05.00.00 Technical science
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EXPERIENCE OF SCREW ROTORS DEVELOPMENT AND DEPLOYMENT
DescriptionThe article offers a method of details finishing and cleanup processing based on the details and working environment granules mass hashing in combination with the target transporting movement from loading to unloading. Such combination is provided by means of technological process in which the movements are carried out at the expense of the working body executed in the form of a complex screw rotor with the multidirectional screw surfaces formed by flat elements. Four screw rotors designs and methods of their assembly as well as the recommendation on the use of screw rotors are shown: "The movement of the processed details and particles of a working environment is the most complex and infinitely various among the I class screw rotors and the most elementary and uniform among the IV class screw rotors". The practice and experimental control of the details finishing technological process introduction efficiency in screw rotors have shown that for the considered case productivity of, for example, agnail removal increases tens of times. It is reached not only at the expense of the possibility of continuous processing provision in screw rotors, but also due to significant increase in amplitudes of low-frequency fluctuations which are reported to loading masses by the screw rotors machines located at different angles to each other and to screw rotor rotation axis
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OPTIMIZATION OF THE PARAMETERS OF WORKING PARTS FOR THE PREPARATION OF TOBACCO LEAVES TO DRYING
DescriptionIn the article there are results of theoretical and experimental researches on creating a working part for leafsplitting and orientation of tobacco leaves when preparing for their drying
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Description
Long-term storage of fruits can be achieved by means of decreasing microbial contamination of their surface as a result of fruits pre-treatment by biopreparations before dispatching for storage. In the current study patterns of influence of fruits pre-treatment with the “Ekstrasol” biopreparation in a number of concentrations of bioagent on the microbial contamination of their surface during storage are revealed. The “Ekstrasol” preparation is a biofungicide, containing the Ch-13 strain of Bacillus subtilis bacteria and their metabolites. As research objects there were chosen apples of a zoned in the Krasnodar region variety called Idared and pears of a zoned in the Krasnodar region variety called Conference, harvested in 2016. The apples and the pears were stored over a period of 6 months in the low temperature conditions. Samples were withdrawn every month over the period of storing. The species composition and quantity of the most prevalent microorganisms, potentially causing the spoilage of apples and pears during storing, were identified. The optimal concentration of the bioagent, which provides the maximal decreasing of microbial contamination of fruits’ (apples and pears) surface, is established – 106 CFU/g, dosage of solution – 1 ml per 100 g of fruit
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Description
To determine the mass fraction of linolenic acid in flax seed oil the authors developed a rapid method based on the pulse method of nuclear magnetic resonance with the use of NMR analyzers low resolution. This method has some significant advantages compared with the known method on the basis of chromatographic method for the determination of the mass fraction of linolenic acid in the oil extracted from the seeds of flax, namely, does not require additional sample preparation (extracting oil by solvent), eliminates the use of toxic chemicals, requires a much lower investment of time to conduct a single analysis, highly automated, and eliminates the influence of human factor on the research results. The method is based on the revealed correlation between the weighted average time spin-spin relaxation of protons contained in the triacylglycerols of the oil of the flax seed, and a mass fraction of linolenic acid in the seed oil at a temperature of 23ºc. In article results of research of influence of temperature on the weighted average time spin-spin relaxation of protons contained in the flax seed oil. Installed directly proportional linear relationship between the temperature of flax seeds and measured the average time spin-spin relaxation of protons oil contained in the flax seeds with the correlation coefficient is 0,930, the temperature change of the sample of seeds at 1 ° C leads to the change of the coefficient is 0.011 kt. The developed methodaccuracy in the temperature range from 20 to 26 ºC
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Description
At present, the state management of labor protection in Russia adheres to the goals of harmonizing the domestic legislation with the best world practices in this field, eliminating internal contradictions in legislation and building an active management system for labor protection provided that a «favorable climate» for the conduct of business activities is provided. The regulatory and legal state regulation of labor protection forms the basis for the development and implementation of a set of measures to create conditions for maximum protection of life and health of workers. The authors consider the modern legal framework and standards in the field of management of labor protection in the organization. Reflects the changes that have occurred in the Russian labor legislation regarding the employer's duty to create and maintain a labor protection management system. The aspects of introduction of the health and safety management system are considered taking into account the requirements of the draft international standard ISO/DIS 45001 «Occupational health and safety management systems - Requirements with guidance for use». It is shown that one of the modern directions of standardization in the field of labor protection is the development of risk management and an analysis of foreign practice of legal regulation of issues in the field of occupational safety. The article is intended for specialists in documenting processes carried out implementation, operation and maintenance of a health and safety system, and on students of higher education institutions and teaching staff
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TECHNOLOGY OF POWDERED FOOD ADDITIVES
DescriptionIn recent years, the problem of deficiency of biologically active substances in a number of food products has arisen. This is due to a deterioration in the quality of seed and planting material and, accordingly, a decrease in the content of BAS in the cultivated fruit and vegetable raw materials. In this regard, processing companies are forced to fill the lack of vitamins and dyes with synthetic components. The aim of the research is to obtain concentrated food additives from domestic plant raw materials. To achieve this goal, the tasks of obtaining powders from fruits and berries are solved with maximum preservation of BAS of the raw material during drying. High-quality powders from fruits and berries are obtained by cryogenic technology, using liquid nitrogen at one or several stages of the process. As intermediate results of the research, the paper presents materials on the dispersion composition of cryopowders and the solubility of their various fractions in aqueous media. The technology of obtaining and using powdered food additives from fruits and berries, ground in liquid nitrogen, has been approved. The comparative characteristics of the composition cryopowders from apricot, sea-buckthorn, pumpkin, feijoa and persimmon are given. The results of the studies confirmed the expediency of using cryopowders from fruits and berries to enrich various food products
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Description
The article provides experimental data, which help to substantiate the effectiveness and feasibility of application of plant resources, produced by the rubbing of the pears in the production process of puree as raw material for the production of secondary food additive. For the first time, with the use of pulsed NMR it is established that processing of secondary resources of pears processing in UHF EMF influence on the redistribution of bound and free moisture, i.e., the maximum transition was for linked moisture to free moisture, noted in the processing of secondary resources in UHF EMF with the rate of heating (increase in temperature) 0,4 °С/s to a temperature of 60 °С. It is established that such processing of secondary resources of processing of pears allows to increase the average speed of the subsequent IR-drying and reduce the time IR drying in 2 times in comparison with IR-drying of control sample (without pretreatment in UHF EMF). Pre-treatment of secondary resources of processing of pears to UHF EMF for the identified modes allows for their subsequent IR-drying to reduce the loss of vitamin C, 23.9% and P-active substances – by 20.6% compared with the control sample. We have developed technological modes of production of food additives from secondary resources of processing of pears, providing maximum preservation in its composition of thermolabile biologically active substances – vitamin C and P-active substances. On the basis of these studies, there was developed a set of technical documentation, including TU 10.39.25-423- 040801346-2016 "Food additive. Pear Powder" and a technological instruction for the production of food additives
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TECHNICAL PREREQUISITES FOR THE CREATION OF NATIVE SELF-PROPELLED POTATO HARVESTERS
DescriptionThe article analyzes the structures of domestic selfpropelled potato harvesters, developed in 60-90th of the last century. It considers their layout: based on selfpropelled chassis NL-45, NL-65, NL-75, K-mounted single-row and double-row 5B K-5A and KKSSH-2, on the basis of MTZ-142 Four-KSKD-4; specialized harvesters KSK-4-I, KSK-4A-1.We have disclosed the advantages and disadvantages of each of the structures shown the way forward. The analysis shows a general trend of equipment self-propelled combines cartofeleuborochnyh means to monitor the work of the working bodies and councils-ment process, as well as hydrostatic transmission based hydroficated bridges or motor-wheels to run on high-styah soon. In the arrangement of machines and their technological schemes trend-Uwe crease width, equipment storage hopper, enabling productivity-dit unloading products in a number of oncoming traffic. We consider the design perspective of modular self-propelled potato harvester BCSC-4K, consisting of technological and power module. Conducted owners-governmental tests combine BCSC-4K display-whether it combines advantages over KSK-4-I and KSK-4A-I performance and quality indicators
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THE WORKING PROCESS RESEARCH OF VACUUM INFRA-RED DRYING PLANT FOR BEE-BREAD
DescriptionIn the present article, a technique for studying the influence of the parameters of a drying plant on the optimization criteria is described. The design of a laboratory plant for drying bee-bread is presented. An adequate empirical dependence of the effect of the parameters of the process under study on the residual moisture of bee-bread is established. An optimal combination of factors has been revealed, which makes it possible to minimize the residual moisture of bee-bread
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Description
The article formulates and solves the task of discrete control in the thermophilic stage of the composting process. It is shown that considering the relay control entity to maintain specified process conditions requires the organization of the sliding mode. We have solved the problem of minimizing the temperature deviation of the substrate from the set values and the deviation of the oxygen concentration in the gas phase of the bioreactor from the specified values. The article shows the algorithm to compute the discrete control of the composting process in the thermophilic stage. This work 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