Journal of Process Management New Technologies最新文献

{"title":"Algorithm for the development of enriched bakery products using food additives","authors":"E. Viktorova, T. A. Shakhrai, E. Lisovaya, N. N. Kornen","doi":"10.47370/2072-0920-2022-18-1-33-39","DOIUrl":"https://doi.org/10.47370/2072-0920-2022-18-1-33-39","url":null,"abstract":"The problem of health saving of the Russian population is one of the key problems that cannot be solved without the development of functional foods, which include fortified foods, and their systematic use as part of diets of different age groups of the population. The development of fortified food products, and, above all, bakery products with food additives is the most promising direction in the field of creating functional food products. The algorithm for the development of enriched bakery products food additives has been proposed considering the importance of the problem of health saving of the Russian population of different age groups by enriching traditional bakery products with food additives, which are essential food and are in stable demand of the population, allowing for their systematic use to correct nutritional deficiencies in the diet, and therefore reduce the risk of socially significant diseases. The algorithm for the development of enriched bakery products with the use of food additives provides for the implementation of several stages, including the scientific justification of the choice of a food additive for enriching a traditional bakery product; the rationale for choosing the recipe of a traditional bakery product for its enrichment with a food additive; the scientific justification of the effective dosage of a food additive for its inclusion in the recipe of a traditional bakery product; development of the formulation and technological modes of the production processes of a bakery product enriched with a food additive; study of the consumer properties of the developed enriched bakery product and its effectiveness when consumed by the population of different age groups; assessment of the competitive potential of the developed enriched bakery product compared with traditional bakery product; development of technical documentation: technical specifications, RC and TI for the production of enriched bakery product. The implementation of the proposed algorithm will make it possible to create enriched bakery products with the use of food additives, the systematic use of which will ensure the normalization of the nutritional status of the Russian population, and therefore will contribute to health conservation.","PeriodicalId":31411,"journal":{"name":"Journal of Process Management New Technologies","volume":"13 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79273549","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":"Development of the formulation and technology for functional jelly using mulberry syrup","authors":"A. I. Blyagoz, M. Vlasenko","doi":"10.47370/2072-0920-2022-18-1-26-32","DOIUrl":"https://doi.org/10.47370/2072-0920-2022-18-1-26-32","url":null,"abstract":"The use of modern technologies in the production of food products often leads to decrease in nutritional value due to the loss of essential nutrients. In this regard, there is a need to search for new technological solutions in the field of food fortification. Functional food products are one of the actively developing areas for solving this problem. The main component of functional foods are functional ingredients, thanks to which the product exhibits useful, health-improving properties. At present, functional nutrition has become available, that is the ability to make a varied diet from foods rich in proteins, vitamins, flavonoids and other biologically active components. In this aspect, mulberry fruits are promising plant raw material with a high content of biologically active substances. This fact creates an opportunity for their use in the production of functional products. The article presents the developed functional product, namely jelly using mulberry syrup – mulberry doshab. The influence of the dosage of mulberry syrup, as well as the influence of the type and concentration of gelling agents on the quality of jelly have been studied. The optimal ratio of jelly components has been selected. The formulation and technology of jelly has been developed. The organoleptic and physical and chemical indicators of the quality of the finished product have been determined. A significant content of vitamins and minerals in the finished product has been established. The conducted theoretical and experimental studies have confirmed the effectiveness of mulberry syrup, and allowed the development of a new recipe for gelled dessert, the introduction of which contributes to the expansion of the range of functional products.","PeriodicalId":31411,"journal":{"name":"Journal of Process Management New Technologies","volume":"307 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77913470","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":"Methodology of the Digital Platform of Smart Accurate Ecologically Balanced Agriculture of Adygea","authors":"T. Varshanina, O. Plisenko, V. Korobkov, Z. Shekhov","doi":"10.47370/2072-0920-2021-17-6-124-133","DOIUrl":"https://doi.org/10.47370/2072-0920-2021-17-6-124-133","url":null,"abstract":"The digital platform being developed is an information and mathematical model of the space of agricultural lands of Adygea, designed to solve an urgent problem of our time: automated visualization of the boundaries of spatial and temporal heterogeneity of crops and their habitat. For the first time, an automated computational model of the redistribution of agrochemical indicators in morphometrically classified quasi–homogeneous relief surfaces – geotopes in comparison with soil conditions, climatic and microclimatic fluctuations has been created. The tasks of the development include: providing automated monitoring, analysis, forecasting and optimization of crop growth conditions at the local and meso-level of natural and economic areas of the region, as well as creating an intelligent information support system for technological solutions in relation to the soil, climatic and economic conditions of a particular agricultural enterprise. At the regional and meso-level, the basic information component of the digital platform includes the hierarchy of natural and economic areas identified by methods of landscape-climatic, ecological-soil and natural-anthropogenic zoning according to the quasi-homogeneous distribution of parent rocks and natural and ecological conditions of the formation of meso-, microclimate and soils. At the local level, information is integrated with respect to the author’s information-mathematical 3D geometric structural model of the field relief surface, which provides extraction of morphometric characteristics and calculation of current lines determining the direction of movement of matter along geotopes, determination of representative points of agrochemical examination and interpolation of agrochemical analysis data in the field relief. The digital platform is being developed on the basis of the free cross-platform Quantum GIS in the form of an extension module in Python using QGIS libraries. The database of the digital platform is created on the PostgreSQL database management system. The extension module directly processes the information stored in the database to obtain consolidated information on the hierarchy of units of analysis – natural and economic area and agricultural enterprise, geotope and field.","PeriodicalId":31411,"journal":{"name":"Journal of Process Management New Technologies","volume":"104 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-02-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88535634","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 promising varieties of winter barley in order to obtain high-quality raw materials for the production of bulky feed","authors":"N. I. Devterova","doi":"10.47370/2072-0920-2021-17-6-134-141","DOIUrl":"https://doi.org/10.47370/2072-0920-2021-17-6-134-141","url":null,"abstract":"The influence of the use of fertilizer doses at different intensity of tillage on the yield and quality of green feed based on winter barley varieties Romance, Kondrat, Dobrynya, Carioca was studied. The research was carried out in 2018-2020 in the Republic of Adygea on low-humus heavy-duty heavy-clay merged leached chernozems according to the method of field experience of B.A. Dospekhov. It was revealed that disking reduced the productivity of the green mass of various varieties of winter barley by 14,0–41,0%; the average yield for both processing methods varied from 5,75 to 11,2 t/ha. It was found that the most effective method of cultivation was the introduction of 60 kg of d.v. N by background, by both methods of processing, but plowing options are preferable in terms of yield. The use of this method of cultivation allowed to obtain the highest level of yield on these options for all studied varieties: Romance 15,3 t/ha, Dobrynya 14,6 t/ha, Kondrat 14,2 t/ha, Carioca 7,4 t/ha (on average for both methods of processing). The nutrient content in 1 kg of dry matter of feed varied from 8,02 to 11,0% crude protein; 11,1–11,74 MJ of exchange energy; 1,04–1,14 KE. The green mass of the Kondrat, Carioca, Romance varieties is classified as low- and medium-protein feeds, however, in terms of the content of feed units and exchange energy, all varieties are Class I feeds. The studied varieties contain an average of 0,42 to 0,605 EQ of cattle (energy feed units) in 1 kg of natural feed. According to the qualitative indicators in 1 kg of dry matter of feed, as well as the content of EKE in 1 kg of natural feed, the advantage belongs to the Dobrynya variety. The best variety in terms of yield, as well as nutritional and energy value for harvesting from 1 ha is the Romance variety.","PeriodicalId":31411,"journal":{"name":"Journal of Process Management New Technologies","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-02-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79690596","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":"Improvement of agrotechnology of production of high-quality sunflower seeds","authors":"N. Mamsirov, K. K. Khatkov, L. N. Thakushinova","doi":"10.47370/2072-0920-2021-17-6-150-158","DOIUrl":"https://doi.org/10.47370/2072-0920-2021-17-6-150-158","url":null,"abstract":"","PeriodicalId":31411,"journal":{"name":"Journal of Process Management New Technologies","volume":"25 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-02-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74840103","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":"Biological and actual grain yield of wintering oats in the conditions of the South foothill zone of the North-West Caucasus","authors":"М. V. Kuzenko","doi":"10.47370/2072-0920-2021-17-6-142-149","DOIUrl":"https://doi.org/10.47370/2072-0920-2021-17-6-142-149","url":null,"abstract":"The assessment of biological and actual grain yields, as well as the results of studying the percentage of realization of biological yields of varieties of wintering oats of various uses cultivated in soil and climatic conditions of the south foothill zone of the Northwest Caucasus, showed the advantage of grain-type varieties. For comparison, the grain yields of 2018 and 2020 were taken. with differences in the amount of precipitation during the most important period of culture development – the grain filling phase. In the conditions of the first year of research, the grain yield of wintering oats was 100–147 g/m2 and it ranged from 288 g/m2 (Guzeripl) to 438 g/m2 (Oshten) in 2019–2020. Biological yield in 2018 was formed at the level of 150–245 g/m2. In more favorable weather conditions in 2020, the level of biological yield varied from 436 g/m2 (Oshten) to 902 g/m2 (Verny). For two years of research, the average value of biological yield was 293–540 g/m2. The number of plants was: 2018 – 100–124 pcs./m2, 2020 – 132–224 pcs./m2. Grain weight varied from 1,3 to 1,8 g (2018), in 2020 it was 2,3–4,9 g. On average, over two years, the number of plants varied from 124 pcs./m2 (Guzeripl) to 174 pcs./m2 (AGU 75), the grain weight was 1,9–3,2 g. Studies have found that the most highly productive varieties are Oshten, AGU 75, Mezmai. The Verny variety is distinguished by a high biological yield of grain, Oshten is characterized by the highest percentage of biological yield realization.","PeriodicalId":31411,"journal":{"name":"Journal of Process Management New Technologies","volume":"80 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-02-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83841195","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 tasks of using artificial intelligence in lean manufacturing","authors":"S. Kuizheva, L. Zadorozhnaya, T. Ovsyannikova, V. I. Zarubin","doi":"10.47370/2072-0920-2021-17-6-106-115","DOIUrl":"https://doi.org/10.47370/2072-0920-2021-17-6-106-115","url":null,"abstract":"Modern conditions of functioning of industrial enterprises associated with a high degree of market competitiveness, market conditions, necessitate the improvement of production process management in order to optimize production, reduce production losses and increase labor productivity. The prompt and effective solution of these tasks is possible through the use of artificial intelligence, which allows not only to collect, analyze and structure production information, but also to increase the effectiveness of people’s work, improve the quality of manufactured products, and increase the efficiency of the enterprise as a whole. In turn, the implementation of the lean manufacturing concept at the enterprise can be carried out with great success with the widespread use of artificial intelligence technologies. The purpose of this article is to determine the range of tasks that can be solved using artificial intelligence in the implementation of the principles of thrift. At the same time, artificial intelligence is considered as an additional tool in the tool kit of lean manufacturing, enhancing the resulting effect. As a result of the study, the tasks to which artificial intelligence technologies are involved in the framework of the well-known lean production tools are identified. The article notes that the idea of continuous improvement occupies a central place in the philosophy of lean manufacturing. It is about focusing on constant change. Readiness for changes in the enterprise should be maintained constantly, so that when there is an opportunity for improvement, appropriate measures can be implemented. This possibility can be determined in a timely manner using AI tools. According to the results of the study, it was concluded that artificial intelligence technologies, regardless of their size and the production technologies used, incorporated into the processes of thrift, allow to obtain a synergistic effect that affects the functioning of the entire enterprise.","PeriodicalId":31411,"journal":{"name":"Journal of Process Management New Technologies","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-02-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86877376","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":"Economic efficiency of cultivation of agricultural crops on green mass","authors":"O. A. Blagopoluchnaya, N. I. Devterova","doi":"10.47370/2072-0920-2021-17-6-116-123","DOIUrl":"https://doi.org/10.47370/2072-0920-2021-17-6-116-123","url":null,"abstract":"","PeriodicalId":31411,"journal":{"name":"Journal of Process Management New Technologies","volume":"10 3 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-02-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88834795","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":"Problem regions and State policy in the field of regional economy","authors":"A. Z. Sapiev, N. N. Galinskaya","doi":"10.47370/2072-0920-2021-17-6-89-95","DOIUrl":"https://doi.org/10.47370/2072-0920-2021-17-6-89-95","url":null,"abstract":"Now, there are no generally accepted ideas about the types of regions, there is no modern classification of regions according to the regional economic policy being implemented. This is the most important task in the regional policy of the state at the moment. There is a need to identify depressive regions with the help of such classification, to determine the economic levers with which it is possible to solve the most acute and important problems of such regions, as well as to determine the ways of development of these regions. As a result of such an analysis of the situation, federal aid should go to those regions that are most in crisis and that really need it. Various methodological approaches to the classification of regions for solving such problems are considered. Due to the complexity of analyzing the effectiveness of regional policy for individual regions, modern tools cannot provide an accurate answer to the question about the state of the region’s economy. There are no clear criteria for whether a given region is located in backward or depressed areas. All this affects the state of things and develops due to the inability to objectively assess and compare all the conditions for the development of the region and take into account all the data in a complex. As a result of the above and taking into account the limited resources of the federal center, territorial classification in the field of federal assistance is required. In many countries, there is a widespread practice combining quantitative and expert assessments when making decisions in the field of federal assistance to the region. The proposed typologization will make it possible to provide federal assistance to those regions that are most in crisis and that really need it.","PeriodicalId":31411,"journal":{"name":"Journal of Process Management New Technologies","volume":"15 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77544869","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 the main components and study of their influence on the quality indicators of raw smoked sausages","authors":"M. Gasheva, HE Fsbei","doi":"10.47370/2072-0920-2021-17-6-26-34","DOIUrl":"https://doi.org/10.47370/2072-0920-2021-17-6-26-34","url":null,"abstract":"To date, it is known that functional nutrition products account for 3% of all known food products. Based on forecasts, in the coming decades, their percentage ratio will increase to 30–50% of the entire grocery market. The range of functional meat products is poorly developed, which is explained by the peculiarities of their production technology [5]. One of the tasks of functional nutrition in the production of sausages and sausage products is to minimize the fat content, reduce the amount of sodium nitrite, phosphate and nitrates, and include probiotics, prebiotics and other functional ingredients in the formulation. Raw smoked sausages are in great demand among consumers and have a long shelf life of up to 6 months. But at the same time, they have a long and time-consuming technological process that proceeds according to the traditional technological scheme for up to 45 days. In order to reduce the maturation time of raw smoked sausages, various starter cultures are added to the minced meat, as well as carbohydrates that serve as an energy source for microorganisms [6; 9]. Due to the impact of starter cultures on the pathogenic microflora of the product, their number is significantly reduced, the shelf life of finished products is increased, and the organoleptic characteristics of raw smoked sausages are improved [8]. Carbohydrates play an important role in the fermentation process; they influence the acquisition of taste in the finished product and, depending on the amount introduced, change the consistency of the product. Also, for starter bacterial cultures, carbohydrates are energy, i.e. food for lactic acid bacteria. Dry demineralized whey is used in the production of sausage products to reduce residual sodium nitrite, improve organoleptic parameters and enrich with whey proteins, vitamins and minerals [7; 9]. By introducing dry demineralized whey into raw smoked sausage, it is possible not only to shorten the fermentation time, improve the taste and smell of raw smoked sausages, but also to enrich it with proteins and trace elements necessary for vital activity, while giving the finished product functionality [9]. In this scientific article, the selection of starter and probiotic starter cultures for the production of raw smoked sausages with specified functional properties is carried out. The amount of demineralized serum introduced and its effect on the quality indicators of the finished product were determined.","PeriodicalId":31411,"journal":{"name":"Journal of Process Management New Technologies","volume":"44 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91269717","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}