THE DESCRIPTION OF PROCESS OF WATER GIVING OF THE AEROHYDRAULIC WATER LIFT WITH THE REGRESS EQUATION
In the article we have considered the experimental installation, for realization of full factorial experiment on research of productivity of the aerohydraulic water lift. The regress equation describing process of water giving of the aerohydraulic water lift has been
received. We have also checked the adequacy of the equation of regress
In the article we have described the software for automatic control system of air cooling of gaseous and liquid media. We have developed an auto-matic system of air-cooled gaseous and liquid media, consisting of ramp-function and auto-ray system of regulation
Recipe and diet of people engaged in mental activities determine the peculiarities of their lifestyle. It relates to sedentary lifestyle, sitting position, high stress loads. Features of the lifestyle of this population require the application of the fundamental laws of nutrition and a careful calculation of physiological needs in nutrients. Relatively small muscle load and the habit of high calorie food leads to weight gain, obesity and diseases of the cardiovascular system. Based on biomedical research and analysis of respondents’ data, we have formulated basic requirements for the development of biologically safe food products for people engaged in mental work. The article also assesses the chemical composition of the animal and vegetable raw materials grown in the Kuban. We have developed a technology of fish and fish products and meat and cereal canned food for people engaged in mental work. As a result of experimental and analytical studies, we have substantiated the composition of food and medicinal plants for obtaining antioxidant complex. We have also developed a CO2-technology for production of the antioxidant complex
In the article we have developed a new technology for
producing linseed oils by mixing linseed seeds of
different varieties and method of calculation of the
corresponding mixture. It also shows a comparison of
indicators of the quality of the oils of specified fatty
acid composition obtained by blending flax seed
varieties and blending finished with linseed oils
The new device of protection, which works depending on the factor of asymmetry of pressure and loading of asynchronous electric motor, is offered. The principle of its action is described in details
The carried out analysis studies the influence of
various factors on the preservation of
agricultural products and shows that it is largely
determined by design features of machinery and
technological methods of use. The efficiency of
agricultural and mobile trailer machines has
been forming by service and storage. Low
quality of work associated with the storage of
agricultural machines is conditioned by the fact
that the lack of financial capacity of rural
producers on acquisitions of modern equipment
and materials for carrying out the preparation of
for long storage, and also the construction of
modern agricultural machinery storage sites. If
a car can be fully or partially protected from the
solar radiation, rain and snow, simply by
removing it in the room, under a canopy or
covered with a protective cover, by the
formation of condensation on the surface of the
machine units and parts these ways to protect
do not work. Enhancing of preservation of
agricultural machinery is possible when
protecting the vehicles from atmospheric
precipitation in the form of snow and rain,
influence of solar radiation, and also due to the
change heat exchange processes of the machine with the environment that prevents the
formation of moisture condensate on its surface,
ie. we have to create conditions when cooling
rate at which the surface of the machine would
be equal to or less the rate of cooling air. This is
possible through the use of a special design,
which would prevent the intense heat radiation
of the machine into the environment, ie, would
reflect heat rays using its surface and return
them to its surface and thus fulfill the role of the
heat shield
This article presents theoretical problems of constructing distance detectors as a relay of full impedance based on converters with a rotating magnetic field. A variant of the practical implementation of device and test results is proposed
The food status of Russians is characterized by deficiency of protein. Perspective sources of food protein are the secondary resources of the oil and fat industry received when processing seeds of sunflower, including sunflower meal. Unfortunately,
the features of technological process at the oilextracting press exclude a possibility of receiving food protein-containing products from them without the additional processing increasing biological value and improving technical characteristics of proteins. On the basis of the above information, the researches of a protein complex of sunflower cake, development of ways of regulation of its functional
and technological properties and increase of biological value is up-to-date. The article presents the analysis of the influence of enzymatic modification on the distribution of electrophoretic
fractions of the modified protein isolates
Based on the analysis of the phase composition, the average grain size measured by high resolution electron microscopy and multifractal parameterization structure shows the relationship of coating properties with their structural-phase state. The regularities of the evolution of the structural parameters and multifractal characteristics of the surface layers of materials with shape memory can predict the properties of the composition of the "steel-coating". On the basis of experimental studies, it has been shown that mechanical activation of powders of materials with shape memory effect based on TiNiTa makes it possible to create an effective technology training sprayed material which will generate nano-structured surface layers by high-speed flame spraying. The influence of the mechanical activation of TiNiTa powder on the quality of surface layers formed by high-speed flame spraying was investigated, and a significant improvement in the structure of the surface layer was found, with reduced porosity, high adhesion, and, consequently, increased functionality and mechanical properties. The evolution of the structure at all stages of surface modification based on the fractal approach multifractal parameterization method, which is based on qualitative analysis and instrumental methods in addition to classic microstructure parameters like grain size and specific area related to the physical and mechanical properties, is quantitative information. It was established experimentally that after high-speed flame spraying, the performance characteristics of mechanically activated shape memory TiNiTa powder improved: cyclic durability under high-cycle fatigue increased by about 35.6%, and the wear resistance increased by 3.6 times
The 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"