Atomic layer deposition for rutile structure TiO2 thin films using a SnO2 seed layer and low temperature heat treatment

We study the rutile-TiO2 film deposition with a high-k value using a SnO2 seed layer and a low temperature heat treatment. Generally, heat treatment over 600 ℃ is required to obtain the rutile-TiO2 film. However, By using a SnO2 seed layer, we obtained rutile-TiO2 films with heat treatments as low as 400 ℃. The XPS analysis confirms that the SnO2 and TiO2 film were deposited. The XRD analysis showed that a heat treatment at 400 ℃ after depositing the SnO2 and TiO2 films was effective in obtaining the rutile-TiO2 film when the SnO2 film was thicker than 10nm. The TEM / EDX analysis show that no diffusion in the thin film between TiO2 and SnO2. The dielectric constant of the TiO2 film deposited on the SnO2 film (20 nm) was 68, which was more than twice as high as anatase TiO2 dielectric constant. The current density was 10-4A/cm2 at 0.7 V and this value confirmed that the leakage current was not affected by the SnO2 seed layer.

Investigation of the structure glass-ceramic materials according to data of IR spectroscopy

The efficiency of the use of IR spectroscopy in studying the structure of magnesium-aluminosilicate glass-ceramic materials was analyzed. It was established that the formation of the structure of these glass-ceramic materials during the heat treatment is associated with a distortion of the cordierite structure. The presence of solid solutions, high and low cordierite in the structure of the materials under study was detected according to the systems of bands F2, E2, C2 and D2, depending on the temperature of their heat treatment. The mechanism of phase formation in magnesium-aluminosilicate glass-ceramic materials has been determined, which consists in the formation of future crystals of -cordierite and spinel at the initial stages of nucleation, and crystals of -cordierite and mullite at the stage of crystallization. Formation of a finely dispersed glass-ceramic structure with a predominant content of -cordierite or mullite under conditions of low-temperature heat treatment is a decisive factor in ensuring high thermal and mechanical properties of glass-ceramic materials. This allows them to be used as structural elements of devices and equipment under thermal and mechanical loads.

Cementless refractory castable. Part 9. HCBS and ceramic concretes in the Al2O3‒SiO2‒SiC system

The priority-chronological aspect of research and technological development in the field of SiC-containing HCBS and ceramic castables in the systems Al2O3‒SiO2‒SiC and Al2O3‒SiO2‒SiC‒C is characterized. The results of studies on the effect of the firing temperature and prolonged (up to 100 h) high-temperature heat treatment on the oxidation kinetics of SiC of different dispersion and content are considered. A noticeable oxidation, accompanied by an increase in the mass and growth of samples, is noted after 1200 °C and significant at 1300‒1400 °C. The effect of the firing temperature in the range of 1000‒1400 °C and long holding in a tunnel furnace (60 h at 1300‒1400 °C) on the dynamics of phase transformations and the structure of samples of the matrix system based on HCBS of composite composition (bauxite + 11 % VFQG), as well as with an additional content of 15% SiC. In contrast to firing in air, during the service of monolithic gutter masses in the Al2O3‒SiO2‒SiC‒C system, the working surface of concrete is largely isolated from the air due to cast iron and slag. This drastically reduces the rate of both SiC oxidation and carbon burnout. The zonal structure of the lining is characterized. The data on the effect of heating and cooling on the modulus of elasticity of ceramic castable are presented.

Immunomodulating sauces

Deficiency of most micronutrients, imbalance in nutrition, together with a dangerous environmental situation in Ukraine, has led to a decrease in the immunity of the population and the spread of alimentary-dependent diseases. Due to the damaged immunological picture of the population in recent years, the relevance of the creation of immunomodulating products is significantly increasing. About 70% of dishes served in restaurant are released with sauces, which allows not only to improve the aroma, appearance and taste of the finished dish, but also to increase the content of the essential substances of the dish. In the assortment of sauce products on the Ukrainian market, most of the sauces contain preservatives, artificial stabilizers and emulsifiers that negatively affect the human body and are not recommended for daily consumption. The subject of research is sauce products for preventive nutrition with increased nutritional value, without the presence of artificial food additives in the composition. The purpose of the study is to develop formulations of immunomodulating sauces using natural raw materials. Methods. The object of the study - developed immunomodulating sauces. In the finished product, the following parameters were determined: titratable acidity (DSTU 4957:2008), microbiological indicators (GOST 10444.15-94, GOST 54728-92, GOST 10444.2-94, GOST 30519-97). The results of the study. As a result of a literature search, the substances were determined, their bigger content in dies being important for improvement in the state of the immune system. These substances include, first of all, antioxidant vitamins (C, A and E), polyunsaturated fatty acids (especially omega-3), mineral elements and other minor substances. During developing the formulations of immunomodulating sauces, twelve requirements were formulated.. As a result of the raw materials selection, three formulations of immunomodulating sauces have been proposed. In their technology, there is a high-temperature heat treatment, which allows maximizing the preservation of useful thermolabile components. Scope of research results. Ready-made sauces are sold in restaurant establishments and consumed locally. Due to their simplicity of preparation, they can also be recommended for making at home. The developed immunomodulating sauces have a pleasant appearance and harmonious taste, which is confirming the data of sugar-acid indices.

Improvement of the technology of production of table grainy sterlet (Acipenser ruthenus (Linnaeus, 1758)) caviar

Purpose. Tosubstantiate scientifically and improve the technology of producing table caviar from ovulated sterlet eggs, which ensures the preservation of natural biologically active compounds and the stability of quality parameters. To investigate table caviar for microbiological, toxicological and toxico-biological safety. To determine the prospect of using the data in the practice of caviar sturgeon breeding. Methodology. Primary materials were obtained in the conditions of «Oasis Bisan» JSC. The results obtained were processed by organoleptic, biochemical, microbiological, toxicological, toxic-biological methods, as well as by the method of variation statistics using MS Excel with an emphasis on standard errors. Findings. Application of the heat treatment mode (78°C) of ovulated sterlet eggs while reducing the total time of the technological process to 1.0 minute contributes to the preservation of the integrity of food product components. Sterlet eggs from recirculated aquaculture system differed from a similar product from fish from natural waters by a lower mineral content (by 1.2%), an increased content of dry matter (by 8.1%), protein (by 7.5%) and lipids (by 3.7%). This fact indicates a decrease in the water content of the product and the acquisition of optimal gastronomic qualities. Sterlet caviar proteins were found to contain a full set of essential amino acids, the chemical score of which exceeded 100%; no limiting amino acids were found. Comparative analysis of sterlet caviar from recirculated aquaculture systems and from natural habitats showed the absence of significant differences in the amino acid composition, which demonstrated the biological value of the product. The use of the mode of short-term high-temperature heat treatment allows ensuring sufficient safety of the food product. The absence of E. coli and yeast in caviar was found. Pb, Cd, As and Hg contents in sterlet caviar were significantly lower than the maximum permissible levels. The total value of hexachloran and isomers was 0,0027mg/kg; DDT and metabolites – 0,016 mg/kg, polychlorinated biphenyls – 0,017 mg/kg and corresponded to permissible limits. The absence of altered forms, growth inhibition or death of tetrachimens confirms the toxicological safety of the finished product. The shelf life of the finished product without preservative is 6 months at a storage temperature of minus 2°C – minus 4°C, which parametrically meets the requirements of TU U 10.2-37758242-002: 2018. Originality. The technology of processing ovulated sterlet caviar has been scientifically substantiated and experimentally tested. New data on the comparison of the results of classical pasteurization and short-term high-temperature heat treatment of caviar are presented. For the first time, the amino acid composition of sterlet caviar was studied under conditions of recirculated aquaculture systems, and the analysis of grainy caviar for hexachloran and isomers, DDT and metabolites, and polychlorinated biphenyls was carried out. Information on the chemical composition of caviar in the process of technological processing was clarified and supplemented. Practical value. The advantage of the improved technology of processing raw caviar over the classical method of pasteurization was determined. The expediency of using an alternative technology in order to save energy and preserve traditional organoleptic properties, nutritional value and safety of the finished product were experimentally confirmed. On the basis of the results of the studies carried out, the technical documentation of TU «Technological instruction for the production of granular sturgeon caviar» and «Working instruction for the selection of caviar» were developed and agreed in accordance with the established procedure with the bodies and institutions of the State Sanitary and Epidemiological Surveillance and the State Standard. The developed technology was tested in the development of pilot batches of food sterlet caviar, which made it possible at the «Oasis Bisan» enterprise to introduce a food safety management system and conduct a certification audit by the International certification body TUV SUD for compliance with the International standard ISO 22000: 2005. Commission, the «Oasis Bisan» enterprise received an EU registration number: a-UA-14-20-121-VIII-PP, in connection with which it has the right to export products (sturgeon caviar) to the countries of the European Union. Key words: technology, heat treatment, pasteurization, food caviar, biological value, safety, finished product.