Theory and Practice of Primary Adaptation as a Factor in Retaining Young Specialists at the Enterprises of the Mining Industry in Russia

The article is devoted to the urgent problem of retaining young specialists at the enterprises of the Russian mining industry. It defines the importance of such an important area of work of personnel management services, as primary adaptation, for the successful solution of this problem. The complex content of adaptation programs for young specialists is revealed and the main strategies for their retention in modern conditions are outlined. At the theoretical level of consideration of the problem, general scientific research methods were used, as well as specific sociological analysis and content analysis of the works of leading Russian scientists in the field of personnel management. The applied significance of the article is to describe the practical work of the personnel management services of the Joint Stock Company ALROSA to retain young specialists at the mining industry enterprises

Synthesis and spectral properties of colloidal solutions of metal sulfides

Cadmium, lead, and zinc sulfides as well as cadmium and lead (cadmium and zinc) complex sulfides have been synthesized in the colloidal state by reaction of metal trifluoroacetates with thioacetamide in ethyl acetate and methylmethacrylate. Synthesis products have been isolated from the reaction solutions and studied by X-ray diffraction, vibrational and electronic spectroscopy, and electronic microscopy. The effect of the composition on spectral properties of formulations has been discussed. The formation of colloidal particles and the stability of solutions are related to the complexation

Implementation of the nonlinear programming algorithm when optimizing the final turning mode

For computer-aided multi-variant design of machining technologies, it is important to optimize the cutting parameters at the final pass in each technological operation. When carrying out designing procedures, there emerge problems relating to the algorithm of choosing the decision-making method, the objective function, and the regions of feasibility at final machining steps. Linear programming is time-consuming for multi-variant and multi-pass machining, if the algorithm is to be clear. It is known that when simulating the optimal metal-cutting process, the optimization criterion and the system of constraints are non-linear. Therefore, a computational algorithm can be made significantly more efficient if it is a non-linear algorithm based on Lagrange multipliers Such approach to design helps simplify automating the computational algorithm for multi-pass single-tool machining with a precision cutting tool (a reamer) This is the method discussed herein. © 2020 IOP Publishing Ltd. All rights reserved

Micro-relief and roughness of the surface of the profiled sulfocation-exchange membrane after its contact with phenylalanine solution

The work was conducted under financial support of RFBR (project N 18-08-01260)

Методики расчета продолжительности запекания изделий из мясного фарша при тепловой обработке в конвекционных печах

Saving energy resources, optimizing production processes and ensuring high quality of finished products are important tasks facing the food industry of the Republic of Belarus at the present stage of social and economic development. From this point of view, the current direction of scientific activity is development of methods for predicting duration of heat treatment of food products, which will allow to increase the level of production planning, implement production processes rationally, ensure production of finished products with high consumer parameters with no underheating or overheating of material of the processed bodies, and decrease the cost of energy resources for thermal processes. The paper proposes the method for theoretical calculation of baking duration for minced meat products in direct contact of the heating medium with the processed body in modern convection units. When developing a theoretical calculation, heat transfer processes are divided into internal and external. When describing internal heat transfer processes, changes in the thermal and physical characteristics of the material of the processed body are considered, determined by mass transfer processes and physical and chemical changes in structural elements with conversion of raw minced meat into finished product with baked crust. The processes of external heat exchange are described according to the operating parameters of modern convection ovens used in small and medium-sized enterprises of food industry and public catering. The values of duration of heat treatment on the example of products made of chicken mince at different temperatures of the heating medium are obtained. Special rod cassettes with a rigid thermocouple attachment design have been developed to ensure correct experiment. Deviations of baking duration values between the theoretically calculated and experimentally obtained values range from 1.49 to 4.44 % for different temperatures of heating medium, which indicates the efficiency of the developed technique. The proposed technique for calculating the duration of baking process for minced meat products when heated will allow optimizing production processes, saving energy resources and obtaining finished products with high consumer parameters. Acknowledgments. The research was carried out as part of the state program of scientific research “Quality and Efficiency of Agroindustrial Production”.Экономия энергетических ресурсов, оптимизация производственных процессов и обеспечение высокого качество готовой продукции – важные задачи, стоящие перед пищевой промышленностью Республики Беларусь на современном этапе социально-экономического развития. С этой точки зрения актуальным направлением научной деятельности является разработка методик прогнозного определения продолжительности тепловой обработки пищевых продуктов, применение которых позволит повысить уровень планирования производства, рационально осуществлять производственные процессы, обеспечить получение готовой продукции с высокими потребительскими характеристиками без недогрева или перегрева материала обрабатываемых тел, оптимизировать затраты энергетических ресурсов на проведение тепловых процессов. В работе предлагается методика теоретического расчета продолжительности запекания изделий из мясного фарша при прямом контакте греющей среды с обрабатываемым телом в современных конвекционных аппаратах. При разработке теоретического расчета процессы теплообмена разделены на внутренние и внешние. При описании процессов внутреннего теплообмена учтены изменения теплофизических характеристик материала обрабатываемого тела, обусловленные протекающими массообменными процессами и наличием физико-химических изменений структурных элементов с преобразованием сырого фарша в готовый продукт с запеченной коркой. Процессы внешнего теплообмена описаны согласно режимным параметрам современных конвекционных печей, применяемых в малых и средних предприятиях пищевой промышленности и общественном питании. Получены значения продолжительности тепловой обработки на примере изделий из куриного фарша при различных температурах греющей среды. Разработаны специальные стержневые кассеты с конструкцией жесткого крепления термопар, обеспечивающие проведение корректного эксперимента. Отклонения значений продолжительности запекания между теоретически – рассчитанными и полученными экспериментально составляют от 1,49 до 4,44 % для различных температур греющей среды, что свидетельствует о эффективности разработанной методики. Предложенная методика расчета продолжительности процесса запекания изделий из мясного фарша при нагревании позволит оптимизировать производственные процессы, обеспечить экономию энергетических ресурсов и получать готовую продукцию с высокими потребительскими характеристиками. Благодарности. Работа выполнена в рамках государственной программы научных исследований «Качество и эффективность агропромышленного производства»

Mathematical model for changing the surface roughness of aluminum alloys when changing the final treatment modes

In the process of multivariate design of machining technology, one of the important tasks is the selection of optimal cutting conditions at the final transitions of the shaping process, ensuring a given surface quality on a workpiece made of the corresponding material. At the same time, to describe the majority of design procedures for the machining process, there are problems associated with the algorithm for choosing a solution method, response function, and areas of feasible solutions at all stages of processing. In this paper, as an algorithm for solving the problem, it is proposed to use the well-known technique of extreme experimental design, which allows to obtain a mathematical model of the investigated multifactor process with incomplete knowledge of its optimization mechanism. Such a study allows us to simplify the procedure for setting the processing regime of the workpiece at the final stage in the conditions of the existing production, while ensuring the specified quality of the machined surfaces and maintaining the productivity of the forming process. This technique is the subject of consideration in this work. © 2020 IOP Publishing Ltd. All rights reserved

IN VITRO INDUCTION OF BLOOD MONONUCLEAR CELL PROLIFERATION BY ENDOGENOUS RETROVIRAL HERV-Eλ4-1 ENVELOPE PEPTIDE IN PATIENTS WITH MULTIPLE SCLEROSIS

A comparative in vitro study of blood mononuclear cells from multiple sclerosis patients and healthy donors was performed, in order to evaluate proliferative response to a retroviral antigen, aiming to determine immunomodulatory properties of synthetic oligopeptide homologous to a highly conserved human endogenous retrovirus HERV-Eλ4-1 envelope protein. It was revealed that this oligopeptide is able to stimulate the in vitro spontaneous and mitogen-induced proliferation of blood mononuclear cells from either donor and multiple sclerosis patients. Intensity of this oligopeptide-induced stimulatory effect depends on the protein concentration, and on initial level of blood immunocompetent cells proliferation. Hence, the endogenous retrovirus HERV-Eλ4-1 envelope region protein is able to increase functional activity of immunocompetent cells from human blood, that suggesting its immunostimulatory properties. It is possible that the mitogenic effects of this protein upon immunocompetent cells of multiple sclerosis patients represent a potential mechanism of retroviral involvement into pathogenesis of the disorder

Теплообмен во влажных капиллярно-пористых телах различного состава при конвективном нагревании в паровоздушных средах

The results of the study of the heating process of wet capillary-porous bodies of various compositions (meat products) during heat treatment in dry air and steam-air mixture under conditions of forced circulation of the heating medium are presented. The studies were carried out on a moist fat-free sample (chicken fillet meat) and a low-moisture fat sample (pork shoulder blade) formed in the form of a cylinder and a plate. It is shown that the process of heating of meat products of various compositions obeys the laws of the theory of unsteady thermal conductivity of homogeneous bodies, despite the variety of accompanying phase and physico-chemical transformations. It is established that the regular mode of non-stationary thermal conductivity occurs at Fo ≥ 0.2 for all the studied variants. Based on the processing and analysis of experimental data, criterion equations of the form Θ = f(Fo,Bi) for the central layer of the studied products in the temperature range 160–240 °C were obtained. It has been established that the peculiarities of heating of meat products in a vapor-air mixture environment lead to lower values of the coefficients μ1 and N(Bi) at regular operation compared with heating in dry air. It was found that low-moisture fatty samples are characterized by lower values of μ1 and N(Bi) in comparison with moist fat-free ones. As a result of comparison with tabular data for solids, it is shown that the experimental coefficients μ1 and N(Bi) are characterized by lower values for all the studied variants. It is established that the nature of the change in N(Bi) and μ1 for solids and the studied products is opposite, i.e., with an increase in the number of Bi, an increase in N(Bi) and μ1 is characteristic for solids, while their decrease is characteristic for the studied products. The practical significance of the research consists in improving the quality characteristics of minced meat products and optimizing operational production planning through the use of the methodology of predictive calculation of the duration of thermal operations.Приведены результаты исследования процесса нагревания влажных капиллярно-пористых тел различного состава (мясных изделий) при термообработке в сухом воздухе и паровоздушной смеси в условиях вынужденной циркуляции греющей среды. Исследования проводились на влажном обезжиренном образце (мясо куриного филе) и маловлажном жирном образце (лопаточная часть свинины), сформованных в виде цилиндра и пластины. Показано, что процесс нагревания мясных изделий различного состава подчиняется закономерностям теории нестационарной теплопроводности однородных тел, несмотря на многообразие сопутствующих фазовых и физико-химических преобразований. Установлено, что регулярный режим нестационарной теплопроводности наступает при Fo ≥ 0,2 для всех исследуемых вариантов. На основании обработки и анализа экспериментальных данных получены критериальные уравнения вида Θ = f(Fo,Bi) для центрального слоя исследуемых изделий в диапазоне температур 160–240 °С. Установлено, что особенности нагревания мясных изделий в среде паровоздушной смеси приводят к меньшим значениям коэффициентов μ1 и N(Bi) при регулярном режиме по сравнению с нагреванием в сухом воздухе. При этом для маловлажных жирных образцов характерны более низкие значения μ1 и N(Bi) по сравнению с влажными обезжиренными. В результате сравнения с табличными данными для твердых тел показано, что экспериментальные коэффициенты μ1 и N(Bi) характеризуются меньшими значениями для всех исследуемых вариантов. Установлено, что характер изменения N(Bi) и μ1 для твердых тел и изучаемых изделий противоположен, то есть при росте числа Bi для твердых тел характерно увеличение N(Bi) и μ1, в то время как для исследуемых изделий характерно их уменьшение. Практическая значимость исследований состоит в повышении качественных характеристик мясных рубленых изделий и оптимизации оперативного производственного планирования за счет применения методики прогнозного расчета продолжительности тепловых операций