Integrated Technologies and Energy Saving最新文献

{"title":"MATHEMATICAL MODELING OF THE GAS PIPELINE OF A GAS CLEANING SYSTEM IN STEEL PRODUCTION","authors":"O. G. Shutynskyi, D. V. Snurnikov","doi":"10.20998/2078-5364.2024.2.06","DOIUrl":"https://doi.org/10.20998/2078-5364.2024.2.06","url":null,"abstract":"A gas cleaning system (GCS) is a technological complex boiler-utilizer-gas cleaning-smoke exhauster consisting of a number of interconnected subsystems containing numerous controls. Flue gas purification before its emission by a smoke exhauster into the atmosphere is a complex technological process [1]. \u0000Heat separation in gas purification systems is a key task. In this regard, strict requirements are imposed on its operation, which are recognized by the quality of the gas to be cleaned and the performance of the separation unit. The task of the gas purification shop is to remove dust from contaminated gas while ensuring stable operation of the equipment. The stable oper- ation of the entire system affects the quality of the gas being cleaned, the economic efficiency of the installed equipment, repair and maintenance costs, and the cost of air emissions [7]. \u0000For optimal system operation, it is necessary to ensure smooth process control. For optimal system operation, it is necessary to ensure smooth process control. \u0000As a result of the experiment on removing the temporary characteristic, a disturbing effect was applied to the gas pipeline - a stepwise change in the recycled water flow rate relative to the nominal one by 8 %, from 170 m3/h to 185 m3/h. To determine these values, an experimental curve of the object acceleration through the channel “circulating water flow - temperature of contaminated gas at the inlet to the venturi pipes” was obtained. \u0000Different smoothing methods are used to extract the actual transient response. For smoothing of values in this case the method of moving averaging is used [8] \u0000Approximation - replacing the graph with mathematical expressions. Dynamic proper-ties of the control object are characterized by differential expressions, transition and transfer functions, frequency characteristics, between which there is an unambiguous dependence. When calculating automatic control systems, it is convenient to represent the mathematical model as a transfer characteristic. It can be obtained as a result of approximation of the time characteristic. A large number of methods have been developed to analyze the transient response in order to obtain the transfer function of a linear control object [3]. \u0000The essence of the methods is to determine the coefficients of the transfer function of a pre-selected form, the basis of which is to obtain the calculated characteristic that best matches the experimental one. \u0000There are several approximation methods: graphical and logarithmic, area method, method of solving differential equations, etc. \u0000The calculation is carried out using a computer. The initial data for the calculation are the experimental transient response of the object, given in the form of equidistant ordinates in time, and the input signal value. \u0000To approximate the transient response of this object, we use the Simoy method [6, 9]. The Simoy method is a universal approximation method that allows obtaining approximating e","PeriodicalId":506630,"journal":{"name":"Integrated Technologies and Energy Saving","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141675486","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"STUDYING THE INFLUENCE OF TECHNOLOGY ON THE QUALITY OF PINO NOIR WINE MATERIAL FOR SPARKLING WINES","authors":"O. L. Khodakov, G. O. Sarkisian, O. V. Vasylyk, O. M. Myroshnichenko, V. Y. Deli, L. O. Tkachenko, Ya. M. Ulman","doi":"10.20998/2078-5364.2024.2.12","DOIUrl":"https://doi.org/10.20998/2078-5364.2024.2.12","url":null,"abstract":"The article examines the impact of technology on the quality of pink sparkling wines of the Pinot Noir variety. A brief overview of scientific works that were aimed at studying the influence of various technological methods on the quality of wine materials and sparkling Pinot Noir wines is presented. The review part of the article focuses on the importance of choosing a grape variety in the production of sparkling rose wine and justifies the choice of Pinot Noir variety for the experiment. Oenologists highlight Pinot Noir as a favorite for creating fine rosé sparkling wines due to its characteristics, including bright but refined subtle fruit aromas and good acidity. The low content of phenolic and coloring substances in this variety allows you to obtain fine and delicate sparkling wines. The importance of color in pink sparkling wines and wines is discussed, as well as the impact of technology on physicochemical, optical and organoleptic characteristics. There is a lack of works in the literature devoted to improving the technology for the production of pink sparkling wines from Pinot Noir in the conditions of southern Ukraine. In the experimental part of the study, two species of yeast Saccharomyces cerevisiae bred Enartis were used, each of which was used with and without infusion on yeast sediment for up to 3 months. The study included an analysis of general physicochemical indicators, as well as the content of phenolic substances, optical characteristics (optical density D420, D520, intensity, color shade. Special attention was paid to studying the influence of the choice of yeast and the use of long-term infusion technology on yeast sediment on the formation of specific indicators characterizing foamy properties of wine materials. In addition, the expert commission studied the organoleptic properties of Pinot Noir wine materials for pink sparkling wines, which were obtained using various technological schemes according to the experimental methodology. Preliminary results indicate a significant influence of the choice of yeast and infusion on yeast sediment on physicochemical and. organoleptic characteristics of Pinot Noir wine materials for pink sparkling wines. Factors in the choice of yeast, as well as long-term infusion on yeast, influenced the color intensity of wine materials, which is important to consider when choosing a technology and forming the style of a future pink sparkling wine. Sensory analysis has shown that the optimal technology for obtaining high-quality wine materials is the fermentation of clarified Pinot Noir must with CHALLENGE AROMA WHITE yeast without long-term infusion on yeast sediment. All variants of young rosé wine materials Pinot Noir were aimed at producing ready-made sparkling rosé wines. The technology for producing sparkling wines in all variants was unchanged, which will make it possible to further study the effect of using different types of yeast and aging base wine materials on yeast lees on the qualit","PeriodicalId":506630,"journal":{"name":"Integrated Technologies and Energy Saving","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141673794","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}