Distributed Economic Control for AC/DC Hybrid Microgrid

In this paper, a new double-layer droop control mode for island AC/DC microgrids is proposed to realize autonomous and cost-effective operation. The optimal power reference iterative algorithm is used to realize the internal active power distribution in the subnet. On this basis, secondary frequency and voltage adjustments are introduced to realize the economic operation, autonomy and stability of the subnet. At the microgrid level, the local control strategy of cost micro increment deviation is designed to optimize the exchange power between subnets. The cooperation of the two can realize the global economic operation of the microgrid, as well as voltage following and frequency regulation in the subnet. Based on the hybrid AC/DC microgrid simulation model, the effectiveness of the proposed method is verified.

IoT Solutions for Maintenance and Evaluation of Photovoltaic Systems

The effective operation of photovoltaic systems depends on many factors and parameters that must be continuously monitored. The factors listed in the article are frequently variable, which makes it very difficult to predict the amount of radiation that will reach photovoltaic panels and can be converted into electricity. Therefore, to optimize the operating point of a photovoltaic power plant, it is necessary to track the changes in these quantities. IoT systems may help in controlling and managing a power plant, storage, and energy flow to the power grid. The results recorded at the hybrid power plant of the Faculty of Electrical Engineering of the Bialystok University of Technology are useful for a comprehensive analysis of the operation of the plant and ways of its optimization. It is shown that implementation of a comprehensive maintenance system may deliver extensive important information regarding the PV plant installation.

Time as a key resource for the effective operation of the Russian agro-industrial complex in digital transformation context

The article discusses the features of the activities of enterprises of the Russian agro-industrial complex in digital transformation context. The main types of resources used by them for effective work are highlighted and the task is to study time as an intangible asset that can be used to increase the efficiency of activities. This category is considered from the standpoint of classical science, its definition is given and the main properties are highlighted. The necessity of studying time as a resource and its use in the work of enterprises as a factor in the growth of profitability has been substantiated. The analysis of classical and modern systems of organizing the work of enterprises, including their tools. Based on the analysis, it has been established that during the period of digital transformation of the economy and the agro-industrial complex, little attention is paid to time as a resource, and the rational use of resources needs to be improved. For this reason, the digitalization of the agro-industrial complex is considered as the main vector of the development of the complex. The main directions of its transition from the traditional form to new methods of work, its elements, ways of reducing errors and increasing the competitiveness of enterprises in this sector of the economy are shown. The main advantages of such a development are presented. In the course of further analysis, it was found that the time factor in the agro-industrial complex during the period of digital transformation plays a key role. Time has been proven to be both a factor and a resource. It is concluded that the competent use of all types of production resources in time allows to obtain a synergistic effect.

Control system of intelligent buildings based on convolutional neural networks

In recent years, with the development of ”Internet of things” appeared another concept – smart home environment, which is defined as the physical infrastructure to operate of ambient intelligence. For the effective operation of such facilities requires to develop of new methods and approaches for adaptive control. In this paper, we analyzed the parameters characterizing the state of the control object, identify the necessary set of measured parameters obtained from the sensors, and an informative set of input parameters. We design method of training of neural network.

INNOVATIONS IN THE PROCESS OF PREPARATION OF «KHOLODNOYARSKY» BORSCH

The paper presents an analysis of the current state of Ukrainian national cuisine and considers new technologies in the preparation of Ukrainian borsch. The main purpose of the study is to substantiate the development of technology for cooking Kholodnoyarsky borsch, as borscht occupies one of the main places in the diet of various segments of the population. Research and development of new technologies in the preparation of national dishes is relevant today. Increased competition in the restaurant business in Ukraine requires from the professionals to find new ways to meet the demand, develop innovative approaches to creating new food technologies and expand the range of national dishes. The study of the nature and technology of cooking allows the use of modern ingredients in creating new flavors of famous dishes.The following methods were used during the research: systematization of scientific literature and theoretical analysis to determine the status and theoretical justification of the prospects of national cuisine and expand the range of dishes, also methods of comparison, information and analytical methods, generalization method and others were used.In this article the main directions of development of new technologies in the preparation of Ukrainian borsch as a national dish of Ukraine were identified. The necessity of developing this technology as an innovation to ensure the effective operation of the restaurant business is identified and substantiated.It is concluded that the development of innovative technologies in the process of cooking of «Kholodnoyarsky» borsch is a promising direction to expand the range of national dishes. To increase the nutritional value of borsch, marigold flowers (Imereti saffron) were added to the recipe and three types of meat were combined, namely pork, veal and chicken. All products are pre-fried in a cauldron, followed by cooking until the dish is ready. Further research into the technology of cooking national dishes will accelerate the emergence of Ukrainian national cuisine to a new level.The results of the study can be useful for employees of the hotel and restaurant industry, scientists, teachers and students majoring in «Hotel and restaurant business» and «Food technology in the restaurant industry»