scholarly journals Development of technology elements for growing leek seedlings for open ground in the Non-Chernozem zone

2021 ◽  
pp. 89-93
Author(s):  
V. I. Terekhova ◽  
A. V. Konstantinovich ◽  
M. E. Dyikanova ◽  
M. V. Vorobiev ◽  
V. D. Bogdanova
Keyword(s):  
Ascorbic Acid ◽  
Point Of View ◽  
Plant Weight ◽  
Biometric Parameters ◽  
Area 6 ◽  
Open Ground ◽  
Feeding Area ◽  
Medicinal Properties ◽  
Quality Of Products

Relevance and methods. Leek is one of the most promising onion crops for industrial cultivation in the Non-Chernozem zone, which has medicinal properties and high nutritional value. The results of studying the technological features of leek cultivation in the open ground of the Moscow region are presented. The studies were carried out in 2019-2020 on the territory of the “Vegetable Experimental Station named after V.I. Edelstein". We studied the influence of the feeding area of leek seedlings on the biometric parameters of plants and the quality of products. The object of the study is the variety Karantansky, experimental options: 1) seedling feeding area – 6 cm2 (control), 2) seedling feeding area – 8 cm2 , 3) seedling feeding area – 10 cm2 . The objects of research to study the content of ascorbic acid were leek varieties: late-ripening – Karantansky (standard), Bandit, Dobry Molodets, mid-ripening – Columbus, Hobot slona.Results. It is noted that the feeding area during the seedling period does not significantly affect the biometric parameters of leek plants: leaf area, plant weight, leek pseudostems diameter. Therefore, during the period of growing seedlings, from the point of view of rational use of the area in the seedling department, it is recommended to use the minimum feeding area – 6 cm2 . It was also found that the studied varieties accumulate ascorbic acid in different ways in various plant organs. The maximum content of ascorbic acid was noted in the leek pseudostems of the control late-ripening variety Karantanskiy – 23.6 mg%. The minimum values are for Dobry Molodets (11.8 mg%) and Hobot Slona (11.9 mg%).

scholarly journals Kaizen as a Method of Management Improvement in Small Production Companies

2015 ◽  
Vol 16 (2) ◽  
pp. 157-170 ◽  
Author(s):  
Barbara Kamińska
Keyword(s):  
Quality Management ◽  
Small Firms ◽  
Point Of View ◽  
Inexpensive Method ◽  
High Quality ◽  
High Position ◽  
Small Production ◽  
Quality Of Products ◽  
Management Improvement

Abstract„Quality is not everything but everything is nothing without quality”. The famous quotation from K. Ishikawa brings to our attention the fact that nowadays quality is one of strategic concepts from the point of view of functioning of companies, especially production-oriented ones. The lack of quality often eliminates a product from the basket of potential further choices. That means that quality is a prerequisite in the contemporary, highly competitive and saturated market. In order to ensure quality, enterprises introduce various concepts and methods to support quality management. They include, among others, the kaizen philosophy, which allows to minimize unnecessary actions (losses). It is especially recommended to small firms as an inexpensive method assuring high quality of products because they are constantly improved, which, in turn, guarantees maintaining a high position among competitors. This article aims to introduce the concept of kaizen by describing how it works and considering whether it can be successful in Polish companies.

scholarly journals Microwave assisted convective drying of kale (Brassica oleracea L. var. sabellica L.) at stationary and non-stationary conditions

2018 ◽  
Author(s):  
Dominik Mierzwa ◽  
Justyna Szadzińska
Keyword(s):  
Ascorbic Acid ◽  
Convective Drying ◽  
Drying Time ◽  
High Power Microwave ◽  
Microwave Application ◽  
Colour Measurements ◽  
Stationary Conditions ◽  
Quality Of Products ◽  
Power Microwave

This paper concerns hybrid drying of kale. Eight different schedules of drying were tested experimentally to find out the influence of microwave enhancement on the kinetics (drying rate and time), energy consumption of convective drying and quality of products. Different power of microwaves and modes of microwave application were tested. Quality of products was assesed through water activity and colour measurements, as well as retention of ascorbic acid. The results obtained in the studies allowed to state that intermittent application of high-power microwave pulses may lead to a meaningful reduction of drying time and high quality of the dry products.Keywords: hybrid drying; intermittent drying; kale; ascorbic acid; colour  

scholarly journals Development and characterization of biodegradable compound based on EPDM and wood waste

2020 ◽  
Author(s):  
Mihaela Nituica ◽  
Laurentia Alexandrescu ◽  
Mihai Georgescu ◽  
Maria Sonmez ◽  
Maria Daniela Stelescu ◽  
...  
Keyword(s):  
Point Of View ◽  
Wood Waste ◽  
The European Union ◽  
Economic Agents ◽  
Antibacterial Compound ◽  
Ft Ir ◽  
Quality Of Products ◽  
Polymeric Waste

In the European Union, the potential for recycling technological and post-consumer polymeric waste is untapped. Their recycling and reuse are very low, compared to other types of waste such as glass, paper, etc., and the rates of storage, even of incineration, is very high in terms of percentage. Therefore, by reusing them, but also making use of new advanced technologies, we can contribute to improving the quality of products, and to environmental protection by recycling waste, protecting human health by eliminating toxins during their incineration, but also increasing turnover for global economic agents. Thus, this paper presents the obtaining and characterization of an antibacterial compound based on EPDM elastomer and wood waste (sawdust). The antibacterial compound is characterized from a physical-mechanical and structural point of view (FT-IR), all according to standards in force.

POLISH CONSUMERS’ ATTITUDES TOWARDS ONLINE GROCERY SHOPPING

2021 ◽  
Author(s):  
Gabriela Hanus
Keyword(s):  
Home Delivery ◽  
Point Of View ◽  
Grocery Shopping ◽  
Brick And Mortar ◽  
Delivery Options ◽  
Online Stores ◽  
Primary Focus ◽  
Quality Of Products ◽  
The Impact

The primary focus of this study was to explore the attitudes of consumers in Poland towards online grocery shopping, and the impact of the COVID-19 pandemic on the e-grocery market. A direct survey was conducted on a sample of 800 respondents from across Poland in the first quarter of 2020. A questionnaire was used as a research tool. As revealed by data analysis, in 2020 more than a half (60%) of consumers in Poland shopped for groceries in online stores run by brick-and-mortar grocery chains. The respondents usually shopped for groceries several times a month, preferably choosing products with a long shelf life, and home delivery options, each time spending around PLN 201-300. Convenience was found to be the key driver that encouraged consumers to shop for groceries online, and concerns about the quality of products purchased online was the major disincentive. Moreover, the coronavirus pandemic, and the resulting health concerns, were shown to have the least effect on the willingness of respondents to shop for groceries online, or the frequency of online grocery shopping. From a practical point of view, this research can be used to create marketing strategies for enterprises operating in the food retail industry, as well as to expand knowledge about the dynamically developing e-grocery market in Poland.

The methods of cultivation of cucumbers in the open ground

2020 ◽  
Author(s):  
A.V. Konstantinovich ◽  
◽  
V.I. Terekhova
Keyword(s):  
High Yield ◽  
Open Ground ◽  
Ground Conditions ◽  
Quality Of Products

The results of studies of methods of growing cucumber in open ground conditions, providing high yield and marketable quality of products in the non-black earth zone of Russia, are presented.

scholarly journals Product Quality as a Definitive Factor of Enterprise Competitiveness

2020 ◽  
Vol 12 (515) ◽  
pp. 252-258
Author(s):  
V. V. Kuzoma ◽  
◽  
S. I. Pavliuk ◽  
Keyword(s):  
Product Quality ◽  
Word Of Mouth ◽  
Quality Management System ◽  
Marketing Research ◽  
Point Of View ◽  
Consumer Confidence ◽  
Enterprise Competitiveness ◽  
Quality Of Products ◽  
The Impact

The article considers topical issues regarding the impact of products (goods) quality on the formation of a sufficient level of competitiveness of enterprise. Views on the conceptual and categorical apparatus related to "competitiveness", "product competitiveness" and "quality" are generalized, including foreign experience. The purpose of this article is consideration and analysis of the impact of product quality on the formation of the competitiveness of enterprise and the achievement of its appropriate level in modern market economy. The essence of the concept of "product quality" from the point of view of the manufacturer is highlighted. The interdependence between product quality and ensuring the appropriate level of enterprise competitiveness is shown. The main advantages of improving product quality as a factor of competitiveness of products and the enterprise as a whole are given. The main attention is paid to quality as a factor in the formation of consumer confidence, technology "word of mouth", the importance of aesthetic indicators of products (goods). It is determined that the high quality of products (goods) provides greater return on investment and insufficient level of quality at the initial stage is a positive factor in the development of an enterprise. The main ways to improve product quality and product competitiveness are proposed. It is determined that the quality of products (goods) is influenced by a number of different factors, both internal and external (production technology, pricing policy, efficiency of product quality management system, the level of competition in the market, consumer requirements, etc.). Product competitiveness and enterprise competitiveness are correlated as part and whole. The main measures to improve the quality of products (goods), we see: the formation of consumer confidence and communication, the use of technology "word of mouth", the importance of aesthetic indicators in product or goods development, and development of competitive strategy based on marketing research of competitors, consumers, and the market as a whole.

Nutritional evaluation of sugar free aonla candy

2016 ◽  
Vol 35 (4) ◽  
Author(s):  
Murlidhar Ingle ◽  
Jayant Patil ◽  
Radhika Nawkar
Keyword(s):  
Ascorbic Acid ◽  
Diabetic Patient ◽  
Nutritional Quality ◽  
Low Cost ◽  
Point Of View ◽  
Tannin Content ◽  
Nutritional Evaluation ◽  
Low Calorie

The present investigation was carried out with the objectives to develop a low calorie with high nutritional quality having good acceptability. The results showed that best quality of sugar free aonla candy was made from (10%) aspartame sugar free materials and aonla segments. In comparison to candy had minimum acidity in standard (0.61%) and maximum in aspartame aonla candy (0.76%). Maximum ascorbic acid was in standard aonla candy (230.6mg/100g) and minimum in Sucralose aonla candy (85.4mg/100g). Tannin content was recorded maximum (1.60%) in aspartame candy and minimum was (1.48%) in standard candy. The maximum color contain was recorded in standard candy (L-28.53 a-5.55 b-16.88) followed by (L-28.42 a-8.09 b-13.82) aspartame candy. Thus it was concluded that 10% aspartame aonla candy could be considered the best from nutritional, cheapest, and organoleptic point of view. Hence low cost nutritionally balanced low calorie aonla candy for diabetic patient could be developed at house hold or commercial level.

COMBINATORIAL POLYNOMIALLY COMPUTABLE CHARACTERISTICS OF SUBSTITUTIONS AND THEIR PROPERTIES

2020 ◽  
Vol 7 (2) ◽  
pp. 34-41
Author(s):  
VLADIMIR NIKONOV ◽  
◽  
ANTON ZOBOV ◽  
Keyword(s):  
Mathematical Expectation ◽  
Point Of View ◽  
Small Range ◽  
Computational Point ◽  
Wide Range ◽  
Bijective Function ◽  
The Difference ◽  
Element Base ◽  
Selection Of

The construction and selection of a suitable bijective function, that is, substitution, is now becoming an important applied task, particularly for building block encryption systems. Many articles have suggested using different approaches to determining the quality of substitution, but most of them are highly computationally complex. The solution of this problem will significantly expand the range of methods for constructing and analyzing scheme in information protection systems. The purpose of research is to find easily measurable characteristics of substitutions, allowing to evaluate their quality, and also measures of the proximity of a particular substitutions to a random one, or its distance from it. For this purpose, several characteristics were proposed in this work: difference and polynomial, and their mathematical expectation was found, as well as variance for the difference characteristic. This allows us to make a conclusion about its quality by comparing the result of calculating the characteristic for a particular substitution with the calculated mathematical expectation. From a computational point of view, the thesises of the article are of exceptional interest due to the simplicity of the algorithm for quantifying the quality of bijective function substitutions. By its nature, the operation of calculating the difference characteristic carries out a simple summation of integer terms in a fixed and small range. Such an operation, both in the modern and in the prospective element base, is embedded in the logic of a wide range of functional elements, especially when implementing computational actions in the optical range, or on other carriers related to the field of nanotechnology.

Physical capital stock, technological upgrading and modernisation in Hungary

2005 ◽  
Vol 55 (2) ◽  
pp. 201-221 ◽  
Author(s):  
Andrea Szalavetz
Keyword(s):  
Capital Accumulation ◽  
Physical Capital ◽  
Developed Countries ◽  
Point Of View ◽  
Technology Generation ◽  
Development Policies ◽  
Specific Factors ◽  
Physical Capital Accumulation

This paper discusses the relation between the quality and quantity indicators of physical capital and modernisation. While international academic literature emphasises the role of intangible factors enabling technology generation and absorption rather than that of physical capital accumulation, this paper argues that the quantity and quality of physical capital are important modernisation factors, particularly in the case of small, undercapitalised countries that recently integrated into the world economy. The paper shows that in Hungary, as opposed to developed countries, the technological upgrading of capital assets was not necessarily accompanied by the upgrading of human capital i.e. the thesis of capital skill complementarity did not apply to the first decade of transformation and capital accumulation in Hungary. Finally, the paper shows that there are large differences between the average technological levels of individual industries. The dualism of the Hungarian economy, which is also manifest in terms of differences in the size of individual industries' technological gaps, is a disadvantage from the point of view of competitiveness. The increasing differences in the size of the technological gaps can be explained not only with industry-specific factors, but also with the weakness of technology and regional development policies, as well as with institutional deficiencies.

CONTROL IN REAL TIME THE DENSITY OF PRODUCT AT VARIOUS STAGES OF THE TECHNOLOGICAL PROCESS OF SUGAR PRODUCTION

2020 ◽  
Author(s):  
S.B. Kudryashev ◽  
◽  
N.S. Assev ◽  
R.D. Belashov ◽  
V.A. Naumenko ◽  
...  
Keyword(s):  
Real Time ◽  
Technological Process ◽  
Sugar Industry ◽  
Sugar Production ◽  
Production Processes ◽  
Quality Of Products

The article is devoted to solving one of the most important problems of the development of the sugar industry in Russia – the modernization of sugar production processes. Today, sugar production is actively being modernized, shifting most of its processes to the path of avomatization and optimization to improve the quality of products. This article describes one of the main ways to obtain information about the concentration of sucrose in syrup in the production of sugar.

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