General Didactic Principles About University Education in Music in the Midst of a Pandemic

This article discusses some of the most important prerequisites for building and organizing the didactic structure of music education at the university level in the midst of a pandemic. The emphasis is on the methodology in designing online learning. The principles of carrying out the preliminary preparation for the transition to the new synchronous1 and asynchronous2 training are described. The basic rules for building and organizing online lectures in the conditions of distance learning are systematized. Models for asynchronous lectures according to already established principles are presented. An analysis of the difficulties and dangers of constant home office work has been performed. The authors of this article share their pedagogical experience regarding the specifics of conducting individual and group music disciplines in the context of distance learning, giving basic recommendations on the structuring of the learning process, which can be used not only in a pandemic situation, but also in the future for more flexible, modern and effective education related to constantly improving technologies.

Formation of consumer preferences in the fish restaurants menu based on sensory characteristics

The object of research is fish culinary products in the jelly pouring of the menu of conceptual restaurants. The subject of research is the consumer characteristics of gelling fish broth for culinary products based on sensory characteristics. The study used methods for determining the consumer characteristics of fish culinary products based on physical, chemical, aesthetic and sensory analysis. Methods for the preliminary preparation of hydrocolloids as structure-forming agents for the preparation of gelling culinary products with the study of the parameters of the jelly formation process are proposed. The developed ingredient composition of fish culinary products based on low methoxylated pectin and sodium alginate improves the consumer characteristics of the finished dish. This ensures the implementation of strategic decisions in the food industry through the introduction of innovative technologies and the release of products with new consumer and functional properties. It is the new ingredient composition of the fish culinary products in the pouring that opens the priorities in the creation of the wellness products industry with the aim of improving the health of consumers. The active elements of algae are absorbed almost completely through a chemical composition close to that of human plasma. As a result, algae are able to compensate for the lack of elements and contribute to the normalization of metabolism. The use of low-esterified pectin is due to its structure-forming, therapeutic and prophylactic, sorption, antibacterial properties, which are an alternative to antibiotics and synthetic preservatives to prevent bacterial spoilage. The use of dietary supplements based on sodium alginate and pectin in food products provide an adjustable texture with new rheological and functional properties, which have a positive effect on the commodity performance of finished products for promotion on the market of healthy food restaurants. On the basis of the sensory indicator, rational parameters of the recipe of fish culinary products in jelly pouring were determined to obtain a transparent, stable, homogeneous elastic consistency, which will expand the range of the wellness menu of restaurants of the Wellness concept.

Dispersion of watermelon rinds as secondary raw materials in technologies of pectin-containing extracts and film structures

The development of protective coatings based on pectin substances that serve as natural structure-forming agents developed from a secondary resource base is focused on removing a complex problem in the production of finished products by deep processing of basic raw materials and developing an original film material. At the same time, the technical result of obtaining pectin-containing film structures is their ability to protect food products from microbiological spoilage, natural losses during storage and the preservation of quality and safety indicators. An important preparatory procedure that determines the efficiency and intensity of extraction processes can be attributed to the operation of dispersing the feedstock, since it directly affects the size of the contact surface area of the phases involved in mass transfer. However, it is clear that the greater the degree of grinding, the higher the efficiency of the process, but an excessive increase can lead to additional unjustified energy costs and, as a result, to an increase in the cost of the finished products sold. In this regard, the purpose of the research is to analyze existing technologies for producing pectin-containing extracts, in which watermelon rinds can be used as secondary resources and to intensify the extraction process by conducting a rational preparatory procedure for grinding the raw materials. The object of the research are watermelon rinds as non-recyclable waste from processing watermelon raw materials. According to the obtained graphs, and taking into account the high rates of gelatinization of the obtained pectin extracts, it is possible to recommend a complex treatment of watermelon rinds, including, in addition to the operations of preliminary preparation of raw materials, ultrasonic exposure and acid hydrolysis, and it is desirable to use food acids, for example, acetic or citric, instead of aggressive sulfuric and hydrochloric acids. As a result of the study of the dispersed composition, it has been concluded that the average equivalent particle size of the dispersed raw materials does not exceed the recommended limits, that is, the result obtained can be considered acceptable.

Reducing cloud infrastructure costs through task management

The transition of more and more companies from their own computing infrastructure to the clouds is due to a decrease in the cost of maintaining it, the broadest scalability, and the presence of a large number of tools for automating activities. Accordingly, cloud providers provide an increasing number of different computing resources and tools for working in the clouds. In turn, this gives rise to the problem of the rational choice of the types of cloud services in accordance with the peculiarities of the tasks to be solved. One of the most popular areas of effort for cloud consumers is to reduce rental costs. The main base of this direction is the use of spot resources. The article proposes a method for reducing the cost of renting computing resources in the cloud by dynamically managing the placement of computational tasks, which takes into account the possible underutilization of planned resources, the forecast of the appearance of spot resources and their cost. For each task, a state vector is generated that takes into account the duration of the task and the required deadline. Accordingly, for a suitable set of computing resources, an availability forecast vectors are formed at a given time interval, counting from the current moment in time. The technique proposes to calculate at each discrete moment of time the most rational option for placing the task on one of the resources and the delay in starting the task on it. The placement option and launch delays are determined by minimizing the rental cost function over the time interval using a genetic algorithm. One of the features of using spot resources is the auction mechanism for their provision by a cloud provider. This means that if there are more preferable rental prices from any consumer, then the provider can warn you about the disconnection of the resource and make this disconnection after the announced time. To minimize the consequences of such a shutdown, the technique involves preliminary preparation of tasks by dividing them into substages with the ability to quickly save the current results in memory and then restart from the point of stop. In addition, to increase the likelihood that the task will not be interrupted, a price forecast for the types of resources used is used and a slightly higher price is offered for the auction of the cloud provider, compared to the forecast. Using the example of using the Elastic Cloud Computing (EC2) environment of the cloud provider AWS, the effectiveness of the proposed method is shown.

Technology of production of garden potato fast frozen

Подробно рассмотрена современная технология производства гарнирного картофеля быстрозамороженного, предусматривающая предварительную подготовку картофеля, мойку, инспекцию, очистку клубней картофеля, инспекцию и дочистку, резку, инспекцию резаного картофеля, бланширование, отделение влаги, дозирование, замораживание, упаковку, маркировку, транспортирование потребителю или на склад готовой продукции для хранения. Показано, что гарнирный картофель имеет калорийность 75,6 ккал и содержит белки - 1,988 %, жиры - 0,406 %, углеводы - 15,849 %, органические кислоты - 0,186 %, пищевые волокна - 1,406 %, воду - 78 %, а также витамины: А, бета-каротин, В, В, В, В, В, С, Е, Н, РР, макроэлементы: К, Са, Mg, Na, S, P, Cl и микроэлементы: B, V, Fe, I, Co, Mn, Cu, Mo, Se, F, Cr, Zn. Технология производства гарнирного картофеля быстрозамороженного перспективна для внедрения на российских предприятиях картофелеперерабатывающей отрасли. The modern technology for the production of quick-frozen garnish potatoes is considered in detail, which provides for: preliminary preparation of potatoes, washing potato tubers, inspection of potato tubers, peeling potato tubers, inspection and cleaning of potato tubers, cutting potato tubers, inspection of cut potatoes, blanching, moisture separation, dosing, freezing, packaging, labeling, transportation to the consumer or to the warehouse of finished products for storage. It has been shown that garnished potatoes have a caloric content of 75,6 kcal and consist of proteins - 1,988 %, fats - 0,406 %, carbohydrates - 15,849 %, organic acids - 0,186 %, dietary fiber - 1,406 %, water - 78 %, as well as vitamins: A, beta-carotene, В, В, В, В, В, C, E, H, PP, macroelements: K, Ca, Mg, Na, S, P, Cl and microelements: B, V, Fe, I, Co, Mn, Cu, Mo, Se, F, Cr, Zn. The technology for the production of frozen garnish potatoes is promising for implementation at Russian enterprises of the potato processing industry.

Preservation of rapana meat by the irradiation technology

The article considers the technology of maturing preserves from the meat of the Black Sea gastropod mollusc Rapana thomasiana using irradiation technologies. The methods of improving the technology of processing rapana meat have been studied in order to ensure long-term storage of the finished product without using artificial preservatives. The technology is based on the preliminary preparation of the semi-finished product, which includes defrosting, sorting, cutting, washing, inspection, portioning, blanching, and cooling. It has been studied how different methods of preprocessing the raw material affect the mechanostructural properties of rapana preserves. Blanching the meat of rapana has proved practical. Acetic acid has been shown to increase the sensitivity of rapana muscle tissue to picowaves. It has been found effective to soften rapana muscle tissue by marinating with acetic acid and by using picowave irradiation in various doses (2 to 10 kGy) for 60 s. The choice of the recommended dose of 2 kGy has been substantiated. It has been established that after picowave processing, the sensory properties of the finished product do not change. The system of picowave processing of preserved meat to soften its inhomogeneous structure has been described. The shift of kinetic energy in the electronic field using thin targets to form the required radiation field of different sizes has been used. This has allowed influencing the inhomogeneous structure of the raw material. It has been proved that after picowave irradiation with the dose 2 kGy, the preserved rapana meat is microbiologically safe and can be stored for 90 days at 4±2°С. The technological scheme of making preserves from rapana meat using PWP has been provided. The studies indicate that using the irradiation technology is practical, as it ensures the maturation of low-maturing aquatic organisms, extends the shelf life of food, guarantees safety and high quality

DEVELOPMENT OF TECHNOLOGY FOR PRODUCTION OF HERBAL TEA ON THE BASISOF PLANT RAW MATERIALS

Разработана технология получения фиточая на основе растительного сырья. В качестве объекта исследования как основного компонента разрабатываемого фиточая выбрано сырье эхинацеи пурпурной (Echinacea purpurea Moench). Проанализированы существующие технологии экстракции эхинацеи пурпурной и выявлены их недостатки. Новая технология включает предварительную подготовку сырья эхинацеи пурпурной методом экстракции диоксидом углерода при температуре 30°С и давлении 6,5 МПа в течение 180 мин. Установлено, что при данных параметрах процесса предварительной подготовки сырья происходит наибольшее извлечение оксикоричных кислот (86%) при заваривании фиточая из полученного продукта – шрота эхинацеи пурпурной. Подобраны оптимальные рецептуры фиточая, включающие дополнительные компоненты из нетрадиционного растительного сырья – шроты из цветков липы и ромашки, листьев малины, плодов шиповника. Определено, что оптимальным соотношением шрота эхинацеи пурпурной со шротами нетрадиционного растительного сырья является соотношение от 1 : 1 до 2 : 1. Исследования органолептических показателей разработанных напитков свидетельствуют об их высоких вкусовых качествах. The technology for producing herbal tea based on plant raw materials has been developed. As the object of research as the main component of the developed herbal tea the echinacea purpurea (Echinacea purpurea Moench) raw material was chosen. Existing technologies of echinacea purpurea extraction and shortcomings have been analyzed. A new technology is includes preliminary preparation of raw echinacea purpurea by extraction with carbon dioxide at a temperature of 30°C, pressure of 6,5 MPa during 180 min. It is established that under the given process parameters, pretreatment of raw material is the largest extraction of hydroxy-cinnamic acids (86%) when brewing herbal tea from the odtaining product – the extraction cake of echinacea purpurea. Optimal herbal tea formulas are selected, which include the use of additional components from unconventional plant raw materials – extraction cake of the chamomile and Linden flowers, raspberry leaves, rose hips. It is determined that the ratio of 1 : 1 to 2 : 1 is the optimal ratio of the extraction cake of echinacea purpurea with the extraction cake of unconventional plant raw materials. Studies of organoleptic characteristics of the developed drinks show their high taste qualities.

DEVELOPMENT OF COMPOSITE MIXES OF FLOUR FOR PRODUCTION OF BREAD OF THE INCREASED NUTRITION VALUE

Приведены химический состав и биохимические свойства овсяной, ячменной, нутовой, люпиновой и кукурузной муки. Изучена пищевая ценность, представлены материалы, подтверждающие актуальность использования мучных композитных смесей (МКС) из зерновых и бобовых культур с целью улучшения качества хлебобулочных изделий и расширения их ассортимента. Разработаны композитные смеси для производства хлеба повышенной пищевой ценности. Предложен рецептурный состав МКС. Установлено, что, по сравнению с контрольным образцом, у хлеба, выпеченного из исследуемых МКС, не было ухудшения органолептических и физико-химических показателей качества при соотношении компонентов, %: мука пшеничная 65, мука люпиновая 25, мука ячменная 5, мука кукурузная 5 – для 1-й композитной смеси; мука пшеничная 65, отруби овсяные 25, мука нутовая 5, мука кукурузная 5 – для 2-й. Для устранения негативного влияния вносимых компонентов композитных смесей на качество пшеничного хлеба проводили предварительную подготовку МКС перед замесом теста. Исследовали различные способы приготовления пшеничного теста с целью определения рационального. Установили, что образцы, приготовленные на опаре с заваркой кукурузной муки, характеризовались наилучшими органолептическими и физико-химическими показателями по сравнению с образцами, приготовленными ускоренным и безопарным способами. The chemical composition and biochemical properties of flour oat, barley, chickpeas, lupine and corn are given. The nutrition value of different types of flour is studied, the materials confirming relevance of use of flour composite mixes from grain and bean crops which promote expansion of the range, increase in nutrition value, improvement of quality of bakery products are presented. Composite mixes are developed for production of bread of the increased nutrition value. The prescription composition of flour composite mixes is offered. It is established that in comparison with a control sample at the bread baked of the studied composite mixes at a ratio of components, %: wheat flour 65, lupine flour 25, flour barley 5, cornmeal 5 – for the 1st composite mix and wheat flour 65, bran oat 25, flour chickpeas 5, cornmeal 5 – for the 2nd composite mix, there was no deterioration in organoleptic and physical and chemical indicators of quality. For elimination of negative impact of flour components of composite mixes on quality of white bread, carried out preliminary preparation them before a dough batch. Investigated various ways of preparation of wheat dough for the purpose of definition rational. At assessment of quality of products with the studied composite mixes established that the samples cooked on a support with cornmeal tea leaves were characterized by the best organoleptic and physical and chemical indicators in comparison with the samples cooked accelerated and non basic in the ways.

Wafer fusion technique features for near-IR laser sources

The paper presents the results of studies of the conditions for the formation of A3B5 compound semiconductors heterointerfaces including InP, InGaAsP and GaAs layers. The heterostructures were grown by molecular-beam epitaxy and were fused by wafer fusion technique. Improvement of planarity and homogeneity over the thickness of heterointerface due to using optimized preliminary preparation of semiconductor wafer surfaces was demonstrated. No additional extended defects such as dislocations were found.

Application of spectral analysis methods for data pre-processing of anomaly detection problem of vibration diagnostics in non-destructive testing

The paper is devoted to the problem of primary data processing obtained in the vibration measurements during the processing of the workpiece on a milling machine with computer numerical control. An experimental setup is described and an algorithm for analysing vibration diagnostics signals using a mathematical machine learning tool is proposed. Special attention is paid to the study of the rigidity characteristics of the machine at different relative positions of its components. The analysis of the equipment design and factors affecting the ongoing process is carried out, as a result of which the received signal is processed and its characteristic fragments in the time and frequency domains are identified. The data is prepared for further use in solving the problem of detecting anomalies of the technological process, which implies predicting the progress of the technological process based on a mathematical model constructed using machine learning methods, and identifying deviations of the real technological process from the forecast. Preliminary preparation is carried out using the windowed Fourier transform. Various variants of windows in the transformation are considered, including those constructed using atomic functions. Calculations are performed using the Python 3.9 language, the main results are supported by graphs. The development of training methods for the considered models of neural networks is the subject of further research.