Vol 109, No 4 (2020)

The paper presents the results of mathematical modeling and experimental research of the effect of a heataccumulating wall with a water heat exchanger on building cooling. It is shown that the use of such a wall reduces electric power consumption and improves the thermal comfort in the premises under climatic conditions of Latakia in Syria. The results of mathematical modeling using the TRNSYS program made it possible to define the effective location of the wall towards the sun, as well as the parameters and operation mode of the water heat exchanger. To verify the adequacy of the model the experimental studies of two rooms were carried out. One of the rooms was a reference and the second had a heataccumulating wall with a water heat exchanger designed in conformity with the data resulted from the modeling. The experimental results showed a satisfactory convergence with the results of mathematical modeling

One of the major factors ensuring the safety and reliability of the operation of technological conditioning and life support systems, industrial and transport pneumatic systems is a strict adherence to a range of measures on air and gas preparation. The use of dehumidifiers is a mandatory requirement for modern systems. Since 2006 the international standard on the quality of compressed air ISO 85731:2010 (GOST R ISО 857312016) has been put to use in the territory of the Russian Federation; it tightened up the requirements for the quality of air preparation to be used in technological equipment. The paper examines such methods of compressed air dehumidification as condensation, adsorption, condensation using the cold of the environment as well as combined (hybrid) schemes, including the use of structured composite adsorption materials (CAM). The authors came to the conclusion about the possibility of using dehumidification methods characterized in this paper.

The effect of substitution of non-fat dry milk residue (NFDMR) by 100 and 50% of dry substances of the whey and by 50% of serum protein concentrates on the quality indices of ice cream at 12% milk fat content was investigated. To avoid the lactose crystallization when using the whey its hydrolysis was carried out. The researches resulted in establishing that the substitution of NFDMR by dry substances of whey affected negatively the dynamic viscosity of the mixture, thermal stability, air phase dispersion as well as organoleptic indices. Hydrolysis of lactose at the maturation stage prevented the crystallization of lactose during storage of ice cream. The protein content and heat stability increased when 50% NFDMR were substituted by serum protein concentrates. All studied samples with NFDMR substitution showed the decrease of the milk taste of different intensity.