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Постійне посилання колекціїhttps://dspace.nuft.edu.ua/handle/123456789/7522
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10 результатів
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Документ Review of the working bodies of vertical bead mills(2019) Hrininh, Kateryna; Gubenia, Oleksii; Litovchenko, IgorIt 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.Документ Structural and parametric synthesis of kneading machines(2020) Litovchenko, Igor; Gavva, Oleksandr M.; Litovchenko, OleksiiMethods 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.Документ Determination of energy losses on switchgears of pneumatic transport of meat products(2018) Beseda, Sergey; Litovchenko, IgorResearches 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.Документ Modeling work furnace recirculating heating gases for tunnel baking ovens(2016) Litovchenko, IgorComputer 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.Документ 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, VіlhelmThe 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.Документ 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, VіlhelmThe 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.Документ Modelling of Process in Twin-Screw Dough-Mixing Machines(2014) Kudinova, Alexandra; Kravchenko, Alexander; Litovchenko, Igor; Telychkun, Yuliia; Gubenia, Oleksii; Telychkun, Volodymyr; Dovgun, IrinaTo 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.Документ Information technologies for vibration strength analysis of the Rovenskaya nuclear power plant main steam line(2010) Shtefan, Yevgenii; Shamis, M. B.; Litovchenko, IgorThe 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.Документ 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 VisionДокумент Research of hydrodynamics in the vacuum apparatus crystallization massecuite with a view to intensifying(2012) Babko, Evhen; Litovchenko, Igor; Veresotskiy, YuriyComputer 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.