Tag Archives: seed

393–403 D. Derevjanko, I. Holovach, V. Bulgakov, V. Kuvachev and, J. Olt
Theoretical and experimental research into impact of threshing tools in combine grain harvesters on quality of cereal crop seeds
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Theoretical and experimental research into impact of threshing tools in combine grain harvesters on quality of cereal crop seeds

D. Derevjanko¹, I. Holovach², V. Bulgakov², V. Kuvachev³ and, J. Olt⁴*

¹Zhytomyr National Agroecological University, 7, Staryi Blvd, UA 10008 Zhytomyr, Ukraine
²National University of Life and Environmental Sciences of Ukraine, 15, Heroyiv Oborony street, UA 03041 Kyiv, Ukraine
³Dmytro Motornyi Tavria State Agrotechnological University, 18B, Khmelnytsky Ave, UA 72310 Melitopol, Zaporozhye Region, Ukraine
⁴Estonian University of Life Sciences, Institute of Technology, Kreutzwaldi 56, EE 51006 Tartu, , Estonia
*Correspondence: jyri.olt@emu.ee

Abstract:

The theoretical and experimental research into the micro-damaging of cereal crop seeds in the process of their harvesting by combine grain harvesters in relation to the strains, forces and stresses imparted to them by the threshing tools has been carried out. The propagation of deformations and cracks in the seeds as well as the nature of their strength and the damage that is sustained, when the critical load is applied, have been investigated. It has been established that the onset of cracks, the direction of their propagation and their quantity in the bodies of grain seeds depends in the majority of cases on the direction of action of the external forces and the specifics of the seeds’ internal biological properties. It has been established that the strength of the grain seed is, apart from the arisen cracks, also under the significant effect of the microtraumas in the germ, endosperm as well as the seed coat and shell. Theoretical calculations have been carried out on the PC and the effect that the drum and rotor threshing apparatus have on the deformation and damage sustained by cereal crop seeds has been substantiated. The said calculations and the obtained graphic relations support the results of the experimental investigations and prove that the macro- and especially micro-damage sustained by the seeds of winter wheat and rye is different, when they are threshed with the use of different types of threshing apparatus, which has a considerable impact on the final quality of the harvested cereal crop seeds. The results obtained in the experimental investigations, field and laboratory tests on the topic of the effect of mechanical loading on the sustained damage and quality of seeds indicate that the damage rate accounted for the work processes of the reaping and postharvest treatment of the cereal crop heaps of different winter wheat varieties with the use of rotor threshing apparatus is 3.1% as compared to the drum threshing apparatus – 6.4%, that is, 2 times lower. The total amount of the seeds with microtraumas collected in the hopper after threshing amounts to 23.0% and 54.0%, respectively, which is a significant difference. Similar results have been obtained in the experimental investigations on the effect of the equipment on the sustained damage and quality of seeds in the cleaning, chemical treatment and sowing of cereal crops.

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18–37 V. Bulgakov, S. Nikolaenko, I. Holovach, V. Adamchuk, S. Kiurchev, S. Ivanovs and J. Olt
Theory of grain mixture particle motion during aspiration separation
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Theory of grain mixture particle motion during aspiration separation

V. Bulgakov¹, S. Nikolaenko¹, I. Holovach¹, V. Adamchuk², S. Kiurchev³, S. Ivanovs⁴ and J. Olt⁵*

¹National University of Life and Environmental Sciences of Ukraine, 15 Heroyiv Oborony Str., UA 03041 Kyiv, Ukraine
²National Scientific Centre, Institute for Agricultural Engineering and Electrification, 11, Vokzalna Str., Glevakcha – 1, Vasylkiv District, UA08631 Kiev Region, Ukraine
³Dmytro Motornyi Tavria State Agrotechnological University, Ukraine
⁴Latvia University of Life Sciences and Technologies, 2 Liela Str., LV-3001 Jelgava, Latvia
⁵Estonian University of Life Sciences, 56 Kreutzwaldi Str., EE51006 Tartu, Estonia
*Correspondence: jyri.olt@emu.ee

Abstract:

The practice of separating grain mixtures with the use of the difference in the aerodynamic properties of their components has proved that the process of separating mixtures in the aspiration separator is the most promising one with regard to the improvement of quality and intensification of production. The authors have developed a new improved design of aspiration seed separators, in which the work process of separating seed material is performed with the use of vibration processes. In this seed material separator, the constant force air flow that acts on the sail members on the central pipe of the separator, when seeds are fed for processing, generates self-excited oscillations in the pipe, which produces centrifugal forces of inertia in the seed feeding system. As a result of the mentioned effect, the propelling force in the process under study substantially increases, accelerating the seeds of different fractions, which differ in their masses, to different velocities. The motion paths of the seed particles change accordingly, heavier particles moving closer to the vertical axis of the aspiration channel, which provides for increasing the efficiency of separation of the seeds of different fractions from each other. In this paper, a new mathematical model is developed for the motion of a seed mixture material particle in the operating space of the separator’s aspiration channel. The mathematical modelling of the process of vibration and aspiration separation has indicated that the separation of the motion paths of the medium and heavy fractions takes place within the range of 20–40 mm; the flying speed of the particles is equal to 3.2–8.0 m s–1, respectively; and their acceleration is equal to 1.8–3.3 m s–2, which provides the necessary conditions for the accurate and high quality separation into the required fractions. In view of the found differences between the kinematic characteristics of the separated fractions of the grain mixture, the diameter of the pipeline for the medium fraction is to be within the range of 90–100 mm, for the heavy fraction – 50–70 mm.

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1444-1456 L. Nilova and S. Malyutenkova
The possibility of using powdered sea-buckthorn in the development of bakery products with antioxidant properties
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The possibility of using powdered sea-buckthorn in the development of bakery products with antioxidant properties

L. Nilova* and S. Malyutenkova

Peter the Great St. Petersburg Polytechnic University, Institute of Industrial Management, Economics, and Trade, Graduate School of Commodity and Service, Novorossiyskaya street 50, U194021 St. Petersburg, Russia
*Correspondence: nilova_l_p@mai.ru

Abstract:

The article examines ways of increasing the antioxidant capacity of bakery products (referred to here as BP) by adding powdered peel, powdered seeds, and powdered marc produced from sea-buckthorn berries. Three different versions of BP were developed with the maximum addition of the following powders: from the peel (3%), from the marc (5%) with a sugar content of 14.5%; and from seeds (5%) with a sugar content of 5%, and with a potato flake content of 5%. BPs with the addition of sea-buckthorn powders were baked at two temperature regimes: 200°C and 220 °C. The content of phenolic compounds, flavonoids, and ascorbic acid were determined for the sea-buckthorn powder, for the crust of BP, and in BP crumbs. The antioxidant activity of BP was determined by the use of two methods: by chemiluminescence, and by their reaction to the DPPH-radical. Cyclic amides (lactams) were determined in BP crusts and crumbs with the use of the IR spectroscopy method. The AOA of powdered sea buckthorn depended upon the volume of phenolic compounds and ascorbic acid in them: peel > marc > seeds. The antioxidant properties of BPs decreased in the following order and were aligned the following way: BP with marc > BP with peel > BP with seeds. They displayed higher AOA levels than was calculated in theoretical tests, depending upon the volume of powders in the recipe. An increase of the baking temperature led to a loss of phenolic compounds and vitamin C, as well as to the formation of poly lactams. BP baked at the temperature regime of 200 °C displayed the greatest AOA levels.

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603-610 J. Ružbarský, M. Müller and P. Hrabe
Analysis of physical and mechanical properties and of gross calorific value of Jatropha curcas seeds and waste from pressing process
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Analysis of physical and mechanical properties and of gross calorific value of Jatropha curcas seeds and waste from pressing process

J. Ružbarský¹*, M. Müller² and P. Hrabe²

¹Technical University of Košice, Faculty of Manufacturing Technologies, Department of Technological Systems Operation, Štúrova 31, Prešov 08001, Slovak Republic;
*Correspondence: juraj.ruzbarsky@tuke.sk
²Department of Material Science and Manufacturing Technology, Faculty of Engineering, Czech University of Life Science, Kamýcká 129, 16521 Prague, Czech Republic

Abstract:

The  research  was  performed  with  an  aim  to  investigate  physical  and  mechanical properties and a gross calorific value of Jatropha curcas seeds and particular products (waste) of  a  pressing  process.  Sizes  of  seeds,  an  energy  which  is  necessary  for  pressing  an  oil  and  a setting  of  the  gross  calorific  value  were  tested  parameters.  Tests  were  performed  at  Jatropha Curcas seeds of a brown colour (that means gnaw). The pressing process waste amounts up to 80%. The proportion of the kernel mass to the coat mass is 1:0.62. From the research results it follows that the coat mass is 37.60%. The seed coat belongs among interesting material owing to  the  gross  calorific  value.  For pressing  the  whole  seeds  it  is  necessary  of  about  30%  higher energy than for pressing the kernels of Jatropha curcas.

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