Перегляд за Автор "Gudzenko, Maxim"

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Improving the method of determin-ing the mass fraction of magnesium carbonate and the study of the chemical composition of carbonate rocks for the effective conduct of the technological process of sugar production
(2021) Kos, Tatiana; Kuznietsova, Inha; Sheiko, Tamila; Khomichak, Liubomyr; Bal-Prylypko, Larysa; Vasyliv, Volodymyr; Gudzenko, Maxim; Nikolaenko, Mykola; Bondar, Nikolai; Haidai, Irina
The article considers an improved method for determining the content of magnesium carbonate in the carbonate rock. An adjusted method for determining the content of magnesium carbonate was included in the complete establishment of chemical analysis of limestone, which includes the determination of moisture, impurities insoluble in hydrochloric acid, the amount of one and a half oxides of aluminum and iron, calcium carbonate and magnesium carbonate (advanced method), calcium sulfate, alkali metal oxides of potassium and sodium. The obtained experimental data were entered into a single table and summed up the material balance of all components of the carbonate rock. As a result, it was found that this technique includes the following criteria: it is the most accurate, most accessible, and cheap. The use of adjusted methods for determining the content of calcium and magnesium carbonate in limestone will make it possible to establish the objective chemical composition of the carbonate rock and avoid several technological problems. Namely, the excess of uncontrolled magnesium carbonate contributes to the formation of the liquid phase, which in turn reduces the concentration of chemically active lime and promotes the formation of melts in the lime kiln, deteriorating filtration rates, clogging the evaporating station, and so on. Therefore, having information about the real component composition of limestone, the technologist will be able to adjust the technological process in advance, which will lead to the preservation of natural resources while the quality of finished products will not decrease.
The influence of cavitation effects on the purification processes of beet sugar production juices
(2021) Zheplinska, Mariia; Mushtruk, Mikhailo; Vasyliv, Volodymyr; Sarana, Viktor; Gudzenko, Maxim; Slobodyanyuk, Natalia; Kuts, Anatoly; Tkachenko, Serhii; Mukoid, Roman
In the juices of sugar beet, the viscosity of the produced viscosity is determined. They contain sugars and non-sugary compounds. If they are in the form of associated or complex compounds, then when their state changes. Well under the action of external factors or at their removal from a solution it is obligatory. Its rheological properties will also change. Therefore, with the help of determining the viscosity, it is possible to conclude the complex processes that take place in juices under the action of the effects of vapor condensation cavitation, namely: the force between Leculiary bonds, the size of molecules, and the length of chemical bonds, etc. The paper presents studies of the influence of vapor-condensation cavitation effects on the change of such rheological properties of cell and diffusion juice as viscosity and surface tension. The viscosity of the steam treated juice is affected by complex transformational changes that occur with the associated compounds under the effects of vapor-condensation cavitation, which leads to their destruction and this leads to a decrease in their molecular weight and changes in concentration. Studies have shown that with increasing steam consumption for juice processing in the range of 0 – 1.5% by weight of juice the upper tension increases. Such legitimacy is also an indirect confirmation of the processes of destruction of the association. important compounds of diffusion juice under the influence of the effects of steam condensation cavitation.