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Determination and optimization of feeding device [parameters] in the plant for preparing liquid feed mixtures 全文
2021
Solonshchikov, P., Vyatka State Agricultural Academy, Kirov (Russian Federation) | Savinykh, P., Federal Agrarian Scientific Centre of the North-East named after N.V. Rudnitsky, Kirov (Russian Federation) | Ivanovs, S., Latvia Univ. of Life Sciences and Technologies, Jelgava (Latvia)
Determination and optimization of feeding device [parameters] in the plant for preparing liquid feed mixtures 全文
2021
Solonshchikov, P., Vyatka State Agricultural Academy, Kirov (Russian Federation) | Savinykh, P., Federal Agrarian Scientific Centre of the North-East named after N.V. Rudnitsky, Kirov (Russian Federation) | Ivanovs, S., Latvia Univ. of Life Sciences and Technologies, Jelgava (Latvia)
Feeding young animals is a very important stage during their growing-up period, but in order to provide them with essential nutrients, they are fed with liquid feeds, whole milk substitute in particular (WMS). The technique for reconstituting WMS consists of dissolving it in water followed by mixing, but it is significant to follow the cooking recipe strictly, so it is necessary to develop a system with a feeding (dosing) device that will make it possible to solve this problem. Theoretical and experimental studies of the feeding device have been conducted in order to optimize the technological process of mixing liquid feed. Theoretically, the quality of determining the mixture during dosing was established for the purpose of further research. The influence of the design and technological parameters of the feeding device was experimentally studied, and its efficiency was evaluated. It was found that as the inclination angle α increases from 67,50 to 700, the rotation speed n being from 850 to 1500 minE−1, the maximum probability of staying in the tolerance field ΔP=96% is reached, and feed discharge Q ranges from 540 to 660 kg hE−1. The research makes it possible to develop a feeding device at the design stage, meeting the requirements of the recipe, having high discharge rates and the lowest energy consumption.
显示更多 [+] 显示较少 [-]Determination and Optimization of Feeding Device Parametres in the Plant for Preparing Liquid Feed Mixtures 全文
2021
Solonshchikov, Pavel | Savinykh, Peter | Ivanovs, Semjons
Feeding young animals is a very important stage during their growing-up period, but in order to provide them with essential nutrients, they are fed with liquid feeds, whole milk substitute in particular (WMS). The technique for reconstituting WMS consists of dissolving it in water followed by mixing, but it is significant to follow the cooking recipe strictly, so it is necessary to develop a system with a feeding (dosing) device that will make it possible to solve this problem. Theoretical and experimental studies of the feeding device have been conducted in order to optimize the technological process of mixing liquid feed. Theoretically, the quality of determining the mixture during dosing was established for the purpose of further research. The influence of the design and technological parameters of the feeding device was experimentally studied, and its efficiency was evaluated. It was found that as the inclination angle α increases from 67,5⁰ to 70⁰, the rotation speed n being from 850 to 1500 min⁻¹, the maximum probability of staying in the tolerance field ΔP=96% is reached, and feed discharge Q ranges from 540 to 660 kg h⁻¹. The research makes it possible to develop a feeding device at the design stage, meeting the requirements of the recipe, having high discharge rates and the lowest energy consumption.
显示更多 [+] 显示较少 [-]Total content of phenolics and antioxidant activity in crispbreads with plant by-product addition 全文
2017
Konrade, D., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology | Klava, D., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology
The objective of this study is to investigate the stability of total phenolic content (TPC) and antioxidant activity after high temperature and short time (HTST) extrusion cooking of a wheat and rice-based crispbreads with addition of apple, carrot and pumpkin by-products obtained after juice extraction and dried. Raw materials for crispbread production were wheat flour, rice flour, wheat bran (72%, 24% and 4% respectively) with addition of microwave–vacuum dried by-product powder in different amount (5%, 10%, 15%, 20%). Extrusion process was performed by using a laboratory singlescrew extruder GÖTTFERT 1 screw Extrusiometer L series (Germany). Total phenolic content (TPC) was determined using the Folin Ciocalteu method. Antioxidant activity was evaluated by free radical 2, 2-diphenyl-1-picrylhydrazyl (DPPH) antioxidant scavenging activity using a modified colorimetric method. Comparing different raw formulations, it was observed that the TPC of the apple by-product flour was significantly higher (p is less than 0.05) than in carrot and pumpkin flour. TPC in cereal-based crispbread was 36.06±1.15 before extrusion and 13.90±1.01 mg GAEgE-1 DW (milligram Gallic acid equivalent per 100 g of dry weight (mg GAE 100 gE−1 DW) after extrusion. Addition of apple BPF increased TPC in crispbreads to 106.25±2.08, carrot BPF 84.73±3.45 and pumpkin BPF to 108.82±1.04 mg GAEgE−1 DW. Antioxidant activity of control sample was 1.07±0.01mg TE (Trolox equivalents) gE−1 DW but in samples with addition of 20% apple by-products, it reached 3.77±0.02 TE gE−1 DW for samples with 20% carrot by-products reached 2.52±0.03TE gE−1 DW and for samples with 20% pumpkin by-products reached 3.77±0.02 TE gE−1 DW.
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