A Mobile System for the On-Site Assembly of Timber Frame Components: The Development of an Agile, Low-Cost Alternative to Offsite Prefabrication

Prefabricated timber component-based systems are the most prevalent industrialised system used to build housing. Along with many other countries, the UK has invested in different types of factory-based prefabrication systems as a means of increasing productivity and enhancing quality. In more recent decades, prefabrication has become part of a series of ‘modern methods of construction’ employed for, and aimed at, delivering sustainable and efficient construction. However, certain pragmatic issues remain. The industry is cyclical, and during periods of declining resources, skills and technical development can be lost. Additionally, factory-based prefabrication requires substantial initial investment and an appropriate local workforce. To help address these issues, this paper presents the concept of an alternative method of production and assembly that takes a different approach to traditional industrialised systems that involve large investments and fixed-location factories. The proposition presented in this paper is that it is possible to design and develop a small, low cost, portable micro-factory that can be taken to a temporary location or construction site, where it can then be used to construct prefabricated closed panels. We describe the development of a working prototype, effectively a micro-factory, along with its potential advantages over a fixed facility.

Highly Stretchable Bacterial Cellulose Produced by Komagataeibacter hansenii SI1

A new strain of bacteria producing cellulose was isolated from Kombucha and identified as Komagataeibacter hansenii, named SI1. In static conditions, the strain synthesises bacterial nanocellulose with an improved ability to stretch. In this study, utilisation of various carbon and nitrogen sources and the impact of initial pH was assessed in terms of bacterial nanocellulose yield and properties. K. hansenii SI1 produces cellulose efficiently in glycerol medium at pH 5.0–6.0 with a yield of 3.20–3.60 g/L. Glucose medium led to the synthesis of membrane characterised by a strain of 77%, which is a higher value than in the case of another Komagataeibacter species. Supplementation of medium with vitamin C results in an enhanced porosity and improves the ability of bacterial nanocellulose to stretch (up to 123%). The properties of modified membranes were studied by scanning electron microscopy, Fourier transform infrared spectroscopy, X-ray diffraction and mechanical tests. The results show that bacterial nanocellulose produced in SH medium and vitamin C-supplemented medium has unique properties (porosity, tensile strength and strain) without changing the chemical composition of cellulose. The method of production BNC with altered properties was the issue of Polish patent application no. P.431265.

Virgin Olive Oil and Its Use in Gastronomic Offer of Dalmatia and Istria

Olive growing is a significant, developing branch of the Croatian economy in total agricultural production. Virgin olive oil is one of the most nutritious fats in the Croatian gastronomic offer, especially in Istria and Dalmatia. For this reason, the chefs’ knowledge regarding virgin olive oil is required. The quality of olive oil is determined by live varieties, cultivation climate, and method of production. This paper aims to examine the presence of virgin olive oil in the food preparation of Croatian restaurants and the possibility of its application in Croatian restaurants. This study has shown that restaurants in Istria and Dalmatia use mostly virgin olive oil, produced exclusively in Croatia. Croatian hospitality workers have only domestic oil in their offer, mostly from their production. Many chefs from this study believed the consumption of olive oil should be higher. The results may encourage the olive oil producers, and hospitality workers, to monitor the competitiveness of the product in markets.

Modelling Production Initiation from a Lazy Well by Direct Gas Injection at the Casing Head Using Dynamic Wellbore Simulator

This study deals with a lazy well completed with no packer in place. The main producing formation is showing strong signs of depletion where it lost more 2000 psig of reservoir pressure since the production started. Previous experiences in this well and other offset wells show there is demand for Nitrogen Injection Through Coiled Tubing Unit in the tubing in order to lift the well and bring it online whenever the well is shut-in for any reason. Direct natural gas injection at the casing head is a cost-effective alternative to rigless well lift operations. However, this is a challenging thing to achieve since it requires precise knowledge of injection rates and casing head pressure, additional to that formation fracture pressure and other reservoir characteristics should be taken into consideration. Data were collected and dynamic wellbore is created and linked to near well reservoir model to capture the transient behavior of the reservoir during start-up process. From Dynamic Modeling and simulation of the production system, best injection pressure, production choke, injection time and quantities are estimated and optimized for more efficient lifting process. After Initiating the well, production stability is observed in the transient simulator to ensure the success of the well lifting method. This method of production initiation is cost effective, and if implemented properly should bring the well back in production fast. Successful implementation this method demands a precise wellbore model to be created and shut-in surveys should be used to match the well status when it's not producing to tune the wellbore and fluid parameters.

METHOD OF PRODUCTION OF BAKERY PRODUCTS WITH THE ADDITION OF AMARANTH FLAKE FLOUR

Рассмотрен способ производства булочного изделия из пшеничной муки с добавлением амарантовой крупяной муки. Предлагаемая к внедрению мука амарантовая крупяная – продукт «анатомического» помола продовольственного зерна амаранта отличается специфическими свойствами, позволяющими ее использование в пищевых целях. Рекомендуемые показатели качества и безопасности амарантовой крупяной муки учитывают особенности химического состава и технологических свойств данного сырья как перспективного для хлебопечения. Комплексные исследования, проведенные в лабораторных условиях на основе компьютеризированной инструментальной оценки автолитической активности хлебопекарных смесей, позволили прогнозировать оптимальное соотношение хлебопекарной пшеничной муки и добавки в рецептуре хлеба. Промышленная апробация способа получения булочного изделия в условиях хлебопекарного предприятия показала возможность использования нового вида сырья при подсортировке к пшеничной муке без ухудшения качества хлебопекарной продукции. Контрольной послужила рецептура батона нарезного из пшеничной муки высшего сорта массой 0,4 кг, выпускаемого в промышленном объеме. Тесто для батона нарезного готовили порционно безопарным способом с сокращением продолжительности брожения. Достоинством предложенного способа производства булочного изделия является усиление его вкуса и аромата в результате ввода добавки. Оптимальная дозировка амарантовой крупяной муки в рецептуре булочного изделия по типу батона нарезного составляет 7,0% взамен пшеничной муки высшего сорта не ниже I группы качества. The article is devoted of method of production of bakery products from wheat flour with addition of amaranth flake flour. Important are scientific research on the development of a range of bakery products of high nutritional and biological value with the use of flour from cereal crops. Proposed for implementation in the production of baking amaranth flake flour - a product of the “anatomical” grinding of food grains amaranth is characterized by the specific properties allowing its use for food purposes. Recommended indicators of the quality and safety of amaranth flake flour account for the peculiarities of chemical composition and technological properties as a perspective for bakery raw material. A comprehensive study carried out in laboratory conditions on the basis of a computerized assessment tool autolysis activity of bakery mixtures, allowed to predict the optimum ratio of baking wheat flour and additives in the bread recipe. Industrial approbation of a method of producing bakery products, in bakery terms, the company showed the possibility of using new raw materials when positive to wheat flour without deterioration of bakery products. The control recipe was the recipe of the loaf of sliced wheat flour with a mass of 0,4 kg, produced in industrial volume. The dough for the loaf of sliced cooked portioned straight dough method with reducing the duration of fermentation. The advantage of the proposed method of production of bakery products is strengthening its flavour and aroma as a result of input additives. The optimal dosage of amaranth flake flour in the recipe bakery products by type of loaf of sliced of 7,0% instead of the wheat flour of the highest grade not lower than group I quality.

OPTIMIZATION OF DOSAGES OF NON-TRADITIONAL RAW MATERIALS IN THE FORMULATION OF PREVENTIVE ORIENTATION BREAD

Исследовано влияние сочетания нетрадиционных видов сырья – жидкого виноградного сахара и куркумы на качество хлеба из пшеничной муки. Проведена оптимизация дозировок этих рецептурных компонентов по выходным параметрам – удельному объему и формоустойчивости готового изделия. Оптимизацию рецептурного состава хлеба проводили с использованием методов математической статистики и дифференциального исчисления. Построены математические модели в виде регрессионных уравнений. Обработку экспериментальных данных выполняли по статистическим критериям Стьюдента, Кохрена и Фишера при доверительной вероятности 0,95. Дана графическая интерпретация регрессионных уравнений. Оптимизацию рецептурного состава хлеба проводили методом свертывания частных критериев в обобщенный аддитивный критерий. Определены оптимальные значения факторов: дозировка, % к массе муки, жидкого виноградного сахара – 2,50, куркумы – 2,75, обеспечивающие получение изделий с наилучшим сочетанием значений удельного объема и формоустойчивости. На основе полученных данных разработана рецептура и способ производства хлеба «Мерита» профилактической направленности (ТУ 9110–515–02068108–2019), характеризующегося улучшенным качеством и повышенной пищевой ценностью за счет дополнительного внесения биологически активных нутриентов. The influence of a combination of non-traditional raw materials – liquid grape sugar and turmeric on the quality of wheat flour bread has been studied. Optimization of the dosages of these prescription components according to the output parameters – specific volume and dimensional stability of the finished product was carried out with using methods of mathematical statistics and differential calculus. Mathematical models in the form of regression equations are constructed. The experimental data were processed according to the statistical criteria of Student, Cochran, and Fisher with a confidence probability of 0,95. Optimization of the formulation composition of bread was carried out by the method of folding partial criteria into a generalized additive criterion. The optimal values of the factors are determined: dosage, % by weight of flour, liquid grape sugar –2,50, turmeric – 2,75, ensuring the production of products with the best combination of specific volume and dimensional stability. On the basis of the obtained data, the formulation and method of production of bread «Merita» of a preventive orientation (Technical specifications 9110–515–02068108–2019) were developed. The product has improved quality and increased nutritional value due to the additional introduction of biologically active nutrients.

The Potential of agro-industry development based on agroforestry in Peusangan Forest, Indonesia

Forest Product Utilization Permit (IUPHH) has the right to manage a production forest is also obliged to keep the production forest functioning properly and not being converted into other uses. The collaboration pattern between the IUPHH management unit and the community around the forest is one of the best ways to monitor and apply the silvicultural method of production forest by creating an agro-industry for the community around the forest. The problem is what type of agroforestry is more dominant and more profitable. The purpose of this research is to find out what types of commodities are suitable to be developed in the area around the Peusangan production forest. This research was conducted by means of direct interviews and questionnaires. Data analysis used Analytical Hierarchy Process (AHP). The results show that the community around the Peusangan production forest is more suitable to develop dragon blood (daemonorops draco) plant agroforestry, either by utilizing / collecting non-timber forest products or cultivating it which has a value of 0.457, this value is very large compared to other commodities, while considering the market availability which has a value weight of 0.587, constitutes the majority consideration.

Granulation Of Porous Materials with Phase Change Material (PCM)

The paper describes the research on the method of production of granulated phase-change materials (PCM) used in construction industry for the accumulation of thermal energy. As mineral materials for the granules preparation zeolite from fly ash Na-P1 and natural diatomite dust were used which were impregnated with paraffinic filtration waste and granulated using a combined granulation method. Obtained granules were characterized using X-ray diffraction (XRD), scanning electron microscopy (SEM), nitrogen adsorption/desorption isotherm, and differential scanning calorimetry (DSC). Mechanical strength of the materials was determined in a “drop strength” test. Performed analyses revealed that mineral composition and micromorphology of the diatomite and zeolite granules were varied, with zeolite granules having higher mechanical strength.

Science organization of management as a method of production systems’ effectiveness increasing

Modern high-tech production must be highly-effective and competitive, what is possible only when effective management system is available. There are disadvantages and problems of domestic machine-building enterprises and their practical experience. On the basis of made research with using fundamental theoretical and applied developments in the sphere of increasing management there is suggested conceptual appearance of a unique prognostic system of machine-building enterprises not mass production, the choice of directions of increasing these enterprises’ operative management system is justified. The purpose of the article is to propose ways to improve the efficiency of manufacturing enterprises. The methodology used in conducting this study and developing proposals for increasing the efficiency of production systems is based on the principles and methods of the general theory of management, its cybernetic and social components, as well as methods of specific management sciences for the creation and effective functioning of enterprise management mechanisms.

Improving ANFO: Effect of Additives and Ammonium Nitrate Morphology on Detonation Parameters

Ammonium nitrate–fuel oil (ANFO) is one of the most widely used explosives for civilian purposes. Its main advantages are its low price and simple method of production. The main disadvantages of this material are low water resistance and problems related to non-ideal detonation, which can be a potential hazard when using ANFO. Due to this, research has been conducted for many years to find suitable additives for ANFO that would have the effect of offsetting its drawbacks. The aim of this review was to describe factors affecting the energetic properties of ANFO, including the highlighting of substances that could potentially be additives to ANFO formulations that would reduce the negative effects of non-ideal detonation, while avoiding adversely impacting the effectiveness of the explosive in blasting operations, as well as its sensitivity parameters.