Journal of Process Management New Technologies最新文献

{"title":"Rationale for choosing optimal yeast races for the production of sparkling cider","authors":"I. E. Boyko, O. Marinenko, S. A. Gisheva, K. R. Siyukhov","doi":"10.47370/2072-0920-2022-18-4-26-34","DOIUrl":"https://doi.org/10.47370/2072-0920-2022-18-4-26-34","url":null,"abstract":"The article considers issues related to identifying the most suitable varieties of apples of technical maturity of summer and autumn – winter varieties growing in the Republic of Adygea and the possibility of their use in the technological process of cider production using champagne yeast races. Local apples are in demand both in food and processing industries and among the population. This is due to their unique chemical composition. Technological maturity of experimental varieties of apples have been studied and assessed for a number of technological indicators. The article presents a comparative description of summer and autumn-winter varieties of apples that have reached technological maturity. The study has revealed that autumn-winter varieties of apples are the best for the production of cider. The possibility of using champagne yeast races in the technology of sparkling cider production has been investigated and proved. A significant influence of yeast races on the formation of aroma and taste has been established. According to the literature data, various biochemical processes occur during the fermentation process with a change in the main components of the wort, the formation and synthesis of new compounds that are involved in the formation of aroma and taste. Apple wort fermented with 7–10 Champagne race differed from the control sample and the Novotsimlyanskaya-3 race in a more harmonious taste, fresh and expressive aroma.At present, the main task of the agro-industrial complex of the Russian Federation is to use of local raw materials for the development of new technologies that meet the needs of the population. The results of the experiment have shown the possibility of using autumn-winter varieties of apples growing in the Republic of Armenia in the cider production, and also has made it possible to justify the use of champagne yeast races in this technology to obtain wine materials with high organoleptic characteristics.These studies allow to improve the technological process of cider production.","PeriodicalId":31411,"journal":{"name":"Journal of Process Management New Technologies","volume":"40 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80064674","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 possibility of using frozen table grapes in the production of functional food products","authors":"A. Tarasenko, L. Rodionova","doi":"10.47370/2072-0920-2022-18-4-95-101","DOIUrl":"https://doi.org/10.47370/2072-0920-2022-18-4-95-101","url":null,"abstract":"The article is devoted to the research in the field of the use of frozen grapes in the production of functional products. The main tasks are to substantiate the technological significance of frozen table grapes for the development of recipes for functional products and to investigate the influence of negative temperatures on the change in the quality indicators of raw materials. The objects of the research are 5 table varieties of grapes grown on plantations of the peasant farm of the Dinskoy district of Krasnodar. At the Department of Technology of Storage and Processing of Crop Products of the Kuban State Agrarian University named after I.T. Trubilin, experimental studies of the qualitative characteristics of fresh grapes have been carried out in order to study and confirm the prospects for using frozen grapes for the production of functional products. To perform the research, standard physicochemical and organoleptic methods of analysis, generally accepted in the food industry, have been used. The grape berry is a source of nutrients that the body needs to maintain a full and active lifestyle when consumed fresh: anthocyanins, pectins, vitamins and minerals.The disadvantage of replenishing these nutrients is the short period of consumption of fresh grapes. To study the technological qualities of grapes, varieties with different ripening periods have been studied.Freezing as a preservation method allows these products to be consumed throughout the year. The methods of physical and chemical analysis have been used to determine the indicators of the biochemical composition of fresh and defrost grapes, confirming their biological and nutritional value. It has been established that shock freezing of grapes with subsequent defrosting allows preserving biologically valuable components of the chemical composition of the objects under study, which makes it possible to develop healthy food products from frozen table grapes.","PeriodicalId":31411,"journal":{"name":"Journal of Process Management New Technologies","volume":"50 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86257884","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":"Adaptation of the method for identification and quantification of sinigrin in mustard seeds","authors":"N. V. Alpatova, M. I. Eletskaya, G. Rusakova, D. V. Parakhnevich","doi":"10.47370/2072-0920-2022-18-4-17-25","DOIUrl":"https://doi.org/10.47370/2072-0920-2022-18-4-17-25","url":null,"abstract":"The research is devoted to the study on adaptation, verification and implementation of the method for determining sinigrin in mustard seeds and products of its processing, as well as in other types of food raw materials of plant origin. The relevance of the research is determined, on the one hand, by the need to control sinigrin in the technological processes of mustard processing, and, on the other hand, by the lack of effective standardized methods for determining sinigrin in the Russian Federation. The aim of the research is to modify and (or) adapt the most effective methods for the identification and quantification of sinigrin, presented in the publications of foreign researchers. The objectives of the study included construction of calibration graphs; modification of the sample preparation technique to reduce the complexity and duration of the analysis while maintaining the required parameters of accuracy and reproducibility; adaptation of the analysis method using high performance liquid chromatography; verification and approbation of the proposed method using real production samples, i.e. mustard seeds.High performance liquid chromatography has been used as the basic method.As a result of the research, the sample preparation technique has been modified. It has made it possible to reduce labor intensity and reduce the time for its implementation while maintaining the required metrological characteristics. The calibration dependence has been determined and a method for the identification and quantitative analysis of sinigrin in raw materials of plant origin using a high-performance liquid chromatograph equipped with a diode array and mass spectrometric detectors proposed. As a result of verification, the metrological characteristics of the proposed method have been determined: the measurement range is from 0.0005 to 10%, the accuracy index is ± 0.01%. The method has been tested on real objects, mustard seeds, which are the main sources of sinigrin. The proposed method for the identification and quantification of sinigrin can be recommended for use in research and production laboratories equipped with the necessary measuring instruments and testing equipment.","PeriodicalId":31411,"journal":{"name":"Journal of Process Management New Technologies","volume":"34 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82512844","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 Sahoo, Bibhuti Choudhury","doi":"10.5937/jouproman2301122s","DOIUrl":"https://doi.org/10.5937/jouproman2301122s","url":null,"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":"10 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135182597","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":"Assessing the role of Sustainable Development in mitigating the issue of Global Warming","authors":"Sushil Sahoo, Ashes Das, Sourav Samanta, Shankha Goswami","doi":"10.5937/jouproman2301001s","DOIUrl":"https://doi.org/10.5937/jouproman2301001s","url":null,"abstract":"The relationship between Sustainable Development (SD) and Global Warming (GW) is a critical issue that has implications for the future of our planet. This research paper explores the ways in which SD can help address GW and the ways in which GW can impact SD. The paper argues that SD can help mitigate the negative impacts of Climate Change (CC) by promoting the use of renewable energy, reducing waste and pollution, and promoting sustainable land use practices. However, achieving SD in the context of GW requires a holistic approach that balances economic, social, and environmental concerns. Furthermore, the paper discusses the ways in which GW can impact SD by disrupting ecosystems, reducing the availability of natural resources, and increasing the risk of natural disasters. It also highlights the importance of adopting policies and practices that address the root causes of GW, while promoting SD practices that benefit all people and the planet. The research paper concludes that achieving SD and addressing GW are two interconnected issues that must be prioritized to ensure a healthy and prosperous future for all people and the planet. It calls for urgent action and collaboration among governments, businesses, and individuals to adopt SD practices and reduce Greenhouse Gas Emissions (GHGE).","PeriodicalId":31411,"journal":{"name":"Journal of Process Management New Technologies","volume":"23 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135734082","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 AND MATHEMATICAL TOOLS FOR ASSESSING THE FEASIBILITY OF CREATING INDUSTRIAL INNOVATIVE SOLVATES","authors":"L. Matveeva, T. Ovsyannikova, E. Kaplyuk, E. А. Likhatskaya","doi":"10.47370/2072-0920-2022-18-3-152-161","DOIUrl":"https://doi.org/10.47370/2072-0920-2022-18-3-152-161","url":null,"abstract":"The study substantiates the importance of an objective quantitative assessment of the feasibility of creating innovative alliances (solvates) in the industry of the region as the basic platform for structural reform of the national economy especially in the current conditions of a large scale crisis caused by the unprecedented pressure of the collective West on Russia. The purpose of the research is to develop recommendations for the use of intelligent tools of decision support for the rational use of the resources by the participants on the basis of the analysis of theoretical concepts and approaches to the formation of innovative alliances (solvates) in the industry of the region, taking into account their specifics and functional role in the circular process of creating new values. The methodological basis of the research is the convergence of resource-targeted (synchronization of potential sizes with goals) and systemic-synergetic approaches. Methods of scientific analysis and synthesis, economic and mathematical modeling, BigData have been used in the research. The information basis of the research has been formed using official information from the Federal State Statistics Service, as well as data from internal reporting of industrial enterprises. It has been determined that in complex transformational processes that reflect the new economic policy of the state, it is necessary to objectively assess the possibilities of solvates in the industry of a particular region, as well as to identify the reasons for underutilization of their potential. It has been substantiated that the successful implementation of the functions of managing the distribution (between the solvate participants) and the rational use of the resource potential of the association is largely associated with the objectivity of the analysis of the potential effect that can be produced by various forms of interaction. Model tools for assessing the feasibility and effectiveness of various options for organizing production and technological interactions of participants based on the principles of circularity and inclusiveness have been proposed.","PeriodicalId":31411,"journal":{"name":"Journal of Process Management New Technologies","volume":"9 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88861580","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"MATHEMATICAL MODELING OF OAT BISCUITS FORMULA ENRICHED WITH PRODUCTS OF TOPINAMBUR PROCESSING","authors":"N. Shamkova, M. Tamova, A. Varivoda, N. S. Shelest","doi":"10.47370/2072-0920-2022-18-3-106-117","DOIUrl":"https://doi.org/10.47370/2072-0920-2022-18-3-106-117","url":null,"abstract":". Oat biscuits are popular among the population of various age groups. They have good organoleptic properties, but at the same time, high sugar content with low protein and bio-logically active nutrients. The disadvantage of oat biscuits as well as wheat flour cookies, is the imbalance in micronutrient composition against the background of high energy value and sugar content. The authors substantiated the recipe for oat biscuits enriched with Jerusalem artichoke processed products – puree and syrup, taking into account the requirements of “healthy eating”. Jerusalem artichoke is a valuable source of complex carbohydrates, The research was carried out as part of the “Healthy Nutrition” project during the implementation of the strategic academic leadership program in (order of KubSAU","PeriodicalId":31411,"journal":{"name":"Journal of Process Management New Technologies","volume":"64 1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78463428","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":"WEATHER INFLUENCE ON THE ACCUMULATION AND CONTENT OF ASCORBIC ACID IN PEACH FRUITS","authors":"J. Abilfazova","doi":"10.47370/2072-0920-2022-18-3-167-174","DOIUrl":"https://doi.org/10.47370/2072-0920-2022-18-3-167-174","url":null,"abstract":". The results of biochemical studies on the quantitative content of ascorbic acid and dry matter in the fruit pulp of Persica vulgaris (Mill.) are presented. Biochemical analyzes were carried out in 2017-2020 in the Laboratory of Physiology and Biochemistry of Plants of the Subtropical Scientific Center of the Russian Academy of Sciences on peach varieties of different ripening dates cultivated in the subtropical zone of the Krasnodar Territory. One of the micronutrients that has a powerful antioxidant function and helps neutralize free radicals in cells is vitamin C. The objects of the research are 14 peach varieties: Redhaven, Krasnaya Zarya (Redhaven clone), Collins, Maycrest, Dixired, Veteran, Favorit Morettini, June, Maria Serena, Ukrainian, Larisa, Fayette, Glorious. It has been revealed that the content of vitamin C in peach fruits depends on weather conditions, on the place of growth, ripening time and varietal characteristics. Biochemical analysis of peach fruits has shown varietal differences in the content of vitamin C. It has been revealed that, basically, varieties of early ripening (Collins, June, Spring call, Maria Serena) have a low content of ascorbic acid 8.10– 10.40 mg% compared to the control Redhaven variety. The varieties Krasnaya Zarya, Maycrest, Dixired, Favorit Morettini, Fayette, Redhaven have a high content of vitamin C 13.44–17.54 mg%. Indications of dry matter in peach fruits ranged from 7.21–28.0%, which indicate the quality, trans-portability and keeping quality.","PeriodicalId":31411,"journal":{"name":"Journal of Process Management New Technologies","volume":"34 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87293037","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"THE EFFECT OF SULFITATION TREATMENT OF BEET-SUGAR PRODUCTION SEMI-PRODUCTS ON THE PROCESS OF INTENSIVELY COLORED HIGH MOLECULAR COMPOUNDS INHIBITION","authors":"N. Daisheva, V. Gorodetsky, S. Semenikhin, M. Usmanov","doi":"10.47370/2072-0920-2022-18-3-24-35","DOIUrl":"https://doi.org/10.47370/2072-0920-2022-18-3-24-35","url":null,"abstract":"","PeriodicalId":31411,"journal":{"name":"Journal of Process Management New Technologies","volume":"107 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90328195","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":"LACTOSE-FREE DAIRY PRODUCTS: PROSPECTS FOR THE PRODUCTION","authors":"Mohammed El Amine Khelef, Y. Golubtsova, S. Ivanova","doi":"10.47370/2072-0920-2022-18-3-94-105","DOIUrl":"https://doi.org/10.47370/2072-0920-2022-18-3-94-105","url":null,"abstract":"","PeriodicalId":31411,"journal":{"name":"Journal of Process Management New Technologies","volume":"30 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78919669","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}