Ultrasonic Technique for Assessment of the Rim Tightness of Hydro Generator Rotor

At the hydroelectric unit No. 11 of the Nizhnekamsk hydroelectric power plant, the filling wedges of a rotor were investigated by ultrasound in the free st     

Technological and sensorial properties of liquid nitrogen ice cream enriched with protein from brewing waste (trub)

Debittered trub (brewing waste) is an important source of protein source (70.26%). Trub and whey protein were used for 5% protein enrichment of ice cream frozen by liquid nitrogen. Three formulations were elaborated: ice cream standard (ICS), ice cream with whey protein (ICW) and ice cream with trub (ICT). Chemical composition, rheological properties, texture, overrun, melting rate, scanning electron microscopy and a sensorial test were performed. Results showed that ICT presented a higher viscosity, obtained on the upward curve up to 6.76 Pa s⁻¹, consistency index (22.96 (Pa s⁻¹)ⁿ), hysteresis area (140.40 mPa s⁻¹) and hardness (31113.33 g) but a lower melting rate (0.38 g min⁻¹), overrun (13.92%) and sensorial acceptability than the other formulations. The addition of trub debittered for protein enrichment improved ice cream properties and demonstrated that it could be used as a food ingredient.     

Extractive Separation of Oxalic and Nitric Acids Using Tributyl Phosphate

Theoretical Foundations of Chemical Engineering - The extraction of nitric and oxalic acids by neutral compounds TBP, DBBP, and TBPO have been studied. The optimal conditions of their separation...     

Heuristic Solution to the Diffraction Problem on a Superconducting Half-Plane

Journal of Communications Technology and Electronics - Abstract—The article presents a rigorous numerical solution, using the Wiener–Hopf method, to the problem of plane wave...     

Structure–phase state of the surface layers in rails subjected to differential hardening

A layer-by-layer analysis of the structures, the phase compositions, and the defect substructures of differentially hardened rails has been carried by optical and transmission electron microscopy. It is found that the material volume of the rail head fillet is cooled faster than the volume located along the central axis.