MODELING OF OPERATION PROCEDURE OF SYNCHRONIZATION IN TEN-SPEED GEAR BOX OF TRUCKS

Different combinations of synchronizers switching at clutching in the ten-speed gear box are considered

A hypercube queueing loss model with customer-dependent service rates

This paper is concerned with the solution of a specific hypercube queueing model. It extends the work that was described in a related paper by Atkinson et al. [Atkinson, J.B., Kovalenko, I.N., Kuznetsov, N., Mykhalevych, K.V., 2006. Heuristic methods for the analysis of a queuing system describing emergency medical services deployed along a highway. Cybernetics & Systems Analysis, 42, 379-391], which investigated a model for deploying emergency services along a highway. The model is based on the servicing of customer demands that arise in a number of distinct geographical zones, or atoms. Service is provided by servers that are positioned at a number of bases, each having a fixed geographical location along the highway. At each base a single server is available. Demands arising in any atom have a first-preference base and a second-preference base. If the first-preference base is busy, service is provided by the second-preference base; and, if both bases are busy, the demand is lost. In practice, because of differences in travel times from the first and second-preference bases to the atom in question, the service rate may be significantly different in the two cases. The model studied here allows for such customer-dependent service rates to occur, and the corresponding hypercube model has 3n states, where n is the number of bases. The computational intractability of this model means that exact solutions for the long-run proportion of lost demands (ploss) can be obtained only for small values of n. In this paper, we propose two heuristic methods and a simulation approach for approximating ploss. The heuristics are shown to produce very accurate estimates of ploss.

ANALYSIS OF ACTUATORS CONSTRUCTIONS FOR VEHICLE CLUTCH CONTROL

The most widely applied actuators of vehicle declutching are considered, and advantages and disadvantages of their operation are analyzed

Evaluation of Oxidity Resistance of Milk-containing Products Based on Blending of Vegetable Oils

It is known that one of the main causes of spoilage of fats (in particular vegetable fats), as well as products made with their use, is an increase in acid and peroxide numbers. Physicochemical indicators have a significant impact not only on the quality and organoleptic characteristics of the product, but also on its safety. For this purpose, the dependence of the indicators of acid and peroxide numbers of the created blend of vegetable oils in the technologies of milk-containing products during storage has been investigated. The object of research is experimental samples of a three-component blend of vegetable oils and milk fat isolated from milk-containing curd paste and milk-containing sour cream sauce. The subject of research is the dynamics of the growth of acid and peroxide numbers of samples and changes in their organoleptic quality indicators. The obtained data on the kinetics of oxidation of a blend of vegetable oils indicate that the increase in acid and peroxide numbers during the studied shelf life does not differ in intensity. The average threshold for an increase in acid and peroxide numbers is insignificant and amounts to 0.02–0.03 mgKOH/h and 0.2–0.21 mmol1/2O/kg for 5 days. In accordance with the obtained results of the kinetics of oxidation of the released fat of milk-containing curd paste, there is a slight increase in acid and peroxide numbers, namely: at the end of 7 days – up to 0.3 mgKOH/h and 1.9 mmol1/2O/kg, respectively, and in at the end of 10 days– up to 0.32 mgKOH/h and 2.3 mmol1/2O/kg. Based on the obtained results of the kinetics of oxidation of the released fat from the milk-containing sour cream sauce, there is a tendency to a gradual increase in the acid and peroxide numbers with an increase in the oxidation time. It is noted that the maximum values of acidic – 0.3 mgKOH/h and peroxide numbers – 2.2 mmol1/2O/kg at the end of the shelf life of 21 days are reached. According to the results obtained for the organoleptic evaluation of experimental samples of the blend and the released fat from milk-containing products, no significant changes were found during the studied shelf life

Математичні системи комп’ютерної алгебри як засіб підвищення ефективності і якості освітнього процесу з вищої математики

Застосування систем символьної математики розглядається як один з основних напрямків впровадження нових інформаційних технологій за курсом вищої математики. Обговорюються можливі способи застосування таких систем і коло завдань, які доцільно вирішувати з їх допомогою. Наведено відомості про досвід використання системи Maple на кафедрі прикладної математики Вінницького національного технічного університету

Evaluation of Oxidity Resistance of Milk-containing Products Based on Blending of Vegetable Oils

It is known that one of the main causes of spoilage of fats (in particular vegetable fats), as well as products made with their use, is an increase in acid and peroxide numbers. Physicochemical indicators have a significant impact not only on the quality and organoleptic characteristics of the product, but also on its safety. For this purpose, the dependence of the indicators of acid and peroxide numbers of the created blend of vegetable oils in the technologies of milk-containing products during storage has been investigated. The object of research is experimental samples of a three-component blend of vegetable oils and milk fat isolated from milk-containing curd paste and milk-containing sour cream sauce. The subject of research is the dynamics of the growth of acid and peroxide numbers of samples and changes in their organoleptic quality indicators. The obtained data on the kinetics of oxidation of a blend of vegetable oils indicate that the increase in acid and peroxide numbers during the studied shelf life does not differ in intensity. The average threshold for an increase in acid and peroxide numbers is insignificant and amounts to 0.02–0.03 mgKOH/h and 0.2–0.21 mmol1/2O/kg for 5 days. In accordance with the obtained results of the kinetics of oxidation of the released fat of milk-containing curd paste, there is a slight increase in acid and peroxide numbers, namely: at the end of 7 days – up to 0.3 mgKOH/h and 1.9 mmol1/2O/kg, respectively, and in at the end of 10 days– up to 0.32 mgKOH/h and 2.3 mmol1/2O/kg. Based on the obtained results of the kinetics of oxidation of the released fat from the milk-containing sour cream sauce, there is a tendency to a gradual increase in the acid and peroxide numbers with an increase in the oxidation time. It is noted that the maximum values of acidic – 0.3 mgKOH/h and peroxide numbers – 2.2 mmol1/2O/kg at the end of the shelf life of 21 days are reached. According to the results obtained for the organoleptic evaluation of experimental samples of the blend and the released fat from milk-containing products, no significant changes were found during the studied shelf life