Journal of Process Management New Technologies最新文献

{"title":"Development of technology for preparation of pressed beet pulp for pectin extraction","authors":"N. Daisheva, S. Semenikhin, A. Fabritskaya, M. Usmanov","doi":"10.47370/2072-0920-2023-19-2-22-31","DOIUrl":"https://doi.org/10.47370/2072-0920-2023-19-2-22-31","url":null,"abstract":"The growing demand for pectin in food, pharmaceutical and cosmetic industries requires  the search for raw materials for its production and the development of innovative, environmentally  friendly and cost-effective ways to obtain it. A secondary resource of sugar beet processing – pressed  beet pulp which is formed in significant volumes at the sugar beet factories of the Russian Federation can  serve as promising source pectin. At present, the growth of scientific and technological progress has led  to the prospect of using such methods of controlled transformation of plant materials, in which the impact  on the quality and yield of the target component is minimal, in contrast to the classical acid-ethanol  method for producing pectin. Of greatest interest are biotechnological methods for extracting biologically  active substances from plant materials, which provide a higher yield while maintaining their properties.  However, to ensure the maximum effect, it is necessary to prepare plant materials for extraction, since  biotechnological methods have a point focus, as a result of which, under suboptimal conditions, the  efficiency of extracting biologically active substances will be reduced. The aim of the research is to  develop a technology for the preparation of pressed beet pulp using chemical and physical impact methods  for the subsequent process of biotechnological extraction of pectin. To achieve this aim, the pressed beet  pulp treatment with an aqueous solution of hydrogen peroxide has been used as a chemical impact  method, and grinding of pressed beet pulp and its treatment with microwave electromagnetic field (MV  EMF) has been used as physical impact method. Effective technological regimes for the preparation of  pressed beet pulp for pectin extraction using chemical and physical impact methods have been  determined, namely, treatment of pressed beet pulp with a 20% aqueous solution at a ratio of pressed beet  pulp: hydrogen peroxide solution equal to 1,0: 1,0, and constant stirring for 90 minutes, separating the  pulp from the liquid phase, its subsequent grinding to a particle size of less than 2.0 mm and EMF MV  treating with a heating rate to reach a temperature of 60℃, equal to 0,6℃/s. The technology has been  developed for preparing pressed beet pulp for pectin extraction, providing a degree of pectin extraction  of 12,78% to its initial content in pressed beet pulp, which is 10,39% higher compared to the control  (without grinding and treating).","PeriodicalId":31411,"journal":{"name":"Journal of Process Management New Technologies","volume":"54 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73819518","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":"Fractionation as the main method for smoked tobacco products identification","authors":"S. Kalashnikov","doi":"10.47370/2072-0920-2023-19-2-39-46","DOIUrl":"https://doi.org/10.47370/2072-0920-2023-19-2-39-46","url":null,"abstract":"Smokeless tobacco products are products that do not require a pyrolysis process and / or  the production of tobacco aerosol (smoke) at the time of use. In the absence of data on the toxicological  risks of smokeless tobacco, their consumption is potentially on the rise. The variety of non-smoking  tobacco products creates certain problems in identifying chewing tobacco and sucking tobacco (banned  for sale in the Russian Federation) as products that are identical in terms of physiological effects, method  of consumption, and component composition. A methodology has been developed for a comprehensive  assessment of non-smoking products, including the determination of consumer properties and  technological indicators by instrumental methods, as well as the determination of the level of toxic  components (nicotine, TSNA, B(a)P). The difference between the types of smokeless tobacco is mainly  in the granulometric composition of the product: snus – finely ground tobacco, chewing tobacco –  snatches of tobacco with a removed middle vein. Identification indicators have been determined: the  presence of raw tobacco, the size of its particles and the number of large fragments in the finished product.  The presence of raw tobacco can be determined by optical microscopy and/or luminescent analysis, and  the quantitative content can be determined by sieve analysis. The quantitative content of the coarse  fraction in chewing tobacco (not less than 15 %) is the main indicator of the product. The use of the  fractionation method makes it possible to differentiate between sucking and chewing tobacco. A «Method  for determining the fractional composition of non-smoking tobacco products for oral consumption by the  method of sieve analysis» was developed (Certificate No. 022-01.00281-2013-2022). To certify the  methodology, a set of studies was carried out, the data were obtained as a result of five parallel  measurements by three performers for each sample. The technique is registered in the State Register of  Measuring Instruments (FR.1.31.2022.43935 of 09/02/2022). Technological indicators of SLT samples  were established: humidity (11,4-53,3) %, pH level 5,7-9,7, coarse fraction content (0,4-56,9) %, dust  fraction content (0,2-76,3) %. The results of identification of commercial samples of a segmental product  are presented. ","PeriodicalId":31411,"journal":{"name":"Journal of Process Management New Technologies","volume":"16 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86345585","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 a method for pectincontaining shortbread pastry (frozen semi-finished product) for functional shortbread biscuits with a low gluten content","authors":"Z. N. Khatko, S. T. Beretar, L. Nerovnykh, S. K. Kudaynetova, E. Kolodina","doi":"10.47370/2072-0920-2023-19-2-83-90","DOIUrl":"https://doi.org/10.47370/2072-0920-2023-19-2-83-90","url":null,"abstract":"The aim is to research and develop a recipe and technology for semi-finished shortbread pastry (frozen semi-finished product) for functional cookies with a low gluten content, with the possibility of long-term storage without loss of quality indicators.Products with a low gluten content play an important role in the diet of people with celiac disease, gluten sensitivity, as well as those who strive for a healthier diet and variety in their menu. With the growing awareness of allergies and specific dietary needs, low gluten foods have become a significant nutritional trend that is driving the entire food industry forward and improving the quality of life for many consumers. Frozen semi-finished products are in demand, their significant growth is observed – about 18...20% annually. Shock freezing is possible at any stage of preparation of products: semi-finished products, dough, a product of a high degree of culinary readiness. The use of the developed composition and method will allow expanding the range of functional flour confectionery products with a reduced gluten content, which is achieved by replacing wheat flour in the composition with a mixture of corn and rye. Optimization of rheological characteristics of shortbread pastry is ensured by enrichment with pectin substances, which help to reduce the water absorption capacity of flour, as well as reduce the formation time and stability of the dough. Deep freezing shortbread pastry allows you to save its nutritional and biological value, as well as technological (rheological) properties. In addition, the shelf life of products is increased, and the freezing time is reduced by 3...10 times compared to the traditional method.","PeriodicalId":31411,"journal":{"name":"Journal of Process Management New Technologies","volume":"22 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73346339","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 grain drink technology based on unsteamed buckwheat","authors":"G. M. Kerimova, I. A. Fomenko, A. R. Pivchenko, I. R. Sokolov","doi":"10.47370/2072-0920-2023-19-2-57-71","DOIUrl":"https://doi.org/10.47370/2072-0920-2023-19-2-57-71","url":null,"abstract":"Herbal drinks are products that have already become familiar to supporters of a «dairyfree  » diet, vegetarians and people with lactase deficiency. There is a wide range of drinks on the market,  among them the most popular types are cereals, legumes, nuts. It is difficult to find a worthy replacement  for cow milk due to the specific organoleptic indicators of raw materials, the content of certain  components that cause allergies or intolerance when they are used. As a substrate for the research, green  buckwheat has been chosen, which does not contain gluten, has a rich biochemical composition and is a  hypoallergenic product. Unlike heat-treated cereals, unsteamed cereals retain more functional  components in their composition. The article proposes a method for obtaining a lactose-free and glutenfree  vegetable drink based on unsteamed buckwheat. The aim of the research is to select the parameters  for the production of a grain drink. The rational concentration of the introduced substrate and the dosage  of enzyme preparations of maltogenic amylase and α-amylase have been determined. Taking into account  the features characteristic of the hydrolysable raw materials, the parameters of enzymatic hydrolysis with  a minimum temperature effect and holding time have been proposed. In the research amylolytic enzymes  from Novozymes (Denmark) and Sibbiopharm (Russia) have been used to reduce the viscosity of a highstarch  substrate, which complicates the technological process of producing a vegetable drink, and to  create the desired organoleptic indicators. In the finished drink, the final indicators of the content of  protein, fat, reducing substances, dry substances have been detected. The finished product is also a source  of soluble dietary fiber, which has a positive effect on the human microbiome.","PeriodicalId":31411,"journal":{"name":"Journal of Process Management New Technologies","volume":"31 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78637989","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":"Reflection of the principle - a consumer, managing relations (CMR) in the assortment policy of the existing players in the food industry","authors":"V. Y. Karpenko, M. Tamova, T. Dzhum, E. Barashkina","doi":"10.47370/2072-0920-2023-19-2-47-56","DOIUrl":"https://doi.org/10.47370/2072-0920-2023-19-2-47-56","url":null,"abstract":"The article presents an overview of customer relationship management approaches. These  approaches are associated with CRM and CMR systems. The key aspects in them are personalization and  individualization in working with consumers, which provides certain advantages for catering companies,  including those in hotels. As such an approach, a direction in the assortment policy is considered - a  special menu «AntiJetlag», which is most relevant for the catering service of accommodation facilities.  This direction of the assortment policy is analyzed on the basis of the restaurant practice of the leading  hotels in Krasnodar. The purpose of the study is to identify ways to form a loyalty system through keeping  records of features and consumer wishes, based on innovative solutions related to the guest relationship  management system based on the special AntiJetlag menu, based on new forms of service and  technological ideas. Research methods: analysis, synthesis, generalization, observation and forecasting.  Results and discussion: the article focuses on the fact that it is not enough to sell an assortment position  or service to guests. They must be sold correctly, based on the tastes and capabilities of the guests. This  is due to the trend of personalization and individualization of the guest, which is fundamental when  developing a special menu «AntiJetlag». This is how all guest preferences are clarified, including arrival  from which city, time spent in flight, whether there are any contraindications in order to choose a personal  diet from the AntiJetlag menu using ingredients that help alleviate jetlag symptoms. Conclusions: in order  to provide the guest with the best customer service, individualization is necessary in working with him,  which is the basis of a proactive service that contributes to the growth of consumer loyalty and increases  the likelihood of him returning to this hotel and restaurant complex again.","PeriodicalId":31411,"journal":{"name":"Journal of Process Management New Technologies","volume":"48 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86058548","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":"Features of removal of coloring substances during bleaching vegetable oils","authors":"V. V. Illarionova, O. S. Kruglaya, A. A. Lobanov, Yusupova G.S. Yusupova, E. A. Verbitskaya","doi":"10.47370/2072-0920-2023-19-2-32-38","DOIUrl":"https://doi.org/10.47370/2072-0920-2023-19-2-32-38","url":null,"abstract":"In modern conditions of vegetable oil processing, the issues of improving the quality  and safety of refined oils remain relevant. It has been noted that the most effective one is complex or  complete refining of vegetable oils, which ensures the removal of the main groups of related substances  by traditional and improved methods. The complexity of the organization of refining technology is associated with the accompanying  oxidation of oils at certain stages and a decrease in their resistance to oxidation during storage. Moreover,  this is most characteristic of the time-consuming operation of adsorption bleaching when using acidactivated  mineral adsorbents containing active metals that contribute to the activation of oxidative  processes. A new approach to the organization of the technology of removing coloring substances during  bleaching involves the use of a «wet» method of clarification of hydrated wet oil. This technology helps  to reduce the oxidation of bleached oil at a high level of clarification. The effectiveness of the method is  increased due to the use of a mixture of mineral and vegetable adsorbents, the bleaching ability of which  is enhanced by the use of mechanochemical activation (MHA). It has been noted that a plant adsorbent obtained from dried crushed pea leaves containing pectin  and hemicellulose is effective. MHA contributes to the complex effect on the treated system due to local pressures and shear  deformations, which activate the adsorption properties of the modified mineral-vegetable adsorbent and  increases its selective effect. The proposed technology using a mixture of sorbents and MHA increases the resistance of oil to  oxidation and reduces the accumulation of oxidation products in it during storage, it improves the quality  of bleached oil, which should provide a high effect of the final stage of complete refining – deodorization. ","PeriodicalId":31411,"journal":{"name":"Journal of Process Management New Technologies","volume":"41 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90114151","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":"DIGITAL EDUCATION IN PRIMARY SCHOOLS IN THE REPUBLIC OF SERBIA","authors":"Vasiljka Mikić, Gordana Petrović, Cipriana Sava","doi":"10.5937/jpmnt11-45071","DOIUrl":"https://doi.org/10.5937/jpmnt11-45071","url":null,"abstract":"The goal of this research is to identify the main problems related to digital technology and skills in the elementary school education system of the Republic of Serbia, as well as opportunities for its improvement. The paper first analyzes the situation in the field of basic education, while the main part of the paper presents an analysis related to the innovative approach to the education process, with the application of information technology and comprehensive digitization. The strategy for the development of education and upbringing in Serbia until 2030 emphasizes the development of education aimed at the needs of modern society as a whole, conditioned by the progress of artificial intelligence, information and communication technology (ICT) and refers to the improvement of teaching content, standards of general cross-curricular competences, especially in cross-curricular multidisciplinary access to teaching in this field. Descriptive analysis was applied in the paper - application of usual scientific research instruments and relevant literature. The research results point to the conclusion that continuous measures are needed for more successful digital education, as well as the education of students in primary schools. 
","PeriodicalId":31411,"journal":{"name":"Journal of Process Management New Technologies","volume":"7 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135796066","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":"OPTIMIZATION OF MYSQL DATABASE","authors":"Ivan Šušter, Tamara Ranisavljević","doi":"10.5937/jpmnt11-44471","DOIUrl":"https://doi.org/10.5937/jpmnt11-44471","url":null,"abstract":"The performance of MySQL, a well-known open-source relational database management system used in a variety of sectors, including e-commerce, finance, and healthcare, can be improved through the use of physical programming and data tuning. While data tuning involves refining the database to increase efficiency, physical programming involves optimizing the physical storage of data. This article gives a general introduction of MySQL and its architecture, looks at the many methods and tools used in physical programming and data tuning, and talks about the advantages of these techniques and how they affect MySQL's performance. 
","PeriodicalId":31411,"journal":{"name":"Journal of Process Management New Technologies","volume":"48 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135796067","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 SMALL AND MEDIUM ENTERPRISES IN SERBIA FOR THE PERIOD 2015−2020. YEARS","authors":"Milja Orlandić, Katerina Dodovska Blagoevska, Aleksandar Dodovski","doi":"10.5937/jpmnt11-45013","DOIUrl":"https://doi.org/10.5937/jpmnt11-45013","url":null,"abstract":"The sector of small, medium enterprises and entrepreneurs has an important role in economic development of all countries. In recent years, they have become carriers of economic growth, regardless these are countries with developed economies, developing countries or countries in transition. These businesses entities contribute to increasing dynamics of the economy and improving its competitiveness. Their basic role in the economic system is to solve the problem related to low economic activity, low innovation, low level of competitiveness, unequal distribution of wealth and income, as well as high unemployment rate through the creation of new jobs. In Serbia, they also represent an important economic factor of development. Given that, they have the potential for further growth and development, this paper is about analysis of the development of the entrepreneurial sector in Serbia and neighboring countries, with special reference to the period from 2015 to 2020 years. The sector of small and medium enterprises is an extremely important economic segment, as the analysis of the development of this sector will show. 
","PeriodicalId":31411,"journal":{"name":"Journal of Process Management New Technologies","volume":"3 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135796258","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":"A REVIEW OF METHODOLOGIES FOR PATH PLANNING AND OPTIMIZATION OF MOBILE ROBOTS","authors":"Sushil Kumar Sahoo, Bibhuti Bhusan Choudhury","doi":"10.5937/jpmnt11-45039","DOIUrl":"https://doi.org/10.5937/jpmnt11-45039","url":null,"abstract":"Abstract: This research paper provides a comprehensive review of methodologies for path planning and optimization of mobile robots. With the rapid development of robotics technology, path planning and optimization have become fundamental areas of research for achieving efficient and safe autonomous robot navigation. In this paper, we review the classic and state-of-the-art techniques of path planning and optimization, including artificial potential fields, A* algorithm, Dijkstra's algorithm, genetic algorithm, swarm intelligence, and machine learning-based methods. We analyze the strengths and weaknesses of each approach and discuss their application scenarios. Moreover, we identify the challenges and open problems in this field, such as dealing with dynamic environments and real-time constraints. This paper serves as a comprehensive reference for researchers and practitioners in the robotics community, providing insights into the latest trends and developments in path planning and optimization for mobile robots.","PeriodicalId":31411,"journal":{"name":"Journal of Process Management New Technologies","volume":"27 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135796259","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}