Raw materials for the production of gluten-free products investigation

The food allergy and allergen control are important for global health concerns. Latent allergens are a paramount problem in the specialized food products. Cross-contact and post-cleaning contamination are the main sources of these problems. According to the norms of the Technical Regulation Custom Union N 027/2012 and the Codex Stan 118-79 standard, the gluten content in food products should not exceed 20 mg / kg of the product. The purpose of this study was to analyze raw materials for the gluten-free food products manufacture to justify the HACCP system implementation. The samples of gluten-free flours were selected as research objects to assess the cleanliness of storage, transportation and production facilities in factories producing gluten-free products. In this study, we analyzed the samples of gluten-free flours to assess the cleanliness of storage conditions, transportation and industrial premises in gluten-free factories. The results showed that when using raw materials stored under improper conditions an increase in the gluten content in the final product is observed. We concluded that the gluten-free flours storage conditions in a room with gluten-containing raw materials are unacceptable, because the final product will have high gluten content. Thus, this product cannot be marketed as gluten-free. In addition, we analyzed the washes from the equipment after baking cookies from these flours. We found that in order to comply with regulations, it was necessary to conduct 3 consecutive washing

Application of a computational and experimental method of analysis the complexly stressed state of rubber membranes for effective solutions for their production

The competitiveness of rubber membranes determined by their durability, quality, reliability, including the time required to create. During operation, the membranes undergo complex deformations, as a result of which a large number of potential destruction zones of a different nature arise, which can lead to the failure of the product. The standard test methods used in the development of formulations for membranes involve testing the material under uniaxial tension conditions in most cases and do not take into account the actual loading conditions of the product during operation, which significantly increases the development time of new formulations for membranes. The paper presents and applies in practice a computational and experimental method of analysis the complexly stressed state of rubber membranes, including carrying out simple laboratory tests in a heterogeneous complexly stressed state, which is realized during the operation of rubber membranes, and analyzing the stress-strain state by the finite element method. An inhomogeneous complexly stressed state was realized by forcing the rubber membrane with a spherical indenter. The application of a computational-experimental method for analyzing the complexly stressed state of rubber membranes is considered on the example of a rubber corrugated membrane of an automatic valve of a bag filter purge system. An assessment of the physical and mechanical properties of rubbers in a heterogeneous complexly stressed state was carried out, as well as an analysis of the stress-strain state of the membrane when it was loaded with a spherical indenter, which made it possible to identify the most dangerous zones of the section. The complex use of this method made it possible to improve the resource of this corrugated membrane by thirty five percent in comparison with the standard, while reducing the creation time.

Investigation of the thermophysical characteristics of triticale grain of the Gorka variety by the method of non-stationary thermal re-gime

In solving the problem of vegetable protein deficiency, triticale grain is of great interest – a unique hybrid that com-bines the best hereditary qualities of wheat and rye. The protein content of triticale is 1.0 – 1.5% higher than that of wheat and 3–4% higher than that of rye. Obtained a new variety of grain triticale – "Slide". Products prepared from this grain crop have a high nutritional value, since the protein that is part of triticale is characterized by an increased content of essential amino acids, and is not inferior to wheat grain in terms of the content of macro – and micro-elements. It contains a lot of copper, phosphorus, potassium, magnesium, calcium, sodium, zinc, manganese and iron, as well as vitamins В9, В5, В1, PP and E. Information about thermal characteristics as functions of tempera-ture plays a key role in engineering calculations and mathematical modeling of the processes of drying and heat treatment of triticale grain. The method of nonstationary thermal regime, based on the solution of the problem of thermal conductivity over two temperature-time points, developed by B.C. Wolkenstein, was used to determine the thermophysical characteristics. The determination of the thermophysical characteristics of the grain was carried out on the Kossfield RT 1394 N measuring unit (National Instruments). Revealed the character of the dependence of diffusivity, thermal conductivity and specific heat capacity on temperature. Equations describing the thermophysi-cal characteristics of grain at a humidity of 13.57 and 21.83% in the temperature range of 20–100 оС are obtained

Classification of energy impacts by their effect on the structure and properties of reinforced reactoplasts

The use of various physical influences is an economical and highly effective direction for regulating and improving the characteristics of the modified reinforced polymer composite materials developed in this work. The methods of energy effects studied in this work were used at the stage of impregnation of technical threads of various chemical nature with an oligomeric binder and a hardener (when preparing prepregs by the traditional method) or with a binder solution and a curing system (when preparing prepregs by the method of layered application of components) Based on the conducted research, a classification of the applied methods of physical modification according to the principle of the influence of energy fields is proposed. The studied methods of energy effects are divided into orienting and energetically energizing effects. The first group includes treatments with constant magnetic (PMP) or electric fields (PEP), and constant mechanical loads. The second group includes energy effects that have a wave nature (energetically energizing), and vibration, ultrasonic effects, and ultraviolet radiation are attributed to them. Modification methods of the first group contribute to a decrease in the mobility of binder molecules during curing, while the formation of branches of polymer chains occurs during the curing process, which leads to a predominant increase in the destructive stress during static bending. Energetically energizing effects contribute to the relative acceleration of the process of linear growth of polymer chains during curing, which is accompanied by the formation of a more sparsely cross-linked mesh structure, which leads to a predominant increase in impact strength. Of the two competing processes in the curing of epoxy oligomers, this one requires a higher activation energy, which is confirmed by the results of studies. Analyzing the results obtained, it can be concluded that the modification methods used in the work allow not only to obtain polymer composite materials with high strength characteristics, but also to directly adjust the properties of composites depending on the requirements for the products. Orienting modification methods lead to hardening of the resulting polymer composite material with a predominant increase in the destructive stress during static bending from 20 to 47%. When using energetically energizing influences in the technology of producing reinforced reactoplasts, the impact strength increases mainly from 19 to 40%.

Stimulation and motivation of personnel in the project management system

Project management requires attention to planning and providing operations with resources of all kinds, including intellectual and human resources. Human resources in many projects are responsible for most of their success or failure, as they are able to think, make independent, including creative decisions, and coordinate the involvement and use of all other types of resources. The authors introduce the concept of “human component of project resources”, which is understood more broadly than labor resources, and analyze the methods and stages of managing this element of project support. This provision is the greatest problem in organizations, the main activity of which is based on a cyclical principle, however, one-time final projects are not rare in them. If the organization does not have the opportunity to hire external specialists to implement them, it is extremely important to rationally organize the involvement of employees in the work on the project and stimulate their work. The authors identified the most difficult stages of staffing projects in terms of organizing activities and motivating the people involved. For each stage, the sources and formats of problems and obstacles to the successful implementation of projects are described, as well as some recommendations for their mitigation are given. However, the authors emphasize that a single methodology for eliminating the identified potential problems cannot exist due to objective reasons. However, understanding of the main aspects that can generate these problems can make it easier for managers to diagnose, prevent or correct them in a timely manner.

Investigation of the process of cooking chicken fillet using sous-vide technology

To determine the duration of the heat treatment process on the heating medium (water)To determine the duration of the heat treatment process on the heating medium (water) temperature and layer thickness of the original sample using sous-vide technology, a chicken fillet was selected. The following diagrams were plotted and analyzed: temperature in the chicken fillet specimen as a function of duration of heat treatment process at heating medium (water) temperatures of 60, 70 and 80?C; temperature in the chicken fillet specimen as a function of duration of heat treatment process at thickness of 0.5; 1; 2 cm. Recommendations are given for choosing the optimum temperature regime and thickness of the layer of chicken fillets for cooking by sous-vide technology. At a temperature of water in the thermostat working chamber of 60? C can not be reached inside the sample of product to a temperature of 68-70 ? C, even after 5 minutes of exposure, so there is a possibility of harmful micro-organisms in the finished product. At a temperature of water in the thermostat working chamber of 80 ? C is intense heating of chicken fillets to a temperature of readiness, but the product remains raw because of the short duration of the process, with a further curing the product is heated to a higher temperature of 78-79 ? C, which reduces the quality of the finished product. Optimal selected heating medium temperature (water) in the working chamber of thermostat-70 ?C, which is in the range of recommended regulatory documentation temperatures. At this temperature, the product achieves the necessary cooking temperature of 68-70 ?C, and the duration of heat treatment is reduced by 2.9 times, energy consumption is reduced by 2 times and a high degree of readiness of the product is cooked.

Development of public-private partnership mechanisms in the grain product sub-complex

In the context of the active entry of Kazakhstan into the world economy, the growing shortage and decline in the quality of raw materials and the related rise in prices for grain and bakery products, the grain-product subcomplex of the domestic agro-industrial complex is of particular importance. The article notes that the development of production in various sectors and spheres of the economy of Kazakhstan requires the search and use of new, more efficient forms of implementation of production and economic activities. One of the key methods of solving this problem is the integration of commodity producers, which makes it possible to unite in a single complex all the links of the reproduction cycle in the technological chain “production of raw materials - output of finished products”. It is emphasized that domestic and foreign experience has proved that integrated education, formed on the basis of the principles of public-private partnership, achieves a high level of efficiency and competitiveness. For the successful implementation of public-private partnership projects in the grain product sub-complex, an in-depth study, generalization and systematization of the experience of using this mechanism by both national and foreign companies that have achieved high results in this area is required. Currently, public-private partnership continues to remain at the initial stage of development, which is largely due to the specific high-risk features of the functioning of the branches of the grain product sub-complex. These circumstances emphasize the importance of a detailed analysis of methods and tools for increasing the competitiveness of enterprises and organizations of the domestic grain products subcomplex, first of all, targeted investment in the development of production.

Influence of rheological characteristics on the quality of 3D printing of food pastes

In extrusion 3D printing, the rheological properties of food are critical to achieving quality printing. The aim of this study is to investigate potential correlations between the printability of food pastes and rheological characteristics. Potato and tomato puree were used as a model system. The rheological properties of mashed potatoes with the addition of potato starch and their behavior during 3D printing have been investigated. A correlation has been established between the formulation and manufacturability in 3D printing. Potato mass without starch had a low yield point, which affected the deformation and subsidence of the mass later. At the same time, the addition of 2% starch showed excellent extrudability and printability, that is, the ability to flow. Under these conditions, the printed objects had a smooth shape, good resolution, and could withstand shape over time. The object with the addition of 4% starch represented good shape retention but poor extrudability due to its high consistency index and toughness. The results obtained using tomato puree showed a linear correlation between ingredient flow stress, zero shear viscosity and corresponding print stability. The extrusion pressure required to extrude tomato paste increases linearly with increasing flow voltage. Modules of viscosity, elasticity, and zero shear rate turned out to be not linearly correlated with the extrusion force, which can be explained by the fact that these parameters reflect the rheological properties of the non-deforming state of the material, in contrast to the flow stresses.

The organizations management multi-criteria objects aggregate rating construction

The article deals with the higher education institutions national aggregate rating constructing problem. This task is relevant in terms of improving management processes in educational organizations. This problem is formulated as a collective choice problem. Proposed to use voting in small groups as aggregation procedures, which satisfies the Condorcet principle. Three collective choice rules description is given in the paper. Obtained on the Bord, Copeland and Kemeny basis procedure salternatives final orderings stability is illustrated by concrete examples. The empirical mean is considered as a Kemeny median approximation. The Bord procedure instability with respect to changes in the initial scores obtained by universities in the ranking mechanisms under consideration is illustrated by examples. This paper presents the results of applying the described small-group voting procedures to a limited sample. This sample consists of data from 15 higher educational institutions from one of the Russian Federation regions. Universities constructed three aggregated ranks proximity degree was evaluated using two metrics - Kendall's rank correlation coefficient and Kemeny's distance. Based on the obtained results comparative analysis, it was made a conclusion about the expediency of using Condorcet-consistent collective selection procedures when constructing educational organizations aggregate ranking.

Why does a subsidiary need a strategy?

A feature of the formation of Russian integrated structures is that they were formed by state structures - shareholders - without taking into account the opinion of those enterprises that entered them. However, the enterprises included in these structures would like to benefit from such integration. The basis for the effective operation of an enterprise in the long term is a sustainable competitive advantage, which it can obtain either through low costs or through product differentiation. Since the majority of subsidiaries do not have developed strategies, it becomes necessary to develop such strategies. Additional competitive advantages due to the implementation of focused strategies of the enterprise included in the integrated structures can be obtained only through the establishment of relationships between themselves, as well as enterprises and the parent company. The maximum competitive advantages will be gained by those enterprises as part of integrated structures that will be able to discover and profitably use relationships with other enterprises of this structure, but operating in related areas of activity. The role of the marketing service is also important in the formation of a focused strategy. The necessary market conditions for the implementation of focused strategies are the most accurate definition of consumer needs, the size and prospects of the market segment, a low number of competitors and sufficient resources to serve the segment. The main risks are determined by overflowing the market niche, reducing the differences between the needs of the segment and the entire market, changing prices in the segment towards the general market, penetration into the segment of competitors.