Influence of regeneration process parameters on geometry and defects of clearance surface of planer knives used in wood planing process

A properly implemented strategy regarding the planer knife regeneration process, may not only restore the original cutting ability of the tool, but even increase its operational quality, including its durability for industrial woodworking processes. This article presents experimental results and discussion in respect of sharpening planer knives with cubic boron nitride grinding wheels. Both the grinding conditions and machining surface quality were analyzed. Application of improper size or loads of abrasive grains may lead to the appearance of grinding burns on a machined surface, or result in a surface with cracks and grooves. The results of the measurements carried out indicate that surfaces with reduced values of roughness and waviness parameters can be obtained, even up to 22% (as in the case of the reduced peak height parameter, Spk) in relation to new knives, prepared at a factory. The value of St and Sds parameters are almost the same as reference knife (deviation up to 3%). Due to machining marks, the total waviness exceeds 33%. Our research also shows that due to the technological quality of the knife surfaces, it is beneficial to use CBN grains with a low depth of cut (ae no more than 0.02 mm), but a moderate or high feed rate (the best choice is about 470 mm/min for vft). Presented results constitute an important know-how for the grinding process with the use of grinders used by operators (like WEINIG Rondamat 980) during the sharpening of planer cutter heads in the wood industry.

Productivity of medium-fiber cotton genotypes selected according to test characteristics in combination with classical breeding methods

The most important factor in the intensification and rise of the production of the cotton industry in Tajikistan is the selection of new varieties characterized by high yield and its quality. The increase in the production of the cotton industry can be achieved not by expansion of acreage, since this possibility is very limited in a mountainous country, but by breeding new varieties of cotton and spreading them into production. The use of photosynthetic test characteristics in breeding contributes to the process of creating new varieties that meet the demand of agricultural production and the textile industry, i.e. varieties with a complex of economically useful features — precocity, high productivity, resistance to diseases and pests, optimal adaptive properties, characterized by high fiber yield and its technological quality. By methods of hybridization and selection by offspring on the basis of photosynthetic test characteristics from domestic and foreign variety samples, 28 introgressive genotypes were created that are characterized by complex of economically useful traits. It was found that out of the 28 genotypes of medium-fiber cotton studied by us, according to the main indicators of productivity — the number of full-fledged boxes per plant, the mass of raw cotton of one box and the yield — 6 genotypes were notable. The number of boxes per plant in the most productive was 12–15 pieces, the mass of raw cotton of one box is up to 6.6 g, and the yield of raw cotton is from 71.5 to 93.0 g/plant, which is significantly higher than in the standard Hisor variety.

Comparison of meat quality from Naïma and DanBred hybrid sows mated with P-76 boars

ABSTRACT: The objective of this study was the comparative analysis of selected attributes of nutritional and technological quality of pork from Naïma and DanBred gilts mated with P-76 boars. The research was carried on 50 pigs (25 in each group) reared under the same environmental conditions and slaughtered at about 115±5.0 kg. Both analyzed crossbreds populations were characterized by overall good nutritional and technological quality. However the loins from DanBred×P-76 compared with those from Naïma×P-76 had significantly greater glycogen and less lactate concentration in early post mortem period, higher pH at all measurement points (besides no statistical differences in pH measured 2 hours post mortem), lower thermal drip and drip loss measured 96 and 144 hours post mortem and lower lightness (except no differences measured 48 hours post mortem). Additionally loins from DanBred×P-76 contained more protein and less water. No statistical differences in IMF content between both analysed groups were noted (their average values were below 2%). Aforementioned may suggest that crossing both Naïma and DanBred hybrids with P-76 boars may not improve IMF content or increase marbling scores to the levels preferred for culinary purposes.

Effect of Multi-Year Environmental and Meteorological Factors on the Quality Traits of Winter Durum Wheat

A detailed study was made of the effect of rainfall, average temperature and hot days on the gluten index and Minolta b* value of winter durum wheat sown in the field in 16 consecutive crop years (2005–2020). The joint analysis of these two technological quality traits represented a complex (plant–environment–meteorological factors) approach for the identification of durum wheat cultivars carrying an optimum combination of the two traits and for the determination of quality stability. The results of GGE-biplot analysis indicated that the cultivar that had the most favorable combination of the traits was ‘MVP’, while cultivar ‘GKS’ had the best gluten strength and ‘MVH’ the best yellow pigment content. Correlation analysis and stepwise regression between various meteorological factors (rainfall, mean temperature, number of heat days per 10-day period during grain-filling) and the two technological quality traits indicated that the expected value of the quality traits could be reliably estimated based on meteorological factors, with a generally negative effect on gluten index and a positive one on yellowness in all cultivars.

Experimental and Numerical Studies of Tool Wear Processes in the Nibbling Process

The work concerns an analysis of the wear mechanisms of punches in the nibbling process. The nibbling process is the multiple punching of holes or external contours using circular punches, the diameter of which is much smaller than the size of the punched shapes. Analytical, numerical and experimental studies were carried out. In the analytical solution, formulas for determining the pressures in the contact zone were developed, thus enabling a simple estimation of the designed nibbling tools. In numerical studies, the influence of the punch rounding radius on the fatigue wear was investigated. It has been shown that the change in the punch cutting edge radius from r = 0 mm to r = 0.5 mm enables a seven-fold increase in the fatigue wear resistance. It was found that the change in the punch cutting edge rounding radius has an impact on the quality of the product (the greater the radius r, the worse the technological quality of the product). In experimental studies, the abrasive wear process was primarily investigated. For this purpose, the nibbling process was tested on S235JR + AR steel sheets with tools made of NC11LV/1.2379 steel without any coating and with an AlCrTiN layer. It was found that the special AlCrTiN layer used allowed for an increase in the resistance to abrasive wear, and thus increased the service life by approx. three times. The last element of the work is an assessment of the technological quality of the product after nibbling depending on the degree and type of stamp wear (quantitative and qualitative assessment).

Gluten-Free Pasta Enriched with Fish By-Product for Special Dietary Uses: Technological Quality and Sensory Properties

Gluten-free pasta enriched with fish can support a nutritive and suitable option for people with celiac disease that allows achieving the benefits of fish consumption, especially the consumption of Ω-3 fatty acids; however, this requires that the pasta has adequate technological and sensory properties. For this purpose, four optimal formulations, obtained with an iterative process, were analyzed to determine the effect of the different ingredients (yellow corn flour, white corn flour, and rice flour) in gluten-free pasta compared to commercial wheat pasta. An evaluation of the color, texture, and technological properties were conducted, and the pasta was sensorially characterized. The enriched gluten-free pasta required shorter cooking times (≈3 min) and was characterized by lower hardness, springiness, gumminess, chewiness, and fracturability, and had higher values of adhesiveness than wheat pasta. In addition, the incorporation of yellow corn gives gluten-free pasta a similarity in color to commercial pasta, with a value of ∆E between 5.5 and 8.0. Regarding the sensory analysis, gluten-free pasta was characterized by slight fishy aromas and flavors with some aftertaste compared to commercial pasta. Finally, the use of different cereals to obtain gluten-free pasta could be a good and feasible alternative despite the technological and sensory modifications observed.

Field estimate with NDVI of grain yield and quality of wheat flour

ABSTRACT Nitrogen fertilization is essential for wheat yield and quality but needs more accuracy, and the use of proximal optical sensors in the field can assist in this goal. This study aimed to verify if it is possible to use the normalized difference vegetation index (NDVI) obtained throughout the wheat growth phase to estimate the grain yield and the technological quality of the flour from cultivars submitted to nitrogen doses. The experiment was conducted at field conditions in Ponta Grossa, PR, Southern Brazil. The experimental design was randomized blocks in a 4 × 6 factorial scheme with four replicates. The cultivars Quartzo, Gralha Azul, Sinuelo, and Toruk, combined with six doses of N (0, 40, 80, 120, 160, and 200 kg ha-1 of N), were evaluated. The NDVI values were sensitive to both nitrogen doses and the different cultivars. There was a relationship between NDVI and grain yield, protein, and gluten concentration of flour. The NDVI estimated the gluten strength, stability, tenacity, extensibility of the mass, and tenacity/extensibility ratio of the flour obtained at the beginning of the cycle, but not for all cultivars. The determinations of NDVI with active optical sensor GreenSeeker in wheat are efficient to estimate the grain yield and the flour quality under field conditions, allowing to generate models for estimation of these variables separately for each cultivar.