Kuban State Technological University
Author list of organization
List of articles written by the authors of the organization
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INNOVATIVE TECHNOLOGICAL RECEPTIONS IN PRODUCTION OF AIR CRYPES
DescriptionIn modern food production, extrusion is an actual and effective variant of intensification of technological processes. Its essential advantage is the possibility of correcting the content of proteins, vitamins and minerals in the finished product. The analysis of works devoted to the problems of obtaining food products of valuable food composition by extrusion technology shows the importance of further work in this direction. The purpose of the work was to analyze the technological methods of producing snacks on a nut-and-grain basis, taking into account the need to obtain a complex of substances of daily requirements with a small volume of consumed food. In accordance with the purpose, the main tasks of the work were identified. To substantiate the expediency of producing grain crips balanced and enriched composition; investigate the chemical composition and substantiate the choice of raw materials for the production of crisps of high nutritional value; to offer techniques for improving the technology of obtaining extruded snacks; to develop recipes and to test the improved technology of obtaining food snacks on a nut-and-grain basis. In the course of the work, the qualitative composition of the main grain and auxiliary plant species was investigated. We studied the optimal technological parameters of the production process of air snacks and original flavor combinations. We established expedient extrusion conditions for obtaining a product with predetermined properties. Various parameters of the final air product obtained by optimizing the formulation components were added when blending CO2-extracts and some types of CO2-meal. The composition and properties of the investigated objects were evaluated according to generally accepted procedures. When creating graphs, optimizing the formulation composition and for static processing of the results of the research, mathematical methods were used. The technological parameters of the production process of air snacks from domestic raw materials and original flavor and biologically active additives are presented. Formulations of new snack products are proposed. Ways of optimization of the applied technology in order to obtain a product of higher nutritional value are presented
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INNOVATIVE TOOLS OF BUSINESS MANAGEMENT BASED ON PRINCIPLES OF MARKETING
DescriptionWith increase in mobility of an environment that is characteristic for modern economic conditions, the stable and rigid control system becomes insufficiently effective. The aspects of development of the organizational and economic mechanism of business management based on management-marketing principles are considered. Definitions of concepts of “marketing management”, “mechanism of marketing management” are given
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Description
In Russia, as well as in foreign practice, classic yogurts are more required. Depending on the value of imported dry starters, the proposed technology allowing reduction in their quantities in yogurt technology is very crucial. It will affect the cost of the finished products. In yogurt technology, the possibility of using physical techniques, with the purpose of intensifying the process of producing yogurt, is very little reflected. Pre-activation of the leaven by electromagnetic field – lower frequency before fermenting in the production of yogurt is one of the technological tricks that speed up the fermenting process and reduce the quantity of starters. The advantage of the proposed technology is its ease of implementation, not requiring additional cost of electricity and also enhanced maximum reduction of additional chemicals which are used as raw materials to create a special environment for the growth of microorganisms belonging to the leaven. In this work, the overview of the existing principles for accelerating the fermentation process of milk is given. In this work, the research results of accelerating technology of fermenting milk for yogurt are presented. Mathematical process of experimental data enables the optimization, fermentation process using leaven FD-DVS YF-L812 10Yo-Flex. The optimal temperature and duration for the maximum acceleration of the process of obtaining yogurt at a given frequency of electromagnetic field are identified. We have given organoleptic characteristics of yoghurt prepared using the activated ferment
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Description
In the article we have studied the effect of vibration on the extraction process of inulin from Jerusalem artichoke tubers. The dependence of the output of inulin on the duration and frequency of exposure has been indicated. We have also identified the perspectives of using this technology for the extraction of inulin from plant material
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USE OF INNOVATION TECHNOLOGIES OF THE COMPLEX TOMATO RAW MATERIAL PROCESSING
DescriptionIn the article we have given theoretical substantiation and proposed the innovation technologies of the complex tomato raw material processing with the use of physical, physicochemical and biochemical methods of action on the tomato raw material, the semi finished products, such as the action of electromagnetic fields and super high frequencies radiations, ultrasound treatment and CO2- extraction
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USING GENETIC ALGORITHMS FOR TRAINING NEURAL NETWORKS
DescriptionIn this article we have shown how to find sub-optimal neural networks using genetic algorithms
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THE USE OF MODERN MANAGEMENT TECHNOLOGIES BY COMPANIES OF SMALL BUSINESS
DescriptionThe analysis of modern administrative technologies is presented: their use, toolkit, features of application in the course of functioning of the companies of small business. Advantages and specificity of application of the balanced administrative systems in managerial process by the enterprises small business in building, public catering and trade are estimated in details. The use of the offered administrative technologies allows to increase essentially profitability of sales of companies of small business
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HOW TO USE SOLID WASTE OF OIL AND GAS INDUSTRY IN CERAMIC BRICKS PRODUCTION
DescriptionIn this article the recycling problem of solid waste of oil and gas industry is observed. We have developed the bases of resource saving technology for minimizing exhausted sorbents and catalysts pollution with their using as silica-containing additives in raw mix for production of ceramic bricks of standard quality
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USING TECHNOLOGIES OF EXPERT SYSTEMS FOR SECURITY IN INFORMATION SYSTEMS
DescriptionThe article is devoted to the expert systems technology using to monitor the correct operation of the software and databases. It is noted that the main issues of security management in critical information systems is a process of observation and collection of information in a computing environment. Observation results should be evaluated and processed by an expert on security and then recorded in the database of expert systems. One of the possible options for security management of distributed computing network - creating a security machine. It will ensure: minimum response time to external perturbations; the accuracy of the audit protected by S-interface and independent decision-making process of the state of the controlled elements of information systems. After that, the agent is completely worn out; it is destroyed and replaced by a new one. This aging mechanism protects agent from analyzing and from external attacks
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THE STUDY OF LEARNING ALGORITHMS OF NEURO-FUZZY SYSTEMS CONTROL OF BIOTECHNOLOGICAL PROCESS
DescriptionThe subject of study of this work was learning algorithm of neuro-fuzzy systems with different membership functions. In the prior works there are no published studies of such studies, making it difficult synthesis of neuro-fuzzy control system with new objects in the application of biotechnology, including technological agribusiness entities. A comparative analysis of learning algorithms of neuro-fuzzy system with different membership functions using the method of error back propagation and а hybrid method. For this we used a training sample that contains data of temperature and concentration of dissolved gas in the culture liquid: oxygen (pO2), carbon dioxide (pCO2) of a biotechnological process. It is shown that the hybrid method carries out training of a neural network for the number of periods is 23 times smaller than the algorithm back-propagation errors. The studies found that the two-sided Gaussian membership function provides the smallest learning error of the network δ equal of 3,28•10–3, compared to the other, giving the largest error of training the neural network δ=0,138. Therefore, the task of running the fermentation process effective is the use a hybrid method of education and two-sided Gaussian membership functions. According to the research, we can conclude that for the adaptation of neuro-fuzzy network ANFIS and fuzzy inference system Sugeno zero order to solve biotechnological process control tasks microbiological production efficiency is to use a hybrid method of education and bilateral Gaussian membership functions