5 research outputs found
ΠΡΠΈΠΌΠ΅Π½Π΅Π½ΠΈΠ΅ Π²ΠΈΠ±ΡΠΎΠ΄ΠΈΠ°Π³Π½ΠΎΡΡΠΈΠΊΠΈ ΠΏΡΠΈ ΡΠΎΠ·Π΄Π°Π½ΠΈΠΈ ΡΠ»Π΅ΠΌΠ΅Π½ΡΠΎΠ² ΠΏΠ΅ΡΡΠΎΠ½Π°Π»ΡΠ½ΠΎΠ³ΠΎ ΡΠ»Π΅ΠΊΡΡΠΎΡΡΠ°Π½ΡΠΏΠΎΡΡΠ°
The study of vibration loading of the main elements of personal electric vehicles and the search for ways to reduce vibration characteristics was conducted. The issues of measuring vibration arising on a bicycle, which is driven by human muscle power and an electric drive, are considered. Measurements of vibration acceleration and frequency spectra in a certain area of motion were carried out using the βOctave-101VMβ spectrum analyzer in three stages. At the first stage, the electric bike was driven by a pedal drive, at the second β by an electric drive, at the third β the pedals and the electric drive worked in parallel. As a result of the tests carried out, it was found that the greatest vibration occurred in the βMotorβ mode during the use of an electric bicycle, the least vibration occurred when driving with the electric motor turned off. It was found that the electric drive increases the vibration level (at the same time, the electric bike does not exceed the maximum permissible values of vibration levels on all axes). In order to reduce the vibration arising from the electric motor on a personal electric vehicle, a 3D computer model has been developed and an airless wheel mover has been manufactured using this model on a 3D printer (a wheel for an electric scooter with internal damping has been manufactured). Bench tests have shown that the developed wheel, in comparison with a pneumatic tire, has a smaller (up to 45 %) contact spot. The results obtained can be used in the development of competitive products, in particular personal electric vehicles.ΠΡΠΎΠ²Π΅Π΄Π΅Π½ΠΎ ΠΈΡΡΠ»Π΅Π΄ΠΎΠ²Π°Π½ΠΈΠ΅ Π²ΠΈΠ±ΡΠΎΠ½Π°Π³ΡΡΠΆΠ΅Π½Π½ΠΎΡΡΠΈ ΠΎΡΠ½ΠΎΠ²Π½ΡΡ
ΡΠ»Π΅ΠΌΠ΅Π½ΡΠΎΠ² ΠΏΠ΅ΡΡΠΎΠ½Π°Π»ΡΠ½ΡΡ
ΡΠ»Π΅ΠΊΡΡΠΈΡΠ΅ΡΠΊΠΈΡ
ΡΡΠ°Π½ΡΠΏΠΎΡΡΠ½ΡΡ
ΡΡΠ΅Π΄ΡΡΠ² ΠΈ ΠΏΠΎΠΈΡΠΊ ΠΏΡΡΠ΅ΠΉ ΡΠ½ΠΈΠΆΠ΅Π½ΠΈΡ Π²ΠΈΠ±ΡΠ°ΡΠΈΠΎΠ½Π½ΡΡ
Ρ
Π°ΡΠ°ΠΊΡΠ΅ΡΠΈΡΡΠΈΠΊ. Π Π°ΡΡΠΌΠΎΡΡΠ΅Π½Ρ Π²ΠΎΠΏΡΠΎΡΡ ΠΈΠ·ΠΌΠ΅ΡΠ΅Π½ΠΈΡ Π²ΠΈΠ±ΡΠ°ΡΠΈΠΈ, Π²ΠΎΠ·Π½ΠΈΠΊΠ°ΡΡΠ΅ΠΉ Π½Π° Π²Π΅Π»ΠΎΡΠΈΠΏΠ΅Π΄Π΅, ΠΊΠΎΡΠΎΡΡΠΉ ΠΏΡΠΈΠ²ΠΎΠ΄ΠΈΡΡΡ Π² Π΄Π²ΠΈΠΆΠ΅Π½ΠΈΠ΅ ΠΌΡΡΠΊΡΠ»ΡΠ½ΠΎΠΉ ΡΠΈΠ»ΠΎΠΉ ΡΠ΅Π»ΠΎΠ²Π΅ΠΊΠ° ΠΈ ΡΠ»Π΅ΠΊΡΡΠΎΠΏΡΠΈΠ²ΠΎΠ΄ΠΎΠΌ. ΠΠ·ΠΌΠ΅ΡΠ΅Π½ΠΈΡ Π²ΠΈΠ±ΡΠΎΡΡΠΊΠΎΡΠ΅Π½ΠΈΡ ΠΈ ΡΠ°ΡΡΠΎΡΠ½ΡΡ
ΡΠΏΠ΅ΠΊΡΡΠΎΠ² Π½Π° ΠΎΠΏΡΠ΅Π΄Π΅Π»Π΅Π½Π½ΠΎΠΌ ΡΡΠ°ΡΡΠΊΠ΅ Π΄Π²ΠΈΠΆΠ΅Π½ΠΈΡ ΠΎΡΡΡΠ΅ΡΡΠ²Π»ΡΠ»ΠΈΡΡ Ρ ΠΏΠΎΠΌΠΎΡΡΡ Π°Π½Π°Π»ΠΈΠ·Π°ΡΠΎΡΠ° ΡΠΏΠ΅ΠΊΡΡΠ° Β«ΠΠΊΡΠ°Π²Π°-101ΠΠΒ» Π² ΡΡΠΈ ΡΡΠ°ΠΏΠ°. ΠΠ° ΠΏΠ΅ΡΠ²ΠΎΠΌ ΡΡΠ°ΠΏΠ΅ ΡΠ»Π΅ΠΊΡΡΠΎΠ²Π΅Π»ΠΎΡΠΈΠΏΠ΅Π΄ ΠΏΡΠΈΠ²ΠΎΠ΄ΠΈΠ»ΡΡ Π² Π΄Π²ΠΈΠΆΠ΅Π½ΠΈΠ΅ Ρ ΠΏΠΎΠΌΠΎΡΡΡ ΠΏΠ΅Π΄Π°Π»ΡΠ½ΠΎΠ³ΠΎ ΠΏΡΠΈΠ²ΠΎΠ΄Π°, Π½Π° Π²ΡΠΎΡΠΎΠΌ β ΡΠ»Π΅ΠΊΡΡΠΎΠΏΡΠΈΠ²ΠΎΠ΄ΠΎΠΌ, Π½Π° ΡΡΠ΅ΡΡΠ΅ΠΌ β ΠΏΠ΅Π΄Π°Π»ΠΈ ΠΈ ΡΠ»Π΅ΠΊΡΡΠΎΠΏΡΠΈΠ²ΠΎΠ΄ ΡΠ°Π±ΠΎΡΠ°Π»ΠΈ ΠΏΠ°ΡΠ°Π»Π»Π΅Π»ΡΠ½ΠΎ. Π ΡΠ΅Π·ΡΠ»ΡΡΠ°ΡΠ΅ ΠΏΡΠΎΠ²Π΅Π΄Π΅Π½Π½ΡΡ
ΠΈΡΠΏΡΡΠ°Π½ΠΈΠΉ ΡΡΡΠ°Π½ΠΎΠ²Π»Π΅Π½ΠΎ, ΡΡΠΎ Π½Π°ΠΈΠ±ΠΎΠ»ΡΡΠ°Ρ Π²ΠΈΠ±ΡΠ°ΡΠΈΡ ΠΏΡΠΎΠΈΡΡ
ΠΎΠ΄ΠΈΠ»Π° Π² ΡΠ΅ΠΆΠΈΠΌΠ΅ Β«ΠΠΎΡΠΎΡΒ» Π² ΠΏΡΠΎΡΠ΅ΡΡΠ΅ ΠΈΡΠΏΠΎΠ»ΡΠ·ΠΎΠ²Π°Π½ΠΈΡ ΡΠ»Π΅ΠΊΡΡΠΎΠ²Π΅Π»ΠΎΡΠΈΠΏΠ΅Π΄Π°, Π½Π°ΠΈΠΌΠ΅Π½ΡΡΠ°Ρ Π²ΠΈΠ±ΡΠ°ΡΠΈΡ β ΠΏΡΠΈ Π΅Π·Π΄Π΅ Ρ Π²ΡΠΊΠ»ΡΡΠ΅Π½Π½ΡΠΌ ΡΠ»Π΅ΠΊΡΡΠΎΠ΄Π²ΠΈΠ³Π°ΡΠ΅Π»Π΅ΠΌ. ΠΠ±Π½Π°ΡΡΠΆΠ΅Π½ΠΎ, ΡΡΠΎ ΡΠ»Π΅ΠΊΡΡΠΎΠΏΡΠΈΠ²ΠΎΠ΄ ΡΠ²Π΅Π»ΠΈΡΠΈΠ²Π°Π΅Ρ ΡΡΠΎΠ²Π΅Π½Ρ Π²ΠΈΠ±ΡΠ°ΡΠΈΠΈ (ΠΏΡΠΈ ΡΡΠΎΠΌ Ρ ΡΠ»Π΅ΠΊΡΡΠΎΠ²Π΅Π»ΠΎΡΠΈΠΏΠ΅Π΄Π° ΠΏΠΎ Π²ΡΠ΅ΠΌ ΠΎΡΡΠΌ Π½Π΅ ΠΏΡΠΎΠΈΡΡ
ΠΎΠ΄ΠΈΡ ΠΏΡΠ΅Π²ΡΡΠ΅Π½ΠΈΡ ΠΏΡΠ΅Π΄Π΅Π»ΡΠ½ΠΎ Π΄ΠΎΠΏΡΡΡΠΈΠΌΡΡ
Π·Π½Π°ΡΠ΅Π½ΠΈΠΉ ΡΡΠΎΠ²Π½Π΅ΠΉ Π²ΠΈΠ±ΡΠ°ΡΠΈΠΉ). Π‘ ΡΠ΅Π»ΡΡ ΡΠΌΠ΅Π½ΡΡΠ΅Π½ΠΈΡ Π²ΠΎΠ·Π½ΠΈΠΊΠ°ΡΡΠ΅ΠΉ ΠΎΡ ΡΠ»Π΅ΠΊΡΡΠΎΠ΄Π²ΠΈΠ³Π°ΡΠ΅Π»Ρ Π²ΠΈΠ±ΡΠ°ΡΠΈΠΈ Π½Π° ΠΏΠ΅ΡΡΠΎΠ½Π°Π»ΡΠ½ΠΎΠΌ ΡΠ»Π΅ΠΊΡΡΠΎΡΡΠ°Π½ΡΠΏΠΎΡΡΠ΅ ΡΠ°Π·ΡΠ°Π±ΠΎΡΠ°Π½Π° ΠΊΠΎΠΌΠΏΡΡΡΠ΅ΡΠ½Π°Ρ 3D-ΠΌΠΎΠ΄Π΅Π»Ρ ΠΈ ΠΈΠ·Π³ΠΎΡΠΎΠ²Π»Π΅Π½ ΠΏΠΎ Π΄Π°Π½Π½ΠΎΠΉ ΠΌΠΎΠ΄Π΅Π»ΠΈ Π½Π° 3D-ΠΏΡΠΈΠ½ΡΠ΅ΡΠ΅ Π±Π΅Π·Π²ΠΎΠ·Π΄ΡΡΠ½ΡΠΉ ΠΊΠΎΠ»Π΅ΡΠ½ΡΠΉ Π΄Π²ΠΈΠΆΠΈΡΠ΅Π»Ρ (ΠΊΠΎΠ»Π΅ΡΠΎ Π΄Π»Ρ ΡΠ»Π΅ΠΊΡΡΠΎΡΠ°ΠΌΠΎΠΊΠ°ΡΠ° Ρ Π²Π½ΡΡΡΠ΅Π½Π½ΠΈΠΌ Π΄Π΅ΠΌΠΏΡΠΈΡΠΎΠ²Π°Π½ΠΈΠ΅ΠΌ). Π‘ΡΠ΅Π½Π΄ΠΎΠ²ΡΠ΅ ΠΈΡΠΏΡΡΠ°Π½ΠΈΡ ΠΏΠΎΠΊΠ°Π·Π°Π»ΠΈ, ΡΡΠΎ ΡΠ°Π·ΡΠ°Π±ΠΎΡΠ°Π½Π½ΠΎΠ΅ ΠΊΠΎΠ»Π΅ΡΠΎ Π² ΡΡΠ°Π²Π½Π΅Π½ΠΈΠΈ Ρ ΠΏΠ½Π΅Π²ΠΌΠ°ΡΠΈΡΠ΅ΡΠΊΠΎΠΉ ΡΠΈΠ½ΠΎΠΉ ΠΈΠΌΠ΅Π΅Ρ ΠΌΠ΅Π½ΡΡΠ΅Π΅ (Π΄ΠΎ 45 %) ΠΏΡΡΠ½ΠΎ ΠΊΠΎΠ½ΡΠ°ΠΊΡΠ°. ΠΠΎΠ»ΡΡΠ΅Π½Π½ΡΠ΅ ΡΠ΅Π·ΡΠ»ΡΡΠ°ΡΡ ΠΌΠΎΠΆΠ½ΠΎ ΠΈΡΠΏΠΎΠ»ΡΠ·ΠΎΠ²Π°ΡΡ ΠΏΡΠΈ ΡΠ°Π·ΡΠ°Π±ΠΎΡΠΊΠ΅ ΠΊΠΎΠ½ΠΊΡΡΠ΅Π½ΡΠΎΡΠΏΠΎΡΠΎΠ±Π½ΠΎΠΉ ΠΏΡΠΎΠ΄ΡΠΊΡΠΈΠΈ, Π² ΡΠ°ΡΡΠ½ΠΎΡΡΠΈ ΠΏΠ΅ΡΡΠΎΠ½Π°Π»ΡΠ½ΠΎΠ³ΠΎ ΡΠ»Π΅ΠΊΡΡΠΎΡΡΠ°Π½ΡΠΏΠΎΡΡΠ°
Π’ΠΎΠΊΠΎΠΏΡΠΎΠ²ΠΎΠ΄ΡΡΠΈΠ΅ ΠΌΠ°ΡΠ΅ΡΠΈΠ°Π»Ρ Π΄Π»Ρ ΡΠΎΠ΅Π΄ΠΈΠ½ΠΈΡΠ΅Π»ΡΠ½ΡΡ ΡΠΈΠ½ ΠΌΠ½ΠΎΠ³ΠΎΡΠ»Π΅ΠΌΠ΅Π½ΡΠ½ΡΡ Π°ΠΊΠΊΡΠΌΡΠ»ΡΡΠΎΡΠ½ΡΡ ΡΡΠ³ΠΎΠ²ΡΡ Π±Π°ΡΠ°ΡΠ΅ΠΉ
The article deals with the choice of materials for connecting tires of traction batteries (TB). The optimal parameters of their spot welding with batteries are experimentally established (the ο¬rst pulse with a current of 7 kA duration of 1 ms, the break between the pulses of 1 ms, the second pulse with a current of 7 kA duration of 2 ms). When operating the traction battery on electric vehicles, the resistance of the connecting tires should not lead to heating of the batteries in order to avoid overheating above 60 Β°C. In most modern TB, consisting of Li-ion elements, a nickel tape is used for the connection. To ensure the weldability of materials (copperβnickel or nickelβnickel), it is important that the operating temperature is reached at a short-term current pulse in the welding zone. One of the solutions to this problem is the application of a metal coating. Experiments were conducted on the weldability of various materials, including those with applied coatings. The best results in weldability were shown by tires made of tinned copper, which was welded to nickel plates (emitting the battery body). Tear tests of the welded samples were carried out. The tensile strength of the original copper tires was 340β450 MPa. When welding copperβnickel and copper(tinned) β nickel plates, the strength limit values reach 70 % of the strength of the original copper plate. On the basis of the obtained experimental data, a pilot batch of battery TB was manufactured, which successfully passed tests for compliance with the technical requirements for the strength and the value of the transition resistances of the welded joints of connecting buses with batteries.Π Π°ΡΡΠΌΠΎΡΡΠ΅Π½Ρ Π²ΠΎΠΏΡΠΎΡΡ Π²ΡΠ±ΠΎΡΠ° ΠΌΠ°ΡΠ΅ΡΠΈΠ°Π»ΠΎΠ² Π΄Π»Ρ ΡΠΎΠ΅Π΄ΠΈΠ½ΠΈΡΠ΅Π»ΡΠ½ΡΡ
ΡΠΈΠ½ ΡΡΠ³ΠΎΠ²ΡΡ
Π±Π°ΡΠ°ΡΠ΅ΠΉ (Π’Π). ΠΠΊΡΠΏΠ΅ΡΠΈΠΌΠ΅Π½ΡΠ°Π»ΡΠ½ΠΎ ΡΡΡΠ°Π½ΠΎΠ²Π»Π΅Π½Ρ ΠΎΠΏΡΠΈΠΌΠ°Π»ΡΠ½ΡΠ΅ ΠΏΠ°ΡΠ°ΠΌΠ΅ΡΡΡ ΠΈΡ
ΡΠΎΡΠ΅ΡΠ½ΠΎΠΉ ΡΠ²Π°ΡΠΊΠΈ Ρ ΡΠ»Π΅ΠΌΠ΅Π½ΡΠ°ΠΌΠΈ ΠΏΠΈΡΠ°Π½ΠΈΡ: ΠΏΠ΅ΡΠ²ΡΠΉ ΠΈΠΌΠΏΡΠ»ΡΡ Ρ ΡΠΈΠ»ΠΎΠΉ ΡΠΎΠΊΠ° 7 ΠΊΠ Π΄Π»ΠΈΡΠ΅Π»ΡΠ½ΠΎΡΡΡΡ 1 ΠΌΡ, ΠΏΠ΅ΡΠ΅ΡΡΠ² ΠΌΠ΅ΠΆΠ΄Ρ ΠΈΠΌΠΏΡΠ»ΡΡΠ°ΠΌΠΈ 1 ΠΌΡ, Π²ΡΠΎΡΠΎΠΉ ΠΈΠΌΠΏΡΠ»ΡΡ Ρ ΡΠΈΠ»ΠΎΠΉ ΡΠΎΠΊΠ° 7 ΠΊΠ Π΄Π»ΠΈΡΠ΅Π»ΡΠ½ΠΎΡΡΡΡ 2 ΠΌΡ. ΠΡΠΈ ΡΠ°Π±ΠΎΡΠ΅ Π’Π Π½Π° ΡΠ»Π΅ΠΊΡΡΠΎΡΡΠ°Π½ΡΠΏΠΎΡΡΠ΅ ΡΠΎΠΏΡΠΎΡΠΈΠ²Π»Π΅Π½ΠΈΠ΅ ΡΠΎΠ΅Π΄ΠΈΠ½ΠΈΡΠ΅Π»ΡΠ½ΡΡ
ΡΠΈΠ½ Π½Π΅ Π΄ΠΎΠ»ΠΆΠ½ΠΎ ΠΏΡΠΈΠ²ΠΎΠ΄ΠΈΡΡ ΠΊ Π½Π°Π³ΡΠ΅Π²Ρ ΡΠ»Π΅ΠΌΠ΅Π½ΡΠΎΠ² ΠΏΠΈΡΠ°Π½ΠΈΡ Π²ΠΎ ΠΈΠ·Π±Π΅ΠΆΠ°Π½ΠΈΠ΅ ΠΏΠ΅ΡΠ΅Π³ΡΠ΅Π²Π° Π²ΡΡΠ΅ 60 Β°Π‘. Π Π±ΠΎΠ»ΡΡΠΈΠ½ΡΡΠ²Π΅ ΡΠΎΠ²ΡΠ΅ΠΌΠ΅Π½Π½ΡΡ
Π’Π, ΡΠΎΡΡΠΎΡΡΠΈΡ
ΠΈΠ· Π»ΠΈΡΠΈΠΉ-ΠΈΠΎΠ½Π½ΡΡ
ΡΠ»Π΅ΠΌΠ΅Π½ΡΠΎΠ², Π΄Π»Ρ ΡΠΎΠ΅Π΄ΠΈΠ½Π΅Π½ΠΈΡ ΠΈΡΠΏΠΎΠ»ΡΠ·ΡΠ΅ΡΡΡ Π½ΠΈΠΊΠ΅Π»Π΅Π²Π°Ρ Π»Π΅Π½ΡΠ°. ΠΠ»Ρ ΠΎΠ±Π΅ΡΠΏΠ΅ΡΠ΅Π½ΠΈΡ ΡΠ²Π°ΡΠΈΠ²Π°Π΅ΠΌΠΎΡΡΠΈ ΠΌΠ°ΡΠ΅ΡΠΈΠ°Π»ΠΎΠ² (ΠΌΠ΅Π΄ΡβΠ½ΠΈΠΊΠ΅Π»Ρ ΠΈΠ»ΠΈ Π½ΠΈΠΊΠ΅Π»ΡβΠ½ΠΈΠΊΠ΅Π»Ρ) Π²Π°ΠΆΠ½ΠΎ, ΡΡΠΎΠ±Ρ ΠΏΡΠΈ ΠΊΡΠ°ΡΠΊΠΎΡΡΠΎΡΠ½ΠΎΠΌ ΠΈΠΌΠΏΡΠ»ΡΡΠ΅ ΡΠΎΠΊΠ° Π² Π·ΠΎΠ½Π΅ ΡΠ²Π°ΡΠΊΠΈ Π±ΡΠ»Π° Π΄ΠΎΡΡΠΈΠ³Π½ΡΡΠ° ΡΠ°Π±ΠΎΡΠ°Ρ ΡΠ΅ΠΌΠΏΠ΅ΡΠ°ΡΡΡΠ°. ΠΠ΄ΠΈΠ½ ΠΈΠ· Π²Π°ΡΠΈΠ°Π½ΡΠΎΠ² ΡΠ΅ΡΠ΅Π½ΠΈΡ Π΄Π°Π½Π½ΠΎΠΉ Π·Π°Π΄Π°ΡΠΈ β ΡΡΠΎ Π½Π°Π½Π΅ΡΠ΅Π½ΠΈΠ΅ ΠΌΠ΅ΡΠ°Π»Π»ΠΈΡΠ΅ΡΠΊΠΎΠ³ΠΎ ΠΏΠΎΠΊΡΡΡΠΈΡ. ΠΡΠΎΠ²Π΅Π΄Π΅Π½Ρ ΡΠΊΡΠΏΠ΅ΡΠΈΠΌΠ΅Π½ΡΡ ΠΏΠΎ ΡΠ²Π°ΡΠΈΠ²Π°Π΅ΠΌΠΎΡΡΠΈ ΡΠ°Π·Π»ΠΈΡΠ½ΡΡ
ΠΌΠ°ΡΠ΅ΡΠΈΠ°Π»ΠΎΠ², Π² ΡΠΎΠΌ ΡΠΈΡΠ»Π΅ Ρ Π½Π°Π½Π΅ΡΠ΅Π½Π½ΡΠΌΠΈ ΠΏΠΎΠΊΡΡΡΠΈΡΠΌΠΈ. ΠΠ°ΠΈΠ»ΡΡΡΠΈΠ΅ ΡΠ΅Π·ΡΠ»ΡΡΠ°ΡΡ ΠΏΠΎ ΡΠ²Π°ΡΠΈΠ²Π°Π΅ΠΌΠΎΡΡΠΈ ΠΏΠΎΠΊΠ°Π·Π°Π»Π° ΡΠΈΠ½Π° ΠΈΠ· Π»ΡΠΆΠ΅Π½ΠΎΠΉ ΠΌΠ΅Π΄ΠΈ, ΠΊΠΎΡΠΎΡΡΡ ΠΏΡΠΈΠ²Π°ΡΠΈΠ²Π°Π»ΠΈ ΠΊ Π½ΠΈΠΊΠ΅Π»Π΅Π²ΡΠΌ ΠΏΠ»Π°ΡΡΠΈΠ½Π°ΠΌ, ΡΠΌΠΈΡΠΈΡΡΡΡΠΈΠΌ ΠΊΠΎΡΠΏΡΡ ΡΠ»Π΅ΠΌΠ΅Π½ΡΠ° ΠΏΠΈΡΠ°Π½ΠΈΡ. ΠΡΠΎΠ²Π΅Π΄Π΅Π½Ρ ΠΈΡΠΏΡΡΠ°Π½ΠΈΡ Π½Π° ΡΠ°Π·ΡΡΠ² ΡΠ²Π°ΡΠ΅Π½Π½ΡΡ
ΠΎΠ±ΡΠ°Π·ΡΠΎΠ². ΠΡΠ΅Π΄Π΅Π» ΠΏΡΠΎΡΠ½ΠΎΡΡΠΈ Π½Π° ΡΠ°Π·ΡΡΠ² ΠΈΡΡ
ΠΎΠ΄Π½ΡΡ
ΡΠΈΠ½ ΠΌΠ΅Π΄ΠΈ ΡΠΎΡΡΠ°Π²ΠΈΠ» 340β450 ΠΠΠ°. ΠΡΠΈ ΡΠ²Π°ΡΠΈΠ²Π°Π½ΠΈΠΈ ΠΏΠ»Π°ΡΡΠΈΠ½ ΠΌΠ΅Π΄ΡβΠ½ΠΈΠΊΠ΅Π»Ρ ΠΈ ΠΌΠ΅Π΄Ρ (Π»ΡΠΆΠ΅Π½Π°Ρ) β Π½ΠΈΠΊΠ΅Π»Ρ ΠΏΠΎΠΊΠ°Π·Π°ΡΠ΅Π»ΠΈ ΠΏΡΠ΅Π΄Π΅Π»Π° ΠΏΡΠΎΡΠ½ΠΎΡΡΠΈ Π΄ΠΎΡΡΠΈΠ³Π»ΠΈ 70 % ΠΎΡ ΠΏΡΠΎΡΠ½ΠΎΡΡΠΈ ΠΈΡΡ
ΠΎΠ΄Π½ΠΎΠΉ ΠΌΠ΅Π΄Π½ΠΎΠΉ ΠΏΠ»Π°ΡΡΠΈΠ½Ρ. ΠΠ° ΠΎΡΠ½ΠΎΠ²Π°Π½ΠΈΠΈ ΠΏΠΎΠ»ΡΡΠ΅Π½Π½ΡΡ
ΡΠΊΡΠΏΠ΅ΡΠΈΠΌΠ΅Π½ΡΠ°Π»ΡΠ½ΡΡ
Π΄Π°Π½Π½ΡΡ
ΠΈΠ·Π³ΠΎΡΠΎΠ²Π»Π΅Π½Π° ΠΎΠΏΡΡΠ½Π°Ρ ΠΏΠ°ΡΡΠΈΡ Π°ΠΊΠΊΡΠΌΡΠ»ΡΡΠΎΡΠ½ΡΡ
Π’Π, ΠΊΠΎΡΠΎΡΠ°Ρ ΡΡΠΏΠ΅ΡΠ½ΠΎ ΠΏΡΠΎΡΠ»Π° ΠΈΡΠΏΡΡΠ°Π½ΠΈΡ Π½Π° ΡΠΎΠΎΡΠ²Π΅ΡΡΡΠ²ΠΈΠ΅ ΡΠ΅Ρ
Π½ΠΈΡΠ΅ΡΠΊΠΈΠΌ ΡΡΠ΅Π±ΠΎΠ²Π°Π½ΠΈΡΠΌ ΠΏΠΎ ΠΏΡΠΎΡΠ½ΠΎΡΡΠΈ ΠΈ Π²Π΅Π»ΠΈΡΠΈΠ½Π΅ ΠΏΠ΅ΡΠ΅Ρ
ΠΎΠ΄Π½ΡΡ
ΡΠΎΠΏΡΠΎΡΠΈΠ²Π»Π΅Π½ΠΈΠΉ ΡΠ²Π°ΡΠ½ΡΡ
ΡΠΎΠ΅Π΄ΠΈΠ½Π΅Π½ΠΈΠΉ ΡΠΎΠ΅Π΄ΠΈΠ½ΠΈΡΠ΅Π»ΡΠ½ΡΡ
ΡΠΈΠ½ Ρ ΡΠ»Π΅ΠΌΠ΅Π½ΡΠ°ΠΌΠΈ ΠΏΠΈΡΠ°Π½ΠΈΡ
Changing of milk freezing temperature after introduction of new requirements to its acidity
The article deals with some consequences of changing requirements to the level of cow milk acidity under different thermal treatment. The factors, which affect the normalized acidity values of raw milk, are under consideration. The interconnection of cryoscopic temperature and titratable acidity of the product is shown. The general dynamics of freezing temperature changes of heat-treated milk has been traced by the example of three finishedproducts from well-known Belarusian producers for a few last years. It is shown the decrease of freezing point for milk products after introduction of more stringent requirements to acidity of the raw material
Analysis of milk some physical-chemical properties after introduction of new requirements to its acidity
Some consequences of recent change of the demands to cow fluid milk acidity are discussed. The average results of freezing point, titratable and active acidities, conductivity, water activity, density, moisture, nonfat milk solids of milk were analyzed. The samples of market pasteurized milk, ultra-high-pasteurized milk, sterilized milk and baked milk were investigated. The factors that affect the normalized titratable and active acidities value were described. The relationship between the study of physical and chemical properties is shown. The dynamics of their changes in drinking milk in recent years is traced. Losses of the freezing point, pH and titratable acid ity of dairy products following the introduction of new requirements to its acidity were demonstrated. The amount of ions and nonfat milk solids in pasteurized milk were increased. The water activity and nonfat milk solids in ultra-high-pasteurized milk were not changed. The stabilization of moisture in sterilized milk and increase the conductivity of baked milk is shown. The technological modes produces of drinking milk led to increase the pH value range
Sorption isotherms of milk mixture
The article contains a brief description of water activity determination. The impact of water activity on the humidity of the food and it affecting microbial cells are described. Definition and classification of sorption isotherms with a brief description of each type are considered. Sorption isotherms of food materials are generally in sigmoid shape. There are given for each type of sorption isotherms the examples of products that lead the type. Sorption isotherms for products with high humidity are shown. The technology of sample preparation and the experiment conduction are described in detail. It is
analyzer Roremeter RM-10 was used in the work. The analyses of inert fillers like cellit powder, which are used when liquid samples, is given. The freezing point of the milk product was measured for liquid (not thick) solutions. Humidity measurement of native samples were carried out by express method with hygrometer Radwag. The initial values of water activity, the freezing temperature, and humidity of the native samples of
powdered milk and sterilized milk are given. The sorption isotherms of dairy product of various fat content, when it is produced with sterilized milk or distilled water, are shown. The conclusions about contribution in type of sorption isotherm of sample and it components internals are given