Salt Mass Fraction Research Articles

Optical properties of marine aerosol: modelling the transition from dry, irregularly shaped crystals to brine-coated, dissolving salt particles

An aerosol-optics model for water-coated marine aerosols is introduced that accounts for irregularities in the geometry of dry salt particles, and that mimics the processes of water-adsorption, dissolution of salt, and rearrangement of the liquid mantle following dissolution. The model can be tuned to adjust how rapidly the dry salt particles become spherical as water is being added to them. Size-shape distributions of the model are generated and employed to compute the ensemble-averaged extinction and backscattering cross sections, the lidar ratio, and the linear backscatter depolarisation ratio (LDR). A power law distribution that is frequently used in chemical transport models yields lidar ratios and LDR values that are consistent with field and satellite observations. But the results are found to be quite sensitive to the assumed size distribution. A generic lognormal size distribution tends to produce higher extinction cross sections, backscattering cross sections, and somewhat higher lidar ratios than the power-law distribution, while the depolarisation ratios are of comparable magnitude. We further gauged the model’s performance by comparing it with homogeneous superellipsoids. For a salt mass fraction of 0.97, the cross sections and the lidar ratio of cubic superellipsoids (i.e., those with unit aspect ratios) agree best with the reference model over all effective radii at a superellipsoid roundness parameter of 0.6. The LDR is more challenging to reproduce. For a salt mass fraction of 0.97, cubic homogeneous superellipsoids mostly give lower LDR values than the reference model. However, by increasing one aspect ratio, the superellipsoids can be tuned to yield higher LDR values. For a salt mass fraction of 0.91, the reference model yields LDR values below 0.1. Homogeneous superellipsoids that match the cross sections and lidar ratio of the reference model tend to give LDR values exceeding the reference results, at least for super-micron particles.

Nutritive, chemical and technological properties of liver pate formulated with beef offal, sheep tail fat and licorice and ginger root

In the present study, incorporation of sheep tail fat, beef heart, kidneys, and herbal ingredients (grounded licorice and ginger root, pumpkin, carrots, and onions) into liver pate formulations was investigated. Four types of liver pate were prepared: control sample containing only liver and butter; experimental sample S1 - pate with sheep tail fat (5%), ground dried licorice root (1%) and ginger (2%); experimental sample S2 - pate with sheep tail fat (8%), ground dried licorice root (2%) and ginger (3%); experimental sample S3 - pate with sheep tail fat (10%), ground dried licorice root (3%) and ginger (4%). Inclusion of the above-mentioned ingredients in the pate recipe did not cause significant changes in the mass fraction of table salt and protein (P > 0.05) and, conversely, significantly increased the moisture content, carbohydrates, fat and be-ta-carotene in the test sample (P < 0.05). In the experimental samples, the number of amino acids decreased with the exception of arginine. Among the experimental samples, the highest content of amino acids (18 g / 100 g) and essential amino acids (8.89 g/ 100 g) was detected in S1. The results of determining the fatty acid composition showed significant changes in the composition of experimental samples com-pared with the control. The total content of saturated acids in the experimental samples decreased while the content of polyunsaturated and monounsaturated fatty acids increased (P ˂ 0.05). Textural characteristics, such as hardness, cohesiveness and adhe-siveness in the test sample have changed significantly (P < 0.05). However, the elasticity (springiness) and stickiness of the paste mass were almost the same for the control and experi-mental samples. The introduction of the above-mentioned ingredients in the experimental sam-ples increased the pH and water-binding capacity) values, which suggests an increase in juici-ness. The conducted studies have confirmed the prospects for improving the chemical compo-sition without deterioration of the consistency and structure of the finished product.

Aspen Plus simulation of NH3-H2O-NaOH and NH3-H2O-KOH ternary cycles

The NH3-H2O is the most frequently utilized refrigerant-absorbent binary mixture in the vapor absorption refrigeration system (VARS) for low-temperature applications, but this mixture has the disadvantage of rectification requirement. To overcome this disadvantage, the researchers suggested the addition of salt to the binary NH3-H2O mixture. In this paper, a simulation of the ternary NH3-H2O-salt mixtures implemented in the VARS is presented. The NaOH and KOH salts are selected in the mass fraction range of 0 to 30% with 50 and 55% NH3 massconcentrations. The Aspen Plus process tool has been used to perform the simulation study. The addition of NaOH and KOH salts to the binary NH3-H2O mixture leads to an increase in thecoefficient of performance (COP) of the VARS with a simultaneous reduction in the initial generator operating temperature. The decrease in the generator temperature is slightly higher after adding NaOH salt than that by adding the KOH salt. TheCOP of thecycle increases after adding salt up to 20% salt mass fraction and then starts decreasing. The rise in the evaporator temperature leads to a gradual rise in theCOP of the ternary NH3-H2O-saltcycles. TheCOP of the ternary NH3-H2O-NaOHcycle is greater than that of the ternary NH3-H2O-KOHcycle under the same operating conditions.

Change in rapid salting kinetics and characteristics of hen egg yolks

A study of the dynamics of egg yolk salting clarified the diffusion of salt and the resulting changes in yolk quality and thereby provided guidance for better control of the final product. The effects of different salt contents in the salting solution (between 16 and 24%) on the mass transfer kinetics and egg yolk quality were analyzed during rapid salting. The results for the egg yolks showed that the changes in weight and water concentration decreased with increasing salt mass fraction, while the NaCl change increased. An increase in the salt content in the salting solution increased the effective diffusion coefficient ( D e ) of NaCl. Low-frequency nuclear magnetic resonance (LF-NMR) spectroscopy showed that higher salt content in the solution improved the amount of water transferred. The salted egg yolks treated in the 20–24% salting solutions had higher hardness, cohesiveness, oil yield and sandiness than those treated in other salting solutions. The samples salted in 16% solution had the highest values of the egg yolk index and CIELAB colorspace dimensions a* and b*. An analysis revealed statistically significant correlations between oil yield, sandiness, texture and color with D e . Taking oil yield and sandiness as the main indexes and comprehensively considering other sensory characteristics showed that 20% NaCl was the most suitable salt water solution for the rapid salting of hen egg yolks. ● The mass transfer and quality change of egg yolks increased with the salt content. ● The effective diffusion coefficient ( D e ) increased with salt content from 20 to 24%. ● T 23 , egg yolk index, springiness, cohesiveness, a* and b* decreased with salt content. ● T 22 , oil yield, sandiness, hardness, chewiness and L* increased with salt content. ● Oil yield, sandiness, texture and color were significantly correlated with the D e .

Thermal Operation Maps for Lamm–Honigmann Thermo-Chemical Energy Storage—A Quasi-Stationary Model for Process Analysis

The Lamm–Honigmann energy storage is a sorption-based storage that can be arbitrarily charged and discharged with both heat and electrical power. The mechanical charging and discharging processes of this storage are characterized by an internal heat transfer between the main components, absorber/desorber and evaporator/condenser, that is driven by the working-fluid mass transferred between those components with the help of an expansion or compression device, respectively. In this paper, thermal operation maps for the mechanical charging and discharging processes are developed from energy balances in order to predict power output and storage efficiency depending on the system state, which, in particular, is defined by the mass flow rate of vapor and the salt mass fraction of the absorbent. The conducted method is applied for the working-fluid pair LiBr/H2O. In a first step, a thermal efficiency is defined to account for second-order losses due to the internal heat transfer; e.g., for discharging from a salt mass fraction of 0.7 to one of 0.5 (kg LiBr)/(kg sol.) at a temperature of 130 °C, it is found that the reversible shaft work output is reduced by 1.1–2.9%/(K driving temperature difference). For lower operating temperatures, the reduction is larger; e.g., at 80 °C, the efficiency loss due to heat transfer rises to 3.5%/K for a salt mass fraction of 0.5 (kg LiBr)/(kg sol.). In a second step, a quasi-stationary assumption leads to the thermal operation map from which the discharging characteristics can be found; e.g., at an operating temperature of 130 °C for a constant power output of 0.4 kW/m2 heat exchanger area at volumetric and inner machine efficiencies of ηi=ηvol=0.8 and for an overall heat-transfer coefficient of 1500 W/(K m2), the mass flow rate has to rise continuously from 1.5 to 4.2 g/(s m2), while the thermal efficiency is reduced from 97% to 83% due to this rise and due to the dilution of the sorbent. For this discharging scenario, the corresponding discharge time is 4.4 (min·m2)/(kg salt). This results in an exergetic storage density of around 29 Wh/(kg salt mass). For a charge-to-discharge ratio of 2 (charging times equals two times discharging time) and with the same heat-transfer characteristic and machine efficiencies for constant power charging with adiabatic compression, the system is charged at around 0.75 kW/m2, resulting in a round-trip efficiency of around 27%. Besides those predictions for arbitrary charging and discharging scenarios, the derived thermal maps are especially useful for the dimensioning of the storage system and for the development of control strategies. It has to be noted that the operation maps do not illustrate the transient behavior of the system but its quasi-stationary state. However, it is shown, mathematically, that the system tends to return to this state when disturbed.

Modeling the formation of efflorescence and subflorescence caused by salt solution evaporation from porous media

Understanding the dynamics of precipitation and crystallization as salt solutions evaporate from porous media is of importance in the context of preservation of historical monuments, understanding soil nutrient content, and design of porous evaporators for use in distillation plants. Transient advection-diffusion equations govern the salt mass fraction profile of the solution inside the porous medium. These governing equations are solved to obtain the solute mass fraction profile within the porous medium as well as the effloresced salt crust. Further accounting for precipitation allows a study of the formation and growth of efflorescence and subflorescence. Crystallization experiments are performed by allowing a NaCl solution to evaporate from a porous medium of copper particles and the subflorescence trends predicted by the model are validated. The modeling framework offers a comprehensive tool for predicting the spatio-temporal solute mass fraction profiles and subsequent precipitation in a porous medium.

Оценка селективности обратноосмотических мембран при разделении бинарных растворов хлоридов натрия

Manufacturers of reverse osmosis filter membranes provide their products with computer programs that allow for technological evaluation calculations for solutions with different concentrations of impurities. The description of the programs does not include the computer methods and algorithms which are necessary for calculating traffic flows. Consequently, it is not possible to evaluate the selectivity of the reversely osmotic stages of membranes. The development of computer algorithms and techniques that would evaluate the operation of reverse osmosis plants taking into account external and internal parameters is an important practical task. The article discusses reverse osmosis processes in installations with membrane filtration associated with the purification of water enriched with salt. The physical mechanisms of purification are considered, and it is shown that the difference between the working and osmotic pressures plays a leading role in this mechanism. Purification of water enriched with salt by a membrane is accompanied by diffusive flows of the salt component of the solution. The reverse osmosis process is simulated, in which salt water is fed under high pressure into a chamber with a membrane permeable only to water. The permeate outlet flow is low-pressure pure water, and the retentate flow is salt-enriched water. The initial parameters are set, namely, the pressure drop on the membrane, the mass fraction of salt at the inlet and the flow rate. An increase in the mixing rate reduces the concentration polarization on the inlet side of the membrane and increases the flow of water through the membrane.

Quality control of cooked sausages

Despite the increased interest in the quality and safety of cooked sausages, the situation in the field of food is becoming more complicated and more threatening every year. As a result of research, it should be noted that the consumer market of the Rivne region is saturated with products of good quality, which are made mainly by mini-shops or private enterprises. When inspecting sausages, it was found that the city's stores in 2020 sold more than 50 tons of high-quality products in a wide range. These include boiled sausages, hot dogs and sausages, semi-smoked, boiled-smoked, raw-smoked, beef, pork and chicken delicacies, pâtés, loaves of bread, ham, and skewers. Experimental studies have shown that their name and manufacturer influence the evaluation of cooked sausages. The highest score was given to the sausage “Molochna” and “Teliacha z vershkamy”, which has become an authentic brand. Buyers of our country should prefer it. According to organoleptic and physical studies, further Examination of five samples of cooked sausages from different manufacturers showed that the samples meet the requirements of DSTU 4436: 2005. Microbiological tests revealed that the samples of cooked sausages met the requirements of regulatory indicators. Sausage “Likarska”, Yalovycha “Liuks” and “Z vershkamy” on two physical indicators: the content of mass fraction of moisture and mass fraction of salt, did not meet the requirements of DSTU 4436: 2005, this product is a counterfeit.

Ecological Monitoring of Road Chemistry Materials on Highways

The use of anti-icing reagents for road maintenance is accompanied by inevitable environmental consequences associated with the release of large amounts of chemicals into the environment. To reduce the negative consequences, environmental monitoring of the state of environmental objects is carried out, which makes it possible to assess the impact of the applied anti-icing reagents for the 4 most important environmental clusters: snow cover and water bodies, soil cover, green spaces and atmospheric air. At the next level of the developed monitoring system, specific geographic objects are shown. Samples were taken on 8 major highways of the city of Moscow. Environmental monitoring was carried out using a computer quality management system developed on the basis of CALS (Continuous Acquisition and Lifecycle Support) information technologies. 6 quality indicators have been added to the system for each geographic object: mass fraction of soluble salts, mass fraction of water-insoluble substances, pH value, specific effective activity of natural radionuclides, mass fraction of impurities and corrosiveness to metal. For each quality indicator, the system contains the most promising methods of analysis and instruments.

Thermochemical heat storage performances of magnesium sulphate confined in polymer-derived SiOC aerogels

The thermochemical heat storage performances of hygroscopic magnesium sulphate (MgSO4) can be improved by dispersing it within a porous matrix. However, the host material must be able to bear the intense stresses developed by the hydration of the salt. In this work, we report the first use of a polymer-derived SiOC ceramic aerogel as host for the confinement of MgSO4 for seasonal thermal energy storage, providing a way to easily tune its final porosity to achieve controllable mass fractions of salt in the so-obtained composite. Besides, the distinctive mesoporosity of ceramic aerogels guarantee a free path for water vapour to rapidly hydrate MgSO4 while avoiding the breakage of the composite. Vacuum impregnation of the aerogel samples led to a composite with a maximum of 59.1%wt of MgSO4.1 H2O and a complete hydration in 60 min under H2O saturated air.

Simulation of forward osmosis process: Modification of mass transfer coefficient and osmotic pressure equations

The basis of forward osmosis process optimization problems is having a suitable equation for calculating permeate flux. This relationship should provide an accurate prediction of permeate flux by covering all the physical phenomena governing the process, including internal and external concentration polarization. In this work, by applying the computational fluid dynamic method, the effect of two main parameters, Sherwood number and osmotic pressure, on the permeate water flux prediction have been investigated. Mass transfer coefficient performs a decisive role in calculating the concentration polarization. Consequently, seven widely used equations for calculating permeate flux have been investigated. It was found that only a limited number of these equations provided the ability to predict flux accurately. Moreover, using the Adaptive Single-Objective method, a non-linear relationship between osmotic pressure and the salt mass fraction was presented. This relationship can accurately predict the water flux in the broader concentration range of the draw solution.

Сравнительный биохимический состав и свойства козьего и коровьего молока, получаемого в условиях Волгоградской области

Aim. A comparative study of the biochemical composition and properties of goat and cow milk produced in the Volgograd region in order to determine the most appropriate raw materials for the production of baby food. Materials and Methods. In the course of the experimental studies were used generally accepted biochemical and mathematical methods of analysis: mass fraction of fat was determined according to GOST 22760-77, protein – according to GOST 23327-98, SOMO – according to GOST 3626-73, freezing point – according to GOST 30562-97, mass fraction of moisture – by drying in an oven, amino acid composition – by capillary electrophoresis on Drops 105M, density – using a hydrometer, Klever 2M, Laktan 700 (GOST R 54758-2011), mass fraction of lactose – according to GOST 34304-2017, mass fraction of mineral salts – according to GOST 26929-94, macroelement composition – using device Kvant 2AT. Results. As a result of the research the state of goat milk production in the country and, in particular, in Volgograd region has been studied. The laboratory studies have established that goat milk differs significantly from cow's milk by its physical and chemical properties, protein and fatty-acid composition. For example, goat milk contains up to 65-67% unsaturated fatty acids, which is 4-6% higher than in cow's milk. At the same time, goat milk is reliably superior to cow's milk in unsaturated fatty acids content. Goat milk, contains calcium up to 143.0 mg, magnesium – 14.0 mg or 16.6% and 7.7% more than cow's milk, respectively. In goat milk, the Ca:P ratio is more than 21.8%. Such milk contains both pro-vitamin and total vitamin A. In terms of vitamin A content, goat milk exceeds cow's milk by 2 times, vitamin E by 1.28 times, vitamin C by 1.33 times, vitamin PP by 3.0 times. Conclusion. In the studies we have shown the biochemical features of goat's milk in comparison with cow's milk. It is revealed that about 10 thousand goats of dairy breeds are kept in goat farms of Volgograd region. Pasteurized and sterilized milk, sour cream, cottage cheese and cheese are produced in small quantities. However, the prospects for goat milk production and processing in the region are seen, which is associated with the annual increase in the number of dairy goats and the increase in consumer demand.

Effect of Periodic Winter Irrigation on Salt Distribution Characteristics and Cotton Yield in Drip Irrigation under Plastic Film in Xinjiang

Winter irrigation is an effective means of salt leaching, but the long-term effect on salinity is unclear. In 2008–2019, three different soil types of farmlands were selected as the study area by drip irrigation under film mulch combined with periodic winter irrigation in the non-growth period. The salinity of 0–150 cm as well as the survival rate and yield of cotton in the non-growth and growth periods were monitored, respectively. The mass fraction of soil salt decreased rapidly under winter irrigation, and then, the salt content in each observation layer increased with years of cultivation. After 10 years of application, the soil salt content basically stabilized at a low level. In 2008, the salinity of the 0–150 cm observation layer of loamy clay, loam, and sandy loam varied within 6–60, 10–65, and 4–22 g·kg−1; after four winter irrigations in 2019, corresponding values dropped below 5.74, 3, and 4.76 g·kg−1, respectively. The salinity returns rate of the different observation layers all exceeded 40%. The desalination rate of the different soils after four winter irrigations all exceeded 63.52%. Cotton survival rate and yield in different soils were directly proportional to each other. After the second winter irrigation, the survival rates on the different soils all exceeded 60%. The results of this study can provide technical support for the sustainable development of different types of soil, farmers’ income increase, and salinization land improvement.

Експрес-метод визначення масової частки солі кухонної в сирній масі твердих сирів

The process of pickling cheeses is an important industrial operation that actively affects proteolytic transformations with a ripening of cheese mass. The correction of the mass fraction of table salt in cheese mass allows adjusting the activity of the development of lactic acid microorganisms of a starter in it, which greatly affects the formation of sensorial, physical and chemical parameters of the finished product. Determination of the mass fraction of the table salt is an integral part of techno-chemical control of cheese production and requires significant promptness. Standardized methods for determining the mass fraction of the table salt in cheese mass are associated with time consuming laboratory studies (“Method with the silver nitrate”, “Method with a cationite”, etc.). The method of determining the content of table salt in the cheese mass of hard cheeses, this method having been approved in the department of butter and cheese making of the Institute of Food Resources NAAS, is based on the results of potentiometric measurements with the subsequent calculation according to the empirical formula and is reliable and not time consuming

Monitoring of the quality compliance of boiled sausages with the requirements of the national standard and legislation

It is important to remember that the most important factor in forming the adult health is the proper diet of children. Despite the growing interest in a healthy lifestyle and diet all over the world, society tends to continue buying ready-made food, the use of which is associated with saving time on cooking. In Ukraine, the traditional meat products are sausage products, in particular, sausages. Studies of the diet of modern schoolchildren show that 35% of respondents constantly consume sausages. It is important to take into account that the main circumstance for the benefit of a food product is its safety for human consumption. The purpose of this work has been to analyze the compliance of certain indicators of safety and quality of sausages of the premium grade ‘Dytiachi’, which are manufactured by various domestic producers, to the requirements of DSTU 4436: 2005 ‘Boiled sausages, frankfurters, sardellas, meat loaves. General specifications’. The results of the analysis of the labeling of sausages ‘Dytiachi’ are presented in the article. They are testifying that in accordance with demanding to paragraph 1 of article 6 of the Law of Ukraine ‘About information for consumers about food products’ the labels contain basic production and consumer information. At the same time, there is no information provided by article 23 of this law on the labels of the samples: namely the mass of saturated fat and salt. It was also found that as a labeling part of the tested samples (No. 1, 2, and 4) the manufacturers use the statement ‘Recommended for diet of preschool aged children (from 3 years) and children of school age’, which is compliance/consistent with the text of DSTU 4436:2005 ‘Boiled sausages, frankfurters, sardellas, meat loaves. General specifications’, but, contradict to articles 1 and 4 of part 4 of ‘Requirements for claims on the nutritional value of foods and claims on the health benefits of foods’. According to the results of the study of the chemical composition, it was found that in the sample No. 2 the mass fraction of table salt was 2.11 ± 0.14%, which exceeds the content regulated by the state standard by 0.11%

Scientific approaches to the application of red-and-white cows milk in the production of combined composition soft cheeses

The demand for natural products is constantly growing in the current environmental situation. This encourages manufacturers to increase the production of these goods. However, almost all branches of the food industry use nowadays a large number of biologically active additives, mainly of synthetic origin. In this regard, the introduction of natural vegetable supplements in the composition of a traditional food product will contribute not only to an increase in the nutritional and biological value of the product, but also to expand the range of healthy food products. The possibility of using dietary fiber from root crops of scorzonera, immobilized on biopolymers, and chickpea flour obtained from chickpea beans bioactivated by germination in the amount of 5% and 15%, respectively, was studied in the work. Scientific substantiation of the effectiveness of the use of vegetable filler in the production of combined soft cheese was given. The cheese product produced has a mass fraction of fat in dry matter of 4.5%, a mass fraction of moisture not more than 64%, a mass fraction of salt not more than 2.0%. The use of dietary fiber as a food additive in cheese production gives the product a functional value. Dietary fiber, introduced in an amount of 5.0%, increases the yield of the finished product by 11-11.5%. Thus, applying the proposed technology for the production of a soft cheese product, it becomes possible to solve a number of technological, environmental and economic problems, including an increase in the nutritional value of a soft cheese product, due to enrichment with dietary fiber, macro- and micronutrients, as well as an increase in the biological value of the developed product by balancing the amino acid composition

A preparation method of porous surface nitrile butadiene rubber with low friction coefficient under water lubrication condition by salt leaching

AbstractNitrile butadiene rubber is widely used in water‐lubricated bearings due to its excellent performance. Generally, the friction coefficient of water‐lubricated rubber bearings typically between 0.05 and 0.18. In this study, a new method for preparing nitrile butadiene rubber with micro‐holes surface is developed by porous leaching with salt as pore forming agent. The possibility of using porous surface to minimize friction and wear of rubber materials is researched. The influence of structural parameters, including the hole density and size (which are determined by salt mass fraction of rubber compounds and salt grain‐sized, respectively) on tribology performances are also evaluated. In a ring‐on‐block test, the optimal parameters of modified rubber achieved a low friction coefficient of 0.008, which reduced by 42% compared with untreated one (0.019) under the same operating condition. It can be expected that the developed method is beneficial to reduce the friction coefficient of rubber‐steel friction pair under water lubricated condition.

ОБОСНОВАНИЕ СПОСОБА ПОСОЛА СЕЛЬДИ АТЛАНТИЧЕСКОЙ В УСЛОВИЯХ МАЛЫХ ПРОИЗВОДСТВ

In this paper, we offer technological solution to produce low-salted Atlantic herring (Clupea harengus) for small-business production. The method of salting in buckets consisted of two stages, including salting herring in saturated brine at a ratio of 70 (fish) : 30 (salting solution) and subsequent storage in isotonic solution. This allows speeding up the technological salting process by 2 times in comparison with the finished unsaturated method in an aqueous solution with 15% salt concentration. The possibility of secondary use of brine is shown. The shelf life of 14 days at (4 ± 2)oC was recorded for the low-salted products from Atlantic herring (C. harengus) with a mass fraction of salt (5 ± 0.5)% produced by an interrupted saturated salting method using secondary brine. The organoleptic parameters of salted Atlantic herring during the entire storage time corresponded to GOST 815 “salted herring”. Indicators that characterize the degree of maturation of salted herring, such as buffering and form-titrated nitrogen, were optimal. A technological scheme to produce low-salted herring using secondary brine and isotonic solution was developed. The proposed production technology allows to produce a high-quality low-salted product and is economically less expensive in comparison with the traditional salting method.

Passively improving liquid sorbent based atmospheric water generation by integration of fuel cell waste products

Although interfacial atmospheric water generation is a new concept that can generate freshwater from renewable energy, its water generation rate is too low for widespread use. This paper proposes to integrate the fuel cell to a similar device but instead uses the electrochemically generated waste heat to drive the regeneration process of the liquid sorbent material. Furthermore, the electrochemically generated water is used to increase the relative humidity of the incoming air. Thus, by solely relying on the fuel cell waste products, water recovery rates that are theoretically higher than direct atmospheric water generation are achieved. A steady-state physics model based on the difference in water partial pressure to achieve water absorption and desorption is used to analyze the liquid sorbent device’s performance. Furthermore, the effect of various design parameters such as the salt mass fraction, the fuel cell operating power, the ambient relative humidity, etc. have been studied. Results demonstrate that up to 1.8 kg/h and 0.82 kg/(m2 h) of liquid water can be obtained by fuel cells with an operating temperature range that is consistent with the high-temperature proton exchange membrane fuel cell. This implementation would allow an FC waste heat utilization ratio of up to 0.8.

К ВОПРОСУ ПОЛУЧЕНИЯ РЫБНЫХ ПАШТЕТОВ ПОВЫШЕННОЙ БИОЛОГИЧЕСКОЙ ЦЕННОСТИ

In the context of the organization of proper nutrition of the population of Russia, regardless of belonging to any physiological group, taking into account the eating behavior of a modern person, the research has been carried out to expand the range of fish pastes by modifying their recipes. The goal has been achieved by combining raw materials of different origins and reducing the mass fraction of table salt. Experimental studies were carried out to substantiate the recipe compositions of pastes based on grass carp meat, the optimal proportion of calcium-phosphate mineral supplements was defined, a comparative analysis of organoleptic indicators of quality, chemical composition and energy value of the obtained products was conducted. It has been stated that the introduction of 2.5% of phosphate-calcium food additives into paste recipes No. 4 and 
 5 did not adversely affect the organoleptic quality indicators. The pastes produced according to recipes No. 4 and No. 5, which include grass carp meat (48%), chicken liver (10%), vegetable components (17%), calcium-phosphate mineral supplement (2,5%) and flavoring substances, can be recommended for mass nutrition of the population of Russia. The ratio of these components provides the high organoleptic properties and improved nutritional value. The inclusion of fish pastes enriched with vegetable components, chicken by-products, phosphate-calcium mineral supplements, differing in chemical composition, in the diet allows balancing the diet for proteins, fats, amino acids, vitamins, macro- and micronutrients and preventing from eating disorders and, in the result, reducing morbidity of population in the Russian Federation.