Перегляд за Автор "Piddubny, Vladimir"

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Assessment of prospects using the latest technology stabilization of beverage
(2013) Piddubny, Vladimir; Sova, Mykola; Shevchenko, Oleksandr
The article presents information related to microbiological stabilization of carbonated and non-carbonated beverages, including high energy value from raw materials of plant origin due to the choice of parameters and modes of heat treatment.
Energy security processes sprouting malt
(2013) Koval, Olga V.; Piddubny, Vladimir
The technological modes stabilize temperature and humidity solodoroschennya. Established under optimum conditions of aeration solodoroschenni.
Features and benefits analysis of transient processes in food technology
(2013) Shevchenko, Oleksandr; Romanyk, Artem; Piddubny, Vladimir
The analysis of physical background features and benefits of the transition process in food technology from the point of view of the interests they intensify heat and mass transfer. A structural analysis of discrete-pulse, extruder technology and technology sudden changes of pressure transients and their application to the assessment of energy potential and concluded that common ground in the form of primary energy savings potential in these technologies.
Justification of thermodynamic efficiency of the new air heat pump in the system of redistribution of energy resources at the enterprise
(2021) Stadnyk, Igor; Sokolenko, Anatoly; Piddubny, Vladimir; Vasylkivskyi, Kostyantyn; Chahaida, Andrii; Fedoriv, Viktor
In the article it is offered to enter in the technological audit of the lime department of sugar factory the adjusted technique of the definition of the maintenance of calcium carbonate in carbonate breed. For this purpose, a complete chemical analysis of limestone was performed, which includes determination of moisture content, impurities insoluble in hydrochloric acid, the amount of one and a half oxides of aluminum and iron, calcium carbonate (advanced method), and magnesium carbonate, calcium sulfate, alkali metal oxides, potassium, and sodium. The obtained experimental data are summarized in one table and the material balance of all components of carbonate bedrock is summarized. The proposed method made it possible to obtain objective data on the component composition of the carbonate material. This, in turn, avoids many technological problems, namely to reduce the formation of melts in the lime kiln, improve the filtration of juices, increase the ability of lime to chemically interact with water, reduce the volume of water on the juicer etc. Thus, the use of the recommended method for determining calcium carbonate (CaCO3), as part of the technological audit, will allow early adjustment of the process, which will give maximum energy and resource savings, as well as increase the level of environmental friendliness of the enterprise.