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"Plotnikova, I V"
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Structural and Electromagnetic Properties of Lithium Ferrite Manufactured by Extrusion Printing
The structure and electromagnetic properties of a lithium ferrite, Li
0.5
Fe
2.5
O
4
, fabricated by an additive manufacturing process based on extrusion printing of ferrite samples with a binder substance followed by hightemperature sintering are studied. A preliminary ferrite-powder synthesis is carried out by the solid-phase method using iron oxide and lithium carbonate. The ferrite paste for printing is prepared using a binder based on ethyl cellulose and terpineol. The samples measuring 100 and 500 μm are fabricated by extrusion in a Voltera V-one 3D printer. The samples are sintered in a laboratory furnace at 1100°C. The microstructure and properties of the resulting ferrites depend on the printed layer thickness. The samples are characterized by a relative density of 72 and 76%, a specific saturation magnetization of 50 and 62 emu/g, a Curie temperature of 625 and 630°C, and a specific electric resistivity of 1.1·10
10
and 1.6·10
9
Ω·cm for the 100 and 500 μm-thick samples, respectively.
Journal Article
Forecasting and quality control of confectionery products with the use of \water activity\ indicator
For confectionery products, the value of water activity is mainly determined by their moisture and sugar content in a recipe. Along with the preserving effect, sugar is involved in the formation of organoleptic, functional and technological products properties; it also regulates their acidity, lowers water activity, which increases water binding energy in material and reduces probability of microorganisms' development. To reduce sugar content in products, white cane sugar is replaced by other sugars, sugar substitutes, or \"new generation\" sweeteners, which differ in their chemical nature, sweetness degree and technological properties (including water-binding ability). To obtain a specific confectionery product with specified consumer properties, it is necessary to make a technologically justified choice of the most suitable raw materials and semi-finished products (you need to know the chemical composition, humidity and water activity amount). The purpose of the study is the generalization and systematization of the information available in the scientific and technical literature on the value of the water activity indicator of raw materials, semi-finished products and confectionery products; obtaining new experimental data on the value of the water activity index in a number of \"new generation\" sweeteners sold in the Russian market. By controlling the moisture content and Aw indicator value of the products, it is possible to forecast the intensity of various physicochemical, biochemical and microbiological processes during products storage, to create \"Stability maps of confectionery products depending on water activity\" and to produce products with the required shelf life.
Journal Article
Technological aspects of whey by-products use in the production of zephyr of improved quality
The research in the field of sugar-free zephyr production with the use of milk whey by-products - whey permeate powder and whey protein dry concentrate - is presented. The quality indicators of the ingredients used are investigated, their characteristics and nutritional value are presented. The foaming properties of dry whey protein concentrate were evaluated in order to establish the optimal content of dry substances of the protein solution for its further use in the production of confectionery masses of foamy structure. The greatest maximum value of the foaming ability (403%) was observed when using solution with a mass fraction of dry substances (24%) with the addition of citric acid in the amount of 0.8% (pH of the solution - 4.1). When replacing white sugar with permeate in zephyr production and using molasses in greater amount than in the control sample, the viscosity of zephyr mass decreases to a greater extent, the volume of foam, its stability and dispersion increase. The developed samples of zephyr, in comparison with the control sample, have a lower density 1.2-1.3 times. Also, they do not contain white sugar, have a reduced total carbohydrate content 1.2-1.3 times. The content of easily digestible carbohydrates is reduced 1.5-1.7 times, which in turn made it possible to obtain products of moderate sweetness, increased protein content 1.1-1.6 times, reduced calorie content 1.5-1.6 times, decreased glycemic index 1.5-1.6 times.
Journal Article
The analysis of toxic connections content in water by spectral methods
The current state of ecology means the strict observance of measures for the utilization of household and industrial wastes that is connected with very essential expenses of means and time. Thanks to spectroscopic devices usage the spectral methods allow to carry out the express quantitative and qualitative analysis in a workplace and field conditions. In a work the application of spectral methods by studying the degradation of toxic organic compounds after preliminary radiation of various sources is shown. Experimental data of optical density of water at various influences are given.
Journal Article
The analysis of the process of complaints' consideration using statistical methods of control
The paper considers the task of reducing the time for processing claims using statistical methods for monitoring and analyzing data. The main significant factors of occurrence of inconsistencies are identified. Descriptive statistics were used to obtain primary information. Control charts of individual values were constructed and analyzed on the basis of the Pareto methodology. A statistically significant difference between groups of data was determined on the basis of analysis of variance and comparison of graphs. Based on the results of the analysis, the stage of the claims processing process was identified, which had the longest duration. Developed system solutions that reduce the length of the claims process.
Journal Article
Edible cream-like mass: better quality, higher productivity
Edible cream-like mass has a number of advantages over other confectionery masses. Being more efficient in production, they are also more digestible, more popular, and have a gentle creamy structure. However, they also have a number of drawbacks such as inconsistency, low porosity, high sugar capacity and caloric content. It is not just the chemical composition of ingredients or their basic physical, structural, and mechanical properties, but also the design of whipping machines and the whipping settings that affect the way such pastes develop their creamy structure and other properties. The paper evaluates the production of sugar-less maltodextrin-based cream-like pastes using a highly efficient experimental semi-industrial whipping machine. For production, we used high-DE maltodextrin as well as special fats. We have studied how the ratio of ingredients could affect the quality and the structural-mechanical properties of such mass. We have managed to optimize the recipes to assure the best quality. The samples we produced are of better quality, lower sugar capacity and caloric content. Realization of the presented development will allow one to intensify production process twice, to lower power - and labor input of production, prime cost of products 1.5 times, content of digestible carbohydrates by 50%, the caloric content of products by 126 kcal, to reduce floor spaces.
Journal Article
The selection criteria elements of X-ray optics system
At the design of new modifications of x-ray tomography there are difficulties in the right choice of elements of X-ray optical system. Now this problem is solved by practical consideration, selection of values of the corresponding parameters - tension on an x-ray tube taking into account the thickness and type of the studied material. For reduction of time and labor input of design it is necessary to create the criteria of the choice, to determine key parameters and characteristics of elements. In the article two main elements of X-ray optical system - an x-ray tube and the detector of x-ray radiation - are considered. Criteria of the choice of elements, their key characteristics, the main dependences of parameters, quality indicators and also recommendations according to the choice of elements of x-ray systems are received.
Journal Article
Choice of Parameters and Stability of Nonlinear Vibration Isolation Device
Work of active vibration isolation devices with single-mass electromagnetic suspension taking into account of real characteristics of the voltage regulators is described. The analytical researches are carried out; the areas of stability of work of nonlinear vibration isolation device are defined.
Journal Article
Mathematic modeling of the method of measurement relative dielectric permeability
The method of measuring relative permittivity's and the position of the interface between layers of a liquid medium is considered in the article. An electric capacitor is a system consisting of two conductors that are separated by a dielectric layer. It is mathematically proven that at any given time it is possible to obtain the values of the relative permittivity in the layers of the liquid medium and to determine the level of the interface between the layers of the two-layer liquid. The estimation of measurement errors is made.
Journal Article