ScienceRise最新文献

{"title":"Integral estimation of activity of entrepreneurial universities: practical aspect","authors":"Gulshan Bayramova","doi":"10.21303/2313-8416.2021.002190","DOIUrl":"https://doi.org/10.21303/2313-8416.2021.002190","url":null,"abstract":"Investigated problem. Implementation of the concept of an entrepreneurial university necessitates the formation of a system of activity indicators of educational institutions. \u0000The main scientific results. It is specified that the activity of entrepreneurial universities and educational institutions that try to comply with this concept should be systematically rated. The author analyzes modern approaches to estimation of the activity of entrepreneurial universities. The own viewpoint to this evaluation on the basis of calculation of an integrated indicator is offered. The main stages of the algorithm for estimating the activity are described. An integrated activity indicator for five universities has been calculated. The ranking of educational institutions in accordance with the calculated desegregated measures and the concept of entrepreneurial university has been held. The results of the analysis showed that the studied educational institutions from the United States are more in line with the concept of the entrepreneurial university than European ones. \u0000The area of practical use of the research results. The practical results of the study can be used in the process of estimating the activity of entrepreneurial universities. \u0000Innovative technological product. The scientific approach to the evaluation of the activity of entrepreneurial universities proposed by the author allows to form their rating, to track the position of each educational institution in the dynamics. \u0000Scope of application of the innovative technological product: educational policy at the micro- and macroeconomic levels.","PeriodicalId":30651,"journal":{"name":"ScienceRise","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47640242","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":"Comparison of the hydrocolloids application efficiency for stabilizing the foam of beer","authors":"Ruslana Kosiv","doi":"10.21303/2313-8416.2021.002232","DOIUrl":"https://doi.org/10.21303/2313-8416.2021.002232","url":null,"abstract":"Subject of research: technology of high gravity brewing, developed to improve production efficiency and reduce energy consumption. This technology has a wide range of benefits, from improving process economics to reducing environmental impact. \u0000Investigated problem: despite the presence of significant advantages, there are a number of problems in the technology of high gravity brewing that need to be solved. The main problem is to reduce the foam stability of the resulting beer, which, together with the appearance, aroma and taste, is the most important attributes of the quality of the beverage for the consumer. \u0000The stability and texture of the foam depend, among other things, on the quality of grain and hop raw materials, and the course of technological processes. Elevated levels of key malt proteins (LTP1, Z4 and Z7) and hop α-acids have a positive effect on foam quality. Yeast protease A has a negative effect. Yeast secretes this enzyme to a greater extent during fermentation of high gravity wort, which may be one of the reasons for the decrease in foam stability in high gravity brewing. \u0000High molecular weight a- and b-glucans with hydrophilic properties can play an important role in foam stabilization. They increase the viscosity of the liquid, slow down its drainage from the foam segments and thereby increase the foam retention. \u0000Main scientific results: the effect of hydrocolloids (highly methoxylated pectin, carboxymethyl cellulose, xanthan gum, guar gum, a mixture of xanthan and guar gum) on foam performance and beer filtration rate was investigated. The advantages of pectin as an additive allowing to stabilize beer foam, in particular, in high gravity - brewing, have been established. The recommended dosage of the additive is 0.4-1 g/hl. Highly methoxylated pectin is a good alternative to the currently widespread use of propylene glycol alginate. \u0000The area of practical implementation of the research results: brewing companies. \u0000Innovative technological product: highly methoxylated pectin as a stabilizing additive for beer foam. \u0000Scope of application of the innovative technological product: the use of highly methoxylated pectin as additives that stabilize beer foam, in particular in high gravity brewing.","PeriodicalId":30651,"journal":{"name":"ScienceRise","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44803485","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 temperature modes of processing chia seed meal gel on its rheological and functional-technological properties","authors":"I. Strashynskiy, V. Grechko, O. Fursik, V. Pasichnyi, A. Marynin","doi":"10.21303/2313-8416.2021.002226","DOIUrl":"https://doi.org/10.21303/2313-8416.2021.002226","url":null,"abstract":"The object of research. One of the alternatives of naturally occurring structuring agents with great potential in the food industry is the use of chia seeds. The meal obtained from the processing of chia seeds is the object of the above studies. \u0000Investigated problem. The study of changes in the emulsifying and rheological properties of chia seed meal, depending on the temperature treatment regimes, will determine the manifestation of the cryoprotective properties of this additive. This will help to solve the problem of deterioration in the quality of frozen split ends as a result of uncontrolled formation of ice crystals in the structure of the meat product. \u0000Main scientific results. Determination of the effect of heat treatment (heating to 70±2 C and freezing to -18 °C in the center) on the emulsifying properties of hydrated systems of chia seed meal showed that the emulsifying ability index increases by 7 % and 16 %, and the emulsion stability - by 8.7 % and 18.8 % according to the type of heat treatment. A decrease in emulsifying ability, emulsion stability, effective viscosity and shear stress was found in proportion to an increase in the degree of hydration. \u0000An increase in the indicators of effective viscosity and tangential shear stress as a result of heat treatment of prototypes was noted – by 45.3 % and 46.5 %, respectively. Freezing the hydrated dispersion of chia seed meal led to an increase in the ultimate shear stress by an average of 18.45 % compared to the untreated sample, the effective viscosity of the experimental dispersion did not change. \u0000The area of practical use of the research results. It can be used at food industry enterprises to improve the emulsifying and structural properties of products and their enrichment with dietary fiber. \u0000The innovativeness of the proposed solution. The results obtained prove the prospects of using this additive as a stabilizer, emulsifier and cryoprotectant in the technology of frozen meat products. \u0000The area of use of the innovative solution. This will ensure a consistently high quality of finished products and will improve the efficiency of production of a wide range of food products.","PeriodicalId":30651,"journal":{"name":"ScienceRise","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43646760","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":"Effect of pop sorghum on the quality of gluten-free cereal bars","authors":"Anhelina Aleksandrova, S. Mykolenko, D. Tymchak, Olha Aliieva","doi":"10.21303/2313-8416.2021.002199","DOIUrl":"https://doi.org/10.21303/2313-8416.2021.002199","url":null,"abstract":"Subject of research: technology for the production of gluten-free cereal bars \u0000Investigated problem: the development of gluten-free bars with an improved recipe composition, enriched with biologically valuable substances, in particular, for people suffering from gluten intolerance. \u0000Main scientific results: Changes in the amino acid composition of sorghum grain due to microwave processing were determined. Formulations of cereal bars were developed using the following ingredients: bananas, dates, coconut flakes, buckwheat flakes, almonds, flax seeds, sorghum pop sorghum, vanilla sugar. The advantages of the biological value of pop sorghum as a promising ingredient in bars were revealed. The influence of the content of pop sorghum in the amount of 4, 6, 8 % in the recipe of cereal bars on their organoleptic and structural-mechanical properties was determined, the nutritional and energy value of the products was established. It was revealed that the introduction of pop sorghum into the composition of the recipe for cereal bars had a significant effect on the maximum load, deformation at maximum load and the coefficient of elasticity of bars. Practical recommendations on the recipe composition of gluten-free cereal bars for pop sorghum and technological modes of their production were developed. \u0000The area of practical use of the research results: food enterprises for the production of snacks and functional products, in particular, food concentrate enterprises, restaurants, craft food production. \u0000Innovative technological product: technology for the production of gluten-free cereal bars with the addition of pop sorghum \u0000Scope of application of an innovative technological product: manufactures engaged in the production of functional food products with high nutritional value in a relatively small volume are an excellent source of energy, dietary fiber, vitamins, macro- and microelements for the human body, in particular, consumers suffer from gluten intolerance.","PeriodicalId":30651,"journal":{"name":"ScienceRise","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49611172","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":"National idea as a consolidating principle of university education","authors":"V. Budak, I. Loshchenova, Oksana Oleksyuk","doi":"10.21303/2313-8416.2021.002227","DOIUrl":"https://doi.org/10.21303/2313-8416.2021.002227","url":null,"abstract":"The object of research is national education of students in the university environment. \u0000Investigated problem. As a result of a critical analysis of the works of Ukrainian scholars, the issue under investigation has been solved. The status of contemporary higher education in Ukraine, and the processes that can negatively affect it have been analyzed. The state holistic strategy of national education for young people, enshrined in the legislative documents of various ministries and departments has been investigated. The views of western scholars on the discussed problem have been regarded, as a result, the implementation of a new term has been identified. \u0000Main scientific results. The fundamental goals and basic tasks of a national idea implementation in the general system of Ukrainian education have been determined. The complex perspectives of an up-to-date teachers’ training which can be regarded controversial in terms of new challenges in Ukrainian society have been outlined. Much attention has been paid to the issues national identity, national values and patriotism of students through the prism of global values and tolerant relationship. The idea of close cooperation necessity between ministries and educational institutions aimed at establishing peaceful and friendly relations between residents of different regions of Ukraine has been expressed. The idea of national consolidation on the basis of common cultural and historical past, national values and interests has been defined as the principal factor in the university students’ education. \u0000Scope of practical application. The results of the research can be used in both cognitive and educational values.","PeriodicalId":30651,"journal":{"name":"ScienceRise","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47569299","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":"Analysis of tendencies in the functioning of innovative entrepreneurship in the context of technological progress","authors":"E. Bayramov","doi":"10.21303/2313-8416.2021.002198","DOIUrl":"https://doi.org/10.21303/2313-8416.2021.002198","url":null,"abstract":"The object of research is innovative entrepreneurship and the main tendencies in its operation in the world. \u0000Investigated problem. The rapid development of innovative entrepreneurship necessitates are the identification and tracking of tendencies in this area. \u0000The main scientific results. The article identifies tendencies in the functioning of entrepreneurship in the context of technological progress. The main subsystems of an innovative enterprise are characterized. The dynamics of frontier technologies market indicators in the context of innovative entrepreneurship is analyzed. It is noted that the transformation of the structure of the global market of advanced technologies is accompanied by increasing disparities in technological and financial development between countries. The inconsistency of national goals with global ones in the field of frontier technologies is pointed out. \u0000The area of practical use of the research results. The results of the study can be used by representatives of the scientific community, authorities to understand global tendencies in innovative entrepreneurship. \u0000Innovative technological product Identified global tendencies in the functioning of innovative entrepreneurship can be part of technological development strategies. \u0000Scope of application of the innovative technological product: policy of regulation of innovation activity.","PeriodicalId":30651,"journal":{"name":"ScienceRise","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49156128","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 reconciliation of the development and implementation of police accountability in the United Kingdom","authors":"Shaka Yesufu","doi":"10.21303/2313-8416.2021.002233","DOIUrl":"https://doi.org/10.21303/2313-8416.2021.002233","url":null,"abstract":"The objects of this research are: first, to explain some of the issues surrounding police accountability in the United Kingdom. Second, to make attempts in reconciling two opposing views as to whom police in the UK are accountable for? Third, to clarify the vagueness and ambiguous definitional concepts of the police constable, constabulary independence, and the use of police discretionary powers. \u0000The author investigated the following problems: lack of police proper accountability, vague and ambiguous meaning of constabulary independence constable oath of office, and the use of police discretionary powers. \u0000The main results of the research are: first, more clarity is needed as to whom is the British police accountable to? Second, a review of the current oath of office for police constable, the implementation of finding by previous committees set up by government: Lord Scarman, Rt Hon Christopher Patten, and Lord Nolan reports. Third, the monitoring of police officers' use of discretionary powers. \u0000The area of practical use of the research: is for all citizens, directly or indirectly affected by police and safer communities. Criminal justice students in higher institutions and criminal justice practitioners, government officials, and policymakers.","PeriodicalId":30651,"journal":{"name":"ScienceRise","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44223208","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":"Evaluation of hybrid threats to DU technologies transfer","authors":"I. Kartuzov","doi":"10.21303/2313-8416.2021.002220","DOIUrl":"https://doi.org/10.21303/2313-8416.2021.002220","url":null,"abstract":"An object of this research is to evaluate the premises of transfer of dual use technologies appeared in Ukraine and other CIS countries. It aims to highlight a hybrid impact of political, historical and other potential barriers faced between technology offeror/recipient nowadays. \u0000The investigated problem. Apart from the highlighted affect of political, historical and other potential barriers faced between technology supplier /recipient these days, the paper also discusses how the covid pandemic and democracy crisis on the global joined to and affect an efficiency, proper functioning and transparency of technology transfer process. The experience and practice show that the process of technology transfer is rather complicated, multi-leveled and involves more than two players. It is impacted with and follows few factors and conditions that constrain its success or failure at the end. It was shown that the development of dual use technologies continues in a quagmire of conflicting interests, in light of discussed factors therein, national security and export control rationales. For the time being, debates on dual use (DU) technologies and their misuse lack creativity and rather dim; political and diplomatic initiatives came finally to nowhere trying to find turnkey solutions, thus the discussed set of factors affecting the efficient transfer and strategic export control, is quite a challenge nowadays. \u0000The main scientific results. The discussed therein factors imply the hybrid threat to transfer of technologies, closely interrelated and possess a profound significance, tho. From today and forward each step towards optimization of transfer should be carried out considering all groups and specifics of high level of science intensity of advanced technologies. Ukraine being a country with still transitional (from socialist to capitalist) type of economy, a mechanism for IP protection with regard to their scientific and technical results providing this necessary level of science intensity of technology, in the analyzed period of time has not yet been properly worked out and not enshrined in bylaws. \u0000The result of this eresearch makes a solid background for further debates as to technology transfer in terms of political science and export control","PeriodicalId":30651,"journal":{"name":"ScienceRise","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41870121","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":"Determination of temperature distribution on windings of oil transformer based on the laws of heat transfer","authors":"V. Grabko, S. Tkachenko, O. Palaniuk","doi":"10.21303/2313-8416.2021.002140","DOIUrl":"https://doi.org/10.21303/2313-8416.2021.002140","url":null,"abstract":"Object of research: development of a technology for determining the temperature of the winding of a power oil transformer, in particular, the analysis of thermal processes in the winding of a power transformer during short-term overloads, taking into account the influence of the environment. \u0000Investigated problem: temperature distribution in the winding of a power oil transformer taking into account short-term load surges in the problem of assessing the residual life of the insulation of the transformer winding by temperature aging. The calculation of the temperature distribution in the winding was carried out using the passport data and characteristics of the power oil transformer, including the winding, transformer oil, load currents. \u0000Main scientific results: a mathematical model was calculated, with the help of which the results of temperature distribution in the transformer winding were obtained during short-term load surges or constant work with an increased load. According to the presented model, the analysis of the cooling time of the transformer winding after short-term overloads is carried out. Comparing the results obtained on the simulation model with the known results of experimental studies of the temperature distribution in the winding of a power transformer, the adequacy of the mathematical model is proved. It is shown that the use of the laws of heat transfer in a homogeneous plate to analyze the temperature distribution in the transformer winding is not wrong, but requires clarifications and simplifications. \u0000The area of practical use of the research results: enterprises of the machine-building industry and energy companies specializing in the production and operation of transformer equipment. Innovative technological product: simulation model of heat distribution in a transformer winding, which can take into account the load of the transformer, the effect of the environment on the insulation of the transformer windings. \u0000An innovative technological product: a method for diagnosing the duration of the non-failure operation of a transformer, which makes it possible to ensure trouble-free operation and save money for the repair of transformer equipment. \u0000Scope of application of the innovative technological product: design and development of diagnostic systems for windings of power oil transformers","PeriodicalId":30651,"journal":{"name":"ScienceRise","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-10-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48104127","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":"Study of rheological characteristics of fermented milk paste with spices","authors":"G. Polishchuk, U. Kuzmyk, N. Yushchenko, T. Osmak, M. Kurmach, O. Bass, O. Kyrychenko","doi":"10.21303/2313-8416.2021.002141","DOIUrl":"https://doi.org/10.21303/2313-8416.2021.002141","url":null,"abstract":"Research object: rheological characteristics of fermented milk pastes with spices. \u0000Investigated problem: according to the results of the degree of syneresis and rheological properties, the consistency of the product is characterized. This allows to improve and optimize the technological process for the production of fermented milk products. \u0000Main scientific results: the results of the dispersion analysis of spices show that their particle size is in the range of 250 … 400 microns. This size is optimal for the extraction of biologically active substances of spices, which will contribute to greater assimilation by the human body. And also optimally to avoid caking of raw materials and the manifestation of moisture-absorbing properties. \u0000It was found that the degree of syneresis of fermented milk pastes with spices is within 10 %. With the addition of cinnamon and fenugreek spices, the degree of syneresis is lower compared to other examples. This is due to the fact that spices contain a solution of fiber, which allows them to retain free moisture. The spice cinnamon is a dried bark that naturally contains polysaccharides, while fenugreek contains up to 30 % mucus, which also has a high moisture-absorbing capacity. With such a low serum separation, the stabilizing effect is sufficient to prevent spontaneous whey separation. \u0000Based on the results of the rheological properties of the product, it was established that fermented milk pastes belong to viscoplastic systems with a normal consistency. There was a slight difference in the shear stress index for pastes based on fermented milk low-fat soft dietary cheese and sour cream with a fat mass fraction of 20 % – by an average of 50 Pa. This characteristic is due to the hydrophilic characteristics of the protein. \u0000The area of practical use of the research results: scientific research concerns the technology of dairy products in the food industry. \u0000Innovative technological product: the obtained scientific result is an opportunity to improve the technological process of fermented milk products. \u0000The scope of implementation of an innovative technological product: the results obtained give grounds to assert the ability to translate into a real industrial creation.","PeriodicalId":30651,"journal":{"name":"ScienceRise","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-10-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47050647","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}