Reducing industrial noise by the use of damping alloys when manufacturing mining equipment parts.

The existing experience of noise and vibration specialists has shown that the problem of noise reduction is very relevant, especially for the mining industry. Traditional methods of dealing with industrial noise are not effective enough. In solving this issue, it is advisable to reduce the noise level at the source of its occurrence through the use of metal alloys with enhanced dissipative properties. The article presents the results of experimental studies of developing steels with increased damping properties for manufacturing perforator parts: bit bodies and drill rods. In this article, the sound pressure level of alloys dependence on the type of heat treatment has been studied, and the optimal content of alloying elements has been established to ensure the development of the ferrite-pearlite structure. This structure is characterized by an increased dislocation density and is the reason for reducing the noise of the drill rod and the body of the perforator bit by 10-12 dB A. In addition, the article establishes the pattern of noise intensity at different frequency intervals for standard and developed alloys.

Improving the organoleptic and structural-chemical properties of semi-smoked sausages.

The decline of meat resources and the rapid growth of the world's population creates a need for resource management. The purpose of the study was to test the original technology of the semi-smoked sausages production adding goji berries at different concentrations, and to assess the technological risks in the production of sausages. 400 pieces of semi-finished sausages were divided into 4 groups, 100 pieces each. The sausages for the first control group were made according to the "Krakowska" recipe. The remaining three groups were experimental, with the addition of goji berry at different concentrations (30, 50 and 70 g per 100 kg of meat). The prepared samples were analysed for the content of particulate matter and water using hydrological methods. All experimental samples were recorded with a decrease in water activity by 1.2 times compared with the control (p ≤ 0.05 between the 1st and 4th groups). A new technology for the production of semi-smoked sausage adding goji berries powder at a concentration of 0.3, 0.5, and 0.7% to meat is proposed and tested. The addition of goji berries provides solidity to the sausage samples, as well as better organoleptic and structural-chemical properties compared to the control.