Development of technological process of cotton cellulose production and evaluation of experimental results

In the course of this study, the technology of bleaching of cotton pulp for various purposes has been improved, which can be used in the production of cotton pulp by "Khlopoprom-Cellulose" LLP and other enterprises to increase the production efficiency and competitiveness of the products obtained. The proposed development makes it possible to obtain cellulose with a high degree of polymerization and whiteness, as well as to solve the problem of stabilization and high decomposition rate of hydrogen peroxide in the technological cycle. The bleached cellulose meets the requirements of GOST (State Standard) 595-79 "Cotton cellulose" and has an average degree of whiteness of 90%, which is 5-6% higher than the samples of cotton cellulose bleached without the use of a hydrogen peroxide stabilizer.

Foundations of the Theory of Emergency Situations

The basic terms underlying the theory of emergency management are analyzed. The advantages and disadvantages of official definitions are considered, in particular, the data in the law of 21.12.1994 No. 68-FZ (Federal Law), in GOST (State Standard) R 22.0.02-2016, as well as in the number of authoritative foreign sources (Webster's dictionary, encyclopedia Britannica, Cambridge dictionary, Oxford dictionary, documents of the European Commission, etc.). The consequences of the legislative definition of an emergency in No. 68-FZ are investigated. The etymological, epistemological and gnoseological basis of the concepts of emergency, safety and danger, risk and uncertainty are analyzed. There is a great deal of variation in the interpretation of the concepts of safety and danger in sources of different origin and the illegality of mixing or substituting these concepts.

PRACTICAL APPLICATION OF THERMAL-IMAGING ANALYSIS AND CONTROL METHODS

The process of operation of any technical objects is inevitably associated with a change in their technical condition and a decrease in operational characteristics. At the same time, the requirements for quality assur-ance of the specified reliability parameters and safety of various technical systems throughout the entire pe-riod of operation are constantly increasing. One of the ways to solve the given problem is integration to the technological process of various types of equipment of new means and methods of technical diagnostics [GOST (State standard) 20911-89, GOST (State standard) 13372-2013]. One of such perspective methods is the thermographic study of objects. In this paper, we experimentally evaluated the main means of thermal imaging control and methods of their application on certain types of equipment.

Strain Stress Model of the Rail with Crack in its Head and Estimation of its Operational Lifetime

The most common reason of the fatigue crack appearance is the presence of stresses in the rail. The process of stress strain state simulation for the R65 rail is presented in the paper. Values of residual stresses were modeled and chosen to be maximum allowed by GOST (State Standard): -77 MPa in the rail head, -125 MPa in the web and 106 MPa in rail foot. These stresses match the value-77 MPa measured by the acoustoelastic method from the center of the rolling surface of the rail. The influence of the crack at the highest level of the stress strain state was studied in cases of the maximum train load and its absence. According to results of modeling, stresses in the sharp edge of the crack can exceed the lowest acceptable by GOST (State Standard) value of the yield strength by more than 5 times in case of the presence of the train load. In case of the absence of the train load, the crack does not have a significant influence on the stress strain state. The modelling process was also used to study the influence of the installation temperature difference on the operational lifetime of the rail. The paper presents the description of the influence between the installation temperature difference and the crack initiation. According to modeling results and the rail defect catalogue, rails with the lowest acceptable mechanical characteristics are prohibited to be used after 300∙109 kg and higher tonnage.

ASSESSMENT OF THE QUALITY AND SAFETY OF SAUCES INDUSTRIAL PRODUCTION

Проведена органолептическая оценка качества и экспертиза физико-химических показателей отобранных по ГОСТ 31755–2012 образцов соусов промышленного производства Heinz чесночный (образец 1) и Mr. Ricco сырный (образец 2). Установлено, что наилучшим является соус марки Heinz чесночный (образец 1; 23,74 балла). Физико-химические показатели исследованных образцов соусов оценивали по критериям: массовая доля жира – методом центрифугирования; массовая доля влаги – ускоренным методом; кислотность – в пересчете на уксусную кислоту; стойкость эмульсии. Расчет показателя влажности проводили согласно п. 4.3 ГОСТ 31762–2012. Влажность соусов составила, %: (40,99 ± 0,01) образец 1 и (60,20 ± 0,01) образец 2. По содержанию влаги образцы соответствуют требованиям ГОСТ. Установлено, что образцы 1 и 2 обладают оптимальной кислотностью: (0,934 ± 0,01) и (0,326 ± 0,01)% соответственно. Образцы 1 и 2 имеют массовую долю жира (58,67 ± 0,03) и (19,48 ± 0,03)% соответственно, что отвечает требованиям ГОСТ 31755–2012, а также маркировке на этикетке. Выявлено, что исследованные образцы соусов 1 и 2 соответствуют требованиям ГОСТ и допустимым уровням показателей безопасности ТР ТС 024/2011. Organoleptic quality assessment and examination of physicochemical parameters of samples of industrial sauces selected according to GOST (State Standard) 31755–2012 were conducted: Heinz Garlic (sample 1) and Mr. Ricco Cheese (sample 2). It is established that the best is the Garlick Heinz brands sauce (sample 1; 23,74 points). The physicochemical parameters of the sauces were investigated by the following criteria: determination of the mass fraction of fat by centrifugation; determination of the mass fraction of moisture by the accelerated method; determination of acidity in terms of acetic acid; determination of emulsion stability. The calculation of the moisture index was carried out in accordance with clause 4.3 of GOST 31762–2012. The humidity of sauces was, %: (40,99 ± 0,01) sample 1 and (60,2 ± 0,01) sample 2. According to the moisture content of 40,99%, the samples meet the requirements of GOST. It has been established that samples 1 and 2 have the optimum acidity (0,934 ± 0,01) and (0,326 ± 0,01)%, respectively, which has a positive effect on taste. It has also been established that samples 1 and 2 have a fat mass fraction of (58,67 ± 0,03) and (19,48 ± 0,03)%, respectively, which meets the requirements of GOST 31755–2012, as well as labeling. As a result of the study it has been established that the samples do not exceed permissible limits of the requirements specified in the regulatory documents and meet the requirements of GOST 31755–2012 and Technical Regulations of the Customs Union 024/2011.

Improvement of Manufacturing Technology for Thin-Walled Pipes Made of Copper Alloys

Thin-walled pipes made of copper alloys – the brass grades L96, L68, L63, LANKMc; the bronze grade BrOF (the GOST state standard) are of great demand in aircraft, shipbuilding, automotive, defense, diesel and instrument-making industries. Pipe diameter ranges between 4.0 and 20 mm, and wall thickness is in the range from 0.1 to 0.6 mm. The manufacture of these pipes using traditional technological schemes is characterized by high labor input and low stability in providing quality characteristics, such as dimensional accuracy, the presence of surface defects and the level of mechanical properties. This study presents scientific evidence, new technological schemes developed for manufacturing pipes made of copper alloys with the use of the equipment and technology of multiple drawing on a long movable mandrel and results of their adoption at Revda Non-Ferrous Metal Processing Works JSC.