The analysis of the developed types of local system of an irrigation is presented in this article with simultaneous input of nutrients. On the basis of an experimental material it is noted that development of the technological process is necessary for the solution of this problem, allowing to provide sufficient input of nutrients, at cultivation of vegetable and fruit crops. Installation for mixture of fertilizers and water according to the patent 2448450 is considered
There have been suggested the courses of the machine
technologies refinement in the process of spiked
cereals production. The course of their technical
update was studied in our previous article. There were
analyzed the drawbacks of the modern machine
production of crops and we presented the course of
their elimination due to the technology optimization,
resource and energy preservation, machine
technologies of soil improvement and new innovative
technological solutions. The suggested technology
optimization was designed taking into account
rigorous alternation of crops in the rotation,
optimizing of breeds and crossbreeds, application of
intermediate crops simultaneously with harvesting the
previous crop, introducing progressive methods of
chemical treatment and synchronous tillage. The
resource and energy preservation is based on the
combination of technological operations coinciding
with the tasks in agricultural terms during a single
machinery pass across the field, application of the
mobile power unit (UPU-450), low- and ultralow
capacity spraying, optimization of choice of certain
agrimethods in the process of crop production and the
resource calculation of estimated crop yield. In the set
of soil improvement courses we have studied the
mechanization of the restoration processes of natural
soil formation, defecate introduction, the use of
stubbly remains, compulsory presence of permanent
grasses in crop rotation. New innovative solutions in
the crop production technologies include the
refinement of the mechanization facilities in tillage,
spraying, new methods of crop harvesting
(unwinnowed bread, root tow, cleaning of thrashed
heap after the harvesting, etc). We have analyzed the
ways of mechanization of “organic farming” and seed
treatment with biologic mixtures
The combined method of formation of the “Steel - superficial of materials with effect of memory of the form on the basis of TiNiCu” composition, which includes mechanical activation of powder, the high-speed gas-flame dusting, the subsequent thermo-mechanical processing is considered. The operating parameters are defined and the optimum modes of processing providing formation of the layers with nano-sized structure are recommended, chemical and phase composition of which corresponds to the shape memory effect
Constructive-technological parameters of a hopper feeder have been established. They help to synchronize feeder’s flow and feed consumption by animals. Synchronization of these factors eliminates the initial cause of feed loss during fattening. It was found out that the main influence on feed loss is exerted by shape and geometrical parameters of feedstuff fill at the bottom of feeder, which depend on their physical and mechanical properties and on the feedstuff level in a hopper feeder. The fill balance condition at the bottom of a feeder is provided by compensation of feedstuff weight pressure inside a hopper due to the weight of a surcharge layer. The thickness of layer is proportional to the height of feedstuff volume inside a hopper and does not depend on technological gap between discharging feed line and the bottom of a feeder. It is found out that the discharging feedstuff is distributed throughout the bottom of a feeder. There is a central nonmoving area in the cone shape in alignment with the axis of the discharging feed line. This area functions as a shutter, which reduces the effective area of discharging channel. It is determined that the flow of feedstuff is set by adjusting the technological gap between discharging feed line and its bottom within defined limits. In accordance with physical and mechanical properties of feed this dependence of feedstuff flow allows to determine corresponding functional parameters of discharging feed line in order to meet the needs of a group of fattening animals
The article provides research findings on changes in quality indicators of rice bran during storage. Efficient conditions for quality stabilization have been developed
Technologies and agro technical requirements to sprinkling machines depending on its flow, the area of irrigated area and agro-climatic zone are presented in the article
At the present time there is a problem in storage
of agriculture machine-tractor park, because when
operating of agricultural machinery parts thereof
are covered by contamination. The most heavily
becomes dirty machinery working in the toughest
conditions. Pollution promotes decrease the
operational reliability, accelerating of corrosion
and aging, reduce the quality of maintenance
service and performance technique. One of the
number of important factors when setting
technique for storage is the clearing of by of
various types pollution, because the during
storage of cleaned surfaces, components and parts
are subjected still greater destruction and
corrosion. Removal of various kinds of pollution
is an important technological process which has a
significant impact on the preservation of
appliances, performance of work, the quality of
the repair and maintenance of cars, culture,
production and human health. The article contains
a classification of contamination depending on the
difficulty of their removal and density, basic
information on techniques and devices for
purification of units and parts of agricultural
machines, as well as on substances used for this.
We have reviewed bombardment of surfaces with
contaminated carbon dioxide ice particles that
leads to its full destruction. We have improved technology and created a universal device and the
experimental plant for cleaning parts and
assemblies prior to storage, which are not only
inferior, but also in the majority superior to
technical and economic performance of existing
analogues
Activation of starter cultures in cold smoked sausage production is one of the most significant technological approaches which allows speeding up fermentation and decreasing the time for air drying of cold smoked sausages. During the research and experimental findings it is confirmed that the activation of starter cultures can be reached by using electromagnetic treatment.
There were presented the results of approbation of technologies of intensification of summer sausages with the application of electromagnetic treatment with low frequencies of start cultures and raw meat in the work. There were cited the results and the substantiation of working out of device for electromagnetic processing. There were determined the optimal frequencies and time for destruction and intensification of microflora growth. In the result of carried out researches there was proven that the electromagnetic processing influences the functional-technological properties and microbiological seeding of raw meat. There were cited the results of researches of influence of processed by electromagnetic field start cultures the functional-technological properties of model stuffing. On the results of researches there was carried out the approbation of offered technology in the course of which the pH, mass share of moisture and microbiological seeding of sausages are tracked. In accordance with reports of probationary center of JSC “Meat factory “Tikhoretskiy”, experimental line of summer sausages corresponds on physical-chemical, microbiological, toxicological, organoleptic indexes, terms of validity TC 9213-006-00422020-2002. Ready product was subjected the organoleptic assessment of specialists of JSC “Meat factory “Tikhoretskiy”
The market for functional food products is continuously
increasing and, according to analysts, by 2020 its
share will reach 40% of all food products. The development
of the healthy food has been gathering momentum
in recent years, the search for non-traditional
types of raw materials is constantly being conducted,
and new recipes for products enriched with natural
food additives are being created. In this regard, special
attention is paid to the production and use of powdered
food additives from plant raw materials. Theoretical
significance and practical applicability of powder
technologies in different years was substantiated by
such famous scientists as Deryagin B.V., Donchenko
L.V., Zimon A.D., Zubchenko A.V., Kasyanov G.I.,
Magomedov G.О., Paschenko L.P., Rebinder P.A.,
Tilesnik M.A., Yankhin E.D. In their opinion, using
natural food additives, it is possible to obtain functional
food products with specified chemical composition
and properties. The objects of our research were apricot,
grape seeds, pumpkin flesh, black currant and seabuckthorn
berries, spinach, apples and flour from lowfat
barley. In the course of the study, the effect of dispersity
of the obtained powders on their antioxidant
activity and frictional properties was studied. The expediency
of introducing powders into the composition
of multicomponent food products for enriching them
with carbohydrates, vitamins and microelements is
shown. The organoleptic evaluation of the produced
powders showed that they have high taste values. The
study of organoleptic and microbiological indices of
products enriched with such powders indicates prolongation
of their shelf life. As the main results of the study, we note the assessment of the chemical composition
of the powders from the investigated objects, as
well as the improvement of the technology of drying of
plant raw materials with sparing technological regimes
of its implementation
Currently, secondary resources of vegetable raw materials are widely used in solving the food, environmental and energy issues, as well as an additional source of substances of natural origin. A significant amount of secondary resources is produced during the processing of sunflower seeds - the main oilseed Kuban. Fats industry, while processing seeds, mainly extracts only one component - vegetable oil and is having a huge amount of meal, which is mainly used for agricultural purposes. Valuable property of sunflower meal is that it is high in protein, low cost and lack of toxic and anti-nutrients. Favorable amino acid composition determines the viability of recovering proteins from sunflower meal. Proteins were extracted from sunflower meal with a dispersing agent which may be water, sodium salts, alkalis, acids, or any organic solvent, followed by precipitation of the protein at the isoelectric point with hydrochloric acid. However, this protein has a high content of phenolic compounds, which gives it a dark color. The high concentration of chlorogenic acid in sunflower meal and its ability to form a dark colored complex with proteins limits the use of sunflower proteins in the food industry. All known methods of protein purification products from phenolic compounds, in particular chlorogenic acids, are mainly aimed at reducing the use of solvents and washing using membrane technology. However, in most cases, their use is either inadequate due to removal of phenolic compounds or decreasing the nutritional and biological value of the obtained product due to the toxicity of the solvent used, and an inability to completely remove it from the protein