At present, the technological stage of the development of society is intended to establish the priority of the method over the result of activity. Therefore, society needs a comprehensive approach to the choice of intellectual and material ways of its activities from the mass of alternative options and to the evaluation of its results. In this vein, technological culture is a value aspect of modern and future education. It is characterized by multidimensionality, creative character and includes not only production, but also sociocultural aspects. Technological culture includes such personal qualities of a person, which allow technologically competently to solve any problems from the fields of activity of the engineer. In addition, creative solutions of social and economic problems depend on the degree of formation of character and qualities that characterize the future orientation of the personality of future specialists. Therefore, technical universities are faced with the task of developing the qualifications of university graduates in the professional sphere, creating conditions for the development of such personal qualities as creative self-development, humanitarian and technical outlook, intellectual maturity, responsibility. In the existing practice of teaching specialized technical disciplines, the process of introducing the fundamentals of technological culture, unfortunately, is sometimes very difficult. In these cases, it is necessary to overcome the inertia of technocratic thinking and the lack of understanding of the importance of the idea of developing a technological culture and the personal properties and qualities that are significant for it.
The quality of bakery products depends on properties of flour, water, and yeast. The most important factor in is quantity and quality of gluten, which depends on the gas-holding capacity of dough, and porosity, elasticity, and the volume of baked bread. The search for opportunities to improve quality of bakery products by affecting other components of dough, one of which is water is a relevant issue. Quantity and quality of water depend on the properties of dough and its products. Water is a solvent regulating intensity of enzymatic processes, both in yeast and in dough. Researchers and manufacturers expose water to various influences: degassing, heat treatment, ionization, sound processing and ultrasound. In recent years, the activation of natural water by electromagnetic fields has attracted attention of many researchers. The article presents a machine for electromagnetic treatment (EMF) of food solutions, in particular water used in baking. Due to some technical solutions, it was possible to reduce the heating temperature of water below 320C, which is mandatory for kneading the dough. It can eliminate the ingress of toxic electrolysis products into the water. The machine can be easily assembled, disassembled and washed. It has an active component of power below similar devices used in heat power engineering. The machine can be used both in laboratory conditions and in industrial production.
Analysis of the results of scientific research suggests that the authors used small volumes of the seed layer to study the effect of an electric field on the seeds. The electrical parameters of the seed layer in a small-sized activator allowed the authors to freely operate with a wide range of impact signals. When switching to the industrial level in the activator, a large volume of a layer of seeds is processed. The actual electrical parameters of the power source, activator, and seed layer limit the range of electrical parameters of possible effects. Therefore, for the industrial development of these electrical technologies, it is necessary to adjust the previously determined parameters of the seed treatment modes. The positive effect of the electric field on the seeds is due to the quantitatively dosed energy impact. However, the assessment of the impact on any one of the electrical parameters (electric field intensity, frequency, etc.) is insufficient. The cause is non-uniform processing of the seed layer. The rational thickness of the seed layer and its maximum compaction in the volume of the activator make it possible to create a uniform electric field strength of the required size and, as a result, an appropriate dose of exposure to increase the sowing qualities of the seeds. For the formation of electrical parameters and the description of the processes occurring in the activator in the presence of a moving seed layer, it is necessary to take into account a number of factors. One of the important factors is the structure of the seeds of plants. The structural and functional unit of a seed is a cell that has, in addition to its biological, chemical properties, a number of physical characteristics. The heterogeneity of the composite components of different seed mass determines its physical properties. These features are also taken into account when developing technological schemes for the operation of an activator with a moving layer.
Abstract. The theoretical analysis of processes in the system "voltage converter -working chamber -layer of seeds" is carried out in the article. The system "voltage converter -working chamber -seed layer" is presented as a continuous link of the automatic control system. The principle of operation of the network voltage converter for the plant for presowing seed treatment by a pulsed electric field is created with the purpose of increasing their seeding qualities and suppressing the pathogenic microflora is presented. One of the components of the proposed device is an alternating current (AC) voltage regulator, used to solve power problems from a rural power grid. The voltage stabilizer is made in autotransformer switching, and the location of the windings is such that the stabilization of the voltage on the load, when changing both the mains voltage and the magnitude of the load, is performed smoothly in the entire range without interrupting the mains and load circuits. Advantages of the stabilizer: a wide range of voltage stabilization; high stability of the voltage on the load; smooth, stepless regulation and stabilization of output voltage; Absence of switching overvoltages and inrush currents. The proposed device differs from existing ones because due to the constant monitoring of energy processes in the layer of processed seeds, and feedback to the control unit, the transformation of the parameters of the pulsed electric field is automatically provided. The automatic transformation of the electric field parameters depending on the changes that have occurred in the seed layer, using the example of seeds with different humidity, is able to maintain the required treatment dose, ensuring stability and repeatability of the results. Synthesis of the structural and circuit diagrams of the voltage converter for presowing seed treatment and its control scheme is performed. The structural scheme of the converter and the principle of its operation are considered.Keywords: automatic control, network voltage converter, pulsed electric field. IntroductionPresowing processing of crops with environmentally friendly methods to improve their sowing qualities is becoming increasingly important due to the growing environmental pollution with pesticides used in agriculture for many decades. This conclusion is confirmed by the studies of a number of scientists, who made presowing treatment with physical factors.Processing of seeds of agricultural crops by a pulsed electric field, as the results of researches show, gives good results in the fight against contamination of seeds with pathogenic mycoflora, increase in germination energy and germination of seeds [1][2][3]. Presowing treatment of soybean seeds with a pulsed electric field was winter wheat [4], carried out [5][6], onion seeds [7][8], beans and corn [9-10], cotton seeds [11] and etc. In laboratory and field experiments an increase in seed germination to 12 % was obtained; productivity up to 15 % [12; 13].Introduction of pulsed electric field (IEP) seed treatment in th...
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