Перегляд за Автор "Gubenia, Oleksii"

Зараз показуємо 1 - 20 з 23

Analysis of energy consumption during work of breadcutting machine
(2012) Lukianenko, Bogdan; Gubenia, Oleksii; Telychkun, Volodymyr
In scientific and reference books there are no designed procedures to determine the drive power of cutting and feeding mechanisms of bread-cutting machines, with a bundle of tape serrated knives. Laying on the assaying of the scientific literature, critical parameters of process of cutting of bread are defined such as: rate of cutting and feeding, structurally - mechanical properties, force of cutting, cutting mode. Based on this data an analyze was conducted on the power of mechanisms of the bread-cutting machines, and it was developed a designing procedure of drive power of cutting and transportation mechanisms. The mathematical dependences which were determined allowed us to calculate drive power at known force and rate of cutting, to analyze and optimize expenditures of energy in the machine. Results of probes could be used in calculation of the cutting equipment and when making a choice on the optimal parameters of work.
Analysis of the legislation of food products labeling
(2014) Lukianenko, Bogdan; Gubenia, Oleksii; Pashkova, Katsiaryna; Stefanov, Stefan
Competitiveness of Ukrainian products in the world market can be raised by development of the Ukrainian legislation on marking of food products. A theme urgency especially considerable if to consider an aggravation of mutual relations between the Customs Union and the countries-neighbours.
Change in granulometrical composition of suspensions of medicinal and cosmetic products during processing in a bead mill
(2022) Omelianenko, Kostiantyn; Yaremchuk, Pavlo; Gubenia, Oleksii; Hrininh, Kateryna
It is studied the change in the particle size composition of medical and cosmetic suspensions during processing in a bead mill. Suspensions according to two recipes were ground on an experimental unit — a laboratory bead mill of periodic action. Suspensions based on castor refined oil Ph. Eur. and iron oxide pigment "Red 120" were chosen as model samples. The change in particle size composition and the degree of grinding were researched by light microscopy using a digital monocular camera. A curve of the degree of grinding during grinding shows that the compositions of the suspensions within the studied range are actively grinded. The resulting particle size distribution diagrams illustrate the dynamics of the formation of a monodisperse system. The curve of the degree of grinding and the size distribution diagrams demonstrates that suspensions with a higher content of the solid phase are crushed more intensively and have a more pronounced monodispersity. It can be concluded that for the production of medicinal and cosmetic products it is advisable to use formulations of suspensions which have a higher concentration of the solid phase in their composition. The obtained results of studies on changes in the granulometric composition of suspensions allow monitoring and adjusting the necessary parameters of the ultrafine grinding process to achieve the required product quality.
Comparative analysis of equipment and research the superfine grinding process of titanium dioxide and quinacridone red suspensions in the bead mill
(2018-06) Hrininh, Kateryna; Hordeichuk, Ruslan; Gubenia, Oleksii
Introduction. Analytical and experimental research was conducted to improve the process and equipment for the superfine grinding of medicinal and cosmetic preparations. Materials and methods. On the basis of modern scientific literature and own experience was given a comparative analysis of modern equipment for ultra-fine grinding. In the investigation are used suspensions of titanium dioxide and quinacridone red 122 with the vaseline oil. Results and discussion. Among the recommended installations, the most versatile, productive, compact, energy saving, with high degree for grinding (up to 1 microns), effective in the process of dispersion and homogenization, have a simple constructive solution are bead mills. When grinding titanium dioxide over a period of 0 to 30 minutes, the power increases from 205 to 209 W. The temperature of the suspension is from 21.9 to 23.4 °C, the density increases from 889 to 1176 kg/m3, and the particle size decreases from more than 100 μm to 10 μm. The most intensive grinding in the first 5 minutes of the process. When the quinacridone red 122 is grinded, the power is increased from 205 to 210 W, the temperature of the suspension is from 22.4 to 24.3 °C, the density increases from 870 to 952 kg/m3, and the particle size decreases from more than 60 μm to 2 μm, while the most intensive grinding occurs in the first 5 minutes of the process. Conclusions. Among the recommended installations, the most optimal and productive are bead mills. It is recommended to carry out the grinding process on the bead mills periodically with the circulation of the suspension with the obligatory cooling.
Critical analysis of the reflection by the resources quality agro-livestock in the labeling of generated foodstuff
(2015) Mnerie, Dmitriy; Gaceu, Liviu; Gubenia, Oleksii; Shamtsyan, Mark; Birca, Adriana
Nutritional labeling of food products is an important goal for ensuring the operation of a free market in both the European and adjacent area. The paper points out some limitations of European legal provisions in connection with the legislation of the countries geographically located in the Black Sea area. It is reflected by concrete examples and analyzes about the quality of agro-livestock as resources underlying healthy food. It is shown some proposals and recommendations for to improve some modalities for to highlight the role of traceability in the food product profile.
Energy parameters of the process of ultrafine grinding og medical and cosmetic components in the bead mill
(2021) Hrininh, Kateryna; Gubenia, Oleksii; Chepeliuk, Olena
The process of ultrafine grinding of components of medicines and cosmetics in a laboratory bead mill is considered. The purpose of the study is (1) to determine the energy parameters of the process of ultrafine grinding of medicinal and cosmetic components in a bead mill, as well as (2) to determine the dependences of changes in technological parameters. A suspension of castor oil and cosmetic pigment in a ratio of 60% oil and 40% pigment was used as a model body. A series of experiments was carried out, where the degree of grinding was determined using a microscope with a built-in camera and software, the temperature was measured with ds18b20 temperature sensors, the power was measured with a three-phase CNFAJ Intelligent Power Meter. When grinding the pigment "red 120" for a period of time from 0 to 45 minutes, the power decreases, the temperature of the "beads-product" system increases, and the particle size decreases. This process occurs most intensively in the first 5 minutes. Most of the energy is spent on the work, which is spent on mixing the system "beads-product", and the work, that is spent on heating the structural components of the product and the parts of the mill interacting with them, which, in turn, depend on rheological properties of the suspension.
Energy parameters of ultrafine grinding of pharmaceutical and cosmetic ingredients in the bead mill
(2020) Hrininh, Kateryna; Gubenia, Oleksii
The energy parameters of the grinding process of the components of pharmaceutical and cosmetic preparations in a bead mill are considered. The purpose of research - to determine the energy parameters of ultrafine grinding of pharmaceutical and cosmetic ingredients in the bead mill. A series of experimenters was conducted where the degree of grinding was measured using USB Digital Microscope and software, the temperature was measured with a TPM-10 electronic thermometer, and the power was measured with a CNFAJ Intelligent Power Meter three-phase wattmeter. As a result of the study, we can conclude that most of the energy is spent on the work of mixing the beadproduct system and the work spent on heating the structural components of the product and the interacting parts of the mill, which, in turn, depend on the rheological properties of the suspension.
Features of a ultra-fine grinding by wet metod in bead mills
(2017) Hrininh, Kateryna; Gubenia, Oleksii
It was conducted an analytical review of the features of ultra-fine grinding in bead mills by wet method. The aim of the study was to reveal unexplored features of ultra-fine grinding processes by wet metod in bead mills with their subsequent study. As a result of the analysis, a relationship was found between mechanical energy and the degree of dispersion by grinding the suspension, the intensity of grinding over time, the temperature rise of the suspension, depending on the degree of dispersion. As a result of the analysis, no relatioship was found between the temperature rise of the grinding material and the power, the density of the dispersing suspension and its viscosity. In further studies, special attention should be paid to the relationship between the density of each of the dry bulk components and their wet mixes with energy that is consumed for grinding, the relationship of the degree of grinding to the time that is spent on achieving a given parameter, and what part of the mechanical energy is converted into heat in depending on the grinding time.
Formation of suspension structure in the process of grinding in bead mills
(2020) Hrininh, Kateryna; Gubenia, Oleksii; Telychkun, Yuliia
It has been investigated the rheological properties of the suspension of farmaceutical and cosmetics preparates during grinding at an experimental laboratory bead mill of periodic action. The rheological characteristics have been investigated on a rotary viscometer Reotest 2. as a result of the research, the flow curve of the suspension during grinding has been constructed and it has been found that within the investigated range the product does not change the character of flow regardless of measurement time and temperature. Analysis of the curve of the suspension during grinding revealed features which explain formation of the structure. The dependence of the effective viscosity on the shear rate during grinding of the suspension is polynomial and confirms the non Newtonian character of the product and is defined as a linear plastic body. The investigated finished product has 6.5 time’s higher viscosity in relation to pure castor oil, which is explained by the high dry matter content (40 %) and the increase in the newly formed area. The viscosity of the suspension varies depending on the temperature: cooled to 20 °C, the finished product has a viscosity of 22.5% higher than immediately after the grinding process with a temperature of 34 °C
Friction at bread cutting by a disk knife
(2014) Lukianenko, Bogdan; Gubenia, Oleksii; Telychkun, Volodymyr; Stefanov, Stefan
Friction negatively influences quality of a cutting. The bread structure fails, occurs spalling, bread adheres to a knife.
Improvement of process and equipment for homogenization of ointments and pastes
(2020) Mykhailyshyn, Sviatoslav; Hrininh, Kateryna; Bandura (Kuzmyk), Uliana; Gubenia, Oleksii
The scientific novelty of the results is to obtain a number of dependences of the viscosity of ointments and pastes on the shear rate and temperature. The practical value is to improve the design of the homogenizer and, accordingly, to reduce the time of homogenization.
Investigation the process of superfine grinding of components of pharmaceutical and cosmetic products on the bead mill
(2018) Hrininh, Kateryna; Hordeichuk, Ruslan; Gubenia, Oleksii
The process of grinding the components of pharmaceutical and cosmetic preparations in a bead mill is considered. The degree of grinding was measured with a "Klin" grindometer, the temperature was measured by a contactless pyrometer, the power was measured by current clamps. The smaller the particle size and the higher density of the suspension, the greater the energy required to conduct the process, and the more heat will be released. When grinding titanium dioxide over a period of 0 to 30 minutes, the power increases from 205 to 209 W, with the most intensive increase observed in the interval from 5 to 10 minutes at 2.33 W. In addition, the temperature of the suspension increases from 21.9 to 23.4 °C, the density of the suspension increases from 889 to 1176 kg/m3, and the particle size decreases from more than 100 μm to 10 μm, the most intensive grinding in the first 5 minutes of the process. When the quinacridone red Red 122 is grinded, the power is increased from 205 to 210 W, the slurry temperature is from 22.4 to 24.3 °C, the density is from 870 to 952 kg/m3, and the particle size decreases from more than 60 μm to 2 μm, while the most intensive grinding occurs in the first 5 minutes of the process.
Modeling of cutting of food products
(2010) Gubenia, Oleksii; Guts, Viktor
The mathematical and physical model of cutting of food products is conducted. It is shown out mathematical model which determines dependence of cutting effort on the parameters of regimes of process and structurally mechanical properties of product. Modeling is conducted both for homogeneous products and multi-layered which have a thin, but strong shell, here is a rapid change of cutting effort. At a physical model explored of cutting on the devices of pendulum type, that allows easily to change the parameters of regimes and cutting terms. Certainly cutting effort and rational terms at which spending energy go down and cutting quality rises. Results are applied at development of construction of equipment for cutting of food products.
Modeling of cutting of food products
(2012) Guts, Viktor; Gubenia, Oleksii
Most food products and some packaging materials are laminated, or have inclusions that are different structural and mechanical properties. Feature cutting multi-layer materials - increase efforts at resistance movement knife to approaching blotches. The technique of cutting research, conducted modeling the blade in multilayer products, conducted experimental research. In the results obtained a number of mathematical models of cutting in the form of second order differential equations that allow to determine the cutting force and speed of the blade in the product.
Modeling of cutting of multilayer materials
(2013) Guts, Viktor; Gubenia, Oleksii; Lukianenko, Bogdan
In the food industry products which have homogeneous or difficult multilayer structure are cut. Process of cutting for each case has many differences. It is necessary to fix features of movement of a knife in different products behind structure, and to improve regime parameters of operation of the cutting equipment.Materials and methods. Mathematical simulation of movement of a knife in a product on the basis of the power assaying and the decision of differential second-kind equations is spent. For experimental researches installation of pendulum type with a knife that allows to change easily rate of a knife and a store of its kinetic energy is used. Mathematical sample pieces of cutting which allow to define force of cutting at different rates of a knife and product structure, and techniques of definition of factors, in mathematical sample pieces of cutting for different conditions of process are developed. If the product has a thin strong envelope, the force of cutting at knife approach to an envelope grows. It is reduced recommendations concerning conditions of movement of the cutting instrument, its orientation, concerning stratums to a product. At first it is necessary to cut a thin strong stratum, and then all volume of a product. It considerably reduces energy consumptions at cutting.
Modelling of food product cutting
(2010) Guts, Viktor; Gubenia, Oleksii; Stefanov, Stefan; Hadzhiyskiy, Vilygelym
There are lead theoretical experimental researches on the basis of which is developed the simple in application technique for research of movement of an edge in a layer of a product. The mathematical model which adequately describes process is also developed. The technique is applied at research of bread cutting by results of which optimum cutting conditions are certain.
Modelling of Process in Twin-Screw Dough-Mixing Machines
(2014) Kudinova, Alexandra; Kravchenko, Alexander; Litovchenko, Igor; Telychkun, Yuliia; Gubenia, Oleksii; Telychkun, Volodymyr; Dovgun, Irina
To intensify the machining test during mixing, we suggested to use a screw as the working part of various modifications, which provide continuous transportation and intensive mechanical impact on the dough during kneading. A design model using software package Flow Vision is offered to study the process of kneading.
Organisation of production of sterilisation equipment at a small machine-building enterprise
(2024) Sushko, Volodymyr; Desyk, Mykola; Gubenia, Oleksii
The article considers the peculiarities of organisation of work of small and medium-sized enterprises engaged in production of equipment for the pharmaceutical industry and medicine.
Review of the working bodies of vertical bead mills
(2019) Hrininh, Kateryna; Gubenia, Oleksii; Litovchenko, Igor
It is considered existing configurations of the working members of vertical bead mills for grinding cosmetic, pharmaceutical and food products by a wet method. In standard designs of rotors with disks and / or pins, due to the presence of centrifugal forces, there is a stagnant zone in which the movement of the beads and the product is practically not observed. As a result of which the product has an uneven particle size distribution and the time spent on the process increases. the configuration of the rotor with a reduced annular gap provides a reduction in the time of grinding of solid materials in suspension, with a smaller volume of the grinding chamber.
The labeling of food products in Romania and Ukraine
(2014) Totorean, A.-F.; Vinatu, Vlad-Florin; Mnerie, Dmitriy; Gubenia, Oleksii
This paper presents a comparison between some Romanian and Ukrainian food products with analyses of information provided by labels. We chose the same products that could be found both in Romania and Ukraine and we investigated especially the list of ingredients and nutritional facts written on the labels. Ця стаття являє собою порівняння між деякими румунськими та українськими продуктами харчування з аналізу інформації, наданої етикеток. Ми вибрали ті ж самі продукти, які можуть бути знайдені як в Румунії та Україні, і ми досліджували особливості списку інгредієнтів і харчових фактів, написані на етикетках.