No. 5 (2024): Таuridа Scientific Herald. Series: Technical Sciences

View No. 5 (2024): Таuridа Scientific Herald. Series: Technical Sciences

Таврійський науковий вісник. Серія: Технічні науки. Херсон : Видавничий дім «Гельветика», 2024. Вип. 5. 274 с.
Засновник: Херсонський державний аграрно-економічний університет.
Ухвалено до друку: 29 листопада 2024 р.

DOI: https://doi.org/10.32782/tnv-tech.2024.5

Published: 2024-12-30

Full Issue

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COMPUTER SCIENCE AND INFORMATION TECHNOLOGY

ADVANTAGES OF USING THE GEOGEBRA SYSTEM FOR DISTANCE LEARNING IN ENGINEERING DISCIPLINES

G. M. Andreyevska, V. V. Litvinenko

3-10
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OPTIMIZATION OF WIRELESS NETWORKS USING THE INET FRAMEWORK

A. V. Antonenko, A. O. Tverdokhlib, S. O. Vostrikov, S. V. Behlitsov, O. H. Herhel, R. A. Bobkov

11-24
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IMPROVEMENT OF 3D GRAPHICS IMAGE OPTIMIZATION TECHNOLOGY

Ye. M. Hrabovskyi, I. V. Kobzev

25-35
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IMPLEMENTATION OF NEURAL NETWORK ALGORITHMS IN FORECASTING THE PRICE DYNAMICS OF FINANCIAL ASSETS

V. A. Ivanenko

36-49
- PDF (Українська)
RICK ANALYSIS OF GENERATIVE ARTIFICIAL INTELLIGENCE IN EDUCATION AND RESEARCH WITH GUIDELINES FOR RESPONSIBLE USE AND ROLE ATTRIBUTION

O. Yu. Krakovetskyi, N. Yu. Shevchenko

50-59
- PDF
EFFICIENCY AND MULTI-THREADING OF PARALLEL CALCULATIONS IN SYSTEMS PROGRAMMING

M. G. Kundos, L. Ya. Soloveі, A. V. Hrysyuk, O. M. Bahniuk

60-64
- PDF (Українська)
AUTOMATION OF PROJECT KPI MANAGEMENT THROUGH THE USE OF AI AND PREDICTIVE ANALYTICS

V. Yu. Plakhov, N. V. Dotsenko

65-78
- PDF (Українська)
COMMUNICATIVE PLATFORM FOR CLASSIFYING AND CONSTRUCTING PROGRAM GENERATION METHODS BASED ON NATURAL LANGUAGE USING ARTIFICIAL INTELLIGENCE

A. O. Svystunov

79-84
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ARTIFICIAL INTELLIGENCE IN SYSTEMS ANALYSIS

O. G. Trofymenko, Yu. G. Loboda, A. I. Dyka, O. O. Milchenko, M. I. Strilets

85-97
- PDF (Українська)
SOFTWARE QUALITY ASSESSMENT USING EXPERT ASSESSMENT

I. A. Tuzova, O. V. Tuzov, T. D. Panchenko, O. А. Chumak, S. M. Konovalov

98-105
- PDF (Українська)
ANALYSIS OF SOFTWARE QUALITY MODELS

I. A. Tuzova, O. V. Tuzov, T. D. Panchenko, O. А. Chumak, V. І. Starodub

106-113
- PDF (Українська)
APPLICATION OF HYBRID FEDERATED LEARNING MODELS INTEGRATING BLOCKCHAIN AND MACHINE LEARNING

Yu. Ye. Tsudzenko, I. V. Mysiuk, R. V. Mysiuk

114-123
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SYSTEM ANALYSIS

DESIGNING AND TRAINING AN ARTIFICIAL INTELLIGENCE MODEL FOR PROJECT PLANNING AND RISK ASSESSMENT

N. O. Mykhailov

124-129
- PDF (Українська)

FOOD TECHNOLOGY

DEVELOPMENT STRATEGIES OF THE HOTEL AND RESTAURANT SECTOR IN THE CONDITIONS OF GLOBAL CRISES AND INSTABILITY

O. R. Brenych, S. M. Neilenko, A. V. Antonenko

130-141
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PREVENTION AND OVERCOMING OF EMOTIONAL BURNOUT OF SPECIALISTS OF FOOD AND PROCESSING INDUSTRY ENTERPRISES

I. V. Varnavska

142-149
- PDF (Українська)
USE OF ALGAE AS AN ALTERNATIVE RAW MATERIAL FOR THE FOOD INDUSTRY

L. P. Vohnivenko, H. M. Kachur

150-156
- PDF (Українська)
BIOTECHNOLOGY IN THE FOOD INDUSTRY: INNOVATIONS AND OPPORTUNITIES

L. P. Vognivenko, K. S. Litvynova

157-162
- PDF (Українська)
RESEARCH ON THE INFLUENCE OF FERMENTED MILK MARINADES ON THE QUALITY OF CHICKEN SEMI-FABRICATED PRODUCTS FOR RESTAURANT ESTABLISHMENTS

O. A. Koval, N. M. Klisch

163-170
- PDF (Українська)
SUBSTANTIATION OF THE TECHNOLOGY OF CRAB CAKES BASED ON SEAFOOD ANALOGUES USING THE PRINCIPLES OF LEAN PRODUCTION

M. B. Kolesnikova, S. L. Iurchenko, S. S. Andreeva, T. V. Cheremska, C. V. Shevchenko

171-181
- PDF (Українська)
RESEARCH OF RESISTANT POTATO STARCH RS3

I. V. Kuznietsova, A. S. Kasamara

182-186
- PDF (Українська)
ANALYSIS OF RAW MATERIAL FOR DEVELOPMENT TURKEY-BASED DIETARY SAUSAGE WITH THE ADDITION OF PLANT-BASED INGREDIENTS

N. V. Novikova, G. Yu. Proscenko

187-193
- PDF (Українська)
IMPROVEMENT OF THE ASSORTMENT OF COLD APPETIZERS BASED ON PLANT-BASED INGREDIENTS FOR RESTAURANT ENTERPRISES

О. S. Рavlyuchenko, O. O. Hanziy

194-205
- PDF (Українська)
ORGANIZATION AND TECHNOLOGY OF PRODUCTION OF SEMI-FINISHED FLOUR FOR SPECIAL PURPOSES FOR RESTAURANT ESTABLISHMENTS

О. S. Рavlyuchenko, О. V. Sabirov, D. M. Prokhorenko

206-213
- PDF (Українська)
A COMPREHENSIVE APPROACH TO THE EVALUATION OF COTTAGE CHEESE PRODUCTION EQUIPMENT

R. V. Paperniak, M. M. Shynkaryk, O. I. Kravets, B. Ya. Lukiyanchuk

214-224
- PDF (Українська)
DEVELOPMENT OF BARRIER TECHNOLOGY FOR PRESERVING NATURAL INTESTINAL MEMBRANES

T. M. Prylipko

225-232
- PDF (Українська)
DEVELOPMENT OF RECIPE COMPOSITION OF SPECIAL PURPOSE BREAD WITH EXTENDED EXPIRATION DATE

N. I. Rezvykh, T. P. Akhtemenko

233-237
- PDF (Українська)
IMPROVEMENT OF CHOPPED FISH DISHES WITH THE ADDITION OF VEGETABLE RAW MATERIALS

N. M. Stukalska, O. V. Kuzmin, K. Ya. Ustynska

238-245
- PDF (Українська)
TECHNOLOGY OF GLUTEN-FREE SOURDOUGH BREAD WITH POTATO FIBRE

D. V. Fedorova, V. D. Lanska

246-257
- PDF (Українська)

HYDRAULIC CONSTRUCTION, WATER ENGINEERING AND WATER TECHNOLOGIES

INDEPENDENT WORK DURING PHYSICS LEARNING USING SOLUTION OF PRACTICAL AND THEORETICAL PROBLEMS

V. V. Zavodyannyi

258-262
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STUDY OF THE EFFICIENCY OF HETEROGENEITY OF STRUCTURAL DEFECTS BY DIFFUSION DOPING IN THE PRODUCTION OF SILICON DIODES

V. M. Litvinenko

263-269
- PDF (Українська)