In this paper, we investigate the stability dependence of integrated information content on the distance from the celestial bodies of the Solar System, with the change in the extensive pre-cases as the total number of cases, the implementation of the choice of social categories, and the number of categories. It was found that for each celestial body, there is a set of categories in which the depend-dependence of the integrated information content of the distance is determined with the greatest certainty. A model of the gravitational sensitivity, based on the mechanism of hormonal regulation of heat and pressure is discussed.
Technical scheme of water regulation in the Kuban river basin, characteristics and work analysis of water intake, water regulating constructions of Upper, Middle and Lower parts of Kuban are presented in the article. Water calculations with
an account of quests of water users and water consumers with the supply situation 50, 75, 95 % were done and their results on whole water complex on the branches of economics are presented.
The main component of food pyramid is bakery products. Consumers of bakery products offer fresh bakery in any time of day, in wide assortment, produced by traditional way and possessing the beneficial properties, hypoallergenic and mainly tasty. In Russia, there is an intensive development of the new technologies, which are based on the freezing of semi-finished bakery. There was considered a possibility of pectin use with a new purpose as a crioprotector in the article. On the first stage of the researches there was a work on study of the influence of different crioprotectors on rheology of dough, dough water-absorbing ability, change of formation time and dough stability at addition of crioprotectors, change of valometric assessment of dough at addition of crioprotectors. There was an analysis of the index of “flour power”. On the results of the research, there was calculated the optimal dose of pectin introduction. There was studied the influence of different crioprotectors on structure of frozen by-products. There were cited the microphotos of frozen yeast dough. There was revealed that the best indexes of a quality of ready bread was reached at use of EMP microwave frequency of defrosting dough by-products taking into account energy expenses there was chosen the rational way of baking. There was worked out the technological scheme of bread production from frozen by-products with pectin as a crioprotector
A new approach to definition of quantity of informa-tion is stated. According to the approach an informa-tion can be defined as data about finite set which is considered like integration and information measure is average length of integrative code of elements. Examples of use of this approach are given.
The article reviews the research results of frying meat and fish semi-finished and semi finished products from poultry with grill apparatus. The results and the technology of the process of frying are described and the most important results are discussed
In the article application of systemic-cognitive analysis, its mathematical model - the system theory of the information and program toolkit - systems "Eidoses" for synthesis of the generalized images of classes, their abstraction, classification of the generalized images (clusters and constructs) comparisons of concrete images with the generalized images (identification) are examined