One of the effective and real ways to increase the corrosion resistance of a material is to increase its tendency to passivation and increase the stability of a passive state. As a rule, this reduces the effect of anticorrosive alloying of Al and Fe with metals, which, despite the higher electrochemical activity, have an increased tendency to passivation. It is known that, along with the chemical composition, the structure of alloys has a significant effect on the corrosion properties. Resistance to general and pitting corrosion of microcrystalline aluminum-based alloys can be both higher and lower than the resistance of alloys obtained by the standard smelting method. To assess the corrosion resistance of rapidly quenched alloys of the Al-Co-Zr system in a NaCl solution, the values of the corrosion rate by weight loss were calculated.

The paper represents the results of experimental studying the process and energy parameters of a new design of a horizontal centrifugal mill for grinding cereals. The most difficult grain to make flour is soybeans since this product is very viscous and moisty and contains a high percentage of oil. The characteristics of a new horizontal centrifugal mill are given. The most essential soy flour and semolina property determining their industrial use is functionality, i.e. the ability to form stable water-in-oil emulsions. The high emulsifying properties of soy flour allow not only improving the organoleptic properties and increasing the nutritional value and bioavailability but also reducing the product loss during thermal treatment. Along with functionality, the neutral taste and smell of soy flour make it comparable in application effect (competitiveness) with functional soy concentrates and isolates.

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Aluminum-based alloys are the most popular structural materials. Strength and refractoriness can be improved by doping with transition metals; this effect can be amplified by fast quenching from liquid state, which will expand the solid-solution regions and disperse the intermediate phases in transition metal-aluminum alloys. The decomposition of supersaturated solid solutions (SSS) under special conditions releases the fine-dispersed hardening intermetallic phases, which boosts the strength of the alloy. The way fast-quenched Al-Co-Zr and Al-Fe-Co-Zr alloys change their microhardness after isothermic annealing at 470, 570, or 670 K indicates dispersion hardening. Durometer testing points to a considerable hardening of fast-quenched Al-Co-Zr and Al-Fe-Co-Zr alloys, which is caused by the decomposition of supersaturated solid solutions. Staging the decomposition of Co, Zr, or Fe SSS in aluminum helps predict how the doping additives as well as the temperature and timing of subsequent thermal treatment affect the strength of aluminum alloys.