FARM MACHINERY AND PROCESSES MANAGEMENT IN SUSTAINABLE AGRICULTURE

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AANOSSAMTISTBLU0FRMMCHINERYAD PRCESE MANGEENN USAINALEAGRICUTRE 217

FARM MACHINERY AND PROCESSES MANAGEMENT IN SUSTAINABLE AGRICULTURE

IX I NTERNATIONAL S CIENTIFIC S YMPOSIUM

Lublin, Poland 22-24 November 2017

The publication contains the materials of the IX International Scientific Symposium on “Farm Machinery and Processes Management in Sustainable Agriculture”, which was held in Lublin, Poland from the 22nd to the 24th of November 2017. The Symposium was organized by Department of Machinery Exploitation and Management of Production Processes of the Faculty of Production Engineering, University of Life Sciences in Lublin and Walloon Agricultural Research Centre in Gembloux, Belgium.

The proceedings contain 82 reviewed research papers on the main themes of the Symposium:

Farm machinery and processes in sustainable agriculture standards, Energy applications in sustainable agriculture standards.

Precision Agriculture in sustainable agriculture standards.

The authors originate from 19 countries, and 3 continents, and present a mixture of academics and practitioners. The results of their work presented in the publication contribute to both theoretical aspects and practical issues of the development of sustainable agriculture.

The diversity of authors and presenters made it certain that the main objective of the Symposium to exchange ideas and experiences of applications of the principles of sustainable agriculture was achieved.

ISBN 978-83-937433-2-2

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IX International Scientific Symposium

FARM MACHINERY

AND PROCESSES MANAGEMENT IN SUSTAINABLE AGRICULTURE

Symposium Proceedings

Edited by

Edmund Lorencowicz, Jacek Uziak, Bruno Huyghebaert

Published by

Department of Machinery Exploitation and Management of Production Processes University of Life Sciences in Lublin, POLAND

Lublin, Poland 2017

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Organizers

University of Life Sciences in Lublin, Department of Machinery Exploitation and Management of Production Processes, Lublin, POLAND

Walloon Agricultural Research Centre, Gembloux, BELGIUM

Scientific Committee Chairmen

Prof. dr hab. Edmund Lorencowicz University of Life Sciences in Lublin/POLAND Prof. dr Ir. Yves Schenkel CRA-W Gembloux/BELGIUM

Members

Prof. dr. Arlindo Almeida Polytechnic Institute of Bragança/PORTUGAL Dr Ir. Jean-Pierre Goffart CRA-W Gembloux/BELGIUM

Dr Ir. Bruno Huyghebaert CRA-W Gembloux/BELGIUM

Dr hab. Sławomir Kocira University of Life Sciences in Lublin/POLAND Dr. Ing. Gerhard Moitzi BOKU - University of Natural Resources and Life

Sciences, Vienna/AUSTRIA

Prof. dr. Taskin Oztas Atatürk University, Erzurum/TURKEY

Prof. Athanassios Papageorgiou Technological Educational Institute of Peloponnese, Kalamata/GREECE

Dr hab. Stanisław Parafiniuk University of Life Sciences in Lublin/POLAND Dr Ir Viviane Planchon CRA-W Gembloux/BELGIUM

Prof. dr hab. Józef Sawa University of Life Sciences in Lublin/POLAND Prof. Ing. Giacomo Scarascia-Mugnozza University of Bari Aldo Moro /ITALY Prof. dr. Jacek Uziak University of Botswana/BOTSWANA

Organizing Committee

Dr inż. Artur Kraszkiewicz University of Life Sciences in Lublin/POLAND Dr inż. Magdalena Kachel-Jakubowska University of Life Sciences in Lublin/POLAND Dr inż. Milan Koszel University of Life Sciences in Lublin/POLAND

Cover page: Jarosław Figurski

All papers are published on the responsibility of authors and after the positive reviewing by the Symposium Scientific Committee.

ISBN 978-83-937433-2-2

Printed by: ReprographicCentre, University of Life Sciences in Lublin

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The organizers wish to acknowledge with gratitude the sponsorship and support of

Rector of the University of Life Sciences in Lublin

City of Lublin

European Society

of Agricultural Engineers Polish Society

of Agricultural Engineers Lublin Division

Municipal Transport Company Lublin

SAME DEUTZ-FAHR Polska

Gravit

Agroplast

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IX International Scientific Symposium

"Farm Machinery and Processes Management in Sustainable Agriculture", Lublin, Poland, 2017 DOI:10.24326/fmpmsa.2017.1

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INTRODUCTION

It is already the ninth time we publish proceedings of the International Scientific Symposium “Farm Machinery and Process Management in Sustainable Agriculture”.

And once again, the Symposium is the result of an effective and satisfying collaboration between the University of Life Sciences in Lublin and the Walloon Agricultural Research Centre. As in previous years, the event received the support from the European Society of Agricultural Engineers (EurAgEng), an organization which promotes the development of Agricultural and Biosystems Engineering and its people. The Symposium also received generous encouragement and backing from sponsoring institutions, which assistance is gratefully acknowledged.

Sustainable agriculture, which integrates system of plants and animals’ production practices, with long term view of not depleting the Earth’s resources or polluting its environment, has a lot of different facets. As a concept, it requires understanding of the ecosystem and its functions. As a research subject, it requires interdisciplinary approach. In that respect, we are happy to recognize contributions, to this year Symposium, from academics and practitioners from several disciplines representing 19 countries. We are sure that during the event a variety of ideas, thoughts, beliefs and values will be shared and will contribute to the development of sustainable agriculture.

These proceedings contain 82 reviewed research papers, which were presented during the Symposium. The publication has an International Standard Book Number (ISBN), and additionally, each paper has an individual Digital Object Identifier (DOI).

Editors

Edmund Lorencowicz, Jacek Uziak, Bruno Huyghebaert

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"Farm Machinery and Processes Management in Sustainable Agriculture", Lublin, Poland, 2017

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CONTENTS

INTRODUCTION 5

A. F. ADISA, I. A. OLA, E. S. A. AJISEGIRI, B. A. ADEWUMI, S. O. ISMAILA, N. O. ADEKUNLE and ADIGBO, S. O.

AN OVERVIEW PROCEDURE OF A RICE PROCESSING PLANT PRODUCTION FOR RURAL USE 11 Zeyad AHMED, Rafał NADULSKI, Marian PANASIEWICZ

THE INFLUNCE OF WHEAT HARDNESS ON ENERGY CONSUMPTION DURING THE WHEAT MILLING 17 Hussein L. AL-GBOORY

DETERMINATION OF VOLATILE COMPOUND IN FERMENTED CAMEL MILK BY GC-MS 21 Arlindo ALMEIDA, João RODRIGUES, Tomás de FIGUEIREDO ANIMAL TRACTION: NEW OPPORTUNITIES

AND NEW CHALLENGES 27

Alexandros Sotirios ANIFANTIS, Simone PASCUZZI, Francesco SANTORO

OSH RISK EVALUATION WITHIN AGRO-INDUSTRIAL PLANTS: THE CASE OF AN OLIVE MILL 32 Alexandros Sotirios ANIFANTIS, Simone PASCUZZI, Francesco SANTORO

VINEYARD TREATMENTS PERFORMED WITH A RECYCLING TUNNEL SPRAYERS PROTOTYPE:

PRELIMINARY ASSESSMENT

37

Alexandros Sotirios ANIFANTIS, Francesco SANTORO, Simone PASCUZZI, Giacomo SCARASCIA MUGNOZZA STAND-ALONE PHOTOVOLTAIC AND HYDROGEN PLANT COUPLED WITH A GAS HEAT PUMP FOR GREENHOUSE HEATING

41

Bogusława BERNER, Jerzy CHOJNACKI

USE OF DRONES IN CROP PROTECTION 46

Marek BORYGA, Paweł KOŁODZIEJ, Krzysztof GOŁACKI

CLOTHOID AS A TRANSITION CURVE OF THE MANIPULATOR END-EFFECTOR TRAJECTORY FOR HARVESTING TOMATOES IN A GREENHOUSE

52

Volodymyr BULGAKOV, Semjons IVANOVS, Valerii ADAMCHUK, Ievgenii PETRYCHENKO, Zinovii RUZHYLO, Janusz NOWAK

EXPERIMENTAL STUDIES OF A COMBINED AGGREGATE FOR APPLICATION OF MINERAL FERTILIZERS AND SOWING

58

Małgorzata BZOWSKA- BAKALARZ , Andrzej BIEGANOWSKI, Paweł BEREŚ, Katarzyna OSTROGA, Łukasz SIEKANIEC, Anna WIECZOREK Karl-Heinz DAMMER

MONITORING THE STATE OF AGROCENOSIS WITH THE USE OF REMOTE-SENSING GYRO SYSTEM 64

Jerzy CHOJNACKI, Juraj ONDRUŠKA, Waldemar KUCZYŃSKI, Ľubomír ŠOOŠ, Błażej BAŁASZ

EMISSIONS FROM THE COMBUSTION OF SOLID BIOFUELS 70

Maciej COMBRZYŃSKI, Agnieszka WÓJTOWICZ, Tomasz ONISZCZUK, Leszek MOŚCICKI, Özge ÖZMEN

SELECTED PHYSICAL PROPERTIES OF EXTRUDED FOAMED MATERIALS BASED ON STARCH 76 Michał CUPIAŁ

CONCEPT OF A SYSTEM OF PLANT PROTECTION SUPPORT BASED ON THE ERP SYSTEM 82 Zbigniew CZACZYK, Bradley K. FRITZ, W. Clint HOFFMANN, Sławomir MAJEWSKI

SETTINGS PARAMETERS FOR AERIAL PESTICIDES APPLICATION USING GYROPLANE 87 Wojciech CZEKAŁA, Jacek DACH, Andrzej LEWICKI, Katarzyna GAJEWSKA, Żaneta STASZAK

UTILIZATION OF DIGESTATE OBTAINED FROM METHANE FERMENTATION OF CHICKEN MANURE 92 Guillaume DEFAYS

ASSESSMENT OF THE CAN BUS TECHNOLOGY IMPLEMENTED ON MODERN AGRICULTURAL TRACTORS TO STUDY FUEL CONSUMPTION SAVINGS

97

Adam EKIELSKI, Jerzy KORONCZOK, Jakub LORENCKI, Tomasz CZECH, Ewa TULSKA

CROPS DIAGNOSIS USING HURST EXPONENT VALUES AND FRACTAL IMAGE ANALYSIS 103 Ewa GOLISZ, Jędrzej TRAJER, Patrycja SOKOŁOWSKA, Małgorzata JAROS

DETERMINATION OF THE COEFFICIENT OF INITIAL DRYING SPEED OF SELECTED VEGETABLES 109 Tomasz GUZ, Zbigniew KOBUS, Rafał NADULSKI, Leszek RYDZAK

EVALUATION OF STREIF’S INDEX VALUES DURING MATURATION OF TWO APPLE CULTIVARS 114 Talal Saeed HAMEED, Barbara SAWICKA

LEVEL OF KNOWLEDGE THE FARMERS IN USE OF FERTILIZERS IN THEIR FARMS 119 Waleed HAMEED HASSOON, Dariusz DZIKI

THE STUDY OF MULTISTAGE GRINDING OF RYE 125

Damian JANCZAK, Kamil KOZŁOWSKI, Michał BRZOSKI, Aleksandra JEŻOWSKA, Jakub MAZURKIEWICZ

ENERGETIC USAGE OF SLAUGHTER WASTE AS THE SUBSTRATE FOR BIOGAS PRODUCTION 130 Sławomir JUŚCIŃSKI

THE MOBILE SERVICE OF AGRICULTURAL MACHINES AS THE ELEMENT OF THE SUPPORT FOR THE SUSTAINABLE AGRICULTURE

136

Magdalena KACHEL-JAKUBOWSKA, Piotr BULAK, Andrzej BIEGANOWSKI

INFLUENCE OF METAL NANOCOLLOIDS ON SELECTED ABIOTIC STRESS FACTORS IN PUMPKIN 142 Naseer Salman KADHIM, Salim M. IDHAS

THE EFFECT OF DIESEL FUEL TEMPERATURE, SPEED AND LOAD ON SOME PERFORMANCE PARAMETERS OF TRACTOR ENGINE

148 Zbigniew KOBUS, Kamil WILCZYŃSKI, Rafał NADULSKI, Tomasz GUZ

MODIFICATION OF RHEOLOGICAL PROPERTIES OF BIOFUELS FROM SOYBEAN OIL 154

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Zbigniew KOBUS, Kamil WILCZYŃSKI, Rafał NADULSKI, Leszek RYDZAK, Tomasz GUZ

EFFECT OF SOLVENT POLARITY ON THE EFFICIENCY OF ULTRASOUND-ASSISTED EXTRACTION OF POLYPHENOLS FROM APPLE POMACE

158

Anna KOCIRA, Sławomir KOCIRA, Urszula BRONOWICKA-MIELNICZUK, Rafał KORNAS, Katarzyna KOZŁOWICZ

FOLIAR APPLICATION OF BIOSTIMULANTS AND THE ANTIOXIDANT PROPERTIES OF SOYBEAN SEEDS 164 Sławomir KOCIRA, Anna KOCIRA, Agnieszka SZPARAGA, Pavol FINDURA, Anna KRAWCZUK

EFFICIENCY OF EXPENDITURES AND THE ECONOMIC SIZE OF FARMS IN POLAND 170 Marek KOPACKI, Stanisław PARAFINIUK, Barbara SKWARYŁO-BEDNARZ

FUNGAL BIODIVERSITY ON RUNNER BEAN GROWING IN TWO SYSTEMS OF PLANT PROTECTION 176 Milan KOSZEL, Artur PRZYWARA, Magdalena KACHEL-JAKUBOWSKA, Artur KRASZKIEWICZ

THE EVALUATION OF THE USE OF BIOGAS PLANT DIGESTATE AS A FERTILIZER IN FIELD CULTIVATION PLANTS

181

Witold KOWALIK, Stanisław PARAFINIUK

STABILIZATION OF LIQUID OUTFLOW SPEED FROM A SLOTTED SPRAY NOZZLE 187 Marta KOZAK, Paweł SOBCZAK, Kamil WILCZYŃSKI, Zbigniew KOBUS, Kazimierz ZAWIŚLAK,

Wioletta ŻUKIEWICZ-SOBCZAK

CONCEPT OF USING FRUIT POMACE ON SUSTAINABLE FARMS

192

Artur KRASZKIEWICZ, Ignacy NIEDZIÓŁKA

EMISSION OF HYDROGEN DURING COMBUSTION OF PLANT BIOMASS PELLETS ON THE GRATE OF A LOW POWER BOILER

198

Magdalena KRĘCISZ, Agnieszka WÓJTOWICZ, Anna ONISZCZUK

ENERGY CONSUMPTION AND SELECTED PHYSICAL PROPERTIES OF CORN-OAT INSTANT GRUELS UNDER SPECIFIC EXTRUDER CONFIGURATIONS

204

Andrzej KURANC, Tomasz SŁOWIK, Jacek WASILEWSKI, Joanna SZYSZLAK-BARGŁOWICZ, Monika STOMA EMISSION OF PARTICULATES AND CHOSEN GASEOUS EXHAUSTS COMPONENTS DURING A DIESEL ENGINE STARTING PROCESS

210

Mariusz MACIEJCZAK, Janis FALTMANN

SUSTAINABLE INTENSIFICATION OF MODERN AGRICULTURE THROUGH PRODUCTION TECHNOLOGIES ON DIFFERENT READINESS LEVELS

216

Grzegorz MAJ

ANALYSIS OF ENERGY PROPERTIES AND EMISSIONS FACTORS OF SELECTED PLANT BIOMASS AND PEAT

222 Ewa MATYJASZCZYK

USE OF ACTIVE SUBSTANCE DEPENDING OF THE FORMULATION OF PLANT PROTECTION PRODUCTS APPLIED WITH AGRICULTURAL SPRAYERS. A CASE STUDY OF WINTER WHEAT IN POLAND

228

Krzysztof MAZUREK, Edmund LORENCOWICZ

INTENSITY OF PRODUCTION ORGANIZATION AND TECHNICAL EQUIPMENT OF POLISH AGRICULTURE

233

Jakub MAZURKIEWICZ, Magdalena MYSZURA, Kamil KOZŁOWSKI, Anna SMURZYŃSKA, Sebastian KUJAWIAK THE INFLUENCE OF AERATION RATIO ON ENERGETIC ASPECTS OF COMPOSTING PROCESS OF SEWAGE SLUDGE WITH AGRICULTURAL WASTE

239

Marek MILANOWSKI, Stanisław PARAFINIUK, Anna KRAWCZUK, Alaa SUBR

INFLUENCE OF PHYSICAL PROPERTIES OF WATER-ADJUVANT MIXTURE ON THE DROPLET STAINS DEPOSITING ON AN ARTIFICIAL TARGET

254

Gerhard MOITZI, Helmut WAGENTRISTL, Peter LIEBHARD, Reinhard NEUGSCHWANDTNER

INFLUENCE OF TILLAGE SYSTEMS IN A LONG-TERM EXPERIMENT ON TRACK DEPTHS AND CROP YIELDS UNDER PANNONIAN CLIMATE

250

Rafał NADULSKI, Zbigniew KOBUS, Kamil WILCZYŃSKI, Tomasz GUZ, Zeyad ARIF AHMED

CHARACTERISATION OF SELECTED APPLE CULTIVARS IN THE ASPECT OF JUICE PRODUCTION IN THE CONDITION OF A FARM

255

Rafał NADULSKI, Katarzyna WRÓBLEWSKA-BARWIŃSKA, Dorota DOMAGAŁA, Zbigniew KOBUS, Kamil WILCZYŃSKI

TEXTURE CHANGES IN APPLE CULTIVARS DURING STORAGE IN DIFFERENT CONDITIONS

260

Ignacy NIEDZIÓŁKA, Maciej SPRAWKA, Beata ZAKLIKA, Artur KRASZKIEWICZ

ASSESSMENT OF QUALITY CHARACTERISTICS OF BRIQUETTES PRODUCED FROM SELECTED WOOD WASTE

266

Sławomir OBIDZIŃSKI, Magdalena DOŁŻYŃSKA, Sylwia LEWICKA

ANALYSIS OF PHYSICAL PROPERTIES OF DIETARY FIBER FROM APPLE WASTE 272 Tomasz ONISZCZUK, Agnieszka WÓJTOWICZ, Sławomir KOCIRA, Katarzyna ŻELIZKO, Anna ONISZCZUK, Ahlem DIB THE USE OF MOLDAVIAN DRAGONHEAD BAGASSE WASTE IN EXTRUDED PRODUCTS 278 Olga ORYNYCZ, Artur CHODORSKI, Andrzej WASIAK

ENERGETIC EFFICIENCY OF SALIX VIMINALIS PLANTATION 284

Marian PANASIEWICZ, Paweł SOBCZAK, Jacek MAZUR, Kazimierz ZAWIŚLAK, Wioletta ŻUKIEWICZ-SOBCZAK, Yuri FATYKHOV

SEPARATION AND CLEANING AS A MAIN PROCESS IN THE SUSTAINABLE FARM

290

Stanisław PARAFINIUK, Marek MILANOWSKI, Alaa SUBR, Anna KRAWCZUK

INFLUENCE OF SURFACE TENSION OF WATER ON DROPLET SIZE PRODUCED BY FLAT JET NOZZLES

295

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Halina PAWLAK, Bożena NOWAKOWICZ-DĘBEK, Łukasz WLAZŁO, Piotr MAKSYM, Nada SASAKOWA FARMERS’ AWARENESS IN THE FIELD OF OCCUPATIONAL SAFETY AND HEALTH IN SUSTAINABLE MANAGEMENT SYSTEM

301

Pascale PICRON, Armelle COPUS, Dimitri WOUEZ

WATER PROTECTION AGAINST NITRATE AND PESTICIDES FROM AGRICULTURAL SOURCES – HISTORY OF ACTIONS TAKEN AT FARM SCALE IN WALLONIA (BELGIUM) FOR 15 YEARS

306

Ewa PIOTROWSKA, Jędrzej TRAJER, Piotr SKOWROŃSKI, Dariusz CZEKALSKI

THE CHARACTER OF HEAT EXCHANGE IN THE ELEMENT POWERED BY RENEWABLE ENERGY 312 Jacek PRZYBYŁ, Jacek DACH, Dawid WOJCIESZAK, Jakub MAZURKIEWICZ, Maciej ZABOROWICZ

THE POSSIBILITY OF MAIZE STRAW APPLICATION AS A SUBSTRATE FOR BIOGAS PLANTS 318 Artur PRZYWARA, Magdalena KACHEL-JAKUBOWSKA, Artur KRASZKIEWICZ, Milan KOSZEL

COMPARISION OF PHYSICOCHEMICAL PARAMETERS OF RAPE SEEDS APPLYING THE INFRARED SPECTROSCOPY METHOD

324

Fabienne RABIER, Marie STAS, Barbara MANDERYCK, Bruno HUYGHEBAERT, Quentin LIMBOURG

ASSESSMENT OF THE INTEGRATION OF MECHANICAL WEEDING FOR WEED CONTROL IN SUGAR BEET-GROWING

330

Aleh RODZKIN, Sergey KOSTUKEVICH, Wojciech TANAŚ, Mariusz SZYMANEK, Flaieh Hammed KASSAR ASSESSMENT OF THE BALANCE OF GREENHOUSE GASES IN THE PRODUCTION OF RENEWABLE BIOMASS FROM SHORT-CYCLE ENERGY PLANTATIONS OF WILLOW

336

Tomasz SŁOWIK, Andrzej KURANC, Jacek WASILEWSKI, Grzegorz ZAJĄC, Agnieszka DUDZIAK, Michal HOLUBCIK OUTSTANDING ISSUES OF MOTOR CAR RECYCLING IN TERMS OF ENVIRONMENTAL IMPACT MITIGATION

342

Marie STAS, David NUYTTENS, Olivier MOSTADE, Johan DECLERC, Ingrid ZWERTVAEGHER, Guillaume DEFAYS, Donald DEKEYSER, Bruno HUYGHEBAERT

NEW APPROACH TO FULFILL ART 8 OF DIRECTIVE 2009/128: A RISK ASSESSMENT PROCEDURE FOR PESTICIDE APPLICATION EQUIPMENT

348

Monika STOMA, Agnieszka DUDZIAK, Tomasz SŁOWIK, Jacek WASILEWSKI, Andrzej KURANC

CONSUMERS’ PERCEPTION OF FOOD QUALITY AND SAFETY IN TERMS OF BUYING PROCESSES 354 Alaa SUBR, Marek MILANOWSKI, Stanisław PARAFINIUK, Józef SAWA

TESTING THE UNIFORMITY OF SPRAY DISTRIBUTION UNDER DIFFERENT APPLICATION PARAMETERS

359

Anna SZELĄG-SIKORA, Marcin NIEMIEC, Jakub SIKORA, Maciej CHOWANIAK

POSSIBILITIES OF DESIGNATING SWARDS OF GRASSES AND SMALL-SEED LEGUMES FROM SELECTED ORGANIC FARMS IN POLAND FOR FEED

365

Magdalena SZULC, Joanna SOBCZAK

FORMULATIONS OF PLANT OILS USED IN CROP PROTECTION IN SELECTED EU MEMBER STATES 371 Joanna SZYSZLAK-BARGŁOWICZ, Grzegorz ZAJĄC, Monika STOMA, Andrzej KURANC, Jacek WASILEWSKI

RENEWABLE ENERGY SOURCES USED FOR AGRICULTURAL PURPOSES AS EXEMPLIFIED BY A RURAL MUNICIPALITY

375

Jędrzej TRAJER, Ewa GOLISZ, Arkadiusz RATAJSKI

NEURAL MODELLING FOR THE ANALYSIS OF CHANGES IN SELECTED FEATURES OF PLANT PRODUCTS

379

Jędrzej TRAJER, Iwona PIETRZYCKA, Ewa PIOTROWSKA

APPLE TREE YIELD ANALYSIS USING DATA MINING 384

Jacek UZIAK, Edmund LORENCOWICZ

SUSTAINABLE AGRICULTURE – DEVELOPING COUNTRIES PERSPECTIVE 389 Zbigniew WASĄG

INFLUENCE OF SUBSIDIES ON TECHNICAL EQUIPMENT AND EFFICIENCY OF FAMILY HOLDINGS

395 Andrzej WASIAK, Olga ORYNYCZ

THE EFFECT OF TRANSPORTATION CHOICES ON ENERGETIC EFFECTIVENES OF RAPESEED PLANTATION

400

Jacek WASILEWSKI, Andrzej KURANC, Joanna SZYSZLAK-BARGŁOWICZ, Monika STOMA, Tomasz SŁOWIK, Dalibor BARTA

ASSESSMENT OF EFFICIENCY OF AN AGRICULTURAL TRACTOR ENGINE FOR DIFFERENT ROTATIONAL SPEEDS

406

Jacek WASILEWSKI, Małgorzata SZCZEPANIK, Zbigniew BURSKI

ANIMAL WELL-BEING BIOLOGICAL HAZARD ASSESSMENT FOR TRANSPORT LOGISTICS IN SUSTAINABLE AGRICULTURE IN THE REPUBLIC OF POLAND

411

Jens Karl WEGENER

NEW TECHNICAL SOLUTIONS FOR PRECISE AND SAFE APPLICATION OF PLANT PROTECTION PRODUCTS

417

Kamil WILCZYŃSKI, Zbigniew KOBUS, Rafał NADULSKI, Marian PANASIEWICZ, Andrzej KUSZ

THE EFFECT OF ULTRASOUND ON THE RHEOLOGICAL PROPERTIES OF APPLE JUICE 422 Jacek WOJCIECHOWSKI, Zbyszek ZBYTEK, Tadeusz PAWŁOWSKI, Jarosław MAC, Florian ADAMCZYK

THE ANALYSIS OF THE CONNECTION OF TWO TOOLS OF A MODULAR DEVICE FOR SOIL APPLICATION OF THE DIGESTAT

426 Agnieszka WÓJTOWICZ, Tomasz ONISZCZUK, Tomasz KLEPKA, Karol KUPRYANIUK,

Maciej COMBRZYŃSKI, Francesco PICCHIONI

SELECTED MECHANICAL PROPERTIES OF POLYPROPYLENE/TPS COMPOSITES AS A MATERIAL FOR FLOWERPOTS AND HORTICULTURE CONTAINERS

432

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Grzegorz ZAJĄC, Joanna SZYSZLAK-BARGŁOWICZ, Agnieszka DUDZIAK, Andrzej KURANC, Jacek WASILEWSKI ASH COMPOSITION AND DEPOSITION TENDENCIES OF SELECTED BIOMASS TYPES 438 Grzegorz ZAJĄC, Artur WOLAK, Wojciech GOŁĘBIOWSKI

THE ASSESSMENT OF WEAR METAL CONCENTRATION IN ENGINE OILS ORIGINATING FROM AGRICULTURAL TRACTORS IN THE ASPECT OF THEIR OPERATIONAL PROPERTIES

444

Zbyszek ZBYTEK, Florian ADAMCZYK, Tadeusz PAWŁOWSKI

THE INFLUENCE OF BIOMASS CULTIVATON TECHNOLOGY (SELECTED TYPES) ON THE SELECTION OF MACHINES FOR ITS HARVEST

450

Agnieszka ZDANOWICZ, Jerzy CHOJNACKI

IMPACT OF NATURAL BINDER ON PELLET QUALITY 456

Wioletta ŻUKIEWICZ-SOBCZAK, Paweł SOBCZAK, Anna ROGÓŻ, Paulina WOJTYŁA-BUCIORA, Jerzy ZAGÓRSKI EVALUATION OF THE CONTENT OF SELECTED ELEMENTS IN HERBS CULTIVATED IN ORGANIC FARMS IN THE LUBLIN REGION

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"Farm Machinery and Processes Management in Sustainable Agriculture", Lublin, Poland, 2017 DOI: 10.24326/fmpmsa.2017.2

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AN OVERVIEW OF DEVELOPMENT OF A RICE PROCESSING PLANT FOR RURAL USE

Alex F. ADISA¹, Ibukun A. OLA¹, Ezekiah S. A. AJISEGIRI¹,

Babatunde A. ADEWUMI¹, Salami O. ISMAILA², Nurudeen O. ADEKUNLE², Sunday O. ADIGBO³

1 Department of Agricultural and Bio-resources Engineering, Federal University of Agriculture, Abeokuta, NIGERIA

2 Department of Mechanical Engineering, Federal University of Agriculture, Abeokuta, NIGERIA

3 Institute of Food Security, Environmental Resources and Agricultural Research, Federal University of Agriculture, Abeokuta, NIGERIA

E-mail of corresponding author: alexadisa@yahoo.co.uk

Keywords: overview, development, sustainable agriculture, rice processing plant

ABSTRACT

The short fall in capacity and quality between locally produced rice for example in developing countries like Nigeria (2.8 million tons) and domestic consumption (5.9 million tons) called for developing a low cost and efficient rice processing machine for improved capacity and quality for sustainable agricultural production. Rice processing plant development was carried out to the point of production at Federal University of Agriculture, Abeokuta, Nigeria for rural farmers. Out of locally available materials searched for, industrial rubber roller material performed best with coefficient of dehulling, coefficient of wholeness, dehulling efficiency and cleaning efficiency of values 66.00%, 0.77, 0.88 and 97.00%

respectively.

INTRODUCTION

In developing countries, most of rice crop is produced on small scale farms in rural areas, where rice sale faces competition from imported rice which is favoured for it long white grains. The short fall in capacity and quality between locally produced rice (2.8 million tons) and domestic consumption (5.9 million tons) in Nigeria (USDA, 2012) called for developing a low cost and efficient rice processing machine for improved capacity and quality. Imported rice, although widely considered less tasty, demands less preparation as it contains no dirt and stones. Eliminating stones and dirt from rice produced by using a dehuller/destoner made from locally available materials at low cost when compared with expensive imported parts would allow rice produced from rural areas to compete favourably with imported rice. Raising the quality of local rice might discourage rice importation and boost local production.

Rice Dehusking Technology

Rice dehusking is the process by which it grain is separated from the glumes that enclose it.

Apart from the labour intensive type of small scale rice dehusking by pestle and mortar, there are generally two major principles of mechanical dehusking of paddy rice which are shearing and impact types. According to International Rice Research Institute (IRRI, 2009), three different husking technologies are commonly used which are steel husker, under runner disk husker and rubber roller husker. Roller husker method of hulling can achieve hulling efficiencies of 85% to 90% with minimum broken or cracked grain. Many simple and sophisticated machines have been developed to carry out these processing operations in developed countries. There is need to move from making use of hand tools and develop more efficient simple rice processing machines to meet rural farmers’ need in food production.

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METHODOLOGY

Overview Development of Rice Processing Plant

A team of researchers in March 2010 commenced work on rice dehusking/destoning machine project at Institute of Food Security, Environmental Resources and Agricultural Research (IFSERAR) of Federal University of Agriculture, Abeokuta, Nigeria for use in rural areas where most of the rice production comes from, Adisa et al (2016). The machine prototype was developed from locally available materials, a continuation of past work done earlier and now to production stage.

Design and development of roller rice dehusking and destoning prototype machine was carried out which include design of small capacity roller rice dehusking machine, assessment of power demand, minimized the power requirement, incorporated a destoning unit, grain metering unit and selected suitable roller material and found alternative sources of power like petrol engine and electricity. Rice hulling operation is shearing principle of the roller huller where paddy passes between two horizontal rollers that revolve in opposite directions at 30% difference in speeds.

Figure 1. Epicyclic Torquemeter on the first huller Figure 2. Prony brake assembly on the first machine huller machine

The total power required was found to be 110 watts while 41 watts was absorbed by the machine to dehusk 49 kg/h of paddy rice, Adisa and Inns (2012). Figures 1 and 2 shows the epicyclic dynamometer, while Figure 3 is the first dehusker produced which was further worked upon.

Prony brake Spring pad

balance Epicyclicgea

r

Electric mot

Idler unit or

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Figure 3. Electric motor, prony brake, grain metering unit and huller of first machine assembly.

Figure 4 is a picture of one of the peeled up shoe leather cover on roller which was the case for four types of them that was tried. About 4.5 kg was used for trial run which began to peel off during dehulling and got worn out as a result of friction. About 15% of paddy was dehulled with 50% wholeness which then resulted in the search for alternative roller of more superior property, knolled Teflon rollers as shown in Figure 5 and Figure 6 is the second prototype with destoner.

Aerodynamic Mechanism Consideration

Fluid flow occurs around the solids and the problem involves the action of the forces exerted by the fluid on these solids. Determination of some physical properties such as drag coefficient, terminal velocity and Reynolds number were considered in the design, Mamah et al. (2016). The air velocity, air volume and relative humidity were measured by digital air flow meter. Moreover, a number of parameters were identified to influence the separation of particles in fluid medium. Such parameters are: (i) fluid velocity (ii) particle direction in air flow (iii) particle feed rate (iv) loading ratio (v) direction at which particle is injected (vi) resilience time of particle in the separation chamber, the ratio of grain to material other than grain (MOG) and air turbulence intensity (Hamilton and Butson, 1979).

Grain Metering Unit

Electric Motor

Torquemeter Unit Spring Balance

Epicyclic Gear Shaft Rubber Roller

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Figure 4. Peeled shoe leather on roller Figure 5. Teflon rollers on the second machine

Figure 6. Second prototype rice dehusking / destoning machine with Teflon rollers.

A large amount of air was blown from cleaner blower unit which separates dehulled samples into three items viz. chaff, hulled rice and stones which comes from three different outlets. Figure 7 shows the final prototype dehuller/destoner. Table 1 shows the critical operating parameters with coefficient of dehulling of 0.77, coefficient of wholeness of 0.88, cleaning efficiency of 97% and capacity utilization of 97% which cannot be compared with any known rice processing traditional nor hand tools.

Knolned Teflon rollers

Hopper

Receiving Outlet Destoning Unit

Metering unit

Dehulling Unit

Cleaning Unit Peeled roller

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Figure 7. Isometric view of the final rice dehusking and destoning machine

Table 1. Operating parameters of the prototype dehuller

S/No Performance Parameters Maximum Values

1 2 3 4 5 6 7 8 10 9

Coefficient of dehulling Coefficient of wholeness Dehulling efficiency, % Dehulling recovery, % Cleaning efficiency, % Output capacity, kg/h Hulling capacity, kg/h

Capacity utilization (CU), % Air velocity

Air volume

0.77 0.88 66 76 18.12 97 10.86 9.8m/s 97 0.25m³/s

CONCLUSIONS AND RECOMMENDATION

This research work shows that the milling efficiency was affected by the machine adjustment due to excessive breakage recorded when the machine was operated with single adjustment for all the paddy varieties. The optimum moisture content on wet basis for all the paddy varieties was in group A (12%). The dehulling efficiency of the rubber roller dehusker was 63.75%, Coefficient of hulling was from 0.44 to 0.77, coefficient of wholeness was from 0.55 to 0.88 and the cleaning efficiency obtained for the rice varieties was 82 to 97%. The terminal velocity of the rice grain was 7.5 m/s while the air velocity of blower was 9.8 m/s. The rubber rollers maximum coefficient of

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dehulling, coefficient of wholeness, dehulling efficiency and cleaning efficiency for the rubber roller dehusking machine were of higher values than using Teflon rollers on the same machine. The introduction of this machine with coefficient of hulling of 0.77, cleaning efficiency of 97% and coefficient of wholeness of 0.88 in Countries where majority of rice processing is done with pestle and mortar will go a long way to contribute and sustain and improve agricultural production.

REFERENCES

Adisa, A. F., Eberendu, N. O., Aderinlewo, A. A. and Kuye, S. I. (2016). Performance Evaluation of a Developed Rice Processing Machine. Journal of Agricultural Engineering, 47 (506): 171-176.

Pagepress Publication for Italian Society of Agricultural Engineers, Italy.

Adisa, A. F. and Inns, F. M. (2012). Development of an Epicyclic Gear Transmission Laboratory Dynamometer. Journal of Emerging Trends in Engineering and Applied Science, U. K. 3 (6).

Hamilton, A. J. and Butson, M. J. (1979). Approaches to the Problem of Combine Grain Loss on Sloping Ground II. Journal of Agricultural Engineering Research, 24 (3): 293-299.

IRRI. (2009). Rubber Roll husker, Rice Knowledge bank. Available online at

http://www.knowledgebank.irri.org/rkb/rice-milling/commercial-rice-milling-systems/husking/rubber- roll-husker.html. Accessed June, 2012.

Mamah, K. C., Adisa, A. F., Aderinlewo, A. A. and Ismaila, S. O. (2016). Experimental Research on Performance Evaluation of a Roller Rice Dehusking Machine. Proceedings of the International Conference on Science, Engineering and Technology, Abeokuta , Nigeria.

USDA. (2012). Rice Situation and Outlook Yearbook/RCS-2012/April. Economic Research Service, USDA.

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THE INFLUNCE OF WHEAT HARDNESS ON ENERGY CONSUMPTION DURING THE WHEAT MILLING

Zeyad AHMED¹, Rafał NADULSKI², Marian PANASIEWICZ²

1 Department of Machines and Equipment, University of Baghdad, IRAQ

2 Department of Food Engineering and Machines, University of Life Sciences, POLAND E-mail of corresponding authors:ziadarif@yahoo.com, rafal.nadulski@up.lublin.pl Keywords: hardness, milling, specific energy, efficiency

ABSTRACT

Wheat is generally used for a food after converting grain components into different degrees of flour. The perfect milling operation needs to get enough knowledge about kernel mechanical properties and mainly hardness, to estimate correctly its effect on grinding performance. This study determined the influence of wheat hardness on milling energy and efficiency. The results showed great effect of wheat hardness on milling performance. The lowest values of specific energy were recorded in the case of cultivar Katoda.

This cultivar is characterised by the lowest value of hardness index.The study indicates that, it is possible to select cultivars with low specific energy and high efficiencyduring milling, which in effect will cause a reduction of production costs.

INTRODUCTION

Since the dawn of agriculture, wheat has been the major source of food and calories for mankind worldwide (Krasileva, Vasquez-Gross, Howell, Bailey, Paraiso, Clissold, Simmonds, Ramirez-Gonzalez, Wang, Borrill, Fosker, 2017). It is a leading source of protein in a human diet for its high protein content (Bhat, Wani, Hamdani, Gani, Masoodi, 2016). Examining the mechanical properties of wheat grain shows the way to optimize the machine designs and helps us determine the forces endured by wheat grains through milling process and leads to advance improvements make possible for us to drive an innovation process, (Ahmed, Nadulski, Kobus, Zawiślak, 2015). Grinding wheat is one of the oldest techniques of food processing, (Hourston, Ignatz, Reith, Leubner-Metzger, Steinbrecher, 2017), in which wheat endosperm is gradually grinded to a particular size range of flour through a progressive size-reduction process, (Patwa, Malcolm, Wilson, Ambrose 2014). Although several types of milling machines are used now, but, the most common is roller mill which grind by share and compression forces to get wide reduction of particle size (Dziki, 2011). The energy consumption through wheat milling operation has attracted a lot of scientist attentions. Consuming energy during wheat grinding operation is the highest in whole cereal industry processing (Dziki, Laskowski, 2005). Grinding energy and flour yield are affected extensively by tempering [Warechowska, 2014) and hardness (Dziki, Cacak-Pietrzak, Miś, Jończyk, Gawlik-Dziki, 2014). On the other hand, energy consumption of grain grinding depends mainly on kernel hardness, which defined as the ratio of rupture force to the deformation at the rupture point of the grain that achieved by Instron machine test (Başlar, Kalkan, Kara, Ertugay, 2012), and influenced by different factors such as moisture content (Clarke, Rottger, 2016). The energy consumption and final product specification are the main indicators for both producer and consumer (Raigar, Prabhakar, Srivastav, 2017).

Thus, specific grinding energy in the milling operation is calculated as the ratio of the grinding energy to the mass of the wheat used to grind (Dziki, Laskowski, 2010). The milling efficiency is an important indicator to define wheat milling performance, (Warechowska, Warechowski, Skibniewska, Siemianowska, Tyburski, Aljewicz, 2016).

The values of milling efficiency index are decrease with medium-hard wheat, but

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increase with hard wheat but Warechowska, Markowska, Warechowski, Miś, Nawrocka (2016) and Dziki, Przypek-Ochab (2009) showed a significant effect of the hardness for seven bread wheat grain on grinding efficiency index, and concluded that increasing the grain hardness leads to decrease the grinding efficiency index.

The aim of this study was to reflect more information about the influence of wheat hardness on milling performance. The parameters used to determine machines performance during milling operation were specific energy and milling efficiency.

MATERIAL AND METHODS

The investigations were carried out on three Polish spring wheat cultivars (Triticum aestivum, ssp. Vulgare): Arabella, Kandela and Katoda, harvested in 2016, acquired from the plant breeding station DANKO Hodowla Roślin Sp. z o.o. in Chorynia. An analyser of single seeds (SKCS 4100, Perten, Sweden) was used to determine moisture content, mass, substitute diameter and hardness index of single seeds. In this study, three levels of moisture content of wheat kernels were determined: 12%, 14%, and 16%.

In order to reach these levels, the grain was conditioned by adding specific amounts of water and mixed several times to ensure good distribution of added water for all kernels.

The damped grains were isolated in separated containers for 3 days under normal laboratory temperature of 24±2^oC.The grain was ground using a roller mill of the type Quadrumat® Junior (C.W. Brabender® Instruments, Inc., USA). The mill worked in conjunction with a computer system recording the power consumption. The parameters determined in the tests were the specific energy and efficiency of milling, specific energy is the energy used during the milling operation divided by the mass of the flour produced, while the efficiency was the mass of wheat divided by time required for the milling operation. Statistical analysis of the results was made using the software package Statistica 12.0 (StatSoft Inc., Tulsa, OK, USA), using the analysis of variance The significance of differences was verified using the Fisher LSD test.

RESULTS

The study demonstrated a statistically significant effect of cultivar traits of the wheat cultivars studied on hardness index. The results obtained by single kernel analysing are showed in Figure 1.

Arabella Kandela Katoda

0 20 40 60 80 100 120 140

Hardness index a cb

0 10 20 30 40 50 60 70 80

Weight [g] a cb

0 1 2 3 4 5

Diamiter [mm] a cb

Fig. 1. Basic characteristics of kernel of the tested wheat varieties

a, b, c – values marked with the same letter are not statistically significantly different (p>0.05)

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The tests demonstrated an effect of moisture content and the cultivar traits on the values of specific energy and values of efficiency of milling. The changes in the values of specific energy in relation to kernel moisture are presented in Fig. 2.

12 14 16

Moisture content, % 0

20 40 60 80 100 120 140 160

Specific energy, kJ kg-1

a ab

Arabella b

12 14 16

20 40 60 80 100 120 140 160

a Kandelaab b

12 14 16

20 40 60 80 100 120 140 160

a c

b Katoda

Fig. 2. Effect of kernel moisture content on specific energy for the tested wheat varieties a, b, c – values marked with the same letter are not statistically significantly different (p>0.05)

The graph shows that in all the cases an increase of kernel moisture causes an increase of the values of specific energy. The lowest values of specific energy were recorded in the case of cultivar Katoda. This cultivar is characterised by the lowest value of hardness index. However cultivar Kandela has highest value of hardness index. Milling this variety showed the highest energy consumption.

The changes in the values of efficiency of milling in relation to kernel moisture are presented in Fig. 3. The graph shows that in all the cases an increase of kernel moisture causes a decrease of the efficiency of milling. The highest efficiency of milling was recorded in the case of cultivar Katoda.

12 14 16

1 2 3 4 5

Efficiency, g s-1

a

b c Arabella

12 14 16

1 2 3 4 5

Efficiency, g s-1 a

b c Kandela

12 14 16

1 2 3 4 5

Efficiency, g s-1

a b c Katoda

Fig. 3. Effect of kernel moisture content on efficiency of milling process for the tested wheat varieties a, b, c – values marked with the same letter are not statistically significantly different (p>0.05)

CONCLUSION

The study demonstrated a statistically significant effect of cultivar traits of the wheat cultivars studied on hardness index. The tests demonstrated an effect of moisture content and the cultivar traits on the values of specific energy and values of efficiency of milling. Increasing the moisture content of tempering wheat leads to increase specific

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energy of the milling operation for all species, while increasing moisture content leads to decrease efficiency. The lowest specific energy and highest efficiency of milling was recorded in the case of cultivar Katoda. The study indicates that, taking into account only the aspect of energy consumption, it is possible to select cultivars with low specific energy and high efficiency during milling, which in turn causes reducing the production costs, since hard wheat needs high specific energy and reduce the efficiency.

REFERENCES

Ahmed, Z. A., Nadulski, R., Kobus, Z., & Zawiślak, K. (2015). The Influence of Grain Moisture Content on Specific Energy During Spring Wheat Grinding. Agriculture and Agricultural Science Procedia, 7, 309-312.

BAŞLAR, M., Kalkan, F., Kara, M., & Ertugay, M. F. (2012). Correlation between the protein content and mechanical properties of wheat. Turkish Journal of Agriculture and Forestry, 36(5), 601-607.

Bhat, N. A., Wani, I. A., Hamdani, A. M., Gani, A., & Masoodi, F. A. (2016). Physicochemical properties of whole wheat flour as affected by gamma irradiation. LWT-Food Science and Technology, 71, 175-183.

Clarke, B., Rottger, A. (2016) Small mills in Africa. Selection, installation and operation of equipment, Food and Agriculture Organization of the United Nations. FAO. Roma. 1-23.

Dziki, D., Przypek-Ochab, D. (2009). Ocena energochłonności rozdrabniania ziarna pszenicy zróżnicowanego pod względem twardości. Inżynieria Rolnicza, 13, 61-67.

Dziki, D., Laskowski, J. (2005). The factors that influence the energy requirements of the grinding process of wheat grain. TEKA Komisji Motoryzacji i Energetyki Rolnictwa, 5, 55-64

Dziki, D., & Laskowski, J. (2010). Study to analyze the influence of sprouting of the wheat grain on the grinding process. Journal of Food Engineering, 96(4), 562-567.

Dziki, D. (2011). Effect of preliminary grinding of the wheat grain on the pulverizing process. Journal of food engineering, 104(4), 585-591.

Dziki, D., Cacak-Pietrzak, G., Miś, A., Jończyk, K., & Gawlik-Dziki, U. (2014). Influence of wheat kernel physical properties on the pulverizing process. Journal of food science and technology, 51(10), 2648-2655.

Hourston, J. E., Ignatz, M., Reith, M., Leubner-Metzger G., Steinbrecher, T. (2017). Biomechanical properties of wheat grains: the implications on milling. Journal of the Royal Society Interface, 14(126), 1-12.

Krasileva, K. V., Vasquez-Gross, H. A., Howell, T., Bailey, P., Paraiso, F., Clissold, L., ... & Fosker, C.

(2017). Uncovering hidden variation in polyploid wheat. Proceedings of the National Academy of Sciences, 201619268.

Patwa, A., Malcolm, B., Wilson, J., & Ambrose, K. R. (2014). Particle size analysis of two distinct classes of wheat flour by sieving. Transactions of the ASABE, 57(1), 151-159.

Raigar, R. K., Prabhakar, P. K., & Srivastav, P. P. (2017). Effect of Different Thermal Treatments on Grinding Characteristics, Granular Morphology and Yield of Ready‐to‐Eat Wheat Grits. Journal of Food Process Engineering, 40(2).

STATISTICA 12.0 (Data Analysis Software System), v. 6.1, StatSoft, Inc, Tulsa, OK, USA;

http://www.statsoft.com. (2016).

Warechowska, M. (2014). Some physical properties of cereal grain and energy consumption of grinding. Agricultural Engineering, 1(149), 239-249.

Warechowska, M., Markowska, A., Warechowski, J., Miś, A., & Nawrocka, A. (2016). Effect of tempering moisture of wheat on grinding energy, middlings and flour size distribution, and gluten and dough mixing properties. Journal of Cereal Science, 69, 306-312.

Warechowska, M., Warechowski, J., Skibniewska, K. A., Siemianowska, E., Tyburski, J., & Aljewicz, M.

A. (2016). Environmental factors influence milling and physical properties and flour size distribution of organic spelt wheat. Technical Sciences/University of Warmia and Mazury in Olsztyn, (19 (4)), 387-399

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DETERMINATION OF VOLATILE COMPOUND IN FERMENTED CAMEL MILK BY GC-MS Hussein L. AL-GBOORY

University Al- Qasim green, Babylon, IRAQ E-mail of corresponding author: hblcf@yahoo.com

Keywords: Fermented Camel Milk, volatile compounds, Lactic acid bacteria

ABSTRACT

Camel milk is important in sustainable development and in ensuring the nutritional needs of future generations. Thus, this study focuses on camel milk products. Volatile compounds were investigated for fresh camel milk and fermented camel milk using a mixture of the starter bacteria formed of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. The results showed difference in quality of volatile compounds in fresh camel milk from those found in fermented camel milk, with the presence of compounds such as -:9,12,15 Octa- decatrienoic acid, 2-[(trimethylsilyl) oxy]- 1- [(

trimethylsilyl ) oxy] methyl] ethyl ester, (Z,Z,Z), cis-13 Eicosenoi cac id, pyridazine2,7- Diphenyl -1,6- dioxopyr idazino [4,5:2',3'] pyrrolo[4',5'-d] ,Octa-decanoic acid,4-hydroxy-, methyl ester, Stearic acid, 3- (octadecyloxy) propyl ester, 1,2-Propanediol, diacetate, Glycine, N-[(3à,5á,7à,12à)-24-oxo-3,7,12-tris [(trimethylsilyl)oxy]cholan-24-yl]-, methyl ester, ethyl allocholate iso1.82, Octasiloxane hexadecamethyl. In fresh camel milk either the compounds that were diagnosed in fermented camel milk were included on, such as tert- Hexadecanethiol, glycerin Desulphosinigrin. The results indicated that many volatile compounds were found in fresh and fermented camel milk, with a clear difference in quality and concentration. In conclusion, the use of the starter bacteria produced an obvious change in the flavor of fermented camel milk.

INTRODUCTION

Number of camels in Iraq increased in the period 1995-2014 from 5,400 to 62,000 camel heads (FAO, 2014). Production of camel milk is one of the most important goals to achieve food and agricultural interdependence in Iraq. Moreover, camel milk substantially contributes in the sustainable development through camel milk products and dairy products.

One of these products is fermented camel milk. The fermentation process is one of the most important food industry methods, especially in the field of food preservation technology. It results in desired changes in food making it more popular in terms of taste, and it has a role in preventing the growth of pathogenic microorganisms (Mufandaedza et. al., 2006;

Mosha& Vicent, 2004).

Naturally fermented camel milk forms a large part of the diet in the desert and semi-desert regions of East Africa (Farah et. al., 1990). It is also used in the manufacture of a number of dairy products such as fermented milk, yoghurt (Elayan et. al., 2008) (Hashim et. al., 2008). Furthermore, it has a medical importance as an antidote to many infectious diseases, cancers, and diabetes. On the other hand, camel's milk maybe suitable for drinking and the remainder of it, is used to feed young camels (Yagil et. al., 1984) or may be converted into fermented milk by leaving milk for several hours in pottery or leather containers (Yagil and Etzion, 1980; Ramet, 2001). One of the products of fermented milk is Suusac. It is natural yeast as it is made during self-fermentation and under room temperature for one to two days (Lore et. al., 2005). In general, lactic acid bacteria (LAB), which is a substance that is added to food, is generally recognized as safe (GRAS) for human consumption (Aguirre &

Collins, 1993).

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Some of the plant or microbial extracts have been found to be highly effective as antimicrobial, anti-inflammatory, anti-oxidant, anti-cholesterol, anticancer, liver protection, anti-inflammatory, anti-histamine. The reason is that these extracts contain natural flavonoids, (Hexadecaonoic acid, ethyl ester and n- Hexadecaonoic acid) as well as containing unsaturated fatty acids and docosatetraenoic acid and octadecatrienoic acid (Kumar et. al., 2010).

Volatile compounds are often used as an indicator of milk quality. Many studies have indicated that the estimation of these compounds gives an impression on the conditions of storage and storage temperature (Urbach, 1990). Thus, in countries with abundant of camel milk the focus has been on studying its composition. In Egypt, El-Agamy (1983) found that camel milk contained 3.7% protein, 2.9% fat, 5.8% lactose, and ash 0.7%. The changes to the flavor of milk and its products are the result of the metabolic effects of micro-organisms where secondary metabolites are introduced during the growth phase (Urbach & Milne 1987). Therefore, the aim of this study is to determine the flavor compounds found in fresh camel milk and estimated in fermented camel milk and changes during fermentation.

MATERIAL AND METHODS Camel milk samples:

Camel milk samples were collected from central and western Iraq and transferred in sterile and cold conditions to the lab for further processing.

Culture growth and maintenance:

Yogurt starter (Streptococcus thermophilus and Lactobacillus delbrueckii sp. bulgaricus) was obtained from Danisco, Denmark and was used to inoculate skim milk at 42ºC, after being incubated for 24 h and cooled after fermentation to 4ºC for short time use.

Preparation of fermented camel milk:

The fermentation process was prepared as described by Rahman et al. (2009). The skim camel milk was pasteurized for 30 min in a water bath in 500 ml screwed bottles at 90 C and cooled immediately to 5±1 C in an ice bath. The milk samples (500 ml) were equilibrated for one hour at the fermentation temperature (42ºC) in a water bath before inoculation with the starter cultures. Each sample was inoculated with 5% (10⁶-10⁷cfu/ml) of mixed yogurt culture (S. thermophilus and Lactobacillus delbrueckii sp. bulgaricus) at a ratio of 1:1. Samples were thoroughly mixed after inoculation and incubated at 42^oC for 6h.

Water-Soluble Extracts (WSE):

The water-soluble extracts (WSEs) of fresh camel milk and fermented camel milk samples were prepared as described by Kuchroo and Fox (1982).

Extraction and determination of volatile compounds:

The extraction of the volatile compounds in fresh camel milk and fermented camel milk were performed as recommended by the liquid/liquid or liquid/solid extraction (direct extraction techniques) method (Mariaca and Bosset, 1997; Preininger et. al., 1994). This protocol was taken place through acetonitrile solvent for low-fat dairy products. Volatiles

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flavored compounds were identiﬁed on Gas chromatography –Mass Spectrometry.(GCMS) according to Agilent company's instruction manual and according to the following conditions: Column (ZEBRON ZB-FFAP 30meter x 0.25 mm I.D x 0.25 µm(. The operating conditions of the device are: sampling time: 1.00min ،Inj. Initial temp.:250.00.C, Interface temp: 260.00ºC, Column Inlet Pressure: 56.7 kpa, Total flow: 23.0 ml/min. The oven temperature was 70ºC / 3min and the temperature is 260 ºC / 20 min and the pressure inside the column is 56.7 Kpa / 3 min and the pressure is 185.9 Kpa / 20 min.

RESULTS AND DISCUSSION

Volatile compounds, identiﬁed in fresh camel milk by using Gas chromatography - Mass Spectrometry (GC/MS), are .listed .in Table 1. Figure 1 shows {9,12,15-

Octadecatrienoic.acid,.2[(trimethylsilyl)oxy]1[(trimethylsilyl).oxy]methyl] ethyl ester,(Z,Z,Z)1.78%.cis-13-Eicosenoic acid.17% pyridazine2,7-Diphenyl-

1,6.dioxopyr idazino.[4,5:2',3'].Pyrrol.[4',5'-d]pyridazin 2.10% Octadecanoic.acid,.4- hydroxy,.methyl.ester.2.02%,.Stearicacid 3-(octade-cyloxy) propyl.ester 3.67% 1,2- Propane-diol.3,.diacetate.6.59% Glycine,.N[(3à,5á,7à,12à)-24-oxo 3,7,12-tris.[(trimethylsilyl)oxy]cholan-24-yl]-,.methyl.ester 13.24%.Ethyl.isoallo.cholate 1.82%

Octasiloxane hexadecamethyl 30.76%.

The results showed that there is a mixture of volatile flavor compounds and active and bioactive compounds that can be detected using GC-MS as this device has the ability to diagnose long chain hydrocarbons, alcohols, acids, esters, alkaloids, steroids, and amino and nitrogen compounds (Venkatesh et. al., 2014). The process of compounds diagnosis is based on the calculation of retention time (RT), molecular formula, molecular weight, and concentration (Peak area %). Some of the substances that have been diagnosed as volatile compounds have significant efficacy and the importance as antimicrobial agents, as it found that the substance Glycine,N-[(3à,5á,7à,12à)-24-oxo-3,7,12-tris [(trimethylsilyl)oxy]

cholan-24-yl]-,ester.methyl.is important.as.an.anti-bacterialgrowth (Ganesh &Vennil 2011).

The volatile compounds that have been diagnosed in raw milk using solid phase micro- extraction and by using the GC/MS device are belong to different types, which include compounds in the form of aldehydes chains like hexanal, heptanal, octanal, nonanal, or methyl ketones (2-heptanone and 2-nona- none) or ketones (3-octen-2-one and 3,5- octadien-2-one). However, volatile flavored compounds can be used as a guide and indicator of the oxidizing taste of milk as in the case of the use of aldehydes and ketone compounds (Li et. al. 2012).It deserves to note that the materials responsible for flavor dairy products include a large number of volatile compounds (Molimard.& Spinnler, 1996;

Urbach, 1997). These compounds may include large amounts of free carboxylic acids, sulfur compounds and substances containing alkali nitrogen such as amines and pyridines and many neutral compounds such as carbonyl (met-hyl ketones), aldehydes, primary and secondary alcohol, esters, ketones, ethers, aliphatic and aromatic hydrocarbons (Dafflon et. al.,1995).