The possibility of the introduction of the flask in asphalt concrete as a mineral supplement. The results of studies of the flask’s effect on the bitumen adhesion to the mineral material in the ...asphalt mixture. The results allow to receive the asphalt mix with a higher index of bitumen adhesion to the mineral material. Shows the production of asphalt concrete technology with the introduction of the flask as a mineral supplement.
We study the process of wear of commercial oil-scraper piston rings of a D100 locomotive diesel generator in a reciprocating friction machine simulating their operating conditions. The degree of wear ...of these rings is determined by their weight and the increase in the working surface of a ring for different sliding speeds. We also evaluate the changes in their microhardness prior to and after tests. The character of structural changes of the friction surface for different parameters of testing is established by the method of electron-probe microanalysis. It is shown that the run-in tin coating is absent on the leading edges of the rings, where the characteristic friction bands are formed with the appearance of a graphite network of the substrate. A specific feature of structuring of the inclined surface is established in the area, where this surface is adjacent to the working collar. In order to increase the durability of these rings in operation, it is recommended to deposit ion-plasma nanocoatings with additional quality control and guarantee the relaxation of residual stresses.
This study was carried out to evaluate the effect of bean flour on the nutritional value and the yield stress of meat rolls. The main components of meat rolls are minced beef, eggs, bread, milk, and ...beans, but in the current study, the author mixed bean flour with these active ingredients and evaluated the effect of this on the various nutrient parameters of meat rolls. Four samples of meat rolls were prepared, with 0% to 20% beans flour. Results of the study found that depending on the concentration of beans, the moisture content, level of carbohydrate, and other nutritive parameters of meat roll have changed significantly due to the specific chemical composition of the bean flour. In terms of vitamin composition, significant changes are observed in the content of vitamin C and vitamin B1. The addition of bean flour (up to 15%) to minced rolls gradually increases the yield stress and improving the consistency of the product. According to organoleptic evaluation, the addition of up to 15% of beans has a positive effect on the consistency of the product due to improved water-binding ability. Results of the study suggesting new data related to the impact of bean flour on the nutritional value and consistency of meat rolls. The developed technology and recipe can be used for large scale meat rolls production.
Most of the technological operations for the production of meat products are mechanised and carried out using specially designed equipment, including meat grinders. This paper reviews meat grinders ...of different design and performance, used in both household and industrial applications. The technical characteristics, construction and operating principle of the meat grinder are described.
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