Перегляд за Автор "Rindyuk, Dmitry"

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Choosing fruit - berry fillings for condensed сanned milk with sugar
(2014) Ryabokon, Natalia; Rindyuk, Dmitry
The rheological and organoleptic properties of condensed canned milk with sugar and fruit fillings were determined. The syrups’ and jams’ usage in the technology of condensed canned milk with sugar reduces the viscosity of finished products and increase the length of the structures destruction in products with fruit jam. We studied the impact of fruit-berry jam on the indicators of conditional dynamic threshold fluidity and fluidity ratio of condensed canned milk with sugar and the possibility of losing the product’s fluidity during storage. In the CCM recipes with sugar and fruit - berry fillings, the preference should be given to fruit-berry syrup.
Effect of temperature on the process of pressing organic raw materials
(2014) Rindyuk, Dmitry; Ryabokon, Natalia
The process of extrusion pelletizing particulate materials, such as sunflower and buckwheat husk, oak and pine chips, wheat straw and bran has been considered. It was investigated the effect of temperature of raw materials, compacting pressure and the diameter of the press-matrix on quality of fuel pellets.
Information technology in designing high-performance equipment for biomass compacting
(Rindyuk, D. Information technology in designing high-performance equipment for biomass compacting / D. Rindyuk, S. Lementar // Food and Environment Safety : journal of Faculty of Food Engineering, Ştefan cel Mare University – Suceava, 2013. – Vol. XII, Issue 2. – P. 115-122., 2013) Rindyuk, Dmitry; Lementar, Sviatoslav
The basic principles and methods of constructing a mathematical model for the processes of particular materials processing are presented in this paper. An example of the practical application of the developed model in the technology of biomass extrusion, which is used for the production of fuel pellets, is considered. A mathematical model of the process for particular materials extrusion is developed and a new approach to the extrusion granulator unit design is offered with the developed methods taken as a basis. The effect of technological and design factors of extrusion granulator unit to the extrusion process regularity are also studied.
Justification of sedimentation stability of milk whey after electric spark processing
(2016) Kochubei-Lytvynenko, Oksana; Chernyushok, Olga; Rindyuk, Dmitry; Shutiuk, Kateryna
Introduction. The article focuses on the primary processing of milk whey, in particular, the prospect of its processing using electric spark discharges. Reasonability of the electric discharge application in whey processing technology is confirmed by experimental research as well as mathematical and statistical analysis. Materials and methods. Mathematical modeling established a rational mode of electrohydraulic treatment of whey which is accompanied by a maximum dispersion of particles of precipitated casein dust. Results and discussion. It has been confirmed that the average hydrodynamic diameter of milk whey particles decreased from 1697,5 ± 82,38 nanometer to 221,34 ± 0,3 nanometer after electric discharge processing with the peak voltage of 45 kV and discharge quantity of 25. The polydispersity index at that plummeted from 1,0 to 0,35...0,40, which characterizes the system as the one close to monodisperse state. We have noticed that at the voltage of 30 and 35 kV and the discharge number of 5... 15 the particle dispersion was insubstantial. The average particle size decreased only by 22...30%. It was also concluded that at the voltage growth as well as increase in a discharge number the peak values on the distribution curves shifted to the particle size of 500... 1000 nm, while the average hydrodynamic diameter decreased. The best results during the electrohydraulic milk whey processing were achieved at the voltage of 45 kV and the discharge number amounting to 25. The sediment volume in the processed whey decreased from 0,9... 1,1 to 0,1...0,2 cm3 at the voltage of 45 kV and the discharge number of 25. Conclusions. It is proposed a technological scheme of primary milk whey processing using electro-hydraulic method.
Technological features of combining condensed canned milk with sugar and fruit-berry syrups during processing
(2014) Ryabokon, Natalia; Rindyuk, Dmitry; Shpak, Maksim; Komisar, Ksenia
A mathematical model of combining milk and plant products was built on the basis of dependency of mass fraction of solids condensed canned milk (CCM).with sugar and FBS of mass fraction of solids milk-sugar mixture and the temperature of intensified lactose crystallization. Taking into consideration the rheological characteristics and constructive-technological parameters, the degree of homogeneity consistency and duration of formation of condensed milk with sugar and fruitberry syrup "cranberry-blueberry" were studied.
The method of determination of the optimal parameters of dispersed materials granulation through consolidation
(2012) Rindyuk, Dmitry; Lementar, Sviatoslav
The method of determination of the optimal constructive and technological parameters of dispersed materials granulation through consolidation is represented within the task of nonlinear mathematical programming. The method is based on mathematical modeling of dispersion materials extrusion through the granulator matrix holes. The method allows taking into account constructive features of technological equipment and rheological properties of the raw material.
The research of the influence of temperature on the рrocess of granulation by extrusion
(2012) Rindyuk, Dmitry; Lementar, Sviatoslav
The process of extrusion pelletizing particulate materials, such as sunflower and buckwheat husk, oak and pine chips, wheat straw and bran has been considered. It was investigated the effect of temperature of raw materials, compacting pressure and the diameter of the press-matrix on quality of fuel pellets.