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Vol. 1 (1998 year), No. 1
Derkach S.R., Voron'ko N.G.
Influence of the Modifying Components on Gelatin Gel Properties
Influence of different modifying components: glycerin and agar-agar on rheological properties of gelatin gels and their melts has been investigated. It is shown that glycerin decreases and agar-agar increases the viscosity of gelatin melts, the coefficient of penetration and yield shearing stress of gelatin gels as compared to the ones without the components. The temperature and rate of structure formation increase with the expansion of agar-agar concentration. The optimum ratio of agar-agar, glycerin and gelatin concentration is found to make more plastic gelatin base for encapsulation with gelatinization rise higher than usual.
(in Russian, стр.4, fig. 3, tables. 1, ref 8, MS Word 95, MS Word 95 309 Kb)
Vol. 7 (2004 year), No. 1
Reut K.V., Derkach S.R., Beryoza I.G.
On the method of complex processing of chitin-containing raw material
The industrial process of chitin extraction is connected with the formation of specific multicomponent fluid wastes. Physicochemical characteristics of the formed wastewater have been studied in order to develop technology of its purification and utilization of valuable protein components. The optimal conditions for protein extraction by means of precipitation from wastewater using the neutralization method have been analysed.
(in Russian, стр.2, fig. 2, tables. 1, ref 3, MS Word 95, MS Word 95 19 Kb)
Vol. 7 (2004 year), No. 1
Voron'ko N.G., Derkach S.R., Belyaevsky A.T.
The structural characteristics of edible multicomponent gel according to the method of scanning electron microscopy
The paper contains the results of structural (the scanning electron microscopy method) and rheological (the rotation viscometry method) researches of edible gels of the common structure "gelatin - sodium alginete - water". The development of macromolecular aggregation when adding sodium alginete into gelatin gel has been pointed out. The correlation between the structural peculiarities and gel rheological parameters has been found out.
(in Russian, стр.3, fig. 2, tables. 0, ref 9, MS Word 95, MS Word 95 795 Kb)
Vol. 13 (2010 year), No. 4
Derkach S.R., Berestova G.I., Motylyova T.A.
Use of surface-active reagents for stimulation of oil production at the original and secondary opening of layers
A complex study of surface-active substance SCA-515 containing Neonol AF 9-12 – oxyethylated monoalkylphenol as a nonionic surfactant has been performed. It is shown that the SCA-515 does not interact with the deposit water, shows demulsifying properties, reduces the interfacial tension to ultralow values, adsorbs slightly on the core. The effects of ionic strength and nature of electrolyte on the surface properties of surfactant have been studied. The composition of the punching liquid for secondary access technologies based on the surface-active substance SCA-515 and an aqueous solution of potassium chloride has been found. Researches of the designed punching fluid have shown its high inhibitory ability, compatibility with formation fluid and mud filtrate. Industrial (Peschanoozerskoe field) tests have shown high efficiency of surfactants: flow rates increasing, the term reduction of well development and decrease of skin effect.
(in Russian, стр.9, fig. 8, tables. 1, ref 25, Adobe PDF, Adobe PDF 0 Kb)
Vol. 15 (2012 year), No. 1
Motylyova T.A., Petrov B.F., Derkach S.R., Berestova G.I., Semyonov B.N.
Use of fish oil as surface-active properties in technological processes
The lubricant additive on the basis of fish oil for improvement of tribotechnical and surface-active properties of a chisel solution has been offered. Surface-active properties of the new lubricant additive have been investigated. Lower consumption of the proposed component as compared to the traditional lubricant additive has been marked. Ecological safety of the lubricant additive on the basis of fish oil has been shown.
(in Russian, стр.4, fig. 3, tables. 0, ref 4, Adobe PDF, Adobe PDF 0 Kb)
Vol. 15 (2012 year), No. 1
Derkach S.R., Zotova K.V.
Rheology of food emulsions
The paper describes rheological properties of highly concentrated food emulsions and includes the analysis of literature data and experimental results obtained by the authors. The influence of emulsifier nature and properties of stabilizing interfacial layers on food emulsion rheology has been considered.
(in Russian, стр.12, fig. 10, tables. 0, ref 83, Adobe PDF, Adobe PDF 0 Kb)
Vol. 15 (2012 year), No. 1
Zotova K.V., Kuchina Yu.A., Shironina A.Yu., Novikov V.Yu., Derkach S.R.
Influence of enzymic hydrolysis duration on properties of protein hydrolysates
Physicochemical properties of enzymic protein hydrolysates have been investigated. It has been found out that the viscosity of the hydrolysates is decreasing with increase of the hydrolysis time. Enzymic hydrolysis being conducted during 60 minutes results the accumulation of protein fractions with molecular weight about 100 kDa in the hydrolysate.
(in Russian, стр.5, fig. 5, tables. 0, ref 10, Adobe PDF, Adobe PDF 0 Kb)