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

{"title":"Technical solutions for the implementation of a software and hardware complex for food quality management","authors":"M. Muzyka, I. G. Blagoveshchensk, V. G. Blagoveshchensk, V. Golovin, M. M. Blagoveshchensk, I. Kachura","doi":"10.20914/2310-1202-2021-4-49-56","DOIUrl":"https://doi.org/10.20914/2310-1202-2021-4-49-56","url":null,"abstract":"The problem of technical solutions for the implementation of a software and hardware complex for food quality management is considered. The review and analysis of existing modern control systems is presented, which made it possible to conclude that today food enterprises need new effective solutions using highly efficient intelligent technologies. The analysis of the possibility of intellectualization of the food production quality management system is carried out. The main tasks of this system are presented. It is shown that a practical basis for the implementation of this problem can be the creation of a software and hardware complex for an automated food quality control system using artificial intelligence technologies, which includes neural network technologies, computer vision systems, simulation modeling and an effective combination of hybrid methods and technologies in its arsenal. Methods, algorithms and technologies for the development of the investigated software and hardware complex of an intelligent automated food quality control system are analyzed. The developed generalized functional structure of such an intelligent system and the main stages of its implementation are presented. The main types of support for this system have been developed: information, mathematical and software. The main stages of decision-making on the quality of finished food products have been developed. The necessary technical means are recommended for the implementation of the system. For the practical implementation of the developed intelligent system, the CP1EE14DRA controller from Omron was chosen - a modular programmable controller. As an operator's workstation, a choice should be made in favor of Siemens products - SIMATIC Panel PC. For the tasks of data storage and implementation of calculations, a conventional personal server equipped with a powerful processor, for example, IntelCorei7, has been proposed. It is shown that the implementation of the developed intelligent automated food quality management system makes food industry enterprises more efficient and safe.","PeriodicalId":20611,"journal":{"name":"Proceedings of the Voronezh State University of Engineering Technologies","volume":"3 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88787201","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 content of dietary fiber in cereal-based complementary foods","authors":"L. Berketova","doi":"10.20914/2310-1202-2021-4-154-159","DOIUrl":"https://doi.org/10.20914/2310-1202-2021-4-154-159","url":null,"abstract":"The article presents analytical data on the content of soluble and insoluble dietary fiber in complementary foods for children from 4 months and for pregnant women. 37 samples of cereals from various manufacturers and 4 samples of porridge for pregnant women were analyzed. These products were developed on the basis of buckwheat, wheat, rice, corn and oat flour, with or without the addition of milk powder, and with or without the addition of flavoring ingredients: apple, peach, banana, apricot, quince, pumpkin. As the results of the study showed, the total content of dietary fiber (DF) in the samples under study varied greatly from 0.6% («Malych» (Istra, rice flour) up to 21.6% («Heinz, Mom's porridge», based on buckwheat flour), which depended on the quantitative composition of complementary foods and the type of flour introduced, as well as on the availability of milk and flavor fillers. In the samples of cereals of the «Malych» series, with the same percentage of bookmarks in the recipe composition of cereal flour, the total content of DF was 0.6, 1.3 and 2.25% for rice, buckwheat and oat flour, respectively. In the samples of cereals of the «Heinz» series, the total DF content was 5.4% based on corn flour, 10.0% with rice, 10.5% with wheat and 16.3% each with buckwheat and oat flour. The addition of fruit additives to the recipe leads to an increase in the DF content in the product from 13.1% («Heinz» buckwheat flour with apple) to 18.6% («Heinz» buckwheat flour with quince). In a series of Heinz porridges based on oatmeal with various flavorings, the results of the study were: without filler - the total content of DF was 16.3%; with the addition of apple - 17.9% and with the addition of apricot and apple - 19.7%. In multi-cereal porridges, the total content of dietary fiber ranged from 4.4% «Porridge of seven cereals» to 10.1% «Milk porridge of three cereals with a banana».","PeriodicalId":20611,"journal":{"name":"Proceedings of the Voronezh State University of Engineering Technologies","volume":"2 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91310736","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":"Competitive positions of universities in the regional higher education market","authors":"L. Kapustina, N. Izakova, O. Gaiterova, A. Nosyreva","doi":"10.20914/2310-1202-2021-4-351-359","DOIUrl":"https://doi.org/10.20914/2310-1202-2021-4-351-359","url":null,"abstract":"The current stage of higher education development is featured by a complex and dynamic environment, new threats associated with the coronavirus pandemic. These challenges dictate the need for universities to maintain firm competitive positions. Taking into account the peculiarities of the higher education and the subjective assessment of a number of factors, it is necessary to adapt the models of assessing the competitiveness of educational organizations to the specifics of the market. The purpose of the article is to modernize and test Porter's model of Five Competitive Forces for the education market system. The object of the study is the educational services market of the Sverdlovsk region. The most significant attention in the proposed model is paid to identifying and describing the features and structure of the five forces of competition. The authors propose to consider the power of internal and external consumers of university educational services as the power of customers, and the threat of online education and the creation of corporate universities of large companies as a threat from substitutes. The main attention of the authors is paid to an empirical study of the competitiveness of brands of universities in the Sverdlovsk region using the results of a survey of 177 graduates of the 11th grade of Yekaterinburg, conducted in 2020. The analysis of the applicants' motivation showed that the most important motives in choosing a university are the possibility of free education and the qualification of the teaching staff, further material benefits, such as fair wages and favorable employment. The most popular sources of information for applicants are the official website of the high school, as well as relatives, friends and acquaintances. As a result of the analysis, it is concluded that it is necessary to develop a marketing strategy to increase the competitive position, awareness and the level of public confidence of the university. The authors suggest universities to personalize relationships with students in order to increase loyalty to the university, use information technology to implement flexible programs of interaction with consumers of educational services.","PeriodicalId":20611,"journal":{"name":"Proceedings of the Voronezh State University of Engineering Technologies","volume":"375 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80557513","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":"Methodological tools for rapid estimating the innovative digital activity of enterprises taking into account their industry affiliation","authors":"O. I. Koloskova, I. Somina","doi":"10.20914/2310-1202-2021-4-344-350","DOIUrl":"https://doi.org/10.20914/2310-1202-2021-4-344-350","url":null,"abstract":"In the context of large-scale digitalization of the economy, the convergence of domestic economy’s digitalization processes and innovative development is of especial importance and makes it necessary and expedient to improve the methods for assessing the innovative digital activity of domestic enterprises. Within the framework of this study, we offered the method for the rapid estimation of the domestic enterprises’ innovative digital activity, based on the use of a generalizing indicator - the integral coefficient of enterprises’ innovative digital activity, which is recommended to be found in several stages. At the first stage of the mentioned method, it is necessary to determine the list of indicators characterizing the level of enterprises’ innovative digital activity. At the second stage, they need to calculate the ratio of the indicators of each of the enterprises to the corresponding parameter of the leading enterprise. At the third stage, the integral coefficients for each enterprise should be calculated. Based on these integral coefficients you can make a top list of enterprises according to the level of their innovative digital activity. Depending on the values’ intervals of the obtained integral coefficients, it is possible to determine the levels of innovative digital activity of enterprises in various sectors of the economy: very high, high, medium, satisfactory and low. This method’s testing was carried out on the example of enterprises that are part of various sectors of the Russian economy - industry, services sector and construction - on the basis of the available official statistical data for years 2017-2019. The presented method can be used at the initial stage of assessing the innovative digital activity of enterprises. It allows to get rather accurate results possessing a large bulk of initial data, taking into account the features of digital transformation and the distinctive activities of the enterprises under study. The method is of general-purpose, so it can be used for analyzing innovative digital activity of economic systems of various levels (enterprises, industries, regions).","PeriodicalId":20611,"journal":{"name":"Proceedings of the Voronezh State University of Engineering Technologies","volume":"108 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83188897","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":"Simulation of heat transfer with variable energy input of the contact drying process for the production of potato flakes","authors":"G. Kalashnikov, E. V. Litvinov, D. V. Nazaretyan","doi":"10.20914/2310-1202-2021-4-25-30","DOIUrl":"https://doi.org/10.20914/2310-1202-2021-4-25-30","url":null,"abstract":"According to the data on the norms of consumption of plant products of the Research Institute of Nutrition of the Russian Academy of Medical Sciences, potatoes rank first with a norm of 120 kg per person per year. Much attention is paid to the processing of potatoes, which allows to extend their shelf life, reduce storage capacity and reduce transportation, since 1 kg of dry potato product is equivalent to 7-8 kg of fresh potatoes. Industrial processing of potatoes into dried mashed potatoes and flakes allows to reduce losses of potatoes during storage and transportation, it becomes possible to enrich products with vitamins and other useful components, its nutritional value is better preserved, conditions are created for the complex processing of raw materials with complete disposal of waste and creating stocks of products from potatoes on a case of crop failure. The methods and equipment used for processing lines for potato processing and the production of dried products are distinguished by low thermal efficiency and the degree of use of the potential of the heat carrier and high specific energy consumption per unit of dried product. One of the ways to reduce heat consumption and increase the energy efficiency of production in the processing of edible plant materials is the use of an oscillated heat and moisture supply, which ensures a high quality finished product with an increase in the degree of thermodynamic perfection of the energy technology system. The modeling of the heat transfer process for contact drying with variable energy supply during potato processing was carried out to optimize the production technology, determine the rational production parameters of the roller dryer and increase the energy efficiency of the technological line. On the basis of the obtained model of heat exchange with variable heat supply, the calculation of the contact drying process for a roller dryer in the production of dry potato flakes is carried out","PeriodicalId":20611,"journal":{"name":"Proceedings of the Voronezh State University of Engineering Technologies","volume":"116 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73710100","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 influence of the composition of raw materials on the quality of meat and vegetable semi-finished products for children","authors":"A. Vasyukova, R. A. Edvars, M. Vasyukov","doi":"10.20914/2310-1202-2021-4-148-153","DOIUrl":"https://doi.org/10.20914/2310-1202-2021-4-148-153","url":null,"abstract":"The basic information about the quality of meat-and-vegetable functional combined minced meat, developed on the basis of a wide range of semi-finished products: \"Detsky\" steak, \"Totosha\" schnitzel, \"Shkolny\" rump steak, croquettes with zucchini, \"Solnechnogorsk\" cutlets, sticks with vegetables, lazy cabbage rolls \"School\" , chicken cutlets, \"School\" meatballs, \"Children\" meatballs, in which combinations of various types of meat and poultry with bread, cereals, flour, eggs, dry milk, breadcrumbs, vegetables, parsley are selected. Such a mutual addition of the recipe with various components allows you to create a product that best meets the needs of the body in terms of nutritional value and calorie content. Particularly important is the introduction of various vegetables into minced meat recipes, which are a storehouse of vitamins and minor substances necessary for the child's body. The most valuable for the digestion of a growing organism is the introduction of cauliflower with onions, cabbage, which is necessary to stimulate the growth of healthy microflora. Therefore, the selected combinations for various types of raw materials for the design of new generation products that meet the physiological needs of a growing organism in a timely manner, and their development is relevant. The purpose of the study is the development of recipes and technologies for specialized products of increased nutritional value for school meals. Marketing research was used, physical and chemical, structural and mechanical, organoleptic, functional and technological, microbiological indicators were used. The possibility of using quick-frozen cauliflower onions containing lactulose for the production of meat products from cutlet mass, contributing to the full functioning of the intestine by improving the microflora, has been substantiated. Studied consumer preferences of students. The technologies of freezing and long-term storage without changes in quality and safety indicators have been proposed. Dependences of organoleptic, structural and mechanical, functional and technological indicators on the properties of raw materials and materials have been revealed. New values of physicochemical, radiological and microbiological indicators of functional products have been obtained after 30 days of storage. The nutritional and energy value has been determined. The regulatory and technological documentation has been completed and tested in the production conditions of school food factories. Developed rations for students in grades 1-4 with the inclusion of specialized meat dishes.","PeriodicalId":20611,"journal":{"name":"Proceedings of the Voronezh State University of Engineering Technologies","volume":"29 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89854893","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":"Influence of additions on the structure of the free fares","authors":"A. Vasyukova, K. B. Krivoshonok, A. Alekseev, V. I. Karpov","doi":"10.20914/2310-1202-2021-4-108-116","DOIUrl":"https://doi.org/10.20914/2310-1202-2021-4-108-116","url":null,"abstract":"The article provides basic information about the functional properties of flour culinary products developed on the basis of rice and corn flour with additives of powders of vegetable origin: jerusalem artichoke, sea buckthorn, apples, carrots, tomato, paprika, dill, daminaria, and stevia extract was used as a sweetener. Balanced nutritionally adapted nutrition, corresponding to the physiological needs of schoolchildren, gender and individual characteristics of children aged 7–11 years, is necessary for the full development of physical and intellectual abilities. In this connection, the development of flour culinary products nutritionally adapted to the peculiarities of baby food, the optimization of the ingredient composition of flour culinary products, taking into account the technological properties of raw materials and biomedical recommendations for the diet of this category of nutritionists will contribute not only to achieving the best results in their development, physical and mental improvement, but will also prevent a number of alimentary-dependent diseases and conditions of this category of the population. This determines the main task of research and is relevant and promising. The purpose of the development of new specialized products is to obtain enriched gluten-free compositions for the production of high-quality pancake tape by an industrial method. The article presents data on the optimization of the ingredient composition of flour culinary products, considering the technological properties of raw materials and biomedical recommendations for the nutrition of schoolchildren of grades 1–4. The list of ingredients with immunomodulatory and antioxidant properties and the possibility of their use in the preparation of specialized flour culinary products for school meals is scientifically substantiated. Optimization was carried out using modern programs providing mathematical modeling of product formulations in the realized range of parameter changes. The qualitative and quantitative prescription composition is modeled in accordance with sanitary norms and requirements of the SanPiN 2.3/2.4.3590–20 requirements for children's food products, considering their physical exertion. The relationship between the mass fraction of protein components (rice and corn flour and egg white) and physico-chemical indicators of the quality of flour culinary products for the nutrition of schoolchildren has been established. It is experimentally proved that the use of the developed recipe compositions will contribute to an increase in the content of protein, fats, carbohydrates, vitamins, minerals, increase the biological value and the total content of water-soluble antioxidants in flour culinary products for the nutrition of students aged 7–11 years.","PeriodicalId":20611,"journal":{"name":"Proceedings of the Voronezh State University of Engineering Technologies","volume":"8 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90228069","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":"Assessment of personal economic security in the Voronezh region","authors":"L. Chaykovskaya, O. M. Pasynkova, Y. Duvanova","doi":"10.20914/2310-1202-2021-4-330-338","DOIUrl":"https://doi.org/10.20914/2310-1202-2021-4-330-338","url":null,"abstract":"The economic security of the individual is an important structural component of the economic security of the region and the state as a whole. In this regard, the issues related to the assessment of the level of economic security of the individual are brought up to date. The article outlines the methodology for calculating the integral indicator of personal economic security. Based on the key human needs, six blocks of indicators have been singled out: food security, housing security, demographic potential and health care, financial security of the individual, the level of labour stability, education and spiritual enlightenment. Within each block quantitative criteria are selected to assess personal economic security in the given sphere. When calculating the integral indicator of personal economic security, it is recommended to take into account the significance of the selected blocks. The significance of the blocks may differ by region and is determined using expert methods. The proposed approach was tested in the assessment of personal economic security in the Voronezh region. The source data for the calculation was official statistical information for the Voronezh region. Defining the outline of personal economic security allows us to highlight problem areas that require special attention when ensuring the region's economic security. The calculations carried out allow us to conclude that the area that requires special attention when ensuring economic security of the Voronezh region is \"demographic potential and health care\". The calculated integral index of personal economic security of the population of Voronezh region allows us to state that the level of personal economic security in the region is higher than the average for the subjects of the Russian Federation and is at a favorable level. Thus, the proposed methodology for assessing the level of economic security of individuals, allows the regions to see the potential threats in the selected blocks of personal economic security and to provide for measures to neutralise them.","PeriodicalId":20611,"journal":{"name":"Proceedings of the Voronezh State University of Engineering Technologies","volume":"22 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88167436","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":"Milk-containing products with reduced antigenicity","authors":"E. Melnikova, E. Bogdanova","doi":"10.20914/2310-1202-2021-4-142-147","DOIUrl":"https://doi.org/10.20914/2310-1202-2021-4-142-147","url":null,"abstract":"Whey containing more than 50% of milk solids can be attributed to an insufficiently demanded raw material of the dairy industry. The restriction of its usage for food purposes is the high residual antigenicity of whey proteins. This work aimed to justify the possibility of using milk-containing products with whey protein hydrolysate, characterized by reduced residual antigenicity, in healthy and dietary diets. Experimental work was carried out at the All-Russian Scientific Research Institute of Dairy Industry, the Animal-Derived Food Technology department and the Core Facilities Centre \"Control and Management of Energy-efficient Projects\" at the FSBEI HE VSUET. Compositions were developed for a sports nutrition drink made from whey protein hydrolysate with the addition of fructose, and a milk-containing drink with the replacement of 30% skimmed milk necessary for standardization with whey protein hydrolysate. The chemical composition, physical, chemical and microbiological properties of the finished products were established. The reduction of the true protein content was proven to 1.33% for a sports nutrition drink and to 1.69% for a milk-containing drink. Peptides and proteins in the finished products have a molecular weight of less than 10 kDa, which indicates a decrease in their potential antigenicity. The developed beverages are characterized by a high content of biologically active peptides, macro- and microelements, as well as vitamins. Their quality and safety indicators meet the requirements of the TR CU 033/2013. These products can be used as part of dietary diets for people who are allergic to cow's milk proteins. The organization of their production will contribute to import substitution in the segment of low-allergenic dairy products.","PeriodicalId":20611,"journal":{"name":"Proceedings of the Voronezh State University of Engineering Technologies","volume":"136 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77467146","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 resource potential of the enterprise as a factor of sustainable industrial development in modern economic conditions","authors":"O. Astafyeva, T. Shemyakina","doi":"10.20914/2310-1202-2021-4-326-329","DOIUrl":"https://doi.org/10.20914/2310-1202-2021-4-326-329","url":null,"abstract":"Sustainable development is a concept aimed at striking a balance between social, economic and environmental aspects and is one of the most important challenges and priorities in the modern socio-economic system. The balance between economic goals and needs (industrial growth, efficient use of resources) and environmental goals and needs (biodiversity, natural resources, ecosystem integrity) is driven by productive factors. Thus, industrial growth may conflict with the protection of natural resources, and as a result lead to incompatibility of needs. The article considers an industrial enterprise as a system that includes various business processes providing production activities and are included in the economic turnover and resources required for production purposes. Increasing resource efficiency and participation in green projects are important opportunities for economic development. The importance of promoting a significant increase in the share of industry in employment and gross domestic product in line with national objectives to modernize infrastructure and modernize industries to make them sustainable, with increased use of resources, efficient and wider adoption of clean and environmentally sound technologies in industrial processes has been identified. Increased technological capacity of industries, motivation of innovation and a significant increase in the number of personnel engaged in research and development through public and private financing has been identified as an important factor in sustainable development. Since the modern economic conditions for the running of industrial enterprises are manifested in the emergence of technological and managerial innovations in the structure of resource potential in terms of development of innovative digital technologies, the concept of developing the resource potential of an industrial enterprise is proposed, including tools for self-optimizing economic actors and self-adapting business processes to the integration of digital technologies.","PeriodicalId":20611,"journal":{"name":"Proceedings of the Voronezh State University of Engineering Technologies","volume":"21 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84318346","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}