Перегляд за Автор "Stefanov, Stefan"

Зараз показуємо 1 - 14 з 14

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.
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.
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.
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.
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.
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.
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.
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
Perspective direction of complex improvement of rusk wares
(2013) Telychkun, Yuliia; Telychkun, Volodymyr; Desyk, Mykola; Kravchenko, Alexander; Marсhenko, A.; Birca, Adriana; Stefanov, Stefan
The necessity of complex perfection of process of production of rusk warest comes up from the raditional method of production, wide usage of hand labour and bulky equipment. The process of mixing of dough, treatment of dough purveyances, baking and drying is investigational by us. It is set that the intensive mixing of dough allows to shorten duration of his fermentation, the using of dynamic method of loosen of dough purveyances and combined process of baking baking-drying . On the basis of the conducted researches the machine-instrumental chart of the complex stream-mechanized line of production of rusk wares is offered
Research of drying of brewer pellets aimed at increasing of its efficiency and lowering of power consumption
(2016) Sukmanov, Valeriy; Bessarab, Alexander; Shutyuk, Vitaliy; Stefanov, Stefan
This paper presents the results of research of the drying process in the brewer pellets in aerovibrofluidized bed. The kinetics of drying of pellets in the suspension bed has been experimentally studied. We have received the generalized drying curve of brewer pellets at different process conditions. The generalized drying curve received as a collocation of the drying curves of brewer pellets at different process conditions is an indication of constant value of speed multiplied by time of drying, which simplifies the calculations of changes in moisture content during certain periods of the heat treatment of the product.We offered the relative ratio of energy consumption; proportionality factor of performance and bed depth; qualified expenditure power consumption indicator, which allow to reasonably choose conditions of brewer pellets drying and significantly improve the value of energy saving performance indicators of the drying process. There have also been introduced the parameters of qualified expenditure power consumption and the non-dimentional coefficient of power consumption.
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.
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.