In this paper, we present the unique properties of a conical horn to transform incident radiation in the optical spectral region. A theoretical study is carried out in the framework of geometric optics to determine the gain characteristics of a conical horn depending on its apex angle and entrance and exit windows. In the experiment, various samples of a conical horn with its inner surface covered by stainless steel and aluminum foil are investigated. A software program is developed to simulate the transformation of light rays in the horn. The obtained formulas, software simulations, and experimental results show that the conical horn provides significant gain and considerable field of view, which are required for nonimaging applications, including object monitoring.

This rapid communication reports on a novel method of determining electron transport coefficients in dense gases and liquids using a nanosecond discharge. The breakdown occurs in the plane-plane discharge gap with variable interelectrode distance. The impulse applications are of only a few nanoseconds in duration, thus allowing measuring procedures with no perturbation in the medium thermodynamic state. To record discharge voltages and currents the pulsed reflectometry method is applied. The focus is on the time dependence of the discharge admittance and conducting channel propagation velocity. The latter is determined by a purpose-developed method of movable electrode. The obtained discharge characteristics are then used to derive electron multiplication rates and electron drift velocities, which finally result in the First Townsend coefficient and other related ionization coefficients. The assessment of the reduced electric field strength at the front of a conducting discharge channel allows the correlation between this quantity and the measured transport coefficients to be established. The approach developed is applied to gaseous and liquid nitrogen at atmospheric pressure and temperature of 77 K.

The paper presents the study results on the effect of textured wheat flour on organoleptic, physical and chemical, and microbiological quality indicators, and storage stability of bakery products. The study objects were samples of bakery products made by the sponge and dough method with and without prior dough fermentation and those made by the quick sponge method. The addition of the studied flour in the amount of 40% by flour weight did not significantly affect the organoleptic quality indicators, as well as the moisture and acidity of bakery products made by different methods. The protein content in the test samples was 7.0–7.5 g per 100 g of the product. The lowest degree of staleness 72 h after baking could be observed in bakery products made by the sponge and dough method with prior dough fermentation. Products made by the sponge and dough method with and without prior dough fermentation showed the first signs of mold on storage day 15. The first signs of rope spoilage were found after 144 h of storage under provoking conditions in bakery products made by the sponge and dough method with prior dough fermentation. The study results yielded bakery products made from wheat flour and supplemented with textured wheat flour in the amount of 40% by flour weight. In accordance with TR TS 022/2011 ‘Food products in terms of their labeling’, bakery products supplemented with 40% textured wheat flour made by the sponge and dough method with and without prior dough fermentation are regarded as a source of dietary fiber. A draft technical documentation has been developed for bakery products made from wheat flour supplemented with textured wheat flour.

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