№ 121(7), September, 2016
Public date: 30.09.2016
Archive of journal: Articles count 138, 339 kb
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ZIRCONIUM EFFECT ON THE STRUCTURE AND PROPERTIES OF TINI BASED ALLOY
DescriptionWe have performed a mechanical activation of TiNi powder; as a result, PN47T26TS27 powder after mechanical activation is flat discs ranging in size from 10 to 30 microns. We have developed a composition technology "steel - material with shape memory effect" by high-velocity oxygen-fuel spraying of mechanically activated powder based on TiNi. We have determined the optimal processing parameters to ensure a nanostructured surface layer. We have estimated the process parameters of highvelocity oxygen-fuel spraying. The basic parameters are: propane flow rate 60-85 l / min, that of oxygen 120-160 l / min, flow rate of powder and carrier gas (argon), distance and angle of deposition, and movement speed of the torch, the rotation speed of the coated workpieces. We have carried out macroand microanalysis of surface layers of Ti-Ni based alloy, obtained on proven technology. We have studied the effect of TiNi doping with a third component Zr. The simulation allows us to predict the possibility of using surface modification of products with SME material TiNiZr under certain conditions of temperature and to determine the desired composition of the coating, which provides a positive effect. We have made tests on steel 45 with a surface-modified layer TiNiZr under dry friction conditions, during which there is a significant increase in temperature, we have confirmed the effect of improving the wear resistance
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Description
The article contains a block diagram of the mechanical activation process of multicomponent shape memory materials, taking into account the variety of influencing factors. We have proposed to evaluate the reactivity of the sprayed material using the energy criterion (energy intensity), determined by the additivity concept as an energy amount of the raw material and energy accumulated during mechanical activation. Power consumption of the raw material depends on the chemical and phase composition and is determined based on the similarity between the melting energy, plastic deformation and fracture on the thermodynamic characteristics and diagrams of the systems. The energy stored in the MA is determined on the basis of X-ray structural analysis. We have demonstrated that with increasing of grinding precision there is growth in the number of active centers, which enables nanostructurization of surface layers in high-velocity oxygen-fuel spraying (HVOF). According to the study, we have developed practical recommendations for effective implementation of mechanical activation of the shape memory material
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FREE-COOLING IN SEASONAL COLD ACCUMULATOR
DescriptionOne of the traditional ways of reducing energy consumption is the utilization of seasonal cold accumulator which takes advantage of the geographical location of a country that allows, during the winter season, that is, November, December, January, February, March accumulates cold as a result of lower ambient temperature in these months. Significant amount of electricity is reduced as well as reduced operating refrigerant, which is harmful to the environment. The article presents determination of the size of cold storage with charging devices as chiller and dry-cooler. The approximate costs of the device operation as well as the time of assembly of these components have been obtained. The design of a seasonal cold accumulator is a system that brings a number of economic and ecological advantages. The seasonal tank design is a prototype of the chiller; it is smaller than the actual tank that will be selected for the highest hourly energy demand. This means that the actual device should be several times larger than the device that was used in the project. By selecting a small chiller and fewer refrigerants (mainly chlorofluorocarbons) called R- 410A, the environment would be saved from contaminants which are hazardous
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SOME ASPECTS OF REDUCING FRUIT DAMAGE DURING HARVESTING AND TRANSPORT OPERATIONS
DescriptionFruit harvesting is the final and decisive operation in the general work plan for growing fruit, which largely determines the qualitative and quantitative indicators of production and economy of industry in general. Increasing productivity by improving the safety of fruits and vegetables is a priority and not an easy task. For example, the use of cleaning technologies with the use of machinery for harvesting of apples by shaking can significantly reduce the time of gathering fruit compared to hand harvesting. This technology may be applicable, if the fruit is grown for the manufacture of juices, jams, etc. Currently, in several European countries and in the USA, they widely use fruit harvesting platforms and machines. The leader in the production of fruit harvesting platforms is Italy. To reduce the damage to fruit in agriculture, the analysis of the traumatic factors is of great importance, with the analysis of available machines and their subsequent modernization with the aim of improving the reliability and quality of harvesting and transport process, taking into account of the algorithm for solving these problems, the creation of new varieties of fruits and vegetables suitable for machine processing, strict compliance with deadlines and agronomic requirements for the performed technological operations, taking into account the savings of energy and resources when using mobile technology. In addition to the modernization of the machines for efficient operation, it is necessary to improve also the scheme of planting of gardens and methods of cultivation, transfer horticulture to intensive way of development
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Description
The article presents the comparative characteristics of the current (diffusion) and developed (diffusion-press) sucrose extraction technology from sugar beet cossettes. We have presented the graphs of the influence of raw juice pumping value on its cleanliness and residual content of sucrose in partially desugared beet cossetes, the influence of partially desugared beet cossetes pressing power on residual content of sucrose in the pressed pulp and losses of sucrose with pressed pulp and also the technological scheme and regimes of diffusion-press extraction of sucrose from sugar beet cossettes. The criteria for determining the boundary parameters of diffusion and press sucrose extraction stages are identified. The comparative assessment of technological and economic indicators of the existing and the developed technologies of sucrose extraction from the beet cossettes is shown. The developed technology allows reducing raw juice pumping value simultaneously increasing its purity, thereby providing reduction of auxiliary materials and energy resources consumption, as well as increasing sugar yield. The technology of diffusion-press extraction of sucrose is implemented on 2 sugar beet factories of the Russian Federation. The economic effect from its implementation is more than 45 mln. rubles
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THE SMALL SIZED UNIT MAINTENANCE MODELING
DescriptionAn integrated mathematical approach to modeling functional and structural parameters of a mobile technical service was observed in the article, and also, we reviewed their technical and economical work indicators. The authors propose evaluation criteria and the structural scheme of small sized units of technical service machines. For the attached unit option a combining service snap method is described and the service cost analysis in comparison with trailed analogues is made
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DEVELOPMENT OF ECOLOGICALLY SAFE EXPRESS-METHOD FOR QUALITY EVALUATION OF SOYBEAN LECITHINS
DescriptionThe article presents data, on the basis of which we have concluded that the oil and phospholipids contained in soy lecithins, the degree of unsaturation of fatty acids differ significantly from oil and phospholipids contained in sunflower lecithins, with differences in the degree of unsaturation of fatty acids of oil and phospholipids contained in sunflower and soy lecithins, leads to differences in the content of resonating protons, and, consequently, the level of amplitude values of NMR signals of protons of the investigated lecithins. It is established that the values of the amplitudes of the NMR signals of protons of each of the four components of sunflower lecithins differ from the values of the amplitudes of the NMR signals of protons the component of soy lecithins, which confirms the differences in the composition and content of fatty acids lecithins studied. Considering quantitative characteristic of mass fraction of substances insoluble in acetone, i.e. phospholipids, is the sum of the amplitudes of the NMR signals of protons of the third (A3) and fourth (A4) component, was built the graphical dependence of the mass fraction of substances insoluble in acetone, from the value of (A3+A4)/ASIS, % which is described by the equation (correlation coefficient R2 =0,9911) of the following form: y=0,8177x +2.52. Based on these data, we have developed a rapid method of determining the mass fraction of substances insoluble in acetone, soy lecithin, eliminating the use of toxic organic solvents, is environmentally safe, which is protected by RF patent for the invention
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STUDYING CONFORMATIONAL REARRANGEMENTS OF PROTEIN WHEN DRYING
DescriptionThe article gives a review and the experimental data on the nutritional value of eggs protein comprising protein, carbohydrates, minerals and amino acids. Metabolism, the structure and function of each cell, as well as external and internal protective functions are defined by proteins. We consider the study of functions of trace elements found in significant numbers in the eggs, which contribute to health: vitamin D, vitamin B12, choline, folic acid, selenium, lutein and zeaxanthin. The high content of egg protein contributes to greater satiety, weight loss and eye health. We present experimental data on the amino acid composition of the protein and experiments of drying a cooked egg white, placed in a Petri dish. After 10 minutes of drying, the weight of the protein did not change and amounted to 0.1 g, which is 16% of the weight of the original white protein. The photo shows that the protein is lost during drying white and became transparent, and protein grains look like "melted" and partially connected with each other. The data obtained can be used for understanding the operation of the biological process of protein in vivo
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RESEARCH OF THE DEHYDRATION PROCESSES OF BIOPOLYMER SYSTEMS IN POULTRY PRODUCTS
DescriptionThe article presents the results of the study of the ratio of the water fractions, which differ on binding energy with the biomaterial in the composition of poultry products having various fabric and polymeric structure. The authors used the method of differential scanning calorimetry. The objects for the research were experimental and industrial samples of poultry products. We prepared the experimental samples by wet thermal treatment of broilers heads and feet at the pressure of 0.24 MPa. The objects for comparison were the products of industrial production of poultry meat: the paste of chicken meat with multicomponent composition (minced chicken, pork fat, water, pork liver, onions, wheat flour, soy protein, emulsifying, the taste and flavor food additives, color correction supplements); natural canned meat "Chicken in the own juice" (GOST 28589-90). The analysis showed that the investigated samples (broiles heads, broilers feet, multicomponent paste) were characterized by the similar values of the mass ratio of the water fractions at three stages of dehydration, the relevant sections of the curves based on the degree of conversion of the substance α from the heating temperature in logarithmic coordinates. The results can be use in the development of formulations of food modules for the production of emulsified meat products from raw materials, subjected to preliminary heat treatment. We expect that the positive effect will be to increase the degree of utilization of secondary raw materials in the processing of poultry in primary production, expanding the range of foods enriched composition due to the natural raw material sources, improving sustainability of raw material base of processing companies
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STUDY OF AROMATIC SUBSTANCES OF SLAUGHTER PRODUCTS OF BROILER CHICKENS
DescriptionFor comparative evaluation of aroma-forming substances of primary and secondary products of slaughter broilers, we used the multi-channel gas analyzer "MAG-8" and the methodology "an electronic nose". The objects of study served as the heads and feet of chickens-broilers of cross "ROSS-308", subjected to hydrothermal treatment for the destruction of native tissue structure at 0,24 MPa. As a control sample when assessing the composition of the equilibrium gas phase above the heads and feet of broiler chickens used poultry, meat, broiler chickens, obtained by cutting of carcasses, with the natural ratio of bone and muscle tissue. The identification of volatile components of the equilibrium gas phase above the samples was carried out according to the following classes of organic com-pounds in accordance with the numbers of sensors in the matrix: 1 – hydrophilic compounds, water; 2 – alcohols, ketones; 3 – acid, water, light alcohols; 4 – ester; 5 – sulfur-containing compounds, esters; 6 – phenol, and other aromatic compounds; 7 – alcohols, nitrogen compounds, water; 8 – acid. The analysis shows that control and experimental samples do not have significant differences in the aromatic-skim com-pounds, ketones and sulfur-containing compounds. The comparison group of "control – leg" also has no significant differences according to the groups of compounds: ketones, alcohols, esters; nitrogen-containing compounds. The largest differences recorded for the sample "legs broiler chickens", and the moisture content and nitro-gen-containing compounds, this sample is superior and head, and the main raw mate-rial in the processing of broiler chickens. The results show that heads of broiler chickens, thermo-processed under pressure can be used to realize emulsified protein-fat products of the type Pasternak masses corresponding to the traditional products of poultry meat for sensormatics the aroma profile without the use of food additives. For the formation of the corresponding standard of the flavor of food products using the legs of broiler chickens or their products it is necessary to correct the smell using the appropriate complementary ingredients