scholarly journals THE PROSPECT OF USING THE BICOMPONENT COAGULANT OF MOLLASES "SODIUM CHLORIDE" WNEN PRODUCTION OF OIL-FILLED RUBBERS

2020 ◽  
Vol 5 (9) ◽  
pp. 81-88
Author(s):  
N. Nikulina ◽  
T. Bulatetskaya ◽  
N. Patrusheva ◽  
L. Vlasova ◽  
N. Sannikova ◽  
...  
Keyword(s):  
Sodium Chloride ◽  
Chemical Interaction ◽  
Sugar Production ◽  
Emulsion System ◽  
Environmental Friendliness ◽  
Rubber Industry ◽  
Manufactured Products ◽  
Filled Rubbers ◽  
Positively Charged

Currently, special attention is paid to improving the production technology of synthetic rubbers. Synthetic rubbers are in great demand in the tire and rubber industry, in the manufacture of composite materials for various purposes, etc. Every year, the requirements for both the quality of manufactured products and the environmental friendliness of their production are increasing. One of the problematic stages in the production of rubbers by emulsion polymerization is the stage of their separation from latex. The paper considers the possibility of using a bis-compound coagulant consisting of a by-product of beet sugar production of molasses and traditional sodium chloride in the process of obtaining oil-filled rubbers. It was found that the use of this bis-compound coagulant to reduce the agricul-ture stability of synthetic latexes reduces the consumption of coagulating agents by 3-4 times. It is shown that the main coagulating component of molasses is betaines, which are present in its composition. Sodium chloride contributes to the coagulation process by the concentration mechanism, and betaine – by the neutralization mechanism, based on the chemical interaction of surfactant anions with the positively charged ammonium group of the betaine molecule. The use of a bis-compound coagulant reduces environmental pollution by components of the emulsion system. The water phase remaining after the rubber is extracted from latex can be used to prepare a solution of molasses and sulfuric acid. Rubber mixtures prepared on the basis of experimental samples of rubber meet the requirements in terms of their parameters.

CONTROL IN REAL TIME THE DENSITY OF PRODUCT AT VARIOUS STAGES OF THE TECHNOLOGICAL PROCESS OF SUGAR PRODUCTION

2020 ◽  
Author(s):  
S.B. Kudryashev ◽  
◽  
N.S. Assev ◽  
R.D. Belashov ◽  
V.A. Naumenko ◽  
...  
Keyword(s):  
Real Time ◽  
Technological Process ◽  
Sugar Industry ◽  
Sugar Production ◽  
Production Processes ◽  
Quality Of Products

The article is devoted to solving one of the most important problems of the development of the sugar industry in Russia – the modernization of sugar production processes. Today, sugar production is actively being modernized, shifting most of its processes to the path of avomatization and optimization to improve the quality of products. This article describes one of the main ways to obtain information about the concentration of sucrose in syrup in the production of sugar.

Statistical Management of Food Production Processes

2020 ◽  
pp. 30-35
Author(s):  
N.A. Jurk ◽  
Keyword(s):  
Production Process ◽  
Control Chart ◽  
Food Production ◽  
Time Interval ◽  
Bakery Products ◽  
Shewhart Control ◽  
Manufactured Products ◽  
Mnemonic Technique ◽  
The Stability

The article presents scientific research in the field of statistical controllability of the food production process using the example of bakery products for a certain time interval using statistical methods of quality management. During quality control of finished products, defects in bakery products were identified, while the initial data were recorded in the developed form of a checklist for registering defects. It has been established that the most common defect is packaging leakage. For the subsequent statistical assessment of the stability of the production process and further analysis of the causes of the identified defect, a Shewhart control chart (p-card by an alternative feature) was used, which allows you to control the quality of manufactured products by the number of defects detected. Analyzing the control chart, it was concluded that studied process is conditionally stable, and the emerging defects are random. At the last stage of the research, the Ishikawa causal diagram was used, developed using the 6M mnemonic technique, in order to identify the most significant causes that affect the occurrence of the considered defect in bakery products. A more detailed study will allow the enterprise to produce food products that meet the established requirements.

Determination of Relationship between Chemical Composition of Electrolyte and Surface Sample Quality

2015 ◽  
Vol 669 ◽  
pp. 150-157
Author(s):  
Peter Michal ◽  
Alena Vagaská ◽  
Miroslav Gombár
Keyword(s):  
Sodium Chloride ◽  
Chemical Composition ◽  
Oxalic Acid ◽  
Boric Acid ◽  
Oxide Layer ◽  
Surface Finish ◽  
Chemical Factors ◽  
Substrate Sample

Paper tracks experimentally confirmed relationship between chemical composition of electrolyte and resulting surface finish quality of created oxide layer during the process of anodic oxidation of aluminium. Examined chemical factors were: concentrations of sulphuric acid, oxalic acid, boric acid and sodium chloride. Aggressive effects of electrolyte were chosen as indicator of resulting layer quality – presence and extent of etching of used substrate sample.

Development of Mixture "Clay – Electro-Smelting Slag" for Ceramic Brick

2014 ◽  
Vol 682 ◽  
pp. 480-484 ◽  
Author(s):  
V.F. Torosyan ◽  
E.S. Torosyan
Keyword(s):  
Building Materials ◽  
Raw Materials ◽  
Ceramic Brick ◽  
Ceramic Samples ◽  
Manufactured Products ◽  
Smelting Slag ◽  
Compression Resistance ◽  
Mixing Water ◽  
Melting Slag

Industrial transition to a totally new level of resources and energy saving necessitates improving the technical level of building materials manufacturing, growing their raw materials base, the assortment, enhancing the quality of manufactured products, cutting their cost price. It requires, first of all, carrying out more detailed research in properties of clay and clay loams, and selecting optimal additives for pottery works. Such disadvantages of clays as burning sensitivity, low compression resistance and flexural strength in a burnt state, low frost resistance cause the impossibility of their application without corrective additives. It is quite difficult to find an additive which can solve all the technological problems mentioned above. This paper provides the development of mixture "clay – electro-melting slag" for ceramic brick, moreover, addition of a steel-smelting slag in the fusion mixture results in the change in mixing water content of ceramic masses, strength and coloration of ceramic samples.

Chemical Structure of Vulcanized Rubber

1939 ◽  
Vol 12 (1) ◽  
pp. 43-55
Author(s):  
J. R. Brown ◽  
E. A. Hauser
Keyword(s):  
Chemical Structure ◽  
Empirical Knowledge ◽  
Extensive Investigation ◽  
Practical Application ◽  
True Nature ◽  
Rubber Industry ◽  
Vulcanized Rubber ◽  
Metallic Salts ◽  
Other Substances

Abstract A CENTURY ago, Charles Goodyear in America and Th. Hancock in England found that the properties of crude rubber could be greatly improved by heating it with sulfur. The product resulting was more elastic, more resistant to tear and abrasion, less affected by solvents, and decidedly less thermoplastic. The treatment of rubber to give these desired properties is known generally as vulcanization and must be considered as the basis for the enormous growth of the rubber industry and the extensive use of rubber products in our everyday life. Broadly speaking, vulcanization involves the reaction, in some fashion, of sulfur with rubber. Extensive investigation has revealed other substances, such as benzoyl peroxide or polynitrobenzenes, which can transform rubber into a “vulcanized” condition. Experience has also shown that metallic salts of zinc or lead and especially certain organic compounds called “accelerators” greatly affect the rate of vulcanization, and these are favorably employed in practice. A vast amount of empirical knowledge has been gained which has greatly improved the practical application of vulcanization and the quality of rubber products, but which has failed as yet to reveal a complete picture of the true nature of the process.

scholarly journals The impact of the partial replacement of sodium chloride in the development of starter cultures during Italian salami production

2018 ◽  
Vol 21 (0) ◽  
Author(s):  
Claudia Fieira ◽  
João Francisco Marchi ◽  
Daiana Marafão ◽  
Alexandre da Trindade Alfaro
Keyword(s):  
Sodium Chloride ◽  
Starter Culture ◽  
Microbiological Quality ◽  
Sodium Content ◽  
Starter Cultures ◽  
Partial Replacement ◽  
High Sodium ◽  
Cured Meat ◽  
The Impact

Abstract Italian salami is a cured meat with high sodium contents which is easy, fast and convenient to consume. Starter cultures are used to improve its sensory characteristics and refine its technological manufacturing process. The goal of this study was to reduce the sodium content in Italian salami through the partial replacement of sodium chloride by potassium chloride, magnesium chloride and calcium chloride, and evaluate the viability of the Lactobacillus sp. and Staphylococcus sp. cells found in the starter culture. Four formulations were elaborated: one with, and one without the starter culture, but both with the addition of sodium chloride; and two with the partial replacement of 60% of the sodium chloride: the first with KCl, and the other with a mixture of KCl, MgCl2 and CaCl2. Physicochemical and microbiological evaluations were carried out to monitor the ripening and the quality of the final product. The partial replacement of NaCl by other salts (MgCl2, CaCl2, KCl) did not interfere in the growth of the starter culture in the Italian salami, neither did it affect the majority of the physicochemical parameters of the Italian salami nor the microbiological quality of the final product.

scholarly journals The Effect of Salinity on Fruit Quality and Yield of Cherry Tomatoes

Horticulturae ◽  
2022 ◽  
Vol 8 (1) ◽  
pp. 59
Author(s):  
Carlos Agius ◽  
Sabine von Tucher ◽  
Wilfried Rozhon
Keyword(s):  
Sodium Chloride ◽  
Fruit Quality ◽  
Plant Pathogens ◽  
Titratable Acidity ◽  
Sodium Content ◽  
Soluble Solids ◽  
Glucose Levels ◽  
High Concentrations ◽  
Cherry Tomatoes

Hydroponic cultivation of vegetables avoids problems with soil-borne plant pathogens and may allow higher yield. In arid climates and particularly on islands, high concentrations of sodium chloride can be present in the groundwater. For instance, in many sites of Malta, the groundwater contains more than 10 mM sodium chloride. Here we investigated the effects of sodium chloride at levels typically found in Malta on yield, physiology and fruit quality of tomato, the economically most important vegetable. We selected cherry tomatoes since their production is attractive due to their high marketing value. While the yield declined at higher salinity levels tested (17 and 34 mM), the quality increased significantly as indicated by higher total soluble solids and fructose and glucose levels. The type of substrate—coco peat, perlite or Rockwool—had only minor effects. Although the concentration of citric acid and malic acid remained unaffected, the pH dropped by approximately 0.1 unit and the titratable acidity increased slightly. This might be explained by a high uptake of chloride but a lower increase of the sodium content and a reduced potassium level in the fruits, shifting the equilibrium of the organic acids more to their protonated forms. Proline increased significantly, while the level of glutamic acid, which is crucial for the taste, remained unchanged. Our results show that cherry tomatoes can be cultivated in nutrient solutions prepared with salt-containing groundwater, as found in Malta. The yield declined to some extent but the quality of the produced fruits was higher compared to cultivation in salt-free media.

scholarly journals COMPARISON OF BASIC MAINTENANCE CONCEPTS USING WITNESS

2021 ◽  
Vol 2021 (6) ◽  
pp. 5435-5440
Author(s):  
VLADIMIRA SCHINDLEROVA ◽  
◽  
IVANA SAJDLEROVA ◽  
Keyword(s):  
21St Century ◽  
Simulation Software ◽  
Predictive Maintenance ◽  
Maintenance Management ◽  
Practical Application ◽  
Manufactured Products ◽  
The Right ◽  
Positive Effect ◽  
Production Facilities

Maintenance is a complex, extensive and important issue in terms of its impact on the quality of manufactured products or services provided in all areas of industry. The importance of predictive maintenance for the industry in the 21st century is crucial. However, the right approach to maintenance management is often underestimated in many companies today, although it can have a very positive effect on the company’s efficiency. Using the example of a practical application, the paper includes a comparison of three main maintenance concepts – classical (reactive), planned, predictive through the simulation software Witness. Maintenance concepts are compared in terms of their ability to solve and eliminate failures that occur in production facilities during operation.

scholarly journals Upaya Perbaikan Kualitas Bahan Olah Karet Rakyat

2016 ◽  
Vol 17 (2) ◽  
pp. 43
Author(s):  
A. Husni Malian ◽  
Aman Djauhari
Keyword(s):  
Competitive Advantage ◽  
Free Trade ◽  
Raw Materials ◽  
Crumb Rubber ◽  
Rubber Industry ◽  
Farm Level ◽  
Differential Price ◽  
Inhibiting Factors

<p><strong>English<br /></strong>Nowadays, free trade mechanism will be continously implemented. Regarding those conditions, the increasing export of manufacture rubber comodities can be reach, only if they have a comparative and a competitive advantage than other exporting countries. These efforts must begin with the improvement quality of rubber raw materials at farm level by removing five main inhibiting factors such as: (1) farmers group doesn't play a role as a bussiness unit (2) the demand of quality materials of crumb rubber industry is very low; (3) the dominant of trades in the marketing of raw rubber materials; (4) there is no advantageous partnership pattern, and, (5) the mechanism of attractive differential price for better quality not available for unsmoked sheet and slice slap.</p><p> </p><p><strong>Indonesian<br /></strong>Dalam era perdagangan bebas yang akan terus bergulir, peningkatan ekspor produk karet olahan hanya dapat ditempuh bila memiliki keunggulan komparatif dan kompetitif dari negara pesaing. Upaya kearah itu harus dimulai dari perbaikan kualitas bokar di tingkat petani, dengan menghilangkan lima faktor penghambat utama yaitu: (1) belum berperannya kelompok tani sebagai unit bisnis, (2) permintaan bahan baku inustri karet remah yang masih berorientasi kepada bokar berkualitas rendah, (3) dominasi pedagang dalam pemasaran bokar, dan (4) belum adanya pola kemitraan yang saling menguntungkan, (5) belum terlaksananya penentuan harga sesuai kualitas yang menarik bagi produk sheet angin dan slab giling.</p>

scholarly journals RESEARCH METHODOLOGY IN ENTERPRISES, AUDIT AND INNOVATIONS TO IMPROVE ENTERPRISE MANAGEMENT

2021 ◽  
Author(s):  
Valerii Nemchenko ◽  
Yurii Melnyk ◽  
Hanna Nemchenko
Keyword(s):  
Life Expectancy ◽  
Raw Materials ◽  
Scientific Research ◽  
Enterprise Management ◽  
Environmental Friendliness ◽  
Medical Standards ◽  
Main Emphasis ◽  
The World ◽  
Financial Research

The article considers the methodology of scientific research at enterprises, the main emphasis is placed on the issue of audit and innovation in improving enterprise management. Yes, today the world is in crisis in the economy due to the COVID-19 virus. However, appropriate measures are needed to get out of this situation as soon as possible. Universities pay special attention to research that provides new knowledge, helps in solving problems, decision-making, discovery, invention, conflict resolution. Without "theory", appropriate research, practice is impossible, as the article proves. Yes, an important factor that determines the success of the audit is the audit. Its absence causes a crisis in the company, which can lead to bankruptcy. Therefore, sufficient attention should be paid to the issue of audit in scientific research. Moreover, innovations contribute to the development of enterprises. However, it does not make sense to implement them without appropriate scientific and financial research - innovations must be relevant to the company, make a profit after their implementation, as well as stimulated by the state. However, it is equally important to take into account innovation, environmental friendliness and profitability. Food quality management depends not only on the company that produces them, processing technology, suppliers of raw materials (agriculture), but also on medical standards, recommendations, marketing, consumer market research, their features. Production in the world is becoming human-oriented, so it changes the guidelines, management not only in the enterprise but also in the regions and society. It is no coincidence that in international practice more and more often to determine the quality of life in the country instead of GDP use the happiness index, which includes along with the level of income and life expectancy. There is a need to "supplement" medical expertise with economic and environmental ones. We are talking about the "birth" of a new medical, economic and environmental examination of food products (MEEEFP). The higher the quality of food, the higher its competitiveness, better management in a saturated market, the quality of the environment and the quality of labor reproduction, increase life expectancy, GDP of the region and the country. This quality can be achieved only with the help of innovative technologies.

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