Determining kinetic parameters of a block coal bed gas by solving inverse problem based on data of borehole gas measurements

In the framework of the developed and implemented nonlinear geomechanical model of a coal bed having block structure, describing gas inflow, the authors propose the method for quantitative estimate of gas content as well as diffusion and mass exchange coefficients based on solution of inverse problems using pressure measurements taken in shut-in borehole in the “pressure drop” mode. Besides the main function, the set problem had an auxiliary objective function with the less number of arguments. Numerical experiments with synthetic input data yield that the auxiliary objective function has a number of local minimums. The authors also put forward a technique of finding global minimum that provides the set problem solution.     

Correlation between instrumental texture and colour quality attributes with sensory analysis of selected cheeses as affected by fat contents

This study evaluated several physical and sensory parameters of different types of cheese available in the Polish market. The measurements of textural properties were conducted in an Instron universal testing machine, while the colour properties of cheeses were measured using a Minolta chromameter. The chemical composition was determined by means of the near‐infrared spectroscopy (NIRs). Moreover, a trained sensory panel was invited to assess the cheese texture‐related properties. Generally, cheeses with reduced fat content were characterised by higher hardness, adhesiveness, cohesiveness and elasticity. Texture‐related parameters of cheese with canola oil were comparable to that of most of full‐fat cheeses. The correlation analysis between physical and sensory attributes related to cheese textural properties indicated the potential applications of TPA, shear and penetration tests (r = 0.766, r = 0.75 and r = 0.765, respectively) for the evaluation of sensory properties related to the hardness. Meanwhile, the elasticity of cheese obtained from sensory evaluation was strongly correlated with the elasticity determined from the shear test (r = 0.722) and moderately correlated with the elasticity from penetration test (r = 0.588), indicating a need to refine the method of penetration test. In addition, cheeses exhibited higher meltability during convection heating at 230 °C than microwave heating. The values of meltability for cheese with reduced fat content were lower than those of full‐fat cheese.     

Conveyer-belt accidents in mining and metallurgy

The dynamic interaction between the mechanical and electrical drive parameters when damage suddenly appears in the mechanical part of a conveyer belt is investigated. The possibility of using the change in the motor’s electrical parameters as a diagnostic signal is assessed. A model for investigating the dynamic processes in the system consisting of the grid, the induction motor, and the conveyer belt is proposed. The grid and induction motor are described by a model of fourth-order state space, whose output is the torque at the motor shaft. The moments of inertia and pliability of the links between the elements in the mechanical part of the conveyer belt are determined. By gradually identifying the elements with the minimum moment of inertia and distributing their moments of inertia and pliabilities among the adjacent elements, we obtain a three-mass system simulating the mechanical part of the conveyer belt. This dynamic model is solved by means of Matlab Simulink software. The energy characteristics of the drive are determined in dynamic processes following a mechanical accident.