Econtechmod. – 2019. – Vol. 8, No. 3

Permanent URI for this collectionhttps://ena.lpnu.ua/handle/ntb/49582

Науковий журнал

An international quarterly journal on economics in technology, new technologies and modelling processes

Econtechmod : an international quarterly journal on economics in technology, new technologies and modelling processes. – Lublin, 2019. – Volum 8, number 3. – 44 p.

Econtechmod

Зміст (том 8, № 3)


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Content (Vol. 8, No 3)


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Author: search.filters.author.Pracuch, B.

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    Determining the effect of oil after frying fish for the production of biofuels with a fractional composition of FAME
    (University of Engineering and Economics in Rzeszow, 2019-03-20) Wcisło, G.; Pracuch, B.; Tomyuk, V.; University of Agriculture in Krakow; Lviv Polytechnic National University
    The aim of the study was to determine the impact of the fish frying process on the distillation properties of FAME and its mixtures with diesel fuel. The fish was fried at 160 °C for 2 hours. Frying one serving lasted 6 minutes. The frying oil was a mixture of 50 % (v/v) rapeseed oil and 50 % (v/v) sunflower oil. The study showed that FAME biodiesel made from unused (pure) oil has similar distillation properties. The largest differences were observed for distillation temperatures of 85 % and 100 % and the final temperature of the distillation process. This may indicate a slightly lower purity of FAME produced from used cooking oil. In such a biofuel there may be more less volatile mono- and diglycerides or other chemicals that, e.g. after frying, remain in oil. It must be said, however, that they are not solid particles because they have been separated from the oil by filtration.
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    Impact of various types of soybean cake to soy straw briquettes on the heat of briquette combustion
    (University of Engineering and Economics in Rzeszow, 2019-03-20) Wcisło, G.; Pracuch, B.; Łagowski, P.; Kurczyński, D.; Tomyuk, V.; University of Agriculture in Krakow; Lviv Polytechnic National University
    The paper presents results of research demonstrating the effects on heat of combustion of adding press cake from three varieties of soyben Erica, Mavka and Sirelia to soyben stalk based briquette. The conducted research shows that heat of combustion of soyben stalk was 15.2 [MJ∙kg-1], much lower than the heat of combustion of press cake from four. Press cake heat of combustion from the most effective Erica soyben variety was 23.4 [MJ∙kg-1], or 54 % (w/w) more than that of rape stalk. Press cake heat of combustion from the least effective soyben variety was 19.8 [MJ∙kg-1], or 30 % (w/w) more than that of soyben stalk. Adding 20 % (w/w) of press cake during briquette production Erica varieties resulted in an increase in heat of combustion by approximately 10.5; and a 40 % (w/w) addition resulted in a further increase of approximately 20.4 %, a 60 % (w/w) addition of press cake increased heat of combustion by approximately 31.6 whereas an 80 % (w/w) press cake content increased heat of combustion by more than 38.8 %.