Tag Archives: structure

324–345 K. Andersson, J. Eklund and A. Rydberg
Lean-inspired development work in agriculture: Implications for the work environment
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Lean-inspired development work in agriculture: Implications for the work environment

K. Andersson¹²³*, J. Eklund¹³ and A. Rydberg²

¹KTH Royal Institute of Technology, School of Engineering Sciences in Chemistry, Biotechnology and Health, Department of Biomedical Engineering and Health Systems, Division of Ergonomics, Hälsovägen 11C, SE-141 57 Huddinge, Sweden
²RISE - Research Institutes of Sweden, Division of Bioeconomy and Health, Agriculture and Food, Box 7033, SE-750 50 Uppsala, Sweden
³HELIX - Competence Centre, Linköping University, SE-581 83 Linköping, Sweden
*Correspondence: karin.andersson@ri.se

Abstract:

Farmers operate in a turbulent environment that includes international competition, weather conditions and animal behaviour, for example, and is difficult for them to control. However, economy and productivity always have a high priority. As a consequence, farms have started to implement lean-inspired work systems. At the same time, health and safety are of urgent concern in the sector. This article explores how famers apply lean-inspired work processes. It identifies work environment changes during and after a lean implementation, as well as possible developments in the work environment following implementation of the lean philosophy. Data were collected from three groups: lean, lean-light and development-inclined reference farms (in total 54 farms), using a questionnaire and interviews. The results indicate that a majority of the lean farms were applying several lean principles and tools, and the lean philosophy. The lean-light farms applied parts of the lean concept, while the reference farms applied some of the more general tools, used in lean and elsewhere, such as visualisation in various forms and to various extents. The results showed positive effects of lean on the psychosocial work environment, better work structure and improved information, communication and co-operation. The physical work environment was improved to some extent by lean, where advantages such as a more structured and practical work environment with less physical movements and locomotion could be noticed. The lean concept provided a more structured and systematic approach to dealing with work and production environmental issues, for managers as well as for employees.

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1839–1845 V. Bulgakov, H. Kaletnik, I. Goncharuk, S. Ivanovs and M. Usenko
Results of experimental investigations of a flexible active harrow with loosening teeth
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Results of experimental investigations of a flexible active harrow with loosening teeth

V. Bulgakov¹, H. Kaletnik², I. Goncharuk², S. Ivanovs³ and M. Usenko⁴

¹National University of Life and Environmental Sciences of Ukraine, Heroiv Obrony 15, UA03041 Kyiv, Ukraine
²Vinnytsia National Agrarian University, Soniachna street 3, UA21008 Vinnytsia, Ukraine
³Latvia University of Life Sciences and Technologies, Liela street 2, LV-3001 Jelgava, Latvia
⁴Lutsk National Technical University, Lvivska street 75, UA43018 Lutsk, Volyn region, Ukraine
*Correspondence: semjons@apollo.lv

Abstract:

Soil tillage processes significantly affect the growth of cultivated plants; therefore, improvement of various designs and combinations of ploughs is still an actual practical and scientific task. This paper presents investigations of the design of a soil tillage machine consisting of three plough bodies equipped from the lateral side with a module with a flexible active harrow driven by a support wheel. The technological process of tillage by this machine is carried out in such a way that the module of the flexible active harrow is installed at a certain depth of soil tillage. The purpose of this work is an experimental comparative investigation of the quality indicators of the work of a design of the soil tillage working body with a flexible active harrow having loosening teeth. In the process of comparative experimental investigations of the operation of ploughs with a standard flexible harrow and an experimental active harrow having loosening teeth, the soil lumpiness (characterising the quality of crumbling) and water permeability of the obtained soil structure were estimated. An experimental model of this working tool was tested under the production conditions, and it showed advantages of loosening and crumpling the soil compared to the conventional harrows. This can be explained by the fact that the harrow tines, freely mounted on the axes of its links, ensure their oscillatory movements when moving in two different planes, thereby creating conditions for more intense soil disintegration.

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929-938 R. Galoburda,, M. Kuka, I. Cakste and D. Klava
The effect of blanching temperature on the quality of microwave-vacuum dried mushroom Cantharellus cibarius
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The effect of blanching temperature on the quality of microwave-vacuum dried mushroom Cantharellus cibarius

R. Galoburda¹,*, M. Kuka², I. Cakste² and D. Klava¹

¹Latvia University of Agriculture, Faculty of Food Technology, Department of Food Technology, Liela iela 2, LV-3001, Jelgava, Latvia 2Latvia University of Agriculture, Faculty of Food Technology, Department of Chemistry, Liela iela 2, LV-3001, Jelgava, Latvia *Correspondence: ruta.galoburda@llu.lv

Abstract:

The objective of this study was to evaluate the effect of blanching temperature on structure, colour, chemical composition, and rehydration capacity of microwave-vacuum dried chanterelle (Cantharellus cibarius). Fruiting bodies of chanterelle were collected from the forests in Jelgava region of Latvia. Prior to drying, fresh mushrooms were blanched in water at various temperatures of 70, 80, 90 and 100ºC for 3 min, then cooled in water (20ºC). After blanching mushrooms were dried in a microwave-vacuum drier according to the specially designed program. The content of dry matter of chanterelle was 9.5 ± 0.5%. The results revealed that weight loss at 70–90ºC was significantly smaller compared to blanching at 100ºC temperature. The results indicated the tendency of smaller changes in microstructure, weight loss and colour for samples blanched at 70–80°C temperature comparing to the samples unblanched or blanched at higher temperatures. Electrical conductivity in water extract of microwave-vacuum dried chanterelle decreased with increased blanching temperature. Titratable acidity of chanterelle significantly reduced after blanching due to leakage of soluble acids into blanching water.

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