Comparative Assessment of the Transport Systems of the Regions Using Fuzzy Modeling

2018 ◽  
pp. 651-658 ◽  
Author(s):  
Taras Bogachev ◽  
Tamara Alekseychik ◽  
Viktor Bogachev
Keyword(s):  
Fuzzy Modeling ◽  
Comparative Assessment ◽  
Transport Systems

scholarly journals COMPARATIVE ASSESSMENT OF COMPETENCE LEVEL OF TRANSPORT SYSTEM EXPERTS

2021 ◽  
Vol XXVIII (4) ◽  
pp. 114-120
Author(s):  
Grigore Ambrosi ◽  
Keyword(s):  
Transport System ◽  
Comparative Assessment ◽  
Point Of View ◽  
Transport Systems ◽  
Priority Vector ◽  
Competence Level ◽  
Assessment Of Competence ◽  
High Level ◽  
High Degree

The paper deals with the comparative assessment of competence level of transport system experts. The high level of competence of the experts is the premise to ensure the quality of the expertise of the systems insufficiently formalized from a mathematical point of view and characterized with a high degree of uncertainty. Six factors for assessing the competence of transport system experts were summarized. The values of the priority vector of the competence factors were established with the application of the Saaty algorithm and scale in nine points by the method of comparisons in pairs. The value of the concordance ratio of the experts' opinion for the prioritization matrix was calculated. The comparative competence coefficient of the experts in transport systems was calculated and the hierarchy of experts was established according to the value of the nominal coefficient.

Development of biotechnology for gluten-free sourdough bakery products with a new microbial composition

2020 ◽  
Vol 29 (12) ◽  
pp. 59-63
Author(s):  
O.I. Parakhina ◽  
◽  
M.N. Lokachuk ◽  
L.I. Kuznetsova ◽  
E.N. Pavlovskaya ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Starter Culture ◽  
Comparative Assessment ◽  
Starter Cultures ◽  
Bakery Products ◽  
Gluten Free ◽  
Microbial Composition ◽  
Fermentative Activity ◽  
Theoretical Foundations

The research was carried out within the framework of the theme of state assignment № 0593–2019–0008 «To develop theoretical foundations for creating composite mixtures for bakery products using physical methods of exposure that ensure homogeneity, stability of mixtures and bioavailability of nutrients, to optimize diets population of Russia». The data on the species belonging of new strains of lactic acid bacteria and yeast isolated from samples of good quality gluten-free starter cultures are presented. A comparative assessment of the antagonistic and acid-forming activity of strains of lactic acid bacteria and the fermentative activity of yeast was carried out. The composition of microbial compositions from selected strains of LAB and yeast was developed. The influence of the starter culture on the new microbial composition on the physicochemical, organoleptic indicators of the bread quality and resistance to mold and ropy-disease was investigated.

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