Статьи журнала - Вестник Воронежского государственного университета инженерных технологий
Все статьи: 2293
SWOT-анализ как инструмент оценки социально-экономического развития муниципальных образований
Статья научная
Раскрыт механизм осуществления SWOTанализа социально-экономического развития муниципалитета. SWOT-анализ рассмотрен как метод стратегического планирования, заключающийся в выявлении результатов взаимодействия факторов внутренней и внешней среды социально-экономического развития муниципального образования и разделении их на четыре категории: сильные стороны, слабые стороны, возможности и угрозы. Обозначена роль анкетирования и оценки мнения различных респондентов (населения, предпринимателей, органов власти, общественных организаций) для подтверждения подлинности статистических данных в рамках выделения сильных и слабых сторон, а также возможностей и угроз на мезоуровне. Показан пример формирования ключевых проблем и конкурентных преимуществ муниципалитета, являющихся основой для разработки генеральной цели и стратегических приоритетов долгосрочного развития муниципального образования на основе использования методики SWOTанализа социально-экономического развития муниципального образования...
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Scientific and practical approaches to the development of new-generation confectionery products
Статья научная
A modern progressive direction in the development of confectionery production is the creation of new resource-saving technologies and the development of flour confectionery products with a reduced energy value based on the use of various types of non-traditional and local raw materials. The application of oilseed cake in the food industry makes it possible to enrich products chemical composition with proteins, lipids, dietary fiber, vitamins and minerals. The use of amaranth oil cake as a dry component allows the biological value increase, as it is characterized by a high content of easily digestible protein (18-20%) containing all essential amino acids in sufficient quantities. Recently, special attention has been paid to the introduction of animal fats to the food industry. Bone fat occupies a special place among them. It is produced from bones, regardless of the type of meat from which they were obtained. The application of bone fat allows to enrich foods with polyunsaturated fatty acids, as well as improve the ?-3 / ?-6 ratio of fatty acids in the diet. Taking into account the traditional technology, as well as the properties of amaranth cake and bone fat, the recipe for "Mayachok" gingerbread was developed to adjust chemical and fatty acid composition. The recipe for custard gingerbread with the addition of 15% amaranth oil cake and 11% bone fat to the flour mass in the dough improves organoleptic and physicochemical indicators; to increase their biological value (by 24.5%); to obtain products with the most balanced amino acid composition (amino acid rate for lysine is 44.5%); to balance the ?-3 / ?-6 ratio of fatty acids; to increase the calcium content in products and to normalize its ratio with magnesium and phosphorus - Ca: Mg: P - 1: 0.65: 1.65. The components added improve the structural and mechanical properties of the choux pastry, such as plasticity, elasticity, absorptivity.
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Scientific research on the improvement of commercial banks and application of innovations
Краткое сообщение
It should be borne in mind that the global changes taking place in the world have led to significant innovation changes in financial institutions, one of the main mechanisms in the information economy, and have had a significant impact on the rapid development of the banking sector and the specialization of modern requirements. Proper regulation of market relations has always been a private and public sector. In particular, the study of the globalization processes and the problems that arise as a result of the activities carried out in the banking sector are on the agenda. The elimination of problems in the banking sector and further development and improvement of the service sector will always remain relevant. The new requirements for economic conditions to adapt to the requirements of the modern era come in parallel, respectively. To apply new banking products, strategy and policy based on the bank's marketing service information and materials should be prepared. Bank's strategy and policy should be formulated specifically in the plan for preparation, supply and sale of banking products...
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Simulation of ethylene oxide production from ethylene cholorhydrin
Статья научная
This research has been performed in the Ethylene Oxide production process. It is a flammable and colorless gas at temperatures above 11 °C. It is an important commodity chemical for the production of solvents, antifreeze, textiles, detergents, adhesives, polyurethane foam, and pharmaceuticals. Small amounts of Ethylene Oxide [EO] are used in manufacturing fumigants and sterilants for spices and cosmetics, as well as hospital sterilization for surgical equipment. Modern Ethylene oxide [EO] productions employ either air or oxygen (O2)to oxidize ethylene (C2H4) with a silver catalyst on an alumina oxide carrier[Ag/Al2O3]catalyst packed in a fixed-bed reactor (plug-flow reactor)but the oxygen-base reaction process is more desirable here we used oxygen. Mainly two reactions occur, partial oxidation of ethylene to ethylene oxide and total oxidation of ethylene to carbon dioxide and water. The design models of the process in this research based on a three-part system. They are: the reaction system, absorption system and Ethylene Oxide [EO] purification system. The largest cost in production of ethylene oxide is ethylene therefore, it’s important to optimize the selectivity towards ethylene oxide and thus reduce the consumption of Ethylene. The aim of this work is to create a simulation model of the Ethylene Oxide production process from Ethylene using Aspen Hysys V9. Also to knowing the optimum operational conditions (temperature -pressure -flow rate) for the oxidation reactions of Ethylene. The simulation was running three times with various operational conditions to make a good result. The conclusion was that during operational time the activation energy increased for both reactions which have to be compensated with increasing reactor temperature. At the same time the selectivity for producing Ethylene Oxide decreases, i.e. more carbon dioxide and water are formed. The simulation models yield Ethylene Oxide with purity of 99.2%.
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Simulation of municipal solid waste gasification in fixed bed reactor
Статья научная
The objective of this work is simulating municipal solid waste gasification in fixed bed reactor. A comprehensive process model developed to simulate municipal solid waste (MSW) gasification in fixed bed reactor using an Aspen Plus simulation .To predict and analyze the municipal solid waste pyrolysis and gasification process in an updraft fixed bed more veritably and appropriately, numerical modeling based on Gibbs energy minimization was executed using the Aspen plus software v(9). Rstoic is a block that can be used to simulate a reactor with the unknown or unimportant reaction kinetic that will describe drying section(moisture evaporated).The Ryield model was describe the pyrolysis section, while the Rgibbs model was used for gasification section individually .The proposed model is used to forecast and analyze target performance parameter including syngas composition, lower heating value and carbon conversion rate under different conditions of gasification temperature , and ratios. The results indicate that is a good agreement between data and simulated data obtained using this model .The predicted optimum gasification temperature is about approximately 750°C, and the best ratio of air equivalent ratio is around 0.2 and feed rate 200 kg /hr.
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Статья научная
Gums refer to a type of polysaccharides which are used to increase viscosity and create some other functional properties such as thickening agent, emulsifying agent, stabilizer, crystal inhibitor and so forth. They are classifying based on their nature and originality including, microbial, plant, exudate and animal Gums. This article shortly reviews a group of plant Gums and recent findings in their application. Gums or Hydrocolloids are main compounds which create stability of emulsion via entering into water phase. The importance of these compounds is on viscosity and electrostatic reactions to stabilize nonalcoholic emulsion with below properties; 1) easily soluble in cold water, 2) the lowest amount of viscosity in water, 3) having maximum level of emulsifier amount, 4) no creation of gelling. Diversity and functionality of Gums and regarding their still novelty in food industries have made Gums one of the main additives in food formulations. Since sourced of Gums are different we must focus on using them together to improve their synergistic effect but interactions among them and combined matrixes produced by them also need to be studied in details.
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Статья научная
In this article views the result of analysis of condition of monetary movement on the present stage of development and reveals the main results the tendencies and the regularity of development. In the article provides an overview of monetary movement in Russia in the view of the evolutionary phases, including the dynamics of the last millennium. Displayed the assessment of the money weight in the beginning of the century, during the war, at the stage of the economic imbalances in the planned economy. As the results of the analysis of the main indicators of the dynamics of the money weight during the period of formation and development of a market economy.
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The efficiency of using new brands silica gel for colloidal stabilization of beer
Статья научная
The production of beer that meets the requirements of consumers in terms of quality and price is one of the most important aspects of competition in their sales market. It is known that the quality of the beer is associated with colloidal stability, which is often achieved through the use of different methods, such as chemical, enzymatic and physicochemical methods. Chemical methods are used to reduce the rate of oxidative processes in beer by introducing antioxidants. At the same time, enzymatic methods are often used in the mashing step. They involve enzyme preparations to regulate the levels of protein and carbohydrates (?-glucans and dextrins) in the beer. In breweries, physicochemical methods based on adsorbents that help remove major haze components such as protein and polyphenols from beer are commonly used. Since expensive imported materials such as silica gel and PVPP are widely used in Russia, which leads to additional production costs, this work is devoted to studying the possibility of reducing the costs of beer stabilization by replacing imported silica gels with domestic ones. For the study, we used domestic silica gels manufactured by "Tovesorb" (Russia). In addition, we used silica gels of foreign production Stabifix (Germany) and Britesorb L10 (Netherlands) as a control. The obtained results showed the prospects of using domestic brands of silica gel from "Tovesorb" (Russia), which were not inferior to imported analogues in terms of their adsorption properties.
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Статья научная
White brined cheese is a specific dairy product for Balkan Peninsula countries, Mediterranean, North Africa, Eastern Europe and some parts of Asia. The survey was conducted in 2016 at a dairy industry laboratory in R. of Macedonia. In this research work the influence of three different starter cultures of three white brined cheese variants (A, B, C) has been examined regarding the fat content dynamics. The starter culture in variant А (SMCH-5) contained following bacteria strains: Lb. bulgaricus, Str. thermophilus and Lb. acidophilus. In the variant B (Choozit Feta A) the follow bacteria strains were included: Lac. lactis ssp. lactis, Lac. lactis ssp. cremoris, Str. thermophilus, Lb. bulgaricus and Lb. helveticus. The variant C (MOTC 092 EE) was a combination of the strains: Lac. lactis ssp. lactis, Str. thermophilus, Lb. bulgaricus, Lb. helveticus and Lb. casei. The impact of the above mentioned three different starter cultures was determined over the fat content, рН and SH during the process of ripening of the white brined cheese.
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The influence of innovative development on economic security of the region
Статья научная
Fixed assets are an integral component of the productive capacity of any enterprise. The financial results of the enterprise largely depend on their intensity and efficiency of use. The analysis of fixed assets is usually carried out using an integrated and systematic approach, based on their availability, their movement, efficiency of use (including their active part). In the opinion of some authors, the traditional methods of analyzing fixed assets have a number of shortcomings, since they do not take into account the life cycle of an enterprise, the ecological aspects of the operation of fixed assets, the operation specifics of the individual divisions of a company and its branches. In order to improve the methodology for analyzing fixed assets, the authors proposed to use formalized and non-formalized criteria for analyzing the risks associated with the fixed asset use. A survey questionnaire was designed to determine the likelihood of the risk of economic losses associated with the use of fixed assets...
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The mechanisms of implementation of the state programs in the agrarian sector of economy
Статья научная
Modern studies in the field of public administration confirm the high efficiency and prospects of using targeted programs at various levels. The formation and realization of targeted programs in the implementation of the agrarian policy of Russia allow of solution of the most significant problems of the latter, while observing all planning principles and constantly monitoring the results achieved. The author of this article analyzes the use of targeted programs on the example of the “State Program for the Development of Agriculture and Regulation of Agricultural Products, Raw Materials and Food Markets”. He considers the directions and causes of its changes, the amount of financing aimed at its implementation, the distribution of responsibilities for its implementation and monitoring. The author also compares this program with the similar one at the level of the Voronezh region, identifies and substantiates common features and signs of difference. In addition to the positive aspects, it is indicated that the regional authorities are not yet fully aware of and so do not use the level of independence available to them in the formation and implementation of agricultural policy. The article proves the strategic nature of program-target planning, its specificity and systemic nature, which makes it attractive for public administration. A general conclusion is drawn on the effectiveness of targeted programs as a mechanism for implementing agricultural policy at the national and regional levels.
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Статья научная
Lettuce (Lactuca sativa) is a major leafy vegetable and is commonly used in salad mixes and sandwiches. Therefore, lettuce can contribute significantly to the nutritional content of healthy diets. One specific nutritional problem that needs attention is mineral (e.g., Fe, Zn) malnutrition, which impacts over two-thirds of the World’s people living in countries of every economic status. Also, consumption of salads Microgreens, the edible cotyledons of many vegetables has been gaining popularity as a culinary trend due to its flavor and density of minerals that can be sustainably produced in almost any locale. In this study, the nutrient contents of both mature and microgreen oakleaf lettuce grown on rockwool mat were assessed and compared to each other together with the phytonutrient contents like ascorbic acid, total antioxidant capacity and total phenolic content. Of the 10 nutrients examined (P, K, S, Ca, Mg, Mn, Cu, Zn, Fe, N), lettuce microgreens had significantly larger quantities of all nutrients than mature lettuce except for the Ca and K. As microgreens can be grown easily in one’s home using the methods used in this study, they may provide a means for consumer access to larger quantities of nutrients per gram plant biomass relative to store-bought mature lettuce, which had relatively lower nutrient contents than microgreens with respect to most nutrients examined.
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Статья научная
This paper presents the results of experimental study on the possibility of improving consumer properties of lettuce (Lactuca sativa - var. Dubachuk MC) grown under the conditions of closed system in ISR-0.1 phytotron by applying foliar treatment of different concentrations of 1-ethoxysilatran - a new silicon based preparation belonging to Silatrans group. The trail demonstrated no effect of the preparation when applied in a concentration of 5.10-4 ml/l in ES1 treatment. However, the effectiveness starts upon using higher concentrations. The best yield components were obtained as a result of foliar treatments of ES3 and ES4 with concentrations of 5.10-3 and 10-2 ml/l respectively. Applying foliar treatment in vegetative phase resulted in complex effect of activation of physiological processes in plants, stimulating the photosynthetic activity and accumulation of photosynthetic pigments by recording a 22.7% increase in chlorophyll-a and 18.6% in carotenoids content in fresh leaves...
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The ways to improve the financial results of the housing and utility sector companies
Статья научная
Housing and communal services is an integral part of the social sphere of any settlement. Currently, its technical condition is characterized by a high degree of wear, low efficiency and loss of resources and coolants. Because of this, housing and communal services is unattractive to investors. A detailed analysis of the financial results of the municipal unitary enterprise of the Kamenno-Stepnoy rural settlement “Oasis” was carried out, the reasons for the decrease in efficiency by types of activities: heat supply, water supply, sanitation and solid waste management were identified. The analysis of the problems of the work of the MUE “Oasis” for 2016-2018. In 2017, from the 7.3 km heating network, 2.1 km already needed to be replaced, and in 2018 - 2.3 km or 31.5%. The number of accidents for 2017-2018 on heat supply sources (on steam and heat networks) - 4. Among water consumers, less than 50% have individual meters. For 2017-2018 7 accidents occurred on the water supply system, water losses amounted to approximately 13% of its total volume...
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Статья научная
The main problems of mankind in recent decades are the accumulation of various industrial, agricultural, and food production wastes. Their ineffective disposal and management practices have a detrimental effect on human health and cause environmental pollution, which requires urgent action. Food waste has become a complex phenomenon lately, attracting the attention of scientists, consumers, and activists. This study aims to apply the biotechnology of converting food waste into crystals of polylactic acid (PLA), a monomer for biodegradable plastic. A food waste sample is taken from the student canteen; wash, to remove impurities and fermentation of carbohydrate waste by autotrophic lactic acid bacteria in a natural process for about seven days in the optimal temperature range. Finally, lactic acid molecules polymerized by condensation reaction to form poly L-lactic acid (PLA) crystals, and then a biodegradable bioplastic.
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Автоматизация контроля качества гомогенизации молока методами ультразвуковой спектроскопии
Статья научная
В работе рассмотрена возможность определения степени гомогенизации молока и молочных продуктов с использованием спектров поглощения ультразвуковых колебаний. Рассмотрены преимущества данного метода при его использовании в автоматизированных системах на производстве. Обоснованы теоретические предпосылки данного метода, а также возможность определения распределения жировых шариков в молоке в зависимости от их размеров. Осуществлен вывод математических зависимостей, показывающих связь между степенью гомогенизации молочных продуктов и акустическими свойствами среды, такими как скорость распространения ультразвуковых колебаний в исследуемой среде и коэффициента поглощения в среде, при определенной частоте ультразвукового воздействия и температуре среды. Показано, что измерение распределения акустических свойств молока по частоте, оценка по ним функции плотности спектра времен релаксации, а затем переход от времен релаксации к массам частиц позволяют осуществлять оперативный контроль распределения масс жировых шариков по фракциям. Теоретические обоснования подтверждены проведением экспериментальных исследований, по результатам которых отчетливо прослеживается зависимость степени поглощения ультразвуковых колебаний от степени гомогенизации молока. Рассмотрена зависимость между оценками релаксационных спектров и первых двух моментов статистического распределения жировых шариков молока, которая показала их взаимосвязь. Предложены возможные направления совершенствования рассматриваемого метода для повышения достоверности получаемых результатов.
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Автоматизация обработки микрофотографий молочных продуктов с использованием ImageJ и Statistica
Статья научная
В статье рассмотрены вопросы построения алгоритмов автоматизированной обработки микрофотографий молочных продуктов. Автоматическая обработка микрофотографий молочных продуктов актуальна при исследовании степени их гомогенизации. Микрофотографии молочных продуктов несут информацию о распределении жировых шариков по массовым фракциям. На сегодняшний день существует большое количество программных продуктов, осуществляющих обработку изображений и избавляющих исследователей от рутинных операций ручной обработки данных. Однако требуется их адаптация для осуществления обработки микрофотографий молочных продуктов. В данной работе предлагается использовать для обработки пакет прикладных программ ImageJдля обработки графических файлов, полученных с помощью цифрового микроскопа, а для расчета статистических характеристик предлагается использовать пакет прикладных программ Statistica. Алгоритм обработки состоит из последовательных стадий преобразования в формат оттенков серого цвета, шкалирования, фильтрации, бинаризации, распознавания объектов и статистической обработки результатов распознавания. Результатом работы реализованных алгоритмов обработки данных является функция распределения жировых шариков по объемным или массовым фракциям, а также статистические параметры распределения (математическое ожидание, дисперсия, коэффициенты асимметрии и эксцесса). Для осуществления проверки работы алгоритма и его отладки проведены экспериментальные исследования. Проведена гомогенизация фермерского молока при разных давлениях гомогенизации. Для каждого образца были сделаны микрофотографии и проведена обработка снимков в соответствии с предлагаемым алгоритмом. Проведенные исследования показали эффективность и возможность реализации предложенного алгоритма в виде скрипта на языке java для пакета программ ImageJс последующей передачей данных в виде файла в пакет прикладных программ Statistica.
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Статья научная
В статье рассмотрено пошаговое действие по использованию трех компьютерных программ: «Arduino IDE», «Modbus OPC Universal Master Server» и «Master Scada» для создания проектов автоматизации предприятий общественного питания. Фактическое повторение приведенного в работе примера автоматизации горячего цеха позволяет освоить методы проектирования на базе современных цифровых технологий. В представленных методах автоматизации для измерения параметров технологических процессов производства блюд на предприятиях общественного питания мы рекомендуем использовать интегральные датчики. Существующие датчики температуры, давления, перемещения, влажности хорошо адаптируются с современными микроконтроллерами, что позволяет создавать компактные недорогие устройства первичного сбора и обработки информации. На примере созданного в работе OPC-сервера показан метод передачи собранной информации в компьютер диспетчера, следящего за процессами варки продуктов в горячем цеху предприятий общественного питания...
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Статья научная
Определение состава исходного вещества выполнялось с помощью электронного сенсорного прибора «электронный нос», состоящего из 8 датчиков, на которые с помощью шприца подавался воздух с парами спирта, содержащего разного рода примеси. Сигнал с датчиков записывался с частотой дискретизации 1 с на протяжении 120 с. Выходные данные прибора были представлены в двух разных интерпретациях - в виде кривых, полученных от каждого датчика, либо площадей под кривыми. Цель работы - построение системы распознавания 11 примесей и воды в исходном веществе. Определение состава исходного вещества выполнялось с помощью «электронного носа», позволяющего получить по 120 значений с каждого из 8 датчиков в виде кривых либо значений площадей под кривыми. Большое количество классов (12), динамическое представление информации исходных данных делают целесообразным построение системы распознавания образов на основе нейронной сети - многослойного персептрона, обучаемого на основе алгоритма обратного распространения ошибки...
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Статья научная
Одним из резервов экономии топливно-энергетических ресурсов в маслоэкстракционном производстве является совершенствование режимов энергоемкого оборудования, в частности форпресса. В этой связи в работе использовался один из эффективных методов энергосбережения, основанный на оптимизации режимов прессования масличного сырья в форпрессе по технико-экономическому показателю. В качестве критерия оптимизации использовались удельные теплоэнергетические потери. Нами предлагается автоматическая оптимизация процесса двухэтапного прессования, включающая измерение масличностей исходного продукта и экспеллерного жмыха, температуры исходного продукта, расхода исходного продукта и выхода масла на первом этапе отжима в форпрессе и второго этапа отжима на экспеллерах, дополнительно осуществляют подвод пара в чанную жаровню, измеряют среднеинтегральную температуру по продукту в жаровне и после выхода из нее, расход пара, потребляемую мощность регулируемого привода форпресса. По измеренным значениям масличностей исходного продукта и экспеллерного жмыха определяют текущее значение их соотношения, в зависимости от которого устанавливают частоту вращения шнека в форпрессе путем воздействия на мощность регулируемого привода форпресса с коррекцией соотношения масличностей по текущему значению давления в зоне прессования, а по температуре исходного продукта устанавливают расход пара с коррекцией по значению среднеинтегральной температуры в чанной жаровне. При достижении текущим значением давления максимального значения снижают частоту вращения шнека форпресса, а температуру нагрева продукта в зоне чанной жаровни стабилизируют путем воздействия на расход пара в ней с коррекцией по текущему значению температуры исходного продукта.
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