Developing the production and economic system of an industrial enterprise as a way to increase its market value

Subject. The article investigates the basic principles of business valuation and ways to increase it within the development of the production and economic system of an industrial enterprise. Objectives. We focus on examining the possibilities of business valuation and the parties interested in its implementation, consider modern approaches and corresponding methods used in valuation activities, propose directions for increasing the market value of an industrial enterprise, and assess their economic feasibility. Methods. The study rests on the content analysis of available domestic and foreign sources. We employ general scientific methods, i.e. analysis, synthesis, deduction, induction, analogy, and special methods, like empirical, quantitative and qualitative analysis, situational and systems analysis, comparative, financial, and economic analysis. Results. We reveal the need to improve the efficiency of enterprise management in the context of economic instability in the country, resulting in an increase in its market value. We considered an industrial enterprise operating in the construction sector that was seriously affected by the pandemic. Using this case, we demonstrate the implementation of the lean production concept, which has proven to be successful. Conclusions. In the current economic conditions, Russian enterprises are forced to look for new ways of development and to improve the efficiency of business management. The optimal solution for an industrial enterprise can be the ‘lean production’ cost-saving concept. If implemented, the concept shows decent results, strengthens the enterprise’s position in the market, and increases its fair value.

Quality Assessment of Wheat Bread Incorporating Chia Seeds

The aim of this study was to develop a concept of production for wheat bread enriched with chia seeds and to examine selected physicochemical properties. The examined product was wheat-flour bread made by a single-phase method, using yeast. The production concept assumed the modification of the recipe by replacing part of the wheat flour (1 or 5% w/w) with whole (CHw) or ground chia seeds (CHg). Bread quality was determined by calculating: dough yield, bread yield, baking loss, total baking loss and loaf volumes. Color was determined using the CIE L*a*b* system. In the texture analysis, the following texture parameters were measured: hardness, cohesion, chewiness and elasticity. The contents of crude fat, crude fiber, total protein, total ash and the total content of polyphenols were assessed to characterize the nutritive value of the bread. The breads with 1% addition of chia (1%CHw, 1%CHg) were characterized by the highest volume of loaves, which increased by at least 8.6% compared to the control bread (C), while in the case of 5% chia, the loaf volume depended on the form of seeds (better results were obtained with whole seeds). Substituting wheat flour with 1% chia seeds (whole or ground) resulted in a significant increase in nutritional value. For potential bread manufacturers, from a technological and economic point of view, replacing wheat flour with whole chia seeds at 1% (w/w) is most advantageous, compared to 5% (w/w).

Lean manufacturing: The history and our time

Subject. The article discusses the use of the lean production concept at the production enterprise. Objectives. We evaluate the existing lean production toolkit, determine opportunities for their implementation and possible difficulties. Methods. Methodologically, the study is based on the comparative analysis of methods that constitute the lean production system. Results. We review one of the economic security aspects for Russia, such as an increased production competitiveness due to the ubiquitous implementation and use of lean production instruments. We conducted an historical analysis of the origination and development of the production process approach. Some lean production tools and aspects were proved to have been designed and actively used in the USSR manufacturing sector since the 1960s. The lean production concept was found to become very appropriate for enterprises. We analyzed the continuing production planning system by A.S. Rodov, which were in use ans proved its high cost efficiency at the USSR industrial enterprises. We also delved into the profit generating production process that was put in place in Toyota. The article provides the comparative description of modern lean production methods and concludes on their future use. Conclusions. Having compared the Soviet lean production model and the classical Japanese one, we concluded on the use of such production process methods that really went beyond their time. In the mean time, the Soviet model was simpler to use and implement. Based on the overview of modern lean production tools that evolved from the Soviet and Japanese lean production theories, we believe that the lean production principles and methods will have a positive impact on the efficiency and competitiveness of the national manufacturing sector.

Diversity and Dynamics of Microbial Ecosystem on Berry Surface During the Ripening of Ecolly Grape in Wuhai, China

The structural and functional diversity of the microbial ecosystem on the grape surface affect the health of berries and the flavor of wines, which are also changed by many factors such as climate, weather conditions, agronomic practices, and physiological development. To understand and explore the natural characteristics of grape surface microbial ecosystem during ripening, the species composition and dynamics of fungi and bacteria communities on the skin of Ecolly grape were determined by Illumina Novaseq platform sequencing. The results showed that 2146 fungal OTUs and 4175 bacterial OTUs were obtained, belonging to 4 fungal phyla and 20 bacterial phyla, and Shannon index indicated that the fungus community had the highest species diversity at the véraison stage and the bacteria community at the harvest stage. The four dominant fungal genera during grape ripening included Alternaria, Naganishia, Filobasidium, and Aureobasidium, which accounted for 82.8% of the total fungal community, and the dominant bacterial genera included Sphingomonas, Brevundimonas, Allorhizobium-Neorhizobium-Pararhizobium-Rhizobium, and Massilia, which accounted for 77.9% of the total bacterial community. The species richness and diversity in the grape microbial ecosystem are constantly changing during the maturation stages, and there are complex interactions and correlations between related core microbial genera, which may have an important impact on the function and ecological role of the community. This study provides a basis for understanding the natural characteristics of the microbial ecosystem on the grape surface during the grape ripening, and the sustainable production concept of the microecology driving the viticulture management system.

Cellulose Film with Air Barrier and Moisture-Conducting Character Fabricated by a Green Process

The use of nature polymer to prepare degradable films is a sustainable production concept that can improve resource utilization and reduce the environmental pollution caused by traditional packaging waste or another field. Here, a regenerated cellulose film was prepared through the N-methylmorpholine-N-oxide (NMMO) cellulose system. The most critical peculiarity is that films with air barrier and moisture conduction character, because the surface of film is dense and does not allow small molecules like oxygen to pass through, but water molecules can move freely in the film by means of hydrogen bonds. This shows that the cellulose film has in textiles, food preservation, medicine and other fields. Significantly, the film has good tensile strength (maximum strength reaches 149.5 MPa) and light transmittance (more than 80% at 600 nm). Moreover, the effect of coagulation bath concentration, temperature and the content of glycerin on film strength was discussed.

A novel throughput control algorithm for semi-heterarchical industry 4.0 architecture

Modern market scenarios are imposing a radical change in the production concept, driving companies’ attention to customer satisfaction through increased product customization and quick response strategies to maintain competitiveness. At the same time, the growing development of Industry 4.0 technologies made possible the creation of new manufacturing paradigms in which an increased level of autonomy is one of the key concepts to consider. Taking the advantage from the recent development around the semi-heterarchical architecture, this work proposes a first model for the throughput control of a production system managed by such an architecture. A cascade control algorithm is proposed considering work-in-progress (WIP) as the primary control lever for achieving a specific throughput target. It is composed of an optimal control law based on an analytical model of the considered production system, and of a secondary proportional-integral-derivative controller capable of performing an additional control action that addresses the error raised by the theoretical model’s. The proposed throughput control algorithm has been tested in different simulated scenarios, and the results showed that the combination of the control actions made it possible to have continuous adjustment of the WIP of the controlled production system, maintaining it at the minimum value required to achieve the requested throughput with nearly zero errors.

FEATURES OF THE LEAN PRODUCTION IMPLEMENTATION AT THE ENTERPRISES OF UKRAINE’S DAIRY INDUSTRY

The purpose of the paper is to study the features of the lean production implementation in the dairy industry of Ukraine. Methodology. To achieve the purpose and solve the tasks set in the paper, a system of general and special research methods was used, namely methods of scientific knowledge (scientific abstraction, analysis and synthesis, deduction, generalization) to study the theoretical principles of the lean production implementation in Ukraine’s enterprises, and questionnaire to assess the lean production implementation’s effectiveness in the enterprises of Ukraine’s dairy industry. Results of the survey examine the theoretical and methodological foundations of the “lean production” concept: taking into account all the definitions mentioned above, the following author’s definition of lean production is put forward: lean production is a system of the enterprise, which is constantly improving, aimed at building all processes in a continuous flow of value creation by preventing and eliminating all types of losses, involving staff in teamwork based on project approaches and maintaining safe working conditions in order to create attractive value for the consumer. Methodological support for rapid assessment of the lean production implementation’s effectiveness on the basis of employee surveys has been developed and the efficiency of the lean production implementation at the enterprises of Ukraine’s dairy industry has been assessed. It is concluded about the lack of effectiveness of implementing lean production at three enterprises of Ukraine’s dairy industry. This is due to the short period of the lean production implementation, as Enterprise 1 only started implementation at the end of 2020. Based on the survey and questionnaire of employees and managers of Ukraine’s dairy industry, the main stereotypes related to the implementation of lean production are identified and refuted, and the reasons for the slow and inefficient implementation of lean production are identified. Lean manufacturing cannot be implemented once and for all, it must be done constantly, because lean manufacturing is a tool for gaining a competitive advantage. Scientific novelty: methodological support for rapid assessment of the lean production implementation’s effectiveness has been further developed, which, unlike others, takes into account the peculiarities of the dairy industry and allows to determine problems and prospects for enterprise development on the basis of a questionnaire. A promising direction of research is a more detailed analysis of the “lean production polygon”, which is based on the survey. A more detailed analysis of the underlying three pentagons will reveal problems in the three subsystems of lean production.