БИОСТОЙКИЙ РАСТИТЕЛЬНЫЙ КОМПОЗИТ ДЛЯ ТЕПЛОИЗОЛЯЦИИ

Durable poroelastic wearing course SEPOR with highly modified bitumen

The aim of research is to develop a method for the production of a new generation of protein snacks using a protein vegetable and milk base and vegetable fortifiers from spicy and carotene-containing vegetables using cryo and mechanical destruction processes. The method is based on the use of a deep processing method as an innovation, which consists in a complex effect on vegetable and protein raw materials of cryo and mechanical destruction processes in modern quick-freezing and low-temperature crushing equipment. The proposed method allows to get new protein snacks with a high content of protein, BAR and phytocomponents in an easily digestible form.
 A new generation of protein snacks has been developed to strengthen the immune system using cryogenic protein base and vegetable raw materials. Nano-additives from dried peas and specially processed soft brine cheese are used as a protein base. Pea nanoadditives obtained using non-enzymatic catalysis – mechanolysis, mechanical destruction contain 21.5 ... 23.0% of complete protein, which includes 49% of amino acids in a bound state and 51% in a free state. During the special processing of soft brine cheese with the help of mechanical destruction, 50 ... 55% of the bound amino acids of the protein are transformed into free α-amino acids in an easily digestible form.
 The proposed method makes it possible to more fully reveal the biological potential of vegetable and protein raw materials, to transform protein, BAS and phytocomponents in a bound form into easily digestible nanocomponents into a free easily digestible form. In addition, the processed protein base and raw materials acquire new properties - structure formation, gelation, coloring ability.
 The obtained protein snacks are natural, differ from the traditional ones by their high content of complete protein and the absence of synthetic impurities (preservatives, thickeners, colorants, etc.). In addition, 100 g of new products can satisfy the daily requirement for biologically active substances (β-carotene, L-ascorbic acid, phenolic compounds)

Reactive energetic plasticizers (REPs) for use in glycidyl azido polymer (GAP) based polyurethane (PU) energetic binders were investigated. These REPs consisted of an activated terminal alkyne group that was expected to give rise to Huisgen azide‐alkyne 1,3‐dipolar cycloaddition within the specific pot life for a PU formulation to prevent the migration of plasticizers, and with a gem‐dinitro group as an energy resource. A quantitative miscibility investigation between the plasticizers and uncured GAP showed that REPs exhibited better miscibility than conventional energetic plasticizers. The plasticization effect of the REPs on the GAP prepolymer with respect to the reduction of the viscosity illustrated REPs can effectively reduce the viscosity of the GAP prepolymer from 6,015 cP to 150–240 cP at the processing temperature when 50 wt‐% of REP was added. A comparison of the click reactivity and activation energies (Ea) of REPs and GAP prepolymer elucidated that the reactivity of azide‐alkyne cycloaddition depended on the dipolarophilicity of REPs which could be controlled by adjusting the length of methylene spacer between electron‐withdrawing groups (EWG) and neighboring alkynes in REPs. Thermogravimetric analysis manifested REP/GAP‐based PU binders maintained the thermal stability of the control GAP‐based PU binder. The mechanical properties and impact insensitivity of the GAP‐based PU binders were also improved by the incorporation of REPs.

We have investigated a change in the active acidity of blended products made from vegetable and fruit raw materials. A possibility has been proven to control active acidity through the introduction to formulations of canned foods fruits with a high content of titrated acidity. Apricot, gooseberry, cherry plum, black currant are characterized by a high content of titratable acidity, thus they could replace in the formulations of canned products the organic acids obtained artificially. It is possible to use zucchini, pumpkin, carrot and beet to produce natural organic purees, juices, compotes, sauces, natural canned vegetable food with a regulated active acidity not higher than 3.9 pH units. To achieve this level of active acidity in canned products, the mass share of titratable acidity should be brought to 0.55‒0.60 %. The canned food products manufactured using a given technique are microbiologically stable and safe when employing the sterilization temperature of 100 °C for 20‒25 minutes; they have a high organic estimate; they efficiently preserve ascorbic acid. The pumpkin puree demonstrated active acidity of 5.6 pH units. In the blended pumpkin and apricot puree, gooseberry and cherry plum puree, the active acidity decreased to 3.80‒3.84 pH units following the introduction of the calculated formulation amount of a fruit part into compositions, from 11.3 to 28.1 %, the content of ascorbic acid increased by 1.6‒2.6 times. The content of ascorbic acid in a pumpkin and black currant puree, at the regulated active acidity of 3.86 pH units, increased to 30.6 mg/100 g, by 7.6 times. A similar trend was observed for the blended purees made from carrot and table beet. The vegetable-fruit purees and sauces, manufactured in line with a given technique, are characterized by excellent organoleptic quality estimation, 26.3‒29.3 points. Canned foods from vegetable raw materials with a controlled level of active acidity, due to their fruit part, are natural products with an elevated content of ascorbic acid. The combination could be used for the manufacture of organic products from the appropriate raw materials, thereby retaining their high quality.

A technology has been developed for the production of edible packaging based on applesauce with the addition of dried fruit and vegetable raw materials. As a result of research, a technology was developed for the production of edible glasses based on applesauce with the addition of dried apples, apricots, cranberries, bell peppers, tomatoes, carrots, and beets. A comparative assessment of the organoleptic and physico-chemical parameters of edible glasses based on applesauce with the addition of dried fruit and vegetable raw materials. Organoleptic indicators, humidity, water absorption, resistance to model liquids (distilled water with a temperature of 20–25 °C; distilled water with an initial temperature of 90–95 °C; 5 % aqueous solution of sodium chloride with a temperature of 20–25 °C; 5 % aqueous citric acid solution with a temperature of 20–25 °C), microscopic examination of the surface. Thus, as a result of a study of the organoleptic and physico-chemical parameters of edible packaging based on apple raw materials with the addition of dried fruit and vegetable raw materials, it was found that the most optimal physico-chemical indicators and mechanical properties of the glass are observed at the highest degree of grinding of dried fruit / vegetable additives and increase the degree of coverage of the surface area of the edible glass with the additive.

Inclusion of minor components in the formulation of homogeneous food systems should inevitably result in some shift of redox equilibrium under conditions of interaction as "all with all." Chemical nature of components combined with properties of elements of medium chemical composition should determine direction and expression of such displacement. But due to the multicomponence of the medium itself and the small initial expression of redox properties for the added components, predicting the resulting properties of the formed food system becomes difficult. The aim of the work was to study the regularities of the influence of neutral minor components on the change of redox properties of homogeneous canned products from vegetable raw materials. Puree-shaped single-component natural canning products (puree) from fruit (apples, plum) and vegetable (pumpkin, carrots) raw materials are taken as research objects. Table salt (NaCl), sucrose and apple pectin were used as minor components. In the obtained canned product, active acidity (pH) and redox potential (Eh) were determined, and the reducing power index (RH) value was calculated. The studies showed that there was no statistically significant effect of NaCl on the redox properties of the food systems studied. There was a statistically significant effect of sucrose on the reducing power index of homogeneous canned puree from plums (in the range up to 18%) and carrots (in the range up to 10%). It has been found that inclusion of pectin in the composition of fruit and vegetable puree does not have a statistically significant effect on the reducing capacity of the product, except for stone fruit puree, for which there was statistically significant single step increase of RH within a weight fraction value of the minor component as 0.61-0.62%. In order to determine the mechanism of such a response, it is necessary to carry out an additional set of targeted studies.

Finding and creating effective thermal insulation materials based on cheap raw materials continues to be a challenge. At the same time the criterion of economy of fuel and energy resources at production of heat-insulating materials has great value. Depending on the composition of the substances from which thermal insulation materials are made, they can, under certain conditions, affect the insulated surfaces, the environment and the human or animal body. To obtain thermal insulation materials based on vegetable raw materials, comprehensive studies on the selection of compositions, including the preparation of aggregate of a certain fraction, and studied the basic physical and mechanical characteristics of the samples. In the main experimental studies, a composite aggregate was used, which is a mixture of sphagnum moss with reed or rye straw. Liquid glass was used as a binder. The use of moss as a filler is due to its antiseptic properties and experience in the use of thermal insulation. Liquid sodium glass provides thermal insulation, non-flammability, binds the filler, is an antiseptic and prevents the formation of fungi. The larger volume of straw relative to the reed, preserving the geometry of the crushed stems in the form of hollow tubular cylinders, allowed to create a uniformly distributed coherent frame of straw in the moss structure, which absorbs compressive forces under load and prevents shrinkage deformation. These factors led to the absence of shrinkage deformations of thermal insulation boards during drying. Thus, as a result of the research, a plate heat-insulating material with high physical and mechanical properties was obtained, which has biocidal properties on the basis of natural plant material and crop waste.

The use of sugarcane bagasse for providing avaibility of raw material have been attracting attention. The benefits using natural fiber such as sugarcane bagasse are eco-friendly, low cost considerations because widespread avaibility, high stiffness, better thermal stability, and biodegradability. Sugarcane bagasse and (Polyvinyl acetate, PVAc) have been shown to possess the ability of being applied as raw material for manufacturing of bio composite panel at 10mm thickness (fixed variable) by three mesh sizes (20,30 dan 40) with ratio of the composition 95:5, 90:10 and 85:15%. The specimen have been emphasized at 3:2 and 2:1. This research was conducted to investigate possibility of manufacturing bio composite panel that its characteristic resistance to the thermal conductivity. This bio composite speciments were tested for thermal conductivity test according to ASTM E-1225. The results revealed that optimum design for bio composite panel obtained that emphasis at 3:2, filtered by mesh size 20, ratio composition sugarcane bagasse 85% and PVAc 15%. The test result shown that panel has thermal conductivity resistance value (R) 17,089 °C/W. Thus, it can be concluded that bio composite panel can be manufactured successfully from sugarcane bagasse and PVAc as the matrix mixture.

The object of research is the method of production of comfiture from fruit and vegetable raw materials. The production of comfiture using traditional technologies is characterized by the loss of physiologically functional ingredients of raw materials. Such losses can reach up to 60 % of the initial amount, depending on the temperature regime and the duration of heat treatment. A negative factor in the storage of ready-made comfitures is sugar crystallization. Equipment for the implementation of traditional processes of processing fruits and vegetables is characterized by high productivity, low efficiency and operational difficulties. Boiling in the traditional way is carried out at high-temperature conditions, which leads to a decrease in the content of functionally physiological ingredients and the nutritional value of the resulting comfitures. In the production of comfiture on the basis of fruit and vegetable raw materials, the following recipe ratio of components was used: apple – 60 %; Jerusalem artichoke – 25 %; cornelian cherry – 15 %. The improved method is characterized by gentle heat exchange operations, in particular: drying is carried out in an infrared dryer at a temperature of 40–50 °C to a dry matter content of 30–40 %. And also by further boiling of the mass in a vacuum evaporator based on a flexible film resistive radiating electric heater (FFRREH) at 50–60 °C. The use of inverted syrup in the recipe during boiling prevents sugar crystallization during storage of the finished product. Comparative analysis of the heating kinetics of comfiture from fruit and vegetable raw materials confirms the reduction in the duration of reaching the stationary mode (55 °C) when using a vacuum evaporator based on FFRREH by 1.6 times, compared with an analog apparatus. Such a hardware-constructive solution will ensure a decrease in the consumption of energy resources with a simultaneous increase in the quality characteristics of products.

Extraction of juice and removal of excess liquid from vegetable raw materials (vegetables, fruits, melons and crops, etc.) are the main technological operations during juice processing. The quality and quantity of the finished product depend on the efficiency of its implementation, for example, the drying process that determines the prime cost of its production. Therefore, technologies that allow solving this problem automatically in the most efficient way are relevant and require close attention not only of processing enterprises of various ownership forms, but also of research scientists. Such technologies include electric impulse processing of raw materials of plant origin before extraction or removal of moisture in the manufacture of juices, mashed potatoes, pastes, the drying of melons and fruits, etc. This technology has a great prospect, as it is characterized by low energy consumption, environmental cleanliness, food safety and can be fully automated. The control system of electric impulse processing, first of all, should receive primary information about the depth of the effects and the destruction of the intra-cellular structure of plant raw materials. The application of the received information allows electric impulse processing to adjust the frequency of the acting pulses and the voltage amplitude. This approach leads to reduction in the electrical energy input into the vegetable raw material for the destruction of cellular structures and, accordingly, to decrease in its consumption. The conducted studies allow asserting that it is best to use information on the change in the phase angle as the received information on the change in the electrophysical properties of plant tissue. The designed automatic system can be integrated with minimal constructive modifications into already existing lines for the processing of vegetable raw materials.

The article presents the results of a study of the mineral composition and organoleptic evaluation of semi-smoked sausage from vegetable raw materials. Soy and chickpeas were selected as vegetable raw materials. As a result of experiments, it was revealed that the optimal ratio of soy and chickpeas for the production of semi-smoked sausage is 4:1. According to the results of an organoleptic evaluation of semismoked sausage from vegetable raw materials, it was found that the third sample, the ratio of soy isolate and chickpeas of which is 4:1, had a consistency, smell and taste more characteristic of semi-smoked sausage than the rest of the samples being developed.Based on studies of the mineral composition of semi-smoked sausage from vegetable raw materials, it is proved that there are more minerals in the first and second samples than in the third sample. Since soy isolate increases 3-5 times during cooking due to binding to water, soy texturate and chickpea sausage contains more macro- and microelements than soy isolate and chickpea sausage. However, the third sample contains 1.58% and 0.98% more phosphorus compared to samples № 1 and № 2, respectively.Research has proven that the use of soy and chickpeas as the main ingredients, completely replacing meat in semi-smoked sausage, is possible and relevant.

It is noted that fruit and vegetable raw materials contain a number of nutritional components that are beneficial to human health: vitamins, minerals, carbohydrates, which support health, increase immunity and prevent diseases. However, vegetables and fruits cannot be stored for a long time in natural conditions, which requires extending the shelf life of raw materials using various preservation methods, including drying and freezing. Attention is focused on the fact that drying processes should reduce drying time and minimize energy costs while maintaining high product quality. Therefore, the use of automated control technologies will make it possible to improve the operation of equipment for drying plant raw materials, namely, maintaining the desired quality and reducing defective products. It is proposed to predict potentially expected changes in pressure, temperature and humidity during the primary and secondary stages of freeze-drying, which have different drying mechanisms and require careful monitoring and control to ensure the quality of the obtained dried raw materials using control and measuring equipment, which will help avoid damaged raw materials, destruction of the internal structure, as well as deterioration of many product characteristics, such as texture, volume, shape and color. It is considered advisable to reduce changes in the quality of fruit and vegetable raw materials to use combined drying methods, namely, combining freeze-drying with microwave, infrared or convective drying methods. The process of drying bananas by various methods was studied: convective and microwave methods, as well as combined drying methods, namely, sublimation-convective and sublimation-microwave drying methods. The effect of these drying methods on the physical parameters of the raw material (color, shape, texture) was compared. The results show that in the process of drying bananas it is advisable to use the convective drying method, sublimation-convective and sublimation-microwave drying methods, because the obtained raw material samples have the desired color, shape and texture. However, during microwave drying, banana samples were obtained that do not meet the specified quality indicators, because they have a slightly brownish color, a structure that is somewhat fragile, not elastic enough and slightly deforms when bent. The results of the study were interpreted.

The heat transfer process of the Metal Rubber is in combination with the modes of heat transfer and the characteristics of Metal Rubber micro-element structure. Under certain conditions, the heat transfer questions can be simplified to the thermal conductivity questions. Based on the Fourier law, the characteristics of the thermal conductivity of Metal Rubber micro-element structure were analyzed by using thermoelectric analogy method. Combined with the equivalent coefficient law of the thermal conductivity, the thermal conductivity model was established. The formula of the thermal conductivity coefficient was derived. The accuracy of the theoretical model was verified by the experimental results. This study provides strong theoretical support for the application of the heat insulation materials.

For the first time quantitative effects of liquefied gas extraction temperature, the correlation of the extractant volume and the raw material mass, humidity and the average size of the raw material particles have been analyzed in the lipophilic complex (LC) yield from the overground part of yellow bedstraw (Galium verum L.) using the response surface methodology (RSM). For this research, the four-factor and the three-level Box-Behnken design has been chosen; it contains four covariates, namely the extraction temperature – X1, the ratio of the extractant volume (ml) and the raw material mass (g) – X2, the raw material humidity – X3 and the average size of the raw material particles – X4 based on the results of one-factor test. Twenty seven experimental studies have been conducted with three repeats in the centre of the design to assess the proper operational margin of the sum of squares. The experimental results obtained have been set at the polynomial equations of the second order using the multiple regression analysis, and analyzed by the corresponding statistical methods. With the help of solving the regression equation and by means of the analysis of the response surface of contour plots the optimal conditions of the LC extraction have been determined: the extraction temperature – 35°C, the ratio of the extractant volume (ml) and the raw material mass (g) – 8, the raw material humidity – 7% and the average size of the raw material particles – 1 mm. It has been found that the most significant factors for the process under research are the extraction temperature, the ratio of the extractant volume (ml) and the raw material mass (g), and the raw material humidity. Comparison of the data obtained with the data of literature sources confirms the relevance of the subcritical difluorochloromethane choice as an extractant for the LC obtaining. Summarizing all above-mentioned information it may be concluded that the use of liquefied difluorochloromethane for the LC extraction from the overground part of yellow bedstraw (Galium verum L.) is promising from the viewpoint of the modern pharmaceutical technology, and the use of the RSM as an instrument for the process optimization allows reducing the costs for carrying out the pharmaceutical development.

Recently , in developed countries , bakery products made from sprouted grains , whole grain flour and based on various raw materials are more in demand than bakery products made from premium flour . Whole grain wheat flour is flour made from unrefined grain from seeds , outer husks , and the outer layers of the endosperm . Without it , it is a refined flour with a high carbohydrate content . Products made from such highgrade flour are subject to obesity and other diseases that complicate the work of the gastrointestinal tract . The reason is that the nutritional value of products is given more attention than the organoleptic qualities . The effect of various vegetable raw materials on whole grain wheat flour , such as rosehip powder (2.5%), special gluten (2.5%) and flax flour (10%) and their compatible amounts , on the quality of whole wheat bread was determined . In general , bread with added vegetable raw materials had higher acidity , specific volume , viscosity , elasticity than control bread . Т7 processing (10% flax flour , 2.5% rose hips and 2.5% special gluten ) to have the maximum specific volume . The results showed that the quality of wheat bread can be improved by adding different vegetable raw materials .