Scientific Journal of KubSAU

The 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

After silage of ash captured by the electrostatic precipitator, we installed the cyclone of NIIOGAZ CN-15-500 for exhaust gas pre-treatment of the ash resulting from the process of burning solid fuels (coal of Donetsk) in boilers of Novocherkassk hydro power plant. The plant cyclone examination was performed in a production environment of Novocherkassk hydro power station comprising 4 cylindrical cyclone element diameters of 500 mm, and is defined by its real effectiveness, which amounted to 91%. After the cyclone, the gas enters the two-bag filter FRKI-90KP3-2-2 designed to trap solid ash residues and installed over the silo dry ash. Filters are manufactured in climatic design for temperate and cold climate with the accommodation category 4. The article shows the characteristic of the test results and bag filters FRKI- 90K-P3-2-2 before and after the cyclone in the cleaning system. The work presents the analysis of the composition of the ash and compares it with published data. It is experimentally proved that the inclusion of Cyclone CN-15-500 in the process diverting gas purification scheme allowed more efficient operation of fabric filters, reducing the dust significantly for the input gases

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

The 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