Kuban State Technological University
Author list of organization
List of articles written by the authors of the organization
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THE DEFORMATION EFFECT OF VM SLIDER MULTI COMPLEX MACHINE SERIES ON PRECISION MACHINING
DescriptionThe article is devoted to the problems of increasing the economic growth of the Russian Federation, the development of high-tech knowledge-intensive manufacturing industries on the basis of a fundamentally new technological order, new unmanned technologies. The measures to improve the accuracy of manufacturing of complex and large-sized parts. Currently, the technical level of many sectors of the economy is largely determined by the level of production of means of production. The basis of these means is the machine tool industry. On the basis of machine tool development we handle a comprehensive mechanization and automation of production processes in industry, construction, agriculture, transport and other industries. We completed a comprehensive analysis of the errors affecting the manufacturing precision parts. The activities for improving the accuracy of manufacture based on VM 32 multi-machine complex series were proposed. We made the analysis of the cutting forces influence and the cross-sectional shape of the slide on its deformation for various types of processing. We determined the optimal shape of the cross section of the slider to increase stiffness and reduce deformation of the slide in metal cutting
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Description
In this article we have investigated fatty acid composition of oil made of flex seeds of VNIIMK-630 traditional variety and new selected SURPRISE variety. The comparative analysis of composition and factional composition of tocopherol in oil made of these seed varieties has been carried out. We studied changes in acid and peroxidation numbers when flex seeds are stored in the dry condition
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06.00.00 Agricultural sciences
DescriptionImproving the quality of Russian cognac is of great national importance. It should be noted that about 80% of Russian foreign brandies made from aged cognac distillates. To obtain high-quality products necessary technical-chemical control of production starting from the vine and the conditions of its growth. For a comprehensive evaluation of the totality of important factors: climate, relief, soil and variety. It is important to add that this grading must be accompanied by the release of environmental macro zones with viticulture specialization. In this regard, there has been conducted a soil-cartographic survey of lands of ACE "Fanagoria" in the Temryuk district of the Krasnodar region. Evaluation took place in view of all 4 factors, notably the soil factor; and the content of lime in the soil and the degree of salinity of soils. Soil analyzes were carried out in FGBNU Anapa ZOSViV SKZNIISiV using the latest equipment generally accepted methods for determining indicators of soil characteristics. The purpose of the research - to give a detailed description of the survey area, as well as highlight the boundaries of environmental macro zones for the cultivation of grapes brandy. During the research, it was found that for the selection and evaluation of raw material zones for brandy production we must take into account soil and climatic optimum performance to get quality brandy raw materials
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Description
In the conditions of the Northern and Southern foothill zones of the Krasnodar Territory, the soil preparation Reasil® Soil conditioner was tested to study its effect on the water – physical properties and structural state of the chernozem of ordinary and alluvial meadow soils. Field and field experiments were conducted in the Northern Zone when maize was cultivated in irrigation. The preparation was applied before sowing by the spreader "Amazone" under pre-sowing cultivation (to a depth of 12 cm) at a dose of 400 kg / ha. In the South foothill zone, the experiment was conducted on a crop – a seedling tomato. The preparation was applied before planting seedlings in a dose of 200 kg / ha. It was established that the application of meliorant did not significantly change the density and total porosity in the arable and subsoil layers of alluvial meadow soil, which was 1,46–1,47 g / cm3 and 44,3–44,5 %, respectively, with practically no pores occupied air (porosity of aeration). However, the use of ameliorant on this soil contributed to an increase in the content of agronomically valuable aggregates in the arable and subsoil horizons, respectively, by 15,9 and 22 %, and the sum of waterproof aggregates by 8,4 and 1,5 %. In the northern zone, when maize was grown, it was established that the application of meliorant did not significantly change the soil density and total porosity in the arable and subsoil layers of the chernozem plain, where it amounted to 1,29–1,32 g/cm3 and 51,6–51,5 % at rather high aeration porosity. The meliorative method reduced the content of agronomically valuable aggregates in the arable layer of chernozem by 15,4 % and increased their quantity in the subsoil horizon (1,4 %). The number of waterproof aggregates increased on the variant with the use of ameliorant, respectively, by 19,9 and 2,8 %
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THE EFFECT OF PLANT FOOD ADDITIVES ON THE PROPERTIES OF WHEAT FLOUR AND DOUGH
DescriptionThe article presents data describing composition of macronutrients and food additives "Apple Powder" and food additive "Pumpkin Powder" obtained from secondary resources processing of apples and pumpkins with innovative technology that ensures their high antioxidant activity. Introduction of the studied food additives in wheat flour provides a boost of its antioxidant activity compared to the control (wheat flour without any additives). We have revealed that the introduction of the studied food additives in wheat flour provides a strengthening effect to the gluten flour, while dietary Supplement Powder called "Apple" has a strengthening effect on the gluten of wheat flour compared with a dietary Supplement called "Pumpkin Powder". We proved a positive impact of food additives on the gas-forming ability of wheat flour and water absorption capacity of dough; at he same time, with the same dosage of additives, water absorption capacity of dough with the introduction of additives of "Pumpkin Powder" is higher than this figure with the introduction of the additives of "Apple Powder", due to the higher content of pectin in the additive "Pumpkin Powder " compared with the additive "Apple Powder", having a high water-holding capacity. We have found that the dough with the introduction of the investigated supplements has the best rheological properties in comparison with control samples. The obtained results allow us to develop evidence-based formulation and technological modes of production of bakery products enriched with antioxidant properties, with the use of food additives called " Apple Powder" and "Pumpkin Powder"
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STUDYING THE EFFECT OF SWEETENERS ON RHEOLOGICAL PROPERTIES OF CHOCOLATE MASS
DescriptionChocolate products with reduced calories are becoming increasingly popular among consumers and producers. One method of producing chocolate with low calorie content is some replacement with alternative sucrose sugar substitutes. We have investigated the effect of various bulk sweeteners (maltitol, isomalt and erythritol) with different particle size, divided into three intervals (106-53, 53-38, and 38-20 microns) on the rheological properties of molten chocolate. It was found, that the model of the Herschel-Bulkley is better than others, it describes the real rheological properties of the chocolate mass. It is established, that because of maltitol, it affects the rheological properties of chocolate just as sucrose and thus it may be a good alternative. The use of isomalt causes higher plastic viscosity of the chocolate mass and maltitol improves the fluidity of the chocolate mass, significantly more than other bulk sweeteners. Changing the particle size leads to a change in the plastic viscosity and yield point. Differences in the rheological properties of chocolate with different bulk sugar substitutes have been caused by differences in the volume fraction of solids and the distribution of particle size. When replacing sucrose to improve the rheological properties of the chocolate, we have to select sweeteners with large particle size, but sweeteners particle size should be small enough to result in chocolate with good organoleptic properties
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Description
This article studies the influence of various methods of thermal, acoustic and electromagnetic exposure on free lipid content, acid and peroxidation number of oil in sunflower seeds during their after harvesting ripening. We have investigated the influence of traditional and microwave heating on lipase activity of seeds. We have also founded the most efficient conditions for the rate and the temperature of microwave heating of freshly harvested sunflower seeds and determined their effect on the rate of drying
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THE INFLUENCE OF METHODS USED TO PREPARE FLAX SEEDS FOR PRESSING ON THE OUTPUT AND QUALITY OF OIL
DescriptionAnalytical survey has revealed that technologies of flaxseed oil processing used nowadays are able to produce technical flaxseed oil if the output is high and food flaxseed oil if the output is low. The objective of this work is to reason the most effective method to increase the output of food flaxseed oil while keeping its quality high. In this article a comparison has been made between single cold pressing of flaxseeds without preliminary preparation with microwave processing, as well as traditional (conductive) heating with traditional heating under vacuum. The object of the research is samples of flaxseeds (high quality variety VNIIMK-620 which contains 56.28% of linolenic acid in its fatty acid composition. It has been established, that the use of preliminary microwave processing enables to increase the output of oil compared to a single cold pressing without any processing, whereby the mass content of oil in oil cake can be reduced by 2.2%. At the same time the indicators of acid number and peroxide value are increased by 0,05 mg KOH/g and 0.37 mmol of active oxygen/kg correspondingly. Preliminary traditional heating of seeds before cold pressing enables to increase the output of oil, though not considerably, compared with preliminary microwave processing. At the same time the changes in acid number and peroxide value are similar to cold pressing with microwave processing. The use of vacuum when heating seeds in a traditional way does not influence the output of flaxseed oil but enables to decrease acid number and peroxide value to the level which is characteristic for the oil in original seeds. Thus, it is reasonable to use preliminary microwave processing under vacuum before cold pressing with the view to produce food flaxseed oil of high quality in terms of oxidative deterioration and the increase of its output
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INFLUENCE OF REFRACTORY FILLERS ON THE PROCESS OF COMPOSITE BRAZING OF DIAMOND-ABRASIVE TOOLS
DescriptionBrazes with increased viscosity are needed for brazing of abrasive diamond tools with working surface of complex contoured shape. It’s known that high viscosity is a property of composite brazes consisting of fusible matrix and refractory filler that is not melting during brazing. Goal of the work is to research the influence of refractory fillers on the process of composite brazing of diamond-abrasive tools and on that basis discover the optimal composition of braze. Composite brazes Sn-Cu-Co were researched in the work. It is determined that at least 26-28% (by mass) of cobalt powder should be included in brazes for giving the braze Sn-Cu-Co necessary viscosity and for creation of uniform diamond-comprising layers with thickness up to 2.5 mm on the vertical layers and sharp edges of tools. It is determined that solid-state sintering of powders on the initial stage of heating the composite braze leads to emerging of internal stresses and forming cracks. Inert additions that prevent solid-state sintering should be include in braze to prevent cracking. Optimal inert addition for brazes Sn-Cu-Co is the tungsten powder. Minimum content of tungsten needed to prevent cracking is 6% (by mass). Optimal content of components in composition braze for brazing shaped diamond-abrasive tools is (% by mass): 30 Co, 20 Sn, 43 Cu, 7 W
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THE INFLUENCE OF CONDITIONS OF PRESSING IN FLAX SEEDS ON THE OUTPUT AND QUALITY OF OIL
DescriptionThis article studies technologies of cold pressing in flax seeds of low-linolenic and ordinary sorts. We studied how conditions of flux seeds pressing influence acid and peroxide values of oil as well as fraction of total mass in oilcake. The results of experiment have been mathematically processed