The ecological and economic achievements in landscape optimization of technogenic reliefs

Mining and accumulation of industrial and household waste on the earth’s surface form the technogenic relief of the planet. The main forms of violation of the natural relief are quarries, ditches, landfills and spoil tips. There are two ways of landscape optimization in order to restore ecological balance, to turn the aggressive terrain into an ecological and economic value. The first is a return to the original natural landscape. The process is implemented by ground filling of technogenic depressions, removal and chemical and technological processing of waste accumulated at landfills and spoil tips. The second way is to use technogenic relief to form a new natural landscape. The main attention of the article is paid to the optimization of technogenic landscapes by forest plantations and forest reclamation. As a result of these activities, environmentally safe and aesthetically expressive spaces are formed. Most of these facilities have a high potential for economic, socio-economic and recreational use. The outstanding world achievements in this field are considered. Their ecological and economic characteristics are given.

Modeling of thermal processes in the contact zones of fuel elements

In this work, using two specific examples, a general approach to the mathematical modeling of thermal processes in the contact zones of fuel elements in the development and optimization of various technological processes, systems and devices is considered. In the first example, a mathematical model of heat transfer in the contact zone (metal-hybrid thermal interface) between the heat-generating element and the heat-dissipating radiator is considered. In the second case, the thermal process in the processing of materials with a bonded diamond tool in the contact zone "diamond grain – binder – processed material" is considered and analyzed. The general approach to modeling thermal processes in the contact zones of various fuel elements makes it possible to optimize the parameters of technological processing modes and the correct operating conditions for products and systems

Dependence of surface tension of fruit puree on temperature exposure

When developing food products with new properties using innovative technologies, it is important to obtain data on the physicochemical, thermal-physical and structural-mechanical properties of the processed food media. So, one of the key components in the selection of the mode of collapsing ultrasonic cavitation is the surface tension of vegetable purees. The paper presents research data (2020) on the effect of temperature on the surface tension coefficient of fruit puree of different viscosity. The objects of research are cherry plum, pear and apple puree, combined in a row by viscosity. The surface tension coefficient was determined by the stalagmometric method, for which the puree was preliminarily centrifuged. The measurements were carried out at temperatures of 25 and 35 °С. It was found that, under equal conditions of centrifugation of puree, the proportion of supernatant in pear puree is noticeably higher – 77.37 % to the weight of puree in comparison with cherry plum puree (67.20 %) and apple puree (52.75 %). This fact can be explained by the presence of stony cells in the former which form an incompressible sediment, which allows a greater separation of the dispersed phase (sediment) and the dispersion medium (supernatant). It was found that the coefficient of surface tension of fruit purees, despite the slight difference, decreases with increasing temperature. Analysis of the steepness of the slope of the curve characterizing the effect of temperature on the surface tension coefficient showed that temperature stabilization during technological processing is more required for pear puree.

A Comprehensive Review on Natural Fibers: Technological and Socio-Economical Aspects

Asian countries have abundant resources of natural fibers, but unfortunately, they have not been optimally utilized. The facts showed that from 2014 to 2020, there was a shortfall in meeting national demand of over USD 2.75 million per year. Therefore, in order to develop the utilization and improve the economic potential as well as the sustainability of natural fibers, a comprehensive review is required. The study aimed to demonstrate the availability, technological processing, and socio-economical aspects of natural fibers. Although many studies have been conducted on this material, it is necessary to revisit their potential from those perspectives to maximize their use. The renewability and biodegradability of natural fiber are part of the fascinating properties that lead to their prospective use in automotive, aerospace industries, structural and building constructions, bio packaging, textiles, biomedical applications, and military vehicles. To increase the range of applications, relevant technologies in conjunction with social approaches are very important. Hence, in the future, the utilization can be expanded in many fields by considering the basic characteristics and appropriate technologies of the natural fibers. Selecting the most prospective natural fiber for creating national products can be assisted by providing an integrated management system from a digitalized information on potential and related technological approaches. To make it happens, collaborations between stakeholders from the national R&D agency, the government as policy maker, and academic institutions to develop national bioproducts based on domestic innovation in order to move the circular economy forward are essential.

Waste from processing of technical grape varieties in poultry nutrition

The feed additives for balancing the diet for biologically active substances still utilizing up to the present time. Their main components are synthetic substances that have not only low digestibility, but also negatively affect human health. In this regard, we are developing technologies for the utilization of local plant feed additives and waste processing in the feeding of farm animals and poultry. This is the waste of processing technical grape varieties – grape pomace. These wastes can be considered as natural feed additives because after technological processing they can be used to produce flour with a high content of macro and microelements, vitamins, as well as amino acids.

Chemical composition, functional and technological (processing) properties of whey ingredients

The growth in volumes of the milk whey manufacturing has revealed the new field of processing, such as dry whey ingredients production. The authors have made investigations of chemical composition, functional and technological (processing) properties of whey protein concentrates with protein of 35, 55, 80 % in dry matter, whey protein hydrolysate and cheese whey permeate. We used standard methods, generally accepted in research practice. The chemical composition of the tested samples has been determined, including their rehydration properties in terms of wettability, dispersibility and solubility. Heat denaturation of whey proteins during the processing is the reason for the bound groups–SH release and their reactivity enhancement, which provides antioxidant effect of whey ingredients (the antioxidant content in the tested samples is 0.031; 0.058; 0.095; 0.146 and 0.024 mg/g for the whey protein concentrates with protein of 35, 55, 80 % in dry matter, whey protein hydrolysate and whey permeate respectively). The functional and technological properties of whey ingredients make possible their application while producing different product line groups in order to control the technological processes and the quality factors of the enriched products.

Features of technological processing of seeds with an electromagnetic field of microwave before sowing

To increase the efficiency of crop production in the arsenal of the agronomic service there is a number of techniques, methods and technologies that reveal the potential of agricultural plants for all stages of production, starting with soil preparation, selection and preparation of seeds for sowing, agrotechnological measures during the growing season, harvesting technologies, storage and processing of products. The article presents the results of experimental studies on the use of the energy of ultra-high frequency electromagnetic fields for pre-sowing treatment of lupine seeds in order to increase their germination. Revealed the relationship between the parameters of microwave exposure and seed germination. The areas of modes where microwave treatment allows to increase germination, as well as areas of modes in which the impact does not reach the planned effect, or has a negative (depressing) effect, have been determined. Recommendations are given for ensuring the optimal modes of microwave processing and ensuring control of the parameters of the technological process. Based on the results obtained, it can be reliably asserted that the region of microwave treatment of lupine seeds, with a result exceeding the control values, is observed at exposure in the range from 50 to 60 s and at a specific microwave power of exposure from 1.0 to 1.17 kW/kg. The best result of an increase in germination by 1.5% was obtained at 60 s and 1.17 kW/kg. When treating seeds, it is recommended to maintain an average microwave heating rate of 0.50 °C/s until an average microwave heating temperature of 51.5 °C is reached.

Milk quality and its suitability for technological processing in cows with metritis

It has been established that the development of metritis in cows after providing obstetric aid as a result of abortion, eversion of the uterus or retention of the placenta is accompanied by an increased microbial and fungal background of the uterus. Without obstetric aid during delivery, only from 5… 9 days after birth, 35.37% of cows had genitals contaminated with various pathogenic microflora. Already on the third day of puerperia, 14 species of bacteria were isolated from cows that were assisted in delivery, which in 74.5% of cases were contaminated with pathogenic microflora: S. aureus (in 15.5% of cases), E. coli (37%), K. pneumonia (12%), and S. pyogenes (10% of cases). The results of mycological studies revealed that A. fumigatus, C. albicans and C. crusei were isolated from cows after obstetrics. It was found out that the content of somatic cells (SC) r = 0.63, the activity of muramidase (AM) r = 0.84, lactoperoxidase (LPO) r = 0.65 and lactoferrin (LF) r = 0.66 change with a high degree of correlation. Milk from cows with metritis showed 2 times higher total bacterial contamination than milk from clinically healthy animals. Milk from sick cows has a reduced number of lactic acid organisms after the first day of storage. At the same time, acid formation occurred faster by 5.0–15.0% than that in control samples of milk prepared for production of lactic acid products. The acidity in milk fermented with Lactobacillus bulgarus was 12.0-13.3% higher than that in the control sourdough samples, and the cell viability of the symbiotic combination was an order of magnitude lower (2.5×106 versus 2.5×107) compared to the control samples of the lactic acid product.

Microstructural analysis of cooked sausages with spelt flour

In a market economy, it is especially important to produce and provide the population with competitive, high-quality, and safe food products. Quite common meat products in the diet of every person are products from the boiled sausage group, including sausages. It is known that spelt flour contains a large amount of protein – 17.4%, the total content of dietary fiber – 14.3%, richer vitamin and mineral composition. Due to its valuable chemical composition, spelt flour is a promising raw material of plant origin, designed to improve meat products. Therefore, the purpose of the work was to find out the peculiarities of the structure formation in cooked sausages and the microstructure of their components that occur during technological processing when adding spelt flour to sausage mince, by histological methods of research, which substantiate the microstructural analysis of the control and experimental samples. The article highlights the results of studying the microstructural analysis of sausages with the addition of spelt flour, which affects the structure formation in cooked sausages during technological processing. The article presents drawings of sections from the control and experimental samples under the microscope. The main components of cut minced meat containing spelt flour, which was added in order to introduce new high-tech solutions that will be competitive not only in the Ukrainian but also in the European market, were studied and analyzed. It was established that with the help of histological examinations, which form the basis of microstructural analysis, it is possible to clearly identify all minced meat components from which sausages are made.

Features of virtual duplicate creation of the turning process

The interdisciplinary approach of MC-SUITE implementation of the Industry 4.0 concept and the main requirements for digital models (virtual duplicates) of cyber-physical systems regarding virtual processes compliance to the real ones and the possibility of real-time operation have been described. The main condition for creating an adequate dynamic model of technological processing system (TPS) interaction with the cutting process has been defined and a model for such interaction for the longitudinal turning has been developed. On example of developed turning process structural scheme the possibility of describing the interaction of the TPS input parameters (cutting depth and longitudinal feed) with the output parameters (deformations in the respective directions) due to changes in the model internal parameters in a form of cutting force components have been demonstrated. Such representation of the model allows virtual turning process adjusting by specifying the cutting stiffness and functional dependences for the cutting forces components based on the results of intelligent analytical processing of the monitoring results of the TPS operation.