Kuban State Technological University
Author list of organization
List of articles written by the authors of the organization
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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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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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EXPANDING THE RANGE OF GLUTEN-FREE FLOUR CONFECTIONERY PRODUCTS BASED ON BUCKWHEAT AND QUINOA
DescriptionExpanding the range of flour confectionery products for people suffering from intolerance to wheat protein is relevant in the circumstances of import substitution. The domestic market of gluten-free confectionery products fully meets the demand of this category of people, which are dominated by sweet tooth children, requiring constant variety of confectionery. Therefore, the purpose of the work, which consists in expanding the range of pastry products based on buckwheat and quinoa, is relevant. The study presents a shortbread recipe based on buckwheat flour with different dosages of quinoa, a block diagram of the production and evaluation of the quality of the finished confectionery. Sensory evaluation of quality was carried out by a tasting analysis by a special system of scores: quantified indicators of quality - color, taste, smell, surface, shape and form in a break - is presented in the form of balls, followed by mathematical processing. We have defined physical and chemical indicators of quality biscuits, including moisture, alkalinity, absorption, fat and sugar content. Based on the assessment of quality of gluten-free shortbread we have set the optimal ratio of buckwheat flour and quinoa is equal to 70:30. The developed formulation will expand the range of gluten-free flour confectionery and can be adapted to the process and the equipment installed on the existing confectionery businesses
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A REVIEW OF THE CURRENT ELEMENT BASE WITHIN THE CONCEPT OF SMART GRIDS
DescriptionEnergy complex of the country is a collection of electrical installations high and low voltage, producing, transforming, transporting, distributing and consuming electricity. A huge web of networks and more than 700 generating plants with a total capacity of about 230 GW [1]. Almost 90% of this potential is formed in a unified technical complex of the Unified energy system (UES) [2]. Now there is a deterioration of the performance of the sector. In comparison with 90-mi years of XX century, more than 1.5 times increased power losses in the power grids. Significantly increased the proportion of obsolete electrical and auxiliary equipment, and the load on the network every day only increase. All speaks of the necessity of both local and global modernization of the electric power complex of the country and the creation of a new concept of consumption management and energy distribution in the network. In the framework of the energy strategy of the Government of the Russian Federation dated 13 November 2009 # 1715-R, to improve handling and ensure reliable operation of electric power systems, wider introduction of flexible transmission system (FACTS devices) and improvement of systems of automatic emergency protection and dispatching control [1]. The development of electric power complex of the country should be in the way of intelligent networks. This is possible through the use of modern components that can make the process of managing "intelligent". In foreign literature, this term is called the Smart Grid
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Description
Nigeria has the largest oil sands and bitumen resources in Africa and is one of the main leading countries in the world from the point of view of its significant potential heavy oil deposits. Research of geological and physicochemical properties confirmed that the Nigerian bitumen is an important energy source and an alternative source of hydrocarbon feedstock for the petrochemical industry. Nigeria imports black oil for the petrochemical industry and its heavy oil can act in place of this black oil. In addition, researchers have successfully established the possibility of producing electrical energy from this heavy oil. Tar sands and bitumen are able to help improve the economy of Nigeria
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Description
In the article, we present the mathematical model of a ventilation system with variable air flow along the vertical axis of the reactor in the composting process. We have solved the problem of the choice of the method of supplying air to the bioreactor, reducing the temperature of the substrate along the axis of the bioreactor. The proposed method provides a reduction of temperature and moisture content of the gas phase, which leads to a change in the dynamics of the composting process. This article was prepared in the framework of the scientific project 16-48-230441 a(R) "Mathematical modeling of the processes occurring in the automated installation for year-round production of organic fertilizers in the conditions of the Krasnodar region", financed by RFBR and administration of the Krasnodar region
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ROLE OF PUMPKIN FLOUR IN FORMATION OF QUALITY OF WAFERS
06.00.00 Agricultural sciences
DescriptionTo study the effect of pumpkin flour on the physical and chemical parameters of semi-finished and finished products, 10, 15, 20 % of the weight of wheat flour in the dough was incorporated to the dough mass. As a result of the research and the analysis of wafers with different PF dosages, the dosage of 15 % pumpkin seed flour from the wheat flour mass in the dough was accepted as the optimum one. After selecting the optimum dosage, the experiment on identifying the dependence of dough viscosity on the shear rate was carried out. The samples were taken without adding PF into dough and with adding PF for 15% from the weight of the flour in the dough. The results showed that the viscosity of the control dough sample was higher than that with 15% of flour from pumpkin seeds. This is due to the general decrease of the amount of swellable proteins in the dough due to the incorporation of PF. Thus, we can conclude that the introduction of the investigated additive into the wafer dough does not obstruct dosing the semifinished product into the wafer moulds. The analysis of the obtained data as a result of the research work has shown that incorporating pumpkin seeds flour into the recipe of wafers is expedient both in terms of enriching the product with proteins, fats and biologically active substances and in terms of improving the process in the production
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AGITATION AND MASS FORMS OF ART IN THE 20-IES OF THE XX CENTURY IN RUSSIA
DescriptionThe article deals with the forms of agitation and mass art, the creation of which was authorized by the Bolsheviks in the 20ies of the XX century for effective advocacy activities. It is noted, that agitation and mass art is one of the most important and effective means of policies and has played a huge role in the establishment of Soviet power. Propaganda direction was manifested in the both of drawing and painting and was aimed at the formation of a new proletarian thinking in a socialist society. It is stated, that the content of works of art is determined, above all, by the military-political situation that prevailed in the 20-ies. It is shown, that in the works of art displayed figures of the new revolutionary themes, events and characters, but also significant presence of the image of the new man - working men and women, sailors, soldiers, peasants was traced. Festive decoration of cities and towns, from the capital to the smallest provincial towns was filled with agitation and propaganda content. The conclusion is that artistic and political design of squares, streets, public buildings should help to create a festive mood, increase employment, ideological and socio-political activity of the workers. In general, new forms of agitation and propaganda were created through art, by turning the novelty of content, depth of the emotional impact, thematic literacy and specificity for the necessary psychological mood of society during the study period
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10.00.00 Philological sciences
DescriptionThe article describes the characteristic features of British political discourse, its historical development and the formation and characteristics of the British sense of humor. We noted that political humor reflects the mood and attitude of trends in politics. Political discourse has been viewed as socially-oriented communication, which is in the nature of persuasive and compelling communication, dominated by the imperative type of speech, which, in turn, creates preconditions for the implementation of the comic. We have defined defamatory, socially critical, and harmonizing functions. Special attention is paid to the role of the addressee, as the factor, which determines the political communication's aim. We have observed that British politicians use humor carefully so as not to provoke their opponents and dissenters in mocking their use of humor or turning their statements against themselves. The article contains the analysis of illustrative material consisting of quotations of the British political and public figures. English humor can be studied from the point of view of transformational grammar, in which case the jokes are divided into prosaic and poetic ones. Prosaic jokes are based on social and cultural situations, human interactions. Poetical jokes are based on grammatical forms and their irregular usage