Перегляд за Автор "Bashta (Sheremet), Alla"

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Arched transmissions teeth geometry within offset of initial profile
(2019) Nosko, Pavlo; Bashta, Oleksandr; Lysenko, Аndrii; Tkach, Pavlo; Bashta (Sheremet), Alla
There has been researched teeth geometry of cylindrical arched teeth gears, cut with rod instrument, teeth of which profiled by arbitrary curve in normal cross-section and in linear direction within initial profile offset. Toothing of instrumental rod with arched teeth with gears within initial profile offset is an analogue of the process of cutting teeth with rod instrument by means of enveloping. Surfaces of gear teeth within toothing with rod are enveloping of teeth surfaces of the last one. If teeth surfaces of instrumental rods for cutting pinion teeth and gear are non-congruous, then we have case of dotty toothing of pinion and gear. If initial profiles are non-congruous, then contact dot moves from one side of the tooth to another. It was obtained equations of teeth surfaces, while writing down coordinates of toothing surfaces in coordinate systems X1Y1Z1 and X2Y2Z2, connected with pinion and gear. While making such a transition, we have equations of surfaces of convex side of pinion teeth and concave side of gear teeth. In common case those equations are equations of helical lines of variable pitch. These equations can be used within the determination of toothing field borders, appropriate to the tops of the pinion and the gear teeth. Within this case two types of toothed gears with arched teeth will differ: gears with symmetric arched teeth (teeth are symmetric relatively to the plane XOZ and asymmetric arched teeth (working area of teeth surface is situated from one side of plane). Received results can be used within the determination of indices of loading ability and other characteristics of cylindrical arched transmissions with generalized teeth geometry within initial profile offset.
Design of worm gears with optimal geometric parameters based on minimization of loses in gearing
(2018) Tkach, Pavlo; Nosko, Pavlo; Boyko, Grygory; Bashta, Oleksandr; Bashta (Sheremet), Alla
The mathematical model of definition of losses in gearing worm gears and their de-crease on 10 … 15 % is stated at definition on the basis of planning mathematical experiment of rational parameters of transfers.
Development of the method of obtaining grain flakes using UV-irradiation
(2023) Bazhay-Zhezherun, Svitlana; Bereza-Kindzerska, Ludmyla; Bashta (Sheremet), Alla
The method of obtaining flakes of increased biological value from grain crops has been developed. This method includes preparation of grain for processing, which involves cleaning grain from impurities, sorting, airing, separation of ferromagnetic impurities, washing and disinfection, peeling, hydrothermal treatment at a temperature of 12 - 16° C. Hydrothermal treatment takes place in three cycles, each of which involves intensive moistening of the grain for 4 hours followed by dehydration for 4-6 hours with a total duration of 26 - 30 hours. After the first cycle, the grain is treated with ultraviolet radiation with constant stirring. The thickness of the grain layer is 15 - 20 cm. The wavelength of ultraviolet radiation 250 - 300 nm; radiation intensity is 200 - 260 W/m2. The distance from the grain placement plane to the radiation source is 25 - 30 cm, process duration 55 - 60 sec. The next stage is flattening of raw materials, drying of the flakes at a temperature of 45 - 65° C to a moisture of 12 - 14%, airing, packing. The main physico-chemical and organoleptic indicators of quality of wheat flakes of increased biological value are investigated. The nutritional value of the product is determined. It was investigated that the microbiological seedability of wheat flakes does not exceed the permissible values. Storage for 6 months does not significantly impair quality. The developed method of processing cereals for producing flakes allows to obtain a product with high biological value, namely, an increased content of water-soluble and fat-soluble vitamins, in particular, the content of vitamin E is 8.5 mg%, В1 - 1.12 mg%, В2 - 1.15 mg%; content of food fibers, which are natural food sorbents - 2.5%
Efficiency of using of the mineralized malts composition for the enhancement of food products by micronutrients
(2019) Bashta (Sheremet), Alla; Ivchuk, Nadiya; Bashta, Oleksandr
In the whole world there is a deficit of micronutrients, which leads to the development of various diseases. The purpose of research is to obtain and investigate the composition of malts with high content of deficient micronutrients and enrichment with selected raw materials the rye-wheat bread.The subject of research is malt of cereals (maize and oat), salts of chromium and zinc, mineralized malt, rye-wheat bread enriched with the composition of mineralized malts. X-ray fluorescence analysis was used to determine the mineral composition of grain and malt and stripping voltammetry method to determine the zinc content.The addition of such mineralized raw materials to food products formula will enrich them with biologically active substances, giving them functional properties.
Fruit and berry composition in dairy products for military personnel
(2016) Simahina, Galina; Kaminska (Halapsina), Svitlana; Bashta (Sheremet), Alla; Naumenko, Nataliia
The impact of complicated conditions of environment on the organism of soldiers is not studied well by now. Practical absence of up-to-date researches of functional possibilities of a soldier’s organism in the conditions adequate to those experienced in ATO zone requires the proper attention; otherwise the bad environment may essentially worsen the soldiers’ health. The most efficient way to deal with this situation is creating foodstuffs with biocomponents supposed to be able to protect the soldier’s organism, to optimize his functional state, and to mobilize the natural powers of the organism. The specimen of such a product is the new sort of yoghurt with fruit-and-berry filling, designed by authors of the article.
Fruit jelly marmalade recreational purposes
(2013) Bashta (Sheremet), Alla; Leschinska, Т.
This work is devoted to development of a process of obtaining the fruit and jelly marmalade with pectin as structurant, gelling apple and rhubarb sauce enriched by fruit juice and black elderberry and extracts of herbs (thyme, oregano and violet).
Functional nutrition to support the health of the population of Ukraine under wartime conditions
(2023) Stetsenko, Natalia; Simahina, Galina; Goyko, Iryna; Bashta (Sheremet), Alla
The population of Ukraine has been living in conditions of Russian aggression for more than a year and is in a state of stress due to shelling, uncertainty of the future, risks of loss of life and property, worries for the lives of relatives who are in the ranks of the defense forces or found themselves in territories temporarily not controlled by Ukraine. Under these conditions, the quality of food, drinking water, and the environment deteriorate, with complex negative impacts on people's health. They need particular special nutrition with a full set of necessary essential nutrients, capable of providing physical and psychological endurance, preventing the occurrence and development of somatic, nervous and other types of various diseases. For this, health and functional food products and drinks are needed, which will include a scientifically based selection of physiologically functional ingredients with the necessary medical and biological indicators and directed therapeutic and preventive properties. The research analyses the positive effects of micronutrients that affect physiological processes in the human body during periods of stress and poststress. It is known that in such conditions the metabolism takes place more actively, the consumption of some vitamins and minerals increases, therefore the need for antioxidant vitamins and vitamin cofactors of the body's enzymatic systems increases. There are a number of factors that increase the impact of stress on the human body and, as a result, should be excluded. These include food toxins, alcohol, oxidants, and free radicals. One of the most promising ways to prevent stress and reduce its consequences is to include functional foods and beverages as part of the diet. Their composition should include these functional ingredients, the deficiency of which disrupts the body's adaptive capabilities.
Health action fondant sweets
(2016) Chernyshenko, Nadiya; Bashta (Sheremet), Alla
Analysis of the fondant sweets chemical composition shows their low bioavailability, the almost complete absence of important bioactive substances such as vitamins, minerals, dietary fibers. That’s why, fondant sweets require substantial correction of the chemical composition for increasing the number of bioactive substances, while reducing energy values. That’s why as a functional enrichers of fondant sweets was selected such plant material as precooked fruit mass of mulberry fruit (Morus nigra), powder of goji berry (Lycium barbarum) and chicory syrup. Аналіз хімічного складу помадних цукерок показує їх низьку біологічну цінність, практично повну відсутність таких важливих біологічно активних речовин, як вітаміни, мінеральні речовини, харчові волокна. У зв'язку з цим, помадні цукерки мають потребу в істотній корекції хімічного складу в напрямку підвищення кількості біологічно активних речовин, при одночасному зниженні енергетичної цінності.Саме тому в якості функціональних збагачувачів помадних цукерок було обрано рослинну сировину, а саме фруктову підварку з плодів шовковиці (Morus nigra), порошок ягід дерези звичайної (Lycium barbarum) та сироп цикорію.
Improved and extreme geometro-kinematic parameters of high-loaded hyperboloid gears
(2019) Nosko, Pavlo; Kashkarov, Sergii; Bashta, Oleksandr; Tsibriy, Yurii; Bashta (Sheremet), Alla
Creation high-loaded hyperboloid gears with improved and extreme geometrykinematic parameters on the basis of quasi hyperboloid gearings – a perspective and effective direction in increase of technical and economic characteristics of reducers. Use of any reserves in manufacture hyperboloid gears and reducers can give and already really gives considerable economic benefit at the expense of improvement of a design, increase of labor productivity, improvement of quality, decrease in the cost price, increase of competitiveness of production.
Progress on ICAO’s Strategic Objectives and Global Safety Plans. Pandemic safety challenges
(2022) Bashta, Oleksandr; Nosko, Pavlo; Bashta (Sheremet), Alla; Povzun, Oleksandr
Alleviations to the Standards of the Annexes and its associated system – CCRD, were established as interim measures to support continued operations during the initial stages of the COVID-19 pandemic. However the CCRD system for filing alleviations has been closed and replaced with planning tools, approaches and guidance for the recommencement of operations in line with the requirements of the SARPs.
Rationale of fruit and berry raw materials choice to increase the confectionery nutritional value
(2021) Bashta (Sheremet), Alla; Ivchuk, Nadiya; Stetsenko, Natalia; Bashta, Oleksandr
The results showed the suitability of fruit and berry raw materials, including non-traditional wild, involving in the manufacturing of health products. Результати показали доцільність залучення при виробництві продукції оздоровчого спрямування плодово-ягідної сировини в тому числі і нетрадиційної дикорослої.
Study of the dynamics of spindle shaft on gas-static bearings
(2024) Breshev, Oleksii; Nosko, Pavlo; Bashta, Oleksandr; Bashta (Sheremet), Alla; Radko, Maksym
This study delves into the complex dynamics of spindle shafts mounted on gas-static bearings, employing computational experiments and analysis to reveal crucial insights for optimizing high-precision machining processes
Yacón and Scorzonera as functional enrichment of food
(2015) Bashta (Sheremet), Alla; Ivchuk, Nadiya; Bashta, Oleksandr
The aim of this work was to determine the polysaccharides composition such non-traditional plant materials as Salsify and Yacón and enrichment of food with selected raw materials.