eNUFTIR :: Перегляд за Автор "Litovchenko, Igor"

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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.

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Determination of energy losses on switchgears of pneumatic transport of meat products

(2018) Beseda, Sergey; Litovchenko, Igor

Researches of various variants of connection of pipelines for transportation of food intermediate products are carried out. The purpose of the study is to determine energy losses depending on the geometric parameters of the connection.

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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.

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Information technologies for vibration strength analysis of the Rovenskaya nuclear power plant main steam line

(2010) Shtefan, Yevgenii; Shamis, M. B.; Litovchenko, Igor

The installed reasons of steam line vibration at steady-state operation of the power unit. With the use of mathematical modeling the frequency response ripple coolant pressure and parameters of forced oscillations pipeline.

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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.

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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.

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Modeling of some processes of filling of mince with one type of spiral feeding mechanism

(2010) Litovchenko, Igor; Mihaylov, Ivan; Stefanov, Stefan

Created a three-dimensional model of power mechanism for submission of mince filling sausage using vacuum filling machine. The analysis of the simulation process makes it possible to study the process in depth. Based on the results can be made for establishing the optimal geometric characteristics and modes of supply mechanisms of this type.

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Modeling work furnace recirculating heating gases for tunnel baking ovens

(2016) Litovchenko, Igor

Computer simulation of complex processes of heat exchange gives a unique scientific information on the baking ovens. Studied the mixing of gases coming from the burner and gas recirculation.

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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.

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Modelling of the yeasted dough in the mixing machines

(2014) Kravchenko, Alexander; Kudinova, Alexandra; Telychkun, Yuliia; Litovchenko, Igor; Telychkun, Volodymyr

Modeling of the dough mixing process for different constructions of the working bodies of continuous action is suggested using the software package Flow Vision. Data analysis enables to suggest a construction of the compound working body that provides a three-stage process of dough kneading in the dough-mixing machines of continuous action.

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Numerical modeling and simulation of bread dough mixing using concept of computational fluid dynamics

(2012) Luchian, Mihaela; Litovchenko, Igor; Stefanov, Stefan; Csatlos, C.

The aim of this article is to develop advanced technology for numerical modeling and simulation of bread dough mixing process, in order to provide a predictive capability of optimum design parameters of dough mixers using Computational Fluid Dynamics.

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Numerical simulation of energy dissipation in mixing process of bread dough

(2012) Luchian, Mihaela; Stefanov, Stefan; Litovchenko, Igor; Csatlos, C.

Mixing theory is important for its relevance in understanding some of the most fundamental problems involving bread dough flows, and for its practical impact in connection with bakery industry and other food industries. The aim of this article is to develop advanced technology for numerical simulation of bread dough mixing process, in order to provide a predictive capability of optimum design parameters of dough mixers using Computational Fluid Dynamics code named Flow Vision

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Research of hydrodynamics in the vacuum apparatus crystallization massecuite with a view to intensifying

(2012) Babko, Evhen; Litovchenko, Igor; Veresotskiy, Yuriy

Computer simulation of motion of the massecuite in vacuum-tube device with additional steam injection allowed us to obtain quantitative and qualitative data on the process of heat transfer. On the basis of studies of the process of heat transfer and hydrodynamics in a vacuum apparatus proposed upgrading unit batch.Комп'ютерне моделювання руху утфелю в трубці вакуум-апарата при додатковому вдуванні пари дозволило отримати якісні та кількісні дані про процес теплообміну.На підставі проведених досліджень процесу теплообміну і гідродинаміки у вакуум-апаратах запропонована модернізація апарату періодичної дії.

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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.

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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.

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Structural and parametric synthesis of kneading machines

(2020) Litovchenko, Igor; Gavva, Oleksandr M.; Litovchenko, Oleksii

Methods of analysis and research of hydrodynamic processes in mixing machines are offered. The analysis of designs of kneading machines and a technique of research of their work gives the chance identify areas for creating new design options. Запропоновано методи аналізу та дослідження гідродинамічних процесів у машинах для замісу. Аналіз конструкцій місильних машин і методика дослідження їх роботи дає можливість визначити напрямки створення нових варіантів конструкції.

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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.

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The study of the baking ovens by computer simulation

(2013) Litovchenko, Igor

Configuring ovens for baking bread is a complex scientific and industrial problems. Find the best modes of operation allows computer simulation of aerodynamic and thermal processes in the heating ducts and the baking chamber.

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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.