Determination Methods of Food Fibers Characteristics in Milk Mixtures with the Modified Fat Composition

The article presents main determination methods of technological parameters of food fibers in milk mixtures of the modified fat composition.The methods of studying the ability of food fibers to water and fat-absorption are offered. The values that characterize swelling parameters of vegetable ingredients in experimental mixtures are obtained.The effectiveness of the method of IR-spectroscopy for indentifying and comparing water-binding forms in mixtures of food fibers with water and butterdish is proved.The indices of thermal stability and degree of liquid fat outflow for mixtures with the modified fat composition with the maximal replacement of cream butter by 25 % of oil are obtained. The research results indicate objective possibilities for the effective use of food fibers Vicetal for stabilizing the structure and preventing consistence defects of products with the modified fat composition

Determination Methods Of Defrosted Protein-vegetable Mixtures Parameters Development

The aim of the work is to develop methods of investigating the influence of semolina and extruded semolina on quality and quantity parameters of mixtures with milk-protein concentrates in a cycle of freezing-defrost that allows to substantiate resource-saving in semi-products manufacturing.Obtained results of changes of the quality of protein-vegetable mixtures after the effect of negative temperatures confirm cryo-protective properties of carbohydrates of products of wheat processing.There were studied methods of extracting proteins of whey for getting albumin mass and using in the composition of milk-protein concentrates. It was established, that adding collagen-containing ingredients in amount 0,4 % for intensifying thermal coagulation of whey proteins decreases the duration of precipitation to (55±2) and (40±2) min respectively depending on a type of raw material processing. There were studied both native whey and protein concentrate, obtained by the method of ultra-filtration with mass share of dry substances (16±2) %.The method of thermal analysis determined a cryoscopic temperature of sour-milk fatless cheese and also albumin mass, obtained using «Collagen pro 4402». The calculation method, based on cryoscopic temperature indices determined an amount of moisture, frozen out in milk-whey mixtures with wheat processing products. The presented information is enough for estimating traditional modes of freezing milk-protein concentrates objectively.The obtained results of the studies indicate the effectiveness of the offered methods for determining parameters of protein-vegetable mixtures after defrosting. Measurements of quality parameters may be used for correcting mass losses of concentrates effectively

Язык, речь, личность в зеркале психолингвистики

В издании раскрываются вопросы психологии языка, речи и личности. Исследуются проблемы переводческих универсалий. Особое внимание уделяется сравнительно новым научным понятиям и категориям: языковая личность, языковая картина мира, чувство языка, речевой опыт. Для научных работников, аспирантов, студентов и всех, кто интересуется вопросами психологических особенностей речевой деятельности.СОДЕРЖАНИЕ Предисловие 4; Часть 1. Язык и мир. Речь и личность 6; Засекина Л. В. Интеллект личности в зеркале психолингвистики 6; Засекин С. В. Язык в зеркале перевода: психолингвистическое исследование переводческих универсалий 25; Лавриненко А. Л. Когнитивно-мотивационные особенности языковой личности 53; Орап М. О. Психология речевого опыта личности 73; Савченко Е. В. Нарративный подход в исследовании индивидуального опыта на личностном уровне 94; Фомина Н. А. Соотношение различных свойств языковой личности и особенностей ее речевой деятельности 126; Часть 2. Психология языка, речи и речевой деятельности личности 148; Белык Т. Н. Психологические особености речевого имиджа личности 148; Дячук Н. В. Творческий потенциал будущего переводчика художественных текстов в его профессиональной деятельности 162; Крупыч С. О. Психологические проявления личности в речевой деятельности 176; Тарасюк И. В. Психологические основы речевой адаптации детей мигрантов 198; Шишкина К. Ю. Информационная безопасность личности в контексте психолингвистики 216; Часть 3. Психолингвистические исследования речи личности: норма-аномалия-патология 223; Василюк О. П. Психолингвистические средства реорганизации травматической памяти личности 223; Соловей О. А. Речевая деятельность детей с синдромом дефицита внимания и гиперактивности 244; Тригуб Г. В. Психологические основы овладения иностранным языком младшими школьниками с ведущей левой рукой 268; Об авторах 288

Analyzing the Causes of Crack Formation in Porcelain and the Ways to Eliminate Them

The studies deal with the porcelain products produced by casting finely-dispersed slips into gypsum molds. The causes of the occurrence of cracks on the edges of products after bisque and glazed firing were established and the ways of their elimination were proposed.As a result of the comprehensive research into the basic ceramic mass of the assigned composition and products from it, a series of the technological factors that cause cracking were determined.Determining the fineness of grinding of production slips of various batches showed that the residue on sieve No. 0063 ranged from 0.7 to 3.5 %. The direct correlation between the occurrence of cracks in products and an elevated indicator of the residue that contributed to the stratification of a ceramic slip in the process of settling in gypsum molds was established. This led to the emergence of internal stresses in the structure of a potsherd. It was established that another factor that caused cracking of products was the existence in the composition of the ceramic mass of large quartz grains, which in the heating-cooling process are capable of modification transformations. In addition, the low temperature of bisque firing did not contribute to the completion of the process of dehydration of clay and mica minerals, which strengthened the internal stresses in a potsherd.The research revealed that to ensure qualitative indicators of ceramic products, it is necessary not only to control the residue on a sieve but also to take into consideration the distribution of the fractional composition of a ceramic slip, while the content of the quartz component of 30–63 µm should not exceed 12 % by weight. This contributes to the formation of a dense homogeneous potsherd with a high content of a mullite phase.As a result of the research, it was also proposed to change the temperature of bisque firing from 660 to 800 °C. It is at this temperature that the processes of dehydration of layered silicates are completed and the shrinkage processes are stabilized.The obtained results can be applied at the typical production of household products from low-temperature porcelai

Improving A Procedure for Estimating the Suitability of Raw Material Mixtures for Molding Articles by A Semi-dry Pressing Method Based on the Analysis of Compression Curves

This paper has proposed a simplified procedure for the rapid assessment of the suitability of small-scale articles made from various raw mixtures (hereafter referred to as mixtures) for semi-dry pressing (SP) at molding presses, which could employ fillers composed of slag, ash, dust, and other industrial waste, whose properties are heterogeneous. The procedure is based on an assessment of the degree of negative impact on the quality indicators of articles due to the error of their density Dρ≥±2.5 %, associated with the imperfection of bulk dosing devices that the SP molding presses are equipped with. It has been established that the mixtures can be graded on the basis of the steepness of a compression curve (CC) ‒ the dependence qi=f(ρi), where qi and (ρi) are the current values of pressure (in MPa) and density of the mixture array (in g/cm3). A criterion applied to define the mixture's suitability to SP is a multiplier b (in cm3/g) included in the dependence. It is shown that the mixture of type I (at b≤8) is suitable for SP at the multi-cavity molding presses. The mixture of type III (at b>12) is problematic; its composition must be adjusted to re-determine b. The mixture of type II (at b=8...12) requires additional research, proposed to be carried out in two stages. The first stage implies a low-cost determination of the dependence of the strength of SP samples on pressure σ=f(q) and testing the minimum strength σmin, as well as for the criteria of steepness K and permissible pressure qу. The ranges of K and qу have been determined, in which a more laborious second stage is needed to check for the absence of an «overpressing» defect. If all stages of the tests are successful, the mixture belongs to type I; if not ‒ to type III. Techniques to improve the suitability of the mixtures to SP have been considered. A promising technique has proven to be the treatment of the mixture in a high-speed roller-type activator, which simultaneously reduces both the CC steepness of the activated mixture and the required pressure of pressing. The study results could expand the application scope of anthropogenic products by utilizing them in the mixtures for S

Patterns in the Synthesis Processes and the Characteristics of Silicate-spinal Ceramic Pigments When Introducing Mineralizers

The synthesis of ceramic pigments is conventionally carried out at a high temperature (not less than 1,200 °C). Its reduction implies using mineralizing additives, which have a different mechanism of action on the starting components of pigment charges. The effectiveness of the mineralizers is determined by their nature, content, degree of dispersion in the activated reagent. Thus, searching for the most effective mineralizers in the synthesis, in particular, of silicate-spinel ceramic pigments is an important scientific and practical task.We have investigated the effect of various mineralizing additives (B2O3, Na2B4O7, Na2O, NaF) on the processes of forming the crystal-phase composition of slag-containing ceramic pigments and the change in their color indicators. A direct dependence has been established between the melting point of the mineralizers and the efficiency of their influence on the formation of spinel phases, which are color carriers in such pigments. The tangible effect of the introduction of sodium fluoride, which has the highest melting point among the examined additives, is achieved as a result of the firing of pigments at a temperature not lower than 1,150 °C. The effect of sodium oxide is effective starting at a temperature of 1,100 °C. The most expedient to apply are the boron-containing compounds. Their introduction makes it possible to lower the firing temperature of slag-containing pigments to 1,050 °C while completely binding the starting components in the spinel solid solutions. The ceramic pigments that are thus synthesized enable the formation of glazed coatings, which, in terms of qualitative indicators, are not inferior to coatings obtained with the addition of high-temperature pigments (a firing temperature of 1,200–1,250 °С). The formation of silicate phases (diopside and wollastonite), which are not color carriers in the examined pigments, undergoes effective mineralized action from the supplements of NaF and B2O

Determining Heat Losses in University Educational Premises and Developing an Algorithm for Implementing Energy-saving Measures

This paper gives examples of the implementation of energy-saving measures in public premises. The introduction of energy-saving measures at enterprises significantly reduces the fixed component of industrial expenditures. As a rule, educational institutions, for example, public premises, are financed from the state budget, and saving money on utilities will enable redirecting finances to the development of the university's educational and scientific base. Thus, the main purpose of implementing such measures is to reduce the cost of maintaining buildings. The measures are divided into three stages. At the first preparatory stage, the problem elements of a building and communications, which require the introduction of energy-saving measures using a special Fluke Ti25 device, are identified. Problem elements of the building structure were determined by complete scanning of the ceiling, walls, and floor with the help of a thermal imager. A large (more than 10 %) difference between indoor air temperature and the temperature of the building element indicates a problem element. The research method is thermographic. The study contains an example of scanning the wall of the premises. The temperature difference between the left and the right sides of the wall is 2.6 °C (the difference with the room temperature is 21 %). This indicates significant heat losses through the wall. At the second stage of information processing, measures to reduce energy consumption were determined. At the third stage of the introduction of energy-saving measures, the measures that directly affect the energy consumption of a building and effective functioning of communications were implemented. The practical relevance of the study is to obtain results and practical recommendations that can be applied in practice to improve the energy efficiency of premises and buildings

Research of Recipe Components Influence on the Properties of Dairy-protein Mashes for Semi-finished Products

The paper reports a study into the influence of formulation components, such as potato fiber, white sugar and egg mélange, on the characteristics of milk-protein mashes for heat-treated semi-finished products.We studied the effective viscosity and moisture-retaining power of mashes and found out a significant influence of potato fiber in the amount from 0.5 % to 2.0 % on characteristics. A tendency has been observed to a decrease in the above-indicated values with the addition of 10 % of white sugar in all model samples. It was found that egg mélange also reduced the moisture-retaining power of mashes by 13.5±0.6 % and effective viscosity by 76.0±1.4 Pa·s on average, but there was the opposite effect at heat treatment of semi-finished products.Taking into account the overall influence of all components, it is rational to add 1.5 % of "Potex" and 10 % of sugar and 10 % of egg mélange to the cottage cheese (instead of wheat flour).According to the indicators of water activity (аw) in milk-protein mashes, we found that the addition of potato fiber in the above amounts reduced the specified indicator from 0.961 to 0.952. аw was at the level of 0.964 in the control mash with wheat flour. Binding of water occurred at the activation of aqueous systems of milk-protein mashes and spoilage processes slowed down.The influence of various heat treatment (frying at temperature of (155±5 °С) and baking (185±5 °С) on qualimetric indicators of semi-finished products has been established. We observed the smallest weight losses in the sample with 2.0 % of potato fiber. They were 4.3±0.2 % and 6.2±0.1 %, respectively. The study results confirmed the possibility of using the specified above component to reduce the weight losses of semi-finished products after heat treatment.The addition of "Potex" provided necessary efficiency in the processing of milk-protein mashes for mechanical shaping of semi-finished product