Cobalt oxide nanosheet and CNT micro carbon monoxide sensor integrated with readout circuit on chip

100學年度研究獎補助論文[[abstract]]The study presents a micro carbon monoxide (CO) sensor integrated with a readout circuit-on-a-chip manufactured by the commercial 0.35 μm complementary metal oxide semiconductor (CMOS) process and a post-process. The sensing film of the sensor is a composite cobalt oxide nanosheet and carbon nanotube (CoOOH/CNT) film that is prepared by a precipitation-oxidation method. The structure of the CO sensor is composed of a polysilicon resistor and a sensing film. The sensor, which is of a resistive type, changes its resistance when the sensing film adsorbs or desorbs CO gas. The readout circuit is used to convert the sensor resistance into the voltage output. The post-processing of the sensor includes etching the sacrificial layers and coating the sensing film. The advantages of the sensor include room temperature operation, short response/recovery times and easy post-processing. Experimental results show that the sensitivity of the CO sensor is about 0.19 mV/ppm, and the response and recovery times are 23 s and 34 s for 200 ppm CO, respectively.[[incitationindex]]SCI[[booktype]]電子

Reducing Time to Reset a Stateful System Under Test (SUT)

The qualification of continuously running, stateful systems requires a full reset to initial state due to the state-altering nature of a finite workload. A full reset entails teardown and restart of the system to a known initial state, which can cause the workload to experience long downtimes for the duration of the reset. This disclosure describes techniques that reduce reset durations that occur in the context of testing stateful systems. In a one-time operation, an initial state is maintained in persistent storage, e.g., in cloud-based virtual disks. The system under test (SUT) is reset using the stored initial image. The time saved in the obviated teardown-and-restart procedure directly translates to reduced startup and qualification times and obviates other time-consuming procedures such as reinstalling dependent libraries and software. The techniques generally reduce interruptions in testing and are especially useful for narrow rollout windows

ХИМИЧЕСКИЕ СЕНСОРЫ НА ОСНОВЕ НАНОСТРУКТУРИРОВАННЫХ МАТЕРИАЛОВ. ЧАСТЬ 1. ГАЗОВЫЕ СЕНСОРЫ. (Обзор)

Analysis of modern methods of preparation of gas sensors than utilize nanostructural materials in the basic construction has been made. Nanostructural materials utilization in the sensor increases specific surface area of its sensitive layer. Two groups of the methods that promote to solve this task were selected. The first one is related to the utilization of nanoporous anodic alumina substrate and/or membrane as sensor template. The second one includes the preparation of the sensitive layers based on the 1D–3D nanostructures. Enhancement of the sensor output characteristics is determined by the collection of advanced physicalchemical properties of nanomaterials and nanostructures utilized in the sensor construction.Проведен анализ современных методов изготовления газовых сенсоров, в элементах конструкции которых используются наноструктурированные материалы. Выделены две группы методов, способствующих увеличению удельной поверхности чувствительного слоя сенсора: первая – использование в качестве основы для кристалла сенсора подложки или мембраны из нанопористого анодного оксида алюминия, вторая – формирование чувствительных слоев  газового сенсора с  большой  удельной  поверхностью  на основе 1D–3D наноструктур. Повышение выходных характеристик сенсора определяется совокупностью улучшенных физико-химических свойств наноматериалов и наноструктур, используемых в его конструкции

Prospects for the production of culinary products from turkey meat (a review)

The purpose of the research is to analyze the prospects for the production and processing of turkey meat to expand the range of culinary products. The technological potential of turkey meat for the production of culinary products has been considered. High biological value and dietary qualities have been noted. The turkey is considered to occupy a significant segment in the volume of poultry production, which is constantly increasing as a result of the growth in consumer demand. The volumes of production of turkey meat have been given and the largest domestic producers of turkey meat noted. The dynamics of production and consumption of turkey meat in Russia has been presented. The structure of consumption of turkey meat in Russia in % of the total amount of meat consumed has been given. The types of turkeys and their characteristics have been considered. The advantages of choosing turkey meat in comparison with other types of poultry meat are noted. According to its biological and economic characteristics, turkey meat is one of the most promising types. The range of culinary products from turkey meat, its chemical composition, fabrics, varieties have been considered. The industrial advantages of white meat compared to red meat have been shown. An assortment of appetizers, first and second courses is given. Data analysis shows that minimally processed turkey is an excellent source of protein, vitamins and minerals. Turkey meat is regarded to be the meat of the future due to its low fat content and high protein content. Turkey meat, due to its high technological potential, the absence of an allergic effect on the human body, is the primary raw material for the production of culinary products for baby food, dietary, therapeutic, preventive, functional purposes. To prepare new types of culinary products from turkey meat and expand the range of this group, it is advisable to use innovative sous-vide technology that preserves the maximum nutritional and biological value of the finished product

ПРЕКОНЦЕНТРАТОР ГАЗОВОЙ СИСТЕМЫ «ЭЛЕКТРОННЫЙ НОС»

The opportunity of nanoporous anodic alumina substrate utilization for the manufacture of the preconcentrator of gas system «Electronic nose» is shown. Optimization of temperature distribution in the preconcentrator area containing adsorbent could be possible by the choice of the basic parameters of the alumina substrate and preconcentrator geometry.На основании данных моделирования показана возможность использования подложек из нанопористого анодного оксида алюминия для изготовления преконцентратора газовой системы «Электронный нос». При использование нанопористого анодного оксида алюминия требуемый диапазон температур 500–600 К по площади преконцентратора может быть достигнут при более низких значениях потребляемых мощностей по сравнению с кремниевой подложкой

THE EFFECT OF DOUGH PREPARATION METHODS USING BEET JUICE ON THE QUALITY INDICATORS OF WHITE FLOUR BREAD

The article considers the possibility of using beet juice in the production of white flour bread. The use of beetroot juice in the recipe will not only enrich the product with vitamins, minerals, dietary fiber, pectin, fiber, but also improve and make the appearance of the product noticeable.The purpose of the research is to study the technology of white flour bread production with the addition of table beet juice.The tasks are the following: to substantiate the use of beet juice in the technology of wheat bread; to investigate the effect of beet juice on the lifting power of baker's yeast; to determine the effect of beet juice on the quality indicators of wheat bread; to develop a technical and technological map for white flour bread with the addition of beet juice.To evaluate raw materials, semi-finished products and finished products, modern methods of analysis have been used to determine the chemical composition, nutritional and biological value, physicochemical and organoleptic characteristics of the samples under study. Trial baking was carried out on the basis of the Maikop State Technological University at the Department of Food Technology and Catering, the Faculty of Agricultural Technologies. To knead the dough, a blend of juices obtained from Bordeaux and Krasny shar beet varieties was used. The dough was prepared using straight dough method, long straight dough method and sourdough methods. In the course of the study, a positive effect of table beet juice on the technological properties of the dough, the lifting power of yeast, as well as the quality of the finished bread was established. The use of juice during kneading has shown an acceleration of the lifting force of the yeast and an improvement in its technological properties

Development of the technology of «Mozzarella» goat cheese with specified functional properties

The article shows the prospects for the production of Mozzarella cheese of goat milk and dry sourdough. Cheese contains vital nutritional components, they are biologically complete and play an important role in the diet. Searching for new resources is an urgent problem. The solution may be to expand the range of cheeses not only of cow milk, but also of other farm animals, for example, goats. Their milk is absorbed faster and is used in medical and preventive nutrition. On the consumer market goat milk products are mainly represented by farms, and their range is small. The authors carried out the research on the selection of starter cultures containing probiotic cultures from bifidobacteria, acidophilus bacillus and thermophilic streptococcus, to optimize the technological process for the production of Mozzarella cheese based on goat milk. These cultures represent a beneficial microflora that inhabits the human body, helping to absorb nutrients and digest food. An important quality of probiotics that ensures their physiological effect is their high growth rate and compatibility with other microorganisms present in the gastrointestinal tract. It has been found that all the studied samples of goat milk in terms of composition have indicators that meet the requirements of GOST for goat milk. Comparative analysis of cow and goat milk has shown predominant indicators of the quality of goat milk in comparison with cow milk. The processes of coagulation and fermentation of goat milk under the influence of various starter cultures have been studied. The use of ABT-5-Probio-TecTM probiotic starter culture, which accelerates the technological process and imparts functional properties to the product, has been substantiated. The possibility of using goat milk in the production of cheeses with cheddaring and thermomechanical processing has been proven. Microscopic examination of a sample of Mozzarella cheese on ABT-5 sourdough has shown that bifidobacteria survive after heat treatment at high temperatures

Development of the recipe and technology of semi-finished mock cutlets of functional purpose

Increase in animal protein resources is of great importance on a global scale. Proteins of animal origin provide the human body with basic macroand micronutrients and support normal human life and activities. Poultry meat occupies a significant proportion in the state program of production and sale of animal proteins. From year to year, the growth and consumption of poultry meat (30...35 %) is constantly increasing. Mechanically deboned poultry meat is characterized by less technological potential and is in need of increase its functional and technological properties in the formation of food systems with specified properties.The article shows the possibility of expanding the assortment of meat chopped semi-finished products (cutlets) of functional purpose using a compositional mixture in a recipe that helps to increase biological and nutritional value.The purpose of the research is to develop the recipe and technology of mechanically deboned poultry meat semi-finished products (cutlets) of functional purpose using non-traditional raw materials, namely compositional mixture (CM).The qualitative and quantitative composition of the compositional mixture for cutlets of functional purpose from mechanically deboned poultry meat has been substantiated and selected.The influence of the dosage of the compositional mixture consisting of a solid Adygh cheese«Mate» (powder), oatmeal and garlic powder, on the consumer properties of mechanically deboned poultry meat has been investigated. The quality indicators (organoleptic and physico-chemical ones) cutlets of functional purposes have been investigated.The recipe and technology of functional cutlets has been developed where wheat bread is replaced completely (100%) with a compositional mixture and coating with oatmeal flour. This technology has shown the best quality indicators

Investigation of quality indicators of grape pomace of white and red grape varieties as pectin-containing raw materials used in the design of functional soft drinks

Due to its unique structure, chemical composition, physical and mechanical properties, grapes are one of the most valuable types of plant raw materials, the processing of which produces by-products: grape pomace, grape seeds, grape bunches, yeast sediments. The amount of grape pomace is about 20-25% of the total mass; if not used, this leads to an increase in production costs. Traditionally, grape pomace has been used as fertilizer or animal feed, but only the polyphenol content has been studied. Grape pomace is a complex natural composition of various components: skins, stems, grape seeds (seeds). Red wine marc is a by-product of fermentation, while white and rosé wine marc is removed before alcoholic fermentation, leaving the fermentable sugars in the marc. They contain organic acids, vitamins, microelements, and grape oil extracted from the seeds. The industry is expected to function as a natural ecosystem, with waste from one industry becoming the raw material for another. In order to rationally use natural raw materials, the main emphasis is on the development and implementation of new competitive high-tech safe technologies, as well as the search for new sources of biologically active substances from waste from food enterprises. The purpose of the research is to study the quality indicators of grape marc obtained using the white and red methods of processing grapes as raw materials for the production of functional soft drinks. It has been established that grape pomace is represented mainly by skins (84.8-87%). The main acids in grape pomace are tartaric («Firstborn of Magarach», «Cabernet Sauvignon») and malic. The main cation is potassium («Rkatsiteli»). The rich chemical composition provides enormous potential for the use of secondary grape processing products for the production of functional soft drinks

Development of recipes and technology for butter cookies using various types of flour and flax seeds

Extension of the assortment of products with increased nutritional and biological value can be achieved in different ways. One way is to use various supplements containing functional ingredients. This approach makes it possible to create food products with specified functional properties. This article presents a developed flour confectionery product, i.e. butter cookies using various types of flour and flax seeds. The characteristics of the chemical composition and functional properties of flax seeds have been presented. The choice of flax seeds as a functional ingredient is due to their high content of biologically active substances, a sufficiently large raw material base and availability. The use of flax seeds in the technology of butter cookies to enrich them with vitamins and minerals has been substantiated. Flax seeds and their processed products have a unique chemical composition, a wide range of properties and a set of biologically active substances. The influence of oatmeal and flaxseed flour on the quality of butter cookies has been studied and their optimal dosages in the cookie recipe selected. The optimal percentage ratio of wheat and oat flour has been established –90:10; wheat and flax flour – 90:10. The influence of flax seed dosage on the quality of butter cookies has been studied and the optimal percentage of flax seeds established – 10%. A recipe and technology for three types of butter cookies have been developed: butter cookies with the addition of flax seeds, butter cookies with the addition of oatmeal and flax seeds, butter cookies with the addition of flax flour and flax seeds