Tag Archives: torque

964–970 G. Birzietis,, V. Pirs, I. Dukulis and M. Gailis,
Effect of commercial diesel fuel and hydrotreated vegetable oil blend on automobile performance
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Effect of commercial diesel fuel and hydrotreated vegetable oil blend on automobile performance

G. Birzietis¹,*, V. Pirs¹, I. Dukulis¹ and M. Gailis¹,²

¹ Latvia University of Agriculture, Faculty of Engineering, Motor Vehicle institute, 5 J. Cakstes boulv., LV-3001 Jelgava, Latvia
² Riga Technical University, Faculty of Mechanical Engineering, Transport and Aeronautics, Department of Automotive Engineering, Viskalu 36, LV-1006 Riga, Latvia
*Correspondence: gints.birzietis@llu.lv

Abstract:

The new fuel ‘Pro Diesel’ that contains hydrotreated vegetable oil (HVO) was recently introduced in Baltic market. It raised some interest on performance of the new fuel among fleet and individual consumers. The authors evaluated and compared performance of modern M1 class automobile, using regular fossil diesel fuel and Pro Diesel fuel.
Torque, power and fuel consumption of the vehicle have been evaluated on chassis dynamometer, in steady state and driving cycle mode.
Depending on test conditions, engine power and torque was increased up to 2%, and fuel consumption reduced up to 3.9%, when diesel fuel/ HVO blend was used.

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779-786 A. Pastukhov, and H. Dogan
Studying of mixing speed and temperature impacts on rheological properties of wheat flour dough using Mixolab
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Studying of mixing speed and temperature impacts on rheological properties of wheat flour dough using Mixolab

A. Pastukhov¹,* and H. Dogan²

¹ITMO University, Institute of Refrigeration and Biotechnologies, 191002, Lomonosova Street. 9, office 2111 Saint-Petersburg, Russia; *Correspondence: artem.pastukhov1984@gmail.com 2Kansas State University, Department of Grain Science and Industry, 201 Shellenberger Hall, Manhattan, KS 66506, KS, USA

Abstract:

Wheat flour dough is highly non-Newtonian, time-dependent, strain-dependent and viscoelastic. These rheological properties are very sensitive to temperature, water content and composition. Dough mixing is one of the most important ways to characterize the quality of wheat flours. Proper dough development is affected by mixing intensity (mixing speed) and work imparted to the dough. The objective of this research was to study impact of mixing speed and temperature on thermomechanical properties of breadmaking quality wheat flours using Mixolab. Analysis was carried out at the constant water absorption (98% db) using standard Chopin+ protocol, which consisted of a heating/cooling cycle after a certain mixing time at constant mixing speed (60–120 rpm). Effect of temperature at 80 rpm, 100 rpm, 120 rpm, and effect of mixing speed at 30°C, 40°C, 50°C were also studied. Strong relationships were observed between the mixing speed (rpm) and the Mixolab parameters (dough consistency during mixing (C1), mixing stability, protein weakening (C2), starch gelatinization (C3), amylase activity (C4) and starch gelling (C5). Mixing temperature was observed to have higher impact on dough consistency and stability than mixing speed. Softening effect of temperature was more significant at low mixing speeds.

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