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This paper presents research results on biocomposites made from a combination of extruded apple pomace (EAP) and potato starch (SP). The aim of this work was to investigate the basic properties of biocomposites obtained from extruded apple pomace reinforced with potato starch. The products were manufactured by hot pressing using a hydraulic press with a mould for producing samples. The prepared biocomposites were subjected to strength tests, surface wettability was determined, and a colour analysis was carried out. A thermogravimetric analysis (TGA), Fourier transform infrared spectroscopy (FTIR), and cross-sectioning observed in a scanning electron microscope (SEM) were also performed. The obtained test results showed that the combination of apple pomace (EAP) and starch (SP) enabled the production of compact biocomposite materials. At the same time, it was found that each increase in the share of starch in the mixture for producing biocomposites increased the strength parameters of the obtained materials. With the highest share of starch in the mixture, 40%, and a raw material moisture content of 14%, the material had the best strength parameters and was even characterised by hydrophobic properties. It was also found that materials with a high content of starch are characterised by increased temperature resistance. The analysis of SEM microscopic photos showed well-glued particles of apple pomace, pectin, and gelatinised starch and a smooth external structure of the samples. Research and analyses have shown that apple pomace reinforced only with the addition of starch can be a promising raw material for the production of simple, biodegradable biocomposite materials. [ABSTRACT FROM AUTHOR]

The article describes a multistate model of reliability of farming machinery as a deductive stochastic model of the process of changes in the technical conditions observed during operation. These conditions determine the capacity of machinery to fulfil functions, simultaneously keeping safety and maintaining acceptable costs of possible repairs. The theory of semi-Markov processes was used to solve the problem. After detailed analysis of the symptoms of damage to exemplary groups of farming machinery (rotary mowers, rotary harrows and harvesting presses) we obligatorily and arbitrarily proposed an optimal four-state reliability model to describe changes in technical conditions. In contrast to the classic reliability theory, which allows only two states of technical usability (either a machine is fit to function or not), we also allowed intermediate states, because not all types of damage affect the functionality of machinery. This approach increases the probability of technical usability of machinery and rationally delays the moment of premature repair.

Kaplan–Meier analyses can be used in many disciplines, e.g., agricultural engineering. Agricultural machinery and vehicles can be regarded as objects that 'die' because, like living creatures, they failed, although after repair they can be used until scrapped. This article presents an example of using the Kaplan–Meier estimator to plot the reliability function curves of five different models of Zetor farm tractors. The research shows that the median operating time for one of the tested models, which is about 200 engine-operating hours, is 20% lower than for the entire population of analyzed Zetor tractors. This means that the quality of the model, which is very popular in Poland, differs significantly from the other models of this manufacturer. The method cannot be validated, due to a lack of similar functions for other brands of tractors. Progressive automation and digitization of agriculture can contribute to improving the reliability of agriculture work. The user can focus on the correct performance of agrotechnical treatments, and modern control systems will signal in real time, about identified or approaching costly failures. [ABSTRACT FROM AUTHOR]

Aseptic packaging of food products is necessary to prolong their validity and to preserve their original qualities, but also for obtaining higher quality products. Aseptization must be done both for the product to be packaged and for packaging, but also for the enclosure where packaging takes place (the packing machine). There are many ways to sterilize package, but the sterilization procedure usually begins with the packaging material which must be maintained under sterile conditions until the package is made, but also during filling and closing. For the product to be packaged, the most used sterilization methods are thermal treatments, while for packing machines both thermal treatments are used (with steam and hot air) but also combined treatments (thermal and chemical). For packaging material, the most commonly used sterilization procedure is spraying with hydrogen peroxide or peracetic acid solution. [ABSTRACT FROM AUTHOR]

The use of structure-forming raw materials allows the use of new components in extruded compounds. Although various components are widely used, the share of non-starch additives is rarely more than a dozen percent. The aim of the study was, therefore, to exceed the level of 30% of the brewers' spent grain - BSG (which is a by-product in the production of beer) and, using statistical analysis, to study the processing possibilities of this raw material. The general composition plan underlying the project was based on the following independent variables: process temperature, feed moisture content, participation of BSG (mixture with corn), and on dependent variables. The results show that it is possible to produce BSG extrudates above 30%, but only if the appropriate process conditions as outlined in the test are provided. To date BSG content in mainly extruded corn snack with additions of other ingredients improving the composition has been studied. A novelty in the applied research will be the performance results of extruded maize products and the share of nearly 40% BSG. Obtained results may help in future research on the creation of products with a high content of dietary fiber contained in by-products materials of the agri-food industry. [ABSTRACT FROM AUTHOR]

Background. Novel food batters, recommended for various products, are at present manufactured by extrusion. Thanks to this, it is possible to look for and process new raw materials, if their processing has so far been considered impossible or economically unviable. The purpose of the work was therefore to investigate the extrudates produced from the corn and brewers' spent grain compounds that are subsequently used as raw material for food batter production. Material and methods. The work presents the findings of research on extrusion of corn mixes with varying levels of brewers' spent grains, to the maximum amount of 30%. Tests were conducted using a co-rotating double screw extruder, equipped with a single-outlet matrix with a diameter of 2.5mm. The products obtained were subjected to analysis of their parameters (apparent density, strength parameters, abrasiveness index) and the granulation of a single fraction was checked. The sample for which the percentage content was the highest was subjected to a detailed analysis of particle shape using vision software. Results. It was found that an increase in the content of brewers' spent grains resulted in increased hardness of the products obtained. During the tests it was observed that the increasing hardness of the measured samples is opposite to their abrasion resistance. The maximum decrement of the brasion parameters was seen for extrudates with 30% spent grain addition and was 1.4%, while the minimum decrement values for extrudates with brewers' grain content (10%) amounted to 0.85%. It was noted that this may prove the high brittleness of such products, particularly on the outer surface. It was also observed that lower grindability was recorded for samples produced by extrusion at a temperature of 140°C. On the other hand, higher grindability obtained at a temperature of 120°C may facilitate the grinding of such products, which may be particularly important in the production of food batter. Conclusion. Brewers' spent grains used as an addition to corn groats contribute to substantial changes in the extrudates obtained. It is also possible to produce compact extrudates with a brewers' spent grain content of 30%. After grinding, extrudates with higher brewers' spent grain content are distinguished by more rounded grains. The packing index of the samples indicates the increased accuracy of covering products with such batter, which indicates an advantage of food batters containing brewers' spent grains. [ABSTRACT FROM AUTHOR]

Currently, many countries in the world face the serious consequences of global warming, such as: floods, landslides, excessive heat during summer, drought and many others. The material consequences of climate changes on the economy, on human life and on the environment are very serious. Human activity overloads the atmosphere with carbon dioxide and other emissions that cause global warming, capture heat, slowly increase the planet's temperature and have a significant and harmful impact on our heath, on the environment and on the climate. The increase of providing renewable energy would allow replacing energy sources that have high carbon emissions and would lead to the reduction of global warming. The paper presents aspects regarding the importance of using renewable energy, as alternatives to using conventional energy sources (coal, petrol, wood, etc.). [ABSTRACT FROM AUTHOR]

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