Таuridа Scientific Herald. Series: Technical Sciences

CHARACTERISTICS OF THE PROPERTIES OF ALTERNATIVE FUEL CREATED FROM MUNICIPAL WASTE

V. I. Kravchenko — Thu, 27 Mar 2025 00:00:00 +0200

The article presents the rationale, method of manufacturing and obtaining composite biofuel in the form of pellets based on municipal waste, as well as methods used to determine its main thermal characteristics. Traditional methods of utilizing sewage sludge, which remains for years in sludge landfills, and fallen leaves are inefficient from an economic and environmental point of view or are prohibited. Given the strict environmental standards and high costs of waste processing in Ukraine, their disposal becomes a critical problem due to mass production and large volumes. Utilization of sludge sediments of municipal wastewater treatment plants with their use as a source of thermal energy is one of the promising areas. Adding fallen leaves to the sediments will allow the production of environmentally safe composite biofuels with improved physical and thermal characteristics. The production of granular fuel was carried out using sewage sludge from municipal wastewater treatment plants of the Dnipro-Kirovograd Industrial Complex and fallen maple leaves of the city of Kropyvnytskyi. The main thermal characteristics of composite pellets were experimentally established, namely: density, strength, moisture and ash content. A mixture of sewage sludge and fallen leaves in proportions from 10/90% to 50/50%, respectively, allows obtaining sufficiently high-calorie pellets with a heat of combustion of 18.0 MJ/kg. The resulting composite pellets are environmentally friendly fuel, are low-cost and have sufficiently high thermal characteristics. The use of such alternative biofuels is appropriate for use not only in residential heating systems, but also in industrial plants for the production of thermal and electrical energy in the agro-industrial, municipal and energy sectors.

IMPROVEMENT OF THE ELECTRICAL PARAMETERS OF THE SCHOTTKY BARRIER DIODE

V. M. Lytvynenko — Thu, 27 Mar 2025 00:00:00 +0200

A Schottky diode is a semiconductor diode whose rectification properties are based on the interaction of a metal and a depleted semiconductor layer. A metal-semiconductor transition is used to create Schottky diodes. The operation of these diodes is based on the transfer of the main charge carriers and is characterized by high speed, since they do not have the accumulation of non-main charge carriers characteristic of p-n transitions. Schottky diodes are used as elements of integrated circuits, as well as as discrete devices. Most often, for the manufacture of Schottky barrier diodes, substrates made of silicon with low resistance and a thin layer of epitaxy with high resistance are used. A metal electrode is applied to the surface of the epitaxy layer to obtain a rectifying contact. The article discusses the causes and mechanisms of degradation of the reverse characteristics of the Schottky diode. It is shown that the reason for the low yield of diodes is the significant influence on their reverse characteristics of structural defects and foreign impurities and the quality of the surface of diode structures. It has been established that the main reason for the low yield percentage of suitable studied Schottky diodes is oxidizing packing defects formed in the active regions of diode structures during high-temperature operations, as well as surface effects due to impurities. The conducted studies showed that the most effective method of preventing the formation of ODS is the method of creating a heterogenization region on the reverse side of the plate with the help of implantation of argon ions in the reverse side of the plate and subsequent annealing of the plates in a mixture of nitrogen and oxygen before the deposition of silicon nitride layers. To improve the state of the surface of diode structures and reduce the level of their reverse currents, a method of heterization of extraneous impurities on the surface of diode structures was developed by means of boron diffusion into the working side of the plates after the formation of the SiO2 protective layer. The experimental results of the study of the effect on the reverse characteristics of the two-way heterojunction Schottky diode are presented, as well as the possible mechanisms of this effect are analyzed. The effectiveness of the proposed technology with the use of hetering in reducing the level of reverse currents and increasing the output of suitable devices is shown.

OPTIMIZATION MANUFACTURING TECHNOLOGY OF ULTRAHIGH-FREQUENCY DIODE

V. M. Lytvynenko, V. O. Zubenko — Thu, 27 Mar 2025 00:00:00 +0200

A microwave semiconductor diode (microwave diode) is a semiconductor diode designed for converting and processing a microwave signal. Semiconductor microwave diodes are used in various radio electronic equipment and measuring equipment in the microwave range, i.e. at frequencies above 300 MHz. Initially, microwave diodes were used for detecting and mixing signals. For these purposes, point diodes were used, in which the rectifying electrical transition occurred between the semiconductor crystal and a clamping metal electrode in the form of a pointed spring. Recently, new types of microwave diodes have almost completely replaced point detector and mixing diodes. They make it possible to solve the problems of generating and amplifying electromagnetic oscillations in the microwave range, frequency multiplication, modulation, regulation, signal limitation, etc. However, despite their widespread use, the cost of microwave diodes remains relatively high due to the low yield of usable diodes, which is explained by the high level of reverse current of the devices. The article discusses the causes and mechanisms of degradation of the reverse characteristics of microwave diodes. It is shown that the reason for the low yield of diodes is the significant influence on their reverse characteristics of structural defects and impurities and the quality of the surface of varicap structures. It is established that the main reason for the low percentage of yield of suitable investigated varicaps are epitaxial packing defects in the original epitaxial structures and oxidative packing defects formed in the active regions of varicap structures in the processes of high-temperature operations.The conducted studies have shown that the most effective method of preventing the formation of structural defects in epitaxial layers is the creation of a gettering region on the reverse side of the substrates by means of its processing with an Nd – laser. The proposed technology for manufacturing diode structures using gettering with a getter region created on the reverse side of a silicon substrate by laser processing it before deposition of an epitaxial layer is considered in detail. Experimental results of the study of the influence of gettering on the reverse characteristic of a microwave diode are presented, and possible mechanisms of this influence are analyzed. The effectiveness of the proposed technology using gettering in reducing the level of reverse currents and increasing the percentage of yield of suitable devices is shown.

RESEARCH OF DEFORMATION PROCESSES IN COMPLEX TECHNICAL STRUCTURES: HYDROTECHNICAL ASPECT

Yu. A. Onanko, L. V. Kuzmych, A. P. Onanko — Thu, 27 Mar 2025 00:00:00 +0200

The main task of sustainable water resources management is to conduct a proper assessment of the technical condition of hydrotechnical structures. Maintaining them in proper condition is a prerequisite for ensuring the safety of the facilities, as well as the territories adjacent to them.To solve this problem, it is necessary to make changes to the safety of hydrotechnical structures. This involves constant monitoring and operational processing of data from control and measuring instruments installed in water bodies. In addition, it is important to analyze compliance with inspection instructions and assess the strength of the structure using innovative methods. In addition, the experience of other countries in this area should be taken into account.A qualified approach to assessing the safety of existing structures is critical to ensuring their continued reliable operation.Hydrotechnical structures play a significant role in the water management of the river. The most popular of them are dams, locks, barriers, and rapids. These structures perform many different functions, including blocking water on the river, regulating the flow, increasing retention, facilitating the use of river transport, and ensuring the safety of nearby areas by protecting them from floods. Dams are also used in the construction of hydroelectric power plants, for which they are an effective barrier against pollution flowing down the river from the catchment area. This problem is especially noticeable in mountainous areas, where there are strong flows of mud and stones that can damage hydromechanical equipment.Measuring the deformation of a structure is one of the two most important elements of assessing the current operational condition of a hydrotechnical facility, which is especially important when the facility is constantly expanding. For this purpose, a device was developed that can be used in the study of relative static and variable deformation, plasticity, creep of samples from various elements of engineering structures, materials, elements, assemblies in hydraulic engineering, construction, and industry.

INFORMATION SUPPORT FOR THE MULTI-INDEX TRANSPORTATION PROBLEM WITH FUZZY INTERVALS

D. D. Akimov, V. V. Gavrilenko — Thu, 27 Mar 2025 00:00:00 +0200

Modern transportation systems face increasing challenges related to the uncertainty of transport parameters, arising from fluctuating transportation costs, variable delivery times, resource limitations, and the complexity of route coordination. Multi-index transportation problems provide a structured framework for modeling such systems, incorporating multiple criteria, constraints, and interdependencies among parameters. One of the most effective approaches for addressing such challenges is the use of fuzzy intervals to represent uncertain cost and time parameters, enhancing the flexibility and accuracy of optimization solutions.This study presents an information support system for solving the multi-index transportation problem under uncertainty. The proposed system integrates a data input and normalization module, a fuzzy parameter processing mechanism, an optimization module, and a visualization system. It implements both classical optimization methods (modified potential method, simplex method) and modern metaheuristic approaches (genetic algorithms, simulated annealing).Additionally, hybrid algorithms combining adaptive heuristics, machine learning techniques, and fuzzy logic are applied to improve solution quality and robustness to parameter variations.A series of experiments was conducted using both synthetic and real-world datasets to evaluate the effectiveness of different solution approaches. The results indicate that classical methods provide fast solutions in cases with low uncertainty levels but significantly lose accuracy as parameter fuzziness increases. In contrast, metaheuristic and hybrid algorithms demonstrate high adaptability to changing conditions and significantly lower deviations from optimal solutions, albeit at the cost of increased computational complexity.The proposed approach integrates mathematical models with modern algorithmic techniques into a unified information system that automates transportation flow optimization, enhances resource management, and reduces costs. The visualization of computational results allows for the rapid assessment of alternative scenarios, facilitating decision-making in transportation logistics and fleet management.The findings of this study can be applied to the development of software solutions for automated resource allocation, adaptive route optimization, and predictive modeling of transportation network dynamics. Future research directions include extending the proposed model for dynamic transportation systems, integrating deep learning techniques, and utilizing distributed computing to improve efficiency in large-scale logistics networks.

SMART CONTRACTS AS THE FOUNDATION FOR AUTOMATED DECISION-MAKING IN BLOCKCHAIN NETWORKS FOR IOT

Ye. Ya. Kovalchuk, S. Y. Kozlovskyi — Thu, 27 Mar 2025 00:00:00 +0200

The article specifies aspects of automation of processes in IoT through smart contracts, for example, activation of actions based on real-time conditions (triggers), such as exceeding a given sensor threshold. The article selects methods of automation of solutions used in blockchain networks so that people can effectively understand their topic in our daily lives. Integration is becoming a necessity and blockchain technology has already allowed to create a worldwide network in which each transaction is verified and synchronized between many users. Blockchain technology contributes to the emergence of many smart contracts. The aim of the work is to investigate the automation of solutions in blockchain networks for IoT using smart contacts.A smart contract is a condition written in a computer language, upon execution of which the parties signing the smart contract exchange any assets: currency, real estate, shares, etc.Smart contracts will improve such areas of activity as logistics, online shopping, housing rental, banking services, which will lead to a synergistic effect not only in these industries, but also in the economy as a whole. In this article, it was proposed to use smart contacts as a basis for classifying and processing data for IoT. The novelty of the work is based on the application of smart contact technologies in the automation of blockchain networks. Research methods: Analysis and synthesis of literary sources, empirical data and blockchain application cases; system analysis and modeling to develop a conceptual model of a blockchain automated management system. The relevance of the work stems from the modern challenges of an urbanized society for people of an environment with sustainable development and the possibility of improving the quality of life in various aspects. The article will be of interest to scientists, engineers and specialists working in the field of automation of buildings and structures and, more generally, the automation of urban and municipal management.

USE OF ALGORITHMS FOR IMAGE ANALYSIS AND PROCESSING IN VARIOUS FIELDS, SUCH AS MEDICINE AND SECURITY

V. Yu. Kozub, H. O. Kozub — Thu, 27 Mar 2025 00:00:00 +0200

The article describes how medical image processing and security depend on deep learning methods, especially neural networks that automatically work with medical images.The purpose of the article is to create an efficient algorithm for classifying medical images, which allows for a reduction the diagnostic time and increases the accuracy of disease identification. An algorithm for medical imaging has been developed using transfer learning with convolutional neural networks (CNN) to automate the diagnostic process and improve the ability to track diseases on chest X-rays. Scientific novelty. Transfer learning is applied using a previously trained DenseNet121 model for medical image processing. The improvement is carried out by freezing the pre-trained layers, replacing the last layer with a new one corresponding to 14 classes, and using data augmentation methods to increase the generalization ability of the model.Results. The research confirmed that the DenseNet121-based model achieved 85% accuracy on the test dataset. The use of transfer learning made the training time significantly shorter, which increases the accuracy of training compared to conventional from scratch. Data augmentation, such as random rotations and horizontal mirroring, helped improve the model’s generalization performance. Optimization using Adam with a learning rate of 0.001 ensured a steady reduction in training losses.Conclusions. The proposed approach shows efficiency for medical image classification, which can significantly increase the diagnostic process and improve the accuracy of disease diagnosis. Despite the level already achieved, the model needs further improvement and training, including the expansion of the dataset and additional testing to conduct tests on different types of medical images. This research is an important step towards automating image interpretation using deep learning, which opens previously unimaginable applications of artificial intelligence in the medical and security fields.

EVALUATION OF THE EFFECTIVENESS OF LARGE LANGUAGE MODELS IN THE TASK OF KNOWLEDGE GRAPH COMPLETION: METHODS AND PERSPECTIVES

R. Ya. Kondrat, N. M. Bilous — Thu, 27 Mar 2025 00:00:00 +0200

The automation of knowledge graph (KG) completion is a key task in artificial intelligence, with applications in dialogue systems, search engines, and analytical platforms. This study evaluates the effectiveness of large language models (LLMs) in knowledge graph completion (KGC) by analyzing three models: GPT-4o, GPT-3.5-Turbo-0125, and Mixtral-8x7b-Instruct-v0.1.The research assesses model performance in Zero-Shot and One-Shot scenarios and examines the impact of different prompting strategies, including in-context learning (ICL) and chain-of- thought (COT) reasoning. Two specialized datasets are utilized, containing both explicit and implicit entity relationships, enabling the assessment of models’ reasoning capabilities. The analysis employs a strict evaluation paradigm, requiring an exact match between predicted and reference triples, as well as a flexible paradigm, allowing for partial matches and post-processing adjustments. The findings demonstrate that LLMs can be effective in KGC tasks, yet their performance heavily depends on prompt quality, the presence of examples, and output formatting precision.Detailed prompts without examples do not consistently improve results, while Zero-Shot prompting proves less effective than One-Shot approaches. GPT models exhibit greater alignment with given instructions, whereas Mixtral-8x7b tends to include additional explanatory text, making its integration into structured KG systems more challenging. Despite advancements, LLMs still face limitations in output formatting, recognition of implicit relationships, and dependency on prompt formulation. Future research should focus on prompt optimization, refining learning methodologies, and integrating LLMs into more complex KG systems, enhancing the accuracy and efficiency of automated knowledge completion.

APPROACHES TO REDUCING THE CARBON FOOTPRINT IN TRAINING LARGE ML MODELS

O. O. Korostin — Thu, 27 Mar 2025 00:00:00 +0200

The study’s relevance is due to a significant increase in the use of machine learning, accompanied by an increase in the energy consumption required to train large models. This creates a significant carbon footprint that threatens environmental sustainability. To reduce the environmental impact of technological development, the problem requires the integration of energy-efficient approaches and the introduction of renewable energy sources.The study aims to develop effective approaches to optimising computing processes, with the aim of reducing energy consumption during the training of machine learning models.The study uses system analysis to assess current approaches to reducing the carbon footprint.It also compares technological solutions and summarises the results to develop comprehensive recommendations.It has been established that the main areas of optimisation are the introduction of energy- efficient algorithms, in particular Pruning and Quantisation, using specialised equipment (TPU, GPU, ASIC), distributed computing and energy consumption monitoring systems. It has been proven that integrating renewable energy sources, such as solar and wind energy, into data centre operations significantly reduces carbon emissions. It is revealed that the main problems remain the high cost of energy-efficient equipment, insufficient transparency of algorithms and limited access to green energy.The study results confirm that energy-efficient practices in machine learning can significantly reduce the environmental impact of computing processes. It is recommended that systematic energy consumption monitoring be introduced, infrastructure developed to support green computing, and international standards harmonised in this area.Prospects for further research are focused on improving artificial intelligence models’ performance in conditions of limited resources, developing adaptive algorithms, and minimising environmental risks associated with the introduction of modern technologies.

PERFORMANCE EVALUATION OF NEURAL NETWORKS FOR ANOMALY DETECTION IN BUSINESS PROCESSES

S. А. Korotenko — Thu, 27 Mar 2025 00:00:00 +0200

The of this study is to evaluate the effectiveness of various deep neural network (DNN) architectures for anomaly detection in business processes, which is a critical task in the context of digital transformation and automation of managerial decisions. The study examines and compares different architectures: graph neural networks (GNN) for detecting structural anomalies, recurrent neural networks (LSTM, RNN) and transformers (Transformers) for time series analysis and forecasting, as well as autoencoders (Autoencoders) for processing attribute-based data. An adaptive approach is proposed, integrating the advantages of different models depending on the type and characteristics of a business process. The research is based on a large dataset extracted from a BPMS system, including enriched process graphs with business parameters. Four main types of anomalies are considered: Missing Steps, Duplicate Steps, Wrong Route, and Abnormal Duration.The experimental part of the study evaluates model performance using key metrics, including Precision, Recall, F1-score, AUC-ROC, AUPRC, ADR (Anomaly Detection Rate), FAR (False Alarm Rate), and FNR (False Negative Rate), as well as training time and a confusion matrix for a detailed analysis of predicted class distributions. The results indicate that Transformers achieve the highest accuracy in detecting complex event sequences, GNNs excel in identifying structural anomalies, and Autoencoders perform effectively when working with attribute-based datasets.Recommendations are provided for selecting an appropriate architecture based on the specific characteristics of a business process and computational resource constraints. The findings can be applied to optimize process monitoring, automate anomaly detection, and enhance the efficiency of business process management in a rapidly evolving digital environment.

MODERN TECHNOLOGIES FOR NETWORK SECURITY MONITORING: THE ROLE OF SIEM WAZUH IN THREAT DETECTION AND RESPONSE

O. P. Koshova, D. V. Lysenko, S. I. Volkov — Thu, 27 Mar 2025 00:00:00 +0200

In today’s digital environment, the proliferation of network resources and devices makes them attractive to cybercriminals. The increasing sophistication of attacks such as DDoS, data breaches, malware and phishing calls for new approaches to cyber defense. A particular difficulty is the protection of large corporate and cloud infrastructures, where volumes of data require automation to detect threats and respond to them.One of the solutions is the implementation of SIEM systems, in particular the open platform Wazuh, which provides security monitoring, event management and analytics. Its functionality includes file integrity monitoring, event correlation, regulatory compliance, and behavioral analysis for real-time threat prevention. Its advantages, practical effectiveness and possibilities of integration with other security components are analyzed. In the process of the research, practical testing of Wazuh, analysis of the functionality of the threat detection system, response automation and compliance with regulatory requirements was carried out. Integration with other tools, such as Suricata’s IDS, allowed detection of complex multi-stage attacks and reduced response time.Testing showed threat detection accuracy of up to 98% and a low rate of false positives.Wazuh’s automation functionality has reduced incident response time to 1-2 minutes. The system demonstrated stable operation in large networks and the possibility of integration into cloud environments. Wazuh has also proven itself to be competitive against commercial solutions such as IBM QRadar due to its open source, customization flexibility and cost-effectiveness.The Wazuh SIEM system is an effective tool for ensuring network security in today’s cyberspace.Open architecture and wide functionality make it relevant both for large organizations and for small businesses that seek to reduce the risks of cyberattacks at minimal financial costs.

A RANDOM FOREST-BASED METHOD FOR DETECTING FEATURE DEPENDENCIES: A COMPARISON WITH PEARSON CORRELATION, MUTUAL INFORMATION, AND DISTANCE CORRELATION

A. A. Lytvyn — Thu, 27 Mar 2025 00:00:00 +0200

In this work, we introduce a novel method for identifying dependent features in datasets that lack a target variable, a critical challenge in unsupervised learning. Understanding feature dependencies is essential in many machine learning applications, including dimensionality reduction, feature selection, and data preprocessing, where capturing both linear and nonlinear relationships among features is necessary. Traditional methods for dependency detection, such as Pearson correlation, mutual information, and the correlation of distances, have been widely used but often exhibit limitations, particularly when dealing with complex, high-dimensional data or non-linear dependencies.Our approach addresses these challenges by leveraging a synthetic dataset generation technique. Specifically, we create synthetic features by sampling from the empirical distributions of the original features. This ensures that synthetic features are statistically independent while preserving the overall structure of the data. We then label the original dataset instances as 1 and the synthetic ones as 0, forming a binary classification problem. A Random Forest classifier is trained to distinguish between these two classes, and the feature importance scores obtained from the trained model provide insights into which features exhibit dependency. Features that contribute significantly to the classification task are identified as dependent, while those with lower importance scores are considered independent.To evaluate the effectiveness of our method, we compare it against well-established dependency detection techniques. Pearson correlation primarily captures linear dependencies, while mutual information and correlation of distances can account for more complex relationships. Our experimental results demonstrate that the proposed approach outperforms these traditional methods by consistently identifying the correct set of dependent features across various tested scenarios. Moreover, our method exhibits greater robustness to noise, making it a reliable tool for unsupervised feature dependency detection in real-world datasets.

THE PROCESS OF BUILDING AN ECONOMIC AND STATISTICAL MODEL FOR ANALYZING THE FINANCIAL STABILITY OF AN ENTERPRISE

О. M. Loboda — Thu, 27 Mar 2025 00:00:00 +0200

Financial stability is a vital indicator that not only reflects the current financial health of an organization but also acts as a key tool for forecasting its future growth prospects and long-term viability. This indicator plays an essential role in evaluating the efficiency of an enterprise’s financial and economic activities and guides management in making informed decisions. The process of economic and statistical analysis of financial stability must be structured in such a way that it provides an unbiased and objective assessment of the organization’s future development potential, enabling corrective measures to strengthen its financial stability, adjust its level, and assess the risks involved in investing and lending. This article thoroughly explores and summarizes the various methods and approaches used during the economic and statistical analysis of the financial stability of business entities. It presents the sequence of analyzing key financial stability indicators, reveals their interconnections, and evaluates the overall effectiveness of the economic and statistical analysis process. The methodology applied to this analysis is deeply rooted in the methods of financial analysis, with particular emphasis on understanding and evaluating the capital structure of the organization. The qualitative aspect of the analysis is crucial as it helps determine the probable nature of financial changes, allowing for the assessment of whether correlational methods should be employed. Moreover, it reveals the causal relationships between different variables, distinguishes between endogenous and exogenous factors, and identifies dependencies, which are presented in the form of various types of graphical models or curves.The concept of financial sustainability is complex and multifaceted, and its accurate assessment requires a deep understanding of the entire process of extended reproduction and its related interactions. The study of capital structure is key to understanding changes in equity capital and identifying potential ways to replenish it, which has a direct impact on the overall financial and economic effectiveness of the enterprise.

RECONSTRUCTION OF A SPATIAL-TEMPORARY MODEL OF FAST DESTRUCTIVE PROCESSES USING REMOTE SENSING

O. S. Liubimov, V. G. Sherstjuk — Thu, 27 Mar 2025 00:00:00 +0200

The paper presents a new method for constructing a soft gray-fuzzy model of a rapid destructive process using remote sensing by a group of unmanned aerial vehicles on the example of a forest fire. The proposed approach allows obtaining a three-dimensional spatiotemporal model of the fire front spreading, the movement of which reflects the dynamics of the process. To overcome the uncertainty of observations caused by the influence of wind, smoke, turbulence and vibrations, obstacles, curvatures and distortions, a complex uncertainty model was constructed, based on the joint use of fuzzy and soft sets as well as “gray” numbers. To organize remote sensing by a group of unmanned aerial vehicles, a spatial model was developed based on the hierarchical structure of voxels that provide areas of three-dimensional space for comparing images from different positions, and a recursive octotree model, which allows resolving the contradiction between the accuracy of observations and the speed of model construction. A set of possible voxel states is determined, their classification is proposed, a method for calculating a three- dimensional observation vector is developed, represented by an array of confidence vectors, with the help of which the grey-fuzzy state of voxels is determined, which allows combining observations from different observers and sequentially refining them. The development of a rapid destructive process is represented by a soft grey-fuzzy set of voxels, which are attributed to a certain state at a certain moment, which allows determining the convincing, uncertain, suspicious and negative components of the process model, while the convincing component represents the stable core of the fire front, the uncertain component – its variable caused by the uncertainty of observations, the negative component – the space not involved in the development of the process.The incompleteness of observations is modeled using the suspicious component. The proposed method allows reproducing rapid spatially distributed destructive processes of different classes, smoothing out the effects of distortions and noise and providing acceptable performance.

APPLICATION OF MATHEMATICAL METHODS AND INFORMATION TECHNOLOGIES TO CALCULATE THE EVACUATION TIME OF PEOPLE FROM PUBLIC BUILDINGS IN THE EMERGENCY SITUATION

L. V. Nechvoloda, K. M. Krykunenko — Thu, 27 Mar 2025 00:00:00 +0200

In the modern world, with the active development of computer equipment and In the modern world with the active development of computer technology and information technologies, there is a need to improve the calculation methods used to assess the safety of people during an air raid or during shelling or fire. Therefore, this necessitates the development of algorithms for modeling the evacuation process using information systems, which are critically important for effective planning of evacuation measures in emergency situations, as they help collect, analyze and exchange data in real time, which contributes to quick decision-making and coordination of actions. In this case, it is possible to model various scenarios of events, determine optimal evacuation routes, taking into account various factors such as the number of people, the presence of obstacles, etc. In addition, information systems provide timely notification of the population about the threat and coordinate the actions of various services involved in the evacuation, which increases the efficiency and safety of evacuation measures.The article examines the principles of evacuating people from dangerous areas in the event of an emergency, analyzes the methods of calculating the evacuation time from structures and buildings. The authors found that the most suitable method for automating the subject area under consideration is the use of calculation based on human flows, which is based on calculating the density and intensity of movement of groups of people through areas of various types (horizontal paths, stairs, doorways). The practical value of such a method is to increase the speed of the evacuation process from a public building in the event of an emergency by automating the preliminary calculation of the evacuation time and the ways of carrying out evacuation measures.The use of such an approach will allow developing a clearer strategy for the behavior of rescuers when evacuating people from potentially dangerous areas.

BREAST CANCER DETECTION IN HISTOPATHOLOGY IMAGES USING SWIN V2 AND THE INFORMATION EXTREME METHOD

O. Papchenko, B. O. Kuzikov — Thu, 27 Mar 2025 00:00:00 +0200

The article addresses the application of machine vision in the analysis of histopathological images. The objective of the study is to improve the accuracy of automatic breast cancer detection in histopathological images by developing and implementing novel hybrid architecture that combines modern visual transformers with the information-extreme intellectual technology.The paper presents a comparative analysis of the effectiveness of different neural network architectures for solving the problem of binary classification of histopathological images. Two fundamentally different approaches were investigated: Convolutional Neural Networks (CNN) based on ResNet architecture and Visual Transformers (ViT) based on the Swin Transformer V2 architecture. These approaches were used as base models in combination with the Information Extreme Technology (IET) for image classification.The focus is on the model based on Swin Transformer V2 (SwinV2). SwinV2 employs an innovative attention mechanism in fixed windows with shifting, which ensures linear computational complexity relative to the image size, as opposed to quadratic complexity with global attention. The developed model utilizes a large SwinV2 architecture with 3 billion parameters, pre-trained on the extensive ImageNet-22K dataset, followed by fine-tuning on the specialized BreakHis dataset.Experimental studies conducted on a balanced test set (847 samples for each class) demonstrate that the proposed approach using SwinV2 and IET achieves a classification accuracy of 98.5%, which is 10% higher than the results of a similar system based on ResNet (88.98%).This significant improvement is attributed to the ability of transformers to more effectively process global dependencies and object shapes in images, which is particularly important when analyzing the morphology of cell nuclei in histopathological images.The study analyzed the key differences between CNN and ViT architectures, specifically their different biases towards textures and shapes when processing images. It was established that CNNs exhibit a strong inclination towards analyzing local texture patterns, while ViTs perform significantly better with global information about object shapes.Based on the research results, promising directions for further studies were outlined, including the development of ensemble methods that combine the advantages of both architectures to create more reliable diagnostic systems with high accuracy. The proposed approach can be adapted for the analysis of other types of histopathological images and integrated into existing computer- aided diagnostic systems.

RECOGNITION OF VIRAL DISEASES AND SKIN NEOPLASMS USING CONVOLUTIONAL NEURAL NETWORKS

Yu. V. Parfenenko, E. V. Kinshakov — Thu, 27 Mar 2025 00:00:00 +0200

This study focuses on the use of convolutional neural networks for the automated recognition of skin diseases, specifically targeting two main classes: skin neoplasms and viral diseases. Each of these classes contains a large number of subclasses with different etiologies and clinical manifestations, making their accurate differentiation challenging even for specialists. The goal of this research is not only to classify the main disease groups but also to analyze their subclasses to improve the accuracy of diagnostic algorithms.The neural network was trained using DermNet, one of the largest open dermatology image datasets, which contains a wide range of skin pathologies. The initial dataset was divided into training and test sets and supplemented with additional images from publicly available sources.This approach allowed the model to account for the variability in skin types, as well as differences in tone, texture, and lesion characteristics, which are critical factors in diagnosis.The model is based on deep learning, utilizing classical convolutional layers and additional normalization methods. It is capable of analyzing and classifying diseases from images with high accuracy. Final results showed an accuracy of 91%, a recall of 89%, and an F1-score of 90%, significantly surpassing previous results, which ranged between 0.7 and 0.75. This demonstrates that the application of advanced algorithms and adaptive training significantly enhances the capabilities of automated diagnostics.Unlike previous approaches that relied on basic convolutional models with minimal hyperparameter adjustments, this study has developed a more flexible system that not only classifies images by primary disease categories but also considers differences between disease subtypes. This is particularly important for distinguishing similar pathologies, such as benign and malignant neoplasms or different types of viral infections.A promising direction for future research is the development of a hierarchical neural network system, which will allow the model to first determine the general disease class and then further refine its classification into subtypes within each category. This approach will not only increase diagnostic accuracy but also provide a recommendation system for medical professionals regarding further patient examination. Additionally, there are plans to expand the dataset to test the model on other types of skin diseases, including rare pathological forms.

DEVELOPMENT OF INFRASTRUCTURE FOR INTEGRATION OF ARTIFICIAL INTELLIGENCE INTO TELEMEDICINE SYSTEMS USING MICROSERVICE ARCHITECTURE

A. I. Petrenko, O. A. Boloban — Thu, 27 Mar 2025 00:00:00 +0200

This paper presents a microservice architecture for integrating artificial intelligence (AI) models into telemedicine systems, providing scalability, flexibility, and automation of AI model training and deployment. The proposed solution focuses on efficient service interaction through a Message Broker (RabbitMQ/Kafka), eliminating direct dependencies between microservices, improving reliability, and ensuring continuous processing of large volumes of medical data.The HL7 Conversion Service transforms AI predictions into the FHIR HL7 standard, ensuring seamless compatibility with clinical information systems. Additionally, the Model Training Service automates training, versioning, and updating AI models, significantly simplifying their integration and adaptation to new datasets.The designed architecture can be applied for real-time patient monitoring, medical image analysis, patient condition prediction, and personalized medicine. Its implementation reduces query processing time, enhances diagnostic accuracy, and improves treatment efficiency by analyzing vast amounts of medical data. The use of distributed services and automated AI training pipelines ensures system flexibility, allowing it to be easily scaled and adapted to growing data volumes and new research in the healthcare field. The main challenges include complex infrastructure setup, high computational resource requirements, and the need to comply with data security standards, such as HIPAA and GDPR.Thus, the proposed architecture represents an effective approach to deploying intelligent medical platforms, combining powerful machine learning algorithms with a highly reliable microservice structure, fostering the development of innovative healthcare solutions.

THE ANALYSIS OF FUNCTIONAL OPTIMIZATION METHODS FOR VIDEO PROCESSING IN OPENCV

D. V. Polonevych, T. A. Vakaliuk — Thu, 27 Mar 2025 00:00:00 +0200

The article is devoted to analysing modern video processing methods using the library of functions and algorithms for computer vision, image processing and general-purpose numerical algorithms OpenCV. The study analyses the library’s functionality and possible ways to optimise video content processing.The paper highlights the relevance of using OpenCV when working with video; in particular, the modular structure of the library, which includes the core, imgproc, video, highgui, features2d, calib3d and stitching modules, is considered. The primary attention in the paper is paid to optimisation methods, in particular, the use of image pyramids pyrUp and pyrDown, image blending using the addWeighted method, colour conversion to grayscale using the cv2.cvtColor method, fast movement through the frames of the source video file using the Seek method and trimming excess video fragments using the Clip method.The key results of the study are an analysis of the effectiveness of various functional optimisation methods, especially in the context of image processing, their mixing and creating transition effects between video frames, conversion to grayscale, navigation in the video stream without significant delays, as well as cropping unnecessary areas of video files. These methods have proven their effectiveness, increasing the speed of video processing.The study confirms the high effectiveness of using OpenCV for video processing and optimisation tasks. Implementing functional optimisation methods allows video editors to significantly improve their performance and reduce the load on computing resources.Further research can aim to integrate OpenCV with machine learning and artificial intelligence technologies for automated video processing. Such integration will allow for more intelligent and efficient video processing processes, opening up new opportunities for real-time and complex video effects.

CONCEPT OF IMPROVING METHODS FOR DESIGNING MULTIMEDIA WEB-BASED INFORMATION SYSTEMS

O. I. Pushkar, T. O. Svichko — Thu, 27 Mar 2025 00:00:00 +0200

This article is dedicated to the concept of improving methods for designing multimedia web-based information systems (MWIS). It encompasses the theoretical and methodological foundations for developing MWIS that integrate a wide range of multimedia technologies to address tasks related to users’ informational activities in various fields such as business, education, culture, entertainment, and others. The authors emphasize the need to adapt development methods for non-professional users who utilize these systems irregularly. The primary focus is on facilitating informational work and enhancing user interaction efficiency with MWIS by integrating emotional, cognitive, and intuitive aspects into the design process.The article formulates a hypothesis that improving the quality and efficiency of users’ informational activities can be achieved by creating more complex and personalized MWIS capable of engaging users at all stages of their activities–from searching for and evaluating information to decision-making and implementation of actions.Additionally, the article examines key challenges associated with the application of modern MWIS design methods, such as neglecting user-specific requirements, insufficient attention to content and interface adaptation in rapidly changing environments, as well as risks related to excessive complexity and user overload. Solutions to these issues are proposed through the implementation of flexible and adaptive development technologies, the use of artificial intelligence tools for content generation, and the creation of interactive scenarios incorporating elements of virtual and augmented reality.

OPTIMIZATION OF LOCAL DEVELOPMENT PROCESS USING DOCKER PHP IMAGE THAT COMES WITH A FULL SET OF TOOLS OUT OF THE BOX – PERFORMANCE AND OPTIMIZATION EXTENSIONS

V. V. Semeniuk — Thu, 27 Mar 2025 00:00:00 +0200

The optimization of local development processes often hinges on ensuring each element of the environment is configured for both flexibility and performance. With PHP, one of the most efficient approaches to achieve such optimization is leveraging Docker images that bundle essential extensions and tools for caching, debugging, and performance tuning. A comprehensive Docker image integrating Opcache, Redis, Memcached, BCMath, and xDebug, alongside other PHP-associated tools, minimizes the overhead of environment reconfiguration and accelerates developer workflows. By using Docker Compose, developers can further streamline this process by defining services such as MySQL, Nginx, and RabbitMQ in a single configuration file, ensuring consistency across team members. This approach eliminates conflicts arising from mismatched PHP versions or extensions and reduces the time spent on manual environment setup.Building a PHP: 7.1-fpm-based image simplifies the integration of critical libraries and extensions, such as PDO for database interaction, GD for image manipulation, mcrypt for encryption, and BCMath for precise arithmetic. Tools like Opcache and xDebug further enhance performance and debugging efficiency. Opcache, for instance, precompiles PHP scripts into bytecode, reducing the overhead of repeated parsing and compilation. Extensions like Redis and Memcached provide memory caching mechanisms, offloading repetitive operations from databases and speeding up application response times.The integration of health checks through Dockerfile commands ensures container reliability by monitoring endpoints and recovering from failures. Custom build arguments allow optional extensions like SOAP or xDebug to be conditionally installed, tailoring the image to specific project needs. These features, combined with modular configuration options, enable flexible adaptation without rebuilding the entire image.The consolidated Docker image offers significant advantages, including streamlined onboarding for new developers, modularity through optional extensions, and improved performance with caching mechanisms. By reducing manual setup and configuration conflicts, the image promotes a unified interface across development, staging, and production environments.The portability of Docker images supports seamless deployment across diverse systems, enhancing both security and scalability. Through these practices, Docker-based environments empower PHP developers with a robust, efficient, and reproducible toolkit tailored to modern development needs.

A DECOMPOSITION-BASED APPROACH TO MULTI-OBJECTIVE UNMANNED VEHICLE ROUTE OPTIMISATION

D. I. Symonov, Yе. D. Symonov, B. Yu. Zaika — Thu, 27 Mar 2025 00:00:00 +0200

The rapid integration of unmanned vehicles (UVs) into industries such as logistics, defence, agriculture, and environmental monitoring has necessitated the development of advanced route optimisation methodologies to enhance operational efficiency. Given their ability to operate in hazardous environments and under diverse meteorological conditions, UVs offer significant advantages over traditional transportation methods. However, optimising UV routes presents a complex challenge due to the need to balance multiple, often conflicting, objectives, including minimising travel distance and time, reducing fuel consumption, ensuring safety in varying weather conditions, adapting to terrain constraints, and prioritising mission-critical tasks.This study addresses the problem of multi-objective UV route optimisation by introducing a decomposition-based approach that divides the optimisation process into two stages: (1) the formation of a subset of candidate routes based on predefined constraints and (2) the selection of the optimal route from this subset using a combination of the PROMETHEE (Preference Ranking Organization Method for Enrichment Evaluation) method and heuristic algorithms.The integration of these techniques enables effective decision-making by systematically ranking alternative routes according to multiple evaluation criteria. The proposed methodology efficiently reduces computational complexity, making it particularly suitable for large- scale UV deployment scenarios. A comparative analysis of different optimisation strategies demonstrates the effectiveness of the proposed approach. The results indicate that the method reduces computational time and resource consumption while maintaining flexibility in dynamic environments. By leveraging the PROMETHEE method for multi-criteria decision-making and heuristic search techniques for rapid optimisation, the study provides a practical solution for UV route planning, ensuring enhanced adaptability to operational constraints. The findings contribute to ongoing research in UV logistics and mission planning by offering a structured framework that balances efficiency, reliability, and computational feasibility in complex, multi- objective optimisation tasks.

DOMAIN DRIVEN DESIGN AS A BASIS FOR MICROSERVICE MODELING IN E-COMMERCE

R. V. Sikora — Thu, 27 Mar 2025 00:00:00 +0200

In today’s world of e-commerce, where competition is constantly increasing, effective software system modeling is a key success factor. One of the most promising approaches to solving this problem is Domain Driven Design (DDD), which allows developers to create software systems that accurately reflect business logic and easily adapt to market changes.DDD encourages developers to focus on the business domain by creating a common language (Ubiquitous Language) between developers and domain experts. This helps to avoid misunderstandings and ensures that business requirements are accurately reflected in the code.DDD includes eight key concepts: Domain Driven Design, Business Entities, Model Boundaries, Aggregation, Entities vs. Value Objects, Operational Modeling, Layering the architecture, Build the domain model.One of the key concepts of DDD is aggregates – groups of objects that are treated as a single unit. Aggregates provide encapsulation and data integrity, which is especially important when developing microservices.Microservices is an architectural style that involves developing software systems as a set of small, independent services. DDD is ideal for modeling microservices because it allows developers to break down a complex system into small, manageable parts, each of which is responsible for a specific business function. Applying DDD in e-commerce can significantly improve software quality, reduce development time, and increase customer satisfaction. With DDD, companies can create more flexible and adaptive systems, allowing them to respond quickly to market changes and customer needs.This article discusses the basic principles of DDD and their application for modeling microservices in e-commerce. It shows how DDD can help developers create more efficient and scalable systems that meet business needs.

DECENTRALIZED IOT NETWORKS: BLOCKCHAIN FOR SECURITY AND AUTONOMY

O. M. Sipko — Thu, 27 Mar 2025 00:00:00 +0200

The paper explores the challenges of centralized IoT networks, particularly Social IoT (SIoT) systems, which face critical issues related to security, scalability, and device autonomy. Traditional SIoT architectures rely on centralized servers for managing device interactions, leading to risks of failures, increased vulnerability to cyberattacks, and limitations in processing speed as the number of connected devices grows. A novel approach to establishing trusted interactions among IoT devices is proposed, based on blockchain technology and social connections. This approach eliminates dependency on centralized control, enhances data security, and enables greater autonomy in device decision-making.The study presents an algorithm for decentralized trust management, leveraging a distributed ledger to record interactions, smart contracts to automate authentication and enforce trust conditions, and a dynamic trust evaluation mechanism based on behavioral analysis, historical transactions, and recommendations from trusted nodes. Particular attention is given to the graph-based consensus mechanism, which enables efficient transaction verification in SIoT while minimizing computational overhead, a crucial factor for resource-constrained IoT devices. The proposed model allows devices to autonomously assess trust levels through a combination of historical data analysis and recommendations from trusted nodes. This eliminates the need for centralized servers, significantly reduces attack risks, prevents malicious manipulations, and creates a secure, scalable, and efficient environment for IoT operations.The research findings demonstrate that integrating blockchain with SIoT establishes a robust and adaptive trust management system, making it highly suitable for applications in autonomous transportation, smart cities, healthcare, and critical infrastructure. The proposed approach ensures high network scalability, enhances data protection, and facilitates autonomous device operation in a decentralized ecosystem, paving the way for the development of more secure and resilient IoT networks.

MULTI-AGENT INFORMATION TECHNOLOGY FOR ASSESSING THE ACCESSIBILITY OF MULTIMODAL CONTENT

P. O Tytov, B. O. Kuzikov — Thu, 27 Mar 2025 00:00:00 +0200

The rapid pace of digital transformation and the growing role of web technologies in the modern world necessitate ensuring equal access to online resources for all users, including people with disabilities. Despite the availability of international standards and legislation, a significant portion of digital content remains difficult to access for certain categories of users.This creates a digital barrier and hinders the full participation of people with special needs in online activities – from using public services to obtaining education and employment. As one of the ways to solve this problem, innovative multi-agent information technology is proposed, which allows us to comprehensively assess the accessibility of various types of web content: sites, PDF documents and images. Unlike existing solutions, which are often limited to only one format, the technology provides a unified approach to analyzing web accessibility. The key advantages of the proposed technology are automation of the verification process in accordance with WCAG, parallel processing of requests due to multi-agent architecture, user-friendly interface and integration with a database to minimize repeated checks. The approach is based on the use of several existing tools with subsequent consolidation and harmonization of results.The modular structure of the system and the use of modern libraries allow scaling the solution and expanding its functionality. The proposed approach can significantly reduce the time and resources for checking web accessibility, which is especially important for large web resources with a significant amount of content. The implementation of the proposed multi-agent system will enhance digital accessibility, ensuring that users with different types of impairment can effectively access and interact with web content. Future research will focus on enhancing the system’s capabilities, extending support for additional document formats, integrating with cloud services, and leveraging artificial intelligence techniques to further improve the accessibility evaluation process.

CRM SYSTEMS AS A TOOL FOR OPTIMIZING PROCESSES IN SMALL BUSINESS

A. S. Yanko, P. S. Sabelnikova, O. I. Kruk — Thu, 27 Mar 2025 00:00:00 +0200

The purpose of this study is to analyze the functionality of CRM systems when implementing them in the work of small businesses, to review their role in improving the customer experience and the efficiency of automating key processes such as sending emails, creating reports, or marketing analysis. The subject of the study is the types of CRM systems available on the market, depending on their application and location, as well as studying their impact on workflows to increase sales and ensure business competitiveness. The study examines in detail cloud and local CRM systems and compares them according to several criteria that are important for making a decision on implementing them in the work of small businesses. Particular attention is paid to the issue of scalability and integration of the CRM system with other systems that the business has used or plans to use in its work. The study focuses on identifying the main criteria that influence the choice of a CRM system with the optimal ratio of price and efficiency of optimized work.The object of the study is CRM systems that meet the needs of small businesses and meet the financial capabilities of enterprises. The definition of criteria for selecting customer relationship management systems within the framework of the study provides a holistic view of what should be paid attention to when implementing a CRM system to obtain the expected results and bring the quality of service to a new level. The implementation of CRM systems in business processes contributes to improving communication with customers, sales efficiency and marketing research to increase the competitiveness of the enterprise in the market. The analysis of existing solutions in automation of work processes opens up new opportunities for the development of enterprises, providing them with the necessary software that best meets the needs of the business.

A STUDY OF THE MARKET OF THREE INTERCHANGEABLE GOODS FOR SUSTAINABILITY

T. Р. Bilousova — Thu, 27 Mar 2025 00:00:00 +0200

This paper presents a study of the market dynamics of three interchangeable goods based on a mathematical model that takes into account the interaction between sellers, buyers and the state.The stability of the equilibrium state of the system for different values of the model parameters is analyzed. Analytical expressions for conditions of equilibrium stability were obtained. The impact of demand elasticity and taxation on market stability is studied. It is shown that, under certain conditions, even a small change in model parameters can lead to a loss of equilibrium.The dynamic model of the competitive market of three interchangeable goods is presented as a system of nonlinear ordinary differential equations with respect to the price vector. The model is built on the basis of accounting for the economic forces of sellers, buyers, the state and the economic forces of competition. The functional expressions of such forces are used, taking into account the economic laws of the commodity market. In the model, it is assumed that the volume of sales is a function of the price, which depends on the elasticity parameters, and the economic system is in equilibrium. The problem of equilibrium stability in the main and in the critical case of one zero root is studied. The conditions of asymptotic stability of the equilibrium are defined for the general case and for individual cases with different assumptions about the parameters of the model. The conditions of sustainable market development for symmetric and overlapping characteristics of competing goods are obtained. The results of the study showed that the stability of the market depends significantly on such factors as the elasticity of demand, the level of taxation and the intensity of competition. The figure shows regions of stability and instability of equilibrium depending on the values of the main parameters of the model. The obtained results can be used to develop recommendations for regulating the market and forecasting its behavior in various economic conditions.

FUZZY С-MEANS CLUSTERING METHOD FOR ORGANIZING PASSENGER TRANSPORT IN A SMART CITY

Yu. R. Matseliukh, V. V. Lytvyn — Thu, 27 Mar 2025 00:00:00 +0200

The rapid growth of data volumes requiring analysis, grouping and clustering justifies the relevance of searching for methods for their clustering on a global scale, which is especially relevant in the organization of public transport. The object of the study is the process of clustering using the fuzzy C-means method of big data in the organization of passenger transport in the city. The subject is the principles of optimizing the operation of public transport and improving the implementation of their schedules. The goal is to study the features of using the fuzzy C-means method to optimize routes in the organization of passenger transport. Tasks: study the features of the fuzzy C-means method metric in the organization of passenger transport in a smart city; carry out the division of the studied data set into clusters; form a fuzzy C-means clustering algorithm taking into account its effective metric.As a result of the research, it was found that when clustering a dataset on the time of execution of each public transport run within each hour of the day for each week during the year, the fuzzy C-means method taking into account the fuzzy distribution metric is quite simple and effective for its processing, has practical value in identifying runs or their groups, where changes in the time of execution of each run for each week are due to changes in traffic during the day or weather conditions. Thanks to the use of the membership function, this contributes to the segmentation of transport routes, reduces the probability of errors, which increases the quality of management decision-making in the organization of transportation.Conclusions. As a result of using the fuzzy C-means method taking into account the fuzzy distribution metric when determining the number of clusters, sections of the studied route were established that differ in traffic intensity and seasonality. It is substantiated that the fuzzy C-means clustering method sufficiently well takes into account the specifics of the task of optimizing the organization of passenger transportation in a smart city, and is also simple and effective in justifying management decisions regarding changes in vehicle travel schedules.

RESOURCE-SAVING SEMI- AUTOMATIC MACHINE WITH ELECTRONIC DIGITAL DEVICE FOR IMPROVEMENT OF THE MACHINE FOR CORD TIGHTENING OF A WORKPIECE WITH A FRICTION

R. V. Rosul, Yu. I. Fordziun, Yu. R. Brodovich, O. V. Maksyutova — Thu, 27 Mar 2025 00:00:00 +0200

The paper considers the proposed improved resource-saving semiautomatic machine with an electronic digital device for friction cord tightening of workpiece from various materials. The productivity of machines and devices for performing technological operations of tightening and forming mainly depends on the unification and possibility of a universal approach to the process.Due to automation and unification of operations of the processes of tightening and forming of parts, it is possible to significantly improve the productivity of equipment for performing forming operations. This can be done by creating a new machine design, taking as a prototype an existing machine for tightening the heel part and improving it with a pilot plant. The result will be equipment that performs a universal process of forming the workpiece as a whole with the additional ability to control the factors that affect the quality of the tightening. Improvement of these indicators will generally lead to a reduction in energy costs and a reduction in the cost of equipment compared to the prototype. The theoretical and experimental studies carried out in previous works and the results obtained have created the prerequisites for the development of fundamental and constructive technological schemes of automated high-precision equipment for high-quality molding based on the friction cord tightening method. Based on the results of experimental studies, a design scheme of a semi-automatic machine with an electronic digital device for cord tightening of a workpiece with a friction band MFSHZ-1 was proposed. The MFSHZ-1 machine has the following actuator designs. The lower support consists of a stand and a bracket. The support is rotated on the axis to the required angle by a hydraulic cylinder.When the support moves to the heel friction frame, it is fixed in this position by a cylinder, the rod of which enters the hole of the bracket fixed to the support. The support is lifted upward by a hydraulic cylinder. The height position of the fitting and the sock-and-bundle frame is adjusted by nuts, and in the longitudinal direction it is fixed on the rail with a dog. The longitudinal movement of the frame is controlled by a hydraulic cylinder and the transverse movement by a hydraulic cylinder. The position of the frames across the track is regulated by earrings. When lubricant is supplied to the rodless cavity of the hydraulic cylinder, the slider moves, and the heel friction frame moves with it until it touches the pad. The crimping width is adjusted with screws. The heel frame is replaceable and is set depending on the type of shoe. Due to the fact that the machine is single-section and the right and left half-pairs of workpieces are processed alternately, the bracket with the friction frame is rotated in one direction or the other by a cylinder. In order to determine the technical and economic performance of the equipment, we conducted a pilot tightening of 5 genuine leather blanks using an improved experimental setup with accurate time measurement (timing) of all elements of operations. Comparison of the technical and economic indicators of the equipment developed in the work and typical tightening equipment showed that the presented equipment can be used quite effectively at shoe enterprises

SPECIFICITIES OF UNDERSTANDING ONLINE LECTURES BY STUDENTS OF FOOD TECHNOLOGY SPECIALTIES

N. V. Akimova — Thu, 27 Mar 2025 00:00:00 +0200

The article is devoted to the problem of the specifics of understanding online lectures by students of food technology specialties. The author notes that the rapid development of Internet technologies, the global epidemic and the war in Ukraine contributed to the rapid popularization of online, distance and hybrid learning. The widespread distribution of the distance format in early 2020 against the background of the lack of technical and psychological readiness for such a format led to the spread of the myth about the low effectiveness of online education.Currently, the situation is changing radically, experts are increasingly recognizing online education as more effective than traditional learning formats. However, in the minds of non- specialists (in particular, parents of modern students), this myth still holds strong. Its persistence is facilitated by the low level of digital literacy and psychological unpreparedness to perceive new technologies. Therefore, studying the specifics of understanding online lectures by students of food technology specialties within the psychology of Internet texts understanding is extremely necessary. To achieve this goal, a number of theoretical, empirical and interpretative methods were used. Among the theoretical methods, the methods of analysis, synthesis, comparison, generalization, concretization, classification, abstraction and modeling were applied. The empirical part of the study was implemented through observation. The participants of the observation were 42 students of food technology specialties of the Kherson State Agrarian and Economic University, who attended online lectures during the spring and fall semesters of 2024.The collected empirical material was studied using interpretive methods of structural, systemic, functional and genetic approaches. As a result of the study, it was concluded that understanding online lectures is significantly different from understanding offline lectures. Traditional methods of activating attention and using visuality on the Internet can have the opposite effect. It has been empirically confirmed that in the process of reception, the perception of online information occurs due to vision and hearing, but the possibility of activating the olfactory and gustatory cortex using association exercises significantly increases the efficiency of reception. At the stage of interpretation in cyberspace, the processes of thinking, memory and speech obey the laws of browsing and the bubble filter, but skillful use of these laws allows you to significantly increase the effectiveness of interpretation. At the stage of emotional identification, specially organized work on the emotional processing of the material will contribute not only to improving the effectiveness of learning, but also to the formation of closer emotional relationship with the student group.

COMPLEX FORMATION IN MODEL FOOD SYSTEMS OF SAUCES

A. V. Antonenko, L. V. Bal-Prylypko — Thu, 27 Mar 2025 00:00:00 +0200

The article establishes the complexation between gum arabic and calcium in solution, gel chromatography of gum arabic and gum arabic in the presence of 2% calcium lactate was carried out. The molecular weight distribution of gum arabic in the presence of pectins at pH 7.1–7.5 was studied. It can be stated that calcium ions in the presence of gum arabic will react with pectins, forming calcium pectates, thus stabilizing the colloidal system. The establishment of the complexation between gum arabic, pectins and calcium lactate with a decrease in pH, the molecular weight distribution of gum arabic was studied when the pH was reduced to 5.0–5.2. The interaction of gum arabic with calcium lactate at a concentration of 1–3% was studied.IR spectroscopy of the gum arabic studied shows that the composition contains impurities of nitrogen-containing substances, as evidenced by a wide pronounced band due to stretching vibrations of –NH in –NH2 (3500–3300 cm-1) and simultaneous deformation vibrations of –NH at 1650–1590 cm-1. A sequential comparison of the IR spectra of “gum arabic – calcium lactate” with the IR spectra of gum arabic shows that conformational changes are associated with the concentration of calcium lactate. A gradual increase in the concentration of calcium lactate leads to more pronounced conformational changes. Variations in both the concentration of calcium lactate and the order of introduction into the solution can significantly change the conformation of the gum arabic macromolecule and its functional properties. The redistribution of the intensity of the state with an increase in the concentration of calcium lactate and the shift towards high frequencies of the bands indicate a redistribution (weakening) of hydrogen bonds. The addition of calcium ions to the “gum arabic–pectin” system has a more intensive effect on conformational changes and does not depend on the concentration in the range of 1–3%. The addition of calcium lactate salts significantly changes the intensity in the regions 1335–1360 cm-1, 1440–1465 cm-1 and 1130 cm-1, which should be attributed to the presence of chemical groups of the C-N band in the structure of gum arabic. The obtained results of IR spectroscopic studies show a decrease in the intensity of the bands 1425, 1465, 1540 cm-1, which indicates pronounced trans-conformational changes in the presence of salts and ion carriers. The shift of the absorption bands characteristic of anionic groups at 1050, 1130 cm-1, and 1200 cm-1 to the region of higher wave numbers of 1070, 1136, and 1235 cm-1, respectively, confirms the fact of chemical interaction through calcium ions with the carboxyl groups of gum arabic and pectin with the formation of «gum arabic – calcium – pectin» complexes.

UTILIZATION OF NUTRIENT-ENRICHED INGREDIENTS IN RYE BREAD PRODUCTION

M. Ya. Bomba, L. O. Fedyna, B. V. Krektun, I. H. Pandyak — Thu, 27 Mar 2025 00:00:00 +0200

The bakery industry faces challenges related to changing consumer priorities. The modern market demands bakery products with improved properties, including functional foods, low- calorie options, products with increased protein, fiber, and vitamin content, as well as those adapted to specific dietary needs. There is a growing interest in natural ingredients and environmentally friendly technologies that contribute to reducing added sugar, salt, and artificial additives. Additionally, the social accessibility of bakery products remains an important factor.The subject of this study is the technological aspects of using high-nutritional-value ingredients (red lentil flour, dried apricots, stevia, and spirulina) in the production of rye bread.The research focuses on improving the nutritional value, reducing caloric content, and adapting bakery products to meet modern consumer demands.The aim of this study is to enhance the nutritional value, improve quality, reduce caloric content, and adapt rye-based bakery products to contemporary consumer requirements.The research has established that incorporating red lentil flour, dried apricots, stevia, and spirulina improves the nutritional value of rye bread. Lentils contain high levels of protein, polyunsaturated fatty acids, and B vitamins. Dried apricots are rich in potassium, magnesium, and fiber, which contribute to cardiovascular and digestive health. Stevia, as a natural sweetener, helps reduce added sugar content. Spirulina is a source of proteins, minerals, and antioxidants that strengthen the immune system and provide antioxidant effects.The inclusion of these components in bread formulations enables the production of nutritionally valuable bakery products adapted to modern consumer needs. The use of unconventional ingredients in bakery products contributes to the creation of products with improved characteristics that meet contemporary consumer demands and help reduce the risk of chronic diseases.

INVESTIGATION OF QUALITY INDICATORS OF SAUCES USING ALTERNATIVE PROTEINS FOR MILITARY NUTRITION

A. O. Helikh — Thu, 27 Mar 2025 00:00:00 +0200

Setting objectives. The dietary regimen of military personnel, especially under garrison conditions, necessitates enrichment with supplementary protein sources and diverse food options. The developed aioli sauce, formulated with pumpkin seed oil and pumpkin seed meal protein isolate, presents a promising solution to address these nutritional requirements, as a balanced and varied diet is crucial for the health, strength, and combat readiness of personnel.This scientific study investigated the potential for producing aioli sauce based on pumpkin seed oil and stabilizing the emulsion with an alternative protein – pumpkin seed meal protein isolate.Research results. In the course of the study, several recipe variations of aioli were developed with different contents of pumpkin oil (from 50% to 75%) and pumpkin seed meal protein isolate (from 50% and 75%) and full substitution (100%) of egg powder in the recipe, which underwent a comprehensive evaluation. That is, samples with substitution of oil and egg powder for M1 (50%), M2 (75%) and M3 (100%) for pumpkin seed oil and pumpkin seed meal protein isolate were investigated. The protein isolate from pumpkin seed meal contributed to the stabilization of the emulsion, with the best results shown by the sample with the introduction of 75%. Organoleptic analysis confirmed the positive impact of pumpkin seed oil on the sauce’s palatability and aroma.Specifically, the addition of the oil imparted a delicate nutty flavor and subtle sweetness to the aioli, harmoniously complementing the traditional garlic aroma. The formulation with a 50% pumpkin seed oil content received the highest sensory evaluation scores, characterized by its well-balanced flavor, pleasant aroma, and smooth texture. Fatty acid composition analysis revealed that the aioli sauce sample with a 75% pumpkin seed oil content exhibited an optimal ω-3 to ω-6 fatty acid ratio of 1:4, aligning with recommended guidelines. The physicochemical properties (viscosity, emulsion stability, and acidity) of the experimental samples were determined using standard methods: viscosity was measured with a vіscometer, emulsion stability was assessed by centrifugation, and acidity was determined by titration. Microbiological analysis encompassed the enumeration of total microorganisms, coliform bacteria, and Staphylococcus aureus. Throughout the 28-day storage period, all experimental aioli sauce samples produced using pumpkin seed oil demonstrated compliance with microbiological safety standards.Conclusions. Based on the findings obtained, it can be concluded that pumpkin seed oil shows promise as a raw material for the development of emulsion-type sauces with enhanced organoleptic characteristics and improved biological value.

ASSESSMENT OF RISKS OF FOOD ALLERGENS DURING THE PRODUCTION OF ECLAIRS

T. V. Honcharenko, А. І. Chorna, I. О. Chornyi — Thu, 27 Mar 2025 00:00:00 +0200

The article analyzed the importance of developing documented procedures for handling food allergens for a confectionery enterprise using the example of eclairs. Food allergens are chemical hazardous factors of food products and raw materials in the safety management system HACCP. The risks of food allergens were identified and their overall assessment was carried out at the confectionery enterprise using a scoring system. The assessment is based on how often the ingredient occurs in the recipe and depending on its quantity.It is estimated that around 220–250 million people worldwide may suffer from food allergies.Therefore, it is of utmost importance to properly manage food allergens in food processing plants to meet consumer expectations and provide them with safe food products. Effective management of food allergens is essential to protect the health and well-being of consumers at risk. Everyone working in the food industry has a responsibility to understand the seriousness of allergies and their role in the food allergen management process.Existing food allergen management practices should be reviewed on a regular basis to ensure that the program remains current, effective and efficient in producing a safe food product.The responsibility of food business operators includes knowledge and understanding of the risks associated with the food they produce, transport, store and sell. There should be control/ management of food allergens, including prevention of cross-contamination.The aim of the article is to identify food allergens present in raw materials for the production of custard cakes and conduct a general assessment of food allergen risks at a confectionery enterprise using a scoring scale. As well as to analyze the need to develop a documented procedure for handling food allergens.

SANITARY AND HYGIENIC REQUIREMENTS FOR THE PRODUCTION OF SPECIAL-PURPOSE PRODUCTS

О. О. Gorach, L. P. Vognivenko — Thu, 27 Mar 2025 00:00:00 +0200

Setting objectives. The article discusses the sanitary and hygienic requirements for the production of gluten-free food products for specialized purposes. Gluten-free products are consumed not only by people with celiac disease – a genetic disease in which the body cannot properly digest and process gluten, but also by consumers who abstain from gluten due to diet or other health benefits. The production of special food products requires special attention to compliance with sanitary and hygienic requirements. Since food companies use the same production lines for different types of raw materials, even completely gluten-free recipes may contain residues of ingredients from previous batches containing gluten. Therefore, cross- contamination is a major problem in the production of gluten-free food products. Research results. For gluten-free products, the international standard Codex Alimentarius is used, the upper limit of gluten content in which should not exceed 20 mg/kg. In the European Union, EU Regulation 828/2014 is in force, which sets out labelling requirements for products containing less than 20 mg/kg of gluten. Hygiene requirements for gluten-free products can also be implemented using international ISO standards: ISO 17025 – sets out requirements for the competence of laboratories for testing products for the presence of gluten. ISO 22000 is a food safety management system standard that covers all aspects of product safety, including gluten-free products. Gluten-free products can also be certified by the Gluten-Free Certification Organization (GFCO), one of the most recognized gluten-free certification bodies, which issues certificates for products with a gluten content of less than 10 mg/kg. GFCO checks not only whether a product contains gluten, but also all stages of production, including raw material suppliers, processing, packaging and storage.Conclusions. Thus, it can be concluded that certification of special purpose products according to standards helps to protect the health of consumers, since small amounts of gluten can cause serious reactions in people with celiac disease or gluten sensitivity. Certification allows to ensure that cross-contamination risks do not arise. Compliance with the standard helps to minimize the risks of cross-contamination during the production of gluten-free special purpose products through regular quality control, setting clear limits, which allows manufacturers to control the level of gluten in the final products and avoid errors during the production process.

EFFECT OF “SOUS-VIDE” THERMAL PROCESSING AND TRADITIONAL METHODS ON THE WEIGHT LOSS OF CHOPPED MEAT SEMI-FINISHED PRODUCTS

M. S. Hrytsai, I. M. Strashynskyi — Thu, 27 Mar 2025 00:00:00 +0200

The nutritional,physical and chemicalcharacteristics of meat and meat products play an important role in meat production, while organoleptic characteristics and consumer acceptance are gaining prominence in the market. The needs and demands of modern consumers are quite complex, as they closely monitor the quality and composition of food products. The “Sous-vide” technology has a significant impact on meat and meat products, making it a technology for quality preservation. “Sous-vide” processing is considered a promising method of thermal treatment in thermostable vacuum packaging at a controlled temperature for a certain period of time. “Sous-vide” thermal processing preserves organoleptic characteristics, prevents lipid oxidation, and positively affects shelf life. To fully meet consumer demands, “Sous-vide” treatment is advisable to combine with existing food trends, such as organic, healthy, and “clean label” labeling. To comply with the “clean label” trend in minced meat semi-finished products, food phosphates were replaced with a phosphate-free complex of active stabilizers based on sodium glycine salt, potassium carbonate, and sodium citrate. After thermal processing using the “Sous- vide” technology and traditional thermal methods like: frying, steaming, and bakingtheir effect on the weight loss of patties brought to culinary readiness was determined. Culinary readiness for samples processed by traditional thermal methods was determined by the temperature inside the products, which for chopped natural meat semi-finished products was 85°C; the “Sous-vide” thermal treatment was carried out for 1 hour at a set temperature of 60°C.The results of the weight loss study after thermal processing indicate that all samples of experimental patties with the phosphate-free active stabilizer complex have lower losses compared to the control samples, which contain food phosphates as active stabilizers. In semi- finished products with the phosphate-free active stabilizer complex, the weight loss does not exceed 5% when using “Sous-vide” processing.

JUSTIFYING OF STORAGE PARAMETERS OF SOFT CAMEMBERT CHEESE PRODUCED FROM COW’S MILK

E. G. Didukh — Thu, 27 Mar 2025 00:00:00 +0200

Storage of soft cheeses, particularly Camembert, is an important aspect of ensuring their quality and safety for consumption. Determining the optimal storage conditions for this product allows to extend its shelf life, preserve organoleptic properties and prevent microbiological risks. The scientific study presents the justification of the storage parameters of soft Camembert cheese, produced from the milk of Holstein cows at the Prykarpattia LLC “MUKKO” dairy farm, with the use of the latest milk-storing ingredients – mesophilic lactic acid lactococci starter cultures and Penic. candidum direct application molds, as well as 100% chymosin “CHY-MAX” – according to the developed technology, which involves the use of a more stringent milk pasteurization regime (target temperature of 85ºС with a holding time of 5 min.) and stepwise maturation of the target product in two chambers (chamber 1: t=(11–12)ºС, τ=17 days, relative air humidity (85–90)%; chamber 2: (in laminated foil): t=(6–7)ºС, τ=(3–4) days, relative air humidity (70–75)%).During storage at a temperature of (2–6)ºС and a relative air humidity of 80% for 50 days, organoleptic, physicochemical and microbiological indicators were determined in samples of soft Camembert cheese every 10 days. It was determined that the maximum shelf life of soft Camembert cheese produced from the milk of Holstein cows, using the developed technology, at a temperature of (2–6)°C and a relative humidity of 80%, should not exceed 40 days, since on the 50th day of storage, a foreign taste is noted in the product, which is associated with the development of undesired microflora in the form of minor light brown spots on the surface of the cheese. During 40 days of storage, soft Camembert cheese contains (1.1–7.5)×108 CFU/g of lactobacteria and (2.1–7.0) )×105 CFU/g of mold. After the 40th day of storage, the number of lactobacteria decreases (to a level below 1.0×108 CFU/g), which is the reason for the development of foreign microflora on the surface of the cheese and the deterioration of its organoleptic indicators.

FEATURES OF MODERN TECHNOLOGIES FOR THE PRODUCTION OF FISH PATE FROM FRESHWATER FISH AND VEGETABLE RAW MATERIALS

V. Dorozhko — Thu, 27 Mar 2025 00:00:00 +0200

The article examines key aspects of fish paste production using freshwater fish and plant additives, emphasizing the importance of this direction for the development of the food industry, since such innovative raw materials contribute to improving the quality, safety and nutritional value of products. It was found that freshwater fish, being an affordable source of high-quality protein, Omega fatty acids and other essential microelements, plays an important role in creating balanced food products. The effectiveness of various heat treatment methods, including blanching, pasteurization, sterilization and infrared baking, was studied.The identified technological processes helped to establish optimal conditions for preserving nutrients and improving the textural characteristics of finished pates. The impact of including various plant components in the recipe, such as legumes, cereals and vegetables, which enrich the product with important fibers, minerals and vitamins, thus contributing to increasing its functional value, was analyzed. The advantages of using a combined approach in the processing of fish raw materials were assessed, which includes the stages of frying, mechanical bone removal, grinding and adding natural stabilizers before the actual heat treatment, which forms the basis for obtaining the desired consistency of the pate and guaranteeing its long- term storage. The importance of using the latest heat treatment technologies, such as infrared baking, which ensures uniform heating, moisture retention in the product, and improvement of its textural characteristics, while abandoning synthetic additives, was substantiated. Technical schemes for the production of fish pate that integrate freshwater fish and plant ingredients were developed, taking into account modern quality and food safety standards. Practical recommendations were proposed for optimizing recipes and technological processes, which allow improving the overall quality of the product, increasing its microbiological safety and extending the shelf life, thus contributing to the expansion of the range of innovative food products made from fish raw materials.

COMPREHENSIVE QUALITY ASSESSMENT OF MULTI-COMPONENT CULINARY PRODUCTS FOR RESTAURANT ESTABLISHMENTS

M. A. Kashkano, I. R. Bilenka, N. A. Lazarenko — Thu, 27 Mar 2025 00:00:00 +0200

The modern restaurant industry is characterized by dynamic development, which is due to changes in consumer preferences and current trends, among which the primary need for balanced and functional food products is paramount. Such culinary products as cereal casseroles, due to their versatility and the possibility of combining various ingredients, are a promising direction for the development of balanced products of increased nutritional value. The aim of the study was to create optimal recipes for cereal casseroles, characterized by high organoleptic properties, balanced nutrient content, as well as increased nutritional value. To achieve this goal, the method of mathematical modeling was used, which allowed a systematic approach to the development of recipes and optimization of the ingredient ratio.The quality assessment of the developed samples was carried out according to a set of indicators, including nutrient composition, organoleptic (appearance, color, smell, taste, consistency), physicochemical (moisture, acidity, dry matter content) and microbiological indicators. For a comprehensive quality assessment, the Harrington desirability function method was used. The constructed multiplicative model of individual and generalized desirability functions allowed integrating various quality indicators into a single integral criterion. The obtained multiplicative model confirms a significant increase in the main quality indicators of new types of culinary products compared to traditional analogues. The developed recipes with functional properties are characterized by high organoleptic indicators, balanced content of nutrients and increased nutritional value.

INNOVATIVE TECHNOLOGY OF CUSTARD CAKES FOR RESTAURANTS

Thu, 27 Mar 2025 00:00:00 +0200

The frequency of production of large confectionery products is characterized by the constant quality of new ingredients and technologies, which allows to increase the number of products, their excellent characteristics and ensure competitiveness in the market. One of such innovative ingredients is trimoline – a natural inverted variant that can improve the quality of finished textures, increase their density, and also tighten the term for stabilizing raffinates. density and degeneration of the prepared crystals of sugar.Of particular interest is to stop the choice of trimoline in the production of large products from choux pastry. Take this into account the exact match of technologies and various ingredients, and its structure and consistency are the basis for the preparation of large popular desserts. The addition of trimoline allows to increase the elasticity of the product, eliminate the uniformity of pumping and accelerate the drying of finished products.An equally important aspect of consideration is the creation of innovative fillings that would contribute to the successful perception of events, which makes them unique in their taste profile and characteristic identity. In this context, the merits of the history of Bergadin and avocado, which are the basis for the fillings, are of particular importance. Bergadin, seeing its unique taste and delicate texture, can offer you an unusual aroma and originality. Avocado is rich in natural fats, vitamins and minerals – an amazing component for preparing light and healthy dishes. The combination of these ingredients provides new opportunities for the introduction of confectionery technologies, protection from points of their creation and maintenance of health. The addition presented in this work is aimed at including trimoline in the amount of choux pastry, as well as a detailed description of two fillings – mainly with Bergadin and avocado. The results of the work can find practical support in the confectionery industry, with pleasure certifying the recipe and disseminating new products on the market.

SCIENTIFIC SUBSTITUTION AND DEVELOPMENT OF A COMPOSITE MIXTURE FOR THE PRODUCTION OF PASTA PRODUCTS

V. V. Kolesnyk, V. V. Polupan, I. S. Bushtakov, S. V. Sorokina, V. O. Akmen — Thu, 27 Mar 2025 00:00:00 +0200

The search for new sources of proteins based on plant raw materials and the justification of ways of their practical application in the food industry is an important component in ensuring the production of products with balanced composition, including low-calorie, specialized and functional products, accessible to different social groups of consumers. Preliminary research into the production and use of proteins of plant origin allows us to highlight the use of different types of flour as a promising direction.Based on studies of the chemical composition of different types of flour, the choice of lupine flour and chia seed flour as a natural source of functional food ingredients is justified.The choice of a rational concentration of lupine flour in the production of pasta, which is 10% of the total mass of wheat flour, is scientifically justified, this allows you to increase the content of protein and dietary fiber in the finished product while maintaining quality.It was found that adding chia seed flour to pasta dough within 5…7,5% of the weight of wheat flour does not change the quality of pasta both before and after cooking, enriching the finished product with dietary fiber and ω-3 fatty acids.The rational ratio of lupine flour and chia seed flour in the pasta recipe was experimentally established to enrich the product with protein, dietary fiber, increase the content of ω-3 fatty acids while maintaining high organoleptic and physicochemical indicators. Composite mixtures of the following composition were developed: composite mixture 1 (CM1): 85% wheat flour, 10% lupine flour, 5% chia seed flour; composite mixture 2 (CM2): 82,5% wheat flour, 10% lupine flour, 7,5% chia seed flour.As part of the study of the quality of the composite mixture for the production of pasta, the rational amount of adding lupine flour and chia seed flour was determined, which amounted to 10% and 5%, respectively, of the weight of wheat flour. Adding alternative types of flour in smaller quantities is ineffective in terms of enriching products with protein, dietary fiber, and ω-3 fatty acids. An increase in the content of lupine flour (more than 10%) and chia seed flour (more than 5%) in the composite mixture leads to a deterioration in organoleptic properties. The quality assessment showed that in terms of organoleptic and physicochemical properties, the sample of pasta made from composite mixture 1 (85% wheat flour, 10% lupine flour, 5% chia seed flour) is not inferior, and in some indicators even exceeds the quality of the control sample (pasta made according to the classic recipe).

INNOVATIVE APPROACH TO THE PRODUCTION OF RYE-WHEAT BREAD USING CO₂ EXTRACTS OF AROMATIC-SPICY COMPONENTS OF DILL AND SESAME

L. M. Kolianovska — Thu, 27 Mar 2025 00:00:00 +0200

Bread remains an important source of energy, proteins, carbohydrates, fiber, vitamins, and minerals, making it an essential part of the human diet. Particularly valuable is bread made from whole grain and rye flour, which is rich in fiber that promotes digestion regulation, weight control, and blood sugar balance.The addition of CO₂ extracts of dill and coriander to rye-wheat bread enhances its biological value by preserving antioxidants, essential oils, and other beneficial compounds. The use of CO₂ extraction ensures high-quality extracts and their effectiveness in enriching baked goods. The proposed technology for producing rye-wheat bread with plant extracts is scientifically innovative and practically significant, as it combines innovative approaches with traditional methods.Optimal additive concentrations were determined to achieve a balance between improved taste properties and the preservation of beneficial substances: Formula No. 1 includes 0.2 g of CO₂ extracts, while Formula No. 2 contains 0.1 g of CO₂ extracts with an additional blend of dried thyme and oregano herbs. Practical significance. The developed recipe and technology can be successfully implemented in the baking industry to create functional products with additional health benefits. This product meets the growing demand for healthy nutrition and enhances the competitiveness of manufacturers. The production of bread with an enriched composition opens new opportunities for the food industry, focusing on consumer health support. To achieve the set goal, the following tasks were pursued: Review of modern bread production technologies incorporating plant extracts. Investigation of the CO₂ extraction process of dill and coriander and evaluation of the bioactive components in the obtained extracts. Development of a rye-wheat bread recipe with added CO₂ extracts of dill and coriander. Study of the impact of added extracts on the chemical composition, organoleptic properties, and functional characteristics of bread.Determination of safety and quality indicators of the developed product.Assessment of potential consumer appeal and practical application of the proposed technology in the baking industry.

THE INFLUENCE OF METHODS OF PREPARING THE DOUGH WITH THE ADDITION OF TABLE BEET KVAS ON THE QUALITY INDICATORS OF WHEAT BREAD

R. Yu. Kravchenyuk, I. Ya. Stadnyk, V. A. Piddubnyi, T. Ye. Veselovska — Thu, 27 Mar 2025 00:00:00 +0200

The article considers the possibility of using kvass juice from table beet in the production of wheat bread from flour of the 1st grade. The use of beet kvass with the addition of flax, gin crackers and whey in the recipe will not only enrich the product with vitamins, minerals, dietary fibers, pectin, fiber, but also improve and make the appearance of the product noticeable. The purpose of the work is to study the influence of table beet kvass on the technology of wheat bread from first grade flour. The task: justify the selection of samples of the studied KSB enrichers and optimization of the technological process of obtaining KSB; justify the use of table beet kvass in the technology of wheat bread on quality indicators during its storage. The research used the method of organoleptic analysis under the conditions of growth of Bacillus subtilis and Bacillus mesentericus bacteria and the method of mathematical analysis of the dependence of fermentation energy P on water temperature T and infusion time described in the form of the functional P(T,x)=f(T,x). To evaluate raw materials, semi-finished products and finished products, modern methods of analysis were used, allowing to determine the chemical composition, nutritional and biological value, physico-chemical and organoleptic indicators of the studied samples. Trial baking was carried out on the basis of the Department of Food Technology Equipment of the National Technical University of Ukraine Ternopil. The dough was prepared unsteamed, unsteamed with long-term proofing, and steamed methods. In the course of the study, the positive influence of table beet kvass on the technological properties of the dough, as well as the quality of the finished bread during its storage, was established. The use of kvass during kneading and storage of the finished product showed an acceleration of the lifting power of yeast and an extended shelf life of technological properties.

INTELLIGENT PRODUCTION LINE CONTROL SYSTEMS IN THE FOOD INDUSTRY BASED ON MACHINE LEARNING

A. S. Nikulin — Thu, 27 Mar 2025 00:00:00 +0200

The possibilities of introducing intelligent production process control systems in the food industry, taking into account modern challenges and automation needs, are investigated. The relevance of the study is due to the need to increase the efficiency of production lines, reduce costs, improve quality control and compliance with international food safety standards, in particular ISO 22000, HACCP, BRC Global Standard, FSSC 22000 and IFS. It has been established that traditional approaches to automation do not provide sufficient flexibility and adaptability to changes in technological parameters and market conditions, which necessitates the implementation of systems based on machine learning, predictive analytics, and IoT.The purpose of the study is to develop approaches to automation of production lines in the food industry by integrating machine learning, robotics, and IoT to improve the efficiency of production processes. The methodological basis is based on analytical and comparative research methods that allowed us to evaluate the effectiveness of existing automation approaches, as well as modeling an adaptive control system.The results of the study confirm that the integration of IoT sensors, machine learning algorithms, and predictive analysis can significantly improve the accuracy of monitoring and control of production processes. The main problems of implementing such systems are identified, including the high cost of modernization, the complexity of integration with existing infrastructure, the need for qualified personnel and compliance with regulatory requirements. It is proved that the gradual introduction of intelligent systems using predictive analytics to monitor the technical condition of equipment and prevent failures can reduce risks, minimize production losses and improve product quality.Prospects for further research include the development of deep learning algorithms to improve the accuracy of the analysis of production parameters, as well as the study of the economic aspects of implementing such technologies in various segments of the food industry.

STUDY OF JRQANOLEPTIC INDIKATORS AND BIOLOGICAL VALUE OF GRANOLA SUPERFOOD WITH IMPROVED NUTRIENT COMPOSITION

N. V. Novikova — Thu, 27 Mar 2025 00:00:00 +0200

The work is devoted to the development of a granola recipe with an improved nutrient composition.This product combines useful superfoods and adaptogens that help maintain energy and stress resistance of the body. The recipe composition of the new product – granola is multicomponent, its composition, in addition to candied sea buckthorn, includes raw materials of increased nutritional value: oatmeal, walnuts, amaranth, goji berries, coconut oil, ginger and honey.Thanks to the use of low-temperature drying, the product retains all the nutrients that contribute to the overall strengthening of the body. Granola contains amaranth, a pseudocereal with a full set of amino acids, which provides a long-lasting feeling of satiety and muscle support.Goji berries act as adaptogens, strengthening immunity and increasing energy levels.The product contains coconut oil, which contains healthy fats that enhance taste and promote the absorption of nutrients. Walnuts, rich in iron, magnesium, potassium and zinc, stimulate brain function, strengthen the cardiovascular system and normalize cholesterol levels. Honey provides natural sweetness and a quick boost of energy, and ginger, rich in antioxidants, protects cells from oxidative stress. The addition of dried cranberries, rich in vitamin C and antioxidants, enhances immune support and protects the body from free radicals. Adding natural plant components to the superfood granola recipe made it possible to increase the amount of macro- and microelements in them. The best satisfaction with the daily requirement (in 100 g of granola) was magnesium at 66%, calcium at 33%, and zinc at 30%.The results of the study determined the content of vitamins B6, B9, and B12 in the granola superfood at 0.35 mg, 65.171 μg, and 1.1 μg, respectively.Superfood granola is an ideal solution for supporting the body in difficult conditions, providing nutrients that help restore strength, improve overall well-being, and increase stress resistance.

THE EFFECT OF OILS WITH DIFFERENT FATTY ACID PROFILES ON THE PROPERTIES OF THE FAT PHASE OF A COSMETIC EMULSION

M. T. Ovcharuk, O. A. Topchiі — Thu, 27 Mar 2025 00:00:00 +0200

In recent years, significant progress has been made in the study of the lipid barrier of the stratum corneum of the skin ‒ the most important object of influence of cosmetic products. This allows you to choose ingredients for cosmetic preparations taking into account the natural composition of the lipid barrier. Analysis of the fatty acid composition of individual cosmetic oils allows us to state that none of them meets the requirements for a perfectly balanced lipid composition of normal skin type. We modeled the composition of a mixture of three oils that have a favorable ratio between oleic, linoleic and linolenic acids, which ensures their participation in the metabolic processes of skin regeneration. The following blend composition is offered: rosehip oil 50% + sea buckthorn oil 25% + olive oil 25%; grape oil 45% + sea buckthorn oil 30% + apricot oil 25% %. When using oils in these ratios, it is possible to achieve a balance between linoleic and linolenic acids at the level of 0.05 for both blends, which corresponds to the content of these acids in the lipid matrix of normal skin. And the ratio between linoleic and oleic acid is 0.75 for a mixture based on rosehip oil and 0.70 for a mixture based on grape oil, with a norm of 0.75 for healthy skin. The detected content of trans-isomerized fatty acids is not an obstacle to the cosmetic use of the proposed mixtures, since it does not exceed a trace level of 0.01%. The tested organoleptic (appearance, color, smell) and physicochemical indicators (acid, peroxide, color number, moisture and volatile substances content, soap quality test) of the samples of the developed blends indicate the possibility of their use as the fat phase of cosmetic emulsions. The properties of the first type emulsion with a content of 34% fat phase stabilized by hydrolyzed lecithin were tested. It was shown that such emulsions have high sensory properties, but lose stability within 48–54 hours due to coalescence of the fat phase.

JUSTIFICATION OF YOGURT BASE FERMENTATION PARAMETERS IN THE PRODUCTION OF YOGURT PRODUCTS FOR ATHLETES

Z. S. Podolian — Thu, 27 Mar 2025 00:00:00 +0200

Yogurt products for athletes are functional food products designed to provide their body with the necessary macro- and micronutrients that contribute to heightened energy levels, rapid recovery after training and maintenance of physical fitness.This work describes the main factors that affect the fermentation of yogurt mixtures: temperature regime, duration of fermentation, use of probiotic cultures, composition of yogurt mixture, optimization of the process for the needs of athletes. The fermentation parameters of yogurt mixtures developed for athletes’ nutrition with a mass fraction of fat of 1.5% (the ratio of milk fat: high-oleic sunflower: rosehip fat – 11: 30: 9), dry skimmed milk residue (13–14)%, incl. proteins (6.7–7.5)%, enriched with chia seeds (mass fraction of chia seeds 5%, which provides the content of omega-3 fatty acids (0.9–1.0)%), using a starter composition from yogurt cultures and probiotic cultures Bifidobacterium animalis Bb-12, in the production of yogurt products for athletes: temperature (40±1)ºС, duration – (5.5–6.0) hours. It was established that an increase in the mass fraction of whey protein concentrate obtained by KSB-UV-75 ultrafiltration in yogurt mixtures accelerates the fermentation process by 1% by 0.5 hours. It was shown that yogurt clots obtained by fermenting mixtures according to the recommended regime using the selected starter composition with probiotics FD DVS Yo-flex-180 + FD DVS Bb-12 have probiotic properties due to the high concentration of viable cells of bifidobacteria and lactobacteria – (8.0–9.0)×108 and (7.0–9.0)×108 CFU/cm3, respectively. It was found that yogurt products produced on the basis of fermented clots express good sensory characteristics, which is highly appreciated by athlete consumers when choosing food products.

QUALITATIVE INDICATORS AND SMOKE PERMEABILITY OF DIFFERENT TYPES OF SHELLS FOR USE IN THE PRODUCTION OF SAUSAGE PRODUCTS

T. M. Prylipko, N. V. Bukalova, N. M. Bogatko, V. Р. Lyasota, А. F. Bogatko — Thu, 27 Mar 2025 00:00:00 +0200

The results of the study are presented study the vapor permeability of various casings. It was found that the natural casing has the highest vapor permeability, which leads to short storage times of sausage products, and also causes significant losses during heat treatment and storage of finished products. In addition, the high permeability of such a casing to oxygen is accompanied by acceleration of oxidation processes on the surface of the sausage, loss of presentation.However, permeability is an indisputable advantage, since during smoking there is a rapid and uniform penetration of smoke into sausage products. The disadvantages of collagen casing, as well as natural casing, are short storage times of sausage products (especially boiled sausages and hot dogs), low shelf life of the casing, significant losses during heat treatment, which is a consequence of high vapor permeability. Artificial cellulose casings are characterized by high permeability to steam, gases and smoke, greater stability and uniformity of caliber, compared to natural analogues. Currently, a new type of plastic casing has been developed and produced on the market – polyamide casings, which combine a number of properties inherent in gas-, moisture-permeable artificial and barrier casings. Their use allows you to combine excellent consumer properties of products with long storage times and a high yield of the finished product, which is achieved due to the new properties of polyamide casings, namely their smoke, gas, and vapor permeability. The conducted studies have shown that the polyamide casing contributes to the maximum preservation of quality indicators and increases the shelf life of sausage products.It should be noted that the main properties of the polyamide casing that is permeable. are smoke permeability and low weight loss of the product during storage. During storage, on the contrary, the level of permeability to water vapor and gases decreases, which significantly increases the shelf life of the product and allows the meat product to remain attractive to buyers for a long time.

OPTIMIZATION OF THE TECHNOLOGY FOR THE PRODUCTION OF COMBINED DAIRY PRODUCTS

N. І. Rezvykh — Thu, 27 Mar 2025 00:00:00 +0200

The article analyzes the current state and prospects for the production of combined dairy products in the country and globally. It has been established that a new trend, functional nutrition, is rapidly developing worldwide. Among functional and enriched food products, the largest share (55 %) belongs to dairy products. Consumers eagerly consume milk-containing products with low fat content, the presence of fruit and berry pieces, short shelf life, and enrichment with vitamins, pro- and prebiotics, minerals, and various beneficial microflora, with an optimized balance of calcium, potassium, sodium, and phosphorus. Consequently, there has been a recent increase in the variety of dairy products through the addition of new types of both animal and plant raw materials rich in beneficial substances that enhance the nutritional or taste properties of curd products.The article examines existing and modern technologies for the production of combined dairy products. Contemporary technologies for producing curd desserts with the addition of plant- based raw materials are based on the use of various plant components such as grains, vegetables, and fruits. The use of plant raw materials offers several advantages, including reducing the cost of the combined dairy product, increasing its nutritional value, and improving its taste properties.The study evaluates the nutritional and biological value, chemical composition, and organoleptic characteristics of fruit and berry components, specifically persimmons, and their impact on the quality of curd products. A fruit filler recipe based on persimmons has been developed for the production of curd products. A recipe for a curd product combining fermented curd and persimmon-based fruit filler has also been created. The organoleptic, physicochemical, and microbiological properties of curd products with different percentages of persimmon fruit filler were studied. A principal technological scheme for producing curd products based on fermented curd and persimmon fruit filler has been developed, and optimal production parameters have been determined. The economic feasibility of producing the proposed combined dairy product has been demonstrated. Recommendations for manufacturers on producing combined dairy products are provided.

FEATURES OF THE TECHNOLOGICAL PROCESS OF BEER PRODUCTION IN UKRAINE AND THE WORLD

N. I. Rezvykh, L. P. Vohnivenko — Thu, 27 Mar 2025 00:00:00 +0200

The article examines the current state of the brewing industry in Ukraine and worldwide. The peculiarities of the technological process of beer production, quality control of raw materials and finished products, as well as conditions of transportation and storage, are analyzed. Key industry trends have been identified, including the growing popularity of craft beer. Small breweries are actively developing by creating unique varieties using local ingredients. Modern consumers prefer new beer styles, such as IPA, stouts, and sour ales. Significant attention is paid to environmentally friendly and energy-efficient production technologies, including reducing CO₂ emissions, waste utilization (e.g., spent grain), and the use of sustainable packaging–aluminum cans and biodegradable materials.The demand for a healthy lifestyle stimulates the creation of low- and non-alcoholic beer varieties. The industry is undergoing active automation and digitalization, incorporating artificial intelligence and automated systems to improve quality control, reduce costs, and enable real-time production monitoring. Additionally, new beer recipes are being developed with the addition of fruits, spices, coffee, chocolate, and other unconventional ingredients. Manufacturers also offer gluten-free beer for consumers with dietary restrictions. High excise taxes and fiscal burdens hinder the development of the Ukrainian beer market. In response, domestic producers are actively expanding exports to Europe, Asia, and the USA, where demand for Ukrainian beer is growing due to its unique flavors and competitive pricing. At the same time, local brands are gaining popularity among Ukrainian consumers who appreciate authenticity and traditional recipes. However, Ukrainian brewers face strong competition from imported brands, intensifying the struggle for market share. The adoption of innovative technologies in production will contribute to reducing costs and enhancing competitiveness. Expanding sales channels through online platforms is a crucial development direction. The market for low-alcohol beer remains promising, demonstrating stable demand growth.Overall, modern trends in the brewing industry indicate shifts in consumer preferences, technological advancements, and an increasing emphasis on environmental responsibility.Ukrainian producers must adapt to new challenges, implement innovations, expand the range of healthy beverages, and support small businesses by developing new distribution channels.

JUSTIFICATION OF THE USE OF FUNCTIONAL INGREDIENTS IN THE PRODUCTION OF BAKERY PRODUCTS

I. О. Ryapolova, N. V. Novikova — Thu, 27 Mar 2025 00:00:00 +0200

The work is devoted to the substantiation of the use of functional ingredients in the production of bakery products. The development of new bread recipes containing physiologically functional ingredients allows to expand the range of bakery products. In contrast to conventional products, the nutritional value of functional products is determined by the nutritional characteristics of consumers of these products. It is necessary to introduce additional ingredients provided for in the recipe, or remove unwanted ingredients. Taking into account the beneficial properties of wheat bran, walnuts and flax seeds, we have developed a recipe for enriched baguettes with different content of these nutrients, taking the classic version as a basis and for comparison.The results of the study of the nutritional composition showed that in the experimental samples of the first and second options, the calorie content increased, and the amount of protein, fats and fiber also increased. Compared to the control, there is a decrease in carbohydrates, only in the third option their amount remains almost at the same level due to the larger amount of wheat bran. Analysis of the chemical composition of the developed samples shows that the introduction of functional ingredients into the recipe It also allows you to increase the amount of beta carotene and vitamins A and B5, and the amount of vitamin C increases slightly.The developed recipe for functional baguettes can be implemented in the craft production of cafes, bakeries, and each of the three options has its own advantages – from protein and fat content and calorie content both in the first sample, and an increase in the amount of fiber and a decrease in calorie content in the third sample.

MARKETING RESEARCH ON RESPONDENTS’ PREFERENCES FOR NEW DAIRY PRODUCTS FOR MALE ATLETES

О. О. Svaykin, D. M. Bushtets — Thu, 27 Mar 2025 00:00:00 +0200

The growing emphasis on a healthy lifestyle, the necessity of a balanced diet combined with physical activity, and the rising participation of middle-aged and older individuals in sports are key drivers of the sports nutrition industry’s growth. Ukraine has significant potential to expand its sports nutrition production and diversify its product offerings, as domestic manufacturers currently have a limited presence and have yet to gain strong consumer trust. Introducing a high- quality, cost-effective national product to the market could enhance the country’s competitive standing in both the domestic and global sports nutrition sectors.This paper presents an analysis of male athletes’ preferences to assess the prospects for developing new high-protein dairy products for sports nutrition. Based on survey results, two promising products were identified for athletic nutrition: a dry dairy product with high protein content available in “Banana” and “Chocolate” flavors, and a protein-glazed bar with flavors such as “Coconut,” “Almond,” “Pistachio,” “Peanut,” or “Hazelnut.” For the dry product, recommended raw materials include whole milk powder, dry whey protein concentrates obtained through ultrafiltration, sodium caseinates, or plant-based protein concentrates such as pumpkin or hemp (suitable for vegetarians). In the case of the protein- glazed bar, bifido-cheese from fermented milk and/or albumin cheese should serve as the primary raw material. Additionally, protein fortification should involve dry whey protein concentrates obtained via ultrafiltration or plant-based protein concentrates like pumpkin or hemp.All proposed products are recommended to be enriched with probiotics.

DETERMINATION OF SALT RESISTANCE OF LACTOBACTERIA AND BIFIDOBACTERIA FOR THE PRODUCTION OF ENCAPSULATED PROBIOTIC PRODUCTS

N. A. Tkachenko, P. V. Kucherak — Thu, 27 Mar 2025 00:00:00 +0200

The process of encapsulation of probiotic cultures aims to protect bacteria from negative environmental influences, in particular from the acidic environment of the stomach and mechanical damage. Encapsulation ensures higher viability of bacteria until they enter the intestine. However, it is important to consider that during the production of encapsulated products it is necessary to choose appropriate materials for capsule shells, which not only provide resistance to the acidic environment, but also support the activity of bacteria in conditions of high salt concentrations.The aim of the scientific work was to determine the salt resistance of lacto- and bifidobacteria cultures for the production of encapsulated probiotic cheeses. The conducted studies show that probiotic cheese capsules produced using mesophilic lactic acid lactococci contain a higher concentration of lactocultures compared to probiotic cheese capsules produced using thermophilic streptococci, which is explained by the higher concentration of mesophilic cultures compared to thermophilic ones in the original cheese capsules before salting. The concentration of viable bifidobacteria cells after salting in probiotic cheese capsules is (0.2…7.8)×109 CFU/g, which is explained by the rather high survival rate of the studied bifidobacteria cultures – 0.84…0.96.Therefore, for the production of encapsulated probiotic cheeses, it is advisable to use mesophilic lactic acid lactococci and any of the studied bifidobacteria cultures – Bifidobacterium bifidum BB 03, Bifidobacterium longum subsp. longum BL 03, Bifidobacterium adolescentis BA 03, Bifidobacterium breve BR 03 or B. longum subsp. animalis Bb-12. Combining mesophilic lactic acid lactococci with the studied bifidobacteria cultures in probiotic cheese capsules provides a high concentration of all cultures after salting, which will have a probiotic effect on the consumer.

OPTIMIZATION OF THE COMPOSITION OF BIFIDO-YOGURT WITH ENCAPSULATED BERRY FILLER

N. A. Tkachenko, D. S. Mashtakov — Thu, 27 Mar 2025 00:00:00 +0200

Expanding the range of fermented dairy products with probiotics and attracting new consumer groups, particularly young people, will contribute to improving the health of Ukrainians.Therefore, one of today’s urgent tasks is the development of formulations and technologies for bifido-products, particularly bifido-yogurt, with innovative ingredients–encapsulated berry fillers–which are widely used in this category of products in EU countries.For experimental-statistical studies aimed at determining the optimal ratio of raw ingredients in the bifido-yogurt formulation, encapsulated fillers from the domestic company PP «VOMOND» (Ivano-Frankivsk)–trademark «Imitated Caviar» (with syrup), bifido-yogurt with a fat content of 1.5%, and skimmed milk powder were used. To optimize the formulation of bifido-yogurt with encapsulated berry fillers, the Statistica 12 software package (StatSoft, Inc.) was used. The optimal ratio of raw ingredients in the bifido-yogurt formulation with an encapsulated syrup- based filler was established based on the processing of experimental data regarding the sensory characteristics of the target product: the highest sensory evaluation score–20 points–was achieved with a skimmed milk powder content of 3.28% and a filler content of «Imitated Caviar ‘Raspberry’ with syrup» of 9.86%, while the bifido-yogurt content was 86.86%.Samples of bifido-yogurt with encapsulated fillers such as «Imitated Caviar ‘Apple’,» «Imitated Caviar ‘Pear’,» «Imitated Caviar ‘Grape’,» «Imitated Caviar ‘Cherry’,» «Imitated Caviar ‘Blueberry’,» and «Imitated Caviar ‘Strawberry’» with syrup, produced according to optimal formulations, also received sensory evaluations of 19–20 points. This confirms the accuracy of the results obtained in the course of these experimental-statistical studies on determining the optimal raw ingredient ratios in bifido-yogurt with encapsulated syrup-based fillers.

TECHNOLOGY OF OBTAINING ANTHOCYAN DYE FROM BLACK ELDER PLANTS

Т. А. Yarmosh, F. V. Pertsevoi — Thu, 27 Mar 2025 00:00:00 +0200

The paper presents the results of the study of anthocyanin dye from black elderberry pomace using a water-glycerol solvent. The study used black elderberry pomace Sambucus nigra collected at the stage of full dosage in the Sumy region in 2024. It was found that the mass fraction of dry soluble substances in the pomace is 14.80±0.2%, the mass fraction of moisture is 49.3±0.2%, the active acidity (pH) is 4.3±0.1, the titrated acidity in terms of malic, citric and tartaric acids is 0.73±0.03%, 0.77±0.03% and 0.82±0.03%, respectively.The technology of anthocyanin dye involves mixing elderberry pomace with potassium sorbate, double extraction in a water-glycerol solution with a hydromodule (1:1) with the addition of citric acid, settling, filtering, mixing the extracts and concentrating in an evaporator at a temperature of 65±1.5ºС to a dry matter content of 35±0.2%. The finished elderberry pomace dye was stored in sterile dark glass bottles at a temperature of 4±2ºС, which ensured its shelf life of 30 days. The resulting elderberry dye is characterized by a slightly viscous liquid of dark red color with a faint odor and sour taste. The density at 20°C is 1080±2 kg/m³. The dye is completely soluble in water and aqueous-alcoholic solutions. Active acidity (pH 3.3±0.1), titrated acidity in terms of citric, malic and tartaric acids is 0.91±0.05%, 0.87±0.05% and 0.98±0.05% respectively. The dry matter content is 35±0.2%, and the concentration of coloring substances is 122.0±0.5 g/dm³, which confirms the high saturation with anthocyanin pigments. During 30 days of storage, the degradation index is 20.5±0.2%, and the stability is 79.5±0.3%, which indicates sufficient stability of the dye and its suitability for use in the production of food and beverages.

RESEARCH ON FACTORS INFLUENCING THE TECHNOLOGY OF UNDERGROUND STRUCTURE CONSTRUCTION USING THE GRAVITATIONAL EXTRUSION METHOD

Ye. O. Halenko, O. M. Makhynia — Thu, 27 Mar 2025 00:00:00 +0200

The article presents the results of a study on the technology of gravitational extrusion of reinforced concrete structures, designed for the construction of underground reinforced concrete structures in challenging hydrogeological conditions. The proposed technology synthesizes the advantages of the diaphragm wall and slip form methods, which will improve the quality of monolithic structures compared to the diaphragm wall method and enhance their waterproofing properties. This highlights the broad prospects for applying this technology in the construction of locks, pumping stations, shoreline protection walls, and foundations in flood-prone areas.The study analyzed groups of factors influencing the technology of gravitational extrusion of reinforced concrete structures, namely: factors of structural design solutions, environmental factors, factors of formwork system design, factors of the physical and mechanical properties of concrete mix, as well as technological, organizational, economic, and emergency-related factors.A preliminary assessment of 54 influencing factors was conducted using a ranking method. The ranking of factors was carried out based on decimal dimensionless scales of “Importance” and “Desirability.” The “Importance” scale assessed factors based on their criticality, i.e., the extent to which their values affect the feasibility of using the gravitational extrusion construction method.The “Desirability” scale assessed factors based on their necessity, i.e., the extent to which their values influence the efficiency and feasibility of the gravitational extrusion construction method.As a result, 16 key factors affecting the construction of underground reinforced concrete structures using gravitational extrusion were identified. Subsequently, based on an analysis of scientific and technical sources on the application experience of the diaphragm wall method and the slip form construction method, the variation ranges of the 16 key influencing factors on the gravitational extrusion technology were determined.The obtained results can be used for further research and improvement of the technology for constructing underground reinforced concrete structures using gravitational extrusion.

IDENTIFYING THE NEED FOR CIVIL PROTECTION SHELTERS IN EXISTING RESIDENTIAL AREAS

A. V. Hasenko, L. V. Hasenko, V. V. Slon, V. V. Dariienko — Thu, 27 Mar 2025 00:00:00 +0200

To protect people from certain hazard factors arising from emergency situations in peacetime and the effects of weapons of mass destruction during special periods, civil defense and dual- purpose structures and the simplest shelters are used. The paper develops proposals for the planning of territories for civil defence shelters in existing residential areas. To achieve this goal, the authors analyse the basic requirements of the legislation on the creation of a fund of civil protection structures, provides recommendations for determining the construction objects suitable for inclusion in the fund of civil protection structures as the simplest shelters, as well as for their preparation, formulates the principles of spatial location of shelters for civil protection of the population and an algorithm for determining the need for such shelters. Among the main recommendations for determining construction sites suitable for inclusion in the fund of civil defense protective structures as the simplest shelters, it should be noted the analysis of the protective properties of enclosing structures from external ionizing radiation or the effects of air shock waves; the capacity of civil defense structures; the location of civil defense structures in relation to places of work or residence of the population; the availability of communications, etc. Local governments must periodically conduct an inventory of the existing fund of protective structures; determine the need for the fund of protective structures of civil defense, taking into account their actual condition; satisfy the needs of the fund of protective structures of civil defense; distribute the population among the existing structures of the fund of protective structures of civil defense, taking into account their capacity, state of readiness and location on the ground (taking into account the regulatory collection radii around such structures) and provide the population with information about the locations of protective structures of civil defense.

DETERMINATION OF HEAT TRANSFER RESISTANCE OF EXTERNAL WALLS OF BUILDINGS IN NATURAL CONDITIONS

Yu. K. Ivashina, T. Ya. Goncharenko, V. V. Zavodiannyi — Thu, 27 Mar 2025 00:00:00 +0200

Еnergy saving is one of the most important problems of the 21st century. Most of the energy resources in Ukraine are used for heating residential and industrial premises, so reducing energy consumption for heating is relevant and this problem needs to be solved. It can be solved by carrying out a mass reconstruction of existing buildings in order to increase the thermal insulation properties of buildings. For this, it is necessary to conduct a wide audit of them. The existing method consists in determining the heat transfer resistance of the enclosing structure, which is determined based on measuring the air temperature in the room and outside, the temperature of the internal and external surfaces of the structure and the heat flow through it. Such a method requires a lot of time for measurement, complex devices and is not very accurate. The purpose of the work is to develop a method for determining the heat transfer resistance of external walls of buildings in full-scale operating conditions, which would not require measuring the heat flow through the wall and the temperature of its external surface and would significantly simplify the measurement process. The method is based on the fact that the heat transfer resistance of the wall R0 consists of the thermal resistance of the wall and the heat transfer resistances of its inner R2 and outer R3 surfaces, which are connected in series, as a result of which the temperature difference on the specified resistances is proportional to their value q t t RtR��2 3 �02 22�, where q is the heat flux density, t2 and t3 are the indoor and outdoor temperatures, τ2 is the temperature of the inner wall surface. The resistance R0 is determined by building codes R021��where α2 =8.7 W/(m2 K) is the heat transfer coefficient of the inner surface, therefore R t t t02 32 218 7��, � �m2K/W. The method works as follows: measurements are made during the heating period in natural operating conditions of the temperature in the room, the external and internal surface temperatures of the wall. The heat transfer resistance is calculated through the ratio of temperature differences and the known heat transfer coefficient of the internal surface. The proposed method for determining the heat transfer resistance of walls excludes the measurement of heat flow, measurements are made in natural operating conditions.These advantages allow using this method when conducting a thermal audit of building.

ENHANCING EFFICIENCY IN WIRELESS POWER TRANSFER SYSTEMS USING RESONANT INDUCTIVE COUPLING AND DYNAMIC WIRELESS CHARGING

I. M. Ozerchuk — Thu, 27 Mar 2025 00:00:00 +0200

This article presents a combined approach to enhancing the efficiency of wireless power transfer (WPT) systems, integrating resonant inductive coupling with dynamic wireless charging and optimized energy management. The research focuses on improving energy transmission by maximizing mutual inductance and quality factors of resonant coils in near-field operation. To achieve this, advanced compensation networks and control algorithms were developed, enabling precise resonance tuning and dynamic system stability. The study introduces a mathematical model describing the system’s dynamic state through a resonance energy transfer equation, accounting for resistive losses, reactive coupling, and system nonlinearities, providing a framework for analyzing coil interactions and optimizing inductive coupling parameters.The mutual inductance between coils was further modeled using geometrical and material parameters, and the energy transfer was expressed as a function of angular frequency and transmitter current. An experimental setup was designed to validate the theoretical framework, focusing on dynamic charging for unmanned ground vehicles (UGVs). The prototype system included an array of transmitter coils integrated into a test platform and a receiver coil mounted on a UGV. Multiple scenarios were tested, including various vehicle speeds (0.5–2.0 m/s) and positional misalignments, to simulate real-world operating conditions. Efficiency measurements were conducted using a power analyzer, revealing the relationship between coupling coefficients, quality factors, and energy transfer efficiency. The results demonstrated that high-quality factors and optimal coupling coefficients significantly enhance energy transfer efficiency while mitigating losses. The system was capable of maintaining stable performance despite small positional deviations, highlighting its robustness. Additionally, the influence of coil geometry, spatial distribution, and material properties on magnetic field strength and uniformity was investigated, emphasizing the importance of coil design. The study concludes that the proposed approach effectively addresses the challenges of WPT systems, particularly in dynamic scenarios. However, practical considerations such as thermal management and electromagnetic interference remain critical for real-world implementations, necessitating further research to ensure reliable and scalable solutions.

RODIN D. O. INFLUENCE OF COMPOSITION ON THE PROPERTIES OF POLYMER NANOCOMPOSITE PVA/GRAPHITE/COFE1.97CЕ0.03O4

L. A. Frolova, D. Yu. Saltykov, D. O. Rodin — Thu, 27 Mar 2025 00:00:00 +0200

The development of new materials that absorb microwave radiation is an important area of research that can be used in various industries, such as communications, medical radiation, air defense and various civilian applications. The work investigated composites consisting of polyvinyl alcohol, cerium-modified cobalt ferrite (CoFe1.97Cе0.03O4) synthesized by the coprecipitation method, and graphite. The composites were obtained by mixing the components in different ratios. The characterization of a series of composite materials PVA/graphite/CoFe1.97Cе0.03O4 was performed using X-ray diffraction and X-ray phase analysis, scanning electron microscopy and IR spectroscopy.SEM images show a homogeneous distribution of spherical particles with weak aggregation.The particle size is approximately 8-12 nm.The X-ray diffraction pattern of CoFe1.97Cе0.03O4 shows broadened but easily identifiable peaks. For the most intense peak at (2θ=40.70º), a broadening of the peak to 3.1º full width at half height is observed, which corresponds to the presence of nanosized CoFe1.97Cе0.03O4 crystallites; in addition, the presence of cerium cations, which have a much larger radius, is evident. The diffraction pattern of the PVA- CoFe1.97Cе0.03O4 composite shows small ferrite peaks and pronounced graphite peaks.The effective shielding (dB/mm) and reflection coefficient were measured at different microwave frequencies in the range of 8.0-12.0 GHz. The composite material PVA/graphite/ CoFe1.97Cе0.03O4 with a component ratio of 10:1:10 showed a wider absorption frequency range and a maximum shielding of ⁓25.09 dB at 12 GHz and ⁓23.5 dB at 10 GHz. That is, the composite can be used as a microwave absorber in the range of 8-12 GHz.