Energy-efficient control of pump units based on neural-network parameter observer

An observer based on an artificial neural network was designed. The observer determines the pumping unit performance depending on the operating point. Determination is based on the measured technological coordinates of the system and the pressure of the turbomechanism. Three neural networks were designed for three types of the productivity observer. The developed observer was investigated by the simulation method within different variations of disturbing actions, such as hydraulic resistance of the hydraulic system and geodetic pressure. A comparative analysis of three types of the productivity observer, built with using the pressure and different signals of the system with arbitrary change of hydraulic resistance was given. By the use of the pump unit efficiency observer, in addition to the results presented earlier, the efficiency of the productivity observer, which built with using different sensors, in water supply systems with two series-connected pump units, operating for filling the large tank, is researched. In the water supply system one pump speed is regulated, the other is unregulated. References 14, figures 5

The study of antioxidant potential of commercially valuable starter cultures of lactic acid bacteria

© 2016, International Journal of Pharmacy and Technology. All rights reserved.One of the main causes of pathological changes in the human body, leading to the development of many diseases such as cardiovascular disease, cancer, diabetes, Alzheimer’s disease, and premature aging is an excessive accumulation of oxygen free radicals in the biological fluids. To prevent oxidative stress in recent years a lot of attention is paid to antioxidant therapy, i.e., providing the necessary amount of antioxidants, primarily natural, in the diet. The paper studies the antioxidant potential of new biotech valued cultures of lactic acid bacteria, that are recommended for the production of fermented functional foods. The study of antioxidant activity of lactic acid bacteria was carried out at the level of cell extract and at the level of extracellular metabolic products. It was found that all investigated new strains of lactic acid bacteria (Lbm. Delbrueckii, Lmb. casei, Lmb. curvatus) had a high antioxidant potential. The strains of lactic acid bacteria Lbm. casei and Lbm. curvatus with the highest antioxidant properties can be recommended for being included into the starter cultures for the production of fermented functional food stuff of different meat

Spirit Writing Cults and Popular Sects in modern China: a case study on Dejiao

This paper studies the development of the planchette cult movement in modern China by focusing on the combination of spirit writing cults and charity movements in TeoChew, Guangdong province. During mid-nineteenth century in response to the rapid changes in the social, political and cultural fabric, a new type of spirit writing cult that combined the internal structure of a spirit writing cult with the conservative social reformism of the charitable society became especially prevalent in China. This is called planchette cult movement. It was driven by a millenarian sense of mission by the local intellectual elites to express their profound concern over the decline of traditional orders. The members of this movement hoped to effect a moral reform for their times. Not content to merely hold séances for their membership, they also worked to disseminate their revelations to the illiterate masses by means of active public lectures. Dejiao was a newly formed popular sect which appeared in this context and spread rapidly within the TeoChew community then. This paper examines the activities and expansion of Dejiao to determine the local context and detailed aspects of the planchette cult movement in modern China in the early twentieth century

Високопродуктивні АЦП із ваговою надлишковістю зі змінними тривалостями тактів порозрядного кодування

У монографії розглянуто питання побудови високопродуктивних АЦП із ваговою надлишковістю та змінними тривалостями тактів порозрядного наближення. У роботі досліджуються запропоновані методи підвищення продуктивності порозрядних АЦП із ваговою надлишковістю. Книга розрахована на науковців, аспірантів та інженерів, які займаються розробкою високоточних швидкодіючих аналого-цифрових перетворювачів.В монографии рассмотрены вопросы построения высокопроизводительных АЦП с весовой избыточностью и переменной длительности тактов поразрядного приближения. В работе исследуются предложеные методы повышения производительности поразрядных АЦП с весовой избыточностью. Книга рассчитана на научных работников, аспирантов и инженеров, занимающихся разработкой высокоточных быстродействующих аналого-цифровых преобразователей.The book deals with the issue of building high-performance ADC with weight redundancy and variable successive approximation cycle duration. The paper investigates the proposed methods of increasing productivity successive ADC with weight redundancy. The book is intended for scientists, graduate students and engineers involved in the development of high-speed analog-to-digital converters

Research of vegetable oils oxidation process in the deep fat during thermal treatment

Change of deep fat quality indexes significantly influencesthe formation of consumer properties of fried products, and correctly matched fat raw materials guarantee its quality and safety. In this paper the analysis of vegetable oils use prospects (sunflower, palm, rapeseed, corn, linseed, mustard) as deep fat was carried out. For an assessment of the oxidizing processes, which occur in the deep fat at heat treatment, peroxide, iodine and acid index values were chosen. The analysis of organoleptic, physical and chemical indexes of the studied vegetable oils and the deep fried production showed usefulness of mustard and linseed oils as deep fat for not more than 1 h usage, sunflower and corn - not more than 2 h, and palm and rapeseed - not more than 3 h. Besides, it was revealed that use of rapeseed oil slows down the process of deep fat thermal oxidation. Thus, decrease in rates of primary products of oxidation formation was observed, as well as reduction in the number of secondary oxidation products. At the same time it was noted that the use of rapeseed oil makes it possible to reduce the specific consumption of deep fat, as well as to extend its continuous use while maintaining the organoleptic characteristics of the fried products

Influence of S. cerevisiae yeast as a part of the recipe component of flour confectionery on the quality of deep-fat frying

Products prepared in the deep-fat frying way are fried in a significant amount of fat therefore fat plays an important role in the technology of their production. Besides, fat is not only a heat-transmitting substance, but it is also one of the main product's components defining its properties and nutrition value. In order to investigate the influence of S. cerevisiae yeast, being a part of flour confectionery products' recipe, on the quality of the deep frying, there was carried out a process of continuous frying of semi-finished products in it. A set of the received results testifies that in the conditions of a four-hour deep frying deep fat undergoes changes in its quality indicators, the severity of which depends on the composition of experimental semi-finished flour confectionery samples. On the basis of the lipid oxidation degree indexes research (peroxide value, the amount of peroxide, presence of diene conjugates and ketodienes) it was found out that the use of S. cerevisiae yeast in the flour confectionery allowed to extend the term of deep fat using compared to the deep fat, in which were prepared experimental semi-finished flour confectionery samples, according to a traditional recipe without yeast, i.e. organic acids secreted by yeast during the fermentation of the dough act as a synergist of antioxidants and thus contribute to slow the process of deep fat peroxidation while using, thus reducing the rate of oxidative destruction processes in deep fat

High-productive ADC with changing tact durations of successive approximation with weight redundancy

Дисертаційна робота присвячена дослідженню високопродуктивних АЦП зі змінними тривалостями тактів порозрядного наближення з ваговою надлишковістю. Загальний науковий результат роботи – розв’язано науково-технічну задачу підвищення продуктивності АЦП порозрядного наближення з ваговою надлишковістю за рахунок скорочення часу перетворення при збереженні роздільної здатності, що дозволяє розширити сферу застосування порозрядних перетворювачів аналог-код. Запропоновано метод підвищення продуктивності АЦП послідовного наближення з ваговою надлишковістю шляхом збільшення швидкодії, що досягається зменшенням часу врівноваження за рахунок застосування змінних тривалостей тактів прискореного порозрядного врівноваження й автоматичного регулювання чутливості операції порівняння аналогових сигналів. Подальшого розвитку отримали математичні моделі статичних і динамічних похибок прискореного порозрядного врівноваження з ваговою надлишковістю, що враховують використання операції порівняння аналогових сигналів із регульованою чутливістю. Це дозволяє визначити оптимальний розподіл вагової надлишковості для компенсації статичних та динамічних похибок. Запропонований підхід дозволив побудувати структурні схема високопродуктивних АЦП порозрядного наближення із ваговою надлишковістю, де введення вагової надлишковості здійснюється шляхом використання ненадлишкових двійкових ЦАП. Це дозволяє уникнути використання спеціальної елементної бази для побудови АЦП із ваговою надлишковістю.Диссертация посвящена исследованию высокопроизводительных АЦП с изменяющимися длительностями тактов поразрядного приближения с весовой избыточностью. Общий научный результат работы – решена научно-техническая задача повышения производительности АЦП поразрядного приближения с весовой избыточностью за счет сокращения времени преобразования при сохранении разрешения, что позволяет расширить сферу применения поразрядных преобразователей аналог-код. Предложен метод повышения производительности АЦП последовательного приближения с весовой избыточностью путем увеличения быстродействия, что достигается уменьшением времени уравновешивания за счет применения изменяющихся длительностей тактов ускоренного поразрядного уравновешивания и автоматического регулирования чувствительности операции сравнения аналоговых сигналов. Дальнейшее развитие получили математические модели статических и динамических погрешностей ускоренного поразрядного уравновешивания с весовой избыточностью, учитывающие использование операции сравнения аналоговых сигналов с регулируемой чувствительностью. Это позволяет определить оптимальное распределение весовой избыточности для компенсации статических и динамических погрешностей. Предложенный подход позволил построить структурные схемы высокопроизводительных АЦП поразрядного приближения с весовой избыточностью, где ввод весовой избыточности осуществляется путем использования неизбыточных двоичных ЦАП. Это позволяет избежать использования специальной элементной базы для построения АЦП с весовой избыточностью и применять серийную существующую элементную базу в виде двоичных ЦАП.The dissertation is dedicated to the investigation of high-productive ADCs with changing tact durations of successive approximation with weight redundancy. The total science result – the science-technical task of productivity increasing of successive approximation ADC with weight redundancy has been solved, owing to conversion time decrease with resolution saving. It allows to increase the scope of using analog-to-digital converters. The method of productivity increase of successive approximation ADC with weight redundancy is proposed, owing to operations speed increase, which is reached due to conversion time decrease, thanks the usage of changing tact durations of successive approximation and automatic regulation of analog signals comparison operation sensitivity. Mathematical models of static and dynamic errors of fast successive approximation with weight redundancy, which takes into consideration regulation of analog signals comparison operation sensitivity are elaborated. It allows to define optimal distribution of weight redundancy for static and dynamic errors compensation. The proposed approach allowed to build structure schemes of high-productive successive approximation ADCs with weight redundancy with DAC with weight redundancy based on non-redundant binary DACs. It avoids the usage of special components for building ADCs with weight redundancy and allows using serial components in the form of binary DACs

Bakery product technology for treatment and preventive nutrition

© 2019 Sergieva et al. The concept of development of functional and specialized bakery in the Russian Federation is aimed at reducing micronutrient deficiency through the consumption of functional and specialized bread and bakery products, which determines the need for intended regulation of the chemical composition of bakery products in order to obtain a product with a higher micronutrient content and with a more balanced ratio (Alferov 2009, Nalubola 2005). The feasibility of enriching bread with minor components of food is also determined by the fact that bread in Russia remains a mass product. The use of bakery products as a daily food product, additionally enriched with missing micronutrients, will make it possible to convey them to the widest groups of the population, including those most in need of improving nutritional status and health (Gabdukaeva and Sorokina 2017). This article presents a functional food product intended for the prevention and treatment of gastrointestinal diseases. The high sorption ability of the pectin substances of the selected ingredients reduces the content of heavy metal ions in the digestive tract, which is especially important for people working in industries with harmful working conditions in order to reduce the risk of occupational diseases. The developed product is intended for older people and for those living in ecologically disadvantaged regions of the country, in order to remove radionuclides and excess cholesterol from the body and improve the functioning of the gastrointestinal tract

Influence of S. cerevisiae yeast as a part of the recipe component of flour confectionery on the quality of deep-fat frying

Products prepared in the deep-fat frying way are fried in a significant amount of fat therefore fat plays an important role in the technology of their production. Besides, fat is not only a heat-transmitting substance, but it is also one of the main product's components defining its properties and nutrition value. In order to investigate the influence of S. cerevisiae yeast, being a part of flour confectionery products' recipe, on the quality of the deep frying, there was carried out a process of continuous frying of semi-finished products in it. A set of the received results testifies that in the conditions of a four-hour deep frying deep fat undergoes changes in its quality indicators, the severity of which depends on the composition of experimental semi-finished flour confectionery samples. On the basis of the lipid oxidation degree indexes research (peroxide value, the amount of peroxide, presence of diene conjugates and ketodienes) it was found out that the use of S. cerevisiae yeast in the flour confectionery allowed to extend the term of deep fat using compared to the deep fat, in which were prepared experimental semi-finished flour confectionery samples, according to a traditional recipe without yeast, i.e. organic acids secreted by yeast during the fermentation of the dough act as a synergist of antioxidants and thus contribute to slow the process of deep fat peroxidation while using, thus reducing the rate of oxidative destruction processes in deep fat

Influence of S. cerevisiae yeast as a part of the recipe component of flour confectionery on the quality of deep-fat frying

Products prepared in the deep-fat frying way are fried in a significant amount of fat therefore fat plays an important role in the technology of their production. Besides, fat is not only a heat-transmitting substance, but it is also one of the main product's components defining its properties and nutrition value. In order to investigate the influence of S. cerevisiae yeast, being a part of flour confectionery products' recipe, on the quality of the deep frying, there was carried out a process of continuous frying of semi-finished products in it. A set of the received results testifies that in the conditions of a four-hour deep frying deep fat undergoes changes in its quality indicators, the severity of which depends on the composition of experimental semi-finished flour confectionery samples. On the basis of the lipid oxidation degree indexes research (peroxide value, the amount of peroxide, presence of diene conjugates and ketodienes) it was found out that the use of S. cerevisiae yeast in the flour confectionery allowed to extend the term of deep fat using compared to the deep fat, in which were prepared experimental semi-finished flour confectionery samples, according to a traditional recipe without yeast, i.e. organic acids secreted by yeast during the fermentation of the dough act as a synergist of antioxidants and thus contribute to slow the process of deep fat peroxidation while using, thus reducing the rate of oxidative destruction processes in deep fat