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The subject of the study is the process of active ventilation of wheat grain with variable heat supply. The purpose of the work is a mathematical description of the nature of the flows of matter and energy in the process of active ventilation of wheat grain. Thanks to the selected original design of the exhaust coolant outlet unit, made in the form of a mesh spiral tube, it was possible to optimize the hydrodynamic situation in the layer of dried grain. The developed mathematical model, as a mathematical description, consists of equations of material, thermal balances, equations of hydrodynamics in steady and unsteady states. This mathematical model is the basis for creating a material model of the process and conducting an experiment with subsequent data processing. As a result, it is possible to obtain criteria equations of processes that make it relatively easy to calculate processes under various technological modes.

As reducing the energy consumption, as well as improving the quality of dried grain, is of great importance in the modern world, the present paper aims to develop an empirical-mathematical modellin...

The equations of motion, the equation of continuity, the equation of energy (heat balance), the rheological equation were chosen to describe the non-isothermal flow of the cereals melt in the extruder as the initial equations. The following assumptions were made to solve the model: the flow of a moving viscous medium is assumed to be laminar and steady; the forces of inertia and gravity are so small compared to the forces of friction and pressure that they can be neglected; a viscous medium (melt) is an incompressible liquid characterized by constant thermal conductivity and thermal diffusivity; the change in thermal conductivity in the longitudinal direction was neglected due to the fact that convective heat transfer in the flow direction is higher than the heat transfer by thermal conductivity; heat transfer in the direction perpendicular to the flow of the melt occurs only due to thermal conductivity. The numerical finite difference method was used to solve a system of equations taking into account convective heat transfer. Its essence of use lies in the fact that the considered area (extruder channel) is divided into calculated cells using a grid. The grid consisted of rectangular cells with a constant step between nodes, which exactly lie on the boundaries of the integration region. In this case, the differential equations were transformed into difference equations by replacing the derivatives at a point with finite differences along the cell boundaries. The mathematical model of non-isothermal melt flow in the extruder channel was obtained as a result of the solution. To solve a mathematical model of the process of grain crops extrusion with a non-isothermal flow of their melts, a program in the algorithmic language C ++ was compiled. A non-isothermal mathematical model of the process of extrusion of grain crops at temperatures of the beginning of the Maillard reaction, i.e., up to 120–125 ?, was obtained. It allows us to identify the nature of the temperature change along the length of the extruder. Comparative analysis of the results of the numerical solution and experimental data showed good convergence: the standard deviation did not exceed 12.7%.

The problem of developing of highly digestible compound feeds with protected protein for cattle is due to the specifics of the gastric tract of cows and the peculiarities of protein assimilation. Due to the importance of preliminary moisture-heat treatment of grain for the subsequent course of the extrusion process, it was carried out by steam at a pressure of 0.6 МРа before moistening the feed to a humidity of 17–20% and heating to a temperature of 70–80° C. It is established that heat treatment has a significant effect on the carbohydrate complex of grain: heating it at high temperatures causes the destruction of starch, accompanied by the formation of easily soluble carbohydrates, which has a positive effect on the digestibility of feed. The kinetic regularities of the processes of moisture-heat treatment, grinding and extrusion of grain in the production of highly digestible feed with protected protein for cattle were studied. The degree of dextrinization and the digestibility of starch increased with the heating temperature of corn and its mixtures with wheat up to 100–110° C, when the performance of the extruder was 300–320 kg/h, the digestibility of starch extruded corn and grain mixture is increased to 85 and 68 mg of glucose per 1 g of the product (hereinafter mg/g), respectively. For wheat, this indicator is lower and, accordingly, is 50 mg/g. When heated during the extrusion of corn to a temperature of up to 120–140° C, the digestibility of starch was 100–110 mg/g, and for the grain mixture – 80–83 mg/g. At this temperature, the digestibility of the starch of extruded wheat corresponded to 60–65 mg/g. The optimal moisture content of feed in the process of extrusion for the purpose of forming pellets is 18%. Studies of the extrusion effect on the carbohydrate complex of processed feed have shown that the destruction of starch in the extruded product increases. Thus, the content of soluble carbohydrates increases by 27–32%, and the digestibility of starch increases twice in extruded feed compared to unprocessed.

Using the example of an integrated airframe, we performed a computational and experimental study of the possibility of using geometric diffraction theory (GDT) to calculate the sound diffraction when the airframe is replaced with simulating flat polygonal screen as pertains to the effectiveness of noise screening of aircraft power plants. We compared (1) impulse responses experimentally measured with maximum length sequences and the reciprocity theorem for both a three-dimensional model of the airframe and its plane model with (2) the responses calculated using GDT; the results showed good qualitative agreement for observation points in the geometric shadow zone and in the illuminated area, as well as quantitative coincidence in the frequency range characteristic of jet noise and the first harmonics of the blade passing frequency of a propeller or fan.

A mathematical model of the diffusion process of liquid components into extruded pellets of feed stuff for prime fish species under vacuum spraying is considered. This will increase the fat content up to 40% and improve the digestibility and nutritive properties of the feed stuff. It is suggested to use the differential equation of molecular diffusion with boundary conditions of the third kind to describe the process of diffusion of liquid in porous pellets. For a mathematical description, the solution of the equation of unsteady molecular diffusion for bodies with the geometric shape of an unbounded cylinder (extruded pellets can be considered such bodies) was used. The studies carried out with values of the Bio criterion over 100 showed that the concentration of liquid additives inside the extruded pellets becomes equal to the concentration of liquid additives on their surface. Given a constant concentration of liquid additives on the surface of extruded pellets, this solution takes place in the form of a rapidly converging series. Considering that for Fourier numbers greater than 0.3 the series converges quickly, then all the members of the series can be discarded except the first one. Thus, the obtained solution of the equation of unsteady molecular diffusion at a constant concentration of liquid additives on the surface of pellets had the form of a rapidly converging series. Taking the logarithm of the obtained equation and solving its Fourier criterion, we attained the expression for determining the duration of the diffusion process. Comparison of the calculated curves and experimental data showed that the root mean square deviation did not exceed 14.3%. The use of vacuum spraying of liquid additives on the surface of pellets made it possible to increase the diffusion coefficient from 4.78?10e-4 to 6.112?10e-4 м2/с in comparison with the traditional technology of pelleting in a drum apparatus.

The article considers the problems of calculating the durability of orthotropic polygonal plates, described in the framework of the Kirchhoff theory and subjected to acoustic action with a wide spectrum, taking into account the effects of sound re-emission. A hybrid numerical-analytical method for solving the problem is proposed, based on the determination of the eigenmodes and vibration frequencies of the plate using the finite element method (FEM) with the subsequent calculation of the moments of the spectral density of rms stresses using the 5th order Gaussian quadratures. The article calculates the durability of a polygonal orthotropic fiberglass plate using four different methods (intersection method, Kowalewski method, Bolotin method and Reicher method) with a diffuse distribution of the sound field over the plate surface and random broadband acoustic exposure.

Studies have been carried out on the purification of biogas from sulfur compounds, carbon dioxide and water vapor for subsequent use in micronizer burners. The possibility of bringing it to the parameters of natural gas of the following composition: methane (CH4) – 85 % vol., carbon dioxide СО2 – 11 % vol., water vapor – 9 mg/m3, hydrogen sulfide H2S - 20 mg/m3 with minimal energy costs for its preparation is demonstrated. The basic relationships are obtained for assessing the design and technological parameters of the infrared radiation burners operation. Experimental studies of the flame stability limits on perforated ceramic nozzles have shown that flashback through them is possible when the thermal power is increased to a certain critical value. In this case, the thermal power depends on the type of gas and the air content in the combustible mixture. The heat balance equations have been derived to optimize the designs and operation modes of infrared radiation burners. The design of 40 gas burners was improved by changing the geometric dimensions and shape for a uniform distribution of biogas supplied and sustainable combustion over the entire area of the burner. It was established that the temperature of the heating surface of the GIK-8 burner on gas mixtures with a CO2 content of 18-34 % is 900-950 ° C, which does not differ from the nominal temperature when operating on natural gas. The infrared heating system was modernized, adapted for burning purified biogas with methane content up to 98 %, in particular, the biomethane feed and control system, the additional biogas input system, and the automatic burner control system were improved.

Analysis of the efficiency reserves of the most promising technologies for biodiesel production showed the feasibility of implementing the technological cycle in the following sequence: first, the transesterification of vegetable oil with supercritical alcohol, then the fluid supercritical СО2 extraction of the cooled reaction mixture; its separation in the field of centrifugal forces to separate glycerol from the target product, and then the separation of carbon dioxide by gas-liquid separation to obtain purified biodiesel and return carbon dioxide to the extraction stage. In accordance with the methodology of exergetic analysis, the influence of internal and external energy losses on the system is considered. The total number of internal exergetic losses associated with the irreversibility of any real processes included losses from the final temperature difference as a result of recuperative heat exchange between material and heat flows, as well as hydraulic losses caused by a sudden increase in the specific volume of the coolant when it enters the operating volumes of the devices from the pipeline. External losses are related to the conditions of the system interface with the environment. They are caused by the difference between the temperature of heat carriers and the ambient temperature, imperfect thermal insulation of equipment and condensate discharge. Exergetic analysis has shown that the exergetic efficiency for the technology of biodiesel production in supercritical conditions using steam-ejection refrigerating machine is 52.62%, which is 15–20% higher than that of known technologies. This characterizes the proposed technology as a heat-technological system with a high degree of thermodynamic perfection, which was achieved by organizing work in closed thermodynamic cycles and using exhausted heat carriers.

The possibility of finding fragments of separated parts (SPs) of launch vehicles (LVs) on the ground on the basis of processing data from a video spectral (hyperspectral) aerial survey in the range of 0.4–1.0 μm is considered. The quality of special precorrection methods is estimated by comparison during thematic processing by spectral proximity measures, including the special delta-vector metric, modified Terebizh metric, and correlation factors, as well as with the use of the subpixel method.

A technique is suggested for estimating the spectral resolution of video spectrometers in separate sections of the sensitivity scale via comparison of experimental survey results with model (calculated for the same observation conditions) Fraunhofer lines from a set of preset values. The maximal estimation errors of the technique suggested are within 0.5 nm at the considered test lines 700 and 587 nm for both mass-produced spectroradiometers and original video spectrometers.

The developed simulation model allows computer experiments on mixing components in which the parameters of the components of the mixture or mixer are changed, the nature of the influence of the parameter is established and recommendations for choosing the optimal values of the parameter are given. The model of the mixing process takes into account the size, shape and rheological properties of the components of the mixture, as well as the interaction of the bulk material with the working surfaces of the mixer (blades, blade struts, shafts, housing). The simulation mathematical model of the mixer has a high spatial resolution for the correct reproduction of the interaction of particles in the mixing process. In the framework of the finite element approximation, the bulk material is represented as a set of elements. The particle dynamics method was used to model the mechanical behavior of the mixture. Modeling is performed in three-dimensional Cartesian space. The state of each element is defined by six variables: the coordinates of its center and the velocity components. The solution of this system of differential equations of the second order are the functions that determine the trajectories of motion of the elements and allow to evaluate the efficiency of the mixing process. To solve differential equations of this kind, the second – order numerical method-Runge-Kutta is used. A computer program in the Object Pascal language in the Borland Delphi 7 integrated programming environment has been developed to implement the calculation according to the above formulas and to make it easier to conduct a series of computer experiments. The developed mathematical model of the process of mixing of bulk components allows to choose rational technological modes of mixing, which makes it possible to increase the homogeneity of mixing up to 98 %, and to calculate the kinematic mode of the mixing process in the mixer by creating a "quasi-weight" hydrodynamic mixing mode and a significant acceleration of the mixing process.

As a result of the conducted experimental studies, the main kinetic regularities of the steaming process under investigation were determined and the choice of rational modes of grain moisture-heat treatment was validated: steaming of barley and wheat with steam to a moisture content of 19 % at a steam consumption of 100–180 kg/h and a pressure of 0.20–0.35 MPa for 10–12 minutes, and corn – for 15–16 minutes. These developed modes provide the best conditions for the thermomechanical destruction of the protein-carbohydrate complex in order to increase its availability to digestive enzymes and increase the digestibility of starch, do not reduce the digestibility of protein and improve sanitary condition. A method of engineering calculation was developed, which formed the basis for the creation of an original design of conditioner steamer. The performed constructive calculation included the calculation of the mixer-humidifier, the calculation of the jet nozzle and the determination of the dispersed characteristics during steam atomization, as well as the thermal calculation of the conditioner steamer, which made it possible to determine the steam consumption and determine the rational heating temperature of the grains and their moisture content. A distinctive feature of the conditioner steamer is a higher productivity due to the significant acceleration of diffusion process of moisture into grains; the possibility of improving the quality by increasing the degree of starch gelatinization due to selected technological steaming modes.

The possibility of detecting debris fragments of separating parts of launch vehicles on the ground on the basis of video spectral (hyperspectral) aerial survey data processing in the range of 0.4-1.0 µm is considered. Evaluation of the quality of special methods pre-correction when comparing, during thematic processing, measures the spectral vicinity – the special delta-vector metric, modified metric Terebizh, factor correlations, and sub-pixel method.

The paper presents the results of an experiment that uses the MLS technique to measure the impulse response when a signal passes through an air jet. The data are compared with the numerical simulation results obtained by solving the equation for sound propagation in a steady flow using a finite-difference method. It is shown that the longitudinal component of the flow causes drift and focusing of the signal.

The subject of research is kinetics of vacuum deposition of liquid components on extruded fish feed pellets. The kinetic regularities of the vacuum deposition process under investigation are established and the choice of rational modes of vacuum deposition of fat components in preparing compound feeds for valuable fish species is justified. The use of vacuum deposition of fat components on extruded feed for valuable fish species has led to the possibility of increasing the fat content up to 40 %, reducing the crushing of feed by 10 %. Improving the physical characteristics of finished compound feed (a moisture content of 10-12 %); increasing the penetration level of liquid components by 25-30 %; maintaining a dry surface of the extrudate; reducing pathogenic microflora to 0 are included. It was revealed that the amount of vacuum in working chamber of sprayer is the most important parameter affecting a fat leakage factor, and the amount of vacuum of 0.020 MPa provides intensive penetration and significantly reduces a fat leakage factor.

The problem of developing highly digestible compound feeds with protected protein for cattle is due to the specifics of the gastric tract of cows and the peculiarities of protein assimilation. Due to the importance of preliminary moisture-heat treatment of grain for the subsequent course of the extrusion process, the treatment was carried out by steam at a pressure of 0.6 MPa before moistening the feed to a humidity of 17-20 % and heating to a temperature of 70-80 ° C. It is established that heat treatment has a significant effect on the carbohydrate complex of grain. Heating it at high temperatures causes the destruction of starch, accompanied by the formation of easily soluble carbohydrates, which has a positive effect on the digestibility of feed. The kinetic regularities of the processes of moisture-heat treatment, grinding and extrusion of grain in the production of highly digestible feed with protected protein for cattle were studied. The degree of dextrinization and the digestibility of starch increased with the heating temperature of corn and its mixtures with wheat up to 100-110 ° C. At the same time, the performance of the extruder was 300-320 kg/h, the digestibility of starch extruded corn and grain mixture increased to 85 and 68 mg of glucose per 1 g of the product (hereinafter mg/g), respectively. For wheat, this indicator is lower and, accordingly, is 50 mg/g. When heated during the extrusion of corn to a temperature of up to 120-140 ° C, the digestibility of starch was 100-110 mg/g, and for the grain mixture – 80-83 mg/g. At this temperature, the digestibility of the starch of extruded wheat corresponded to 60-65 mg/g. The optimal moisture content of feed in the process of extrusion for the purpose of forming pellets is 18 %. Studies of the extrusion effect on the carbohydrate complex of processed feed have shown that the destruction of starch in the extruded product increases. Thus, the content of soluble carbohydrates increases by 27-32 %, and the digestibility of starch increases twice in extruded feed compared to the unprocessed feed.

To describe the non-isothermal flow of grain crops melt in the extruder, the equations of motion, the equation of continuity, the equation of energy (heat balance), and the rheological equation were chosen as initial equations. To solve the model, the following assumptions were made. The flow of a moving viscous medium is assumed to be laminar and steady. The forces of inertia and gravity are so small compared to the forces of friction and pressure that they can be neglected. A viscous medium (melt) is an incompressible liquid characterized by constant thermal conductivity and thermal diffusivity. The change in thermal conductivity in the longitudinal direction was neglected due to the fact that convective heat transfer in the direction of flow is higher than the heat transfer by thermal conductivity. Heat transfer in the direction perpendicular to flow of the melt occurs only due to thermal conductivity. To solve the system of equations taking into account convective heat transfer, a numerical finite difference method was used, according to which the considered area (extruder channel) is divided into computational cells using a grid. The grid consisted of rectangular cells with a constant step between nodes, which exactly lie on the boundaries of the integration region. In this case, the differential equations were transformed into difference equations by replacing the derivatives at a point with finite differences along the cell boundaries. As a result, a mathematical model of non-isothermal melt flow in the extruder channel was obtained. To solve a mathematical model of the grain crops extrusion process with a non-isothermal flow of their melts, a program in the programming language C++ was compiled. A non-isothermal mathematical model of the grain crops extrusion process at temperatures at the beginning of the Maillard reaction, i.e., up to 120-125 °C, was obtained, which makes it possible to reveal the nature of the temperature change along the length of the extruder. Comparative analysis of the results of the numerical solution and experimental data showed good convergence: the standard deviation did not exceed 12.7%.

At present, work has been activated to develop and introduce healthy food products, reduce unit costs for the production of fat-and-oil products. In view of the multicomponent nature of many emulsion products and the difference in their aggregate state, there is a need to improve the design of equipment for production. The main indicators of the mixing process are the intensity and efficiency, as well as the energy consumption for the process. In the production of emulsions, the mixing efficiency can be characterized by the size of the forming particles of the dispersed phase, and the intensity - by the time of achieving the process goal - of a homogeneous structure with a multicomponent product, with minimal energy costs. In order to determine the time to achieve the result of the process, a dimensionless concentration can be used as an estimate. The effectiveness of mixing was evaluated by the dispersion of the emulsion. The investigations were carried out on a microscope "Micrometer 3" with an increase of 400 times. The average diameter of the emulsified particles was d = 5 10E-5 m, and the specific surface area of the emulsions was S = 1.2 10E5 1 / m. The proposed method for calculating the intensity and determining the mixing efficiency can be used to calculate the mixing of multicomponent emulsions of chemical and food products. The use of the proposed emulsion design makes it possible to optimize the process of thermomechanical action on raw materials, different in their physico-mechanical properties, by ensuring the maintenance of a given temperature regime in each of the emulsion chambers and the rational nature of the product movement; expand the scope of application due to the achieved universalization of the mixing mechanisms taking into account the physico-mechanical properties of the initial components; to obtain spreads balanced by fatty acid composition, consisting of a mixture of various components, by solving the problem of uniform distribution of the components of the mixture and the most rational temperature effect on them.

The mathematical model describing distribution of fields of temperatures and moisture contents in a particle of a squared beet press at convective drying is given. As the initial equations the differential equations of material and thermal balances in which transfer of warmth and weight is caused by phase transformations have been accepted. The algorithm of the numerical solution of a non-stationary regional problem of heat conductivity with variable heat and mass transfer coefficients of the dried-up product, boundary and entry conditions and also phase transition with mobile limit of the section of phases is developed for the solution of mathematical model. At the same time the initial system of the equations is given to a dimensionless look. For the solution of a problem of non-stationary heat conductivity the zone method of calculation of temperature fields when drying a beet press is used. Process of drying broke into some time intervals. Within each interval geometrical form of a particle, its density, heatphysical and mass-exchanged characteristics; initial distribution of temperature and moisture content on particle volume and also density of a mass and thermal stream with the evaporated moisture are constant. The zone method of the solution of a problem of the non-stationary three-dimensional equation of heat conductivity for a parallelepiped taking into account internal sources of warmth has been checked on experimental data of stationary drying of a beet press with use of basic data. For realization of a zone method dependences of change of the linear size of a particle of a beet press on spatial coordinate x and its moisture content in the course of drying are received. At constant values of moisture content and the sizes of the party of the dried-up particle on each step the method of a machine experiment has found the current values of coefficient of phase transformation on condition of the maximum rapprochement of settlement and experimental data. The offered method of calculation of distribution of temperature fields and fields moisture containing at convective drying of a beet press in the variable modes with use of the three-dimensional equation of heat conductivity has shown compliance of settlement and experimental data with a margin error of modeling 8–10%. The received results have been used when developing a two-level way of drying of a beet press. The offered method of calculation of two-level drying of a beet press has allowed to provide the maximum kinetic compliance at implementation of temperature conditions in the field of admissible technological properties of the dried-up product.

The description of the technological scheme of the stock-preparation shop, press shop and cleaning of worm-press oil at Chernozemye LLC, with an analysis of the main types of technological equipment operation and evaluation of problematic production sites is given. It has been established that during hulling and following separation into fractions in separators and sifts, favorable conditions are created for oiling the husks by contacting it while passing through a sieve together with a high-oiled crushed kernel and oilseed dust. To reduce the oil content of husks in the scheme, it is recommended to use hydrocyclones that direct the husk for the subsequent separation of the particles of the kernel and oil dust carried along with the husk. It was also revealed that the greatest content of waxes and waxlike substances in the oil, which significantly affect the transparency of commercial sunflower oil, is contained in the husks lipids, which partially pass into the oil during the processing of seeds. The content of waxes in oils is the higher, the more husk is contained in the kernel, and the higher the temperature of the pulp entering the pressing. In this case, the ratio of oleic and linoleic acids in low-oil varieties is 1:1, in high-oil varieties is 1:3. The heterogeneity of the grinding of the oil seed meal, resulting from the hulling of seeds, makes it difficult to uniformly moisten, warm and dry the pulp in the conditioner. The structure of the finished pulp is influenced by the primary structure of the oil seed meal, obtained during the process of grinding the seeds. The intensive coloring of the pulp, oil cake and ground oil-cake during the drying of oil seed meal is due to the high temperature (above 100 °C) in the conditioner, which leads to an intensive course of the sugar-amino reactions, an increase in the total content of nitrogen and phosphorus. And this changes color and increases raw materials losses.

The technological process of cereals production used in the production of feed stuff, which includes the following basic steps: grain moistening; binning of moistened grain for redistribution of moisture in the bulk of kernel; steaming of moistened grain; rolling of steamed grain; drying and cooling of flakes – is developed. In the production of flakes from scoured barley and oat grain before feeding to the rolling line film removal from the grain of these crops and the separation of the husks is carried out by one the existing methods: the method of grinding, followed by sifting and eventilation of films from tail fractions or a method of peeling on special machines with a separation of films. Wet-heat treatment of grain, followed by rolling helps to improve taste and palatability of feed, improves the nutritional value of carbohydrate and protein complexes, reduces the exertion of the body to digest food nutrients, allows to inactivate antinutritional substances and free the grain from the pathogenic and other microorganisms. In the duration of rolling process splitting of complex carbohydrates occurs, starch loses its original structure and is easier exposed to enzymes. The dried and cooled flakes have satisfactory flowability, do not set up. Humidity of flakes is not more than 14%, the temperature is not more than 10 °C above the ambient temperature, bulk density is 350–400 kg/m3. Developed set of equipment allows producing cereal flakes, the use of which in feed stuff and rations of young cattle and pigs increases the productivity of animals by 15–20% while reducing feed costs by 12–15%. Cereal flakes are used in the manufacture of complete feed for piglets (pigs at the age of 10 to 60 days), feed concentrates for pigs under the age of 4 months, the calves under the age of 115 days, high-producing cows, sporting and trained horses and lactating mares.

Jet–flap interaction noise for a small-scale swept wing model of a trendsetter plane has been studied experimentally, with a double-stream nozzle installed nearby. The effect of the flap angle on the noise of jet–wing interaction has been analyzed. It has been discovered that the flap angle considerably affects the interaction noise in a wide frequency range in such a way that the noise intensity in each frequency band grows exponentially as the flap edge approaches the shear-layer boundary (on a logarithmic scale, this corresponds to linear scaling of the spectrum depending on the flap angle). The exponential noise reduction as the flap angle decreases agrees with the known theoretical simplified-configuration models that are based on the effect of interaction of the near field of instability wave with the edge. Not only does this agreement show that noise increase/reduction mechanism may be associated with similar processes, it also provides an effective tool for controlling the interaction noise.

This is an analytical solution of the two-dimensional non-isothermal mathematical model describing the change in the velocity profile of a cylindrical extrusion die. This solution is based on the following assumptions. The two-dimensional melt flow is asymmetric. A melt viscosity anomaly may take place. Heat generated by viscous friction is a factor affecting the melt flow. The melt flow moving towards the metering section is in a steady state. Neither mass forces nor inertia forces are present. Velocity gradients along the channel are neglected. The mathematical model was built up from the incompressibility equation, motion equations, energy equation, and the rheological equation. This model depicted a non-isothermal flow of rheological fluid moving through the cylindrical extrusion die. A diagram was drawn. It depicts the melt velocities at a die entrance in different cross-sectional views. Computer testing was performed to verify the obtained solutions and compare them with the real extrusion process. Difference between calculated and experimental data was below 14%. Results allow concluding a matching of numerical results with experimental data, and so the possibility of using a built-up model in an extrusion die design for single-screw extruders.

To destroy pathogenic microflora, increase digestibility and nutritional value, cereals, which are part of compound feeds, are subjected to IR processing in a micronizer. However, in order to transfer micronizer burners from natural gas to biogas generated during anaerobic methane digestion of livestock complex waste, it was necessary not only to purify biogas from carbon dioxide, hydrogen sulfide and other associated gases, i.e. to obtain biomethane, but also to improve the design of the module heating burners with radiating nozzles. The efficiency of the GIK-8 infrared radiation burner on purified biogas with a CO2 content of 0.2-34.0% was experimentally established, and an improved burner design for a micronizer with adaptation to its operation on biomethane was developed. The geometric dimensions and shape of the micronizer infrared burners with the adaptation of their operation on biomethane are specified. The efficiency of the GIK-8 infrared radiation burner on purified biogas with a CO2 content of 0.2-34.0% was established. The temperature of the heating surface of the GIK-8 burner in gas mixtures with a CO2 content of 18-34% is 900-950 °C, which does not differ from the nominal temperature when operating on natural gas. The possibility of ignition of the GIK-8 cold burner at 33% CO2 content in purified biogas was determined.

Toilet soap is the perfumery and cosmetic product and serves for personal hygiene, so it should have the broadest possible range of specific characteristics. For this purpose, natural components in the form of plant materials extracts can be introduced into its composition. To create a competitive product, the modified technology for the production of toilet soap for functional purposes, modified at the stage of introducing additives, was developed. Complex CO2 extract based on three herbs–chamomile, medicinal sage and eugenol basil was obtained as a therapeutic and prophylactic additive. The optimal quantitative ratios of the recipe ingredients of the product are extracted: dye: antioxidant (% wt)–(0.5 to 0.7): (0.06 to 0.1): (0.2 to 0.3) were obtained by mathematical planning using the binding characteristics between the composition and properties of soap. Samples of experimental soap obtained under industrial conditions were studied according to physicochemical parameters (the mass of fatty acids in terms of the nominal mass of a piece of 100g is 81g; the mass fraction of soda products in terms of Na2O is 0.08%; the pour point of fatty acids extracted from soap (titer)–38 ° C; mass fraction of sodium chloride–0.5%), foaming ability (400 - 410 cm3), shelf life (13–15 months). Comparison of research results with regulatory indicators proves that the developed technology of toilet soap allows getting a promising product with desired functional properties.

The operation parameters of the GIK-8 burner were checked when using variants of model gas with different volume ratios of methane and carbon dioxide as fuel. The operability of the GIK-8 infrared radiation burner on purified biogas with a CO2 content of maximum 10-34 % vol. was experimentally established. The dependences of the burner power loss, the combustion rate on the CO2 content in biogas at various values of the total gas mixture flow rate, the performance of one burner on the combustion rate for different combinations of the flow rates of the components of the gas-air mixture are determined. It was revealed that the temperature of the heating surface of the GIK-8 burner in gas mixtures with a CO2 content of 18-34 % vol. makes up 830-840 ° C. The possibility of firing a cold burner GIK-8 at 33 % vol. CO2 content in purified biogas is defined. Based on the studies, a rational method for biogas purifying has been determined, including chemical desulphurization, pressure washing with water and condensation drying of biogas supplied to infrared burners for stable operation of the micronizer of the following composition: methane (CH4)–85 % vol., carbon dioxide CO2 - 11 % vol., water vapor - 9 mg/m3, hydrogen sulfide H2S - 20 mg/m3 with minimal energy costs for its preparation. An improved burner design for a micronizer adapted to biogas operation has been developed. The temperature of the heating surface of the GIK-8 burner in gas mixtures with a CO2 content of 18-34 % is 830-840 ° C.

Non-traditional oilseeds include camelina seeds, which are widely known in the global production of oils and blends. The seeds of this plant are a source of polyunsaturated fatty acids, including linoleic and linolenic acids. A distinctive feature of the seeds of this culture is the oil content–40% and crude protein–30%. The object of the study was oil obtained by cold pressing and the seeds of camelina of the Penzyak variety. Samples were obtained in an experimental installation under the following conditions: a pressing chamber annular clearance was 0.3 mm; the screw rotational speed was 160 rpm at a temperature of 336 K. The fatty acid composition of the camelina oil sample was determined by gas-liquid chromatography on a Chromotech 5000. The presented results of camelina oil studies by fatty acid composition show that unsaturated fatty acids ☐-9 prevail in the test oil. It was determined that fatty acids of groups 18 and 16, 20 predominate in camelina oil. At the next work stage, studies were carried out on the chemical composition of the sample, as a result of which it was found that camelina oil contains 4 vitamins (vitamins A, K, ☐, ☐ + ☐ and ☐-tocopherols) and traces of vitamin K, the purpose of which is to provide increased biological and nutritional value of the product.

The paper presents the results of experimental studies on developing a technique to determine the acoustic properties of models of main helicopter rotors on an open test bench. The method of maximum length sequences is used to choose the optimum arrangement of microphones for an open test bench that would minimize the influence of parasitic echo. The results of processing the data of an acoustic experiment with a model rotor are detailed.

The operation of a unipolar pulse-periodic corona discharge is considered. A new method is proposed for analyzing its properties by considering the structure of discharge-emitted sound. Decomposition of the acoustic field into azimuthal components makes it possible to relate them to the force or thermal influence of a corona discharge on a medium and evaluate their relative contribution in this case.

The kinetic parameters of the pseudo-continuous cultivation of green microalgae in the film photobioreactor with countercurrent flows of gas and liquid phases and equipped with spirals on the internal surface of quartz tubes have ben studied. A mathematical model of mass transfer during microalgae cultivation in a film photobioreactor has been developed. The model includes a kinetic equation that considers the effect of the conditions of the cultivation of microalgae populations and cells interactions. A method has been developed for solving equations of the model that uses the Galerkin combination and the finite-element methods.

Researches of thermal and rheological properties of cream- and vegetable spread are necessary for the scientific substantiation of their obtaining process, namely mixing and crystallization processes. As the object of research, we chose a cream- and vegetable spread, with the following composition: peanut butter 10%; wheat germ oil 10%; linseed oil 20%; butter 59.8%; emulsifier 0.2%. With the data obtained in the course of research of the rheological properties of cream- and vegetable spread, one can subsequently generate recommendations for optimization of technological modes of production. In particular, one can solve problems of intensification of hydro-mechanical and thermal processes by carrying them out at such a temperature and speed when the maximum preservation of the produced product structure will be achieved. Determination of thermal characteristics was carried out in the apparatus for the study of thermal and rheological properties of viscoelastic liquids Coesfeld RT-1394H. Rheological researches of cream- and vegetable spread were carried out on a series of viscometers SV-10 and PB-8m. The graphs of spread dynamic viscosity dependence on the temperature, and the dependence of the effective viscosity of the spread and vegetable oils on the shear rate were built according to experimental data. The data obtained is rational to choose the equipment for processing and production of cream- and vegetable spread, to simulate processes taking place in the production process, to solve problems of intensification of thermal and hydro-mechanical processes reasonably, by conducting the production process at temperatures that do not cause the destruction of the product structure.

Summary .A mathematical model of the process of mixing cream- and vegetable spread was developed. In modeling the diffusion understanding of the nature of the process were used, allowing escape from the apparatus geometry. After turning on the mixer the mixing process begins. Its duration can be determined by the behavior of the tracer particles introduced into the agitated medium in a predetermined quantity through the free liquid surface within a short period of time. If tracer particles have the same density with the surrounding bulk liquid phase, then the path of movement of the particles and the fluid are identical. The degree of homogeneity of the composition can be stirred calculated by the coefficient of variation, which is identified by the local concentrations of tracer particles in the volume of stirred medium. The task of a one-dimensional particle transport in the plane layer of the mixed liquid is solved for their calculation. The calculated ratios obtained allow us to calculate the particle concentration at any point in the volume being mixed at random times. Based on the experiment effective mixing coefficients are identified and relations for their assessment, depending on the Reynolds number of the mixer in the range studied variations of process are offered. Using the time dependence of the variation coefficient characterizing the homogenity of the system being mixed, it is possible to determine the duration of mixing to obtain the product with the desired uniformity and homogeneity of the product under the definition of a predetermined duration of the mixing process. The variation coefficient %, indicating a sufficiently good uniformity of the spread composition was found for the spread №1, being mixed with a stirrer rotating at a speed of n=150 rev / min, and the dimensionless length of the process Fo =0,0935 for obtaining estimated relations. Using the proposed calculation algorithm one can estimate the homogeneity of the product at any time.

Summary. As a result of application of the developed technology for the production of cheeses with cheddaring received a high quality product, balanced food and biological value, high organoleptic indices. With biomedical positions obtained proteins are a unique drug: amino acid composition of the protein complex component, the content of essential amino acids almost corresponds to ideal protein, easily digested in the body. Cheese production this group does not require expensive facilities and reduces the flow of milk. The product is characterized by high protein content, stable functional and technological properties, versatility, affordability. The choice of complex enzyme preparation in the production of cheese products was due to the presence in the mixture of prescription extract lentils. When working with this drug mixture normalized hydrolyzed twice as fast, it does not lead to the formation of bitterness. The obtained experimental data testify that cheese products enriched products processed products lentil have a high nutritional and biological value and can be recommended for functional food of the population of all age groups. Based on the described concept, the obvious need for further research and development works on priority directions of complex issues of healthy nutrition of the population and reduces the flow of milk.

The investigation of the kinetics of mixing creamy vegetable spreads with a variable heat supply. The time of each of the periods of re-mixing. Stirring at a temperature of 65 °C optimum convective mixing period was 2.5 minutes. Convective mixing duration after the beginning of crystallization of the product (i.e., by stirring at a temperature of 30 ... 15 ° C) was 5 minutes. The second period at a temperature of 65 ° C was 2.2 min. Mixing diffusion time during 9 minutes to crystallize the product. The entire mixing process was conditionally divided into three temperature-time periods: 1 a period of intense agitation; 2 during product cooling to a crystallization temperature; 3 the product during crystallization. The investigations of the process at different speeds working body were to choose the best, to get good distribution of all components in the minimum time. The result was that the spread manufactured according to the proposed formulation meets the optimal mixing time stirrer speed is 150 rev / min (during intensive stirring), 10 rev / min (during cooling of the product to a crystallization temperature) and 15 rev / min during crystallization. The optimal mixing time using the dependence of the dimensionless concentration of a key component of the mixing time. The result was the optimum time for process spread 4.7 min at 65 ° C. Conducted research to determine the optimal mixing time in the crystallization of the product, it was 14 minutes. The increase in the mixing time required for uniform distribution of components in the mixture in small quantities.

Consumer properties of food raw material formed during the heat treatment. New physical, flavoring and aromatic properties of the products of plant origin, formed during drying due to substantial changes in the composition of the raw materia l occurring as a result of biochemical reactions. In the production of dried and roasted products is very important to follow the parameters that contribute to the passage of biochemical processes aimed at creating a product with high nutritional qualities, strong aroma and pleasant taste. We studied the basic kinetics of the drying process of food raw material (in terms of artichoke) in a dense interspersed layer, which formed the basis for the rational choice of the drying regime with due consideration of changes in the moisture content of the product are studied. The nature of the effect of the dried product movement hydrodynamic conditions on a layer height and intensity of drying is established. As a result of food raw material drying process kinetics analysis (in terms of artichoke) multistep drying regimes were chosen. Analysis of the artichoke particles drying by air, air-steam mixture and superheated steam intensity showed the presence of two parts: the horizontal one and gradually diminishing one. Kinetic laws of the artichoke drying process in a dense interspersed layer were the basis of engineering calculation of dryer with a transporting body in the form of a "traveling wave". Application of the dryer with the transporting body in the form of a "traveling wave" for food raw material drying allow to achieve uniform drying of the product due to the use of soft, gentle regimes of oversleeping while preserving to the utmost particles of the product; to improve the quality of the finished product through the use of interspersed layer that reduces clumping of product to be dried.

Using considerable experimental material, we examine whether it is possible to recalculate the initial data of hyperspectral aircraft survey into spectral radiance factors (SRF). The errors of external calibration for various observation conditions and different instruments for data receiving are estimated.

A method is proposed for preliminary radiometric correction of aircraft data from hyperspectral imagery that is adapted to observation conditions and the sensor type. We analyze the influence of the method on the quality of the identification of barely visible objects that are spectrally close to the background.

Summary. Belt dryers, using in the food industry, are inferior in many technical and economic indices foreign counterparts due to low technical level. The aim of the work was to develop a methodology for calculating belt dryers with active hydrodynamic regime on the basis of theoretical and experimental data on the kinetics and hydrodynamics. The executed calculation allowed to design the belt dryer with an active hydrodynamic mode. The offered dryer has the following advantages: high operational reliability due to the lack of numerous cycles of deformation and a considerable abrasion of mesh plates; achievement of uniform drying of a product owing to use of soft, sparing modes of oversleeping and hashing at the maximum preservation of particles of a processed product at the expense of a rational design of a gravitational device for agitating; universalization of a design of the dryer and its adaptation for drying of various products, differing physicomechanical properties (a corner of a natural slope, granulometric structure, adhesion, etc.); lack of need for readjustment of a design of the dryer for the products, differing physicomechanical properties (a corner of a natural slope, granulometric structure, adhesion, etc.) ; use of a being poured layer reduces a balling of a dried-up product and prevents formation of agglomerates.