Unified analytical algorithm for identification of component composition of winemaking products

The article discusses a unified analytical algorithm for identification of component composition of winemaking products, established in the new national standard GOST R 59570-2021 «Winemaking products. Identification of component in terms of determination of the origin of ethanol and other compounds of physical-chemical composition». The standard provides modern scientific data on winemaking products, as well as data on natural, agrotechnical and technological factors that can impact the component composition of products to interpret the results of analytical evaluations. The article provides practical examples of use of analytical methods established in the standard for the study of winemaking products produced in Russia, Kazakhstan, Armenia and foreign countries.

Defining Material Compliance—A Comprehensive Analysis

The increase in the number of environmental regulations has resulted in great challenges for corporations in the manufacturing industry, especially within the electronic and electrical and the mechanical engineering sector. To address these compliance requirements, specialized management fields such as environmental compliance, substructures and management approaches have been implemented in industry. Recently, adherence to requirements concerning the composition of products and the use of materials and substances within products has become increasingly important and is referred to as material compliance (MC). Although the topic is of increasing importance, there is no generally accepted definition for MC nor a management framework. Corporations are thus unable to systematically address MC, and compliance violations occur frequently. We derived a definition for MC based on extensive literature research, which we subsequently evaluated in a quantitative survey. Our results indicate that MC is commonly understood as the adherence to requirements concerning the composition of a product and the use of substances and materials within products. By proposing a definition for MC, we aim to introduce a common understanding, enable future research to systematically address the topic and develop a framework for the management of MC.

Intelligent system for assessing the harmfulness of food products based on the processing of textual and graphic information

The paper substantiates the need to assess the harm of food for consumers with chronic diseases or allergies, which is important to prevent possible deterioration of the disease or eliminate acute allergic reactions of the human body to harmful ingredients present in the product. It is proved that currently there is no convenient intelligent system that could recognize the composition of products on the Ukrainian market, provide product characteristics and assess the harmfulness of the product. It is proposed to use food labels and packaging as primary sources of food information that is available to the consumer. It is shown that the printed information on the packages is presented in text-graphic form. The development of a mobile system as a software solution for the detection and analysis of textual and graphical information on the composition of products based on the use of artificial intelligence methods is proposed and substantiated. The block diagram of the intelligent mobile system for detection and analysis of food composition has been developed. The MSER algorithm is used to select text regions on the input image matrix in the presented algorithmic software. The solution to the problem of character recognition was based on the use of convolutional neural network MobileNet-V2, which is currently the best option in the classification of images by mobile applications that do not have a server part, and therefore large computing resources. Alignment of text on the image was carried out using the method of finding a rectangle with the smallest area Developed algorithms for grouping words. A decision support algorithm has been proposed to assess the harmfulness of products. The developed system allows personalized selection of food for each individual user, ie, the assessment of the composition of products is calculated taking into account the state of health of use, existing threats, diseases, restrictions or allergies

Methods gas chromatography, capillary electrophoresis, chromatography-mass spectrometry in analytical control of alcoholic beverages

Разработаны, внедрены в практику аналитического контроля и применены в научных исследованиях инструментальные экспрессные методики определения химического состава продуктов, полупродуктов и отходов спиртового и ликероводочного производства. Получены новые экспериментальные данные, и выявлены закономерности кинетики биотехнологических процессов. Developed, implemented in the practice of analytical control and applied in scientific research instrumental express methods for determining the chemical composition of products, intermediates and waste of alcohol and distillery production. New experimental data are obtained and the regularities of the kinetics of biotechnological processes are revealed.

RESEARCH OF THE COMPOSITION OF PRODUCTS OF MICROWAVE PYROLYSIS OF WOOD

A method of microwave action on wood of various species was developed, as a result of which the pyrolysis process was carried out. Allocated solid, gaseous fractions, as well as as a result of condensation of a vapor-gas mixture, pyrolysate, which is a raw material for the production of low molecular weight organic compounds of various classes. Gas chromatography-mass spectroscopic analysis of the liquid fraction was carried out, the components included in its composition were identified. The proposed method allows liquefaction of wood for 20-30 minutes in the temperature range from 230 to 423 °С.

Front-Of-Pack Nutrition Labelling: A Position Statement of the European Academy of Paediatrics and the European Childhood Obesity Group

Background: Due to the growing risk of obesity and related diseases in the population of children, effective preventive measures are of great importance. Front-of-pack (FOP) nutrition labelling may contribute to health promotion by increasing consumer awareness on the nutritional qualities of packaged foods and purchasing decisions, and it may stimulate food providers to improve the composition of products. Summary: Appropriate labelling should enable customers to make healthy choices quickly and intuitively. Key Messages: The European Academy of Paediatrics and the European Childhood Obesity Group makes an appeal to European Union legislators to immediately introduce a mandatory, uniform, and interpretative FOP nutrition labelling system.