Rasim

@unec.edu.az

Rasim


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https://researchid.co/rasimsaidov
10

Scopus Publications

Scopus Publications

  • THE IMPROVING METHODS FOR INCREASING THE EFFICIENCY OF AN EXPERIMENTAL ELECTRIC PASTEURIZER AT HOME
    Gabil Mammadov, Rasim Saidov, Rovshan Hajiyev, Mehriban Huseynova, Urfan Taghiyev, Gahira Allahverdiyeva, Aynur Iskenderova, Zohrab Seyidov
    Eureka Physics and Engineering, 2025
    This study is in the nature of a search for a method to preserve the quality of milk. In this regard, it is possible to conduct studies on reducing acidity. In the Republic of Azerbaijan, the delivery time of milk from dairy farms to a dairy plant often exceeds the bactericidal period of milk. In this case, 30% of the milk entering the plant has an increased acidity (19–20%). In this regard, it must be treated heat before leaving treated heat before leaving the farm. One of the operations in milk production is its heat treatment. However, the use of steam pasteurizers on farms and in other types of agriculture requires additional costs for steam generation equipment, ventilation systems, and sophisticated automation. In this regard, the issue arose of increasing efficiency and reducing operating costs during the heat treatment of milk.The aim of this study is to theoretically and experimentally substantiate improved design and technological parameters for milk heat treatment under farm conditions. Experimental samples were studied using induction heating, standard methods and verified the operation of our developed experimental milk pasteurizer under industrial conditions.Therefore the bactericidal phase before and after pasteurization of milk in an experimental heater is as follows: for fresh milk (t = 30°C), the duration of the bactericidal phase is 2 hours, with self-cooling of fresh milk from 37°C to 20°C, the duration of the bactericidal phase is 3 hours, and when cooling milk to 8...10°C – 8 hours. For pasteurized milk (t = 30°C), the duration of the bactericidal phase is 17 hours, and when the milk is cooled to 8–10°C, the duration of the bactericidal phase is 30 hours. The novelty of this study lies in the analysis of the direction of improvement of an electrically efficient flow and parallel pasteurizer. The design and technological innovations of the induction pasteurizer heater were approved by the Intellectual Property Agency of the Republic of Azerbaijan on the basis of patent No. U 2020 0028.
  • DEVELOPMENT OF AN ELECTRIC MILK PASTEURIZER FOR FARMING
    Gabil Mammadov, Zohrab Seyidov, Rasim Saidov, Rovshan Hajiyev, Mehriban Huseynova, Urfan Taghiyev
    Eastern European Journal of Enterprise Technologies, 2025
    The object of study is the milk pasteurization by way of improving construction parameters. Main target experimental substantiation of the design and technological parameters of an improved heater based on the use of an induction heater and conducting production tests of an experimental pasteurizer, evaluating its performance and quality indicators. This study is in the nature of a search for a method to preserve the milk quality. The study consists of the direction of improving the flow-through and parallel-cumulative induction pasteurizer, the design of the continuous-acting induction milk pasteurizer, the substantiated mathematical dependences of the interrelationships of its effective design and operating parameters, as well as the method of technical parameter reporting and evaluation of the effect of the improved experimental pasteurizer on the basic milk properties. The bactericidal phase before and after milk pasteurization in an experimental heater is as follows: for fresh milk (t=300 °C), the duration of the bactericidal phase is 2 hours, with self-cooling of fresh milk from 370 °C to 200 °C, the duration of the bactericidal phase is 3 hours, and when cooling milk to 8...100 °C – 8 hours. For pasteurized milk (t=300 °C), the duration of the bactericidal phase is 17 hours, and when the milk is cooled to 8–100 °C, the duration of the bactericidal phase is 30 hours. The proposed induction pasteurizer ensures efficient milk pasteurization produced on dairy farms, ensuring the possibility of direct delivery of the product to a retail chain or delivery to a processing plant without damage, which provides economic benefits to the farm. The proposed induction pasteurization unit is recommended for use not only in small and medium-sized farms, but also in centralized district milk collection points
  • DETERMINATION OF THE TEXTILE BOBBINS STRUCTURAL PARAMETERS
    Izvestiya Vysshikh Uchebnykh Zavedenii Seriya Teknologiya Tekstil Noi Promyshlennosti, 2022
  • UTILIZATION OF POULTRY DROPPINGS IN TERMS OF NON-WASTE TECHNOLOGY
    Rovshan Mustafa Hajiyev, Rasim Saidov, Gabil Mammadov, Gahira Allahverdiyeva, Urfan Taghiyev
    Eastern European Journal of Enterprise Technologies, 2022
    The processing of poultry droppings under anaerobic conditions, in special hermetic reactors – methane tanks is considered to be the most promising technology in terms of efficiency in agrochemical, environmental, and energy fields. Organic fertilizer in the methane tank is in the form of concentrated liquid, purified from disease causatives and weed seeds. It is easily absorbed by fermented plant mass and contains macro and micronutrients, amino acids and phytohormones that stimulate the development of the plant. The rare utilization of such facilities is explained by the lack of funds for their purchase. On the other hand, it is assumed that biogas is not a dominant factor in terms of economic efficiency, and organic fertilizer is also important. In this respect, the utilization of poultry droppings has also gained practical relevance. The paper covers the discussion of the feasibility of utilizing poultry droppings as a non-waste technology. The methodological approach is based on the evaluation of more rational technological projects. In logical modeling, the rules drawn up by highly qualified specialists are used. The rules determine how to act in a certain situation. Such rules are considered favorable for non-skilled performers. The results of the studies have allowed analyzing the dynamics of nitrogen preservation depending on the utilization technology of poultry droppings and impact factors. Based on a mathematical model, a computer methodology for research on improving the energy efficiency of a poultry farm has been developed. The number of LEDs (α=200, I0=20 kd) for a 66×12 m poultry house using a computer program N=273 pcs., the number of LEDs (α=200, I0=20 kd) for a building with dimensions of 78×18 m N=259 pcs. The design parameters of the lamps are substantiated
  • ANALYSIS OF THE MAIN DESIGN AND OPERATING PARAMETERS OF THE DEVICE FOR THE FERMENTATION OF BIRD DROPPINGS
    Rovshan Hajiyev, Rasim Saidov, Gabil Mammadov, Urfan Taghiyev, Gahira Allahverdiyeva
    Eureka Physics and Engineering, 2022
    The study on the utilization of poultry droppings put forward the need for the constructive and technological improvement of the biofermentation device. A drum-type bioreactor better meets the requirements for the technological process of eco-friendly biologically active fertilizer production from livestock and poultry wastes. However, the great size of the heat transfer surface of the bioreactor drum and its significant ejection momentum during spinning require quite a lot of energy. To decrease this consumption, the main constructive parameters should be optimized. The main reason is the sharp increase in prices for mineral fertilizers, the weak economic condition of most farms, the lack of advanced processing technologies and the use of organic fertilizers.
 Our aim in these studies was to analyze the types of design and operating parameters of the device for the fermentation of bird droppings. To this end, we conducted a study on the disposal of bird droppings, and also put forward the need for constructive and technological improvement of the biofermentation device. One of such ways to solve the problem was a drum-type bioreactor, which, according to our research indicators, better meets the requirements for the technological process of producing environmentally friendly biologically active fertilizers from animal husbandry and poultry waste, however, the size of this equipment of the heat transfer surface of the bioreactor drum and its significant emission pulse during rotation require a rather large waste of energy. To reduce this consumption, it is necessary to optimize the basic design parameters.
 Devices that work continuously were recognized as the most promising. They fully meet the technological and operational requirements
  • TECHNOLOGY FOR MAKING DRINKS BASED ON PECTIN RICH FRUITS AND VEGETABLES GROWN IN AZERBAIJAN
    Shakir Aliyev, Musfiq Khalilov, Rasim Saidov, Gabil Mammadov, Gahira Allahverdiyeva
    Eastern European Journal of Enterprise Technologies, 2022
    The chemical composition of pumpkin has always differed from other plants. Given the potential of pumpkin, the possibility of developing a new range of products from it was explored. As a result of the research, the presented recipe was created, where the main components are fermented pumpkin, orange juice, milk powder and pectin. Such a recipe is recognized as more appropriate. Their chemical composition played a key role in the choice of components, so each component performed its respective function. Since pectin was a stabilizer in the product, milk was a protein fortifier, and orange juice was a flavor enhancer and antioxidant. The addition of orange juice to the finished product increased its vitamin content, and the use of probiotics enhanced the bactericidal effect of the product, which gave it functional nutritional properties. The purpose of developing such a technology was to obtain a high-quality food product, which was achieved on the basis of the complementarity of the selected raw materials and components. From this point of view, studies have shown that the drink prepared according to the proposed recipe meets the accepted regulatory requirements for such products, both in terms of nutritional value and environmental friendliness. The effect of the types and concentrations of pectic substances on the probiotic properties of the prepared fruit and vegetable drinks was also studied. Products with a better bifidogenic effect can be obtained when using 2 % liquid pectin in the preparation of beverages. The organoleptic and microbiological analysis of the finished food product showed that this drink can be used both for children and for preventive purposes
  • Comparative Assessment of the Effect of the Degree of Grinding of Vegetables (Carrots) on the Yield of Juices and Puree
    Shakir Aliyev, Musfiq Khalilov, Rasim Saidov, Gabil Mammadov, Gahira Allahverdiyeva
    Eastern European Journal of Enterprise Technologies, 2021
    Some vegetables and fruits are indispensable for the production of a wide range of food, juice and confectionery products, because of their chemical composition and biochemical properties. One of the factors hindering their widespread use in the food industry is the insufficient study of their functional and probiotic properties in the mentioned technological areas. The mechanical properties (approximated dependence, standard deviation, and limit stresses) of the carrot varieties Nantes-5 NABA and Chantenay-2461 intended for juice production have been studied. The enzymatic hydrolysis parameters have been determined based on the parameters of the optimal effect of enzyme preparations. As a result of experimental studies, by determining the extreme loads of squeezing and crushing carrots, the power consumption for grinding carrots was determined. The structure of the carrot pulp was revealed. The highest juice out yield put was observed in the Nantes-5 NABA variety. To increase the juice yield from the pulp, maceration was applied and parameters of enzymatic hydrolysis were determined. Complex two-stage mechanical grinding allowed the production of juice with high organoleptic properties. Antioxidant activity was determined before and after the maceration of carrots. The mode and parameters of the juice production technology were corrected during the research. Ready-made pulpy juice samples were tasted and evaluated. The safety of carrot puree during storage has been verified by analytical research data.
  • Investigation of induction motors of pumps for water wells
    R. I. Mustafaev, R. A. Saidov
    Russian Electrical Engineering, 2011
    A digital three-phase model of a submersible induction motor drive for pumps of water wells that is convenient for modeling on personal computers is proposed. The symmetrical and asymmetrical operation modes are investigated. It is revealed that consequences of the amplitude-phase asymmetry of voltages are more negative than at amplitude asymmetry with all other conditions being equal.
  • Protecting submersible electric motors from operation with an incomplete set of phases
    Russian Electrical Engineering, 2002
  • Well electric motors protection from open-phase operating conditions
    Elektrotekhnika, 2002