Semi-finished Products Research Articles

“Memory of stones”

Abstract This article attempts to interpret folk narratives featuring the motif of producing millstones from erratic boulders and their subsequent reuse in new functional contexts. According to our assumptions, in folk narratives originating from the northern regions of Germany and Poland, where these motifs are present, one can find references to the methods of obtaining stone materials characteristic of these areas. These narratives also include information about the occurrence of erratic boulders – consistent with the geomorphology of regions affected by the last glaciation, and residual information regarding the distribution of millstones as well as semi-finished products. Thus, folk narratives can often serve as an interesting point of reference not only for ethnologists and folklorists but also for geologists and geographers.

THE INFLUENCE OF THE PICKLING PROCESS ON THE PROPERTIES OF SEMI-FINISHED LEATHER PRODUCTS FROM OSTRICH SKINS

The possibility of using aliphatic acids in the pickling process in the production of leather from ostrich skins, instead of alkaline treatment in the presence of calcium hydroxide and sodium sulfide, is considered. The results of experiments are presented and a comparative analysis of the results of assessing the state of the pelt and semi-finished product at various stages of the technological process is given, including on the basis of determining the structure of the dermis and elastic-plastic characteristics. It is shown that the proposed technology for obtaining a leather semi-finished product from ostrich skins, based on the use of step pickling in combination with single and double mechanical processing during fleshing and breaking, allows excluding the liming process from the production cycle, thereby reducing the negative impact on the environment.

Study on the prediction of economic efficiency for a tertiary recycling plant for waste plastics by using the environmental Kuznets’ curve model

Plastic products are items that we use every day around us, and their replacement speed are very fast, so that to recycle waste plastic has become the focus of environmental problems. This study has proposed an optimized circular design for the recycle plant of waste plastic, therefore, and our proposed strategy is to build a new tertiary recycling plant to reduce the total generation amount of the derived solid plastic waste from ordinary and secondary recycling plants and the semi-finished products from secondary recycling plant. Results obtained from a real recycle plant has showed that to recycle the tertiary waste plastic in a tertiary recycling plant, the finished products produced from a secondary recycling plant accounts about 27% of ordinary waste plastic, and the semi-finished products that mainly is scrap hardware accounts about 1% of ordinary waste plastic. Other derived solid plastic waste accounts for 6% of ordinary plastic waste. Therefore, if the ordinary, secondary and tertiary recycle plant can be set all-in-one, it can reduce the total generation amount of derived solid plastic waste from 34% to 6%, without and with a tertiary recycling plant, respectively. It can also increase the operating income of the secondary recycle plant and the investment willingness of the new tertiary recycle plant.

Simultaneous Optimization Approach for UV-C Radiator to Enhance Mechanical Properties of Semi-Finished Potato Tuber (Innovator) for Extended Storage Period

The efficacy of surface treatment technology is highly dependent on the dimensional and operational parameters. UV-C as a commonly used surface treatment technology required fine-tuning to achieve maximum storability of semi-finished products. This study therefore applied a simultaneous optimization approach for the multi-objective function to obtain the best possible combination of variables in the irradiation process (dose (15-45mJ/cm2, storage period (3-9d), and distance from the light (40-80cm)) that offer maintained properties of semi-finished potato tuber for extended storage life. The optimum values are obtained at the ~40.5mJ/cm2, 7 days, and 48cm granting a 756N, 6.7N, and 9N for compressive, bending, and cutting force resistance, respectively. Further insight into the surface functionality was studied using FT-IR and SEM analysis as a result similar spectral makeup was noted but a shift of absorption peak was observed in the irradiated sample at 30 and 45mJ/cm2. Also, a similar granular structure was observed from the morphologies.

Determination of the possibility of using a functional apparatus for the production of multi-component semi-finished products with a high degree of readiness

The object of research is a functional apparatus for the production of paste-like and powdered vegetable semi-finished products. The problem of combined heat and mass exchange treatment of vegetable raw materials are solved by using a functional apparatus for concentration and drying for processing and production complexes, farm lands. The expected effect during the approbation of the device is predicted under the condition of a functional approach combining the processes of concentration and drying with precise control of the temperature regime due to the use of a film-like resistive electronic heater of the radiating type. In the study, the approbation of a functional device for the production of multi-component vegetable semi-finished products of a high degree of readiness, with concentration and drying in the field of infrared heating at a temperature of 50 °C, was performed. Real-time temperature measurement was carried out by an automatic unit based on TRM, which ensured the accuracy of control at each stage. The temperature of the mashed mass during processing increased from 20.3 °С to 23.2 °С, reaching optimal conditions for forming a film with a thickness of 0.5 mm. In the rotary reboiler, the temperature in height varied from 25.7 °C to 50.1 °C, which contributed to the preservation of the properties of thermolabile raw materials. In the lower part of the apparatus, the temperature of the finished product was 49.8 °C, maintaining the necessary temperature regime for drying. The device creates a convective air flow (0.01 m/s) with the help of Peltier elements, which stabilizes the heat exchange at a temperature of 51.3 °C on the technical partition. The practical use of the functional apparatus will allow its use at processing and production complexes and directly at the places of collection of plant raw materials for resource-efficient production of semi-finished products with a high degree of readiness. These semi-finished products can act as independent functional products for people in extreme conditions or as recipe ingredients for the recipes of various food products.

Improving a technique for producing a polycomponent semi-finished product with high degree of readiness for 3-D printing of functional food

The object of this study is the process of producing polycomponent semi-finished products of a high degree of readiness using a model structure of functional equipment, in particular, based on apple, Jerusalem artichoke, table beet, and sea buckthorn. A feature of the improved technique is the implementation of preliminary heat treatment with hot steam of raw materials: apple – 1.0...2.0 min, Jerusalem artichoke – 3...6 min, and table beet – 6...12 min, respectively. Sea buckthorn was not processed, only technological rinsing was used. Grinding of raw materials was carried out on a double grinding machine (apple, Jerusalem artichoke, and table beet – 0.2...0.5 10-3 m, and sea buckthorn – 0.5...1 mm). The combined production of polycomponent semi-finished products of a high degree of readiness (pastes/fractional powder) was implemented using a model structure of functional equipment. The boiling process in a rotary-film evaporator was carried out at a temperature of 55 °C for 65 seconds to a dry matter content of 25 %. Drying of the cooked multicomponent mass was carried out in a single-drum cylindrical IR dryer at a temperature of 50 °C to a final moisture content of 3...6 % and fractional grinding (0.3...0.6 mm). The rheological properties of the paste-like multicomponent semi-finished product were determined by the change in dynamic viscosity for composition 2, which is 485 Pa∙s, and in the control sample of applesauce, this indicator is 50 Pa∙s. When boiling in a rotary-film evaporator at a temperature of 55 °C to a content of 30 % of dry substances, there is an increase in the strength of dynamic viscosity by 3.2 times (600 Pa∙s), and in the control (apple paste) this indicator is 178 Pa∙s with a dry matter content of 25 %

Determination of optimal technological conditions for the manufacture of semi-finished products from gooseberry fruit

The quality of pureed berries products is determined by many factors. The purpose of the study was to determine the optimal technological conditions for the manufacture of semi-finished products from gooseberries, providing for the use of equipment with a rotary machine (MAG‑50) and ensuring the required quality characteristics. The objects of research were semi-finished products from gooseberries. The manufacturing technology involved high-temperature processing or the use of the rotary machine MAG‑50. The research methods were standard. It has been found that in order to obtain products with the required quality characteristics, the duration of processing in MAG‑50 had the greatest influence. The optimal technological conditions for the manufacture of products in MAG‑50 have been determined: processing for 14–20 minutes at a temperature of 59–65°C of at least 72% of fresh berries or 58–65°C of at least 66% of quick-frozen ones. It has been established that the technology involving the use of rotary machine MAG‑50, compared with the high-temperature one, made it possible to obtain products with a lower content of mesophilic aerobic and facultative anaerobic microorganisms, molds (by 97.7 and 69.8%, respectively), better appearance characteristics (by 1.7%), color, texture and odor (by 2.3%), taste and aftertaste (by 3.6%). The state of the raw materials had the greatest impact on the content of yeast in semi-finished products — products made from fresh berries contained 48.7% more of them on average than products from quick-frozen ones. Compared with the Senator variety, gooseberry fruits of the Pink 2 variety made it possible to obtain products with a high content of soluble solids, sugars, minerals and ascorbic acid (by 18.2, 58.9, 7.7 and 61.8%, respectively), less titrated acids and dietary fibers (by 21.2 and 20.3%, respectively). The study demonstrates the potential of obtaining semi-finished products from gooseberries, regardless of their variety and condition by using the technology involving the use of MAG‑50.

Результаты исследования взаимосвязи вязкости и механической прочности беленой лиственной сульфатной целлюлозы

An assessment has been made of the relationship between viscosity and mechanical strength of industrial samples of bleached hardwood kraft pulp. To produce this type of semi-finished product, birch and aspen wood has been used, which has been harvested in the Northwestern region of the Russian Federation. The viscosity of a solution of high-molecular polymers provides an idea of the average length of the fibers and, accordingly, their degree of destruction. In turn, the mechanical properties of the fibrous semi-finished product and the strength of the products made from it largely depend on the length of the fiber. Since it takes no more than 2 hours to determine the viscosity of a solution of high-molecular polymers, and 8–10 hours to obtain standard mechanical strength characteristics, viscosity analysis can be considered an express method that provides information on the mechanical strength of a semi-finished product. In this work, the ISO 5351:2010 international standard in cupriethylenediamine solution has been used to analyze the viscosity of the semi-finished product. High values of mechanical strength characteristics have been detected for industrial samples of bleached hardwood kraft pulp with a viscosity of more than 800 ml/g. For pulp samples, a correlation has been established only between the number of double folds and viscosity. Further research has been carried out on samples of bleached hardwood kraft pulp with different degrees of fiber destruction, which have been produced with varying the parameters of sodium hypochlorite treatment. The results have made it possible to establish a range of critical viscosity values for bleached hardwood kraft pulp, which has amounted to 600...700 ml/g, and a polynomial relationship between tear resistance, breaking length, a number of double folds and viscosity with a high confidence coefficient of data approximation of no less than 0.89. It has been shown that viscosity can become an analytical tool in the express diagnostics of the mechanical strength of a fibrous semi-finished product at the intermediate stages of production of bleached hardwood kraft pulp and in quality control of the ready-made semi-finished product.

Quality Assessment of Aluminum Alloys for Automotive Rims

Abstract This paper presents experimental research conducted at a factory specializing in the development of aluminum alloys and the semi-continuous production of bars intended for rim manufacturing. The semi-finished products are made of 6082 aluminum alloy and undergo forging processes to obtain rims. The charge load consists of various types of aluminum waste and primary aluminum in different proportions, depending on the quality of the waste in the experimental recipes. The elaboration of the aluminum alloy takes place in melting furnaces with a capacity of 80 tons, equipped with two chambers. The casting is performed using a semi-continuous casting installation, and the cast semi-finished products undergo further heat treatment. The casting process involves the addition of alloying elements, in the form of wire, which serve to refine the structure. Experimental data were processed, and correlations between the qualitative characteristics of the alloy and the elements in the chemical composition, as well as grain size, were analyzed. From the obtained correlation analysis, it is observed that the alloying elements refine the grain size, while the grain size and quality of the resulting product are of interest for industrial practice.

Improving the shape and dimensional accuracy of hollow semi-finished products during hot reverse extrusion from square workpieces

Stamping of round hollow semi-finished products by hot reverse extrusion from round and square workpieces is the first stamping step in the manufacture of hollow products for special purposes. These products require certain mechanical properties along the wall height and in the bottom part, which can be achieved by working out the metal structure by plastic deformation. The bottom part is worked out by reverse extrusion. The wall properties are obtained in the following stages of drawing the semi-finished product with thinning after extrusion. The use of square workpieces results in more intensive working out of the bottom of the semi-finished products during the reverse extrusion. However, as a result of extrusion, four protrusions appear at the end of the semi-finished product wall in places that match the corner areas of the workpiece. The presence of protrusions leads to the need for an additional operation of cutting the end of the semi-finished product before extrusion, as well as to an increase in metal usage. Therefore, an urgent task is to study the method of eliminating protrusions in the semi-finished product and the additional cutting operation.To improve the accuracy of the shape and size of hollow semi-finished products during hot reverse extrusion from square workpieces.Elimination of protrusions is achieved by forming chamfers in the corner zones of the square workpiece by preliminary deposition before extrusion.The finite element method (FEM) was used to model the processes of hot deposition of corner zones on a square workpiece and subsequent reverse extrusion with the dispensing of round hollow semi-finished products. The dimensions of the chamfers on the high-carbon steel workpiece were determined, which ensured the elimination of protrusions at the end of the wall of the round semi-finished product after extrusion. The dependence of the deposition and extrusion forces on the punch movement was determined. The specific forces on the deforming tool were determined. The distributions of stresses, strains, and temperature in the deformed metal at the end of deposition and extrusion are presented. The working out of the metal structure by hot plastic deformation is evaluated. The design of a stamp for deposition and extrusion is developed.The geometry of a square workpiece with chamfers in the corner zones was determined, which ensures the elimination of protrusions at the wall end during hot reverse extrusion with the dispensing of round hollow semi-finished products

Increasing the nutritional value of cupcakes and evaluating their quality

The use of non-traditional types of raw materials in the production of flour confectionery products makes it possible to increase the nutritional value of products and enrich them with useful nutrients (proteins, dietary fiber, vitamins, and minerals). During the study, organoleptic, chemical, microbiological, and biochemical methods of analysis of raw materials, semi-finished products and products were used to determine the chemical composition and calculate the nutritional value of the proposed cupcakes. Partial replacement of premium-grade wheat flour in the recipe for the Stolichny cake with stone fruit flour (pomegranate and apricot kernels) and whole-grain wallpaper wheat flour, as well as the introduction of highly sugared molasses, sunflower oil with the addition of olive oil, contribute to the improvement organoleptic and physicochemical characteristics of products, increase their functionality and do not lead to a deterioration in microbiological characteristics. Consumption of 100 g of developed fortified products ensures the degree of satisfaction of the daily requirement for protein by 19 %, fat – 8, carbohydrates – 14, dietary fiber – 28, minerals – 6–30, vitamins – 6–39 %. The results of the study will contribute to expanding the range of enriched muffins with increased nutritional value using traditional and non-traditional raw materials that ensure food safety and resource conservation.

The commitment of the population of the Russian Federation to healthy nutrition

Introduction. The increase in the number of diseases associated with malnutrition has reached global proportions and has become a serious problem for health systems around the world. For example, in the United States, about 36 % of the adult population is obese, in Russia, Georgia and the Republic of Belarus this figure ranges from 21% to 24%. Foreign experience (the Netherlands and the USA) illustrates that the population’s idea of proper nutrition is unrealistic: underestimation of high fat intake, low consumption of vegetables and fruits, etc., relative to their daily allowance, misconception in assessing the balance of their own diet, etc. The purpose of the study: to study the commitment of the population to proper nutrition and to determine the factors influencing people’s choice. Materials and methods. In this work, a questionnaire method was used using a developed questionnaire consisting of seven blocks and 46 questions. Statistical analysis of the data was carried out using the programs Statistica for Windows version 10.0 and R-studio. Results. 2,731 respondents over the age of 18 (45.7 % men and 54.3 % women) from all regions of the Russian Federation took part in the survey. Only 5 % (n = 136) replied that they constantly adhered to proper nutrition, a large proportion preferred not to do it at all (43.4 %, n = 1,186) and a third – from time to time (37.3 %, n = 1,018). In addition, it is important that 14.3 % of respondents (n = 391) found it difficult to answer the question, which is most likely due to a lack of understanding of what the concept of «proper nutrition» includes. The parameters related to the observance of proper nutrition by the respondents were female gender, high financial status and regular breakfast intake. In addition, non-smokers, as well as people who, when choosing food in the store, paid attention to the composition, calorie content and the inscription «GMO-free»/ «Sugar-free»/ «Healthy food», had a higher chance of adhering to a proper diet compared to the rest of the participants. Conclusion. It is necessary to increase the commitment and awareness of the population about proper nutrition, focusing primarily on men, obese people, low financial status, workers/employees/specialists, smokers, who often ate at night, ate semi-finished products at home, and ate everything that was on the plate to the end.

Theoretical and practical aspects of technologies for enriched bakery products with freezing of semi-finished products

Theoretical and practical aspects of technologies for enriched bakery products with freezing of semi-finished products

Production Technology Development of Semi-Finished Products from Sprouted Wheat Grain and Its Practical Application in the Smoothie Composition

Production Technology Development of Semi-Finished Products from Sprouted Wheat Grain and Its Practical Application in the Smoothie Composition

Study of urease activity in semi-finished meat products

Meat production is one of the fastest growing sectors of global agriculture, and poultry meat is the most accessible and expanding source of protein for people of all income levels. In connection with recent world events, such as the coronavirus pandemic, and considering its consequences, the issue of safety of "accessible" foodstuffs, among which poultry meat occupies a worthy place, is acute. For Kazakhstan, as well as for all countries, it is important to expand the range of food products that can significantly increase the immunity of the population to successfully overcome the consequences of the COVID 19 pandemic. Development of local poultry farming and import substitution are the main solutions to ensure product safety in any state. For effective development of poultry farming it is necessary to overcome one of the limiting factors - lack of modern system of safety monitoring throughout the food chain. The purpose of this work is to study the urease activity in meat semi-finished products. In this study urease activity was measured in raw and cooked meat products. As a result of the study the dependence of heat treatment with the pH index was determined. The indicator of urease activity during production allows for more detailed safety and quality assurance of meat semi-finished products.

Numerical and experimental investigation of extrusion processes from coil

The use of coil material as semi-finished product in sheet-bulk metal forming (SBMF), offers the possibility to use high-speed presses and thus to achieve high output quantities. However, compared to industrially established forming of pre-cut blanks, the reduced geometric accuracy of the parts due to the asymmetrical material flow represents a challenge. Against this background, the aim of this study is to gain an in-depth knowledge on the influence of the process setup on the material flow direction and on the forming of geared functional parts. A combined numerical-experimental approach of each a lateral and a backward extrusion process of a DC04 sheet metal ( t0 = 2 mm) is applied for a fundamental process analysis. For this purpose, process-dependent causes for the asymmetric part forming are analyzed by means of material flow simulations. Subsequently, the numerical results are verified experimentally in terms of the part geometry, the process force and grain structural changes. Based on the numerical and experimental results, cause-effect relations between material flow, part accuracy and tool load are derived. In addition, the transferability of the causes of the asymmetric material flow to processes with different primary material flow directions and part geometries is verified. The findings facilitate the future counteraction of asymmetrical material flow in SBMF from coil, which in turn leads to enhanced component quality.

The Role of Commercial Vehicles in the Secondary Sector of Indian Economy

The secondary sector, which includes industries like manufacturing, construction, and processing, is crucial for economic growth. Commercial vehicles play a key role in supporting this sector by providing efficient transport for raw materials, semi-finished products, and final goods. This paper investigates the contribution of commercial vehicles to the secondary sector, focusing on how they improve efficiency, reduce costs, and expand market reach. Additionally, the study looks into the challenges faced by commercial vehicle operators, such as fuel prices, maintenance, and regulatory hurdles. The analysis highlights the essential role commercial vehicles play in boosting productivity and fostering industrial growth, which is vital for the overall economy.

Research on the Food Service Industry in Central Taiwan

This study examined the changes in business models in the food service industry of Taiwan in the postpandemic era. After staying at home for a more prolonged period during the pandemic. More consumers choose to cook at home to save costs, leading to a booming homemade food market. This trend greatly increases the popularity of convenient meal kits, semi-finished products, and do-it-yourself (DIY) meal sets. It not only caters to consumers’ interest in cooking but also provide convenient and quick solutions for food preparation. Food and beverage businesses have successfully expanded their market reach by developing high-quality homemade food products and utilizing social media and e-commerce platforms for sales. The immediacy and wide audience coverage of social media economy have enabled influencers and food bloggers to directly demonstrate the use and effects of meal kits and DIY dining through live streams and short videos. This approach attracts large numbers of followers to purchase these products, thereby quickly enhancing product awareness and sales. Collaborating with social media has become an effective marketing strategy for food and beverage businesses because it increases brand exposure and allows for product adjustments and improvements based on immediate consumer feedback. This study aims to analyze the post-pandemic restaurant industry through the lens of business models. By conducting interviews with restaurant owners across various sectors in central Taiwan, the research will explore how they confronted the challenges during the pandemic and how they have adjusted their business strategies in the aftermath. The objective is to identify future strategies suitable for the Taiwanese culinary market. This study employs business model theory and interview methodology to investigate six companies within Taiwan's restaurant industry. Through comprehensive analysis, the research aims to determine how the restaurant industry should adjust its strategic direction in the post-pandemic era. The interviewed restaurants implemented various adjustments during the postpandemic period, including arranging for industry–academia collaboration, enhancing employee training and incentives, strengthening restaurant recognition and sense of pride among employees, diversifying dish presentation, improving customer service systems, providing customized services, increasing investment in social media, reinforcing supplier relations, and expanding into new distribution channels. The study results indicate that food and beverage businesses can further explore the potential of social media economy, develop more products suitable for online promotion, and continually optimize marketing strategies by leveraging data analysis and market research to meet consumer demands.

PENGARUH STRUKTUR MODAL, UKURAN PERUSAHAAN DAN RISIKO BISNIS TERHADAP KEBIJAKAN DIVIDEN DENGAN PROFITABILITAS SEBAGAI VARIABEL INTERVENING PADA PERUSAHAAN MANUFAKTUR SEKTOR INDUSTRI DASAR DAN KIMIA YANG TERDAFTAR DI BEI

Companies in the basic and chemical industry sector are manufacturing companies that convert raw materials into semi-finished products. This study aims to determine the Influence of Capital Structure, Company Size and Business Risk on Dividend Policy with Profitability as an Intervening Variable in Manufacturing Companies in the Basic and Chemical Industry Sector Listed on the IDX. This research method uses a quantitative method. Data analysis and hypothesis testing in this study used the Structural Equation Model-Partial Least Square (PLS-SEM). The results of the direct influence hypothesis test using the Smart PLS3 3.0 application show that the capital structure has a negative but not significant effect on profitability. The size of the company has a potential but not significant effect on profitability. Business risk has a significant positive effect on profitability. Capital structure has a negative but not significant effect on dividend policy. The size of the company has a positive but not significant effect on the dividend policy. Business risk has a positive but insignificant effect on dividend policy. Profitability has a positive but not significant effect on dividend policy. Capital structure has a negative but insignificant effect on dividend policy through profitability. Company size has a positive but insignificant effect on dividend policy through profitability. Business risk has a positive but insignificant effect on dividends through profitability.

Life cycle assessment of the rolling process of thin aluminum sheets

ABSTRACT Primary aluminum recycling has been demonstrated to play a pivotal role in sustainable manufacturing. Nevertheless, among all the Life Cycle Assessment (LCA) studies existing in the literature on aluminum products, very few focus on the rolling stage. In this work, LCA of two semi-finished products, plates and coated strips, made of AA8011 aluminum alloy have been carried out. Inventory data were collected by the Laminazione Sottile plant, except for coil coating data for pharmaceutical caps, which were collected in the Italcoat plant. For both semi-finished products, hot rolling and fusion mostly affect the environmental impact of the manufacturing. Moreover, results show that the substitution of virgin primary aluminum with secondary aluminum results in a remarkable minimization of the environmental impact. Indeed, a 50% reduction of primary aluminum results in about a 70% reduction of GWP to produce AA 8011 coated strips.