Digital Slot: A Tool for Optimization and Development of New Hydraulic Fracturing Technologies

We present the digital slot — a tool for the development of new hydraulic fracturing technologies via digitization of slurry flow in narrow channels. We consider slurry containing fluid, proppant, and fiber components. The flow is described by a continuum mathematical model based on the lubrication theory. The numerical algorithm utilizes Lagrangian approach with finite volume pressure solver. We present the results of laboratory validation and simulation examples showing the key effects affecting solids transport in hydraulic fracturing: settling, bridging, gravity slumping, materials degradation, viscosity contrast, and bank formation.

Comparative Evaluations of Selected Pigeon Pea (Cajanus cajan) Genotypes for Biomass Yield, Nutrient Composition, and Dry Matter Intake under Diverse Locations of Tropical Africa

Feeding standards of ruminant livestock could be significantly enhanced through the cultivation of improved quality forages, which are suitable for different agroclimatic conditions in tropical Africa. In this frame, ten pigeon pea (Cajanus cajan) genotypes were evaluated across three locations in western Ethiopia during the 2014 and 2015 cropping seasons using a randomized complete block design with three replications. The study was designed to determine the nutrient composition, in vitro digestibility, and dry matter intake of selected pigeon pea genotypes. The result revealed that the studied quality parameters were significantly influenced by the genotypic and environmental main effects but not their interaction, while forage yield was influenced by both main effects and their interaction. Mean forage yield was greater for Degagsa across all locations followed by Belabas. In vitro organic matter digestibility and ash parameters did not vary among genotypes. However, variations were observed across locations for daily dry matter intake (DMI) and crude protein (CP) with the greatest value received from Degagsa and Belabas. The fiber components of Degagsa and Belabas were less than those of the remaining genotypes. Generally, Degagsa and Belabas had shown a greater forage yield, DMI, and CP content, but less in fiber components, and thus can be cultivated to enhance livestock productivity in western Ethiopia and similar agroecologies of tropical Africa.

Fiber digestibility in growing pigs fed common fiber-rich ingredients: a systematic review

The application of high-fiber ingredients in the swine feed industry has some limitations considering that high amounts of fiber are resistant to endogenous enzymatic degradation in the pig’s gut. However, there is growing interest in fiber fermentation in the intestine of pigs due to their functional properties and potential health benefits. Many strategies have been applied in feed formulations to improve utilization efficiency of fiber-rich ingredients and stimulate their prebiotic effects in pigs. This manuscript reviews chemical compositions, physical properties, and digestibility of fiber-rich diets formulated with fibrous ingredients for growing pigs. Evidences presented in this review indicate there is a great variation in chemical compositions and physical properties of fibrous ingredients, resulting in the discrepancy of energy and fiber digestibility in pig intestine. In practice, fermentation capacity of fiber components in the pig’s intestine can be improved using strategies, such as biological enzymes supplementation and feed processing technologies. Soluble dietary fiber (SDF) and insoluble dietary fiber (IDF), rather than neutral detergent fiber (NDF) and acid detergent fiber (ADF), are recommended in application of pig production to achieve precise feeding. Limitations of current scientific research on determining fiber digestibility and short chain fatty acids (SCFA) production are discussed. Endogenous losses of fiber components from non-dietary materials that result in underestimation of fiber digestibility and SCFA production are discussed in this review. Overall, the purpose of our review is to provide a reference for feeding the pig by choosing the diets formulated with different high-fiber ingredients.

Simulation of sliver blending and evaluation of blending irregularity

The quality of blended yarn depends on the uniformity of the blending of the multi-component fibers in the yarn, and sliver blending is a process necessary for mixing fibers. The movement of fibers directly affects the distribution and mixing of fibers in the sliver. In this paper, the sliver blending process was simulated, and a method for the evaluation of sliver blending irregularity was proposed. The effects of passages of drawing and blending ratio on the sliver mixing uniformity were studied and verified both by experiment and simulation. The results show that the blending irregularity decreases gradually and tends to be stable with the increase of the passages of blending drawing. The more similar the blending ratio of the two components with approximately equal linear densities, the easier it is for the component fibers to mix evenly in the sliver. The simulation results are in good agreement with the measured values and previous research results. In addition, the blending irregularity of fiber components in the blended sliver can be predicted by the simulation method.

Preliminary Investigations on the Use of a New Milling Technology for Obtaining Wholemeal Flours

Wholemeal flours from various cereals and pseudocereals are a valuable source of nutritionally important fiber components, especially beta-glucans and arabinoxylans, as well as bioactive substances accompanying dietary fiber. Most types of whole-wheat flours have unfavorable baking and sensory properties. The finest granulation of bran particles in the flour has a significant effect on reducing or eliminating these deficiencies. Special disintegration equipment is required to achieve fine granulation of the bran particles. In this study, we have tested a special type of impact mill (originally intended for grinding of plastics) to produce special finely ground wholemeal flours with lower starch damage and higher farinographic absorption. Moisture content in the studied flours was significantly lower (7.4–9.8%) than is common in standard flour (13–14%). According to the results of flour analyses obtained from several cereal sources, it seems that especially in rye and wheat, this technology is suitable for both achieving fine granulation of bran particles and in terms of not very substantial damage of starch granules.

STUDY ON FIBER FURNISHES AND FIBER MORPHOLOGICAL PROPERTIES OF COMMONLY USED INDIAN FOOD PACKAGING PAPERS AND PAPERBOARDS

Maintaining the quality of their final paper-based food packaging products at a high and constant level is a key issue for food packaging manufacturers to meet the customer demands. In the present study, in order to analyze the present status of quality of paper-based food packages in India, the fiber furnishes of different common paper- and paperboard-based food packages were studied by the Graff “C” staining test and their fiber morphological properties – by MorFi analysis. The staining test results showed that all the samples contained fiber furnish made either by the chemical or by the mechanical pulping process. Tea bags, dry fruit boxes and egg trays were made of 4 different fiber components, while sugar sachets and juice boxes contained 3 fiber components. It was also observed that all the samples contained hardwood and softwood chemical fibers. MorFi analysis determined the morphological properties of the fibers, including the mean fiber length and width, coarseness, kink angle, kinked fibers %, curl % and fines elements % in total analyzed fibers. The results thus obtained confirmed that both these techniques are very reliable and feasible tools to study the quality of paper-based food packages.

THE STUDY OF ORGANOLEPTIC CHARACTERISTICS OF SMOKED SAUSAGES WITH THE USE OF DIFFERENT DIETARY FIBER

Vegetable fibers from fruits and cereals are increasingly used in the food industry. Dietary fiber has the characteristic of insoluble fiber components that are technologically and nutritionally effective. This paper reflects the use of vegetable fibers in raw smoked sausages, describes possible changes in the properties of the product and assesses the feasibility of using fibers. It was found that wheat fiber in comparison with oat fiber, peach fiber, Apple fiber, orange fiber, carrot fiber, tiger nut fiber – allows you to produce fiber-rich products that taste, smell and texture do not differ from standard products, and also helps to increase the moisture-binding capacity, reduce losses and increase the yield of the finished product. The product is characterized by a more dense and elastic consistency.