FMPMSA Symposium

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Farm Machinery and Processes Management in Sustainable Agriculture
(Instytut Naukowo-Wydawniczy "Spatium", 2019-11) Lorencowicz, Edmund; Uziak, Jacek; Huyghebaert, Bruno
The current monograph is a collection of papers prepared for the X International Scientific Symposium Farm Machinery and Processes Management in Sustainable Agriculture (FMPMSA) 2019, which was held in Lublin. The material is arranged in six parts as follows: (1) Machinery and Equipment, (2) Evaluation, Monitoring and Modelling, (3) Energy, (4) Processes, (5) Management and Economics and (6) Environment and Ergonomics.
Introduction
(Dept. of Mach. Exploit. and Management of Prod. Processes, ULS in Lublin, Poland, 2017-11) Lorencowicz, Edmund; Uziak, Jacek; Huyghebaert, Bruno; University of Life Sciences in Lublin; University of Botswana, Gaborone, Botswana; Walloon Agricultural Research Centre (CRA-W), Gembloux, Belgium
An Overview of Development of a Rice Processing Plant for Rural Use
(Dept. of Mach. Exploit. and Management of Prod. Processes, ULS in Lublin, Poland, 2017-11) Adisa, Alex F.; Ola, Ibukun A.; Ajisegiri, Ezekiah S.A.; Adewumi, Babatunde A.; Ismaila, Salami O.; Adekunle, Nurudeen O.; Adigbo, Sunday O.; Department of Agricultural and Bio-resources Engineering, Federal University of Agriculture, Abeokuta, NIGERIA; Department of Mechanical Engineering, Federal University of Agriculture, Abeokuta, NIGERIA; Institute of Food Security, Environmental Resources and Agricultural Research, Federal University of Agriculture, Abeokuta, NIGERIA
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.
The Influence of Wheat Hardness on Energy Consumption During the Wheat Milling
(Dept. of Mach. Exploit. and Management of Prod. Processes, ULS in Lublin, Poland, 2017-11) Ahmed, Zeyad; Nadulski, Rafał; Panasiewicz, Marian; Department of Machines and Equipment, University of Baghdad, IRAQ; Department of Food Engineering and Machines, University of Life Sciences in Lublin
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 efficiency during milling, which in effect will cause a reduction of production costs.
Determination of Volatile Compound in Fermented Camel Milk by GC-MS
(Dept. of Mach. Exploit. and Management of Prod. Processes, ULS in Lublin, Poland, 2017-11) Al-Gboory, Hussein L.; University Al- Qasim Green, Babylon, IRAQ
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.

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