Maikop State Technological University
Author list of organization
List of articles written by the authors of the organization
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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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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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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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CURRENT METHODS OF MANAGEMENT OF INTEGRATED CORPORATE STRUCTURES
DescriptionThe article summarizes the results of a study devoted to the solution of actual problems of management of corporate integrated structures. Among the significant scientific results are presented: methods of evaluating the development of corporate integrated structures of the agro-industrial sector operating in the absence of a legislative base; substantiation of actual problems of management of corporate integrated structures on the example of a typical representative of this sector of the economy and developed a multi-tasking method of system analysis, directions for solving the identified problems; methods and models of design of control system corporate integrated structures and alternative options for organizational structures, their evaluation based on the use of methods of mass service theory and the choice of variant by criterion the average time of document management system; developed the organizational-economic mechanism of strategic planning and a set of interrelated models obtained using the method of systemic-cognitive analysis, which allows on the basis of the accumulated information on the activities of the organizations included in the corporate integrated structures to obtain the predicted values of the system indices when setting the target value of one of them; methods of control of the chain of value creation, allows us to develop structures of integrated systems with allocation in them of financial and material flows, and improved models for assessing effectiveness and calculating the parameters of technologically complete industrial chain and optimization model of the volume of material flow
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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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PARTICLE SIZE DISTRIBUTION OF ASH OF NOVOCHERKASSK SDPP
DescriptionThe flowsheet purification of exhaust gases in the Novocherkassk SDPP after the electrostatic precipitator on I-th stage of purification set group cyclone, on the II-nd stage of purification - baghouse. To determine the particle size distribution of fly ash, we selected ash from the transport network to the group cyclone, and the in a group cyclone, and in a baghouse. With the help of the microscope "Biomed- 3" we produced pictures of ash particles with different magnification. Granulometric composition of three selected ash samples were determined according to the mass content of particles of different grain size, expressed in percent relative to the weight of dry ash sample taken for analysis. For size fractions from 10 mm to 0.5 mm sieve method is applied without rinsing with water, for size fractions less than 0.5 mm sieve method is applied with water washing. The particle size of the ash mixture, taken up before the cyclone,
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ANALYSIS OF AIR EMISSIONS FROM TECHNOLOGICAL FURNACE OF THE OIL REFINERY IN TUAPSE
DescriptionThe peculiarities of the Tuapse refinery installation of primary oil refining ELOU-AVT-12 commissioned in 2013 were shown. The device is intended for dehydration and desalting of oil. Analyzed: tube furnace N-1001/1,2 for heating oil and oven N- 2001/1,2,3,4, for heating the distilled fuel oil. Tube furnace ELOU is one of the main sources of air pollution. We have performed quantitative chemical analysis of gas emissions furnace ELOU AVT and determined percentage of components O2, N2, CO in the emissions. The content of carbon monoxide in emissions was less than 0.05%, which corresponds to the standards. The average nitrogen content is 80%, which also corresponds to standard indicators
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CONTROL OF NON-METALS, AROMATIC HYDROCARBONS AND MINERALS IN GROUNDWATER OIL REFINERY IN TUAPSE
DescriptionGroundwater is the source of drinking water in rural areas, it is a part of urban water and it is formed due to the filtering of cross waters in a stratified medium permeable rocks. The impact of anthropogenic factors leads to changes in the qualitative composition of groundwater. The article presents the results of industrial environmental monitoring of ground water refinery of Tuapse in the period from 2012 to 2016 according to its content of ammonium-nitrogen, nitrate-ions, sulphates, formaldehyde, toluene, xylene and ethylbenzene. Analysis of groundwater sampled from wells located at the site of the refinery was conducted by a factory-certified laboratory. The content of the components meet the regulatory indicators. We examine the effects of industrial toxicants on the human body
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MATHEMATICAL MODELING IN TECHNOLOGY AND QUALITY EVALUATION OF FOOD PRODUCTS
DescriptionThe analysis of scientific research in the field of food technologies has shown that mathematical modeling is applied in the following directions: adjustment of the modes of technological processes, development of compounding and quality evaluation of ready-made products, and also prediction of shelf life of new products during launching. Models of variance and regression analysis with application of methods of mathematical planning of experiment are most relevant in describing the processes of food production. The article contains the results of our own research about creating composition of fish preserves made of combined minced of fishes, bad-ripening and ripening in salting. The mathematical models of the dependence of organoleptic, structural-mechanical characteristics and characteristics of ripening of preserves on technological factors are presented. The dimensionless generalized index of quality was modeled and the composition of minced was optimized on the basis of its dynamics. It was established, that preserves which contain 42% herring Atlantic and 4,8% salt, have the best organoleptic, structural-mechanical and ripening characteristics. The regression model was developed, which determines the shelf life of wide range of fish preserves, depending on factors affecting it: storage temperature, acidity of the fill, proteolytic activity of the enzyme system of muscle tissue and also the speed of fish ripening, caused by addition of various functional and technological additives. Testing of the model shown, that calculated data of the shelf life of fish preserves correlate with the data obtained experimentally