Ідентифікація теплового процесу в асинхронному двигуні

Scientific novelty: A methodology for determining losses in an asynchronous motor using a synthesized mathematical model is proposed, taking into account the influence of changes in the quality of electricity on the processes of heating and heat exchange in it. Practical significance: The obtained results indicate the adequacy of the proposed thermal model of an asynchronous motor operating in a network with low-quality electricity. Taking into account the fact that for many types of engines in the reference literature, there are no necessary data on the coefficients of heat transfer and heat capacity, and only the thermal time constants for certain types of engines are given, the value of the specified parameters of the model can be obtained on the basis of the methodology presented in the work. A single-mass thermal model can be useful for analyzing the thermal processes occurring in an induction motor and for improving the efficiency of the motor. In particular, it can help determine the optimal operating temperature of the motor, as well as calculate the necessary cooling system to ensure stable operation of the motor under conditions of variable load and temperature conditions.Наукова новизна: Запропоновано методологію визначення втрат в асинхронному двигуні за допомогою синтезованої математичної моделі з урахуванням впливу зміни якісних показників електроенергії на процеси нагріву та теплообміну в ньому. Практичне значення: Отримані результати свідчать про адекватність запропонованої теплової моделі асинхронного двигуна, що працює в мережі з неякісною електроенергією. Враховуючи те, що для багатьох типів двигунів у довідковій літературі відсутні необхідні дані щодо коефіцієнтів тепловіддачі і теплоємності, а наводяться лише теплові сталі часу для окремих типів двигунів, значення вказаних параметрів моделі може бути отримана на основі методології, представленої в роботі. Одномасова теплова модель може бути корисною для аналізу теплових процесів, що відбуваються в асинхронному двигуні, та для покращення ефективності роботи двигуна. Зокрема, вона може допомогти визначити оптимальну температуру роботи двигуна, а також розрахувати необхідну систему охолодження для забезпечення стабільної роботи двигуна в умовах змінної навантаженості та температурного режиму

EFFECTIVE STIMULATION WORKERS – BASIS OF ECONOMIC GROWTH COMPANIES

Summary. At the present stage of development of domestic agricultural production is a key strategic direction of the innovative development of the industry. Tasked by the government to effectively modernize the economy reflect the latest scientific and technological progress, innovation, positive perception of new ideas and breakthrough technologies. In this regard, the decisive role played by the information network , computer systems, high production technology and intellectual resources of society, innovative organization of various spheres of human activity , as well as a new level of relations to knowledge. The main driving force of innovation development of agro-industrial production in Russia at the present stage is the human potential to carry out the restructuring of the agricultural sector with the latest achievements of scientific and technical progress. Famous slogan - "cadres decide everything" under the innovation paradigm of reforming the economy is of particular relevance. One of the important reasons for the low level of innovative development of agricultural production is the lack of motivation of creative work in the agricultural workers business organizations. For the development of advanced technologies for improving the quality and reducing the material cost per unit of cash - produ Dima products they do not receive adequate material compensation. This is largely inhibits the activity of employees in the development of advanced low-cost and resource-saving technologies in agricultural production. We propose an original model for innovative employee incentiveing activity and a real contribution to improving the efficiency of the enterprise. To take into account the personal contribution of the employee in additional economic benefit through innovative component and determining bonuses, proposed to use the "coefficient of innovation activity employee" (CIAE). The value of this coefficient is defined as the ratio of profits derived by an enterprise as a result of innovation in a given period to the standard profit on the business plan or the actual profit for the previous period

The use of natural blueberry dye producing butter cream

Creamy сream - finishing semi-finished product in the manufacture of pastry products. Tinting cream mass in different shades of color can improve the aesthetic appearance of the product appearance and make it more attractive. Natural blueberry anthocyanin dye has antioxidant, anti-cancer, anti-sclerotic, anti-allergic and anti-inflammatory properties, P-vitamin activity. The influence of the content of blueberry dye to change the chromaticity characteristics, organoleptic and physico-chemical parameters, shape keeping capacity, antioxidant activity of the samples of butter cream after manufacture and during storage. Based on the analysis of the results to give a butter cream pleasant pink color can be recommended dosage blueberry dye - 2.5 g / kg, with anthocyanin dye in this case is used as an antioxidant and as its use in the recommended amounts increases the antioxidant activity of 12.5 mg / 100 g (62.8%) (relative to unstained samples cream). Pastry with a creamy semi-finished product, colored with natural blueberry dye, demand on the food market of confectionery products, and they can be recommended as the first baby food, people with lowered immunity, the elderly and mass consumption, as products contain vitamin E - 30 mg / 100 g of product (satisfaction of the daily requirement for vitamin makes - 75%) and a significant amount of antioxidants. The facts make it possible to expand the range of competitive confectionery functionality diversify colors shades of cream, to improve its taste and aroma properties, enhance the nutritional value and shelf life due to the large amount of co-antioxidants

Functional whipped confection of new composition

Was studied the technology of producing whipped products on agar with substitute of egg white with premium wheat flour. Was proved the choice - chicory powder. Determined dispersity of whipped masses and found that with the chicory powder proportion of air bubbles with size of less than 0.3 mm increases. This is due to reduction of moisture aerated intermediate product that leads to an increase in the mass and improve the dispersion of structural and mechanical properties of the finished product. Determined the antioxidant activity of the product with chicory powder. This rate is 40% higher than in the control sample, because of a high content of vitamin in the powder. Determined the organoleptic and physical-chemical indicators of quality. The intensity of color was determined using computer image processing in RGB color mode. The highest intensity of color is 244 conventional units, was observed in the sample taken for control, because the product contains the minimum amount of coloring substances. The intensity of the color of the sample with chicory powder is reduced by 50 conventional units, which indicates a change in the color of the product from light-colored to darker. Energy value of whipped product with chicory powder is 271 kcal (1134 kJ). Nutritional value of the product is more than in a control sample for potassium content in 2.2 times; vitamins A and C - 1.1 and 0.9 times respectively. carbohydrate content was reduced by 15%. Products enriched with chicory powder have a pleasant taste and aroma, attractive appearance, which eliminates the usage of chemical dyes and fragrances. In addition, the products have high nutritional value, contain inulin. They can be recommended for adults and children, especially those who suffer from intolerance to egg protein