The LHCb experiment is dedicated to precision measurements of CP violation and rare decays of B hadrons at the Large Hadron Collider (LHC) at CERN (Geneva). The initial configuration and expected performance of the detector and associated systems, as established by test beam measurements and simulation studies, is described.

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This paper is dedicated to the determination of the osmotic pressure of multicomponent solutions using aqueous food substances such as fruit and vegetable juices, whey, and lactose as examples. The deter mination of osmotic pressure as a critical parameter responsible for the efficiency of the membrane separation of multicomponent aqueous mineral organic solutions is a problem of considerable current interest. An orig inal method for the determination of the osmotic pressure of complex solutions has been developed. A rela tionship between the osmotic pressures of fruit and vegetable juices and whey and the concentration of low molecular weight solutes (sugars and salt ions) in them has been revealed. A laboratory system for studying the reverse osmosis process has been developed. Experiments with fresh fruit and vegetable juices, curd whey, cheese whey, and lactose were carried out by a dynamic method with the use of a cellulose acetate reverse osmosis membrane with an asymmetric structure. The characteristics of the initial and final products after ultrafiltration are given. Based on the experimental data, the dependence of the osmotic pressure of fruit and vegetable juices, whey, and lactose on the concentration of dry solutes was plotted. The experimental results are discussed.

Optimization of the reverse osmosis process for concentrating fruit and vegetable juices has been studied. A method based on the solution of the coupled problem of hydrodynamics and mass transfer has been proposed. The study has been performed on a laboratory reverse osmosis unit. A universal realtion ω = Pe p /Pe 0 ≈ 3.5 valid for all types of juices used in the experiments has been obtained, at which the membranes have a maximum selectivity. The hydrodynamic regime of the reverse osmosis concentration of fruit and vegetable juices has been established. An equation for calculating the working pressure of the process has been proposed, and the results obtained have been discussed.

Лазарев Владимир Александрович, доцент кафедры пищевой инженерии, кандидат технических наук, Уральский государственный экономический университет (г. Екатеринбург),