspension mechanisms. When conducting a study of the mathematical model, it is suggested to take into account the condition of equality of the maximum values of the moments of forces from the action of the tension forces of the belts or the mass of the working element and the moment of forces acting on the side of the tension springs. During the research of the suspension mechanism, the actual dimensions of the PR-1.5 baler design were adopted. At the same time, we briefly describe the design of the improved tensioning mechanism of a baler for flax harvesting. A rather detailed analysis is given by the authors of the obtained elastic characteristics of the suspension mechanism. Some new features of the elastic characteristics of the suspension mechanism that have not been previously detected are described. To confirm the correctness of the reasoning, the authors implemented their research in a real press-picker and conducted field research that confirmed the possibility of improving the quality of the upgraded version of the machine. To confirm the results of the research, the authors presented a fragment of the field test protocol. The task is solved, uniformity of the roll density is ensured and its density is increased.

All-mode Validation of Calculations in the Analysis of Electric Power

2020 ◽  
Vol 11 (11) ◽  
pp. 28-37
Author(s):  
Aleksey A. SUVOROV ◽  
◽  
Alexander S. GUSEV ◽  
Mikhail V. ANDREEV ◽  
Alisher B. ASKAROV ◽  
...  
Keyword(s):  
Mathematical Model ◽  
Differential Equations ◽  
Power System ◽  
Electric Power ◽  
Field Data ◽  
Transient Stability ◽  
Experimental Studies ◽  
Electric Power System ◽  
Adequate Model ◽  
Simulation Results

The transient stability is the main condition for reliability and survivability operation of electric power system. The transient stability analysis is an extremely complex problem. It uses the results of numerical integration of differential equations that form a mathematical model of the power system. However, the mathematical model of a large-scale power system contains a rigid nonlinear system of extremely high-order differential equations. Such system cannot be solved analytically. The simplifications and limitations are used for improving the conditionality of the power system mathematical model in time-domain simulation. It decreases the reliability and accuracy of the simulation results. In this regard, it becomes necessary to validate them. The most reliable way of validation is to compare simulation results with field data. However, it is not always possible to receive the necessary amount of field data due to many power system states and a large amount of disturbances leading to instability. The paper proposes an alternative approach for validation: using an adequate model standard instead of field data. The prototype of Hybrid Real Time Power System Simulator having the necessary properties and capabilities has been used as the reference model. The appropriate sequence of actions has been developed for validation. The adequacy of proposed approach is illustrated by the fragments of the experimental studies

OPTIMIZATION OF INULIN CONTENT IN THE FORMULATION OF SOFT WAFERS ON BASED WHEAT FIBER

2020 ◽  
Author(s):  
Р.З. СХАШОК ◽  
Ю.Н. ФИЛИППЕНКО ◽  
Н.А. ТАРАСЕНКО
Keyword(s):  
Dietary Fiber ◽  
Quality Indicators ◽  
Control Sample ◽  
Chemical Parameters ◽  
Organoleptic Evaluation ◽  
Physical And Chemical Parameters ◽  
Quality Of Products ◽  
Physical And Chemical ◽  
Optimal Quality

Исследовано влияние инулина, внесенного в рецептуру мягких вафель взамен части сахара, на качество изделий. Раствор инулина Beneo (Orafti) GR вносили в тесто в количестве 3, 5 и 7% к массе муки. Контролем был образец мягких вафель без добавки инулина. Одновременно с инулином во все образцы вносили пшеничные пищевые волокна Камецель FW 200 в количестве 15% к массе муки. На основе исследования физико-химических показателей влажности и плотности тестовых заготовок, а после их выпечки – намокаемости и влажности готовых изделий установлено, что оптимальные показатели качества имел образец мягких вафель с 5-процентным содержанием инулина. По разработанной рецептуре изготовлены мягкие вафли с добавкой пшеничных волокон и установленным количеством инулина. Проведена органолептическая оценка изделий, определено содержание основных пищевых веществ. Установлено, что мягкие вафли, в рецептуру которых внесены пшеничные волокна Камецель FW 200 и инулин Beneo (Orafti) GR, дольше сохраняют свежесть, содержат на 15% меньше жира, на 6% больше белка и на 8% менее калорийны по сравнению с контрольным образцом. The effect of inulin added to the formulation of soft wafers instead of sugar on the quality of products was studied. Beneo (Orafti) GR inulin solution was added to the dough in an amount of 3, 5 and 7% by weight of flour. A sample of soft wafers without inulin supplementation was a control. Wheat dietary fiber Kametsel FW 200 in an amount of 15% by weight of flour was added simultaneously with inulin to all samples. On the basis on the study of physical and chemical parameters of humidity and density of test blanks, and after baking-wetness and humidity of finished products, it was found that a sample of soft wafers with 5% inulin content had optimal quality indicators. According to the developed recipe, soft wafers with the addition of wheat fibers and a set amount of inulin are made. Organoleptic evaluation of products was carried out, the content of the main food substances was determined. It was found that soft wafers with wheat fiber Kamenzel FW 200 and inulin Beneo (Orafti) GR added to the recipe retain freshness longer, contain 15% less fat, 6% more protein and 8% less calories compared to the control sample.

scholarly journals TECHNOLOGY OF GLUTEN-FREE GINGERBREADS FROMSESAME FLOUR

2021 ◽  
Vol 38 (2) ◽  
pp. 85-93
Author(s):  
MEDVEDIEVA Anzhelika ◽  
ANTONYUK Iryna ◽  
GRABOVSKA Olena
Keyword(s):  
Chemical Composition ◽  
Wheat Flour ◽  
Control Sample ◽  
Rice Flour ◽  
Gluten Free ◽  
Organoleptic Evaluation ◽  
Free Products ◽  
Complete Replacement ◽  
Organoleptic Parameters

Background. Flour confectionery in Ukraine is in high demand, it’s made gluten-free mainly using corn and rice flour, rarely buckwheat. In our opinion, an inte­resting alternative to these types of flour will be to use sesame flour in the recipe and technology of gingerbread products, due to its convenience and unique taste. We have not found any research on the use of sesame flour in the technologies of gingerbread flour confectionery in available sources. The aim of this research is to scientifically substantiate and develop the techno­logy of gluten-free gingerbread with a complete replacement of wheat with sesame flour. Materials and methods. The object of research is the technology of gingerbread using gluten-free finely ground sesame flour. As a control sample, high-grade wheat flour was used for the preparation of children’s gingerbread by custard. The quality of gingerbread is determined according to DSTU 4187:2003 (State Stan­dards of Ukraine). Organoleptic evaluation of the samples was performed on a 5-point scale. The calculation of nutritional value (proteins, lipids, carbohydrates, dietary fiber), and the content of minerals is carried out according to the tables of chemical composition. Results. With the help of test doughs, it was found that in the recipe of children’s gingerbread it is possible to completely replace wheat flour with sesame and "dry perfume" (a mixture of spices) with nutmeg. According to organoleptic parameters of two types of gingerbread from wheat and sesame flour, the latter were less porous, but had a pleasant rich taste of sesame and nutmeg aroma. As a result, the identified shortcomings do not have a significant impact on the overall quality of gluten-free products. The technological scheme of preparation of "Sesame" gingerbreads with the use of sesame flour and nutmeg has been developed. The chemical composition, mineral content and energy value of control and deve­loped gingerbreads were calculated. The latter had better nutritional and biological value. Conclusion. The technology of gingerbread dough and gingerbreads with the use of sesame flour and nutmeg has been developed, which improves the organoleptic and physicochemical parameters of the new "Sesame" gingerbreads, makes their taste more expressive and enriches them with useful microelements. By replacing wheat flour with sesame, the finished products do not contain gluten and can be recommended to certain categories of consumers who suffer from diseases associated with wheat protein intolerance and allergy to it.

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