Behzad Behzadi; Ali Mohammad Borghei; Arjang Javadi; Saeid Minaei; Morteza Almassi
Abstract
Study on biometric parameters of trout species in the traditional method (based on human and non-automatic factors) are low-efficient due to serious problems such as disease transmission, stress-induced death, inaccuracy, & time-consuming. To overcome the problems of traditional method, an image-based ...
Read More
Study on biometric parameters of trout species in the traditional method (based on human and non-automatic factors) are low-efficient due to serious problems such as disease transmission, stress-induced death, inaccuracy, & time-consuming. To overcome the problems of traditional method, an image-based vision system, including imaging and lighting chambers, was developed in this research. The fish biometric parameters were measured using fish movement videography during passage from the dark chamber. Then the selected images from the video were processed. The length, surface area, weight, amount of food consumed, & growth rate of trout were measured under fully controlled conditions and used as comparison criteria (control). Six mathematical models were used to estimate fish weight through measured parameters and among them the weight/length model was used as the best model for estimating fish weight. The accuracy of the system in estimating fish biometric parameters was above than 90% and the system’s capability to estimate the fish required food during the growth process was 98%.
saeeyed babak salvatian; kourosh majd salimi; Arzhang Javadi
Abstract
This study was carried out to determine energy consumption in various stages of processing of black tea in tea factories at Guilan province in Iran. Direct energy (thermal energy and electric energy) and indirect energy (man power, depreciation, and lubricants) were measured and evaluated in 9 tea factories; ...
Read More
This study was carried out to determine energy consumption in various stages of processing of black tea in tea factories at Guilan province in Iran. Direct energy (thermal energy and electric energy) and indirect energy (man power, depreciation, and lubricants) were measured and evaluated in 9 tea factories; four factories using diesel fuel and the remaining five used natural gas. The results showed that approximately 70 percent of the energy consumed in tea processing is thermal energy of which 31 percent used in withering and remaining 69 percent used in drying stage. The amount of thermal energy consumed in tea factories with natural gas fuel is about 5 percent less than that in factories used diesel fuel. Electric energy has contributed 28 percent of total energy consumed in production of black tea. Withering, rolling and air heaters used 58.16, 16.58 and 11.39 percent of energy consumption in tea factories, respectively. Man power has contributed the lowest percentage of energy consumption in tea processing. Inappropriate designing, burnout ovens, lack of proper insulation, and improper structures of mechanical parts are responsible for significant energy losses at tea factories. The following steps could help reducing energy consumption in tea processing: installation of new designed furnaces, insulation the present furnaces and drying machines, and improving power supplying systems.
