scholarly journals Manufacture of an automated prototype for corn tortilla cooking

2019 ◽  
pp. 18-23
Author(s):  
Ana Lilia González-Monzon ◽  
Henry Christopher Piña-Alcantara ◽  
Israel Rueda-Medina
Keyword(s):  
Computer Science ◽  
Raw Material ◽  
Cooking Process ◽  
Gas Consumption ◽  
Corn Tortilla ◽  
Elaboration Process ◽  
Corn Tortillas

In the present work of the manufacture of an automated prototype for cooking for corn tortillas, which is a food base mainly for Mexican cuisine, where the elaboration process is done manually by hand by people who press the dough to form the tortilla put on the griddle and during the cooking process they are turned manually and using an average of 3 times. Therefore, the objective was to make a prototype of three rotating comals for the cooking of handmade tortillas to automate the process of turning and cooking the tortilla for the transformation of the raw material (dough). with which the temperature can be programmed in a range of 240 ° C-260 ° C with LP gas, without people having to turn the tortilla and thus use less time and obtain more production and only one person operates the burners, but you also have great savings in gas consumption. To carry out manufacturing and automation, three important disciplines of the mechatronics career were used, which are: mechanical, electronic and computer science. Helping in its process.

Adjustment of a technology of cast iron smelting in the blast furnace of jsc "ural steel" w ith a volume of 1232 см3 with charge h a v in g 95% share of Mikhailovskii GOK pellets

2021 ◽  
Vol 77 (7) ◽  
pp. 768-775
Author(s):  
I. F. Iskakov ◽  
G. A. Kunitsyn ◽  
D. V. Lazarev ◽  
А. А. Red`kin ◽  
S. A. Trubitsyn ◽  
...  
Keyword(s):  
Blast Furnace ◽  
Iron Ore ◽  
Raw Materials ◽  
Raw Material ◽  
Material Base ◽  
Hot Metal ◽  
Charging System ◽  
Iron Smelting ◽  
Gas Consumption ◽  
A Charge

To use effectively internal raw material base, JSC “Ural Steel” accomplished I category major overhaul of the blast furnace No. 2. The main purpose of the overhaul was to design a rational profile which could ensure an ability to operate with a charge containing 95 % of Mikhailovskii GOK (mining and concentrating plant) pellets having basicity of 0.5 by CaO/SiO2. The blast furnace No. 2 having useful volume of 1232 m3, was constructed by design of Danieli Corus, the Netherlands, and was blown in on December 30, 2020. In the process of guarantee tests, step-by-step increase of Mikhailovskii GOK pellets (Fetotal = 60.5 %, CaO/SiO2 = 0.5) content in the charge iron ore part was being accomplished from 55 to 95.1%. Charging of the blend containing pellets in the amount of 55% of iron ore part, was done by charging system 4OOCC + 1COOCC (Ore - Coke) with filling level 1.5 m. Under conditions of pellets part increase in the blend, the charging system was changed to decrease their content at the periphery, to increase it in the ore ridge zone and make it intermediate between periphery and the ore ridge. At the pellets share in the iron ore raw materials 0.75 the charging system was used as the following: 3OOCC + 1COOC + 1COOCC, while at the content 95.1% the following charging system was used: 2COOC + 2COOC + 1COOCC. It was noted that in the period of guarantee tests the furnace running was smooth. The average silicon content in the hot metal was 0.70% at the standard deviation 0.666. Sulfur content in the hot metal did not exceed 0.024%, the blowing and natural gas consumption figures were 2100 m3/min and 11000 m3/min correspondently, oxygen content in the blowing 26.5%, hot blowing and top smoke pressure figures were 226.5 and 109.8 KPa correspondently. The productivity of the furnace was reached as high as 2358 t/day at the specific coke rate 433 kg/t of hot metal. After guarantee tests completion, the pellets content in the iron ore part was decreased gradually from 95 down to 50%. The decreasing was made by 5% in every 6 hours of operation. Application of the mastered technology of the blast furnace No. 2 with the increased share of pellets will enable to stably supply the blast furnaces No. 1, 3 and 4 by iron ore raw materials in the proportion of 30-35% of pellets and 65-70% of sinter.

scholarly journals Theoretical and Experimental Performance Analysis of a Novel Domestic Biogas Burner

2020 ◽  
Vol 2020 ◽  
pp. 1-9
Author(s):  
Lucia M. Petro ◽  
Revocatus Machunda ◽  
Siza Tumbo ◽  
Thomas Kivevele
Keyword(s):  
Rural Areas ◽  
Large Scale ◽  
Fossil Fuels ◽  
Water Boiling Test ◽  
Agricultural Mechanization ◽  
Cooking Process ◽  
Mixing Chamber ◽  
Gas Consumption ◽  
Computational Fluid Dynamics Cfd ◽  
Low Efficiency

The inefficient indoor burning of fuelwood on traditional cookstoves generates pollutants, primarily carbon monoxide and many other human health-damaging emissions. It is from this risk that it is necessary to have an immediate shift to alternative cleaner fuel sources. Biogas, which is among the biofuels from biomass, is one of the resources that play a considerable part in a more diverse and sustainable global energy mix. For domestic purposes in rural areas of Tanzania, biogas provides a better option that can supplement the use of fossil fuels such as wood, charcoal, and kerosene, which is nonrenewable. However, the low efficiency experienced in the locally made biogas burners hinders the large-scale use of biogas among the population in the country. With the locally made burners, the users of biogas for the domestic application face problems including heat loss and high gas consumption which affects the whole cooking process. It is against this backdrop that the current study objectives incline on designing and improving the efficiency of the locally manufactured burners to achieve the uniform flow of fuel in the mixing chamber, which will result to the consistent heat distribution around the cooking pot. The optimization of the burner was done by using computational fluid dynamics (CFD) through varying the number of flame portholes and air holes as well as the size of the jet before fabrication. The increased efficiency of the burner has also contributed by the addition of the fuel distributor. The results showed that the optimum hole diameter of the jet was 2.5 mm and that of the manifold was 100 mm. The currently developed biogas burner was tested and compared with the other two locally made burners. The water boiling test (WBT) on these three burners showed that the developed burner has a thermal efficiency of 67.01% against 54.61% and 58.82% of the Centre for Agricultural Mechanization and Rural Technology (CARMATEC) and Simgas, respectively. Additionally, the fuel consumption of the developed burner was 736 g/L as compared to 920 g/L for CARMARTEC and 833 g/L for that of Simgas. The developed burner and its corresponding cookstove are both environmentally friendly and economical for household utilization in Tanzania and other developing countries.

scholarly journals Identifikasi Limbah pada Proses Produksi Obat Nyamuk Bakar dengan Menggunakan Material Balance

2020 ◽  
Vol 22 (2) ◽  
pp. 50-60
Author(s):  
Muhamad Haikal Sitepu ◽  
Ulfa Andayani ◽  
Tania Alda
Keyword(s):  
Production Process ◽  
Wood Flour ◽  
Material Balance ◽  
Raw Material ◽  
Forming Process ◽  
Mosquito Coil ◽  
Cooking Process ◽  
Material Balance Calculation ◽  
Material Balance Method ◽  
Process Material

 Based on the initial discussion with people form Mosquito coil factory, there is a requirement to calculate the amount of waste from the factory. According to them, several wastes (in the form of liquid and solid waste) are produced in the process of making mosquito coils.  The wastes are often scattered on the floor, causing the condition of the factory space to be unclean or dirty and can cause employees to get sick due to waste scattered on the floor. This research focuses on identifying the waste and to calculate the waste produced by each machine for the production of mosquito coils by using the Material Balance method. Material balance shows a quantitative analysis of material inputs, outputs and wastes / waste at each stage of the production process. Material balance calculation is done in the process of Sifting Coconut Shell Flour, Sifting Process for Coffee Skin Flour, Process for Sifting Wood Flour, Sifting Flour Sifting Process, Onggok Flour Cooking Process, Mixing Material into Mosquito Coe Dough, Mosquito Dough Sifting Process, Forming Process of Paste Paste Plate , The Process of Printing Paste Slabs Into Wet Double Coil, Drying Double Wet Coil Process, Drying and Separation Process of Baking Sheet with Dry Double Coil, Grinding Process of Broken Dry Double Coil, Process of Sifting Sweep Flour Falling on the Floor. Based on the observation, some of the waste obtained from each stage of the production process can be collected again and can be used again as a raw material for making mosquito coils.

scholarly journals Pollutants of Fish Processing Industry and Assessment of its Waste Management by Wastewater Quality Standards

2018 ◽  
Vol 68 ◽  
pp. 03006
Author(s):  
Setia Devi Kurniasih ◽  
Tri Edhi Budhi Soesilo ◽  
Roekmijati Soemantojo
Keyword(s):  
Waste Management ◽  
Melting Process ◽  
Quality Standards ◽  
Raw Material ◽  
Fish Processing ◽  
Processing Industry ◽  
Cooking Process ◽  
Waste Load ◽  
Wastewater Quality ◽  
Wastewater Samples

The aim of this research was to evaluate the waste management by analysing pollutants produced by the Fish Processing Industry (The XYZ Company). Field observations were carried out to see the conditions of management. While, wastewater samples were carried out in each production process. The method of analysis was covered by the conditions of waste management, and the quality and quantity of wastewater that assed based on waste quality standards for the Fish Processing Industry. The results showed that waste management at XYZ Company has not been done optimally. This is indicated by the wastewater directly only through the sewerage and it is not possible to utilize waste. In addition, the parameters of wastewater are above the wastewater quality standards. It showed the parameters of BOD5 and COD in the melting process (566.67 mg/l and 1,790 mg/l), cooking (971.67 mg/l and 1022.33 mg/l), and washing (788.33 mg/l and 2.518 mg/l). In addition, the parameters of BOD5 and COD waste load in the cooking process (1.397 kg/tonnes of raw material and 3.008 kg/tonnes of raw material) and washing (2.564 kg/tonnes of raw material and 8.684 kg/tonnes of raw material). The management improvement can encourage the ustainability of water and sanitation for all.

Energy Consumption during Produciton of Corn Extrudates in Relation to the Process Parameters

2016 ◽  
Vol 20 (2) ◽  
pp. 125-131 ◽  
Author(s):  
Magdalena Kręcisz
Keyword(s):  
Energy Consumption ◽  
Mechanical Energy ◽  
Raw Material ◽  
Process Efficiency ◽  
Extrusion Cooking ◽  
Screw Speed ◽  
Process Measurement ◽  
Cooking Process ◽  
Specific Mechanical Energy ◽  
The Impact

AbstractThe objective of the paper was to determine the impact of the rotational screw speed and the level of moisture of raw material on the efficiency and energy consumption of the extrusion-cooking process. Measurement of the extrusion-cooking process efficiency (Q) was carried out through determination of the extrudates mass and energy consumption was determined with the use of a specific mechanical energy (SME). Based on the research results it was found out that the factor which significantly decides on the measured values was a rotational screw speed. Along with the increase of this parameter the energy consumption and extrusion-cooking process efficiency increased during processing of corn grits. Extrusion-cooking process efficiency depended also on the level of moisture of raw material. At lower moisture of raw material the efficiency decreased along with the increase of the screw speed and above 18% of the moisture level it increased. Reverse relation was reported during testing the energy consumption of the extrusion-cooking process.

scholarly journals Improvement of a Preparation Process of Chromite Raw Material Used for Ferroalloys and Pigments Manufacture

2015 ◽  
Vol 17 (3) ◽  
pp. 251
Author(s):  
K.T. Zhantasov ◽  
Zh.U. Myrhalykov ◽  
B.B. Turakulov ◽  
M.K. Zhantasov ◽  
E.N. Kocherov ◽  
...  
Keyword(s):  
Raw Materials ◽  
Raw Material ◽  
Charge Composition ◽  
Material Base ◽  
Research Results ◽  
Heat Treated ◽  
Gas Consumption ◽  
Economic Indices ◽  
A Charge ◽  
Batch Formulation

<p>The given article contains the research results of carbon-containing chromite pellets’ production from off-grade raw material with application of internal coal-mining overburden rocks as flux. Besides, for the purpose of improvement of ecological situation in industrial regions and expansion of a raw-material base for ferrochrome and pigments manufacture we suppose to use in a charge composition the dust of aspiration units and electrostatic precipitators, which is formed at the preparation of raw materials and production of chromite pellets. The production technology of chromite pellets with use of a slime formed at the concentration of chrome ores as a binding substance was developed. Testing the suggested technology has been carried out in laboratory and trial conditions. The data of a chemical composition of initial components of a charge and calcined carbon-containing chromite pellets have shown economic and ecological efficiency of the developed technological process. Research results lead to the conclusion that the proposed granulation feedstock mixture pellets with a moisture content of 11–12% are obtained crude granules have a compressive strength of 2.3–3.2 kg/splashed. Increasing the content of Cr<sub>2</sub>O<sub>3</sub> in the pellets to 7.6% occurs due to the increase in the extraction of chromium oxide and due to the charge of chromium oxides contained in the sludge, as well as removal of the batch formulation was heat treated carbonates, and volatile organic substances. It was established that during this mode, the temperature in the lower layers is about 1200 °C, and a reduction in natural gas consumption achieves 50% and the residual carbon content in the pellets is about 1.5%, which leads to improvement of technical and economic indices of production chromite pellets and ferrochrome.</p>

scholarly journals Garlic jelly: preparation, physicochemical and sensory evaluation

2021 ◽  
Vol 14 (9) ◽  
Author(s):  
Sumária Sousa e Silva ◽  
Rafael Araújo de Queiroz ◽  
Sumaya Ferreira Guedes ◽  
Italo Andrey Souza Inácio Lima ◽  
Raquel Aparecida Loss
Keyword(s):  
Physicochemical Characterization ◽  
Physicochemical Characteristics ◽  
Raw Material ◽  
Soluble Solids ◽  
Brown Sugar ◽  
Total Sugars ◽  
Total Soluble Solids ◽  
Cooking Process ◽  
Sensory Tests

This study aimed to evaluate the physicochemical characteristics of garlic and the production of jellies. For this, fresh garlic was submitted to the cooking process and evaluated about moisture, pH, acidity, soluble solids, total sugars, and ash contents. Only garlic and garlic and pepper were prepared using crystal and brown sugar as sweeteners. The jelly that presented the highest number of parameters according to the legislation was submitted to sensory tests. The physicochemical characterization of the raw material showed that cooking did not interfere in pH, but increased acidity and reduced the content of total soluble solids in garlic submitted to cooking for 20 minutes. The jellies prepared with the addition of crystal sugar presented moisture higher than the values stipulated by the legislation. The addition of pepper contributed to increased acidity, regardless of the type of sugar. However, the jellies made with crystal sugar were slightly more acidic than those added to brown sugar. To the content of total soluble solids, all jellies are within the values required by the legislation. The sensory tests did not indicate any of the jellies as preferred and showed no difference in the sensory attributes evaluated between the jams with brown sugar and crystal. In general, the added jelly of brown sugar was pointed with burning and ideal viscosity by many judges. Thus, both jellies can be an alternative in the development of new products, as a potential to add value to garlic.

scholarly journals The influence of cooking on the antioxidant properties and polyphenol content in buckwheat, barley and millet groats and the transfer of the compounds to the water

10.5219/1171 ◽  
2019 ◽  
Vol 13 (1) ◽  
pp. 759-766
Author(s):  
Barbara Krochmal-Marczak ◽  
Barbara Sawicka
Keyword(s):  
Antioxidant Properties ◽  
Correlation Coefficients ◽  
Polyphenolic Compounds ◽  
Raw Material ◽  
Research Subject ◽  
Dpph Radical ◽  
Polyphenol Content ◽  
Colour Parameter ◽  
Cooking Process ◽  
Colour Parameters

The research subject was the influence of the cooking process on the polyphenol content and antioxidant properties of groats (buckwheat groats, barley groats, millet groats) and on the colour parameters of the products. After groats cooking, also the water was tested for the polyphenol content and antioxidant properties that permeated into the decoction of the cooked raw material. The evaluation of the antioxidant properties of groats was conducted with the DPPH radical assay, the polyphenol content was determined with the Folin-Ciocalteu reagent, and the colour was determined with the trichromatic colorimetry method using the Konica Minolta CM-5 colorimeter (Osaka, Japan). The cooking process significantly lowered the content of polyphenolic compounds and antioxidant properties of the ready products. The best antioxidant properties after cooking were found in buckwheat groats and the weakest in millet groats. The polyphenol content in cooked products depended on the type of groats. Cooking significantly decreased the polyphenol content, but only in buckwheat and barley groats, as well as causing a change of groats colour as compared to uncooked samples. The most antioxidant properties were found in the water from cooking barley groats, and the least – from cooking millet groats. The most polyphenols permeated into the water from cooking buckwheat groats, and the least from cooking millet groats. All groats, except millet groats, darkened after cooking. In all types of groats, the correlation coefficients between colour parameter and general polyphenol content and the ability to scavenge DPPH radicals showed very strong negative dependences. The conducted research can help in designing the technological process of cooking buckwheat, barley and millet groats, and a way of using the water from cooked groats for consumption.

scholarly journals Technological characterization of a clay used in the manufacture of masonry products for construction

Respuestas ◽  
2020 ◽  
Vol 25 (2) ◽  
Author(s):  
María Teresa Crespo-Guerra ◽  
Ricardo Andrés García-León ◽  
Nelson Afanador-García
Keyword(s):  
Chemical Characterization ◽  
Economic Resources ◽  
Raw Material ◽  
Mechanical Resistance ◽  
X Ray Diffraction ◽  
X Ray ◽  
Clay Bricks ◽  
Cooking Process ◽  
Minimum Requirements

In the present investigation, the physical, mechanical, and chemical characterization of the raw material used in two companies dedicated to the manufacture of solid bricks in the region of Cesar, Colombia, was carried out. Initially, the hydrometric test was performed on five clay samples from different quarries with which the percentages of sand, silt, and clays were determined. These percentages were placed in the Winkler diagram to identify the types of existing clays according to their texture and the types of products that can be manufactured. Subsequently, the chemical characterization was carried out through the X-ray diffraction and fluorescence tests, to determine the phases and elements present in two of the optimal samples for the manufacture of the bricks that may arise during the cooking process. The results of the test of mechanical resistance to compression in solid brick units showed that the clays currently used by the company do not meet the minimum requirements for the production of solid clay bricks, according to the parameters of the Colombian technical standard NTC 4205-09. With this research, we expect to predict the behavior of the raw material in the stages of the production process, which will obviously improve the environmental and economic resources of the companies. The result of the characterization of the raw material will allow us to predict the structural behavior and to carry out indispensable design and reinforcement models in building and attention to the community.

scholarly journals Characterization of Aroma Compounds in Cooked Sorghum Using Comprehensive Two-Dimensional Gas Chromatography-Time-of-Flight Mass Spectrometry and Gas Chromatography-Olfactometry-Mass Spectrometry

Molecules ◽  
2021 ◽  
Vol 26 (16) ◽  
pp. 4796
Author(s):  
Shuang Chen ◽  
Li Wang ◽  
Derang Ni ◽  
Lin Lin ◽  
Heyu Wang ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Solid Phase ◽  
Time Of Flight ◽  
Aroma Compounds ◽  
Raw Material ◽  
Two Dimensional ◽  
Flight Mass Spectrometry ◽  
Cooking Process ◽  
Gas Chromatography Olfactometry

Sorghum is the major raw material for the production of Chinese Baijiu (Chinese liquor) and has a great effect on the flavor of Baijiu. Volatiles in cooked glutinous and non-glutinous sorghum samples were extracted using solid-phase microextraction (SPME) and analyzed via comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC×GC-TOFMS) and gas chromatography-olfactometry/mass spectrometry (GC-O/MS). A total of 145 volatile compounds and 52 potent odorant compounds were identified from both sorghum types according to the retention index, MS, aroma, and standards. Based on their aroma features, the compounds were grouped into eight general categories, and the intensities of each aroma group were summed. Moreover, most of the compounds detected in the cooked sorghums were also detected in commercial Chinese Baijiu, indicating that the aroma compounds produced during the sorghum cooking process have a direct and significant influence on the final flavor quality of Baijiu.

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