05.00.00 Technical science
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Description
In the article, the rational operation has been proposed for positional dc electric drive with resisting moment. Ratio between cycle duration and electric power consumption are identified depending on specified moves
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Description
The article proposes a rational operation for positional DC electric drive with resisting moment, depending on speed as a polynomial of first degree, and elastic shafting. Ratio between cycle duration and electric power consumption has been identified depending on specified moves
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DEVELOPMENT OF RATIONAL OPERATION OF A POSITIONAL DC ELECTRIC DRIVE WITH CONSTANT RESISTING MOMENT
DescriptionRational operation is proposed for a positional DC electric drive with constant resisting moment. Ratio between the cycle duration and electric power consumption has been identified depending on specified move
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Description
This article proposes rational operation for positional dc electric drive with constant resisting moment and elastic shafting. Ratio between cycle duration and electric power consumption identified depending specified move
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ELABORATION OF THE REGIMES OF COOLING OF SHAVING BOARDS, WHICH WAS MADE WITH SMALL-TOXIC RESINS
DescriptionThe article contains the mathematical model of cooling shaving boards, which was made with small-toxic resins; it make possible to determine the length of the cooling boards on given temperature in every moment. Suggested the equipment for cooling shaving boards, which will make it possible very effectively cool the boards
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Description
Based on the complex of studies carried out, the formulation of wafers (wafer sheets) enriched with food additives "Powder from the tubers of Jerusalem artichoke" and skimmed sunflower lecithin was developed, as well as the formulation of fat filling enriched with a complex of food additives "Powder from tubers of Jerusalem artichoke", "Powder from hips" And low-fat sunflower lecithin. A recipe was developed and an assessment of the organoleptic and physicochemical parameters of enriched waffles with a filling was made. The storage period, ensuring safety and maximum preservation of consumer properties, was established. The study of the nutritional value of the developed waffles with filling allowed to establish that in comparison with the control sample they contain inulin and vitamin C, while the degree of satisfaction of the daily demand for these nutrients with consumption of 100 g of the developed product is 16.46 and 24.65% respectively. In addition, the developed products, in comparison with the control sample, are characterized by an increased content of dietary fiber, potassium, magnesium, phosphorus, iron, vitamins B1, B2 and B6
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DEVELOPMENT OF AUTOMATIC CONTROL TEMPERATURE PRODUCT IN AIR-COOLING DEVICE
DescriptionIn the article, we developed two rational diagram of temperature change of the product in the air-cooling machine (no speed limit and the executive body of the actuator with speed limits of the Executive Body Elec-tric). We also developed two set points intensity, form-ing a rational chart changes in product temperature in the apparatus of air-cooling. The system of automatic temperature control product in the air-cooling appara-tus is synthesized
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Description
To ensure the safety of food production of frozen dessert with the addition of sesame flour, the system of critical control points for risk analysis (HACCP) was applied to the manufacturing process. Biological, chemical and physical hazards that could exist at every stage of frozen dessert production have been identified. Critical control points have been identified that include pasteurization and milling. The introduction of the HACCP system in food production can effectively ensure the safety and quality of food products, expand the market and improve the level of management of producers
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Description
The results of research of principle for modulation of continuous laser ray with more than 1 MHz frequency are representing in this article. The evaluation of signal level, which is forming by the volume of heterogeneous systems by diagnosis for their parameters was made
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A METHOD FOR PRODUCING PECTIN EXTRACT FROM SOYBEANS
DescriptionFruit shell - a waste of food and technical products. Only in rare cases they are used adequately to their rich chemical composition. Number of pectin substances in the structural components of the cell walls of fruit shells rather high. We investigated the quantity and quality of fruit shells contained soy pectin. The result of these studies was the proposed method for producing pectin extract from this kind of raw material. It describes how to work on the creation of a method for producing pectin extract from the leaf of soybeans. It's possible to extract pectin from the raw material, not previously used and pectin extract standard quality by applying advanced parameters of the process of conducting the hydrolysis-extraction. Valves soybeans washed with cold drinking water, dried and then pulverized. Then the purification is carried out by impurities. After that hydrolysis-extraction is carried out with a solution of succinic acid with heating. Separation of the liquid phase is carried out after completion of the hydrolease-extraction. We have developed and implemented as described above, the method solves the problem of soybean seed production waste