bluuebunny/crossref_metadata_2025 huggingface dataset:
JUSTIFICATION OF OPTIMAL MODES OF ULTRASONIC ACTION ON THE AQUEOUS SUSPENSION OF BLACK MULBERRY FRUIT POMACE
Authors: АНДРЕЕВА Е.В. , ЕВСЕЕВА С.С. , НУГМАНОВ А.Х.-Х. , ДЕРЕВЕНКО В.В.
Published: November 2021

При ультразвуковом (УЗ) облучении растительного сырья происходит рост температуры, и при выходе ее значений за пороговые возрастает вероятность деструкции антоцианов и утраты необходимых потребительских показателей сырья. Поскольку экспериментальное определение изменения температурного поля в частице водной суспензии практически невозможно, проведен численный эксперимент с использованием адаптированной математической модели переноса тепловой энергии и вещества в объекте исследования – суспензии выжимок плодов черной шелковицы при определенных краевых условиях. Для оценки адекватности решения модели переноса тепловой энергии, которая построена для усредненной частицы, выполнена серия опытов для нахождения изменения температуры в зависимости от продолжительности УЗ-воздействия на суспензию. Исследования осуществляли на лабораторном стенде с использованием программного продукта ThermoChart. Уравнение переноса тепловой энергии решено методом конечных разностей. Найденное распределение температуры по объему частицы показывает, что продолжительность УЗ-воздействия не должна превышать 9 мин. Построенная и адаптированная к объекту исследования модель переноса тепловой энергии является адекватной и может применяться для инженерно-технических расчетов установок с ультразвуковой обработкой сырья.

With ultrasonic (US) irradiation of plant raw materials the temperature increases, and when its values exceed the threshold the probability of destruction of anthocyanins and loss of the necessary consumer indicators of raw materials increases. Since it is practically impossible to determine experimentally the change in the temperature field in a water suspension particle, a numerical experiment using an adapted mathematical model of heat energy and substance transfer in the object of study – a suspension of black mulberry fruit pomace under certain boundary conditions was carried out. To assess the adequacy of the solution of the thermal energy transfer model, which is constructed for an average particle, a series of experiments to find the temperature change depending on the duration of US-action on the suspension was performed. The research was carried out on a laboratory stand using the ThermoChart software product. The thermal energy transfer equation was solved using a numerical finite difference method. The found temperature distribution over the particle volume shows that the duration of US-action should not exceed 9 min. The model of heat energy transfer constructed and adapted to the object of research is adequate and can be used for engineering calculations of installations with US-processing of raw materials.
ANALYSIS OF SCIENTIFIC DEVELOPMENTS IN THE FIELD OF FUNCTIONAL BEVERAGES FOR SPORTS NUTRITION BASED ON PATENT DATABASES
Authors: ЕВСЮКОВА А.О.
Published: November 2021

Согласно данным проекта Стратегии развития физической культуры и спорта в Российской Федерации до 2030 года, в 2008–2019 гг. численность систематически занимающегося физической культурой и спортом населения выросла в 2,5 раза. Это обусловливает необходимость создания инновационных продуктов для людей занимающихся спортом. Для определения перспектив создания продуктов специального назначения, в частности функциональных напитков для спортивного питания, проведен анализ патентов в этой области. Объектом анализа были 59 патентов, опубликованных с 1995 г. по май 2020 г. и занесенных в отечественную – ФИПС и международные – EAPATIS, USPTO, EPO, CISPATANT базы данных. Проанализированы следующие подклассы изобретений по актуализированной версии МПК: A23C, A23D, A23F, A23G, A23J, A23K, A23L, A61K, A61P, C12G. Результаты исследований представлены на рисунках в виде диаграмм. Установлено, что производство функциональных напитков для спортивного питания активно развивается. Российская Федерация имеет преимущество по количеству зарегистрированных патентов в этой области, но по объему производства продукции уступает зарубежным странам. Поскольку продукция агропромышленного комплекса России вполне удовлетворяет требованиям потребителей к натуральности сырьевого состава продукта, для обеспечения стабильности внутреннего рынка перспективно развитие отечественного производства функциональных напитков для спортивного питания.

According to the draft strategy for the development of physical culture and sports in the Russian Federation until 2030, in 2008–2019, the number of people systematically engaged in physical culture and sports increased by 2,5 times. This makes it necessary to create innovative products for people involved in sports. To determine the prospects for creating special-purpose products, in particular functional beverages for sports nutrition, an analysis of patents in this area was conducted. 59 patents published from 1995 to may 2020 and included in the national – FIPS and international – EAPATIS, USPTO, EPO, CISPATANT databases were the object of analysis. Subclasses of inventions according to the updated version of the IPC A23C, A23D, A23F, A23G, A23J, A23K, A23L, A61K, A61P and C12G are analyzed. The results of the research are presented in figures in the form of diagrams. It is established that the production of functional beverages for sports nutrition is actively developing. The Russian Federation has an advantage in the number of registered patents in this area, but in terms of production volume it is inferior to foreign countries. Since the products of the Russian agro-industrial complex fully meet the requirements of consumers for the naturalness of the raw material composition of the product, the development of domestic production of functional beverages for sports nutrition is promising to ensure the stability of the domestic market.
INFLUENCE OF POLYSACCHARIDES ON THE QUALITY OF BREAD FROM A COMPOSITE MIXTURE OF WHEAT AND buckwheat flour
Authors: ПИСКУНОВА В.В. , РЫСМУХАМБЕТОВА Г.Е. , УШАКОВА Ю.В. , КАРПУНИНА Л.В.
Published: November 2021

Приведены экспериментальные данные по применению полисахаридов в рецептуре и технологии хлеба из композитной смеси пшеничной и гречневой муки с соотношением 85 : 15. Изготовлены образцы хлеба из композитной смеси муки с полисахаридами в концентрации 0,5; 0,6; 1,0 и 1,5%. Установлено, что добавление ксантана в концентрации 0,5% улучшает органолептические и физико-химические показатели готового изделия. Определено, что влажность и пористость хлеба повысились на 1,57 и 15% соответственно, кислотность уменьшилась на 0,3 град. по сравнению с контролем – хлебом из пшеничной муки (ГОСТ Р 56631–2015). Отмечено увеличение содержания витаминов и минеральных веществ в опытном образце, %: тиамина на 100; рибофлавина – 150; калия – 1,3; кальция – 23,7; магния – 42,4; фосфора – 38,6; железа – 50. Содержание белков, жиров и углеводов в образце хлеба с ксантаном увеличилось незначительно, на 5,2; 12,5 и 10,3% соответственно, что обусловило повышение энергетической ценности на 7,2%, содержания пищевых волокон на 7,7% по сравнению с контролем. Определено, что применение ксантана позволяет пролонгировать срок хранения хлеба из композитной смеси пшеничной и гречневой муки на 24 ч.

Experimental data on the use of polysaccharides in the formulation and technology of bread made from a composite mixture of wheat and buckwheat flour with a ratio of 85 : 15 are presented. Bread samples were made from a composite mixture of flour with polysaccharides at a concentration of 0,5; 0,6; 1,0 and 1,5%. It was found that the addition of xanthan at a concentration of 0,5% improves the organoleptic and physico-chemical parameters of the finished product. It was determined that the humidity and porosity of bread increased by 1,57 and 15%, respectively, and the acidity decreased by 0,3 degrees compared with the control –bread made from wheat flour (GOST R 56631–2015). There was an increase in the content of vitamins and minerals in the experimental sample: thiamine by 100%; riboflavin – 150%; potassium – 1,3%; calcium – 23,7%; magnesium – 42,4%; phosphorus – 38,6%; iron – 50%. The content of proteins, fats and carbohydrates in the sample of bread with xanthan increased slightly, by 5,2; 12,5 and 10,3%, respectively, which led to an increase in energy value by 7,2%; the content of dietary fiber increased by 7,7% compared to the control. It is determined that the use of xanthan allows you to extend the shelf life of bread from a composite mixture of wheat and buckwheat flour for 24 hours.
CALCULATING THE PROCESS OF PROCESSING THE MIXTURE IN THE BLADE MIXER
Authors: СЕМЕНОВ Е.В. , СЛАВЯНСКИЙ А.А. , МИТРОШИНА Д.П.
Published: November 2021

В ряде производств пищевой, химической и других отраслей промышленности для обеспечения гомогенного по составу распределения частиц в смеси используют перемешивающие устройства, рабочим органом которых выступает набор лопастей. В рабочем объеме мешалки частицы сыпучего материала под действием внутренних сил хаотически перемещаются относительно друг друга. Хотя механическое перемешивание исследовано сравнительно полно, однако, с учетом сложного для своего математического описания характера процесса, при его количественном анализе в большинстве случаев исходят из базирующихся на обобщающих экспериментальных данных результатов регрессионного моделирования расчетных зависимостей. Это затрудняет проведение обоснованного прогнозирования развития процесса перемешивания, когда приходится обрабатывать порошкообразные субстанции с отличающимися по геометрическим и физико-механическим параметрам от полученных на базе экспериментов с другими продуктами. Принимая во внимание неопределенность кинетики обрабатываемого материала, предложено математическое описание процесса его перемешивания на базе статистического анализа и энтропийного метода. На примере применяемой в сахарном производстве лопастной мешалки для перемешивания утфеля проведено имитационное моделирование процесса. Предложенный алгоритм количественного анализа качества смеси в процессе ее перемешивания может быть применен при прогнозировании протекания процесса перемешивания сыпучего материала независимо от природы порошка в широком диапазоне дисперсности частиц.

In a number of food, chemical and other industries, in order to ensure a homogeneous distribution of particles in the mixture, mixing devices are used, the working body of which is a set (or tier) of blades. In the working volume of the mixer, particles of bulk material under the action of internal forces move randomly relative to each other. Although mechanical mixing has been studied relatively fully, however, given the complex nature of the process for its mathematical description, its quantitative analysis in most cases proceeds from the results of regression modeling of calculated dependencies based on generalizing experimental data. This makes it difficult to make a reasonable forecast of the development of the mixing process, when it is necessary to process powdered substances with different geometric and physical and mechanical parameters from those obtained on the basis of experiments with other products. Taking into account the uncertainty of the kinetics of the processed material, a mathematical description of the mixing process is proposed on the basis of statistical analysis using the entropy method. On the example of a paddle agitator used in sugar production for mixing massecuite, a simulation of the process is carried out. The proposed algorithm for quantitative analysis of the quality of the mixture during its mixing can be used to predict the flow of the mixing process of bulk material, regardless of the nature of the powder, in a wide range of particle dispersion.
MICROWAVE ABSORPTION AND REFLECTION PROPERTIES OF GRINDED SUNFLOWER SEEDS
Authors: СОСНИН М.Д. , ШОРСТКИЙ И.А.
Published: November 2021

Представлен метод использования данных спектров поглощения, отражения и ослабления мятки семян подсолнечника для оценки степени нагрева растительного материала в СВЧ-камере. Определена величина полезной энергии СВЧ-излучения в диапазоне от 5,6 до 12,1 ГГц при различной позиции исследуемого материала относительно излучателя. Установлена максимальная степень трансформации электромагнитного излучения в полезную энергию тепла в количестве 48,7% от общей энергии СВЧ-излучения на частоте 12,1 ГГц при размещении материала вблизи отражателя. Представленный метод может быть применен для моделирования процессов нагрева различных растительных материалов с помощью микроволнового излучения.

The method of the heating degree calculation of grinded sunflower seeds in a microwave chamber using absorption, reflection and attenuation properties is presented. The value of the useful energy of microwave radiation in the range of 5,6 to 12,1 GHz with different material and emitter position in a chamber was determined. It was obtained that the maximum transformation degree of electromagnetic radiation into useful heat energy is 48,7% of the total energy of microwave radiation at 12,1 GHz with positioning the material near the reflector. The presented method can be applied for a heating processes modeling and calculation of various plant materials using microwave treatment.
THE INFLUENCE OF THE COMPLEX FEED CONCENTRATE «TETRA-BIO» ON THE QUALITY, SAFETY, NUTRITIONAL VALUE, CULINARY AND TECHNOLOGICAL PROPERTIES OF PORK
Authors: СВЕРДЛИЧЕНКО А.В. , БОРОДИХИН А.С. , ВИКТОРОВА Е.П.
Published: November 2021

Исследовано влияние комплексного кормового концентрата «Тетра-Био» на качество, безопасность, пищевую ценность, кулинарные и технологические свойства свинины. Объекты исследования – образцы мяса, полученные после убоя свиней двух групп. В период доращивания и откорма 1-я группа получала основной рацион (контрольная), 2-я группа дополнительно к основному рациону получала «Тетра-Био» (опытная). Установлено, что контрольный и опытный образцы свинины относятся к I категории, классу экстра и соответствуют требованиям ГОСТ 31476–2012. Выявлено, что содержание токсичных элементов в опытном образце свинины значительно ниже, чем в контрольном, – свинца, кадмия и ртути в 2 раза, мышьяка в 2,5 раза, пестицидов в 2 раза. В опытном образце свинины содержание белка выше на 5,5%, чем в контрольном, а содержание влаги ниже на 3,7%. Установлено, что, в отличие от контрольного образца, в котором витамины А и Е отсутствуют, в опытном образце содержание указанных витаминов составляет 0,13 и 0,33 мг/100 г соответственно. Применение в рационе кормления животных «Тетра-Био» обеспечивает высокую безопасность мяса, повышенное содержание белка в мясе, пониженное – влаги и жира, увеличение содержания макроэлементов калия и фосфора и микроэлемента железа, накопление витаминов А и Е и улучшение кулинарных и технологических свойств свинины.

The influence of the complex feed concentrate «Tetra-Bio» on the quality, safety, nutritional value, culinary and technological properties of pork was studied. The objects of the study are meat samples obtained after slaughter of pigs of two groups. During the period of rearing and fattening, the 1st group of pigs received the main diet (control), the 2nd group received «Tetra-Bio» in addition to the main diet (experimental). It is established that the control and experimental samples of pork belong to the I category, to the extra class and meet the requirements of GOST 31476–2012. It was found that the content of toxic elements and pesticides in the experimental sample of pork is significantly lower than in the control: the content of lead, cadmium and mercury is 2 times, arsenic is 2,5 times, pesticides are 2 times. In the experimental sample of pork, the protein content is higher by 5,5% than in the control, and the moisture content is lower by 3,7%. It was found that, in contrast to the control sample, in which vitamins A and E are absent, in the experimental sample of pork, the content of vitamins A and E is 0,13 and 0,33 mg/100 g, respectively. Application in animal feeding integrated feed concentrate «Tetra-Bio» ensures high safety of meat, the increase in meat protein, decrease of water and fat, the increase in the content of macronutrients potassium and phosphorus and trace element iron, the accumulation of vitamins A and E, as well as improvement culinary and technological properties of pork.
ASSESSMENT OF THE QUALITY MANAGEMENT AND COMPETITIVENESS OF THE COMPANY'S SERVICES
Authors: БАСЮК А.С. , ИЛЬИНОВА С.А.
Published: November 2021

Рассмотрены показатели качества транспортно-логистических услуг, влияющие на конкурентоспособность логистических компаний. Представлены уровни качества услуг транспортного сервиса. Проведена оценка показателей качества транспортно-логистических услуг и конкурентоспособности консалтинговой компании ООО «Мабетэк» (Хабаровск) в сравнении с другими логистическими компаниями Хабаровска и Хабаровской области. Выполнен расчет параметрических индексов по показателям комплексной безопасности. Установлено, что компания «Мабетэк» по оценке потребителей имеет средние показатели качества услуг среди аналогичных компаний, хотя превосходит их по критерию «Время выполнения заказа» и показателю комплексной безопасности, т. е. является самой безопасной. Для повышения конкурентоспособности отделу менеджмента компании рекомендовано разработать и систематически контролировать критериальные показатели оценки качества, включающие не только сегментацию потребительского рынка, но и уровень интеграции спредприятиями пищевой и перерабатывающей промышленности; определить оптимальное соотношение показателей максимального удовлетворения потребительского спроса и затрат компании.

Indicators of the quality of transport and logistics services that affect the competitiveness of logistics companies are considered. The levels of quality of transport service services are presented. The assessment of the quality and competitiveness of transport and logistics services of the consulting company LLC Mabetek (Khabarovsk) in comparison with other logistics companies of Khabarovsk and the Khabarovsk region was carried out. The calculation of parametric indices of transport and logistics services according to the indicators of integrated security has been performed. It is established that the company Mabetek according to the consumer is the average service quality among the similar, but superior to them by the criterion of «Time of order» indicator and integrated safety, i. e. it is the safest. To increase competitiveness, the company's management department is recommended to develop and systematically monitor criteria for quality assessment, including not only the segmentation of the consumer market, but also the level of integration with food and processing enterprises; to determine the optimal ratio of indicators for maximum satisfaction of consumer demand and the company's costs.
MARKERS OF DEFECTIVENESS FOR YOUNG BRANDY DISTILLATES
Authors: ОСЕЛЕДЦЕВА И.В. , БИРЮКОВ А.П. , Аванесьянц Р.В. , ЯРЕСЬКО Д.А.
Published: November 2021

Исследованы допустимые значения дополнительных параметров выявления признаков дефектности молодых коньячных (бренди) дистиллятов: 2-бутанола, диацетила, ацетоина, уксусной, пропионовой и масляной кислот. Приведены экспериментальные сводные данные по диапазонам концентраций 2-бутанола, диацетила, ацетоина, уксусной, пропионовой и масляной кислот в коньячных (бренди) дистиллятах, выработанных в основных географических зонах производства бренди на территории России, а также в дистиллятах, импортированных из Армении, Азербайджана, Франции и Испании. Установлено, что в молодых коньячных (бренди) дистиллятах, выработанных из здорового сырья, концентрация составляет, мг/дм3: 2-бутанола – не более 10, ацетоина 15, диацетила 10, пропионовой кислоты 15, масляной 30, уксусной 500. Показано, что дистилляты, полученные на основе выжимки винограда с соблюдением микробиологических требований, не отличаются высокой концентрацией 2-бутанола и сопутствующих ему летучих примесных компонентов. Экспериментально установлено, что при производстве дистиллятов на основе дрожжевых осадков существенно повышается риск экстремального роста концентрации 2-бутанола, диацетила, а также уксусной, пропионовой и масляной кислот.

Acceptable values of additional parameters for detecting signs of defectiveness of young brandy distillates: 2-butanol, diacetyl, acetoin, acetic, propionic and butyric acids were studied. Experimental summary data on the ranges of concentrations of 2-butanol, diacetyl, acetoin, acetic, propionic and butyric acids in brandy distillates produced in the main geographical zones of brandy production in Russia, as well as in distillates imported from Armenia, Azerbaijan, France and Spain are presented. It was found that in young brandy distillates produced from healthy raw materials, the concentration is, mg/dm3: 2-butanol is no more than 10, acetoin 15, diacetyl 10, propionic acid 15, butyric acid 30, acetic acid 500. It is shown that distillates obtained on the basis of grape pomace in compliance with microbiological requirements are not characterized by a high concentration of 2-butanol and its accompanying volatile impurity components. It has been experimentally established that the production of distillates based on yeast sediments significantly increases the risk of an extreme increase in the concentration of 2-butanol, diacetyl, as well as acetic, propionic and butyric acids.
MODERN TECHNOLOGIES OF RYE-WHEAT BREAD WITH THE USE OF AMARANTH FLOUR
Authors: ШМАЛЬКО Н.А.
Published: November 2021

Приведен сравнительный анализ современных технологий ржано-пшеничного хлеба с использованием амарантовой муки, получаемой из продовольственного зерна амаранта. Отмечено преимущество технологии ржано-пшеничного хлеба с применением сухих заквасок с вводом подкисляющих добавок и хлебопекарных улучшителей, что позволяет сократить процесс производства хлеба в 2,5–3 раза по сравнению с традиционным способом на биологических заквасках. Дана оценка эффективности технологий ржано-пшеничного хлеба с использованием амарантовой муки в качестве улучшителя, предусматривающих применение добавки в сочетании с сухими заквасками-подкислителями, обеспечивающее продолжительность брожения теста до достижения требуемой кислотности не более (70 ± 10) мин. Исследовано влияние дозировки амарантовой муки – 0 (контроль); 2,5; 5,0; 7,5; 10,0; 12,5 и 15,0% на изменение удельного объема хлеба, см3/100 г, по сравнению с выбором вида амарантовой муки – цельносмолотая, белковая, крупяная. Установлено, что введение в рецептуру ржано-пшеничного хлеба закваски-подкислителя повышает хлебопекарные свойства ржаной муки с пониженной ферментативной активностью за счет добавления амарантовой муки (число падения 63 с) при показателе числа падения ржано-пшеничной смеси не менее 327–330 с. Приведенные способы изготовления ржано-пшеничного хлеба с использованием амарантовой муки прошли промышленную апробацию и рекомендованы к внедрению в производство.

A comparative analysis of modern technologies of rye-wheat bread with the use of amaranth flour obtained from the food grain of amaranth is given. The advantage of the technology of rye-wheat bread with the use of dry starter cultures with the introduction of acidifying additives and baking improvers is noted, which makes it possible to reduce the bread production process by 2,5–3 times in comparison with the traditional method using biological starter cultures. Evaluation of the efficiency of rye-wheat bread technologies using amaranth flour as an improver, providing for the combined use of the additive with dry sourdough-acidifiers, which ensures the duration of dough fermentation until the required acidity is reached, no more than (70 ± 10) minutes, is given. Studied of the effect of the dosage of amaranth flour – 0 (control); 2,5; 5,0; 7,5; 10,0; 12,5 and 15,0% on the change in the specific volume of bread, cm3/100 g, in comparison with the choice of the type of amaranth flour – whole-ground, protein, cereal was carried out. It was found that the introduction of sourdough-acidifier into the recipe of rye-wheat bread increases the baking properties of rye flour with reduced enzymatic activity due to the addition of amaranth flour (falling-number value of 63 seconds) with an indicator of the falling-number value of rye-wheat mixture of at least 327–330 seconds. These methods of making rye-wheat bread with using amaranth flour have been industrially tested and recom- mended for introduction into production.
RUSSIAN DAIRY PRODUCTS: THE EVOLUTION OF IDENTIFICATION
Authors: МАКЕЕВА И.А. , СТРАТОНОВА Н.В. , ПРЯНИЧНИКОВА Н.С. , БЕЛЯКОВА З.Ю.
Published: November 2021

На современном рынке молочной продукции наметилась тенденция к удешевлению за счет подмены дорогостоящих компонентов и процессов бюджетными. Потребность технологических разработок определяет маркетинг, руководствуясь потребительскими предпочтениями и экономической составляющей. Российские молочные продукты, произведенные из классического сырья по традиционным технологиям, зачастую подвергаются фальсификации аналогичными продуктами с пониженными массовыми долями жира и белка, заменой молочных компонентов и живых заквасочных культур вследствие отсутствия системы идентификационных характеристик. Идентификация продукции является неотъемлемой частью оценки (подтверждения) соответствия и главным средством борьбы с фальсификацией. Критериями идентификации выступают регламентированные показатели продукта. В ТР ТС 033/2013 «О безопасности молока и молочной продукции» включено понятие «национальный молочный продукт», однако отсутствуют критерии идентификации продукции этой группы. Цель настоящей работы – поиск уникальных характеристик российских молочных продуктов и классических технологий, выделяющих их среди аналогичной продукции. В качестве метода применен ретроспективный анализ литературы с глубиной поиска до 1930-х гг. Прослеженный период развития идентификации молочных продуктов выявил в качестве критериев сырьевой, технологический признаки, а также вид упаковки. Выявленные критерии будут положены в основу при формировании системы идентификации российских молочных продуктов.

In the modern market of dairy products, there is a tendency to reduce the cost of replacing expensive components and processes with budget ones. The need for technological developments is determined by marketing, guided by consumer preferences and the economic component. Russian dairy products produced from classic raw materials using traditional technologies are often falsified with similar products with reduced mass fractions of fat and protein, replacing dairy components and live starter cultures due to the lack of a system of identification characteristics. Product identification is an integral part of the assessment (confirmation) of compliance and the main means of combating falsification. The identification criteria are regulated product indicators. In TR CU 033/2013 “On the safety of milk and dairy products” includes the concept of “national dairy product”, but there are no criteria for identifying products of this group. The purpose of this work is to search for unique characteristics of Russian dairy products and classic technologies that distinguish them from similar products. The method used is a retrospective analysis of the literature with a search depth of up to the 1930s. The traced period of development of the identification of dairy products revealed the raw material, technological characteristics, as well as packaging as criteria. The identified criteria will form the basis for the formation of a system for identifying Russian dairy products.
USE OF COMPLEX VEPOL TECHNOLOGIES IN DESIGNING TECHNOLOGICAL EQUIPMENT FOR EFFICIENT PROCESSING OF RAW MATERIALS AND PRODUCTION OF FOOD PRODUCTS
Authors: ЕРМОШИН Н.А. , НИКОЛЮК О.И.
Published: November 2021

Приведены результаты анализа эффективности применения традиционных видов энергии и влияния физических и механических полей при производстве, хранении и транспортировке продуктов питания. Рассмотрено комплексное воздействие полей различной природы на технологические процессы. Предложены новые принципы разработки и производства технологического оборудования на основе синергии тепла, ультразвука, вакуума, давления, электромагнитных воздействий, механической вибрации, позволяющие сократить время приготовления в 1,1–2,2 раза, количество мезофильных аэробных микроорганизмов и плесневых грибов в 2 и 1,5 раза соответственно, снизить затраты энергоресурсов на 10–15%. Для оценки эффекта от комплексного применения различных видов энергии при приготовлении и хранении продуктов питания введен и обоснован коэффициент синергии.

The results of the analysis of the efficiency of the use of traditional types of energy and the influence of physical and mechanical fields in the production, storage and transportation of food are presented. The complex effect of fields of different nature on technological processes is considered. New principles for the development and production of technological equipment based on the synergy of heat, ultrasound, vacuum, pressure, electromagnetic influences, mechanical vibration are proposed, which reduce the cooking time by 1,1–2,2 times, the number of mold fungi and mesophilic aerobic microorganisms by 1,5 and 2 times, respectively, and reduce energy costs by 10–15%. To assess the effect of the integrated use of various types of energy in the preparation and storage of food, the synergy coefficient is introduced and justified.
CONCEPTUAL APPROACH TO THE FORMATION OF A COMPETITIVE STRATEGY OF A FOOD INDUSTRY ENTERPRISE
Authors: ПРОХОРОВА В.В. , БАСЮК А.С.
Published: November 2021

На основе анализа тенденций развития агропромышленного комплекса России за последние годы и с учетом изменения роста доходов населения и структуры потребления основных продуктов питания предложены модели построения конкурентных стратегий для предприятий пищевой промышленности. Представлена классификация базовых конкурентных стратегий, описаны их особенности и преимущества в различных ситуациях на рынке. Предложен концептуальный подход к формированию конкурентных стратегий предприятия, основанный на анализе его возможного развития и ситуации в отрасли и предполагающий создание долгосрочных конкурентных преимуществ предприятия на основе его позиционирования на рынке. Рассмотрена стратегия дифференциации и ее особенности в сравнении с другими конкурентными стратегиями. Представлены возможности создания дополнительной покупательской ценности продукта. Предложен алгоритм разработки и реализации конкурентной стратегии предприятия, позволяющий систематизировать аналитические данные, минимизировать разрыв между планируемыми и фактическими экономическими показателями предприятия и способствующий своевременной корректировке избранной конкурентной стратегии.

Based on the analysis of trends in the development of the Russian agro-industrial complex in recent years and taking into account changes in the growth of household income and the structure of consumption of basic food products, models for building competitive strategies for food industry enterprises are proposed. The classification of basic competitive strategies is presented; their features and advantages in various market situations are described. A conceptual approach to the formation of competitive strategies of the enterprise, based on the analysis of its possible development and the situation in the industry and involving the creation of long-term competitive advantages of the enterprise based on its positioning in the market, is proposed. The differentiation strategy and its features in comparison with other competitive strategies are considered. The possibilities of creating additional customer value of the product are presented. An algorithm for the development and implementation of the competitive strategy of the enterprise, which allows to systematize analytical data, minimize the gap between the planned and actual economic indicators of the enterprise and contributes to the timely adjustment of the chosen competitive strategy, is proposed.
Educación mediática en Iberoamérica: desarrollo y desafíos
Authors: Mateus Julio-César , Andrada Pablo
Published: November 2021

El número 32 de Contratexto es publicado casi a la par que el libro Media Education in Latin America (Mateus, Andrada y Quiroz, 2019), pensado como un estado de la cuestión regional y publicado en inglés para promover el diálogo con la comunidad anglosajona. Para nosotros, como editores, es un gran honor contribuir a la reflexión sobre las relaciones que se dan entre la educación y la comunicación con dos publicaciones emparentadas por su concepción y propósitos. En ambos casos, la idea es profundizar en un campo de estudio cuya historia en nuestra región podemos rastrear desde hace unos 50 años (Soares, 2019).
Perbaikan Sistem Kerja Proses Pemasangan Ban Truk dengan Perancangan Peralatan Pendukung Menggunakan QFD dan REBA
Authors: Azwir Hery Hamdi
Published: November 2021

PT.X as one of the heavy equipment manufacturing company are producing mining and non-mining transportation product (e.g. Semi Side Tipper (SST) & Dolly). In producing those kinds of products that mostly using tires, there is a process area to do mounting truck tire. Based on interviews and direct observation results, there is a symptom of Cumulative Trauma Disorders (CTD), especially in the low back area. The low back pain experienced by the operators is caused by an awkward posture that resulted from Manual Material Handling (MMH) in this process. Lifting and holding the tire that is located on the floor with diameter 1.2m, height 0.3m, and weight 90 Kg also the reasons why the awkward posture appears during the mounting truck tire process. Using Rapid Entire Body Assessment (REBA), Nordic Questionnaire, and followed by the Quality Function Deployment (QFD) approach for product design are used to do the improvement for the process. In the end, these ergonomics issues are solved by developing material handling tools that can minimize the risk and symptoms of CTDs. It can be shown by initially REBA score is on level 11 (Very High Risk) to level 7 (Medium Risk) and for the Nordic result from 7 body parts that feel discomfort, now it just becomes 1 body parts feel discomfort.
Penentuan Standar Spesifikasi Kerja di Café Berdasarkan Big Data dengan Metode LDA dan AHP
Authors: Natalia Christine , Suprata Ferdian , Surbakti Feliks P S , Clarence Sunny
Published: November 2021

A good human resources management practice will produce quality and quantity output for sustainable business. The employee recruitment process is a crucial initial stage to fulfil the needs of a quality employee.  In this process, a company usually opens an advertisement for a job vacancy and selects based on job qualification requirements. This research contributes to determining job specification standards in a café or coffee shop based on Big Data analysis. Analysis has been done by Latent Dirichlet Allocation (LDA), and Analytical Hierarchy Process (AHP) method is implemented to select the type of works and work qualifications available in the food and beverages sector. Questionnaires and interviews have been conducted to collect primary data, and three leading websites of job seeker online platforms (Jobstreet.com, Gawean.id, and Lokerindonesia.com) are used as references in data collection. Finding gives information regarding four types of works in a cafe: manager, barista, chef, and waiter; eleven points for manager specifications, twelve points for barista specifications, eleven points for chef specifications, and fifteenth points for barista waiter specifications.
Breath exosomes: Proteomics and functional enrichment analysis in the development of methodology for future diagnostic devices.
Authors:   , Shea Deanna
Published: November 2021

Exosomes are a type of extracellular vesicle that carry cargo, including proteins and nucleic acids, that reports on the conditions of their cell of origin. Exosomes can be isolated from a range of biological fluids, including blood and urine, and their use in clinical diagnostic applications has been extensively researched. Breath is an excellent source of biomarkers. Exosomes collected from exhaled breath concentrate offer untapped potential in the field. For example, exosomes secreted from the cells of the lung carry biomarkers of lung health and so report selectively on lung health. However, whilst several publications report the presence of breath exosomes, and some discuss potential applications, there is no published work on developing standardized procedures for isolating high purity exosomes for biomarker identification, nor have breath exosomes been extensively characterized. Studying exosomes can potentially increase the specificity of diagnosis with an ultimate goal to translate early diagnosis into early treatment.

In this study we report results of optimized methodology for isolation of exosomes from human breath and undertaken phenotyping of breath exosomes by comparing them to cell-derived exosomes. Determining the benchmark proteome of breath exosomes became the major achievement of this study. The proteome profile of breath-derived exosomes was identified for the first time from exosomes obtained from the breath of 55 healthy volunteers indicating that the protein cargo of cell- and breath-derived exosomes are somewhat similar. The results of this study suggest that the exosomal breath proteome may be used in future studies identifying new biomarkers of lung dysfunction, including lung cancer. The possibility of identifying putative lung cancer biomarkers was shown using exosomes isolated from the lung cancer cell model (A549), from which four candidates were selected and examined. Promising results from time-resolved studies concluded that a FRET-based assay can be considered as a new way to prove the presence of exosomes and with an ability to differentiate between cancer and normal cells. We foresee the use of exosomes in non-invasive breath-based clinical applications for medical diagnostics for lung cancer as an important future application.
Innovation and Employee Performance: Mediating Role of Psychological Well Being
Authors: Hanif Adnan , Hussain Iftikhar , Hameed Filza
Published: November 2021

Purpose: Today, the organizational innovation is considered as the most important factor to experience the increased productivity in organizations. Many previous studies focused on the innovation and its’ effectiveness for performance at different organizational levels. This study mainly focused on the relationship between organizational innovation and the employee performance. Organizational innovation comprises both creation of new and innovative ideas as well as their successful implementation. Another purpose of this study was to empirical test the mediating role of employee psychological wellbeing in the relationship of organizational innovation and employee performance.

Design/Methodology/Approach: The convenient sampling methodology was used to collect the data. The researchers collected the data from 700 employees and their immediate supervisors. The data was collected using a self-administered questionnaire.

Findings: The findings revealed that innovation has an impact on workers performance and their psychological well-being mediates the connection between the organizational innovation and performance of employees.

Implications/Originality/Value: The proposed model was tested and validated through the empirical data, which is an important contribution of current study. These study findings are helpful for academicians, managers, and entrepreneurs.
A Visual Pattern of Two Decades of Literature on Mobile Learning: A Bibliometric Analysis
Authors: Osman Siti Zuraidah Md , Napeah Ro’azeah Md
Published: November 2021

Mobile learning, or m-Learning, has grown in popularity significantly over the last few decades, as evidence of educators and students worldwide using the device as a teaching and learning tool continues to accumulate. The pattern of mobile-learning research from 2001 to 2020 is determined by bibliometric analysis. The study retrieved 3,874 documents for further analysis, based on the keywords associated with mobile learning in the article’s title. The maps depicted the connections between the researchers, countries, all keywords, titles, and abstracts. The title and abstract of this study are used to visualise the co-occurring terms of various phases or concepts associated with mobile learning that were extracted from the Scopus database. The findings indicate strong and direct connections between the concepts in e-learning, implying a significant and direct research connection. China was the leading country in mobile-learning research, and the leading journal was Computers and Education. The top author’s keywords in terms of co-occurrence were "mobile learning", "e-learning", "students", "learning systems", and "m-learning". To conduct a two-decade analysis, this study excludes any publications from the years 1984 and 2021. These critical analyses of prior work are valuable and indispensable resources for mobile-learning scholars and practitioners. It is believed that online-learning applications have increased students’ engagement; and it has eliminated the accessibility gap. Consequently, mobile learning is expected to maintain its popularity over the next few decades.
TADEUSH LEVOVYTSKY IN THE SCIENTIFIC AND PEDAGOGICAL SPACE OF UKRAINE
Authors: Ogneviuk Victor , Sysoieva Svitlana
Published: November 2021

The article deals with Professor T. Levovytsky’s activities on the formation and development of Polish-Ukrainian cooperation in education, scientific and pedagogical field, which began with the establishment of Ukraine’s independence. The main features of Professor T. Levovytsky as a scientist, organizer of education and public figure of the Republic of Poland, his activities in the international and Polish scientific area, in particular, his interaction with the National Academy of Educational Sciences of Ukrain have been revealed. The article shows that the sphere of active international cooperation of Professor T. Levovytsky dealt, in particular, with joint Polish-Ukrainian projects, which involved both leading scientists and a wide range of teachers of higher educational institutions in Kyiv, Warsaw, Krakow, Radom, Zhytomyr, Khmelnytsky, Lviv and other cities, contributing to the constant exchange of experience in solving problems of educational development in the context of civilizational change in both countries.
Moreover, the article shows the scientist’s pedagogical heritage, its significance for the development of education, teachers’ training, research of educology problems and intercultural education in Ukraine.
ENERGY SAVINGS IN AUXILIARY VENTILATION SYSTEMS OF UNDERGROUND MINES
Authors: GONEN ALPER
Published: November 2021

Energy is a basic need for industries around the world. In recent years, electrical power costs have risen considerably and this rise is likely to continue in the future. Meanwhile, the increasing cost of ventilating mines safely and efficiently is of vital importance. Ventilation on demand has the potential to optimize electrical consumption while maintaining the safety of mines. This paper investigates the energy efficiency enhancement through ventilation on demand in underground mines by installing variable speed drives on the auxiliary mine ventilation fans to provide variable airflow control. Variable speed drives are cost effective and manageable and require low maintenance. It has been estimated that a total electrical energy saving of 324,300 kW, or 53%, can be achieved in 1 year by using variable speed drives. Therefore, it is possible to reduce CO2 emissions by 155.6 tons per year with a simple payback period of 5 months 220 days.
Arşiv Belgelerine Göre Sinop’taki Şüheda / Şehitler Çeşmesi
Authors: YAZICI METİN Nurcan
Published: November 2021

Osmanlı’nın son döneminde inşa edilen dört yüzlü/cepheli meydan çeşmelerinin, başkent dışında, ampir üsluptaki nadir bir örneği, Sinop’ta bulunmaktadır. Osmanlı Dönemi’nde Şüheda Çeşmesi olarak tanımlanan bu çeşmenin inşa süreci dönemin yazışmalarından takip edilebilmektedir. 1853 yılında Sinop’ta yaşanan ve tarihe Sinop Vakası olarak geçen baskında şehit olan deniz askerlerinin ruhları için mahallinde bir çeşme yapılması düşünülmüştür. İnşası planlanan çeşme için az bir miktar yardım toplanabilmiş; daha sonra inşaat için gerekli ödenek Sultan Abdülmecid (Saltanatı: 1839-1861) tarafından karşılanmıştır. 1857 yılında inşa edilen çeşmenin inşa süreci merkezin, başkent İstanbul’un kontrolünde ve denetiminde yürütülmüştür. Dönemin padişahının baniliğinde inşa edilen çeşmenin ilk keşfi Dersaadet’ten gönderilen mimar tarafından yapılmış; bazı inşaat malzemesi ve tarih taşı da Dersaadet’ten gönderilmiştir. Ayrıca çeşmenin suyunun karşılanmasında, Sinop’taki Sultan Süleyman vakfından olan su yolunun kullanıldığı ve bu bağlamda vakıf suyu kullanılan sultan adına da bir çeşmenin inşa edildiği anlaşılmıştır. Kesme taştan inşa edilen kare planlı meydan çeşmesinin kuzey ve güney cephelerinde mermer yalak/tekne, ayna taşı ve kitabe bulunmaktadır. Ayna taşında, püsküllü perde ile ay yıldız motiflerine yer verilmiştir. İki cephedeki kitabe metni aynı olmakla birlikte kitabe iki yanında farklı düzenlemeler mevcuttur. Güney cephede kitabe iki yanında Sultan Abdülmecid’in tuğrası yer alırken kuzey cephede vazodan çıkan yaprak düzenlemeleri bulunmaktadır. Yalın tutulan diğer iki cepheden doğu cephesinde yalak ve üç musluk, batı cephede ise depo kontrol penceresi vardır. Makalede, Osmanlı Arşivi’nde tespit edilen belgeler ışığında, Sinop’taki Şüheda/Şehitler Çeşmesi’nin inşa süreci ortaya konulmuş; mimari ve süsleme özellikleri tanıtılmış; çeşmenin kitabesinin dönemin önde gelen hattatlarından Mevlevi Mehmed Zeki’nin eseri olduğu belirlenmiştir.
Invasion, Impact and Control Techniques for Invasive Ipomoea hildebrandtii on Maasai Steppe Rangelands
Authors: Ojija Fredrick , Manyanza Ndaki Marco
Published: November 2021

The ecosystem integrity of the Simanjiro Maasai steppe rangeland in Tanzania is threatened by the invasive plant Ipomoea hildebrandtii Vatke. However, its invasion status, impact and control techniques are unclear in the country. We conducted a study in Terrat and Sukuro villages in Simanjro District, Tanzania, to assess its invasion status and impact across grassland–woodland habitats using point sampling techniques. Key informant interviews and questionnaires were used to assess techniques used by the Maasai pastoralists to control I. hildebrandtii. A total of 10 plots (70 m2 each) with 9 quadrats (1 m2 each) in the invaded and non–invaded sites were established to study I. hildebrandtii invasions. The impact of I. hildebrandtii on rangelands was investigated by comparing herbage (herbaceous vegetation) species composition, richness, basal cover and biomass productivity between invaded and non–invaded plots. Results revealed that I. hildebrandtii invasion was higher in grass woodland habitats (90%) than in non-invaded plots. Non–invaded plots exhibited higher biomass productivity (0.289 ± 0.03 t DM/ha) than invaded plots (0.202 ± 0.02 t DM/ha). Furthermore, non–invaded plots had a higher basal cover (grasses: 54.71 ± 1.95%, forbs: 45.29 ± 1.95%) compared with invaded plots. We also recorded high native plants abundance in quadrats with low I. Hildebrandtii density (22.00 ± 1.36). Additionally, 81% of Maasai pastoralists reported to manually (uproot) control I. hildebrandtii. Based on the results of our study, we recommend further research and novel control techniques coupled with education to be implemented in the Simanjiro.