bluuebunny/crossref_metadata_2025 huggingface dataset:
Design Of Minimum Volume Emc Input Filters For An Ultra Compact Three-phase Pwm Rectifier
Authors: Heldwein Marcelo L. , Kolar Johann W.
Published: October 2018

A design procedure is proposed for the electromagnetic compatibility (EMC) filters to be included in a three-phase/-level PWM rectifier unit in order to fulfill EMC requirements related to conducted emissions. An analytical volumetric optimization is performed considering constraints given by electrical safety, power factor and damping of resonances. The procedure avoids the necessity of applying numerical optimization allowing the analytical calculation of the total filter volume as function of rated power and switching frequency. The experimental verification of the proposed procedure is presented through con- ducted emissions (CE) measurements in the designed system.
Redução De Consumo De Energia Elétrica Através De Conceitos Green Building
Authors: Martinez Maria Fernanda , Alves Marta Baltar , Pereira Luís Alberto , Beyer Paulo Otto
Published: October 2018

Nos últimos anos, as alterações na estrutura do setor elétrico e o aumento do valor das tarifas fez com que fossem desenvolvidos programas e projetos visando a estabelecer uma nova conscientização para o uso eficiente da energia elétrica. Programas com estas características também estão sendo implantados na construção civil visando reduzir o consumo de energia, como é o caso das construções verdes e sustentáveis, conhecidas por sua denominação em língua inglesa Green Building. Para avaliar se estas construções foram construídas e funcionam de modo ambientalmente correto, foi criado pelo Conselho Norte-Americano de Construção Verde o selo LEED (Leadership in Energy and Environmental Design). Este artigo tem como objetivo mostrar meios de redução do consumo de energia elétrica com o sistema de condicionamento ambiental e ao mesmo tempo garantir níveis adequados de conforto térmico aos usuários dos edifícios que buscam obter a certificação LEED. As análises de desempenho energético foram realizadas através de simulações computacionais, feitas com o auxílio do programa EnergyPlus, por meio do qual foi possível verificar que alterando alguns dos parâmetros construtivos, como a utilização de brises, uso de vidros laminados, e tela externa de proteção, o consumo energético do edifício pode ser reduzido significativamente. Para o caso apresentado neste artigo esta redução chegou a 58%.
Controle De Gerador De Indução Duplamente Alimentado Diante De Afundamentos De Tensão
Authors: Lima Francisco Kleber de A. , Watanabe Edson H. , Rodríguez Pedro , Luna Álvaro
Published: October 2018

Neste artigo são apresentados estudos de turbinas eólicas equipadas com geradores de indução duplamente alimentados (Doubly-Fed Induction Generator - DFIG) frente a afundamentos severos de tensão no ponto de conexão comum (PCC) com a rede elétrica. Este trabalho propõe uma nova estratégia de controle capaz de tornar factível o controle e funcionamento de DFIG durante afundamentos de tensão. Para tanto, o sistema de controle proposto utiliza a realimentação das correntes do estator. A validação da teoria proposta foi realizada a partir da simulação de modelos desenvolvidos usando a ferramenta de simulação no domínio do tempo PSCAD/EMTDC, assim como, a construção e teste de um protótipo de 6 kVA de potência.
Dejavniki tveganja in psihološka obravnava kronične bolečine pri otrocih in mladostnikih
Authors: Horvat Rauter Barbara
Published: October 2018

V prispevku smo predstavili sistematični pregled dejavnikov tveganja za razvoj kronične bolečine pri otrocih in mladostnikih ter njihovo psihološko obravnavo. Opisali smo individualne in medosebne dejavnike tveganja za razvoj kronične bolečine pri otrocih in mladostnikih. Kronično spoprijemanje z bolečino lahko pušča pri otrocih in mladostnikih tudi pomembne posledice, ki se kažejo v posameznikovi kakovosti življenja, njegovem miselnem delovanju, doživljanju sebe in telesa, vključevanju v vrstniške skupine ter športne aktivnosti in vključevanju v šolo. Učinkovita obravnava kronične bolečine je interdisciplinarna, kjer je pomemben tudi psihološki del. V prispevku smo opisali značilnosti kliničnopsihološke ocene in ocene bolečine ter kliničnopsihološke terapevtske pristope in tehnike, v katere vključimo značilnosti, ki smo jih prepoznali skozi oceno in lahko vplivajo na krepitev in/ali vzdrževanje kronične bolečine.
The formation of quality and antioxidant properties of bakery products with cloudberry powder
Authors: Nilova L. P. , Malyutenkova S. M. , Kaigorodtseva M. S. , Evgrafov A. A.
Published: October 2018

This article discusses the possibility of using the powder from scrap cloudberry in the recipe of bakery products from wheat flour. Bakery products produced using traditional technology and using the freezing baking technology.The powder obtained by drying and chopping cloudberry scrap collected in the Leningrad region. The main recipe used a bakery recipe with 5% sugar and 4% vegetable oil, which replaced flour powder from scrap cloudberry in an amount of 1 to 7%. It was established that the recipe for bakery products made of wheat flour contain 5% of cloudberry powder using the free-form method. In the process of firing intensification of fermentation occurs, which leads to an increase in the acidity of bakery products above the permissible values. The tested high-availability semi-finished products were frozen at minus 18 ° C and stored under these conditions for 2 weeks. Corn powder contributed to better preservation of a specific volume of bakery products. In the ice cream and bakery powder, the antioxidant activity was determined by the FRAP method with orthophenanthroline, titration of tannin with potassium permanganate in the presence of indigocarmine. The use of cloudberry powder increases the antioxidant activity of bakery products, which is facilitated by the hydrolysis of ellaglutanin, during the freezing of test semi-finished products and baking. Compared with products of traditional recipes, baked goods with powder from cloudberry bugs increased antioxidant activity by 1.17 and 1.36 times with simultaneous increase in tannin by 9.8 and 13.7%, respectively, for traditional technology and freezing baking technology.
Improving the technology of whipped sweets using high whip egg white powder
Authors: Tkeshelashvili M. E. , Bobozhonova G. A. , Magomedov G. O. , Magomedov M. G.
Published: October 2018

Unstable indicators of the quality of dry egg products caused by the peculiarities of their technology and variety of producing countries which are the reason for the difference in the functional and technological properties of egg products in equal conditions for their recovery which makes the need of the research of their effective use and finding stable parameters for obtaining quality stable foam structure. The purpose of this work is to stabilize and improve the quality of the whipped sweets by scientifically and practically explanation the use of the egg protein “IGRECA” with increased foaming capacity, stability and thermal stability. The work is performed at the Scientific research institute of “Food Security” of Plekhanov Russian University of Economics. Applied methods and techniques of research are the traditional ones, which are used at laboratories confectioneries. The object of the research was the bodies of whipped sweets made in production conditions. Whipped sweets masses were obtained by knocking down a froth formering with sugar-treacle-agar syrup at a standard temperature of 60 °C and an increased temperature of 80 °C. As a froth formering were used a high whip egg white powder of the trade mark “IGRECA” (France) supplied to the Russian market by the company «Soyuzopttorg». The objects were researched for 6 months. The conducted laboratory experiments showed that the process of knocking down passes much more intensively with an increase in the temperature of the syrup to 80 °C. The density of bodies sweets obtained with such parameters of the technological process is much lower (the foam is more saturated with air) but it is stable in storage. Thus, experimentally confirmed thermal stability of the protein increased whipping and the efficiency of its use in industrial production due to the greater foaming capacity. The use of a protein of increased whipping reduces the time of the production process of mass preparation and reduces energy consumption by reducing the cooling time of the sugar-treacle-agar syrup. As a result of the conducted researches the advanced technology of manufacture of whipped goods is offered to provide the improved quality characteristics and the guaranteed period of shelf life.
Expansion of the assortment of jelly shaped marmalade based on vegetable puree
Authors: Tefikova S. N. , Nikitin I. A. , Kondratiev N. B. , Semenkina N. G.
Published: October 2018

The problem of adequate and wholesome food is one of the most discussed in the world in the conditions of the deteriorating environmental situation, which entails a decrease in the level of health of the population. Significantly increases the need for vitamins, macro - and micronutrients, as in the most important protective factor. Marmalade has a number of advantages over other confectionery products: low energy value, the ability to bind and excrete toxins and salts of heavy metals, a relatively low price. The article presents the results of research work on the development of formulations of marmalade products based on vegetable puree of pumpkin, carrot and beet. The assessment of organoleptic, physico-chemical and rheological properties of raw materials. It was found that when making mashed potatoes from pumpkins, carrots and beets, it is necessary to ensure the introduction of a larger amount of gelatinizer in the preparation of jelly shaped marmalade to obtain products with a good gelatinous consistency. Defined organoleptic and physical-chemical indicators of quality and microelement composition of the finished products. It was found that the use of vegetable based puree, carrots, pumpkins or beets significantly increases the content of macronutrients in jelly marmalade (up to 9.5 times). Thus, the actual task of finding and introducing into production confectionery products containing in their composition non-traditional types of raw materials of vegetable origin, possessing high food and biological value and the ability to improve the consumer properties of the finished product.
Analysis of foreign technologies for the functional meat products’
Authors: Shishkina D. I. , Sokolov A. Yu.
Published: October 2018

Dietary fibers (DF) are defined as the lignin and polysaccharide components of plants that are not digested by enzymes in the human’s digestive tract. The use of DF is recommended by physicians because of their impact on reducing the risk of diabetes, colon cancer, obesity and cardiovascular diseases. Functional products are products used to prevent and treat certain diseases. The development of functional meat products is an innovative focus area in the food industry, which has an extremely important practical value and social efficiency. The development of new generation of meat products, functional food and products enriched with functional components is associated with the rapid development of the industry of food additives and ingredients, as well as creation of new technologies and equipment in the food industry. One of the most popular trends in the development of functional products is the addition of dietary fibers. Dietary fibers are the components (amino acids, peptides and proteins, vitamins and minerals, antioxidants, oligosaccharides, sugars/alcohols, glucosides, etc.) that have been identified as potentially useful functional ingredients for human health. Harmful products or fast foods have become the cornerstone of healthy diets in modern society. Many of these harmful products contain insufficient amount of meat and minimal amount of dietary fibers. The introduction of DF in the daily diet (meat, dairy products and pastry products) can help filling the gap in the dietary fibers. DF can also be added to meat products to reduce caloric content by replacing fat, and to improve the stability and texture of meat products.
Features of the development of diets for preschool children in celiac patients
Authors: Tiunov V. M. , Chugunova O. V. , Grashchenkov D. V.
Published: October 2018

The article presents the results of a study on the development of diets for feeding children with food polyvalent allergy, incl. and gluten at the age of 3–7 years for feeding children in pre-school educational organizations. Food allergies to gluten or gluten enteropathy (celiac disease) is a chronic human disease in which eating food from wheat, rye, and barley grain causes a wide range of pathological changes in the body: damage to the small intestine mucosa, a sharp deterioration in the digestion and absorption of nutrients. The developed 10 day menu, corresponding to the principles of the child's nutritional needs (physiological norms of consumption), distribution of nutrition during the day, the child's need for food. The data of caloric distribution of the diet for individual meals are presented. The evaluation of the nutrition balance of children was carried out on the basis of the SanPiN guidelines 2.4.1.3049-13. Satisfaction of diurnal physiological norms of consumption on the main macronutrients, vitamins, minerals and energy value of the diet on the basis of the analysis of menu-layouts is considered. It is shown that measures to form healthy food habits in preschool children as part of a healthy lifestyle should be systemic, ensuring continuity and continuity of this process, as well as taking into account the age and individual characteristics of children. Since the gluten-free diet is a health preventive for people with celiac compliance, it needs a long time.
Influence of the type of yeast on quality of cider material
Authors: Chaldaev P. A. , Kashaev A. G. , Leuchev A. E. , Malyshkin S. S.
Published: October 2018

Scientific research aimed at improving the quality of products is one of the most important tasks nowadays. It has been established that the use of pure yeast cultures promotes faster and fuller fermentation of sugars and improves the subsequent taste and aromatic characteristics of the product in comparison with wild forms. However, pure yeast cultures may differ in terms of fermentability of the wort. In this work the possibility of improving the quality of cider materials with the help of selecting the necessary strain of wine yeast is studied. Twelve yeast species of different strains, producers and price categories were studied. Apple wort was obtained from apples grown in the Samara region. The quality of apples was in accordance with the requirements of GOST 27572-87. The processing of apples was conducted under semi-industrial conditions. Fermentation of wort and storage of obtained cider materials were carried out at a temperature of 14–15 °C. The quality indicators of the dry table cider materials obtained met the requirements of GOST 31820-2015 for all major quality indicators. Сidеr distillates were obtained from wine materials by direct distillation and subjected to gas chromatographic analysis. According to the content of volatile components, all samples comply with the requirements of GOST R 51300-99. Based on the analysis of the rate of fermentation, flocculation and the production of volatile components, the best Vitilevure 58W3 (sample No. 4), Vitilevure Multiflor (sample No. 5) and LALVIN QА23 (sample No. 6) were selected. It was concluded that it is possible to improve the quality of cider materials by first selecting the most suitable yeast strain for the specific conditions. The obtained data can be used in production to improve the quality and increase the rate of fermentation of cider materials.
Green technologies with use of carbon dioxide in the food industry
Authors: Koshevoi E. P. , Gukasyan A. V. , Kosachev V. S.
Published: October 2018

The experience of the development of social States shows that there is a direct relationship between economic, social and environmental development and the innovative orientation of industrial policy. In other words, the main goal of industrial policy should be to ensure a high level of quality of life, social guarantees and environmental safety, achieved through the innovative development of a certain set of industries. One of these industries is the food industry. Its main goal at the present stage is to ensure ecological and social type of economic growth. Innovation in the food industry, bringing economic, environmental and social effects should be a priority in the formation of innovation and industrial policy. Such innovations in the food industry in Russia developed a lot, but the tools to stimulate their implementation is clearly not enough. When considering the issues of innovation in the food industry, it is necessary to take into account that at the present time the main thing is not only the price-quality, but environmental and social impact on consumers. All issues of innovation in the food industry need to pay more attention to the development of "Green" technologies. Solvents from among supercritical liquids are considered to be promising. Most carbon dioxide is used because of its inherent advantages in CO2. Application in a complex with extraction of the membrane extraction purification of the received oil with use of carbon dioxide allows to present an effective complex "green" technology with use of carbon dioxide.
Structural design and methodology for calculating the process of obtaining creamy-vegetable spreads
Authors: Ostrikov A. N. , Terekhina A. V.
Published: October 2018

At present, work has been activated to develop and introduce healthy food products, reduce unit costs for the production of fat-and-oil products. In view of the multicomponent nature of many emulsion products and the difference in their aggregate state, there is a need to improve the design of equipment for production. The main indicators of the mixing process are the intensity and efficiency, as well as the energy consumption for the process. In the production of emulsions, the mixing efficiency can be characterized by the size of the forming particles of the dispersed phase, and the intensity - by the time of achieving the process goal - of a homogeneous structure with a multicomponent product, with minimal energy costs. In order to determine the time to achieve the result of the process, a dimensionless concentration can be used as an estimate. The effectiveness of mixing was evaluated by the dispersion of the emulsion. The investigations were carried out on a microscope "Micrometer 3" with an increase of 400 times. The average diameter of the emulsified particles was d = 5 10E-5 m, and the specific surface area of the emulsions was S = 1.2 10E5 1 / m. The proposed method for calculating the intensity and determining the mixing efficiency can be used to calculate the mixing of multicomponent emulsions of chemical and food products. The use of the proposed emulsion design makes it possible to optimize the process of thermomechanical action on raw materials, different in their physico-mechanical properties, by ensuring the maintenance of a given temperature regime in each of the emulsion chambers and the rational nature of the product movement; expand the scope of application due to the achieved universalization of the mixing mechanisms taking into account the physico-mechanical properties of the initial components; to obtain spreads balanced by fatty acid composition, consisting of a mixture of various components, by solving the problem of uniform distribution of the components of the mixture and the most rational temperature effect on them.
Development of high-tech production of high-octane components of motor fuel from renewable vegetable raw materials
Authors: Musina G. Sh. , Linkova T. S. , Khabibrakhmanov O. V.
Published: October 2018

In work are studied development of new oxygen-containing high-octane fuel compositions. The short review of comparisons of the main indicators is presented. In this article is shown need of development of production of octane additives. Receiving high-octane gasolines with use of components of the fuels alternative oil, the solution of these questions can become use of alcohols as additives to traditional gasoline, and first of all the ethyl alcohol produced from renewable sources of raw materialsThe goal can be carried out by means of modeling of technological processes. Using a software package of "UnisimDesign" we will make modeling of process of receiving isoamyl alcohol. In a basis of universal system of modeling of "UnisimDesign" the general principles of calculations of material and thermal balances of technological schemes are underlain.On the calculated scheme 1 isoamyl alcohol which is used in the form of additive to motor fuels is emitted one target product. However contained in fusel oils butanol also has broad application. Butanol is applied as solvent to paints, he is a part of brake fluids, industrial detergents. But at allocation of a butanol we face a problem, fusel oils contain water and form azeotrope mixes. For the solution of this problem we suggest to enter into initial raw materials hexane, in the ratio 1:1. It will allow us to allocate besides isoamyl alcohol and butanol. Modeling of process of division of fusel oils I have shown a possibility of allocation of two demanded target products. The technological scheme of installation of division of fusel oils is provided in work. Constructive characteristics of the columned equipment are calculated, material and thermal balances of installation are.
Obtaining formaldehyde on a new catalytic system
Authors: Shumkova I. N. , Linkova T. S. , Zemskii D. N. , Khabibrakhmanov O. V.
Published: October 2018

Formaldehyde is widely used in many fields of industry. The increase in the need for formaldehyde led to an increase in scientific research, the purpose of which is to obtain the greatest yield of the product (formaldehyde) with minimal costs for raw materials, catalyst and its regeneration, energy carriers, etc. At industrial plants for the production of formaldehyde by oxidative dehydrogenation of methanol on the silver on pumice catalyst, the process temperature is maintained at 600 ° C. The process of obtaining formaldehyde by oxidation of methanol with air oxygen at the combination of catalysts "silver" and "silver on pumice" in the temperature range of 250–450 °C is investigated. The results showed the possibility of practical application of the combined catalyst. Chemical and technological parameters of the process with the use of a new catalyst are slightly lower than production indicators, however, the temperature of the pilot process is 2 times lower - this will reduce not only the energy costs, but also increase the life of the catalyst and the cost of its regeneration.
Heat-insulating mortar based on composite binder
Authors: Sumskoi D. A.
Published: October 2018

The article presents the results of studies on obtaining a heat-insulating solution obtained by grinding. The binding compositions were synthesized at various ratios of cement and waste products of perlite sand in ajet mill under different grinding regimes. The features of grinding processes have been studied and technological and physicomechanical properties of the resulting binding compositions have been determined. The microstructure of cement stones obtained from activated Portland cement and binding compositions in ajet mill was studied by electron microscopy. It is established that open pores of cement-binding compositions prepared using perlitic fillers are filled with neoplasms and perlite grains have a plate-prismatic shape, which is clearly seen in micrographs. The microstructure of binding compositions has a dense structure due to a rationally selected composition, the use of an effective mineral filler, which creates additional substrates to form the internal microstructure of the composite. A comparative X-ray diffraction analysis of hydrated plain cement and binding composition was carried out and it was established that hydrated cement and binding composition are identical in mineral composition, having Ca hydroalumates, Ca (OH)2, CSH, and low amounts of ettringite. A distinctive feature of the diffractograms is the significant amorphization of the binding composition. The range of the optimal ratio of cement to perlite was found to be 1:9; 1:11; 1:13. A heat-insulating solution based on composite binder and expanded perlite aggregate (1:11) with a density of 1200 kg / m3 and a strength of 2.5 MPa was obtained. Modification of the solution by additives of superplasticizer; blowing agent; redispersible dispersion powder, it was possible to obtain a heat-insulating solution with a density of 973.11 kg/m3. Optimization of this solution with expanded polystyrene microspheres made it possible to obtain a density of the composite of 240-260 kg/m3 at a compressive strength of 1.05-1.15 MPa. The developed heat-insulating compounds have a reduced density and sufficient strength, which is the reason to recommend them for use in the manufacture of construction works.
Mathematical modeling of some features of gas hydrates dissociation
Authors: Zaporozhets E. P. , Shostak N. A.
Published: October 2018

In the modern oil and gas industry, specialists often have to solve multifaceted problems associated with processes of dissociation of technogenic and natural gas hydrates. Known methods of calculation and dissociation studies mainly describe this process with the supply to heat hydrate. However, when using the method of pressure reduction for dissociation, hydrate metastability states are manifested - self-preservation and conservation effects, discovered by Russian and foreign researchers. Available in the literature descriptions of the effects of metastability were obtained as a result of experiments with hydrates from one-component gases and for specific thermobaric conditions. The existing dependencies for some hydrate systems do not apply to others, so that their direct application in solving practical problems, for example, with the extraction of natural gas or the elimination of man-made hydrates in a wide range of thermobaric conditions, is difficult. Therefore, the creation of a method for calculating the main parameters of the dissociation of hydrates from multicomponent gases is relevant. The article presents the developed physico-mathematical model of the features of hydrate dissociation process under isothermal pressure decrease of its environment. With the help of these models, the parameters of the hydrate dissociation process, including manifestations of their metastability states, are calculated. The mathematical dependencies connecting the parameters of the hydration dissociation process with the current parameters of the medium, as well as with the thermobaric conditions of the process of their formation (i.e. with their "history") can be used to solve practical problems of ensuring reliability and continuity of functioning systems of oil and gas industry. In addition, the obtained dependences can be used to develop promising reserves of hydrocarbons that are in the hydrate state in the depths and bottom sediments of the continental shelves, as well as to intensify oil and gas production using hydrate technologies.
Evaluation of the state support effectiveness in the agricultural organizations of the Voronezh region
Authors: Gavrilova Z. V. , Ryzhkova S. A.
Published: October 2018

The relevance of the research is determined by the leading role of state support in the effective functioning of agricultural organizations of the Voronezh region. The purpose of the article is to study theoretical approaches and justify practical ways to improve the efficiency of state support. The following research methods were used in the work on the article: analysis and synthesis, generalization, comparison, classification. Results. The concepts of state support, the effectiveness of state support are analyzed by the authors. The purpose, object and subject of this research are justified. The main provisions on which the evaluation of the effectiveness of state support in General, as well as auxiliary indicators for assessing the effectiveness of state support of agricultural organizations at the regional level should be based, are highlighted in the scientific work. Classification and analysis of existing methods of quantitative and qualitative assessment of the effectiveness of state support are given in the article. Some of them were tested with the use of available statistical data for agricultural organizations of the Voronezh region. Dynamic of volumes of state support of agricultural organizations and investment in agriculture, forestry, hunting for the Voronezh oblast for 2011–2016 is analyzed by the authors. The dynamic of relative indicators of the intensity of state support in the Voronezh region for the same period is presented. Indicators of efficiency of the state support of the agricultural organizations are calculated. The calculation of the indicators and factors of effectiveness of agricultural organizations taking into account the use of state support in the Voronezh region based on the method of S. Y. Petrova and O. A. Frolova spent in scientific work. The conclusion about the prospects of development of the regional agro-industrial complex taking into account the state support is made.
Increase in efficiency of the land relations as one of factors of development of agro-industrial complex
Authors: Pashuta A. O. , Kotelevskaya N. K.
Published: October 2018

In article formation and development of the land relations during the period from 2000 to 2016 on the example of the Voronezh region is considered. Need of a land reform which purpose in agriculture was a transformation of the land relations providing efficiency of use of land resources is shown. In article it is shown that objectives are partially solved. By 2016 joint stock companies, the joint-stock company, closed joint stock company, Ltd company, KFH, etc. were created, modern legal forms therefore the conclusion is drawn that limited liability companies at the moment prevail Are analysed, they make 73,8%. Results of their work in recent years are shown. The number of the unprofitable enterprises in 2016 in comparison with 2005 has decreased in percentage terms by 5,5 times and is only 6%, and profitable – 94%. The profit size for this period has increased more than by 10 times. Their characteristics and shortcomings are considered. It is noted that increase in efficiency of the land relations was promoted in no small measure by the following conditions: use of new technologies, introduction new highly productive, grades, rational use of fertilizers, acquisition of the new equipment, observance of crop rotations, improvement of personnel policy, etc. During land reforms due attention hasn't been paid to legal support of the mechanism of optimization of use of the earth that seriously slows down development of new land legal relations. Besides, the material and technical resources are still insufficiently created, selection and breeding work isn't completely restored, there are shortcomings and of formation of the financial and credit relations. For more effective use of land resources a number of actions for improvement of the organizational and economic mechanism are offered.
Evolution of the mechanism of recovery by enforcement of debt to the budget
Authors: Alekhin S. N. , Levacheva D. A.
Published: October 2018

The article describes the consistent development and major changes in the mechanism of forced debt collection by the tax authorities. The analysis of the current legislation, which established the presence of invariance in the terms of the application of measures of forced debt collection, which can be used by the taxpayer as a temporary measure to fill the existing deficit. Specific recommendations for taxpayers on interaction with the tax authorities in the presence of outstanding debt on mandatory payments, the use of which will provide the debtor with additional time and money to eliminate arrears on mandatory payments, and this without direct impact on the accounts of the organization.
Estimation of efficiency of formation of integrated formations on the basis of economic-mathematical model
Authors: Bogomolova I. P. , Vasilenko I. N. , Omelchenko O. M.
Published: October 2018

Scientific experience and practice have determined that an important aspect of optimizing the process of reorganization of enterprises in the structural integrated education is a well-developed and well-built methodological approach that allows to take into account the complexity of the functioning of the previously established structure. Thus, various statistical and economic-mathematical methods used to carry out a comprehensive assessment of the effectiveness of economic activity or its individual parties were considered, which allowed, based on the "Pattern" method, in which the basis of standardized values of characteristics are not average, but the best of the indicators, to develop an economic and mathematical model for assessing the effectiveness of the formation of integrated structures. Arguing for the conclusion about the composition of indicators used in assessing the efficiency of the production structure when joining the network, it should be based on several key indicators instead of a set of non-essential ones, which should: reflect the key success factors taking into account the trends of the past, present and future; characterize the balance of interests and reflect the needs of customers, shareholders and staff of the company; take into account all levels of the organization and be consistent. At the same time, the indicators may change as the company's strategy and market situation change. The proposed economic and mathematical model, which allows to evaluate the effectiveness of integration processes, is an important tool of management, including for the grain processing industry. The approbation carried out in the conditions of the Voronezh grain company proved not only the expediency of its use, but also the advantage of the developed model in comparison with the existing methodological approaches in a dynamic environment.
Automation of public catering enterprises using modern digital technologies: Arduino IDE, OPC Modbus and Master Scada programs
Authors: Rusanov V. V. , Perov V. I. , Samoilov M. A.
Published: October 2018

In the article, the using of three computer programs was considered step-by-step. These programs are "Arduino IDE", "Modbus OPC Universal Master Server" and "Master Scada". They are using for creating projects of automation for public catering enterprises. There is an example of automation of the hot shop in this article, which demonstrates us the methods of engineering based on the modern digital technologies. If you want to learn how to create the projects using these programs, for the beginning, we recommend you to repeat our demonstration project. In the represented methods, we recommend using the integrated sensors for measuring options of technological processes of production dishes. Modern sensors of temperature, pressure, moving and humidity are adapting with microcontrollers very good. This fact allows to create compact, inexpensive devices for primary collection and processing of information. There was been showed the method of transferring of collected information to the computer of the supervisor on the example of created OPC-server. The supervisor can look for the processes, which are happening in the hot shop of the public catering establishment. The supervisor’s remote control is developed on the base of the «Master Scada» program. This is one of the most popular automation program. Creators of the «Master Scada» say that this program is widely used in such companies as «Gazprom» and «Rosatom». The wide possibilities of this program allow us in the three-dimensional graph to represent the objects of automation, to accelerate the executive and regulating mechanisms that are on the screen in front of the dispatcher. The practical example, which was demonstrated in this article, is limited by three mnemonic diagrams. First of them is the splash screen of the hot shop with the menu of the transiting to the mnemonic diagram of the controlling of the food-brewing boiler and the electrical frying cupboard. If operator switches over to mnemonic diagram of the food-brewing boiler, he sees the degree of filling boiler by the cooking liquor, the temperature of this liquor and time of the cooking. Using the control buttons operator can make changes to the program of cooking his dish. The program also looks for emergency modes, in particular, to prevent dry running..
The effectiveness of the use of productive land in agriculture of the Voronezh region
Authors: Demidov P. V. , Ulezko A. V.
Published: October 2018

The article examines the structure of the agricultural sector of the Voronezh region and changes in the size of land use of farms of different categories based on the results of the all-Russian agricultural censuses of 2006 and 2016.the significant differences between the data of the Federal registration service and the data obtained from the all-Russian agricultural censuses, in size and structure of agricultural lands related to agricultural lands are Revealed. The problem of limited information on the distribution and use of agricultural land and its reliability is noted. The differentiation of the Voronezh region districts by the size of the acreage and their contribution to the production of certain types of crop production, the dynamics of production of the main types of crop production in the region, the change in the structure of production of certain types of products by categories of farms. It is concluded that the fundamental changes in the sectoral structure, accompanied by the removal of crop rotations of forage crops, including annual and perennial grasses, led to a violation of the science-based system of agriculture and significantly limited the possibility of its biologization. Estimated evolution of yields of basic agricultural crops in the Voronezh region, changes which were provided with a comprehensive exposure to a wide range of factors, including the growth of seed quality, increasing doses of mineral fertilizers, the use of new plant protection products, development of new technologies of cultivation of agricultural crops, optimization of the timing of major manufacturing operations. Changes in the volume of direct investment in fixed capital of agriculture are studied. The trends identified in the study of the effectiveness of the use of productive land involved in the process of agricultural production are formulated.
Strategic directions of innovative and investment development of production livestock product
Authors: Belolipov R. P. , Konovalova S. N. , Zagvozkin M. V.
Published: October 2018

The importance of development of the strategic directions of innovative and investment development of livestock production for the purpose of increasing its efficiency is considered. The concept of innovative potential as complex characteristic of the enterprise ability to innovative activity is considered. It is noted that innovative processes in agrarian and industrial complex are specific, depend on the action of nature and natural factors that needs to be considered while developing innovative products. As a methodical basis it is suggested to use indicators for assessment of innovative capacity of the enterprise and also an algorithm of the process of justification of the efficiency of the strategic directions of innovative and investment developmentof livestock production. The analysis is carried out and an assessment of the results of the actions realized in agrarian andindustrial complex of the Voronezh region in the sphere of innovative and investment development of livestock production is presented.On the basis of the conducted research of innovative activity of the agrarian enterprises of the Voronezh region it is noted that a prerequisite for formation of the strategic directions of innovative and investment development of livestock production is development of investment strategy, stages and the principles of investment strategy of the enterprise development.The conclusion is drawn that the use of flexible approach to formation of investment strategy and the strategic directions of innovative and investment development of livestock production will provide the increase in competitiveness of the agrarian enterprises.
Labor market regulation policy in the region: nature and content
Authors: Serebryakova N. A. , Agafonov S. M.
Published: October 2018

The regional labor market as a system of social relations with the agreed interests of employers and employees within the region is an important object of state regulation. It is established that the main task of the state in the regulation of the labor market is to develop certain "rules of the game" and to ensure their observance. These "rules of the game" should be the basis of the state policy of labor market regulation at both Federal and regional levels. The author's position is that the labor market regulation policy as a structural element of the regional socio-economic policy has the following structure reflecting its content: purpose, objectives, subject, object, principles, methods, tools, planes of interests and expected effects. Factors such as organizational, economic, legal and resource factors influence the development and implementation of labor market regulation policies. The essence of the policy of labor market regulation is revealed in the author's definition as a set of principles, methods and tools aimed at balancing and realization of multidirectional interests of the authorities and management bodies, local governments, representatives of workers and employers, educational organizations, research and development, civil society institutions, in order to ensure effective employment of the population and to solve the unemployment problem, taking into account organizational, economic, legal and resource factors.
Analysis of Sapta Pesona (Seven Enchantments) Implementation in Tourism Village: Study at Pujon Kidul Tourism Village of Malang Regency, Indonesia
Authors: Topowijono T. , Supriono S.
Published: October 2018

Tourism Village is the development of a region (village) by utilizing the elements that exist in the village community as a tourism product attribute that is able to provide and meet a series of needs of a tour. (Putra, 2006: 67). The existence of tourism villages in Indonesia is experiencing a very rapid development. The development was seen from the year of 2009 which only recorded 144 tourism villages that developed to 980 tourism villages in 2013. Moreover, the development of tourism villages is also targeted to reach 2000 villages next year. (Ministry of Tourism, 2014). Some provinces that develop tourism villages as destinations include: NTT, Bali, Yogyakarta, Central Java, and East Java. East Java itself has around 150 tourism villages that are scattered in several areas such as Blitar, Probolinggo, Pacitan, Banyuwangi, Malang Regency, and Batu City (Department of Culture and Tourism of East Java Province, 2014).
Development of a project of new products for the industrial enterprise Ust-Katav S. M. Kirov railway car building plant
Authors: Shageev D. A. , Gulina K. A.
Published: October 2018

The article presents the results of project development of new products for industrial enterprise «Ust-Katavsk S.M. Kirov railway car plant». It is important at the present stage to solve the problem of developing and implementing the production of new products to maintain high marketability especially within the active government policy of import phase-out. The rationale for necessity of this project for the enterprise is provided. The competitor analysis is demonstrated to form strategic positions of the new production. The schedule of activities for the organization of the process of implementation of the project including the responsible executors for each stage is set up. Investment costs for development and sales of the new products are provided. Fixed and variable costs of the project are formed to conveniently calculate breakeven point and business stability margin for the new products. The result is an acceptable level of breakeven point and high level of stability margin based on the set plan of new product sales at the market. Risks of the new product project are identified and evaluated and the amount of discounting norm through risk premium is specified. Special attention is paid to the financial plan, where detailed calculations of the indicators of economic effect and efficiency are demonstrated. It is concluded that this project will help to maintain sustainable development of the enterprise in the long run.
Reorganization of the technology and procedures for conducting mortgage transactions
Authors: Kudryavtseva N. N. , Pakhomova Yu. V. , Duvanova Yu. N.
Published: October 2018

The article considers the structure of mortgage lending of PJSC "VTB24", presents the functions of the Department of mortgage lending and the Department of conclusion and support of mortgage transactions. The scheme of the mortgage transaction is analyzed and its advantages and disadvantages are given. At the moment, there is a high probability of further curtailment of Bank licenses and the flow of depositors ' funds to larger banks at lower interest rates. At the same time, the Central Bank allows for a 2 – fold drop in profits from banking activities to the level of 300 billion rubles a year. At the present stage of development of the Russian economy, the banking sector is no longer experiencing a period of rapid growth, as it was a year and a half earlier. However, credit institutions continue to slowly increase the volume of lending operations, thus trying to ensure the gradual saturation of the Russian market of banking services. The growth of assets of Russian banks is based on the increase in the volume of loans granted. Lending to the economy and the population has firmly taken the place of the main type of banking activity. The most rapidly developing segment of the credit services market is lending to the population. The mortgage market should be considered as part of the interaction between the banking market, the real estate market, the insurance market and the securities market and their derivatives. The level of development of the mortgage market depends on the level of development of these markets. They are interrelated and interdependent elements of a single mortgage system in the country. In turn, the mortgage market can also be seen as a necessary element of the above markets