Тези доповідей, матеріали конференцій
Постійне посилання на розділhttps://dspace.nuft.edu.ua/handle/123456789/7373
Переглянути
9 результатів
Результати пошуку
Документ Modelling of the yeasted dough in the mixing machines(2014) Kravchenko, Alexander; Kudinova, Alexandra; Telychkun, Yuliia; Litovchenko, Igor; Telychkun, VolodymyrModeling 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.Документ The study of the baking ovens by computer simulation(2013) Litovchenko, IgorConfiguring 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.Документ Use of computer modeling for modernization of final proofers of preparation of dough(2012) Litovchenko, Igor; Hadzhіyskі, Vіlhelm; Stefanov, StefanOne 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.Документ Modeling of mixing bread dough process using computational techniques(2012) Luchian, Mihaela; Stefanov, Stefan; Litovchenko, Igor; Mihaylov, Ivan; Hadzhіyskі, VіlhelmMixing 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.Документ 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, IgorThe 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.Документ 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.Документ Modeling of some processes of filling of mince with one type of spiral feeding mechanism(2010) Litovchenko, Igor; Mihaylov, Ivan; Stefanov, StefanCreated 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.Документ Study on the movement of dough in machines with continuous operation(2011) Litovchenko, Igor; Yaschenko, Ivan; Hadzhіyskі, Vіlhelm; Mihaylov, IvanThe 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.Документ Computer modelling of movement of meat raw material on pipelines(2011) Litovchenko, Igor; Taran, Vitaly; Beseda, Sergey; Hadzhіyskі, Vіlhelm; Stefanov, StefanIn 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.