Volume 2, No. 11 (2005)
Articles
PSYCHICAL AND MECHANICAL CHARACTERISTICS OFGRAPES FOR WINE CONCERNING TO MECHANICAL HARVEST
BAISAN IOAN
In this paper is present the physico –mechanical properties which characterise thegrapes beans, on principal sort for wine making. Was seed the variation limits of detachmentforce from pedicel and split force an beans peel in function by rape degree, as an theyinfluenced in work regime stability on harvest machines.
IDENTIFICATION OF ADEQUATE PHYSICAL CHARACTERISTIC FOR IMPACT DAMAGE SUSCEPTIBILITY PREDICTION OF AN APPLE POPULATION
CĂSĂNDROIU TUDOR, VOICU GHEORGHE, TOMA MAGDALENA-LAURA
During the mechanical handling, the major causes of fresh fruit’s pulp tissues damage are the impact of fruit with working surfaces and/or between themselves. Because of the natural variability of the fruit physical proprieties and the multiple factors involved in the process, recent studies shows that the impact damage susceptibility of an apple population can be statistically described by the damage probability, and the correlation between this and the impact level can be correctly expressed through a logistic function. With the data obtained in our experiments done on a 36 Jonathan apple population, subjected to controlled impacts using the pendulum method, was tested the logistic function. It was determined that the impact damage probability can be correctly described by the logistic type function and the most adequate physical propriety for the impact level can be considered Eci. For X = Eci, was found C = –2.429; m = 9.939 and a correlation coefficient R2 = 0.976.The relation is useful not only for prediction of the maximum threshold impact level X for an admissible damage probability (5% or max. 10% in accordance with E.U. standards), but for the anticipation of the damage probability in case of a known value for the impact level X.
DIFFERENT WIND PARAMETERS FOR ESTIMATING FATIGUE LOADS ON WIND TURBINE BLADES
COBREA CODRIN, BIBIRE LUMINIŢA
Because a good match can be obtained to the short-term distribution of rain flow ranges given the first three moments and a fixed data truncation, it is sufficient to know the moments over all the operating conditions in order to fully define the turbine fatigue loading. Regression of the moments over ten-minute average wind speed and turbulence intensity can achieve the desired result and assist in understanding the loading dependence on and sensitivity to both turbulence and wind speed. Results from a regression analysis can also provide information on the uncertainty of the loads.
FOOD SAFETY IN BEER INDUSTRY
DABIJA ADRIANA *, SION IULIANA *, TITA OVIDIU **, TITA MIHAELA **
The beer industry in Romania has known after the year 1990, unlike other sectors in food industry, a significant reshape process, technological improvement and economical growth. This paper proposes a theme with practical importance imposed by the necessity of security and control of the whole food chain according to the principle FARMTO TABLE – the principle of traceability in the perspective of Romania joining the European Union. To control technological process from viewpoint of contamination risks, it was elaborated a HACCP system in beer manufacturing.
EXPERIMENTAL DETERMINATION OF CALENDER ROLLS DEFLECTION USING DIAL GAUGES
FLORESCU DANIELA*, APOSTOL MARIAN**, FLORESCU IULIAN*
This paper presents several experimental models with different configurations for the measurement of the calender rolls deflections, under an adequate internal pressure correlated with a uniform distributed load, using dial gauges.
THEORETICAL STUDY ABOUT FORMING FABRIC DESIGNS
FLORESCU DANIELA, FLORESCU IULIAN
Forming fabric designs influence dewatering and formation along the total dewatering area. The development of high speed twin - wire machines makes the experience and expertise of the fabric manufacturer of paramount importance.
EFFECTS OF NATURAL CONVECTION IN THE HORIZONTAL CYLINDER
FLORESCU IULIAN, FLORESCU DANIELA
The magnitude of convection is proportional to the Rayleigh number based on the width of the melted region. The importance of the natural convection increase with time. For a short period after the beginning of melting, heat transfer is dominated by conduction. A regular solution is presented to demonstrate the increasing effect of natural convection on the melting process.
A PROPOSAL FOR THE USE OF AUTOCHTHONOUS ENERGY SOURCES
BONÉ GARASA ANTONIO, GUILLÉN TORRES JESÚS, NOGUÉS NAVARRO MARTA, ROMERO GONZÁLEZ PATRICIA
The execution of this project involves the utilization of autochthonous energy sources in order to obtain additional income to finance the works planned for the area understudy. The renewable energy sources to be used are: wind, with the construction of 3 wind farms; and biomass, with the construction of a plant for biomass gasification. An agro-industrial complex will be built to recycle part of the calorific energy that is extracted from the gasification process.
RESEARCH REGARDING THE PROCESSING PROPERTIES OF DOUGH MADE OF WHEAT FLOUR, POTATOES STARCH AND BYPRODUCT OF BUTTER OBTAIN
GROSU LACRAMIOARA, CIOBANU DOMNICA, TULBURE MONICA
The work research achieved the obtain a dietetic necessary products sector for the sector of population with insufficiencies regarding the gluten content existing in wheat flour, balanced for the technological requirements through addition of potatoes.The food system was completed by the addition of byproduct of butter obtain with content of lactic assuring thus and the equilibration report glucose last lactic needing for the equilibration of the glucozidic insufficiency. The conditions for research work for technological system are potatoes starch 12% and an mixture for dough obtain, composed by 35-40% of byproduct of butter obtain from liquid.
RESEARCH REGARDING THE BAKING CONDITIONS OF THE DOUGH MADE OF WHEAT FLOUR WITH BYPRODUCT OF THE BUTTER OBTAINING
GROSU LUMINIŢA, TULBURE MONICA, CIOBANU DOMNICA
Today baking industry knows an intensive progress of the range of row materials by superior use of byproduct from food industry.In this research are presented the technological conditions to confirm the improvement of bread quality, made of wheat flour in addition with byproducts of butter technology, which has o positive influence over bread quality because of protein and fat content.The research uses a variable consumption of 20-40% with the condition that the amount of water will not exceed 50% reported to flour content.
STUDY AND RESEARCH CONCERNING TO INFLUENCE OF PARTICLE FORMS ABOUT AERODYNAMIC SORTING PROCESS
MOŞNEGUŢU EMILIAN, NEDEFF VALENTIN, PANAINTE MIRELA
In this paper is represent on study which has claim aim emphasis influences exercise by particle forms on aerodynamic sorting process, process what is affected on numerous factors, as constructive (considering to the separator type) and aerodynamically characteristics of particle (floating speed, diameter and particle form, particle density, surface type etc.). In this study is used an particle mixture compound from tow particle type with different forms, spherical and oblong form, but with the same density. In moment of aerodynamic sorting process observed significant changes of airflow speed values and a time of process in function by sample mass. After experimental determinations it establish a separation proportion of 75% for oblong particle and 80% for spherical particle, values which is obtain for minimum loading of stand with material.
INFLUENCE OF PARTICLE AERODYNAMICAL CHARACTERISTIC OVER ON HIS SPEED MOVED INTO VERTICAL AIRFLOW
MOŞNEGUŢU EMILIAN, NEDEFF VALENTIN, PANAINTE MIRELA, BURCĂ GENOVEVA
In this paper presents on theoretical study in which is analyze behavior of solid particle into vertical airflow. Particle behaviors influenced by aerodynamical characteristic of particle (diameter and particle form, particle density, surface type etc.)and by airflow speed. In function by value of airflow speed exist the next situation: particle it deposit under gravitational force, particle are entail by airflow or particle are floating in airflow.
THEORETICAL CONSIDERATION REGARDING THE DETERMINATION OF ENERGY CONSUMPTION AT CRUMBLING BY CUTTING OF PRODUCTS WITH VARIABLE TEXTURE
PANAINTE MIRELA, NEDEFF VALENTIN, SAVIN CARMEN, MOŞNEGUŢU EMILIAN
The crumbling products with variable texture its frequent using in food industry and it’s important thanks to the great quantities of products processing, as well as of energy consumption, from which only a trifling part (0,1 - 0,2%) are consumed effectively from surmount the forces of cohesion by particles, the scrap dissipating in vain and injurious by heat form.
RESEARCHES ABOUT WORKING OF STUFFING BOXES
PĂUNESCU MIHAELA
The paper presents the results of an experimental study upon the dependence between the axial compression force of packing rings and the high where are located the serings. The researches shows an important decrease of axial compression force which stress the packing rings, in the same time with increase of deep where is located the rings. The experimental method that are presented in this work, can be making for packing rings from different materials (asbestos, PTFE, graphite etc.), with different structures, with different values of axial force stressed
STUDIES AND RESEARCHES CONCERNING THE OPTIMIZATION MIXING PROCESSES OF NON–NEWTONIAN BLEND WITH VARIABLE VISCOSITY
SAVIN CARMEN, NEDEFF VALENTIN, ZICHIL VALENTIN, PANAINTE MIRELA
This in work is presented an experimental stand, that is willed researched the realization non – Newtonian blends with variable viscosities apart from time and dependent on time.The former researches right aim the of a realization how much degree the erect maul of homogenization with a how much consumption the reduced maul of energy.
THEORETICAL STUDIES CONCERNING THE REALIZATION OF THE CAVITATION AND COMSUPTION POWER IN MIXING OPERATIONS
SAVIN CARMEN, ZICHIL VALENTIN, PANAINTE MIRELA
Author`s propose the saddle analysed the theoretical study of realization processes of intermingle with the formation of cavitation and fixing mathematically relations for determination of consumed power.
SOME ASPECTS ABOUT FOOD SAFETY OF MAIN CHEESE ASSORTMENTS FROM BACAU COUNTY
SION IULIANA *, DABIJA ADRIANA *, TITA MIHAELA **, TITA OVIDIU **
Cheese represent an excellent food both for high nourishing value, for well digestibility and for the pleasure of consumption. The nourishing interest is due by the presence of high biological value proteins, calcium, phosphorus and vitamins A and D. That is why is also necessary developing quality control system and monitoring system for a continuous and constant quality.In our study we present some quality parameters for few cheese assortments from different production units or farmers from Bacau county.
NEURAL NEAR-TIME-OPTIMAL CONTROL OF A SYSTEM WITH QUAZISTATIONARY SWITCHING LINE
STOYANOV VALENTIN, MIHAILOV NIKOLAY
This paper deals with the time-optimal and near-time-optimal control of a system with quazistationary switching line. The control law is realized by approximation of the optimal switching line by artificial neural network. The neural approximation of the optimal switching line is compared with the linear and fuzzy approximation of the switching line and with the exact switching curve. Some simulations of the time-optimal and near-time-optimal control systems are done.
DETERMINATION OF CORRELATIONS BETWEEN DURABILITY AND REVOLUTIONS PER MINUTE FOR ROLLER BEARINGS
UNGUREANU NICOLAE, UNGUREANU MIORIŢA, COŢETIU RADU
In present the correspondence between durability (in function hours) and revolutions per minute for roller bearings it’s given in a cross reference table. The paper presents a method for establish a mathematic relation between durability and revolutions per minute for roller bearings.
THE DEACIDIFICATION OF POMANCE-OLIVE OIL
VINTILA IULIANA *, BETZELOS AHILLEAS **
This paper is a comparative research of traditional (chemical) and physical deacidification of crude olive pomance oil,performed with soda and ethylene chloride (40, 60, 75%) extraction of free fatty acids(FFA) from miscella (1:1, 1:2) in six stages. Physical deacidification of 1:2 miscella by extraction of FFA with ethylenechloride 75% give the best results,in terms of deacidification yield (DY - 97.30%),peroxide value (PV - 1.8 mEq/kg) and organoleptic grading(OG - 6.3).
THEORETICAL AND EXPERIMENTAL ASPECTS REGARDING THE RHEOLOGICAL CHARACTERIZATION OF WHEAT FLOUR DOUGH BEHAVIOR AT KNEADING
VOICU GHEORGHE, CĂSĂNDROIU TUDOR, MIEILA CRISTIAN
In this paper is presented some theoretical aspects and experimental researches about behavior of wheat flour and water dough at kneading, and variations of energy consumption in time of the kneading process. Is present the theoretical curve of variation of rotation momentum at mixer shaft and the model of calculus of specific energy at kneading.The variation of rotation momentum at the shaft of mixing arms of Brabender farinograph, is presented, together with pattern of curves (farinograms) experimentally obtained. Using farinograms experimentally obtained is estimated power consumption during of kneading process and specific energy at mixing of some variety of flour wheat.