The theoretical and practical foundations of the evaluation of the ho mogeneity of the combined mixtures
Journal Title: Науковий вісник полтавського університету економіки і торгівлі. Серія Технічні науки - Year 2016, Vol 1, Issue 78
Abstract
Introduction. Theoretical issues the production of a homogeneous granular mixtures. An analysis of the various options for evaluating the uniformity of production of the combined mixtures using the methods of mathematical statistics. Purpose. The aim of this work is to develop an objective method of assessing the homogeneity of the combined mixtures and stability of technological process of mixing. To evaluate the quality of ready mixes (homogeneity) we used the colorimetric method, and various methods of mathematical statistics. Methods.Various methods of statistics, student distribution and χ2also confirm that in many applications an important role is played by the quadratic sample mean and corrected sample mean s squares, which give estimates of the variance. Therefore, knowing the mathematical expectation of a random variable and its variance, we know everything about the probability distribution of the random variable, i.e. a key component in the combined mixture, which allows to provide a more accurate assessment of the homogeneity of such mixtures. Results. Given that the variance of the dispersion of a parameter of the technological process as a system describes its ability to achieve the goal: a given range of dispersion, and a redetermined absolute value of the desired quantity XI, it is possible to assess stability of technological process according to the degree of renewal (par) dispersion dispersion over time τ. sked to assess stability of technological process of mixing and homogeneity of the combined mixtures using the stability coefficient, which takes into account the maximum and minimum dispersion of the distribution of the random variable XIas a para meter of evaluation of stability of functioning of the technological system, which is measured over a time interval, allowing to obtain reliable measurement results. The evaluation of the homogeneity of the prepared combined mixtures depending on the method of selection of average, spot and pooled samples (method of diagonals). The graphic dependences of variation coefficient (Vc) from the method of sampling and stability of technological process of mixing. Conclusions. Found that the most accurate method in determining the uniformity of the combined mixtures is the method of selection of point samples; the use of stability coefficient allows to control the technological processes of production of different combination of mixtures as well as control the playback of the variance of the estimated indicators of the quality of the finished product; method of determining the stability of tech nological process of mixing can be applied not only in various areas of the food industry, and in production of fodder mixtures for livestock and poultry, as highquality and homogenous feed are the key to obtaining highquality and safe livestock products.
Authors and Affiliations
Alla Makarinskaya
Keywords
Related Articles
- EP ID EP237220
- DOI -
- Views 80
- Downloads 0
Research duration of membrane treatment of liquid high molecular polydisperse systems
he article is devoted to the analysis of the processes of membrane processing of liquid high molecular polydisperse systems, and to the possibility of introducing the membrane processes while skimmed food liquids of diff...
Study of technological parameters for fermented beverages creation out of plant materials.
Subject. Of particular relevance is the creation of a new generation of food, due to the insufficient supply of population with vital nutrients - vitamins, minerals, amino acids, dietary fiber, and so on. Perspective dir...
Use of natural stabilizers in technology emulsion products
Products with emulsion structure make a significant relative share in a wide range of food products. Increase of demand for these products is determined by generality, high consumer performance, potential of regulating c...
The impact of production byproducts of vegetable fats for quality cupcakes
Introduction.It is known that traditional food can satisfy the human body’s requirement of essential nutrients only from 60 to 70 %. This causes the need for diet correction and it is possible due to the enrichment of t...
Influence of biotechnological processes on the quality of processed cheese
Study of influence of biotechnological processes on quality of processed cheeses “Friendshipˮ home production; estimation of quality of processed cheeses on the sensory and physical and chemical indexes of quality; study...