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11нужно Солнце, не нужен ветер, не нужна река, что необходимо для других альтернативных источников электроэнергии. Для такого двигателя нужно только тепло, которое вокруг есть всегда. Даже при -50 градусах такой двигатель будет работать. Просто воздух при этом будет охлаждаться до -70 градусов. Особенно актуален такой двигатель в свете всемирного потепления окружающей среды, так как такой двигатель при работе охлаждает окружающую среду.
Как уже было написано, уже есть графеновые мембраны толщиной в 1 атом и размером отверстия 1 нм [2]. Такие размеры много меньше длины свободного пробега молекул газа 70 нм при атмосферном давлении. То есть, демон Андреева и двигатель Андреева могут работать и при атмосферном давлении. И даже при повышенном давлении, а не только в разреженном газе. «Демоническая» сила зависит от количества вылетевших и влетевших молекул. А это количество зависит от внутреннего объёма малого цилиндра двигателя, из которого газ вытесняется или засасывается в него. Чтобы при одинаковом внутреннем объёме количество молекул было больше, необходимо увеличивать давление газовой среды, в которой будет работать двигатель Андреева. Как это делают в двигателях Стир-линга для увеличения мощности. Для этого достаточно разместить двигатель Андреева внутри сосуда с повышенным внутренним давлением очищенного газа. Это лишний раз подтверждает родственность двигателей Андреева и Стирлинга.
Как писал А. Эйнштейн - «Воображение позволяет нам заглянуть за горизонт обыденной жизни. Воображение важнее, чем знание». Максвелл придумал своих мифических демонов. С ними вообще ничего не понятно. Живые они или нет?
Как устроены? Какую энергию используют? Сцилард придумал свой вариант «вечного» двигателя (ВД2) с двумя поршнями, перегородкой, следящей системой, памятью. Естественно, что такой сложный вариант ВД2 был неработоспособным. Фейнман придумал свой, также достаточно сложный, вариант в виде вертушки с храповиком и собачкой с пружинкой. И такой вариант ВД2 также был неработоспособен. Знаний у Максвелла, Сциларда, Фейнмана и других великих учёных было и есть очень много. Но в данном случае знания не очень важны - достаточно школьных знаний. Учёным банально не хватило воображения, чтобы придумать предложенный вариант ВД2. В этом двигателе нет ничего, что препятствовало бы работе такого ВД2. Не нарушается ни один физический закон. Если не считать второе начало термодинамики, являющееся постулатом. Но пока научное сообщество в упор не хочет признавать того факта, что ВД2 возможен и даже вполне может быть изготовлен в современных условиях.
Конечно, эта статья написана не совсем научным языком. Но книга Карно «Рассуждения о движущей силе огня и машинах, способных развивать эту силу» тоже была написана не совсем научным языком. Лишь через 10 лет другой француз Э. Клапейрон придал описанию Карно канонический вид. Он ввёл все необходимые обозначения, проделал описанные словами вычисления и построил диаграммы. Так что и моё описание, я так думаю, со временем приведут к каноническому виду.
Список использованной литературы:
1. Сивухин Д. В. Общий курс физики. Т. 2. ФИЗМАТЛИТ. 2005 г.
2. http://www.popmech.ru/technologies/13887-atomarnyy-filtr/.
SCIENTIFIC AND PRACTICAL ASPECTS OF THE PREPARATION OF SAUCES WITH HIGH NUTRITIONAL
QUALITIES
Bakirov M.P.
Candidate of Technical Sciences, Associate Professor
Polupan V.V.
Candidate of Technical Sciences, Associate Professor
Yacoubian S.
President of the Association «Taste of Peace», Israel
Golovko T.M.
Candidate of Technical Sciences, Associate Professor Kharkiv State University of Food Technology and Trade, Ukran
ABSTRACT
It has been studied the problem of the essential elements deficit in alimentation, especially iodine. It has been proposed the additional food source creation of the iodine bioorganic compounds. It has been proved the expediency, scientific and practical aspects of sauces preparation with high nutritional qualities, using proteinmineral semi prepared products in the technology of sauces of the emulsion type for the health improving purposes.
Keywords: additive, iodine-protein additive, bioorganic iodine, egg white, sauces of the emulsion type, mayonnaise
I. Introduction
Rationalization of population's alimentation is one of the key factors of health improvement in general. From the physiological point of view the minerals in human body play an important role, as well as proteins, fats, carbohydrates and vitamins. This is an essential nutrient providing a normal functioning of the body and it must be received with food. Iodine is one of the deficit's leaders among the mineral elements. Systematic iodine deficit in the alimentation can cause a number of pathological conditions which according to the number of signs combine the concept of "disorders caused by iodine deficit".
Problems of "alimentation and health" and "alimentation and disease" are closely interrelated. Scientifically grounded and proven relationships between alimentation and the most important non-infectious chronic diseases.
Food products enrichment with nutrients is an important factor affecting the structure of human alimentation. Therefore, this enrichment must be carried out by the principles scientifically augmented and proven:
- for enrichment it is necessary to use the nutrients which deficit is widespread and dangerous for health (macro - and micro elements, vitamins, it is advisable to use them in conjunction with other valuable substances);
- it is advisable to enrich the mass-consumption products regularly used in the daily alimentation and accessible to all segments of population;
- it should be borne in mind the possibility of chemical interaction of the enriched additives between each other and with the product's components, to choose those their compositions and forms which can ensure their maximum conservation during the manufacture and storage process;
- the effectiveness of the enriched products inclusion in alimentation must be confirmed by the special studies proving the safety of the enriched product's use, the adopted organoleptic characteristics, the quality to optimize the body's satisfaction by the essential substances introduced into the enriched product.
Therefore, the data mentioned above disposes to the scientific research concerning the food sources finding of the essential nutrients such as iodine and the development of products on this basis with health improving properties.
It is more effective to enrich by functional ingredients the mass consumption products available to all segments of population and which are regularly used in everyday alimentation. Recently the different emulsion sauces are popular among the population.
The emulsion sauces are a good source of polyun-saturated fatty acids, but they are poor in minerals.
Food emulsions, including sauces are the systems convenient for the product's manufacture of the various biological values because the method of their obtaining allows to modify the chemical composition of components. Among the different types of sauces the leaders are sauces of the emulsion type, as they relate to the assimilated food product. The executed market researches showed that the range of low-calorie protein sauces of the emulsion type is represented insufficiently at the market.
In 2010 the production volume was 162 thousand tons (1.2%), and in 2011 has been increased to 163.8 thousand tons. In 2012, the production was 160.5 thousand tons. For the six months of 2013 the results indicate at the market tendencies increasing, namely the total market volume was 126.96 thousand tons of products, but due to political and economic events, in 2014 the market decreased on14.6%, in 2015 on 6.9%. In 2016 the mayonnaise production was 120 - 130 thousand tones.
The domestic products make offer's vast majority on the market of ketchup, mayonnaise and other sauces Ukraine which is 92% in physical terms[1-3].
II. Task definition
The work objective is the scientific study and technology development of iodine-protein additive and its use in emulsion sauces production.
To achieve the goal it is necessary to solve a number of problems, primarily to prove scientifically the reasonability of iodine-protein enriching additives creation and to develop the iodine-protein additive technology as the carrier of assimilated iodine compounds;
Taking into account the above mentioned data, it is possible to propose the following direction of population's alimentation improvement for the microele-mentosis prevention (diseases caused by deficit, excess or imbalance of micro elements): qualitative and quantitative amelioration of the food products range; biological and nutritional value augmentation; enrichment of food products by minerals; economic efficiency improvement of production; provision of information to the public concerning the sensible nutrition.
III. Results
One of the range extension method of the emulsion sauces is the creation of sauces with low energy content and high biological value, as well as manufacture of products containing the protein complexes. These products almost don't exist on the market with high nutritional and biological value.
Actually there is a huge choice of mayonnaise and sauces similar to it at the market, these products are very popular all over the world. Domestic consumer pays attention primarily to the gustatory qualities of mayonnaise (83%) and then to the price (23%) [4-6].
Taking into account the importance of this direction we have created the iodine additive (iodine-protein additive) based on the egg protein and mineral iodine compounds. The objects choice is determined by the expediency of sorption conditions supporting of J ions - on protein molecules with stable complexes creation. The developed iodine-protein additive is a powdered system and can be used in a wide range of food products for health improvement, especially emulsion sauces technologies. Depending on the culture of food products consumption of the particular country the product name "mayonnaise" means the various products - from thick and jellous product to liquid fluid or creamy product with glossy texture. Within the meaning of consumer for many year mayonnaise associated with the recipe, where the oil is the general ingredient (67%) and
the egg powder is used in quality of emulsifying agent [7].
For many decades, mayonnaise associated in consumer's mind with universal dressing for any dishes as for the home cooking as for the public catering. It recipe composition changed only with the range extension aim. In recent years there is the tendencies of mayonnaise recipe change with the aim to enrich the beneficial properties of the product providing the nutritional value.
On our opinion, nowadays the important things are the complex solutions involving all the possible ways of emulsion sauces development with functional properties at the level of fatty acid, protein, carbohydrate compositions and content of water- and fat-soluble vitamins, dietary fibers, support of a certain consistency , transformation of taste and aroma.
Egg products is a complex structure, which basis is a protein-phospholipid complex. Protein and yellow yolk, have the different composition of proteins. Egg white contains 69.5% of ovalbumin, which contributes to the high degree of solubility, 9% of conalbumin, 12.9% of ovomucoid, 6.7% of ovoglobulin, which gives it the properties of foaming, 1.9% of ovomucin, which is a foam stabilizer [8].
Egg white is a full value product, as it contains all essential amino acids. of Native protein thermostability of egg products is small (60-65 ° C) as well as in their composition there is a great contain of albumin, it coagulates in heating, forming a white elastic slow soluble in water mass. Egg fat contains under 70% of the unsaturated fatty acids. Yolk color is determined by the presence of lutein pigment in it. The yolk contains vitamins A, B1, B2, D, E, PP, etc. [9-10].
The famous method of mayonnaise preparation, where it is used the homogenized sea cabbage as a food thickener in the amount of 40 ... 45% of the finished mayonnaise mass.
So it is possible to exclude the egg powder from the mayonnaise composition and to increase the biological value. However, the received product requires for its preparation 3 ... 5% of milk powder.
The famous method of mayonnaise production, which previews the egg powder replacement by the equivalent quantity of mushroom mycelium. Mycelium biomass has the emulsifying, structuring properties and water and fat absorption qualities. The fungal biomass fat fraction contains the unsaturated acids, doesn't contain the cholesterol [11, 12].
Based on the methods of mayonnaise production mentioned above, the use of the unconventional ingredients (additives) in preparation of the emulsion sauces allows to balance (adjusted) the structural and rheolog-ical properties, functional characteristics are not always sufficiently increased.
To our opinion, the promising area of oil and fat industry of the emulsion sauces introduction remains free which are the mass consumption products with complex amplification of their properties by functional ingredients.
IV. Conclusion
Thus, fundamentally important is the creation of the new types of emulsion sauces with high nutritional and biological value and with the increased consumer properties.
Food products of functional and special destination make approximately 35 ... 40% on the world market from the total production. Most of them are the mass consumption products [13-16].
Taken into account the data mentioned above and the opinion of scientists and experts of world cooking such as Sarkis Jakubany president of the Israel Association "Taste of Peace», new products development, such as the emulsion sauces with the improved consumer characteristics should meet the following requirements:
- it shouldn't be overlooked the possibility of chemical interaction of additives between each other and components of product, to choose such compositions providing their maximum preservation during the production process and storage, as well as the synergis-tic effect, providing the better digestibility of these nutrients;
- nutrients enriching should not deteriorate the consumer's properties of these products: to change significantly the taste, aroma, freshness, to reduce the expiration date;
- for the enrichment it is necessary to use those nutrients, deficiency of which is actual and which is widely distributed. First, it is a complete protein, minerals, vitamins, unsaturated fats, dietary fiber;
- it is necessary to expose to the enrichment the mass consumer products available to all groups of children and adults population regularly use in their daily alimentation;
- content of the essential nutrients guaranteed by the manufacturer in the enriched product should be sufficient at this product's account no more than 50 ... 60% of average daily need in theses micro nutrients at the normal consumption level of the enriched product.
- quantity of nutrients additionally included to the products enriched by them should be calculated taking into account their possible natural content in the original product or raw material, as well as the losses during manufacture and storage process, in order to ensure the content of these nutrients at the level not lower than the regulated during all the expiration date of the enriched product.
Thus, the creation of emulsion sauces with a given chemical composition and health improving direction is the actual problem now and the important aspect of food products market development and culinary products.
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