Kuban State Technological University
Author list of organization
List of articles written by the authors of the organization
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COMPARATIVE ANALYSIS OF MODELS OF VENTILATION OF THE SUBSTRATE WITH THE COMPOSTING
DescriptionIn the article we consider the questions of modeling of temperature changes in the composting process, the changes of oxygen concentration and temperature with the air from the environment, produced the effect of composting heat exchange mass with the environment, the selected state variables and the control bioreactor, the dependence of the coefficients of the system equations of motion from the variable state of the object. 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 the administration of the Krasnodar region
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IMPACT OF OIL AND OIL PRODUCTS ON THE ENVIRONMENT
DescriptionThis article is devoted to the influence of petroleum and petroleum products on the natural environment. There are the chemical composition of petroleum and the reasons for its detrimental impact on natural components. The pathways of petroleum and petroleum products in the natural environment were listed. There is a characteristic of the impact of these substances on all components of the natural environment, including soil, hydrosphere, living organisms. Consequences of such impact on each of the elements were listed. There are methods of fighting oil pollution and the need to make their application more expressed, as well as developing new, more effective ways
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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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THE INFLUENCE OF THE FRACTIONAL COMPOSITION OF CORIANDER ON ITS TECHNOLOGICAL PROPERTIES
DescriptionThe article investigates a fractional composition and quality indices of industrial raw materials of coriander in the North Caucasus economic zone of cultivation. It was found, that losses of essential oil in raw materials associated with the splitting of the fruit reach 23.4 %. Essential oil from split fruits is enriched with valuable components - linalool, geraniol, geranyl acetate. Changes of the component composition of essential oil from split fruits cause the following changes of organoleptic and physicochemical quality indicators in comparison with the oil from whole fruits: color from almost colorless intensifies to a pale yellow; in a spicy oil smell, similar to the smell of linalool, there appears a more intense shade of geraniol and geranyl acetate; acid degree value in oil from fruitlets and fruitlets without the shell increases, respectively, by 38.5 % and 65.4 %; ether index increases by 19.2 % and 97.5 %, respectively. It is recommended to use oil from split fruits to correct the composition of coriander essential oil in order to increase the content of linalool with a simultaneous decrease in the content of undesirable components – hydrocarbons and camphor, or, preferably, to separate valuable components – linalool, geraniol. It was proved expedient to separate split fruit factions during the post-harvest treatment, with their primary processing and intended use of the obtained essential oil
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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
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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 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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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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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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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"