scholarly journals Improvement of Structural and Technological Parameters of the Innovative Type Climate Chamber

2020 ◽  
Author(s):  
Antonina Nikonova ◽  
Aleksandr Ivaney ◽  
Leonora Okuneva
Keyword(s):  
Raw Materials ◽  
Thermoelectric Module ◽  
Heat Removal ◽  
Experimental Chamber ◽  
Technological Parameters ◽  
Climate Chamber ◽  
Medium Temperature ◽  
Operational Characteristics ◽  
Working Medium ◽  
Chamber Working

While studying the influence of the parameters, characterizing heat removal from the working medium of the chamber, on operational characteristics of the experimental installation, the values of the amperage supplied to the thermoelectric module were being varied from 1.4 to 4.2 A, as well as the degree of chamber adiabaticity was being altered by changing the number of extruded polystyrene foam plates 20 mm thick in the build-up chamber cover from one to 3. The dynamics of the working medium temperature change depending on the amperage supplied to the thermoelectric module is illustrated by graph dependencies. As a result of data processing by constructing the second order orthogonal central composition plan the adequate regression equation was received for the cooling process and the thermo stating of the climate chamber working medium and the conclusion on a rational number of the chamber cover plates (which equals 3) was made. It was found out that upon increasing the amperage supplied to the thermoelectric module and using a three-plate cover the experimental chamber working medium temperature is varied from –2ºC to 11ºC, this can be applied for cooling and thermo stating various objects including biological raw materials of both animal and plant origin as well as non-food objects.

A possibility of using nickel concentrate, obtained as a result of hydrometallurgical enrichment of manganese-containing raw materials, at steel alloying

2020 ◽  
Vol 76 (7) ◽  
pp. 709-715
Author(s):  
O. Yu. Kichigina
Keyword(s):  
Raw Materials ◽  
Experimental Studies ◽  
Selective Extraction ◽  
Technological Parameters ◽  
Nickel Iron ◽  
Nickel Recovery ◽  
Nickel Concentrate ◽  
Steel Alloying ◽  
High Degree ◽  
Comprehensive Processing

At production of stainless steel expensive alloying elements, containing nickel, are used. To decrease the steel cost, substitution of nickel during steel alloying process by its oxides is an actual task. Results of analysis of thermodynamic and experimental studies of nickel reducing from its oxide presented, as well as methods of nickel oxide obtaining at manganese bearing complex raw materials enrichment and practice of its application during steel alloying. Technology of comprehensive processing of complex manganese-containing raw materials considered, including leaching and selective extraction out of the solution valuable components: manganese, nickel, iron, cobalt and copper. Based on theoretical and experiment studies, a possibility of substitution of metal nickel by concentrates, obtained as a result of hydrometallurgical enrichment, was confirmed. Optimal technological parameters, ensuring high degree of nickel recovery out of the initial raw materials were determined. It was established, that for direct steel alloying it is reasonable to add into the charge pellets, consisting of nickel concentrate and coke fines, that enables to reach the through nickel recovery at a level of 90%. The proposed method of alloying steel by nickel gives a possibility to decrease considerably steel cost at the expense of application of nickel concentrate, obtained out of tails of hydrometallurgical enrichment of manganese-bearing raw materials, which is much cheaper comparing with the metal nickel.

scholarly journals Substantiation of technical and operational characteristics of the device to sort corn cobs

2020 ◽  
Vol 17 ◽  
pp. 00094
Author(s):  
Dmitry N. Byshov ◽  
Irina A. Petunina ◽  
Elena A. Kotelevskaya ◽  
Sergey N. Borychev ◽  
Georgy K. Rembalovich
Keyword(s):  
Mechanical Properties ◽  
Technological Parameters ◽  
Corn Cobs ◽  
Operational Characteristics ◽  
Basic Parameters ◽  
Treated Plant ◽  
Working Bodies

The paper presents a method to substantiate the technical and technological parameters of the device to sort corn cobs, which takes into account the biometric and physical-mechanical properties of the treated plant objects. The method of basic parameters substantiation involves determining the overall dimensions of the device, the geometric and technological parameters of the working bodies, as well as the energy for operation.

DETERMINATION OF TECHNOLOGICAL PARAMETERS OF CULINARY PRODUCTS PRODUCTION USING MIXTURES AND EMULSIONS FOR ADDITIVE TECHNOLOGIES

2020 ◽  
pp. 189-198
Author(s):  
A. Meliaschenya ◽  
I. Kaltovich ◽  
G. Pinchuk
Keyword(s):  
Broiler Chicken ◽  
Raw Materials ◽  
Chicken Meat ◽  
Additive Technologies ◽  
Technological Parameters ◽  
Optimal Length ◽  
Layer Width ◽  
Degree Of Hydration ◽  
Rational Sequence

The article presents the results of research on the determination of rational technological parameters for the production of culinary products using dry mixtures and emulsions based on animal raw materials for additive technologies. It was found that when making products using mixtures and emulsions based on broiler chicken meat, as well as a combination of broiler chicken meat and pork, pork and beef (ratio 1:1) rational height of the layer, which makes it possible to ensure stability and safety of the product shape (with a fixed diameter of the opening of the culinary syringe – 7 mm and the optimal length of the layer - 100 mm), is from 14–21 mm (with a layer width of 7 mm) and up to 133–154 mm (with a layer width of 98 mm), which allows for improved structural and mechanical (SSL – 1090.7–1099.9 Pa) and functional and technological indicators of these products (WHC – 92.7–97.5%). The rational sequence of application and the duration of chopping of the main and auxiliary raw materials for the manufacture of emulsions, the duration of preparation (3 minutes), the degree of hydration (1:2 – 1:3) and the temperature of water for the reduction of dry mixtures (60±1° C) were established, which made it possible to develop technological schemes for the production of culinary products using additive technologies.

RATIONAL PROCESS PARAMETERS OF CHOPPED SEMI-FINISHED PRODUCTS PRODUCTION USING EMULSIONS FROM COLLAGENCONTAINING RAW MATERIALS

2020 ◽  
pp. 199-213
Author(s):  
I. Kaltovich
Keyword(s):  
Heat Treatment ◽  
Weight Loss ◽  
Connective Tissue ◽  
Raw Materials ◽  
Steam Treatment ◽  
Point System ◽  
Technological Parameters ◽  
Genus Lactobacillus ◽  
Rational Process

The article presents the results of research on the determination of rational technological parameters for the production of chopped semi-products using emulsions from collagen-containing raw materials fermented by bacteria of the genus Lactobacillus. Water dosages are installed in the composition of chopped semi-finished products: 12% – with emulsions from pork skin and tails and 11% - with emulsion from connective tissue. Duration of ingredients mixing (5 minutes), sequence of raw materials laying during manufacture of articles, as well as duration of heat treatment of chopped semiproducts is determined: 25 minutes – during steaming (t = 95–100 °С), 20 minutes – during baking (t = 180 °C), 15 minutes – during frying (t = 110 °C), while recommended methods of bringing semifinished products to culinary readiness are steam treatment and baking, which allow for improved functional and technological (TUS – 79.3-81.8%, weight loss during heat treatment – 5.1–7.9%), structural and mechanical (PNS - 1413.9–1470.4 Pa) and organoleptic indicators (juiciness, appearance, consistency, taste, smell) of these products (9 points according to the 9-point system).

scholarly journals Energy-saving integrated ferritisation treatment of nickel-containing wastewater

2019 ◽  
pp. 32-38
Author(s):  
Gennady Kochetov ◽  
DM Samchenko ◽  
BM Yemchura
Keyword(s):  
Electromagnetic Pulse ◽  
Waste Treatment ◽  
Raw Materials ◽  
Technological Parameters ◽  
Wastewater Purification ◽  
Energy Inputs ◽  
Nickel Electroplating ◽  
Environmentally Sound ◽  
Recycle And Reuse ◽  
Kinetics Of

Modern requirements to electroplating waste treatment necessitate development of technologies that would allow on-site recycle and reuse of both treated water and residuals of water processing. The most prospective option for introduction of recourse-saving wastewater purification is associated with application the method of ferritisation. In this connection, the paper presents an advanced ferritisation process for reduction of initial concentrations of heavy metals (HM) in exhausted nickel electroplating electrolytes from 100 mg/L to 0.3 mg/L. Effects of main technological parameters of such wastewater treatment at thermal and electromagnetic pulse methods of activation of the ferritisation process were determined experimentally. Kinetics of removal of nickel and iron ions from aqueous solutions was investigated. Phase compositions and properties of sediments from wastewater treated were studied. The sediments are predominantly characterised by crystalline nanostructures, ferromagnetic properties and chemical stability, supporting opportunities for their environmentally sound utilisation. Proposed comprehensive process for treatment of liquid industrial waste flows would prevent contamination by toxic effluents; ensure rational use of water, raw materials and energy inputs.

scholarly journals IMPROVING THE EFFICIENCY OF FIBRE CONCRETE PRODUCTION

2020 ◽  
pp. 4-9
Author(s):  
V. Nelyubova ◽  
V. Babaev ◽  
Nataliya Alfimova ◽  
S. Usikov ◽  
O. Masanin
Keyword(s):  
Building Materials ◽  
Production Efficiency ◽  
Raw Materials ◽  
Basalt Fiber ◽  
Operational Reliability ◽  
Fiber Reinforced Concrete ◽  
Technological Parameters ◽  
Optimal Method ◽  
Physicomechanical Characteristics ◽  
Concrete Production

fiber concrete is one of the types of effective building materials that ensure the operational reliability of structures due to a set of unique properties. However, the maximum physicomechanical characteristics of this type of products are achieved only if the fiber is evenly distributed in the concrete matrix and the optimum ratio of raw materials is reached. In this connection, the aim of the work was to increase the production efficiency of fiber-reinforced concrete by optimizing the formulation and technological parameters of its manufacture. The optimal method of introducing the fiber into the concrete mix and the type of superplasticizer were previously determined, which allowed ensuring the maximum physicomechanical characteristics of the products. Optimization of prescription parameters was carried out using the method of mathematical planning of the experiment, where the amount of cement, superplasticizer and basalt fiber were varied. After processing the results, the dependences of the compressive strength on variable factors were obtained, which would allow to select the optimal dosages of raw materials for given mechanical characteristics of the products.

scholarly journals THE STUDY OF TECHNOLOGICAL PARAMETERS OF PECTIN CONTAINING RAW MATERIAL PROCESSING IN THE VEGETABLE-MILK FORCEMEATS TECHNOLOGY

2016 ◽  
Vol 4 ◽  
pp. 29-36
Author(s):  
Grygoriy Deynychenko ◽  
Victoriya Gnitsevych ◽  
Tatiana Yudina ◽  
Iryna Nazarenko ◽  
Olena Vasylieva
Keyword(s):  
Material Processing ◽  
Milk Proteins ◽  
Raw Material ◽  
Experiment Planning ◽  
Technological Parameters ◽  
Medium Temperature ◽  
Methods Of Determination ◽  
Vegetable Milk ◽  
Β Carotene

The algorithm of the study that includes theoretical analysis and physical experiment was elaborated for the study of technological parameters of pectin containing raw material processing in the vegetable-milk forcemeats technology. The expedience of using carrot Shantenee, pumpkin Guiley and marrow Zolotinka as the sources of pectin substances in the technology of combined forcemeats on the milk base was grounded. Technological parameters of pectin containing raw material processing for realization of its target properties as an amendment and stabilizer of the structure in milk-vegetable forcemeats technology were theoretically grounded. The methods of determination of soluble pectin and protopectin content and also the methods of determination of рН medium were chosen. The methods of experiment planning and mathematical processing of experimental data were carried out using computer programs MS Excel 97 2003 and MatCAD. The influence of рН medium, temperature and duration of thermal processing of carrot, pumpkin and marrow on the process of accumulation of soluble pectin in them was studied. The formation technology of puree of the vegetables that have the increased viscosity and are not stratified at the storage and further use. Accumulation of soluble pectin that expresses the properties of structure stabilizer and favors the increase of vegetable puree viscosity causes the expedience of its use in milk-vegetable forcemeats technology. The use of vegetable puree in milk-vegetable forcemeats technology allows widen the assortment and provide the mutual enrichment of the receipt components of combined forcemeat masses with milk proteins, β-carotene, food fibers, vitamins and other functional ingredients.

Application of papain enzyme in technology of meat products

2021 ◽  
Vol 12 (3) ◽  
Author(s):  
V. М. Israelian ◽  
◽  
N. V. Holembovska ◽  
N. M. Slobodyanyuk ◽  
◽  
...  
Keyword(s):  
Chemical Composition ◽  
Raw Materials ◽  
Meat Products ◽  
Chloride Concentration ◽  
Enzyme Concentration ◽  
Point Of View ◽  
Meat Production ◽  
High Catalytic Activity ◽  
Medium Temperature ◽  
Enzyme Preparations

Production of enzyme preparations occupies one of the leading places in modern biotechnology and belongs to the industries whose production is constantly growing and the field of application is expanding. Various enzyme preparations are widely used in the field of nutrition, this is due to their high catalytic activity, specificity of action, the ability to carry out biochemical reactions in mild conditions. Therefore, it is advisable to use enzymes for various industrial processes, both from an economic and technological point of view. The purpose of the work was to investigate the chemical composition and the activity of papain enzyme preparation with subsequent application in technology of meat production in order to increase the biological value and improve the functional and technological properties of the finished product. The analysis of literature sources and own research shows the prospects for research and the application of enzymes and enzyme preparations based on them in the food industry, as it improves the quality of finished products and the level of greening of production, more rational use of raw materials. As a result of a study of the chemical composition, it was found that the papain enzyme has a high protein content of 87.44%, due to which it has a broader effect on meat proteins. The dependence of papain activity on the pH of the medium, temperature, sodium chloride concentration, and enzyme concentration was studied. The results of the studies showed that the highest papain activity is in the range at pH 5.5–6.0. The enzyme has a maximum collagenase activity at pH 6.0 and at a temperature of 50–60 °C.

BIOLOGICAL CHARACTERISTICS OF BACTERIOPHAGE PHAGUM B.C. 11 UGSHA

2020 ◽  
pp. 174-183
Author(s):  
K. V. Martynova ◽  
Keyword(s):  
Sequence Data ◽  
Raw Materials ◽  
Secondary Growth ◽  
Gc Content ◽  
Bacillus Coagulans ◽  
Passage Time ◽  
Biological Properties ◽  
Lytic Activity ◽  
Bacterial Strains ◽  
Technological Parameters

The article presents the results of research on the biological properties of the bacteriophage Phagum B. c. 11 UGSHA. Bioinformatic sequence data of Bacillus coagulans phage Phagum B. c. 11 UGSHA: length: 42609 bp, GC content: 37,1 %, molecular weight: 27 014 203,97 Da, the molarity of 1 μg/μl: 0.04 μm, the number of molecules in 1 g: 2.23 x 1010, And 260 of 1 μg/mql after 100-fold dilution: 0,259. Experimentally technological parameters of cultivation system phage/host were selected(0.2 ml of bacteriophage to 0.2 ml of the indicator culture B. coagulans), passage time-6 hours at the cultivation temperature- 35±20С. It is recommended to use Millipore membrane filters of 0.22 μm GV for cleaning Phagum B. c. 11 UGSHA. It was determined that the lytic activity by Appelman was 10-9, by Grazia the indicator was4,0+0,1×1010 ((BFU / ml); Phagum B. c. 11 UGSHA had strict specificity in relation to B. coagulans strains; morphology of plaque-forming units (rounded shape with a transparent center, zones of incomplete lysis, diameter 1-4 mm, secondary growth was not observed). It is empirically established that Phagum B. c. 11 UGSHA did not lose its lytic activity after 3 months when stored at a temperature of 2-40С, and after 12 months the indicator decreased to 108. The studied biological properties of bacteriophage Phagum B. c. 11 UGSHA isolated from fresh tomatoes with signs of spoiling, specific for 46 out of 50 bacterial strains of Bacillus coagulans, allow us to recommend Phagum B. c. 11 UGSHA for the production of phage biopreparations used not only in the laboratory for the indication and identification of Bacillus coagulans bacteria specific to it, but also for decontamination of food raw materials and food products, prevention of food poisoning, since the data of our genetic and proteomic mapping allow us to conclude that the Phagum B. c. 11 UGSHA bacteriophage does not contain pathogenicity locuses and their homologues.

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