Porous Cordierite Ceramics From Mineral and Synthetic Raw Material Compositions

2021 ◽  
Author(s):  
◽  
Māris Rundāns
Keyword(s):  
Material Properties ◽  
Scientific Paper ◽  
Raw Material ◽  
Mechanical And Thermal Properties ◽  
Technological Parameters ◽  
Mineral Phase ◽  
Synthetic Materials ◽  
Cordierite Ceramics ◽  
Its Polymorphism ◽  
Porous Cordierite

This work is dedicated to the study of the development of porous cordierite ceramics using two types of illite clays as pore formers. The work has the structure of a classical scientific paper containing the following sections – introduction, literature review, description of materials and methods, presentation of results, and conclusions. The theoretical part of the Thesis describes cordierite as an important mineral phase, its polymorphism, as well as the production, properties and application of ceramics formed from this phase. The materials and methods section details the materials and methods used in the work. The practical part of the Thesis describes the production of cordierite ceramics and its physical-mechanical and thermal properties as well as the analysis of the structure of the obtained materials. It shows that by varying the technological parameters of synthesis different morphology porous cordierite ceramics can be obtained. The resulting materials are considered to be the most economically viable alternative to existing synthetic materials due to their improved material properties – bending and compression strength, thermal expansion coefficient and thermal conductivity.

Influence of Technological Parameters on Thermal Properties of Cordierite Ceramics

2018 ◽  
Vol 762 ◽  
pp. 300-305
Author(s):  
Maris Rundans ◽  
Gaida Sedmale ◽  
Aija Krūmiņa ◽  
Aiga Ivdre
Keyword(s):  
Mechanical Properties ◽  
Compressive Strength ◽  
Thermal Properties ◽  
Sintering Temperature ◽  
Phase Content ◽  
Technological Parameters ◽  
Cordierite Ceramic ◽  
Ceramic Samples ◽  
Cordierite Ceramics ◽  
Porous Cordierite

Porous cordierite ceramic samples have been prepared by using 33% of two carbonate-containing illite clays as substitutes for the necessary synthetic ingredients. The changes of thermal (CTE) and mechanical properties (compressive strength, modulus of elasticity), as well as phase content, apparent porosity and bulk density have been investigated in regards to gradual changes in maximum sintering temperature. It can be affirmed that these properties strongly depend on the thermal parameters of sintering as well as slightly upon differences in chemical composition of composition substitutes.

Effect of log loading on the performance of wood room

2014 ◽  
Vol 29 (2) ◽  
pp. 201-210
Author(s):  
Ari Isokangas ◽  
Kari Ala-Kaila ◽  
Markku Ohenoja ◽  
Aki Sorsa ◽  
Kauko Leiviskä
Keyword(s):  
Product Quality ◽  
Material Properties ◽  
Raw Material ◽  
Performance Criteria ◽  
Processing Unit ◽  
Level Control ◽  
Paper Mills ◽  
Remarkable Effect ◽  
Loading Process ◽  
Small Wood

Abstract The purpose of this paper is to analyse the log loading process of wood room, which is typically the first processing unit in pulp and paper mills. The aim is to improve the log loading process to obtain production with a constant log flow of well de-iced logs to the debarking drum. This way it is possible to reduce costs and enhance product quality. The research was carried out utilising a log loading simulator. The parameters of the simulation model were selected on the basis of process observations on a mill. The results indicate that it is essential to adjust the process and equipment parameters, raw material properties and truck loader operation together in order to reach the target capacity with minimum costs. Especially the speed of the infeed conveyor affects all performance criteria and should be selected carefully. In addition, wood yard logistics and raw material properties have a remarkable effect on the wood room performance. The results can be utilised in mills to allow the upper level control perform in a planned way so that small wood loss and good product quality can be obtained.

Material Properties and Design Aspects of Folding Bicycle Frame

2011 ◽  
Vol 264-265 ◽  
pp. 777-782 ◽  
Author(s):  
M.A. Maleque ◽  
M.S. Hossain ◽  
S. Dyuti
Keyword(s):  
Material Properties ◽  
Raw Material ◽  
New Materials ◽  
Materials Properties ◽  
Advantages And Disadvantages ◽  
Bicycle Frame ◽  
Successful Design ◽  
Future Direction ◽  
The Relationship ◽  
Comprehensive Study

successful design of folding bicycle should take into account the function, material properties, and fabrication process. There are some other factors that should be considered in anticipating the behavior of materials for folding bicycle. In order to understand the relationship between material properties and design of a folding bicycle and also for the future direction in new materials with new design, a comprehensive study on the design under different conditions are essential. Therefore, a systematic study on the relationship between material properties and design for folding bicycle has been performed. The advantages and disadvantages matrix between conventional bicycle and folding bicycle is presented for better understanding of the materials properties and design. It was found that the materials properties of the folding bicycle frame such as fatigue and tensile strength are the important properties for the better performance of the frame. The relationship between materials properties and design is not straight forward because the behavior of the material in the finished product could be different from that of the raw material. The swing hinge technique could be a better technique in the design for the folding bicycle frame.

FUNCTIONAL PURPOSE RABBIT MEAT ROLL

2021 ◽  
pp. 132-139
Author(s):  
Zhuldyz Isakovna Satayeva ◽  
Nurbibi Sovetovna Mashanova ◽  
Ainur Bolatbekovna Nurtayeva ◽  
Erzhan Talgatuly Akimzhanov
Keyword(s):  
Nutritional Value ◽  
Meat Product ◽  
Nutritional Supplements ◽  
Physicochemical Analysis ◽  
Raw Material ◽  
Technological Parameters ◽  
New Type ◽  
Rabbit Meat ◽  
High Level ◽  
Functional Purpose

The article presents the results of the development of a new type of rabbit meat product - meatloaf. The consumption of healthy and nutritious foods rich in macro- and micronutrients, low in lipids and cholesterol, as well as various nutritional supplements, is preferable for the modern consumer. One of the promising types of meat as a dietary raw material is rabbit meat. As a result of the studies, a physicochemical analysis was carried out, the amino acid composition of rabbit meat was determined, and an organoleptic and tasting assessment of rabbit meatloaf was given. The technological scheme, the recipe is developed and the technological parameters of the meatloaf preparation are determined. It is recommended to store meatloaf no more than 10 days at a temperature of 0–2 °C with a humidity of 85-90 %. Meatloaf from rabbit meat has functional properties, contains a large number of vitamins PP – 174.3 mg, potassium minerals – 5052.8 mg, magnesium – 382.4 mg, phosphorus – 2875 mg, sodium – 8598.7 mg.The results of the nutritional and biological value of rabbit meatloaf allow us to make an informed conclusion about the high level of their nutritional value, which clearly illustrates the values of quality indicators.

scholarly journals Naked oat is promising raw material for deep grain processing

2019 ◽  
Vol 20 (5) ◽  
pp. 447-455
Author(s):  
N. R. Andreev ◽  
V. G. Goldstein ◽  
L. P. Nosovskaya ◽  
L. V. Adikaeva ◽  
E. O. Golionko
Keyword(s):  
Agricultural Research ◽  
Starch Content ◽  
Raw Material ◽  
Coarse Grained ◽  
Cellulolytic Enzymes ◽  
Technological Parameters ◽  
Naked Oat ◽  
Grain Processing ◽  
North East ◽  
The North

During the research conducted at the All-Russian Research Institute for Starch Products there has been developed a technological mode of using cellulolytic enzymes to reduce the viscosity of grain pulp obtained by grinding naked oat grains soaked in a sodium metabisulphite solution. As the experimental data had been processed, the optimum technological parameters of the process were determined: the consumption of the enzyme preparation Viscoferm was 200 g/t of grain and the dura-tion of fermentation by constant stirring for 2.5 hours at pH 4.6 and temperature 50°C. Under laboratory conditions there has been studied the possibility of starch processing of naked oat grain samples Vyatka, Percheron, 857h05, 766 h05 varieties grown in the Federal Agricultural Research Center of the North-East named N.V. Rudnitsky. Technological assessment based on grain processing in the laboratory using the “plant on the table” method has shown that the yield of coarse-grained starch A in the processing of naked oat using cellulolytic enzymes is 51.4-53.9%, i.e. higher than that of filmy oats, rye Falenskaya 4 and Vyatka 2, wheat and triticale. Low starch content in fiber (7.7-8.7% dry substances DS of fiber) was found in comparison with the results obtained from the processing of filmy oats, Falenskaya and Vyatka 2 rye varieties, wheat and triticale (11.2 - 13.9% DS of fiber). Fiber output by the processing of naked oats is 7.3 - 8.8% DS of grain, by the processing of other types of grain 10.3 - 17.5% DS of grain. The yield of small-grain starch B in the processing of the studied varieties of naked oat is 19.2 - 20.8% DS of grain, that is higher than this value obtained by processing of filmy oats and wheat, but lower than by pro-cessing of rye and triticale. Isolated carbohydrate-protein concentrate, including starch B and proteins, is recommended for use with the extract and fiber as a component for the production of feed.

scholarly journals Research of Loop Transferred Structures on V-Bed Flat Knitting Machine

2020 ◽  
Vol 8 (6) ◽  
pp. 2565-2570
Keyword(s):  
Mechanical Properties ◽  
Service Sector ◽  
Breaking Strength ◽  
Life Time ◽  
Volume Density ◽  
Raw Material ◽  
Loop Length ◽  
Technological Parameters ◽  
Pattern Effect ◽  
Stitch Density

Today, the production of knitwear is developing at a faster pace. In industry, trade and the service sector, the production of knitwear, combining high technology and low cost, with good consumer properties is urgently required. Consumers today are looking for comfort, fashion and style, which results in ever-changing demands on the apparel market. As the consumer’s requirements to quality and appearance of product are daily increasing, the attention to the question of replacement of a smooth cloth on wide assortment with pattern effect is sharply brought. This work deals with the analysis of technological parameters and physical-mechanical properties of the knit fabric with pattern effect. With the aim of to expand the assortments of knitwear and to use the technological capabilities of double-bed flat knitting machines in fullest extent possible, on the base of rib structure, by using of loop transference 2 new variants of combined structure were developed and recommended. Samples differ from each other by the rapport and pattern effect of the knit structure. Technological parameters, such as loop length, stitch density, surface and volume density, physical-mechanical properties, such as breaking strength and elongation of newly developed combined knit structures were also determined by experimental method. Loop length and stitch density are important variables, that by changing them, the surface and volume density can be changed, that can manage the raw material consumption and determine the quality of knit fabrics. Breaking strength and elongation are important and decisive parameters for end uses since low strength properties shorten the useful life time as well disable the functionality of these products. Patterns of influence of structural elements, such as transferred loops on the surface density and volume density of knitwear was established. It is found that offered structures have some advantages to compare to basic structure. On the aim of resource economy technology, they give a possibility of raw material expenditure decreasing 22-47%.

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.

Using the fruits of the guelder-rose ordinary (Viburnum opulus L.) new genetic types in the creation of the functional assignment drinks

2021 ◽  
pp. 166-178
Author(s):  
O.M. Lytovchenko ◽  
◽  
T.Z. Moskalets ◽  
V.V. Moskalets ◽  
A.H. Vovkohon ◽  
...  
Keyword(s):  
Apple Juice ◽  
Food Products ◽  
Business Environment ◽  
Raw Material ◽  
Fruit Crops ◽  
Technological Parameters ◽  
Viburnum Opulus ◽  
Functional Assignment ◽  
Small Fruit ◽  
Processed Form

The strategy of growing fruit crops in our country requires a revision of the food market business environment formation from the iewpoint of the population providing with biologically valuable food products and raw material for the processing and food industries, not only the gross production of separate export attractive types of fruit and small fruit products. In order to solve this proble, a special attention must be paid to the cultivation of minor fruit and small fruit crops which ensure, first of all, obtainning biologically valuable raw material as the source of making the functional assignment products. Talking into consideration all the above mentioned, the studies of the fruits of the new Viburnum opulus L. forms and cultivars were carried out in 2018-2020 at the Institute of Horticulture of the National Academy of Agrarian Sciences of Ukraine concerning the biochemical indicators, suitability for processing and production of inland wines and juices for the functional assignment. It should be noted that contrary to wild forms, the new selectional forms (F 329-10-17, F 360-5-17) and varietie Uliana have a more harmonious taste and reduced bitterness, so their fruits can be eaten both as fresh, and in a processed form. The infusion of crushed mass from the fruits of Ulyana for 40 hours, followed by squeezing and adding the second fraction, infused with the apple juice in a ratio of 1:2 at a temperature of 80 ºC, with the further squeezing and gradual addition of sugar appeared cause the growth of the phenolic compounds amount to 2800 mg/dm3 and of acidity to some extent the point value being high (8.0 points). In order to balance the alcohol content and acidity of wine materials and increase their tasting evaluation, it is advisable to use gradually honey instead of sugar. That will raise the tasting evaluation to 8+ points. The infusion of crushed mass from the berries of the selectional forms F 329-10-17 and 360-6-17 for 40 hours the with further squeezing and adding the second fraction, infused with the apple juice in a ratio of 1:2 at a temperature of 80 ºC followed by squeezing and gradual addition of honey proved to bring about the formation of the satisfactory physical and technological parameters, namely: ruby-bright colour, typical rich aroma and pure pleasant and asringent taste. The obtained results made it possible to differentiate the varieties and forms as for the indices of the aroma-formational complex of soft drinks and the of their fruits favourability for processing and making functional food products. Among these genotypes, the variety Uliana and forms, F 329-10-17 and F 360-5-17 were selected that became the prerequisite for the development and improvement of the methods of producting of functional assignment drinks.

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