Pub Date : 2023-01-01DOI: 10.1051/e3sconf/202339001003
Irina G. Pospelova, P. Dorodov, Ivan V. Vozmishchev, I. Vladykin, Ivan M. Novosyolov
Modern greenhouses usually have flat concrete surfaces with communications for subsurface and above surface heating. It is proposed to disinfect surfaces with infrared radiation. We solve the corresponding heat equation. Field tests of the temperature field in protected ground have been performed to verify the mathematical model validity and to determine the empiric coefficients. The numerical investigation of the solution when the quantity of the Fourier series terms changes from 100 to 200 gives the heating time τ = 15 …16 min. Using these theoretical and experimental investigations one may conclude that the sufficient heating of a surface at the depth up to 5 cm needs a relatively long time of 15 …16 min and the surface will be strongly overheated during this time. We recommend using infrared heating for the decontamination purposes, but only in the case of thin layers of the ground or of the surface. The temperature necessary for the surface contamination and elimination of different pathogenic microorganisms, fungi, rots etc. emerging in the protected ground is achieved at a relatively small-time interval of 30…40 c. We think that the infrared radiation is a powerful and advanced method of sanitation of thin layers and surfaces.
{"title":"The heat conductivity mechanism of the IR heating propagation for surfaces decontamination in protected ground","authors":"Irina G. Pospelova, P. Dorodov, Ivan V. Vozmishchev, I. Vladykin, Ivan M. Novosyolov","doi":"10.1051/e3sconf/202339001003","DOIUrl":"https://doi.org/10.1051/e3sconf/202339001003","url":null,"abstract":"Modern greenhouses usually have flat concrete surfaces with communications for subsurface and above surface heating. It is proposed to disinfect surfaces with infrared radiation. We solve the corresponding heat equation. Field tests of the temperature field in protected ground have been performed to verify the mathematical model validity and to determine the empiric coefficients. The numerical investigation of the solution when the quantity of the Fourier series terms changes from 100 to 200 gives the heating time τ = 15 …16 min. Using these theoretical and experimental investigations one may conclude that the sufficient heating of a surface at the depth up to 5 cm needs a relatively long time of 15 …16 min and the surface will be strongly overheated during this time. We recommend using infrared heating for the decontamination purposes, but only in the case of thin layers of the ground or of the surface. The temperature necessary for the surface contamination and elimination of different pathogenic microorganisms, fungi, rots etc. emerging in the protected ground is achieved at a relatively small-time interval of 30…40 c. We think that the infrared radiation is a powerful and advanced method of sanitation of thin layers and surfaces.","PeriodicalId":11445,"journal":{"name":"E3S Web of Conferences","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"57936846","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-01-01DOI: 10.1051/e3sconf/202339002036
Komil Shokirov, M. Kurbanov, T. Atamuratova, l.N. Khaydar-Zade
One of the most important directions in solving the problem of ensuring the food security of the population and improving the environmental situation in the country is the rational use of its own raw materials, including secondary ones, that is, waste from various sectors of the food industry. Their use in the composition of model composite mixtures will significantly expand the range of targeted bakery products, in this case, intended for the prevention and treatment of diseases of the musculoskeletal system. The purpose of the study is the selection and study of the chemical composition and biotechnological potential of raw materials for the production of bakery products for medical and preventive purposes. The objects of the study were germinated wheat grain, sesame seeds and grape pomace. The authors consider it possible to use bioactivated wheat grain and secondary raw materials in the production of this type of product, which will enrich it with the missing essential nutrients, reduce the cost, and also significantly improve the ecological situation of the environment.
{"title":"Prospects of using natural non-conventional raw materials and secondary raw materials in the production of bread of specific purpose","authors":"Komil Shokirov, M. Kurbanov, T. Atamuratova, l.N. Khaydar-Zade","doi":"10.1051/e3sconf/202339002036","DOIUrl":"https://doi.org/10.1051/e3sconf/202339002036","url":null,"abstract":"One of the most important directions in solving the problem of ensuring the food security of the population and improving the environmental situation in the country is the rational use of its own raw materials, including secondary ones, that is, waste from various sectors of the food industry. Their use in the composition of model composite mixtures will significantly expand the range of targeted bakery products, in this case, intended for the prevention and treatment of diseases of the musculoskeletal system. The purpose of the study is the selection and study of the chemical composition and biotechnological potential of raw materials for the production of bakery products for medical and preventive purposes. The objects of the study were germinated wheat grain, sesame seeds and grape pomace. The authors consider it possible to use bioactivated wheat grain and secondary raw materials in the production of this type of product, which will enrich it with the missing essential nutrients, reduce the cost, and also significantly improve the ecological situation of the environment.","PeriodicalId":11445,"journal":{"name":"E3S Web of Conferences","volume":"9 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"57937055","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-01-01DOI: 10.1051/e3sconf/202339002038
Nargiza Sabirova, M. Sadikova
A new composition of fat shortening based on hydrogenated cottonseed oil with different iodine numbers has been proposed. Palm oil and solid animal fat are used as an additional fat component. Changes in the content of solid triglycerides depending on their melting point were determined. Hydrogenated cottonseed oil is obtained by saturating cottonseed oil on dispersed and stationary catalysts. The plasticity range of shortenings was studied depending on the content of solid triglycerides. Shortening with hydrogenated cottonseed oil as hard fat, tempered at a temperature of 30.1°C, when measuring the studied parameters, are obtained close to shortening with palm oil, tempered at 26.7°C.
{"title":"Shortenings based on hydrogenated cotton oils","authors":"Nargiza Sabirova, M. Sadikova","doi":"10.1051/e3sconf/202339002038","DOIUrl":"https://doi.org/10.1051/e3sconf/202339002038","url":null,"abstract":"A new composition of fat shortening based on hydrogenated cottonseed oil with different iodine numbers has been proposed. Palm oil and solid animal fat are used as an additional fat component. Changes in the content of solid triglycerides depending on their melting point were determined. Hydrogenated cottonseed oil is obtained by saturating cottonseed oil on dispersed and stationary catalysts. The plasticity range of shortenings was studied depending on the content of solid triglycerides. Shortening with hydrogenated cottonseed oil as hard fat, tempered at a temperature of 30.1°C, when measuring the studied parameters, are obtained close to shortening with palm oil, tempered at 26.7°C.","PeriodicalId":11445,"journal":{"name":"E3S Web of Conferences","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"57937089","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-01-01DOI: 10.1051/e3sconf/202339002039
Jakhongir Sultonov, F. Ashurov
The article provides information on the technology for improving the quality of oilseeds. The importance of new agricultural technologies is noted in decrees of the President of the Republic of Uzbekistan, the Ministry of Agriculture to provide methodological assistance to farmers and entrepreneurs who sow and process soybeans. There is an urgent need to study the structure and chemical composition of soybean seeds cultivated in the Republic of Uzbekistan to improve the known technologies for obtaining oils from them, especially for food purposes. To implement the above-mentioned order of the President of the Republic of Uzbekistan, in the regions of the republic, more than 5,000 t/p of soybean oilseeds were sown, from which a crop of more than 80 thousand tons was harvested, which is 0.64 c/g. Cultivation and processing of soybean seeds as an oil crop and raw material for obtaining high-quality edible oil is intensively developing. The production of soybean seeds is one of the most valuable types of agricultural raw materials, the production of which, especially in the regions of the republic, is constantly increasing.
{"title":"Improvement and development of technological foundations for creating new formula of soy protein products using local raw materials of the Republic of Uzbekistan","authors":"Jakhongir Sultonov, F. Ashurov","doi":"10.1051/e3sconf/202339002039","DOIUrl":"https://doi.org/10.1051/e3sconf/202339002039","url":null,"abstract":"The article provides information on the technology for improving the quality of oilseeds. The importance of new agricultural technologies is noted in decrees of the President of the Republic of Uzbekistan, the Ministry of Agriculture to provide methodological assistance to farmers and entrepreneurs who sow and process soybeans. There is an urgent need to study the structure and chemical composition of soybean seeds cultivated in the Republic of Uzbekistan to improve the known technologies for obtaining oils from them, especially for food purposes. To implement the above-mentioned order of the President of the Republic of Uzbekistan, in the regions of the republic, more than 5,000 t/p of soybean oilseeds were sown, from which a crop of more than 80 thousand tons was harvested, which is 0.64 c/g. Cultivation and processing of soybean seeds as an oil crop and raw material for obtaining high-quality edible oil is intensively developing. The production of soybean seeds is one of the most valuable types of agricultural raw materials, the production of which, especially in the regions of the republic, is constantly increasing.","PeriodicalId":11445,"journal":{"name":"E3S Web of Conferences","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"57937093","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-01-01DOI: 10.1051/e3sconf/202339002040
Mukhabat Mukhamedova, R. Adizov, Manzura Khafizova
The article provides the description of the production experiment carried out at a mill for varietal grinding of wheat into baking flour, the technological scheme of which provides for the selection of pasta grits. To obtain a statistical set of data, the experiment was organized for 10 days, during which the values of the studied process parameters were recorded every two hours. The output of pasta grits was chosen as this. These products are subjected to thorough sorption on sieves for separation into independent fractions of products by size and quality, then the grains undergo additional processing (enrichment) on sieve machines and at the last stage - in the grinding process - their final grinding into flour takes place. Such a complex organization of grinding requires serious theoretical and practical training from the technologist to perform the main task - process control at the mill.
{"title":"Efficiency of stabilization of technological processes at the mill of food production","authors":"Mukhabat Mukhamedova, R. Adizov, Manzura Khafizova","doi":"10.1051/e3sconf/202339002040","DOIUrl":"https://doi.org/10.1051/e3sconf/202339002040","url":null,"abstract":"The article provides the description of the production experiment carried out at a mill for varietal grinding of wheat into baking flour, the technological scheme of which provides for the selection of pasta grits. To obtain a statistical set of data, the experiment was organized for 10 days, during which the values of the studied process parameters were recorded every two hours. The output of pasta grits was chosen as this. These products are subjected to thorough sorption on sieves for separation into independent fractions of products by size and quality, then the grains undergo additional processing (enrichment) on sieve machines and at the last stage - in the grinding process - their final grinding into flour takes place. Such a complex organization of grinding requires serious theoretical and practical training from the technologist to perform the main task - process control at the mill.","PeriodicalId":11445,"journal":{"name":"E3S Web of Conferences","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"57937178","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-01-01DOI: 10.1051/e3sconf/202339002042
M. Slozhenkina, E. V. Karpenko, O. A. Knyazhechenko, K.S. Glebova, E.G. Abramenko, A. Mosolov
The article presents the results of studies of the protein and fat composition of frozen chopped semi-finished products with a new plant functional additive in the field of their quantitative determination, and also describes the functional and technological properties of the additive based on the results of the study. The authors experimentally studied the amino acid composition of chopped semi-finished products. In addition, the article describes the technological scheme of frozen chopped semi-finished products with a new vegetable functional additive and presents the output of these meat products. For laboratory studies, three samples with a given formulation were developed to determine the effect of a new plant functional additive on the nutrients of chopped semi-finished products. Also, the amino acid composition of a new plant functional supplement consisting of 14 amino acids was studied.
{"title":"Analysis of the effectiveness of the use of a new plant functional additive in the production technology of frozen chopped semi-finished products","authors":"M. Slozhenkina, E. V. Karpenko, O. A. Knyazhechenko, K.S. Glebova, E.G. Abramenko, A. Mosolov","doi":"10.1051/e3sconf/202339002042","DOIUrl":"https://doi.org/10.1051/e3sconf/202339002042","url":null,"abstract":"The article presents the results of studies of the protein and fat composition of frozen chopped semi-finished products with a new plant functional additive in the field of their quantitative determination, and also describes the functional and technological properties of the additive based on the results of the study. The authors experimentally studied the amino acid composition of chopped semi-finished products. In addition, the article describes the technological scheme of frozen chopped semi-finished products with a new vegetable functional additive and presents the output of these meat products. For laboratory studies, three samples with a given formulation were developed to determine the effect of a new plant functional additive on the nutrients of chopped semi-finished products. Also, the amino acid composition of a new plant functional supplement consisting of 14 amino acids was studied.","PeriodicalId":11445,"journal":{"name":"E3S Web of Conferences","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"57937245","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-01-01DOI: 10.1051/e3sconf/202339002044
N. Mosolova, E. V. Petrushko, D. Bogdanovich, E. V. Karpenko, E. S. Vorontsova
This study offers an additional source of information on isolation and purification of the human lactoferrin biosimilar from frozen milk of goat producers. Thanks to the application of an improved technique of raw material degreasing, a milk filtrate with complete absence of the fat part was obtained, which as a result had a favorable effect on the yield and properties of the finished product, whose quality was confirmed by methods of MALDI-TOF mass spectrometry and microbiological analysis. As a result 135 g of human lactoferrin biosimilar was obtained from 75 liters of frozen milk.
{"title":"Isolation of a human lactoferrin biosimilar from frozen milk of goat producers","authors":"N. Mosolova, E. V. Petrushko, D. Bogdanovich, E. V. Karpenko, E. S. Vorontsova","doi":"10.1051/e3sconf/202339002044","DOIUrl":"https://doi.org/10.1051/e3sconf/202339002044","url":null,"abstract":"This study offers an additional source of information on isolation and purification of the human lactoferrin biosimilar from frozen milk of goat producers. Thanks to the application of an improved technique of raw material degreasing, a milk filtrate with complete absence of the fat part was obtained, which as a result had a favorable effect on the yield and properties of the finished product, whose quality was confirmed by methods of MALDI-TOF mass spectrometry and microbiological analysis. As a result 135 g of human lactoferrin biosimilar was obtained from 75 liters of frozen milk.","PeriodicalId":11445,"journal":{"name":"E3S Web of Conferences","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"57937254","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-01-01DOI: 10.1051/e3sconf/202339002045
E. Anisimova, O. A. Knyazhechenko, M. Slozhenkina, Arkagy K. Natyrov, Yury D. Danilov, Alexey S Miroshnik
A promising direction in the development of new food products is the reduction of calories and partial replacement of ingredients of animal origin with vegetable ones to maximize the saturation of foods with nutrients that contribute to the maintenance of normal life. The aim of this work was to develop an optimized recipe for a meat product – pate, based on a traditional recipe, but including herbal ingredients of local origin. The proposed recipe for pate in traditional cuisine allows to reduce the calorie and fat content of the daily diet of a modern person while increasing the protein content, expands the range of finished meat products on the consumer market, and maximizes the provision of the organism with the necessary nutrients. The paper presents the results of a comparative analysis of the qualitative characteristics of the pate, made according to the traditional recipe, and experimental samples with different contents of the herbal ingredient, followed by the selection of a sample with an experimentally determined optimal composition. The plant components included in the new recipe – pumpkin-flaxseed complex and carrot dietary fiber – provide the maximum balance of nutrients.
{"title":"Innovative meat product technology: a new look at traditional nutrition","authors":"E. Anisimova, O. A. Knyazhechenko, M. Slozhenkina, Arkagy K. Natyrov, Yury D. Danilov, Alexey S Miroshnik","doi":"10.1051/e3sconf/202339002045","DOIUrl":"https://doi.org/10.1051/e3sconf/202339002045","url":null,"abstract":"A promising direction in the development of new food products is the reduction of calories and partial replacement of ingredients of animal origin with vegetable ones to maximize the saturation of foods with nutrients that contribute to the maintenance of normal life. The aim of this work was to develop an optimized recipe for a meat product – pate, based on a traditional recipe, but including herbal ingredients of local origin. The proposed recipe for pate in traditional cuisine allows to reduce the calorie and fat content of the daily diet of a modern person while increasing the protein content, expands the range of finished meat products on the consumer market, and maximizes the provision of the organism with the necessary nutrients. The paper presents the results of a comparative analysis of the qualitative characteristics of the pate, made according to the traditional recipe, and experimental samples with different contents of the herbal ingredient, followed by the selection of a sample with an experimentally determined optimal composition. The plant components included in the new recipe – pumpkin-flaxseed complex and carrot dietary fiber – provide the maximum balance of nutrients.","PeriodicalId":11445,"journal":{"name":"E3S Web of Conferences","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"57937267","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-01-01DOI: 10.1051/e3sconf/202339002025
Mirshod T. Kurbonov, R. Khaitov
The article substantiates the expediency of using sorghum grain (seeds) as a substitute for corn in feed for poultry. The aim of the study was to develop a recipe and technology for the preparation of compound feed of increased nutritional value for birds using sorghum grain subjected to IR - processing. Examples of its impact on grain quality and its biological value are considered. The physical principles of operation of this technology and the properties of the applied method are analyzed. It was found that protein digestibility and attack by its enzymes increased from 82.3 to 89.8%. The results of a comparative zootechnical assessment of the quality of feed without sorghum and with the replacement of 47.0% of corn with this raw material are presented. The economic efficiency from the use of the proposed composition of feed for chickens and the profitability of its production have been established.
{"title":"Sorghum as a substitute for corn in poultry feed","authors":"Mirshod T. Kurbonov, R. Khaitov","doi":"10.1051/e3sconf/202339002025","DOIUrl":"https://doi.org/10.1051/e3sconf/202339002025","url":null,"abstract":"The article substantiates the expediency of using sorghum grain (seeds) as a substitute for corn in feed for poultry. The aim of the study was to develop a recipe and technology for the preparation of compound feed of increased nutritional value for birds using sorghum grain subjected to IR - processing. Examples of its impact on grain quality and its biological value are considered. The physical principles of operation of this technology and the properties of the applied method are analyzed. It was found that protein digestibility and attack by its enzymes increased from 82.3 to 89.8%. The results of a comparative zootechnical assessment of the quality of feed without sorghum and with the replacement of 47.0% of corn with this raw material are presented. The economic efficiency from the use of the proposed composition of feed for chickens and the profitability of its production have been established.","PeriodicalId":11445,"journal":{"name":"E3S Web of Conferences","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"57937348","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-01-01DOI: 10.1051/e3sconf/202339003027
V. Sivakov, S. Gryadunov, A. Buglaev, M.I. Lushpaeva, O. Timokhova, V. Makarov
Currently, there is an acute problem of reducing the harmful effects of humans on the environment, the introduction of resource-saving technologies that allow the maximum use of natural raw materials with a minimum percentage of waste. In the production of products at wood working and sawmill enterprises, a large amount of wood waste is generated that requires either disposal or use for the production of wood chips and shavings used in the production of chipboard, OSB boards, fuel briquettes and pellets. Processing of wood waste is carried out in various chippers of a stationary and mobile type, while it must be taken into account that a large amount of wood waste is generated in cutting areas, lower warehouses of enterprises, therefore, mobile chippers must be used for their processing. Given that the diameter of the chipping disc can exceed 1000 mm at a speed of up to 1500 rpm, during the operation of the chipper, significant loads on the working tool and vibration occur, which can lead to its failure. Vibration during the operation of the chipper can be the result of both design errors and occur when the cutting knives are blunt.
{"title":"The use of information technology in the design of chippers for the production of technological chips","authors":"V. Sivakov, S. Gryadunov, A. Buglaev, M.I. Lushpaeva, O. Timokhova, V. Makarov","doi":"10.1051/e3sconf/202339003027","DOIUrl":"https://doi.org/10.1051/e3sconf/202339003027","url":null,"abstract":"Currently, there is an acute problem of reducing the harmful effects of humans on the environment, the introduction of resource-saving technologies that allow the maximum use of natural raw materials with a minimum percentage of waste. In the production of products at wood working and sawmill enterprises, a large amount of wood waste is generated that requires either disposal or use for the production of wood chips and shavings used in the production of chipboard, OSB boards, fuel briquettes and pellets. Processing of wood waste is carried out in various chippers of a stationary and mobile type, while it must be taken into account that a large amount of wood waste is generated in cutting areas, lower warehouses of enterprises, therefore, mobile chippers must be used for their processing. Given that the diameter of the chipping disc can exceed 1000 mm at a speed of up to 1500 rpm, during the operation of the chipper, significant loads on the working tool and vibration occur, which can lead to its failure. Vibration during the operation of the chipper can be the result of both design errors and occur when the cutting knives are blunt.","PeriodicalId":11445,"journal":{"name":"E3S Web of Conferences","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"57937414","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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