Physical And Mechanical Indicators Of Yarn Sized With Water-Soluble Polymer Compositions

Ismatova, None R. A.; Amonov, M. R.

doi:10.47750/pnr.2022.13.s09.025

Cited by 2 publications

(2 citation statements)

References 1 publication

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“…We used rice starch (Uzbekistan), polyvinyl alcohol, hydrolyzed polyacrylonitrile (Russia), the physicochemical properties of which are described in [15,16].…”

Section: Methodsmentioning

confidence: 99%

Physical and chemical properties of yarn sized with a composition based on starch, PVA and HYPAN

Amonov,

Ismatova,

Nurova

et al. 2023

E3S Web of Conf.

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This article deals with the development of a new composition of a polymer composition for dressing cotton yarn. The optimal concentration of the dressing polymer composition, which is 50 g/kg, against the starch-based dressing is 70 g/kg, i.e., the consumption of starch is reduced by 25-30%. It is experimentally established that the concentration of the dressing, which has a significant impact on the cost of the dressing, varies within 45-50 g/kg of the composition, while the true glue remained at the same level.

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“…We used rice starch (Uzbekistan), polyvinyl alcohol, hydrolyzed polyacrylonitrile (Russia), the physicochemical properties of which are described in [15,16].…”

Section: Methodsmentioning

confidence: 99%

Physical and chemical properties of yarn sized with a composition based on starch, PVA and HYPAN

Amonov,

Ismatova,

Nurova

et al. 2023

E3S Web of Conf.

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“…The number of riffles cut on the surface of the grooves is 6...8 pieces per 1 cm, their slope is 3%, the speed ratio is 1:1 and the speed is 2.5 m/s. When using grooves, the groats are not only lightly flattened, but the riffles also cut off the remaining fruit and seed coats and separate them from the kernel, because of which it becomes easier for the kernel to absorb water during cooking [7]. After grinding, the surface of the kernel is left with traces of riffles on both sides.…”

Section: Introductionmentioning

confidence: 99%

Determining the optimal modes of the technological process of obtaining dietary flour from oat grain

Ismatova,

Yuldasheva,

Khujakulova

2023

E3S Web of Conf.

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The article covers the results of study on determining the optimal modes of obtaining dietary flour from oat grains for the nutrition of little children and patients with dietetic disease. At first, the influence of the working space between the grooves of the milling machine on the yield of oat flour has been studied. The influence of the size of milled oat products on the quality of the finished product (flour that does not require cooking) was studied by changing the amount of starch and water-soluble substances in it, and optimum modes for the production of oat flour that does not require cooking, e.g. the amount of ground particles of 500…710 mcm in size is not more than 20.0%, the amount of particles of 150…355 mcm in size is 40.0%, the amount of particles smaller than 150 mcm is not less than 40.0%, etc. have been determined. The proposed technology allows obtaining ecologically clean products and protect the environment from pollution. The application of the obtained results in production allows increasing the type of dietary food products.

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Physical And Mechanical Indicators Of Yarn Sized With Water-Soluble Polymer Compositions

Cited by 2 publications

References 1 publication

Physical and chemical properties of yarn sized with a composition based on starch, PVA and HYPAN

Physical and chemical properties of yarn sized with a composition based on starch, PVA and HYPAN

Determining the optimal modes of the technological process of obtaining dietary flour from oat grain

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