Кафедра прикладної інженерії та охорони праці

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Перегляд Кафедра прикладної інженерії та охорони праці по Автор "Kepko O."
  • Матеріал
    Modeling of substrate and air temperature dynamics in the mushroom greenhouse
    (INST NATL CERCETAREB-DUL ION IONESCU BRAD NR 16, SECTOR 1, BUCHAREST 013813, ROMANIA, 2023) Golub G ; Kepko O. ; Pushka O. ; Kovtuniuk Z. ; Kotliar T.
    Economic efficiency of greenhouse vegetable growing depends quite significantly on the cost of energy carriers, which is why the introduction of energy-saving technologies in greenhouse vegetable growing is an urgent issue. One of the ways to save energy resources can be the use of a closed ventilation system of the "plant greenhouse -mushroom greenhouse" type, which is based on the opposite type of respiration of plants and mushrooms. A closed ventilation system includes air exchange between the greenhouse with growing plants and the cultivation room for growing mushrooms. The closed ventilation system allows you to save energy by reducing the heating of the incoming air, as well as increasing the yield of vegetable products due to the increased concentrations of carbon dioxide in the air that flows from the cultivation room for mushrooms to the greenhouse and mushrooms due to the increased concentrations of oxygen in the air that flows into the cultivation room for mushrooms from the greenhouse. Mathematical modeling of the process of heat transfer between greenhouses makes it possible to simulate transitional processes between rooms in order to assess the quality and accuracy of regulation, as well as to evaluate the parameters of the object in transitional modes. Mathematical modeling of dynamic processes is the basis for the formulation of transfer functions for the automatic control system. As a result of the study, mathematical models of the temperature dynamics of the substrate of mushrooms and greenhouse vegetables were obtained due to the analytical solution of the system of differential equations. The adequacy of the solution was verified by the Runge-Kutta method and compared with experimental data. The difference between the theoretical and experimental values is not significant and amounted to-3 % for the substrate temperature and-3.2 % for the air temperature.
  • Матеріал
    Study of technological and commercial indicators of oriental types of flatbread duding backing in a tandoor
    (ТДАТУ, 2023) Fedorov V. ; Kepko O. ; Kepko V. ; Berezovskyi A. ; Trus O. ; Prokopenko E. ; Zhurilo S.
    National eastern types of flatbread (lavash, Obi-non, Dambinon etc.) are baked both in mechanized and manually operated ovens for individual or mass use of finished products. Among the last type of ovens, the most widespread is the tandoor with an electric or gas source of heat supply. Two types of thermoelectric sensors were used to study the external and internal heat and mass exchange during baking of flatbread in Uzbek horizontal tandoor. These are the thermocouples for temperature measurement and primary converters of the heat flow density transmitted from the outside to the dough and into the middle of the product, as well as an electronic scale to determine the loss of mass. The thermometric monitoring of the baking of Obi-non flatbreads made it possible to show the technological and commercial advantages of the tandoor over baking in mechanized ovens, as well as to compare the dynamics of temperature changes in the center of the flatbread dough with the theoretical solution of the problem of thermal conductivity in the plate. The recommendations for the distribution of energy sources in mechanized ovens and the design of their hearthstone (bottom) have been developed.