Перегляд за Автор "Hadzhіyskі, Vіlhelm"

Зараз показуємо 1 - 7 з 7

Computer modelling of movement of meat raw material on pipelines
(2011) Litovchenko, Igor; Taran, Vitaly; Beseda, Sergey; Hadzhіyskі, Vіlhelm; Stefanov, Stefan
In the present study we investigated methods for determining the design parameters of the pipeline for pneumatic transport with the use of modern computer systems engineering analysis. An integrated approach is proposed for the determination of geometric and strength parameters of the process equipment. Based on the previously established three-dimensional model of the pipeline is proposed by means of CAD systems to model the movement of the product at different sites. Using a simulation based on computer calculation methods, improving the accuracy of the results. Modeled dvidenie raw materials in several tribes of the radius from 80 mm to 250 mm with a certain step of the radius. As a result, modeling the values of pressure. With their help, we can determine the required compressor power.
Exploring the impact of the level of product in an open container on the performance of FS (fill and seal) packaging machine
(2012) Hadzhіyskі, Vіlhelm; Stefanov, Stefan; Litovchenko, Igor
The design of the shape and dimensions of the package often depends on the capabilities of the used packaging equipment for filling and closing. The article discussed the possibility of using modern methods of computer analysis for optimum design of packaging and packaging machinery. As the main criterion for optimality is to achieve minimum time to move from one position to another with maximum possible level of product packaging, which prevents leaking or pollution of the zone for heat sealing of the above closing film. The results can be used both in the design of new packaging and new packaging machine type FS.
Investigation work of proofers by computer simulation
(Litovchenko, I. Investigation work of proofers by computer simulation / I. Litovchenko, S. Stefanov, W. Hadjiiski // Ukrainian Food Journal. – 2015. – Vol. 4, Issue 1. – P. 119–126., 2015) Litovchenko, Igor; Stefanov, Stefan; Hadzhіyskі, Vіlhelm
The object of the simulation is the steam-air mixture, which is inside the proofer. Shows the trajectories of the streams of wet warm air. The marked locations of the maximum speed and the region of still air. In addition, the causes of convection: temperature difference and air density. Observation trajectories of air allows you to suggest ways to correct the negative processes.
Modeling of mixing bread dough process using computational techniques
(2012) Luchian, Mihaela; Stefanov, Stefan; Litovchenko, Igor; Mihaylov, Ivan; Hadzhіyskі, Vіlhelm
Mixing is a crucial operation in the bakery industry. The bread dough is a very complex material, considered viscoelastic whose behavior depends on moisture content and temperature. This article aim is to develop advanced technology for modeling bread dough mixing, in order to provide a predictive capability of optimum design parameters of dough mixers using computational techniques.
Simulation of the mixing bread dough process using computational techniques
(Simulation of the mixing bread dough process using computational techniques / M. I. Luchian, S. Stefanov, I. Litovchenko and other // Bulletin of the Transilvania University of Braşov. - 2016. - Vol. 6 (55), №. 2. - P. 129-134., 2013) Luchian, Mihaela; Stefanov, Stefan; Litovchenko, Igor; Mihaylov, Ivan; Hadzhіyskі, Vіlhelm
The process of dough mixing is a crucial operation in bakery industry to produce high-quality bread. Considered viscoelastic characteristics of dough, which are dependent on the moisture content and temperature. The purpose of this article is to develop advanced technology for modeling dough, which will provide a prediction of the optimal design parameters of the mixer.
Study on the movement of dough in machines with continuous operation
(2011) Litovchenko, Igor; Yaschenko, Ivan; Hadzhіyskі, Vіlhelm; Mihaylov, Ivan
The article discussed the problem of one of the stages in the production of bread and bakery products. It is modeled the movement of dough in the machine for kneading and rising. Based on the analysis of the results it is possible their use in optimizing the constructions of the machines for kneading with continuous operation.
Use of computer modeling for modernization of final proofers of preparation of dough
(2012) Litovchenko, Igor; Hadzhіyskі, Vіlhelm; Stefanov, Stefan
One of the tasks of modern science in the field of food industry is the improvement of existing equipment. The article presents the opportunity to optimize existing equipment rising of bread dough - proofer. It is used in computer modeling and simulation environment in the Flow Vision. The possibilities for improving the performance of proofer through changes in structure. The studies of the researched example show, that computer modeling allows receiving qualitative and quantitative characteristics of the processes, which occur in the equipment of the baking industry.