EJPAU, 2020, Volume 23, Issue 2

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23(2) #01
05 May 2020
Agronomy
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An impingement jet method was employed for extracting of sunflower seeds from sunflower heads (SHs). The method was based on holding SHs with a rotating plate and extracting the sunflower seeds with the help of pressurized air-jets. Artificial neural networks (ANNs) and response surface methodology (RSM) were used to model the effects of operational parameters of impingement air-jet on performance of preliminary model of the remover machine. The operational parameters were diameter of nozzle (ND), angle of impingement (AI), distance between nozzle outlet and sunflower head (DBNS), air pressure (AP) and rotational velocity of sunflower head (RV). The final ANN model, 3-5-1, successfully modeled the relationship between three operational parameters, ND, AI and RV with removing performance of machine (RPAJSSR) with R2of 0.98 and T value of 0.96. The RSM method was applied for three different locations of SHs at the optimum AP of 7 bar. The maximum value of RPAJSSR, (57%) was obtained for ND of 8 mm, AI of 30°, DBNS of 20 mm and RV of 10 rpm at side region of SH (SRSH). Also, the minimum value (4.49%) belonged to ND of 4 mm, AI of 30°, DBNS of 20 mm and RV of 15 rpm for central region of SH (CRSH).

23(2) #02
30 Jun 2020
Agricultural Engineering
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In order to eliminate some problems of traditional and mechanical methods of separating sunflower seeds from the receptacles, a new method based on impingement jets was innovated. The effect of the seeds' location, reservoir pressure, nozzle diameter, and the distance between the two nozzles on the separating area of sunflower receptacle, in three different states including, static, linear movement of sunflower receptacle, and rotational movement of nozzles were examined. Also theoretical areas of covered region by the two nozzles in the three different states were calculated. The regions separated by impingement of the air-jet were photographed and the area of the separated regions was calculated based on image processing technique. Also, for the three states, power consumption of compressor was calculated. Moreover, in each state, response surface methodology was used to find the five best optimized points. In the static state, maximum and minimum values of area of separated regions in the central, middle, and side region of sunflower receptacle were equal to 2.63 and 1.39, 3.83 and 1.96, and 4.02 and 2.12 cm2, respectively. In the linear movement state, maximum and minimum values of area of separated regions in the central, middle, and side region of sunflower receptacle were equal to 9.78 and 5.72, 16.19 and 10.02, and 17.43 and 11.15 cm2, respectively. The corresponding values for rotational movement state were 9.33 and 5.14, 128.98 and 86.12, and 241.89 and 157.65 cm2, respectively. Obtained results by variance analyzing showed that in all three states and in each region, effects of independent input factors were significant at probability level of 1%. Also in all tests, no seed was observed to be damaged due to air-jet impinging.

23(2) #03
30 Jun 2020
Civil Engineering
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The effect of the mixture velocity, solid concentration, and pipe inclination on the coarse-grained particle–water mixtures flow behaviour, concentration distribution, and pressure drops were experimentally studied in horizontal, vertical, and inclined pipes of inner diameter D=100 mm. Graded basalt gravel was used as a solid phase. The local concentration distribution was studied with the application of a gamma-ray densitometer. The study revealed the stratified flow pattern of the coarse particle-water mixture in horizontal and inclined pipes. The particles moved principally close to the pipe invert, and particle saltation becomes the dominant mode of particle conveying for higher and moderate flow velocities. The frictional pressure droops in ascending pipe increases with increasing pipe inclination up to about 30 degrees, then gradually decreases. For the pipe inclination lower than about 30°, the effect of pipe inclination on local concentration distribution was not significant. The in-situ concentration reached higher values in the ascending than in the descending sections.

23(2) #04
30 Jun 2020
Food Science and Technology
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Nowadays, cup with a drink is an attribute of a modern consumer. It is used for hot drinks (e.g. coffee, tea, hot chocolate) and cold drinks (e.g. fruit juices). Currently, there is a noticeable tendency to replace disposable cups with one reusable cup. The barrier to their reuse (especially the mouthpiece on the lid), is the lack of knowledge about its microbiological state. The aim of the presented research was to estimate the risk of bacterial etiology occurrence on disposable and reused lids. The overall metabolic activity of microorganisms was assessed by measuring ATP using the bioluminescence method. Detection of microorganisms was carried out on the abiotic surface (PP / PS), both on the lids of disposable cups used once and repeatedly. Contact with the personnel's hands was also considered. The results of the experiment indicate that the contact of the lids with the personnel's hands is not a reason for the increasing amount of ATP. The highest amounts of ATP were observed on lids of cups used repeatedly.

23(2) #05
30 Jun 2020
Food Science and Technology
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Cheeses have been produced for many thousands of years. They were and still are one of the most important dairy products. One of the most popular type are Pasta Filata cheeses. In literature it is noted that in food production water activity is one of the most important, especially when designing production process. Based on the available information, a hypothesis is proposed that conditions and shelf life of Pasta Filata cheeses can have a significant impact on their water activity. To verify this hypothesis, aw was measured in samples of Polish Pasta Filata cheese known as Rolada Ustrzycka. Samples were stored in  conditions of different temperature and time. During the analysis of the numerical data it was found that, among others, storage temperature affects the water activity of this type of  cheeses. Conclusions can be used to improve the quality of cheese during storage.


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