Scientific Journal of KubSAU

In the article we consider a possibility of use of pectin on new appointment, as a cryoprotector. In the test with a pectin addition, there is a fermentation process that goes faster and more intensively, it accelerates the process of proofing. At the expense of functional properties of pectin it is possible to provide the ability to live of yeast cells and to provide quality of bread

In this article we present the results of selection of optimum starting culture for manufacture of dried sausages from white and red fowl. The basic functional-technological properties of forcemeat from different parts of fowl with addition of starting cultures are resulted

SWOT analysis is a widely known and generally accepted method of strategic planning. However, this does not preclude the fact that it’s been criticized, often quite fair and well-reasoned. A critical review of the SWOT analysis revealed quite a lot of his weaknesses (disadvantages), the source of which is the need to engage experts, in particular to assess the strength and direction of influence factors. It is clear that the experts do it by the informal (intuitive), on the basis of their professional experience and competence. But experts have their limitations and often for various reasons they can't and don't want to do it. Thus, the problem arises of the SWOT-analysis, without the involvement of experts. This problem can be solved through automation of the functions of the expert, i.e. by measuring the strength and direction of influence factors directly based on empirical data. This technology was developed long time ago, it is already 30 years old, it was named "Eidos". This article on real numerical examples describes in detail the possibility of automated quantitative SWOT analysis by means of ASC-analysis and intelligent systems of "Eidos X++" without help of experts, when the estimations are based directly on empirical data. We have also proposed a solution of direct and inverse problems of the SWOT analysis. PEST analysis has been considered as a SWOT analysis, with more detailed classification of external factors. Therefore, the conclusions obtained in this article on the example of SWOT analysis can be extended to PEST-analysis

Total lie is considered in the article as strategic information weapons of society in the era of globalization and augmented reality. The article reveals the possibility of application the principle of observability in modern society, as it is common in physics criterion of reality. It is shown, in which cases the application of this principle in studies of society leads to social illusions, and when it gives adequate results. We have offered a concept: “the degree of virtualization of society” and a quantitative scale for its measurement, and we have also introduced the concept of "Public Umwelt" by which the area of society that differs significantly from the rest of their fundamental laws is meant

The influence of addition of boiled forcemeat of a squid to raw forcemeat on functional and technological properties of forcemeat is investigated. The formulation of forcemeat for formed semi-finished products of squid is presented. Periods of storage of formed semi-finished products of squid are substantiated

This article describes the vacuum regulator of teat cup for automated control of adaptive control system milking cows with electromagnetic drive. There were listed differential equals describing working condition of vacuum regulator and its concept and functional schemes and results of experimental researches

We've illustrated self-regulation (based on the work function of the metal friction element) and the regula-tion by quasiconstant unit loads on the contact patch of micropoints of metal-polymer friction pairs of band-block brake for the evaluation of process of their normal wear

In the article there are presented the researches results of commercial amendments influence on technological characteristics and quality factors of fish crop as ingredient for new kind of preserved production – vegetable and fish sauces. Characteristic of raw material for functional products production, organoleptic rating and physicochemical specifications for product quality are shown

In article the results of research of sausages for baby food are presented during storage at various temperatures. The results microbiological, organoleptic and microstructural researches are shown

The article shows the setting of boundary value problems in heat exchange unit when exposed caryopsis microwave field. Weevil is the uneven distribution of moisture by volume. We have also found a sequence of solutions of boundary value problems