Tag Archives: food industry

xxx A. Vagová, M. Hromasová, M. Linda and P. Vaculík
Determining external friction angle of barley malt and malt crush
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Determining external friction angle of barley malt and malt crush

A. Vagová¹, M. Hromasová²*, M. Linda² and P. Vaculík¹

¹Czech University of Life Sciences Prague, Faculty of Engineering, Department of Technological Equipment of Buildings, Kamýcká 129, CZ165 21 Prague 6-Suchdol, Czech Republic
²University of Life Sciences Prague, Faculty of Engineering, Department of Electrical Engineering and Automation, Kamýcká 129, CZ165 21 Prague 6-Suchdol, Czech Republic
*Correspondence: hromasova@tf.czu.cz

Abstract:

This paper deals with determining the amount of external friction angle of barley malt and malt crush depending on the load size. Barley malt is a basic raw material for production of the traditional Czech Pilsner type of beer. The angle of internal and external friction is one of the basic parameters of bulk materials. Friction among individual grains of material, i.e. a connection with the forces, applied between individual material particles, includes the internal friction angle. Conversely, the external friction angle is the angle in which the bulk material begins to move on the other material (steel). A two-roll mill (or disc mill and hammer mill) was used for the malt crush manufacture, which is used in the traditional malt processing in beer production. During crushing on this machine, we used the passage of the milled material through a gap between two counter-rotating cylinders. The results of barley malt and malt crush external friction angle, depending on the load size of the barley malt and the malt crush on mobile prototype device, are from 8 to 22°. The mobile prototype device is based on the following principle: a square chamber filled with a loaded material moves on the pad (steel).

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2037-2048 M. Hromasova, A. Vagova, M. Linda and P. Vaculik
Determination of the tension limit forces of a barley malt and a malt crush in correlation with a load size
Abstract |

Determination of the tension limit forces of a barley malt and a malt crush in correlation with a load size

M. Hromasova¹*, A. Vagova², M. Linda¹ and P. Vaculik²

¹Czech University of Life Sciences Prague, Faculty of Engineering, Department of Electrical Engineering and Automation, Kamýcká 129, CZ165 21 Prague 6-Suchdol, Czech Republic
²Czech University of Life Sciences Prague, Faculty of Engineering, Department of Technological Equipment of Buildings, Kamýcká 129, CZ165 21 Prague 6-Suchdol, Czech Republic
*Correspondence: hromasova@tf.czu.cz

Abstract:

This article deals with determination of selected parameters of barley malt (whole grain and crushed grain). The barley malt is besides water, hops and brewer’s yeast, one of the basic ingredients necessary for the production of traditional Czech pilsner type of beer. The aim of this research is to determine limit force and internal friction angle with depending on the size of the load. The assessed malt crush was produced using a 2-roller malt mill. The 2-roller malt mill is based on the principle of grinding the material in a milling gap between two milling rollers, which is a very commonly used production of the malt crush. By determining the tension limits of the barley malt and the malt crush in correlation with the load, we can obtain very important parameters that inform us of the bulk material behavior, particularly with respect to the storage method (storage shape, height of the stored material layer, and the removal method from the storage, etc.), and to the transport (route gradient, transport speed, etc.). The determination of the tension limits has a direct link with cohesion of the bulk material and thereby contributes to establishing of the basic parameters of the bulk material, such as – the friction angle. The measurement for the angle of internal friction determination were performed on a prototype device. The principle of measurement on a mobile prototype devices is, the upper square chamber slides down the lower square chamber. Barley malt (whole grain and crushed grain) were loaded from 100 g to 5,000 g. The results of measuring were statistically analyzed with software Statistica 12.

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1426–1434 P. Vaculik,, A. Smejtkova, M. Prikryl, O. Drabek, Z. Votruba and L. Lexa
Selected wastewater parameters from the vegetable washing process
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Selected wastewater parameters from the vegetable washing process

P. Vaculik¹,*, A. Smejtkova¹, M. Prikryl¹, O. Drabek², Z. Votruba¹ and L. Lexa¹

¹ Czech University of Life Sciences Prague, Faculty of Engineering, Department of Building Technological Equipment, Kamýcká 129, 165 21 Prague 6-Suchdol, Czech Republic
² Czech University of Life Sciences Prague, Faculty of Agrobiology, Food and Natural Resources, Department of Soil Science and Soil Protection, Kamýcká 129, 165 21 Prague 6-Suchdol, Czech Republic
* Correspondence: vaculik@tf.czu.cz

Abstract:

This article follows selected parameters in wastewater which arise from the washing process for root vegetables, which is one of those problems which are current in terms of water usage. With a growing population, industrialisation, and urban development, there is also a growing demand for water resources. Industries which are dealing with the processing of agricultural products and food production in general significantly contribute to the growing consumption of water. Technology which is used for cleaning vegetables also significantly affect this growth in water consumption. Increasing demands on the quality of vegetables (eg. the cleanliness of vegetables at the point of sale), also leads to the necessity for more effective postharvest cleaning, something which is carried out both with dry and wet methods. This article examines the cleaning process for selected root vegetables, particularly carrots and potatoes, by determining selected properties of the output process water in an assessed technological line. This line is specific with regard to its methods for cleaning carrots and potatoes. Following the investigation, the line was assessed as being satisfactory with respect to the quality of the input and output water. The monitored parameters of the process water (eg. concentrations of selected elements in the process water and concentrations of selected inorganic anions in the process water, mainly Na and Pb) from cleaning carrots and potatoes were considered as being satisfactory for recirculation into the cleaning process and therefore a reduction was achieved in overall water consumption.

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