An Improved Structure Design of Rolling Drum for the Mixture of Different Sizes of Particles

2014 ◽  
Vol 556-562 ◽  
pp. 456-459
Author(s):  
Yuan Lou Gao ◽  
Li Zhou ◽  
Xin Wang
Keyword(s):  
Image Analysis ◽  
Experimental Method ◽  
Chemical Industry ◽  
Food Industry ◽  
Structure Design ◽  
Cement Industry ◽  
Mixing Rate ◽  
Traditional Structure ◽  
The Stability

In many industries, such as chemical industry, food industry and cement industry, rolling drum are widely used for the mixing of solids which in many cases is the mixture of particles of different sizes. The quality of product is directly determined by the mixing uniformity, thus it is desired to guarantee the stability of mixing extent of rolling drum. This paper describes a new structure design for the mixture of different sizes of particles, and an image-analysis-based experimental method to verify the effectiveness of this new structure. Results of the experiment showed that using the new structure would enable a faster mixing rate, and obtaia higher mixing extent relative to the traditional structure.

scholarly journals On Matters Needing Attention in Building Structure Design

2015 ◽  
Vol 4 (3) ◽  
pp. 30
Author(s):  
Ruiping Huo
Keyword(s):  
Construction Industry ◽  
Structural Design ◽  
Structure Design ◽  
Building Structure ◽  
Construction Work ◽  
Design Problems ◽  
Building Technology ◽  
The Stability ◽  
Technology And Design

<p>Although there have been good developments in China’s construction industry with increasing building technology and design levels, there are still some issues that require attention and to be solved by designers in constructing structure designs. The stability of building structure and the quality of construction can only be ensured with continual rectifying and solving problems in structural design. In this study, the discussion examines some design problems encountered in actual construction work.</p>

scholarly journals On Matters Needing Attention in Building Structure Design

2015 ◽  
Vol 4 (3) ◽  
pp. 30
Author(s):  
Ruiping Huo
Keyword(s):  
Construction Industry ◽  
Structural Design ◽  
Structure Design ◽  
Building Structure ◽  
Construction Work ◽  
Design Problems ◽  
Building Technology ◽  
The Stability ◽  
Technology And Design

<p>Although there have been good developments in China’s construction industry with increasing building technology and design levels, there are still some issues that require attention and to be solved by designers in constructing structure designs. The stability of building structure and the quality of construction can only be ensured with continual rectifying and solving problems in structural design. In this study, the discussion examines some design problems encountered in actual construction work.</p>

scholarly journals Colorimetric parameters as a stability indicative of banana alcoholic extract submitted to storage

2020 ◽  
Vol 9 (9) ◽  
pp. e884998227
Author(s):  
Josef Gastl Filho ◽  
Millena Almeida Resende ◽  
Flávio Caldeira Silva
Keyword(s):  
Food Industry ◽  
Room Temperature ◽  
Storage Time ◽  
Storage Period ◽  
Raw Material ◽  
Banana Peel ◽  
Alcoholic Extract ◽  
The Stability ◽  
Plot Design

Studying the stability of the raw material as a function of the storage time is fundamental to establish the characteristics performance and to determine the period that it should be stored. The objective of the present study was to evaluate the stability of the alcoholic extract for 28 days of storage. It was performed in a completely randomized and split-plot design (3x5) with 3 repetitions and using the following formulation: 500 g of banana components (peel, pulp or peel plus pulp), 1000 mL of cereal alcohol 96 ºGL and maceration process for fifteen days. Filtered alcoholic extracts were stored in a dark place at room temperature for analysis of colorimetric parameters Luminosity, hue, chroma, chromaticity a* and chromaticity b*. Results showed that storage period for 28 days significantly affected stability, promoting notable reduction in Luminosity, hue, chromaticity b* and chroma and also increased the chromaticity value chromaticity a*. It was observed that the banana pulp alcoholic extract showed the highest values for Luminosity and hue, and the banana peel alcoholic extract stood out in relation to the chromaticity chroma, chromaticity a* and chromaticity b*. The information obtained through colorimetric parameters can be used by the food industry to establish procedures that mitigate the effects of the storage period in the raw material, since the characteristics inherent to the raw material are significantly changed over time and result in changes in the quality of the final product.

An Image-Based Analysis Method of Transverse Mixing in a Rotating Drum

2014 ◽  
Vol 556-562 ◽  
pp. 5102-5106
Author(s):  
Yuan Lou Gao ◽  
Li Zhou ◽  
Xin Wang
Keyword(s):  
Contact Length ◽  
Cement Industry ◽  
Rotating Drum ◽  
Analysis Method ◽  
Mixing Rate ◽  
Transverse Mixing ◽  
Mixing Rates ◽  
Single Material ◽  
Physical Quantities

In many industries, such as chemical industry, food industry and cement industry, rolling drum are widely used for mixing solids. The quality of product is directly determined by the mixing uniformity, thus it is desired to be able to research the mixing rates quantitatively. This paper describes an image-based experimental method to study the mixing process. With three physical quantities, the contact length, the diameters of single material blocks and the average extent of the adjacent areas, the mixing rate and some other mixing feathers could be evaluated. And an experiment was conducted to verify this analysis method.

Criteria for evaluation of the coordinate measurements quality of parts geometric parameters at pilot-experimental production

2019 ◽  
pp. 3-8
Author(s):  
N.Yu. Bobrovskaya ◽  
M.F. Danilov
Keyword(s):  
Quality Indicators ◽  
Quality Management System ◽  
Technical Specification ◽  
Experimental Production ◽  
Technological Heredity ◽  
Coordinate Measurements ◽  
Reasonable Choice ◽  
The Stability ◽  
Geometric Elements

The criteria of the coordinate measurements quality at pilot-experimental production based on contemporary methods of quality management system and traditional methods of the measurements quality in Metrology are considered. As an additional criterion for quality of measurements, their duration is proposed. Analyzing the problem of assessing the quality of measurements, the authors pay particular attention to the role of technological heredity in the analysis of the sources of uncertainty of coordinate measurements, including not only the process of manufacturing the part, but all stages of the development of design and technological documentation. Along with such criteria as the degree of confidence in the results of measurements; the accuracy, convergence, reproducibility and speed of the results must take into account the correctness of technical specification, and such characteristics of the shape of the geometric elements to be controlled, such as flatness, roundness, cylindrical. It is noted that one of the main methods to reduce the uncertainty of coordinate measurements is to reduce the uncertainty in the initial data and measurement conditions, as well as to increase the stability of the tasks due to the reasonable choice of the basic geometric elements (measuring bases) of the part. A prerequisite for obtaining reliable quality indicators is a quantitative assessment of the conditions and organization of the measurement process. To plan and normalize the time of measurements, the authors propose to use analytical formulas, on the basis of which it is possible to perform quantitative analysis and optimization of quality indicators, including the speed of measurements.

An image analysis based expert system for assessing the quality of freeze-dried protein formulations

2012 ◽  
Author(s):  
Jukka Rantanen ◽  
Hjalte Trnka ◽  
Jian Wu ◽  
Marco van de Weert ◽  
Holger Grohganz
Keyword(s):  
Image Analysis ◽  
Expert System ◽  
Protein Formulations ◽  
Freeze Dried

Studi fortifikasi hidrolisat protein udang rebon (mysis relicta) pada mie sagu

2020 ◽  
Vol 6 (1) ◽  
pp. 039
Author(s):  
Trie Omitha Purba ◽  
Suparmi Suparmi ◽  
Dahlia Dahlia
Keyword(s):  
Experimental Method ◽  
Proximate Composition ◽  
Protein Hydrolysate ◽  
Quality Standards ◽  
Processing Technology ◽  
Fish Processing ◽  
Mysis Relicta ◽  
Marine Chemistry ◽  
Randomized Design

The study aimed to determine the effect of rebon shirmp (mysis relicta) protein hydrolisate fortification to the sago noodles and to observe the characteristics of the sago noodles produced. The research was carried on in February – April 2019 in the  Laboratory of Fish Processing Technology, Integrated Laboratories, and the Fisheries and Marine Chemistry Laboratories at the Universitas Riau. The method used was the experimental method, designedas a non-factorial complete randomized design. The treatment conducted was addingof rebon shrimp protein hydrolysate at 4 level concentrations (0%, 5%, 10% dan 15%). The variables assessed were the quality of organoleptic (appearance, texture, odor, flavor) and the proximate composition. The results showed that the proteinhydrolysate of rebon shrimp at concentration of 15% was the best treatment and in accordance to the quality standards of dried noodles (SNI 01-2974-1996), indicated bythe highest organoleptic qualityof the dried noodles produced, including: the appearance that was brown, less attractive, whole, less neat; the texture that was dry and compact; the aroma that was quite fragrant, spesific rebon shrimp; and the taste that was quite tasty and shrimp flavored. The proximate composition ofthe best product was presented by the content of moisture, ash, fat, protein, and carbohydrate at 7.55%,1.02%, 0.17%, 16.76%, and 74.49%, respectively.Keywords: Hydrolysate protein, rebon shrimp, sago noodles

Statistical Management of Food Production Processes

2020 ◽  
pp. 30-35
Author(s):  
N.A. Jurk ◽  
Keyword(s):  
Production Process ◽  
Control Chart ◽  
Food Production ◽  
Time Interval ◽  
Bakery Products ◽  
Shewhart Control ◽  
Manufactured Products ◽  
Mnemonic Technique ◽  
The Stability

The article presents scientific research in the field of statistical controllability of the food production process using the example of bakery products for a certain time interval using statistical methods of quality management. During quality control of finished products, defects in bakery products were identified, while the initial data were recorded in the developed form of a checklist for registering defects. It has been established that the most common defect is packaging leakage. For the subsequent statistical assessment of the stability of the production process and further analysis of the causes of the identified defect, a Shewhart control chart (p-card by an alternative feature) was used, which allows you to control the quality of manufactured products by the number of defects detected. Analyzing the control chart, it was concluded that studied process is conditionally stable, and the emerging defects are random. At the last stage of the research, the Ishikawa causal diagram was used, developed using the 6M mnemonic technique, in order to identify the most significant causes that affect the occurrence of the considered defect in bakery products. A more detailed study will allow the enterprise to produce food products that meet the established requirements.

Strategy for Protecting the North Sea: A Chemical Industry Perspective

1991 ◽  
Vol 24 (10) ◽  
pp. 269-276
Author(s):  
J. R. Lawrence ◽  
N. C. D. Craig
Keyword(s):  
North Sea ◽  
Chemical Industry ◽  
Important Research ◽  
The Public ◽  
The North ◽  
Anthropogenic Inputs ◽  
Seven Principles ◽  
The North Sea ◽  
The Cost

The public has ever-rising expectations for the environmental quality of the North Sea and hence of everreducing anthropogenic inputs; by implication society must be willing to accept the cost of reduced contamination. The chemical industry accepts that it has an important part to play in meeting these expectations, but it is essential that proper scientific consideration is given to the potential transfer of contamination from one medium to another before changes are made. A strategy for North Sea protection is put forward as a set of seven principles that must govern the management decisions that are made. Some areas of uncertainty are identified as important research targets. It is concluded that although there have been many improvements over the last two decades, there is more to be done. A systematic and less emotive approach is required to continue the improvement process.

Insights into Potent Therapeutical Antileukemic Agent L-glutaminase Enzyme Under Solid-state Fermentation: A Review

2020 ◽  
Vol 21 (3) ◽  
pp. 211-220 ◽  
Author(s):  
Chandrasai Potla Durthi ◽  
Madhuri Pola ◽  
Satish Babu Rajulapati ◽  
Anand Kishore Kola
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Food Industry ◽  
Energy Requirement ◽  
Production Studies ◽  
Wide Range ◽  
Hybridoma Technology ◽  
Bacteria And Fungi ◽  
The Stability ◽  
Glutaminase Activity

Aim & objective: To review the applications and production studies of reported antileukemic drug L-glutaminase under Solid-state Fermentation (SSF). Overview: An amidohydrolase that gained economic importance because of its wide range of applications in the pharmaceutical industry, as well as the food industry, is L-glutaminase. The medical applications utilized it as an anti-tumor agent as well as an antiretroviral agent. L-glutaminase is employed in the food industry as an acrylamide degradation agent, as a flavor enhancer and for the synthesis of theanine. Another application includes its use in hybridoma technology as a biosensing agent. Because of its diverse applications, scientists are now focusing on enhancing the production and optimization of L-glutaminase from various sources by both Solid-state Fermentation (SSF) and submerged fermentation studies. Of both types of fermentation processes, SSF has gained importance because of its minimal cost and energy requirement. L-glutaminase can be produced by SSF from both bacteria and fungi. Single-factor studies, as well as multi-level optimization studies, were employed to enhance L-glutaminase production. It was concluded that L-glutaminase activity achieved by SSF was 1690 U/g using wheat bran and Bengal gram husk by applying feed-forward artificial neural network and genetic algorithm. The highest L-glutaminase activity achieved under SSF was 3300 U/gds from Bacillus sp., by mixture design. Purification and kinetics studies were also reported to find the molecular weight as well as the stability of L-glutaminase. Conclusion: The current review is focused on the production of L-glutaminase by SSF from both bacteria and fungi. It was concluded from reported literature that optimization studies enhanced L-glutaminase production. Researchers have also confirmed antileukemic and anti-tumor properties of the purified L-glutaminase on various cell lines.

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