The article considers technique of field and laboratory studies contours humidification under drip irrigation, from which they were derived depending determining of geometric parameters of these contours. Such as depth contour humidification and radius. Describes the comparison of calculated results with experimental mathematical equations and laboratory data. Materials recommended articles used in the design drip irrigation fruit and grapes gardens, vegetable gardens
The thermal balance of an electro-ozonizer is presented in this article. As the share of radiant energy having impact on heating of the generator of ozone is defined and the way of decrease in this influence is offered
Article is devoted to justification of influence of ozon-air mix at sterilization of vegetable substrata and fodder grain in the course of biotechnological production
The study of the use of ozon-air mix is presented in the article as a disinfecting substance in production of dietary supplement. A comparative analysis of various technologies of sterilization is provided
We have presented a comprehensive calculation of chain drive with internal teeth, comprising: geometric calculations, power and dynamic parameters of the transmission, as well as a method for fabricating the sprocket with internal teeth and wear prediction model of roller chain
The article deals with the methods of mathematical simulation of water distribution processes by the machine of unbroken front moving with deflector nozzles of sector influence. Mathematical simulation using lets choose the optimum labor and money expenditure. The nozzles work under low pressures, it results in power inputs reduction of liquid distribution process about the field along with more regular water distribution. The coefficient of water doze variation 1,71% under 7 m distance between the nozzles is got in the circulation example
The article analyzes the state of the dairy industry at the present stage. The efficiency of using concen-trates of melons in the production of multicom-ponent dairy dessert has been proved. The positive influence of concentrates tested on the structural and mechanical properties of jelly dessert, organoleptic and nutritional value of the product has been shown. We have also revealed the reduction in the concentration of the gelling agent in jelly
In the article we have given theoretical substantiation and proposed the innovation technologies of the complex tomato raw material processing with the use of physical, physicochemical and biochemical methods of action on the tomato raw material, the semi finished products, such as the action of electromagnetic fields and super high frequencies radiations, ultrasound treatment and CO2- extraction
The peculiarities of tomato cultivation and processing grown in Dagestan are considered. The layout of multistory electric dryer allowing drying prepared and sliced tomatoes in an inert gas is described
The article gives a detailed survey of the history of the industrious output and describes the prebiotic properties of palatinose. It puts under the discussion the most important technological properties of sweetener, which application might turn confectionery products to the items of functional diet