Maikop State Technological University
Author list of organization
List of articles written by the authors of the organization
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06.00.00 Agricultural sciences
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Description
We have performed an experimental study of the evaporation process at a temperature of 105 ° C for the egg white model solution in distilled water to evaluate the ratio of the heat transfer coefficient from air to water ratio mass transfer to the water surface into the air by evaporation from the free surface in a forced convection. Evaporation of the solution was carried out in a Memmert oven of class Basic (Germany) equipped with forced air circulation, the control panel with a display and a temperature control device. To determine the surface temperature at which the main evaporation of water from the process solution, the experiment conducted under the same conditions by measuring the average temperature of the layer of water sample, placed in a Petri dish in an oven with a sensor - DMM Mastech M838 series. It is found that the coefficient of heat transfer from air to water almost a thousand times greater than the coefficient mass transfer from the water surface into the air
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EXPERIMENTAL STUDY OF DIFFUSION OF ENZYMATIC COOKING WHEAT GRANULES
DescriptionThe article describes the process of cooking wheat granules conducted under production conditions of cooking and enzymatic cooking in laboratory conditions. It gives the values of moisture diffusion coefficients and the results of modeling the process of cooking using the equation of non-stationary diffusion method of nets for the implicit scheme. The model takes into account the changes in the moisture concentration of particles in space and time, the temperature change process and avulsion of starch outer layers
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Description
In this article the results of research of technologically full chain on grain manufacture, its processing and realization of bread products are resulted. The mathematical models, describing processes of transformation in blocks of technological chain are received, and models for an estimation of its economic efficiency are developed
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LOGICAL PRICE ESTIMATION OF THE RUSSIAN FEDERATION EDUCATIONAL LANDSCAPE
DescriptionIn the given article, we describe an approach to the formation of learning environment optimal structure based on logical price tools using through statistical assessment of universities rank distribution. The actuality of this approach is based on the analysis of modern methods to the formation of the university landscape and assessment of a number of systemic problems of universities’ structure transformation, which consists in the disproportion reinforcement and reducing the variety of educational programmes and research schools, which prevents its effective development. The postulates of institutional university transformations based on the pragmatic paradigms providing stability and progressive development of the system in its self-development and evolution process are proposed as a methodological concept of using the statements of the cenoses theory. The logical price analysis of the Russian universities structure in 2015 conducted above has confirmed the proposed hypotheses, showing statistical coupling of university environment elements, their relatively systematic instability and structural imbalances. The educational system assessment as a cenosis allowed to reveal points of the required impact factor, state intervention direction in the distribution structuring, possible limitations associated with the implementation of large universities support programmes. The proposed approach has a high level of reality objective assessment and may be used when making long-term strategic decisions
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CHRONOLOGICAL STUDY OF CONFIGURATION OF A WATER – BOILED PROTEIN SYSTEM WHEN DRYING
DescriptionThe article presents results of research on drying a slurry consisting of distilled water and finely chopped cooked chicken protein of table eggs. The suspension is placed in a Memmert oven, which has temperature of 60 °C. In the process of removing moisture when drying the slurry of water - boiled protein we examined kinetics of its drying and performed chronological photographing of conformation of the system of water - boiled protein. The final weight of the protein remaining after evaporation, was 0.06 g corresponding to 26% by weight of cooked protein source in an amount of 0.23 g. The analysis of the system appearance including the evaporation of the water showed that the protein was originally white, and this color does not undergo any changes until 35 minutes of drying, i.e. when the main base is water. Upon further drying of the suspension, starting with 40 minutes, boiled protein literally "melts" in the surrounding water residues; and as it is disappearing, becoming more and more transparent. Meanwhile, the forms of the protein are becoming round and transforming into the form of liquid crystals. The final phase of the protein is a solid transparent film
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PHYSICAL AND CHEMICAL PROPERTIES AND FRACTIONAL COMPOSITION OF THE STAVROPOL OIL
DescriptionPhysical and chemical characteristics of the Stavropol oil are provided. The found value of density of 853,6 kg/m3 is low and shows that oil mainly contains light paraffin hydrocarbons. Distillation of test of oil is carried out on the device of rectification of ARN-2 oil to laboratories of the Tuapse oil refinery. On the basis of experimental data, the curve of oil ITK is constructed. The chromotographic analysis determined a mass fraction of C1-C6 hydrocarbons in a model of test of oil. The conclusion is drawn that according to GOST 31378-2009 regulations the sample of oil can be carried depending on a mass fraction of sulfur to the 2nd class ("sulphurous"); on density – to the 2nd type ("averages"); on content of chloride salts, waters, mechanical impurity – to the 1st group; on a mass fraction of hydrogen sulfide, marked - and etilmerkaptan in the amount – to the 1st type. The sample of oil is characterized by the low temperature of hardening (minus 15 °C)
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A SURFACE RUNOFF CLEANING PLANT FOR THE TERRITORY OF THE NOVOROSSIYSK SEA PORT
DescriptionThe article considers scheme of sewage treatment plants AG-STOK of Novorossiysk trading sea port, designed to clean the surface runoff from the territory of industrial sites and residential areas to the norms of discharge in the drainage network. The installation includes a well-separator, a storage tank, mechanical cleaning of solids on a mechanical filter, filtration through a filter with granular loading and filtration through a filter with sorption loading. The treated runoff, which corresponds to the conditions of discharge into the urban drainage network, accumulates in a tank of clean water and is diverted to the storm sewer network. There are: the scheme of treatment facilities, the explication of equipment, a photo of a mechanical filter, a filter with a granular load and a filter with a sorption load. The indicators of surface runoff correspond to the norms of the maximum permissible discharge
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MANAGEMENT OF ECONOMIC EFFICIENCY OF TECHNOLOGICALLY INTEGRATED GRAIN PROCESSING INDUSTRIAL SYSTEMS
DescriptionIn article results of calculation economic efficiency technologically integrated grain processing industrial system on an example breadproduction chain.
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MANAGEMENT OF CHOCOLATE MASS STRUCTURE CREATION
DescriptionIn the article the processes of chocolate masses, which are determined by the kinetics of the interaction of the dispersed phase through the layer of the dispersion medium, i.e., determined by surface phenomena at the interface, were examined. The results of the study of surface-active properties of sunflower activated phospholipids and dietary supplements "Vitol", which were performed on the model of structured systems. A theoretical and experimental study of the development of practical recommendations for the use of surface-active substances in the production of chocolate masses is given. The ability of dietary supplements "Vitol" and PAF to control the properties of structured disperse systems, which include chocolate mass, was found out. It is shown that the input of sunflower activated phospholipid and dietary supplements "Vitol" to chocolate masses in certain quantities leads to a significant change in the nature of the deformation behavior of chocolate masses. The behavior of thin layers of cocoa butter, PAF and BAA "Vitol" on various liquid surfaces was introduced. The study was carried out by monolayers. The obtained results showed that increasing the pH of the substrate a surface pressure increases, and the film stretches and tends to spread. It has been shown that the injection of surfactant to cocoa butter film facilitates the spreading of water on cocoa butter. It is found that PAF and especially BAA "Vitol" pose the greatest surface pressure, and the most stable and dense layers comparing to other surfactants. Study of the properties of thin layers of cocoa butter and BAA "Vitol" liquid surfaces showed that dietary supplements "Vitol" significantly increases the ability to spread cocoa butter films on the surface of the water