The characteristics of a type II burst with a herringbone structure observed both with ground-based radio telescopes (UTR-2 and URAN-2) and space-borne spectrometers (STEREO-A and B) are discussed. The burst was recorded on 7 June 2011 in the frequency band 3 -33 MHz. It was characterized by extremely rich fine structure. Statistical analysis of more than 300 herringbone sub-bursts constituting the burst was performed separately for the positively (reverse) and negatively (forward) drifting sub-bursts. The sense and the degree of circular polarization of the herringbone sub-bursts were measured in a wide frequency band (16 -32 MHz). A second-order fine frequency structure of the herringbone sub-bursts was observed and studied for the first time. Using STEREO/COR1 and SOHO/LASCO-C2 images, we determined the direction and radial speed of the coronal mass ejection responsible for the studied type II burst. The possible location of the type II burst source on the flank of the shock was found.
Vegetable concentrates contain in their composition dietary fibers, microelements, color-forming substances, allowing to use them as a replacer of a main substance in food products rather successfully. The authors propose a way of vegetables processing into vegetable semi-products. Vacuum drying of vegetable pressed skins using vibration is provided.
The method of vegetables processing into vegetable concentrates on an example of carrot provides raw material separation in juice and pressed skin with further separate processing of each component.
For realizing the proposed method, a technological production line of concentrates of vegetable raw materials, including developed and studied equipment: vacuum evaporating apparatus with a device for heating and mixing, vacuum vibration dryer has been developed.
Experimental studies of a swelling degree, solubility and reproduction of vegetable pressed skins have proved an advantage of drying raw materials under the influence of vibration that confirmed the choice of process parameters. Vegetable pressed skins at using vibration and vacuum have a swelling degree by 120…170 % more than at the convection drying regime
The aim of the study is to probate the improved rotated film apparatus (RFA) at producing high-quality multi-component fruit pasts. The construction of the improved RFA with an innovative solution as to the system of heating its working chamber at the expanse of using a radiating heater – FFREhRT is developed. The designed construction is resource-effective and allows to concentrate fruit puree by using saving non-inertial thermal regimes (50...60 °С) with processing duration 0,65...0,8 min to content 25...30 % of RM. At the researches there was realized the probation of the improved RFA at concentrating offered multi-component fruit purees, based on apple, cranberry and haw.
The high quality of obtained multi-component fruit pasts was confirmed as a result of studying their structural-mechanical and color characteristics. Structural-mechanical parameters of studied fruit purees allowed to determine the influence of each component of the composition on the dispersed stability of an obtained structure of puree. It was established that the best disperse stable structure is inherent to the composition with percent content of apples, cranberries and haws as 60 ÷ 30 ÷ 10 with the mean radius of microcapillaries nm.
As a result of concentrating fruit purees, there were determined their color characteristics by CIELab system. And the comparisons of the studied sample before and after concentration indicate their unessential change. Thus, for the recipe composition with best organoleptic indices: apple, cranberry, haw in ratio 60 ÷ 30 ÷ 10, the brightness index for puree is: Т = 37,8 %, and for the concentrated past – Т = 36,4 % respectively. All obtained compositions are characterized by the red-orange color that totally confirms preservation of their physical-chemical characteristics at thermal processing.
The improved RFA construction may be implemented at enterprises of tinned production for processing and getting high-quality fruit pasts for providing needs of food industry of the country.
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