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Sirvi Autor "Chladek, L." järgi

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  • Pisipilt
    Kirje
    Evaluation of nutritional and physical values of pellets based on pea and lupine with added yeast in chickens fattening
    (2017) Chladek, L.; Plachy, V.; Vaculik, P.; Brany, P.
    The article is focused on the development of the new type of broiler chicken feed, based on pea (Pisum sativum L.) and blue lupine (Lupinus angustifolius L), enriched with used dried brewer´s yeast. This composition eliminates use of soybean meal (PES) that was yet a traditional component in chicken feed. The main reason for its elimination was the using of genetically modified varieties of soybean and its relatively high price around 0.5 €uro kg-1 in Czech Republic. For milling of pea or blue lupine was used vertical (hammer) mill type Taurus, supplied by company TAURUS, for drying of used brewer´s yeast had been used drier Memmert UFE 800, final dry matter of the yeast was 88%. For pellets production were used two devices, press type JGE 120-6110 and Testmer. For the determination of physical properties of manufactured pellets (the weight of 1,000 pieces, bulk density, abrasiveness and pellet durability index PDI) were used following laboratory devices, Pellet Tester Holmen NHP and Testmer 200. Experimental activities had shown that the best results were reached using pellets manufactured on base blue lupine enriched by dried brewer´s yeast (6%).
  • Pisipilt
    Kirje
    The measurement of energy consumption during milling different cereals using the sieve analyses
    (2018) Chladek, L.; Vaculik, P.; Vagova, A.
    This paper deals with the measurement of energy consumption required for disintegration of different cereals depending on the desired fineness of obtained grist. The energy consumption necessary for milling was compared with the results of a sieve analysi s before and after the disintegration process. The obtained results were compared with energy expended during the disintegration of cereals and were analysed to determine the coefficients of the ratio of fineness of milling/energy consumption. They was fou nd to have good conformity. Special attention was paid to the RRSB distribution for determination of statistic average particle size and specific area of malt grist. Specific area of grist particles from different cereals was determined by calculation of t he limited area and x axis in diagrams, this effort is necessary for optimisation of the disintegration process with impact on the quality of final food.