Implementation of the extraction method for the separation of Fe3+ and Ni2+ ions on cascade of mixing-settling extractors

Extraction processes are one of the most efficient methods of purification and separation of compounds. However, laboratory-developed methods commonly are not a complete technique that can be applied to the real manufacturing process with its extraction equipment. The extraction method for the separation of Fe3+ and Ni2+ ions using hydrochloric acid solution on a cascade of mixing-settling extractors has been determined. The extraction scheme chosen provides high efficiency of a cascade by using liquid pseudomembranes (LPM). Besides its extraction scheme simplicity, the LPM method is more economically beneficial compared to classical extraction methods. The process includes stages of Fe3+ ions extraction into the feed, followed by reextraction into the water and the feed purification for reusing it later on. The consumption of solvents and the stirring speed for the stable and efficient cascade work have been optimized. The described process is a complete technological solution for recycling processed battery waste.

Improving the productivity of Pini-Kay fuel briquettes by modernizing the working part of the PSH-250 press

The research related to the productivity of production of fuel briquettes of the "Pini-Kay" type, due to the modernization of the working part of the press line for the production of fuel briquettes with a capacity of 250 kg / h (LVB - 250) was carried out. It is known that the press used on this line is PSH-250, it is the main working equipment of this line, as it serves to press the briquette under temperature and is the closing link in the whole briquette process. In the presented study, the main criterion of productivity was considered to be the number of manufactured products before the break of the splined auger, because the breakdown forces to stop the equipment and replace it. This in turn reduces the number of manufactured products. The paper states that the modernization was carried out as follows: the slot screw, which is the main working body of the press PSH - 250, made of structural steel (steel 45) by casting, was replaced by a slotted screw made by machining on CNC machines, high-quality structural alloy steel 40HMFA. This steel is used to make splined shafts, connecting rods and rods, and is best suited for making a splined auger. In addition, to increase the structural strength, the workpiece of the auger, was made heat treatment - normalization. The proposed technological solution allowed to increase the productivity of fuel briquettes, by reducing the downtime of equipment for repair and replacement of working parts of the press PSH-250. This in turn reduced the company's financial costs for spare parts and affected the cost of finished products. The obtained results show that the slotted augers proposed by the authors allowed to increase the productivity of fuel briquettes production almost 10 times in comparison with the previous results.

hGLUTEN Tool: Measuring Its Social Impact Indicators

hGLUTEN is a technological solution capable of detecting gluten and spoiled food. We measured the social impact of the hGLUTEN tool using two Likert scale surveys with two groups: professionals (engineers/chefs) and end-users. These data have been assessed in accordance with the social impact indicators defined for the Key Impact Pathways introduced by the European Commission for Horizon Europe and the criteria of the Social Impact Open Repository (SIOR). A total of 85% of users, 100% of engineers and 68% of professional chefs consider it very relevant to participate and give their opinion in research projects, which shows the increasingly high level of involvement of the general population. A total of 88% of users were unaware of other applications that detect gluten and were more dependent on guidelines provided by allergy associations and expiry dates of foodstuffs. In addition, only 5% of professional chefs said they were aware of other technology capable of detecting gluten in food, which may indicate a large economic market and good commercialisation possibilities for the tool in the future. Finally, the inclusion of tools to motivate users to promote it has been identified as an area for improvement, which could mean that it should be made more visible in the media to increase its impact and influence.

TECHNOLOGICAL SOLUTION FOR MODIFICATION OF THE DESIGN OF HEATING DEVICES FOR FOOD PRODUCTION

Предложено технологическое решение для тепловых аппаратов пищевых производств, обеспечивающее снижение расхода энергоресурсов за счет автоматического регулирования температуры пламени, а также возможность функционирования на жидком и газообразном топливе без замены теплогенерирующего устройства. За счет конструктивных изменений устройства розжига и автоматизации подачи топлива в зависимости от его вида и требуемой температуры разогрева теплового блока возможна эксплуатация теплового аппарата в условиях низких температур окружающей среды. Модификация теплового блока обеспечивает возможность автоматического перехода работы теплового аппарата от топлива с низкой температурой воспламенения к топливу с более высокой. Предлагаемые изменения конструкции теплогенерирующего устройства позволяют расширить возможность управления температурой пламени с учетом температуры окружающей среды. Проведены теоретические и экспериментальные исследования работы тепловых аппаратов. Выявлено, что эффективность использования энергии от сгорания жидкого и газообразного топлива при разной концентрации углеводородного состава может быть обеспечена за счет использования термокапиллярного эффекта. Применение разработанного технического устройства автоматизации процессов подачи топлива и терморегулирования при работе теплогенерирующих элементов в конструкции тепловых блоков позволяет получить экономический эффект при сжигании жидкого топлива и повысить эффективность использования энергии от сгорания жидкого и газообразного топлива при разной концентрации углеводородного состава. A technological solution for heating devices of food production, which provides a reduction in energy consumption due to automatic control of the flame temperature, as well as the possibility of functioning on liquid and gaseous fuels without replacing the heat generating device, is proposed. Due to the design changes of the ignition device and automation of fuel supply, depending on its type and the required heating temperature of the thermal unit, the operation of the heating device in low ambient temperatures is possible. The modification of the heat block makes it possible to automatically switch the operation of the heat apparatus from fuel with a low ignition temperature to fuel with a higher one. The proposed changes in the design of the heat generating device make it possible to expand the possibility of controlling the flame temperature taking into account the ambient temperature. Theoretical and experimental studies of the operation of thermal devices have been carried out. It is revealed that the efficiency of using energy from the combustion of liquid and gaseous fuels at different concentrations of hydrocarbon composition can be ensured by using the thermocapillary effect. The application of the developed technical device for automating the processes of fuel supply and thermal regulation during the operation of heat-generating elements in the design of thermal blocks allows to obtain an economic effect when burning liquid fuel and increase the efficiency of using energy from the combustion of liquid and gaseous fuels at different concentrations of hydrocarbon composition.

Puree from apple and carrot refuse, boiled with starch syrup, in marshmallow technology

For modern society, diseases associated with malnutrition are increasingly common. There is an urgent task of saturating the consumer market with products for a healthy diet, which are balanced in nutritional substances and contain essential nutrients, including confectionery. The article proves that in the production of marshmallows for solving this problem, it is possible to successfully use a puree from apple and carrot refuse, boiled with starch syrup. This technological solution improves organoleptic quality indicators and increases the content of flavonoids, beta-carotene and dietary fiber in the finished product.