Operation intensification methods of aggressive industrial sewage neutralization facilities

2020 ◽  
Vol 76 (11) ◽  
pp. 1149-1153
Author(s):  
N. S. Tsarev ◽  
V. I. Aksenov ◽  
I. I. Nichkova
Keyword(s):  
Cold Water ◽  
Specific Productivity ◽  
Technological Properties ◽  
Technological Parameters ◽  
Preliminary Heating ◽  
Sediment Treatment ◽  
Circulating Water ◽  
Equipment Operation ◽  
Sediment Volume ◽  
Industrial Sewage

To neutralize the waste pickling solutions and rinsing water, resulting from cleaning metal products s surface of rust by acids solutions, lime is used. Being cheap, this method of sewage neutralization has considerable drawbacks. Forming in the technological pipes strong gypsum depositions and low specific productivity of the equipment for sediment dewatering are most significant of them. Characteristic of aggressive industrial sewage, formed at pickling of ferrous metals presented. Methods of elimination of drawbacks of industrial sewage neutralization by lime considered, including stabilization of neutralized industrial sewage and control of properties of the sediment formed. It was noted, that stability of the circulating water can be provided by accelerating of crystallization of the forming gypsum sediments by introducing in it fine priming powder and heating the neutralized water up to 65-70 °С followed by thermal softening of a part of circulating water, removed out of the circulating system. It was shown, that the heating of the water and the ongoing changes of the composition and properties of the sediment result in decrease of filtration resistance 2-3 folds, increase of deposition speed 3-4 folds and decrease the sediment volume 1.5-2 folds comparing with lime neutralization in cold water. Calculated dozes of lime at the heating were taken the same as at the regular lime neutralization. Elimination of the circulating water oversaturation by bi-water gypsum can be reached also by addition into the water of powder-like gypsum pulp - priming powder for microcrystals of the gypsum, followed by aeration during 30-40 min. This method was tested under industrial conditions. Technological properties of the forming sediment can be improved by sediment treatment by flocculants and preliminary heating of the neutralized water up to 65-70 °С. Control of technological properties of the sediment is done by addition of flocculants and heating of the neutralized water. Recommendations for improving operation of the neutralization facilities presented with indicating particular technological parameters of the equipment operation for sewage and sediment treatment. 

scholarly journals Pharmaco-technological researches for development of tablets composition with amlodipin and enalapril

2020 ◽  
pp. 44-55
Author(s):  
N. S. Behei ◽  
O. V. Tryhubchak
Keyword(s):  
Statistical Data ◽  
Antihypertensive Drugs ◽  
Dispersion Analysis ◽  
Wet Granulation ◽  
Technological Properties ◽  
Technological Parameters ◽  
Mathematical Planning ◽  
Treatment Regimens ◽  
Tapped Density ◽  
Functional Purpose

Ukraine has one of the highest mortality rates from cardiovascular diseases in Europe, accounting for 772.1 cases among men and 440.9 among women per 100 000 population. Antihypertensive drugs are different in dose, active substance and mechanism of action. Monotherapy is ineffective in most cases, therefore it requires a combination of several substances from different pharmacotherapeutic groups. Enalapril and amlodipine are the most often included in treatment regimens for hypertension. Therefore it is advisable to develop combined tablets with enalapril and amlodipine. The aim of the work was to study the effects of excipients on the pharmaco-technological parameters of intermediates and tablets with enalapril and amlodipine. During the work the studied excipients were grouped into 6 factors according to their functional purpose. The experiment was based on the method of mathematical planning. The tablets were preparated by compression after wet granulation. The studies were carried out according to pharmacopoeial methods. Statistical data processing was performed by dispersion analysis. During the experiment it was studied the effects of 30 excipients on the pharmaco-technological properties of granules (loss on drying), tablet mass (fluidity, angle of inclination, bulk density, tapped density) and tablets (uniformity of mass, hardness, friability and disintegration). The effect of 6 qualitative factors on the main reviews (indicators) of granules, powder masses and tablets with enalapril and amlodipine was studied. It is showed by ranked rows of advantages for the influence of excipients on 10 reviews (indicators) of granules, powder masses and tablets with enalapril and amlodipine. As a result of the study, the effects of excipients on the pharmaco-technological parameters of intermediates and tablets with enalapril and amlodipine were studied.

INFLUENCE OF TECHNOLOGICAL PARAMETERS ON CHARACTERISTICS OF POLYMER COMPOSITE MATERIALS IN AUTOMATED LAYUP OF PREPREGS (review)

2021 ◽  
pp. 46-55
Author(s):  
P.N. Timoshkov ◽  
◽  
V.A. Goncharov ◽  
M.N. Usacheva ◽  
A.V. Khrulkov ◽  
...  
Keyword(s):  
Composite Materials ◽  
Polymer Composite ◽  
Polymer Composite Materials ◽  
Technological Properties ◽  
Technological Parameters ◽  
Technological Factors ◽  
Rolling Pressure ◽  
Material Temperature

The main technological factors when using ATL and AFP technologies are material temperature, laying speed, rolling pressure and no deviation from the required laying trajectory. The article discusses the influence of technological factors on some characteristics of polymer composite materials. The optimum laying temperature should provide the required adhesion. The rate of laying should provide heating of the material without its technological properties. The rolling pressure during laying should ensure optimal porosity and thickness of the material.

scholarly journals INVESTIGATION OF FUNCTIONAL-TECHNOLOGICAL PROPERTIES OF SOYA PROTEIN

2018 ◽  
Vol 5 ◽  
pp. 39-43
Author(s):  
Oksana Kochubei-Lytvynenko ◽  
Olha Yatsenko ◽  
Nataliia Yushchenko ◽  
Ulyana Kuzmyk
Keyword(s):  
Protein Isolate ◽  
Soya Protein ◽  
Variable Velocity ◽  
Technological Properties ◽  
Technological Parameters ◽  
Soya Protein Isolate ◽  
Process Duration ◽  
Limit Stress ◽  
Storage Term ◽  
Soya Isolate

There was offered and grounded the use of functional technological properties of the soya protein isolate in the technology of oil pasts. It will allows to increase the balance of the oil past composition additionally and will favor the decrease of extracting moisture during the storage term. There was studied the dynamics of a gradient of the limit stress of soya protein: hydrated soya protein, hydrated soya protein with the temperature processing, hydrated soya protein with the preliminary keeping during 24 h, hydrated soya protein with the preliminary keeping during 24 h and temperature processing during 5 min, hydrated soya protein with the preliminary keeping during 24 h and temperature processing during 10 min; hydrated soya protein with the preliminary keeping during 24 h and temperature processing during 15 min. It was established, that the hydrated isolate of soya protein is a plastic system, has enough strength. The limit stress parameter at the variable velocity of deformation of model samples determines optimal technological parameters of preparing the soya isolate: hydromodule – 1: 8, temperature processing – (82±2) °С, process duration 10 min with preliminary keeping during 24 hours. As a result of the studies, there were demonstrated technological parameters of preparing the soya protein isolate for obtaining the oil past by the direct mixing with the oil base.

scholarly journals Poultry breasts with white striping meat x impacts on technological properties

2020 ◽  
Vol 9 (11) ◽  
pp. e919119448
Author(s):  
Natalia de Morais Leite ◽  
Mayka Reghiany Pedrao ◽  
Talita Kato ◽  
Jorge Nicolas Inoue ◽  
Ioshimi Lilian Watanabe Hasunuma ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Protein Content ◽  
Meat Products ◽  
Physicochemical Characteristics ◽  
Industrial Sector ◽  
Total Protein Content ◽  
Technological Properties ◽  
Technological Parameters ◽  
White Striping

This work aimed to characterize the physicochemical parameters and technological properties of breasts from poultry with WS and compare them with normal breasts to evaluate breast quality. Poultry breast fillets (10 normal and 10 carcasses with WS) were White Striping (WS) is a major problem that compromise the quality of the meat. Occurrence of WS on the surface of chicken breasts impairs the visual appearance and consequently decreases consumer acceptance causing damage to the industrial sector. obtained from a slaughterhouse. Then they were weighed, packaged and stored in the freezer at -20°C until analysis of: pH, moisture, protein, lipids, lipid oxidation, warmed-over flavor (WOF), water holding capacity (WHC), cooking loss (CL), exudate protein content (EP) and myofibrillar fragmentation index (MFI) of proteins. The physicochemical characteristics and technological parameters of poultry breasts with WS compromised the quality of the product when compared to the normal breast showing heavier breasts, increasing moisture, lipid content, lipid oxidation and WOF, reduction in total protein content and WHC and an increase in CL, EP content and MFI of proteins. Therefore, this myopathy showed changes in the physical and chemical parameters that can compromise the technological and sensory aspects of meat products, affecting their quality.

scholarly journals Research of functional and technological properties of minced meat products with using fish raw materials

2018 ◽  
Vol 20 (90) ◽  
pp. 22-26
Author(s):  
Y. Matsuk ◽  
I. Marchenko ◽  
V. Pasichnyi
Keyword(s):  
Raw Materials ◽  
Control Sample ◽  
Meat Products ◽  
Absorption Capacity ◽  
Raw Material ◽  
Partial Replacement ◽  
Production Cycle ◽  
Technological Properties ◽  
Technological Parameters ◽  
Minced Meat

The article is devoted to the improvement of the recipes of minced meat products with using fish raw materials and the study of organoleptic and functional and technological properties of developed minced meat systems and finished products. The research has been carried out on the rational combining of meat and fish raw materials and the expansion of assortment of minced semi-finished products. The formulations of minced meat systems for the production of meat semi-finished with a partial replacement of the main raw material to fish raw materials have been developed. The organoleptic and functional and technological parameters of minced meat systems and finished products are investigated. According to the results of the organoleptic evaluation, it was found that partial replacement of meat raw material with minced fish does not worsen the sensory characteristics of minced meat products. It is established that in comparison with the control sample there is an improvement of functional and technological indicators. In particular, the moisture content increased by an average of 6.1%, moisture absorption capacity – 5.91%, energy absorption capacity – 2.49%, fat-retaining ability – 2.52%. The obtained results confirmed the expediency of using minced meat with pollack in the technology of minced meat semi-finished products with due observance of the parameters of production cycle of heat treatment of products. It has been theoretically substantiated and experimentally confirmed the technology of meat products using minced meat and developed recipes. It has been established that with careful selection of components that are part of minced meat semi-finished products with the addition of fish raw materials can increase the organoleptic and functional and technological parameters of finished products. The obtained data suggest that the improved recipes of minced meat semi-finished products can be recommended for production by enterprises of the meat industry and restaurants

Approach to Hydrodynamic Modeling of In-Situ Combustion in Carbonate Reservoir Based on the Results of Laboratory Studies and Preliminary Works for Pilot Test

2021 ◽  
Author(s):  
Kirill Igorevich Maksakov ◽  
Natalia Valerievna Lesina ◽  
Konstantin Aleksandrovich Schekoldin
Keyword(s):  
Dynamic Modeling ◽  
Cold Water ◽  
Oil Production ◽  
Integrated Approach ◽  
Carbonate Reservoir ◽  
Injection Well ◽  
Laboratory Studies ◽  
Technological Parameters ◽  
In Situ Combustion

Summary For the purpose of this work, the authors used an integrated approach to the modeling of in-situ combustion (ISC) including the results of laboratory studies and preliminary works, which significantly affect the choice of the method for implementing ISC and the results obtained in the process of modeling. The laboratory studies provided the data on the temperature range of the beginning of high-temperature oil oxidation, which is to be achieved during the modelling of the bottomhole zone heating. Based on the resulting injectivity profile, the reservoir distribution within the injection well zone in the geological model was updated. A high-permeability channel between the injection well and one of the production wells revealed during cold water injection explains the main oil production increment resulting from ISC and demonstrated by the reservoir simulation model. Based on the results of model runs for a more uniform distribution of the effect between producing wells, the best start-up time for the most reactive well was determined. Using dynamic modeling of in-situ combustion in a carbonate reservoir, the parameters of this technology implementation were found, and incremental oil production was estimated. For the first time, the ISC technology is planned for implementation in a carbonate reservoir with high-viscosity oil in Samara region. The developed integrated approach to the dynamic modeling of in-situ combustion, which considers both the laboratory studies and preparatory work data, enables the most accurately determination of the best ISC technological parameters and this technology contribution.

scholarly journals Development of an experimental facility for cooling circulated water of industrial plants

2021 ◽  
Vol 304 ◽  
pp. 01011
Author(s):  
Nzomjon Usmonov ◽  
Yusufbek Abdullabekov ◽  
Saodat Axmatova
Keyword(s):  
Fluidized Bed ◽  
Experimental Studies ◽  
Optimal Operation ◽  
Technological Parameters ◽  
Air Velocity ◽  
Empirical Formulas ◽  
Industrial Plants ◽  
Circulating Water ◽  
Three Phase ◽  
Evaporative Cooler

The article discusses the installation and the hydrodynamic results analysis of three-phase fluidized bed experimental studies. An energy coefficient linear dependence of the circulating water evaporative cooler of the considered type on the irrigation coefficient has been experimentally established. The dependence of the fraction of circulating water evaporated moisture in an evaporative cooler of the type under consideration on the cooled water temperature at the inlet to the cooler and the irrigation coefficient has been established. The analysis of hydrodynamic and thermal processes occurring in a three-phase fluidized bed is carried out, and the main technological parameters for the optimal operation of installations with the specified bed are obtained in relation to solving the problem of cooling the circulating water. The dependence of the expansion of a three-phase fluidized bed on air velocity and irrigation density has been investigated. On the basis of the performed experimental studies, empirical formulas for calculations are derived.

scholarly journals IMPROVING THE TECHNIQUE OF SCRAMBLED DESSERTS USING THE FOOD SUPPLEMENT “MAGNETOFOOD”

2019 ◽  
Vol 2 ◽  
pp. 40-48 ◽  
Author(s):  
Iryna Tsykhanovska ◽  
Victoria Yevlash ◽  
Alexandr Alexandrov ◽  
Barna Khamitova ◽  
Karyna Svidlo ◽  
...  
Keyword(s):  
Microbial Contamination ◽  
Cold Water ◽  
Food Supplement ◽  
Quality Parameters ◽  
Mean Value ◽  
Structure Stability ◽  
Technological Parameters ◽  
Technological Characteristics ◽  
The Mean ◽  
Improved Technology

For improving the technology of scrambled dessert products, a food supplement, based on the nanopowder of oxides of two- and trivalent iron “Magnetofood” was introduced in the recipe composition. The object of the studies is base recipes: one of mousse “Cranberry” and sambuk “Apple”. For determining technological characteristics and quality parameters, conventional standard methods were used. It has been established, that introduction of the food supplement “Magnetofood” in amount 0,1 %, 0,15 %, 0,2 % of the recipe mixture mass improves consumption properties of scrambled desserts. The mean value of the organoleptic analysis increases by (1,25±0,1) points. The density also decreases by (29±1) kg/m3 for mousses, by (26±1) kg/m3 for sambuks, and scrambling duration – by ~ 3 minutes. At storing during 24 hours at h=(90±2) %, the microbial contamination of the surface of samples decreases – QMAFAnM in 10 times, yeasts – in 2 times, molds – in 2 times. It has been established, that introduction of the supplement “Magnetofood” favors the growth of the foam-creating ability in average: by (40±2) % for mousses, by (55±3) % for sambuks. The porosity increases by (14,3±0,7) % for mousses, by (12,7±0, 6) % for sambuks. The foam structure stability of scrambled desserts improves by (14±1,1) %. The food supplement “Magnetofood” also raises the effective viscosity by (32 ±1) Pa·s for mousses and by (41±2) Pa·s for sambuks and the mechanical strength of scrambled desserts in 1,23 times. The highest parameters were inherited to mousses and sambuks with supplement “Magnetofood” mass share 0,15 %. There have been experimentally substantiated scrambling technological parameters and regimes of recipe mixtures of berry-fruit mousses and sambuks, modified by the food supplement “Magnetofood”. The total scrambling duration is (14–16) minutes. The initial scrambling speed of the berry-fruit base is (2,0–2,2) s-1, at that the scrambling time is (5–6)·60s. Then the recipe mixture is scrambled at speed (3,3–3,5) s-1 during (3–4)·60s. Scrambling is finished at speed (2,0–2,2) s-1. The distinctive feature of the improved technology is premixing of the food supplement “Magnetofood” with gelatin, realized before the technological operation of soaking gelatin in cold water. The obtained experimental data may be used at developing innovative technologies of scrambled dessert products with the food supplement “Magnetofood”.

scholarly journals A Pilot Study of an Esophageal Cooling Device During Radiofrequency Ablation for Atrial Fibrillation

2020 ◽  
Author(s):  
Brad Clark ◽  
Nazia Alvi ◽  
Joseph Hanks ◽  
Brad Suprenant
Keyword(s):  
Atrial Fibrillation ◽  
Pilot Study ◽  
Catheter Ablation ◽  
Cold Water ◽  
Standard Of Care ◽  
Mucosal Damage ◽  
Esophageal Injury ◽  
Esophageal Mucosa ◽  
Cooling Device ◽  
Circulating Water

AbstractBackgroundEsophageal thermal injury is a risk of ablation of the posterior left atrium despite various devices utilized to date.ObjectiveEvaluate the potential of a commercially-available esophageal cooling device to provide esophageal protection during left atrial catheter ablation.MethodsIn this pilot study, we randomized 6 patients undergoing catheter ablation for atrial fibrillation. Three patients received standard of care for our site (use of a single-sensor temperature probe, with adjunct iced-water instillation for any temperature increases >1°C). Three patients received standard ablation after placement of the esophageal cooling device using a circulating water temperature of 4°C. All patients underwent transesophageal echocardiogram (TEE) and esophagogastroduodenoscopy (EGD) on the day prior to ablation followed by EGD on the day after.ResultsIn the 3 control patients, one had no evidence of esophageal mucosal damage, one had diffuse sloughing of the esophageal mucosa and multiple ulcerations, and one had a superficial ulcer with large clot. Both patients with lesions were classified as Zargar 2a. In the 3 patients treated with the cooling device, one had no evidence of esophageal mucosal damage, one had esophageal erythema (Zargar 1), and one had a solitary Zargar 2a lesion. At 3-month follow-up, 1 patient in each group had recurrence of atrial fibrillation.ConclusionsThe extent of esophageal injury was less severe with a commercially available esophageal cooling device than with reactive instillation of ice-cold water. This pilot study supports further evaluation with a larger clinical trial.

scholarly journals Selective Disintegration Justification Based on the Mineralogical and Technological Features of the Polymetallic Ores

Minerals ◽  
2021 ◽  
Vol 11 (8) ◽  
pp. 851
Author(s):  
Tatiana Aleksandrova ◽  
Nadezhda Nikolaeva ◽  
Anastasia Afanasova ◽  
Artyem Romashev ◽  
Valentin Kuznetsov
Keyword(s):  
Mutual Influence ◽  
Raw Materials ◽  
Textural Features ◽  
Energy Costs ◽  
Technological Properties ◽  
Technological Parameters ◽  
X Ray ◽  
Theoretical Investigations ◽  
Mineral Assemblages ◽  
Different Types

Deterioration of mineralogical and physical characteristics of mineral raw materials results in the formation of the primary task for the comminution processes—reduction in the size of ore to obtain a material with a certain granulometric composition, which in turn is achieved by overgrinding of raw materials and, consequently, an increase in energy costs. The work aimed to justify the possibility of selective disintegration of mineral assemblages of polymetallic ores of various genesis at the stage of crushing based on in-depth investigation and revealing of interrelation and mutual influence of mineralogical-geochemical features, textural-structural and technological properties. Structural and textural features have been studied by the methods of computed X-ray microtomography. Experimental and theoretical investigations of mineralogical and technological parameters of raw materials, as well as research on crushing using different types of crushers, made it possible to substantiate the possibility of selective disintegration for polymetallic ores.

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