Простая теория многокомпонентной диффузии и моделирование горения стехиометрической смеси H-=SUB=-2-=/SUB=-/O-=SUB=-2-=/SUB=-

A theory of multicomponent diffusion based on Fick's law is proposed, where, when writing the Maxwell-Stephen equations, a multicomponent mixture is represented as consisting of two components: the isolated substance and all the others with average characteristics. The number of diffusion coefficients is significantly reduced, the method for their calculation is indicated, and they strongly depend on the concentration of the mixture components. Based on the results of this theory, the combustion of an H2/O2 mixture with an equivalence ratio equal to unity was simulated. For each component, great chemical work is carried out with alternating signs, but in total they partially destroy each other. Also, in the chemical reaction zone, there is a strong change in the stoichiometric ratio of the H2 and O2 components.

Development of a recipe for a multicomponent mixture "Solodok +" to improve the consumer properties of bakery products

The object of research is the technology of bakery products enriched with a mixture of germinated grains of wheat, corn, barley and oats. Investigated problem: The problem of using a mixture of germinated grains is the formation of a closure sticky crumb in baked goods with a mixture. The reason for this is the high activity in the mixture of amylolytic and proteolytic enzymes. The solution to the problem consists in the developed multicomponent mixture (MM) to improve the consumer properties of bakery products, the formulation of which includes 15 % of the flour mass of the germinated grain mixture. Main scientific results: On the basis of experimental studies, the formulation of the "Solodok+" multicomponent mixture has been developed. The mixture contains: chicory inulin, dry milk whey enriched with Mg and Mn, apple pectin, phosphatide concentrate, enzyme preparation Deltamalt FN-A 50 and ascorbic acid. The optimal dose of the "Solodok+" MM for bakery products is 2.5 % by weight of flour. The area of practical use of the research results: "Solodok+" MM is recommended to be used in the production of bakery products enriched with sprouted grains at enterprises of the bakery industry of various capacities. An innovative technological product: "Solodok+" MM helps not only to reduce the stickiness of the crumb, improve its porosity, increase the volume of products, but also lengthen the freshness of unpackaged products. Scope of application of the innovative technological product: Bakery products with a mixture of sprouted grains and "Solodok+" MM have increased nutritional value, high consumer properties and are intended for a wide range of consumers.

Fractional diffusant model of a multicomponent inhomogeneous gas mixture as a basis for the diffusant approximation

It can be shown that for a correct description of the motion of an inhomogeneous multicomponent mixture of gases, such concepts as a multi-velocity continuum and interpenetrating motion are not enough. This is the basis for the introduction of the concept of “poly-velocity motion”. The reason for the need to use this concept is that to describe the motion of each component of an inhomogeneous mixture, it is necessary to use not one, but two velocity fields. The use of two velocity fields to describe the motion of a mixture component is the basis for constructing a fractional model of the mixture component, in which each component is divided into two fractions. This model serves as the basis for constructing the proposed fractional diffusant model of a multicomponent inhomogeneous gas mixture.

Development of a recipe for a «Solodok» multicomponent mixture to improve the quality of pastries

The object of research in this work is a baked product enriched with a mixture of sprouted grains, ground cinnamon, apple pectin, dry wheat gluten, ascorbic acid. Pastries occupy an important place in the production and sale of food products and have a high calorie content. To reduce the energy value of pastry products, it is proposed to replace wheat flour in the recipe with a mixture of germinated grains of wheat, oats, barley and corn. In this work, the properties of such mixtures were studied using the example of a mixture of the «CHOICE» company (Ukraine). The mixture of germinated grains of cereals of wheat, oats, barley and corn of this company is rich in dietary fiber, nonessential and irreplaceable amino acids, microelements and macroelements, vitamins. It has been established that a rational substitution of premium wheat flour for a mixture of germinated grains in the recipe for pastry products is 50 %. Due to the germination process, a large amount of amylolytic and proteolytic enzymes accumulates in cereals, which impair the structural and mechanical properties of the crumb of pastry products, as a result of which the crumb of the product becomes sticky and wrinkled. The work was aimed at developing a multicomponent mixture to improve the quality of pastry products, the formulation of which includes a mixture of germinated grains. A «Solodok» multicomponent mixture has been developed, which has a positive effect on the organoleptic and structural-mechanical properties of the product crumb. The mixture contains safe food additives and ingredients: ground cinnamon, dry wheat gluten, apple pectin, ascorbic acid. It has been established that the introduction of the «Solodok» multicomponent mixture into the dough leads to the replacement of the fermentation process with the stage of sedimentation. The use of a multicomponent mixture leads to an improvement in the organoleptic characteristics of rich products, an increase in the specific volume of products, and an improvement in the development of the porosity of products. Adding a mixture of sprouted grains and a «Solodok» multicomponent mixture leads to a change in the traditional taste, the products acquire a pleasant aftertaste of sprouted cereals and cinnamon. The use of a mixture of germinated grains and a «Solodok» multicomponent mixture in the recipe for pastry products leads to a decrease in the energy value of pastry products in comparison with the control.

Dietary Supplementation of Antioxidant Compounds Prevents Light-Induced Retinal Damage in a Rat Model

Light-induced retinal damage (LD) is characterized by the accumulation of reactive oxygen species leading to oxidative stress and photoreceptor cell death. The use of natural antioxidants has emerged as promising approach for the prevention of LD. Among them, lutein and cyanidin-3-glucoside (C3G) have been shown to be particularly effective due to their antioxidant and anti-inflammatory activity. However, less is known about the possible efficacy of combining them in a multicomponent mixture. In a rat model of LD, Western blot analysis, immunohistochemistry and electroretinography were used to demonstrate that lutein and C3G in combination or in a multicomponent mixture can prevent oxidative stress, inflammation, gliotic and apoptotic responses thus protecting photoreceptor cells from death with higher efficacy than each component alone. Combined efficacy on dysfunctional electroretinogram was also demonstrated by ameliorated rod and cone photoreceptor responses. These findings suggest the rationale to formulate multicomponent blends which may optimize the partnering compounds bioactivity and bioavailability.

Theoretical analysis of Rankine cycle operating with zeotropic mixtures of carbon dioxide and hydrocarbons

There is an increased interest in carbon dioxide based cycles as it requires smaller turbines than conventional Rankine cycles operating with steam. The focus of this work is the study of the performance of a Rankine cycle operating between 500 and 700 K (226.85 and 426.85 °C). Optimum mixtures of hydrocarbons and carbon dioxide have been worked out for use as working fluids in the above temperature range. This study shows that the use of multicomponent mixtures results in higher efficiency and smaller systems suitable for solar-powered small-scale power cycles. A thermal efficiency of 26.5% and volumetric work of 1945 J/l has been estimated with optimum multicomponent mixture derived in this work with a heat source temperature of 600 K and operating pressures of 100 and 40 bar at expander inlet and exit, respectively.

Recycling and Separation of Homogeneous Catalyst from Aqueous Multicomponent Mixture by Organic Solvent Nanofiltration

Organic solvent nanofiltration (OSN) has evolved to an established recycling method for homogeneous catalysts. However, commercial availability has not circumvented the need for classification and the scoping of possible applications for specific solvent mixtures. Therefore, Evonik’s DuraMem® 300 was assessed for the recycling of magnesium triflate at two transmembrane pressures from a mixture of ethanol, ethyl acetate and water. Catalyst retention up to 98% and permeability of up to 4.44·10−1∙L∙bar−1∙m−2∙h−1 were possible when less than 25% ethyl acetate was in the mixture. The retention of some of the components in the ternary mixture was observed while others were enriched, making the membrane also suitable for fractioning thereof.

Vapor-liquid equilibrium of mixtures containing formaldehyde, water, and butynediol

Measurements of the vapor-liquid equilibrium in the system formaldehyde þ water þ butynediol wereperformed at 393 K and 413 K for overall formaldehyde mass fractions between 0:1gg?1 and 0:2gg?1and overall butynediol mass fractions between 0:05 g g?1 and 0:35 g g?1. The studied system is acomplex reactive multicomponent mixture as formaldehyde reacts both with formaldehyde and buty?nediol. A predictive physico-chemical model of the vapor-liquid equilibrium from the literature [1] isvalidated by the experiments of the present work. Residue curves are calculated to illustrate thedistillation behavior of the studied system.