Proceedings of the Voronezh State University of Engineering Technologies最新文献

{"title":"Improvement of the organizational and economic mechanism for ensuring the complexity of the development of residential areas of megacities","authors":"S. А. Shishelova","doi":"10.20914/2310-1202-2022-1-351-355","DOIUrl":"https://doi.org/10.20914/2310-1202-2022-1-351-355","url":null,"abstract":"Ensuring favorable living conditions of the population and a comfortable urban environment is one of the priority tasks, the solution of which is required in areas of mass residential development. The increasing volume of housing construction causes a proportional increase in the need for social infrastructure facilities. One of the tools for solving this problem can be the improvement of the organizational and economic mechanism of the housing developer's participation in the construction of social infrastructure facilities that ensure the complexity of the development of residential areas of megacities. The criteria for the formation of a list of social infrastructure facilities the construction of which can be assigned to the developer as a social burden, are defined. A list of social infrastructure facilities has been formed, first of all, ensuring the complexity of residential development of megacities, the construction of which can be entrusted to the developer within the framework of social encumbrances. In order to meet the needs for selected social infrastructure facilities: kindergartens, schools and outpatient clinics, the author's methodology for calculating the amount of financial obligations of the developer for the development of social infrastructure facilities has been developed, the results of such calculation are presented. According to the enlarged calculations, the quantitative value of the indicator of the volume of the developer's participation in the construction of the most important social infrastructure facilities affecting the quality of the urban environment will amount to 14311 rubles/sq.m of the total area of apartments. The proposed calculation model can be used as a basis for financial and economic justification of the effectiveness of managerial decision-making in the field of urban planning. As part of the improvement of the organizational and economic mechanism of the developer's participation in the construction of social infrastructure facilities, a proposal has been formulated to create a separate organizational structure – the Social Obligations Fund, which will ensure the accumulation of developers' funds and their fair and efficient distribution in accordance with the order of housing commissioning and within the framework of agreements concluded with developers","PeriodicalId":20611,"journal":{"name":"Proceedings of the Voronezh State University of Engineering Technologies","volume":"66 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-02-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87173709","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Project planning in modern education","authors":"G. Egorov, E. Dubovikova","doi":"10.20914/2310-1202-2022-1-356-364","DOIUrl":"https://doi.org/10.20914/2310-1202-2022-1-356-364","url":null,"abstract":"The conducted research is devoted to the analysis of the process of formation of the qualification level of specialists in the field of economic relations, based on the specialized skills of preparation and work with projects. Based on the analyzed sources, the authors analyze the design process of any nature (socio-economic, physical, technical, technological, etc.), as a result of which the material, consumer (functional), social, and other properties of the system change. The purpose of the work is to carry out a scientific analysis of student project activities and the design process itself. The object of study was the organizational forms of ensuring the activities of future specialists in the formation of practical, economic-dependent, skills of future specialists based on project activities. The work used generally accepted methods of research, description, critical analysis, approbation, expert-analytical review, engineering analysis focused on the economic performance of future projects. The result of the study is an analysis of the use, both in the classroom format and with the help of immersive technologies, of the project management method PRINCE2 (PRojests IN Controlled Environments) based on the principles of continuity, practical experience, distribution of roles, phased management, crisis intervention in the project, focusing on the final result and adaptation to the external environment. These criteria are of particular relevance to the economic forms of project justification, organization of implementation, quality control, planning, risk analysis, and progress. According to the results of the research, it is possible to note the stages of implementation of effective, from the standpoint of economic feasibility, projects: launch, initiation, project management, management of stages, results, boundaries and completion of the initiative. The above is an integral part of the training of future specialized specialists in various areas of training.","PeriodicalId":20611,"journal":{"name":"Proceedings of the Voronezh State University of Engineering Technologies","volume":"163 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-02-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72690420","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Use of healing mud when making a fermented cosmetic mask","authors":"F. Baldynova, D. N. Hamhanova","doi":"10.20914/2310-1202-2022-1-157-161","DOIUrl":"https://doi.org/10.20914/2310-1202-2022-1-157-161","url":null,"abstract":"The current concern in the cosmetic industry is preparing of cosmetics products from aggressive preservatives-free natural, environmentally friendly ingredients, which would protect skin from external disturbance. The purpose of our work is to develop a biotechnological method for obtaining a cosmetic mask based on fermented curd whey in the presence of therapeutic mud. We used standard methods for determining microbiological and physicochemical parameters. The optimal concentration of therapeutic mud for fermentation was determined by quantitative estimation method of cells in the HMS nutrient medium after fermentation in pasteurized curd whey with the addition of different amounts of therapeutic mud. The result of the study is development of a cosmetic mask based on fermented whey mixture adding 10% of therapeutic mud of nutrient medium volume. The addition of therapeutic mud in an amount of 10% of nutrient medium volume contributed to increase of biomass of propionic acid bacteria up to 82×108 units and to the regulation of the pH of medium. Control of the finished mixture for microbiological, physical-chemical, organoleptic indicators showed the absence of pathogenic microflora and the content of propionic acid bacteria 1·108 units. The results of the study allow to characterize the ready mix as a product that combines biologically active substances, microelements, therapeutic mud hormones and metabolites of propionic acid bacteria, which can form the basis for the preparation of any cosmetics. The paper also proposes a method for preparing a cosmetic mask from fermented curd whey with propionic acid bacteria in the presence of therapeutic mud and a recipe for their manufacture with the addition of bentonite clay to stabilize the system. Prototypes of the obtained mask show skin elasticity and complexion improvement and smoothing of fine wrinkles.  ","PeriodicalId":20611,"journal":{"name":"Proceedings of the Voronezh State University of Engineering Technologies","volume":"93 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-02-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83852397","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Mathematical Support to Control Milk Temperature at Cooling Outlets","authors":"D. Borodulin","doi":"10.20914/2310-1202-2022-1-24-28","DOIUrl":"https://doi.org/10.20914/2310-1202-2022-1-24-28","url":null,"abstract":"Automation of any production is impossible without the appropriate software for automation systems. Automatic control systems are used for various parameters of technological processes. Temperature is one of the main technological parameters in dairy production. Therefore, its control and regulation in various parts of technological lines is an important task for the automation of dairy production. For this, an information scheme of the technological control object was created with the designation of the controlled technological parameters. The following parameters were established as a result of the analysis of the normal operation of the technological control object: cold water temperature, transmission coefficient of this channel; the temperature of the source milk, the transmission coefficient of this channel; ambient air temperature, transmission coefficient of a given channel; cold water pressure, transmission coefficient of this channel; raw milk consumption, transmission coefficient of this channel. Calculation of a single-loop system for automatic control of milk temperature at the outlet of the cooling section was made using the IPC-CAD program. As a result of processing the obtained data, it was found that the transient processes \"aperiodic\" and \"with moderate attenuation\" have a sufficient margin of stability, since the degree of attenuation is greater than 0,75. Dynamic errors in the modes of tuning and checking for roughness of these processes differ by 0,02, that is, the differences are insignificant. The margin of stability of the \"aperiodic\" process is higher, and the dynamic error does not significantly exceed the other options, so this type of transient process was chosen for further application. Thus, the use of an automatic control system based on the developed software is expedient and effective, as it will reduce rejects and improve the quality of products due to timely quality control of the main technological parameter - the temperature of raw milk. From this it follows that the use of this single-circuit automatic control system is appropriate in the dairy industry.","PeriodicalId":20611,"journal":{"name":"Proceedings of the Voronezh State University of Engineering Technologies","volume":"2 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87780627","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The use of probiotic preparations in the rational feeding of animals in industrial conditions","authors":"A. Derkanosova, E. Kurchaeva, A. Vostroilov, E. Artemov, L. N. Frolova, R. N. Zvyagin","doi":"10.20914/2310-1202-2022-1-149-156","DOIUrl":"https://doi.org/10.20914/2310-1202-2022-1-149-156","url":null,"abstract":"In the livestock industry, the use of probiotic additives is promising, contributing to the normalization of the microbiocenosis of the animal organism, as well as their resistance to pathogenic microflora, which ultimately affects the increase in meat productivity. The effect of the probiotic supplement \"Vetosporin Zh\" on the morphological composition of the carcass, the chemical composition and biological value of rabbit meat, as well as the morphofunctional characteristics of the stomach and liver of rabbits was investigated. To study the effect of the probiotic preparation \"Vetosporin Zh\", 30 rabbits aged 45 days were selected. Rabbits of the control group received only the basic diet - compound feed PZK-92, rabbits of the 1st and 2nd experimental groups were additionally injected with a probiotic drug at a dosage of 0.5 cm3 and 1.0 cm3 per kg of live weight, respectively. To assess the quality of meat at the age of 120 days, a control slaughter was carried out in the amount of 3 heads from each group. The morphological composition data showed that the rabbits of the experimental groups were superior to the rabbits of the control group in terms of muscle tissue mass. The study of the histological characteristics of the stomach and liver of rabbits allows us to positively assess the effect of the probiotic preparation on the growth and development of the animal's body. The analysis of the chemical, amino acid and fatty acid composition of muscle tissue showed that the use of the probiotic preparation \"Vetosporin Zh\" at a dosage of 100 mg per 1 kg of live weight improves the balance of amino acid and chemical composition, which is confirmed by the assessment of physico-chemical and organoleptic parameters of meat raw materials","PeriodicalId":20611,"journal":{"name":"Proceedings of the Voronezh State University of Engineering Technologies","volume":"11 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89982591","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The effect of innovation on economic growth in the BRICS countries using Panel Data estimation","authors":"K. W. Djebbouri, A. Boutouatou, A. Khorev, M. N. Ivliyev","doi":"10.20914/2310-1202-2022-1-329-336","DOIUrl":"https://doi.org/10.20914/2310-1202-2022-1-329-336","url":null,"abstract":"The aim of the study is to find out how innovation affects economic growth in the BRICS countries. The World Bank 2021 World Development Indicators database, covering the period from 2000 to 2019, was used to collect data. There are three ways to quantify innovation: research and development, patents, and trademarks. This study looked at how the GDP of the BRICS countries responds to the hit from research and development, patents, and trademarks. Stationarity tests are conducted using panel unit-roots. For the study, the authors used both multiple regression for each country and panel data regression estimates for the BRICS countries. The authors suggest several compelling factors for BRICS economies to examine the development of innovation, especially in research and development, patents, and trademarks, as a potential opportunity to accelerate economic growth. Furthermore, the authors found that the overall impact of research and development, patents, and trademarks on economic growth is significant and growing rapidly among the BRICS economies, demonstrating that innovation contributes significantly to economic growth. The results of this study show that research and development, patents, and trademarks are important drivers of innovation and, therefore, GDP growth in the BRICS region.","PeriodicalId":20611,"journal":{"name":"Proceedings of the Voronezh State University of Engineering Technologies","volume":"224 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89163555","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Management of organizational changes in the enterprise in the market of intercom systems: theoretical approaches, analysis of potential and development strategy","authors":"M. Gurina, S. Vasileva, A. Shurupova","doi":"10.20914/2310-1202-2022-1-305-323","DOIUrl":"https://doi.org/10.20914/2310-1202-2022-1-305-323","url":null,"abstract":"The article reveals theoretical approaches to managing the organizational potential of the enterprise in the conditions of change and reorganization. The positions of foreign and domestic authors on the understanding of the subject of organizational development and the main factors affecting the different components of the organization and undergoing changes are compared. The goals of organizational development of the modern organization are revealed and the risks faced by the organization in the context of change are highlighted. The authors justify the effectiveness of the organization's development by choosing a change management model that allows it to prepare for the challenges of the external and internal environment. The study considers the industry of intercom systems, which is currently undergoing significant changes, including in the composition of products and types of services under the influence of technological factors. Currently, the aggressive offensive and diversification of the activities of large companies into the regional markets of this sector of the economy leads to a fairly understandable algorithm for changes in the organizational potential of such enterprises. In this regard, in our opinion, the analysis of the experience of managing changes of regional small companies is of greater interest. The object of the study was a regional enterprise of the Lipetsk region LLC Binom, engaged in the field of intercom systems. Analysis of the research subject with the help of various tools of strategic analysis of the external and internal environment of the company revealed the main problems in the management of organizational development related to the management style, the model of organizational culture, applied management methods that do not correspond to the stage of the life cycle of the company. To increase the viability of the enterprise in the market of intercom systems, which is a key factor and condition for development in the long term, a set of measures was proposed aimed at preparing the company for changes in the future and improving management efficiency in the present.","PeriodicalId":20611,"journal":{"name":"Proceedings of the Voronezh State University of Engineering Technologies","volume":"85 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77270168","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Selection of optimal conditions for the lactic acid biosynthesis","authors":"O. Bondareva, A. Tolkacheva, N. A. Nekrasova, G. Shuvaeva, D. A. Cherenkov, O. Korneeva","doi":"10.20914/2310-1202-2022-1-112-117","DOIUrl":"https://doi.org/10.20914/2310-1202-2022-1-112-117","url":null,"abstract":"Lactic acid is used in various industries: chemical, food, cosmetic, pharmaceutical, agriculture and polymer production. 40% of the domestic market demand for lactic acid is met through imports, while the main methods for producing lactic acid are microbiological or synthetic. The most rational is microbiological synthesis, however, when it is implemented, valuable sugar-containing substrates (crystalline sucrose, molasses, sugar syrup) are used, which significantly affects the cost of the final product. There was an obvious need to search for new technologies for the production of lactic acid. Prospective and cost-effective is the processing of whey into lactic acid using bacterial fermentation of the lactose contained in the whey. The aim of the study is to screen cultures of microorganisms capable of fermenting lactose contained in milk whey and to select the composition of the medium that provides the maximum yield of lactic acid. Strains of lactic acid bacteria were used in the experiment: Leuconostocmesenteroides subsp. mesenteroides 122 (B1699), Lactobacillus brevis B78 (B5728), Lactobacillus plantarum K9 (B5466), Lactobacillus casei C1 (B5726), Lactobacillus acidophilus (B9012), Lactobacillus paracasei BT 24/88 (B6253), Lactobacillus paracasei 139 (B2430), obtained from the Russian National Collection of Industrial Microorganisms (Scientific Center \"Kurchatov Institute\" -Research Institute for Genetics and Selection of Industrial Microorganisms). The authors determined the optimal composition of the medium for the biosynthesis of lactic acid by selecting the concentrations of yeast autolysate and salt solution that provide the maximum yield of lactic acid. The authors also selected the optimal duration of lactic acid biosynthesis. The study of the acid-forming ability of strains of lactic acid bacteria showed that of the strains studied, Lactobacillus casei C1 (B5726) showed the greatest ability to ferment lactose by synthesizing lactic acid, which correlates with the data on assimilation of lactose by the culture. The optimal cultivation time (132 h) and the concentration of yeast lysate (5%) in a nutrient medium based on curd whey were selected. With optimal parameters, the maximum concentration of lactic acid in the culture liquid of Lactobacillus casei C1 (B5726) was 54.77 g / L, which is comparable with the currently used producers in the industrial production of lactic acid.","PeriodicalId":20611,"journal":{"name":"Proceedings of the Voronezh State University of Engineering Technologies","volume":"145 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75387436","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The effectiveness of using hydrated carrot and beet powders inthe production of round cracknels sourdough","authors":"A. V. Tikhiy, N. Barakova, E. A. Samodelkin","doi":"10.20914/2310-1202-2022-1-125-130","DOIUrl":"https://doi.org/10.20914/2310-1202-2022-1-125-130","url":null,"abstract":"Two methods of adding carrot and beet powders to the sourdough of round cracknel products have been studied, such as adding the dry powders and adding the pre-hydrated ones. The water-retaining properties of carrot and beet powders and the change in the lifting force of yeast when applying non-hydrated and hydrated powders before fermentation were investigated. For the experiment, we used Vitbiokor LLC carrot and beet powders. The average integral particle size in carrot powder was 85-95 microns, in beet powder —95-105 microns. We also used the flour of the highest grade Predportovaya(produced by Saint Petersburg Mill Plant, JSC) and the pressed baking yeast produced by Food Combine, JSC. The particle size of the powders was determined by a Malvern Mastersizer 2000 laser diffraction analyzer. The water-holding capacity of the powders was determined by a hydromodule of 1:10 by centrifugation with the rotational speed 6000rpm-1,for 20 minutes (the carrot powder samples) and for 15 minutes (the beet powder samples). The lifting force of the yeast has been determined with the help of the \"pop-up ball\" method. The powders were hydrated at a hydromodule of 1:5, at a temperature of 30°C for 60 minutes. The results show that carrot powders aged for 40 minutes and beet powders (33%) aged for 40 minutes have the maximum water retention capacity (43%). It was found that the quantity of carrot and beet powders added does not correlate with the lifting force of the yeast in the sourdough samples. It is higher in the samples with the hydrated powders added, rather than in the ones with the non-hydrated powders. Moreover, this difference was more pronounced in the beet powder samples. The study shows the importance of carrot and beet powders hydration before adding them to the sourdough. It’s also significant to conduct the experiments to evaluate the effectiveness of carrot and beet powders hydration before adding them to the round cracknel products sourdough","PeriodicalId":20611,"journal":{"name":"Proceedings of the Voronezh State University of Engineering Technologies","volume":"8 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76468833","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The contribution of social audit to the social performance of companies","authors":"K. W. Djebbouri, A. Boutouatou, A. Khorev, M. N. Ivliyev","doi":"10.20914/2310-1202-2022-1-324-328","DOIUrl":"https://doi.org/10.20914/2310-1202-2022-1-324-328","url":null,"abstract":"Today's economic climate, characterized by globalization and market liberalization, has forced modern markets, forced modern companies to live in a highly competitive environment. Therefore, in this volatile and uncertain environment, a company must optimize its available resources, and in particular human capital, which is a fundamental source of value creation and value and wealth creation. Human capital is a strategic lever of competitiveness that companies must Human capital is a strategic lever of competitiveness that companies must take into account. Site Companies are not left out; like all companies in the world, they must also be aware of the importance of this factor and its direct impact on organizational effectiveness. This is achieved through better management of human capital and through various tools, in this case the social audit. This tool is the most privileged to implement because it allows an inventory of the human resource management function and remains the best ally for reducing the social risks faced by companies. This tool is the most privileged to implement because it allows an inventory of the human resources management function and remains the best ally to reduce the social risks faced by companies. Our study serves to offer an overview of the literature on social auditing and social performance. Thus, we seek to answer the question of the contribution of social audit to a company's social performance by revealing different theoretical models that understand this relationship (social audit and social performance.","PeriodicalId":20611,"journal":{"name":"Proceedings of the Voronezh State University of Engineering Technologies","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85546355","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}