Quality Indicators Of Products Research Articles

Development of enriched bakery products using biotransformation in starter cultures of protein-containing vegetable additives

Introduction: In the bakery industry, the key task is to produce quality products from diverse raw materials for healthy public nutrition. Technologies include the use of additives to enhance quality, biotransformation methods with starters, and the selection of enzymes and microorganisms. Biotransformation modifies the raw material, resulting in a product with superior taste qualities and nutritional value. The use of starters requires careful selection of microorganisms to optimize product quality.Materials and Methods: The objects of research in the work were bakery products obtained by biotransformation of the studied plant raw materials, which was carried out by pure cultures of probiotic microorganisms - mesophilic homo- and heterofermentative lactic acid and propionic acid bacteria: Lactobacillus casei, L.plantarum, L.acidophilus, L.fermenti, L.brevis, Propionibacterium freudenreichii subsp. Shermanii. The work uses generally accepted standard methods for determining organoleptic and physico-chemical quality indicators of semi-finished products and finished bakery products. The indicator of resistance to microbiological spoilage of the developed bakery product was determined.Results: Results: The use of defatted soy flour and sunflower protein as sources of plant protein has been justified. Based on comprehensive experimental studies, a rational method was identified for introducing defatted soy flour into the starter at 25% of the flour mass, which involves acid and enzymatic hydrolysis followed by biotransformation with a bacterial starter based on a composition of lactic acid microorganisms. Additionally, to increase the content of protein balanced in amino acid composition, as well as macro and microelements, vitamins, and antioxidants, a dosage of sunflower protein was selected at 10% of the flour mass in the product recipe.Conclusion: A technology for enriched bakery products has been developed, and the nutritional value has been calculated. A comprehensive assessment of the quality of the finished products based on organoleptic and physico-chemical indicators has been conducted, and the shelf life has been determined.

ВЫДЕЛЕНИЕ ПЕРСПЕКТИВНЫХ ТЕРРИТОРИЙ ДЛЯ ВЫРАЩИВАНИЯ ВИНОГРАДА В ВОСТОЧНОЙ ЧАСТИ СТЕПНОЙ ЗОНЫ КРЫМА

The article presents the results of studies of the degree of favorability of agroecological conditions of the eastern part of the Steppe zone of Crimea for growing grapevine. The long-term data on weather stations of the Crimean peninsula are analyzed. The following climatic indices characterizing the growing season and the ripening period of grapes are calculated: the sum of temperatures above 20 °C, the ratio of the sum of temperatures above 20 °C to the sum of temperatures above 10 °C, the Huglin and Winkler indices, the average temperature of the growing season, the Selyaninov hydrothermal coefficient, the sum of precipitation for the year and the growing season. In addition, the main agroecological factors limiting the possibility and efficiency of growing grapes are considered: the average of the absolute minima of air temperature and the sum of active temperatures above 10 °C. With the help of geoinformation modeling, a digital complex map of the spatial distribution of index data on the analyzed territory is constructed. The distribution of territories in the central part of the Steppe zone of Crimea that are not suitable for planting vineyards is analyzed: with unfavorable soil conditions, with a height of more than 600 m above sea level, with a slope of more than 20 degrees, as well as lands of forest and nature reserves. As a result of a comprehensive analysis of agroecological conditions on the territory of the eastern part of the Steppe zone of Crimea, 10 ampeloecotopes were identified, including: on the territory of the Kirovsky district – 9, Leninsky district – 7. As a result of a comparison of agroecological conditions of selected ampeloecotopes with the requirements of grapevine varieties to growing conditions, taking into account the dependence of quality indicators of viticultural and wine products on agroecological factors recommendations on agroecological optimization of varietal composition and terroir specialization of the viticulture and wine industry in the eastern part of the Steppe zone of Crimea have been developed.

The Purchase Decision to ABC Sauce in Kebumen Regency

This analysis on purchasing decisions for ABC sauce in Kebumen Regency has the aim of knowing the effect of brand image, characteristic products, and cost on purchasing decisions for ABC sauces. This study was conducted on consumers who consume ABC brand sauce products, are domiciled in Kebumen Regency, and have a minimum age of 20 years. The respondent of this study is 100 people and was collected by using purposive sampling. Data were obtained through in-depth interviews and observation in the existing sub-districts. The analytical method used is SEM-PLS. The output of this analysis regarding the purchase decision of ABC sauce illustrates that the purchase decision of ABC sauce is not influenced by the brand image variable, but the purchase decision of ABC sauce in Kebumen Regency is influenced by the product quality and product price. ABC sauce producers must pay attention to the factors that influence consumer purchasing decisions such as product quality and price. Indicators of product quality are the suitability of benefits with needs, a guarantee of safety, product features, and quality. Indicators of price are affordable prices, prices according to product quality, chili prices can compete with similar products, and according to the needs and abilities of consumers.

Study of conditions for long-term storage of food products in permafrost on the Taimyr Peninsula

The article describes the history of the organization of a real-life experiment for the long-term storage of food products, which was begun in 1900 on the western coast of the Taimyr Peninsula by the fi rst Russian polar expedition of the Russian Academy of Sciences led by the geologist and geographer Eduard Vasilyevich Toll. The main tasks of scientifi c work on the study of physicochemical and organoleptic quality indicators of food and industrial products during long-term storage in conditions of unregulated negative temperatures in the permafrost of the Arctic zone of Russia are presented. A historical background on the course of the scientifi c experiment from the moment the storage facility was discovered in 1973 to the present is given. The technical data and settings of the highly economical two-channel autonomous loggers of TR-5L thermometers used for measuring storage conditions since 2010 are indicated. The results of the studies of temperature and relative air humidity indicators inside the containers with food products placed in permafrost at a depth of 0.5 meters for long-term storage at Cape Depo of the Taimyr Peninsula are presented. Statistical processing and analysis of the temperature and relative air humidity values in the storage facility for the periods of 2010-2016 and 2016-2022 have been carried out. The trend to the general increase in temperature both in summer and in winter months is found. An analysis of the humidity of the storage conditions made it possible to determine that the absolute humidity of the air decreased from 1.5 g/m3 at the time of laying the products to 0.1 g/m3 during the initial cooling process and then had an upward trend, reaching a maximum value of 5 g/m3 in 2022. The reasons for the increase in moisture content, as well as the divergence of the process of increasing the relative humidity of the air in the upper and lower parts to the anti-phase mode, are found. The depth of the new repository was determined based on the results of thermography of the exposed soil. The possibilities for analyzing the storage conditions of products in permafrost on the Taimyr Peninsula in the next observation period of 2022-2027 have been expanded by installing an additional logger. The results of the work performed in the framework of the experiment are summed up. It is proposed to develop the technology of compact long-term storage by designing computerized chests and expand the experiment in terms of increasing the volume of stored products when placed in the mines of underground storage facility in permafrost in the Arctic.

An experimental study on out-of-roundness and material erosion rate during wire spark erosion turning of titanium cylindrical bars

This article presents an experimental investigation conducted on wire spark erosion turning of Titanium grade 5 miniature cylindrical bars. Two main output parameters i.e. roundness deviation, a type of form error, as an indicator of product quality and material erosion rate as an indicator of productivity, have been focused to measure the success of the machining process. A total of seventeen experiments with two replications based on Box-Behnken design (BBD) of the response surface methodology (RSM) were performed to identify the influence of spark duration ‘Ton’, servo voltage ‘SV’, and depth of cut ‘DOC’ on roundness deviation ‘DR’ and material erosion rate ‘MER’. Grey relational analysis (GRA) based multi-response optimization was carried out to determine the optimum turning condition of WSET with the objectives to minimize roundness deviation and maximize material erosion rate. WSET of Titanium at optimum process parameters resulted in the best values of roundness deviation 15.51 μm and material erosion rate 9.35 mm3/min. The results of validation experiments are much closer to the optimum values of DR and MER with <5% and 2% differences, respectively. Surface morphology investigation confirmed that the surface generated by WSET is fit and suitable for many applications. The results of this work are better than the previous studies and further useful to the researchers for the advanced fabrication of miniature products from difficult-to-machine materials like Titanium.

A coupling model of fluid catalytic cracking and diesel hydrotreating processes to study the effects of reaction temperature on the composition of diesel

The coupling optimization between different plants was the most difficult and key problem in refineries. To accurately describe the effective transfer of material flow information between Fluid Catalytic Cracking (FCC) and Diesel Hydrotreating (DH) processes and realize the coupling simulation for these processing units in refineries, a coupling model of FCC and DH processes using a fractionation tower simulation system was established to calculate the hydrocarbon compositions of diesel based on the Structure Oriented Lumping (SOL) method. The fractionation tower simulation system developed by MATLAB software was used to divide the molecular composition matrix of FCC product into the molecular composition matrices of dry gas, liquefied petroleum gas, gasoline, diesel, and oil slurry. The molecular composition matrix of diesel contained 73, 69, 183, 121 and 743 structural vectors representing paraffins, olefins, naphthenes, aromatics and non-hydrocarbon molecules, respectively. The fractionation ratios of the hydrocarbon group compositions with carbon numbers between 5 and 12 in the molecular composition matrix of gasoline and diesel were calculated. The effective transmission of material flow in the FCC and DH processes was accurately expressed by the transmission of the molecular composition matrix of diesel obtained by the fractionation tower simulation system. The effects of FCC and DH reaction conditions on the hydrocarbon compositions of diesel were calculated at the molecular level by the FCC-DH process coupling model. Through the FCC-DH process coupling model using a fractionation tower simulation system, the transformation laws of hydrocarbon and non-hydrocarbon molecules in different devices could be revealed to provide guidance for reducing the content of polycyclic aromatic hydrocarbons and sulfur in diesel, optimizing operating conditions and controlling product quality indicators.

Investigation of the Accuracy of the Height Dimensions of Forgings for Cold Volumetric Stamping Processes by the Computational and Analytical Method

In mechanical engineering, product quality indicators are inextricably linked with the accuracy of machining parts. The dimensions, shape and location of the surfaces obtained during processing determine the actual gaps and tightnesses in the joints of machine parts, and consequently, the technical parameters that affect the quality, reliability and economic performance of production and operation. Very often in practice, the achievable accuracy of processing, including cold volumetric stamping (HOS), is judged by the accuracy tables contained in special reference literature. Such tables contain indicative data on achievable accuracy for various technological operations, obtained by systematization of direct long-term observations in production conditions. However, the peculiarities of individual operations do not allow us to give a conclusion about the accuracy of stamping by analogy with other operations, since there is no comprehensive similarity between them. In particular, the sizes and shape of the initial blanks differ, mechanical the properties of their material, the friction conditions in the die cavity, the characteristics of the press used and other technological factors. Thus, taking into account the listed circumstances, in each specific case it is necessary to calculate the accuracy of processing, which should have the ultimate goal not only to obtain a numerical result, but first of all to disclose the mechanisms of accuracy control. The calculation of the processing accuracy should be carried out taking into account the methods of obtaining dimensions and methods of setting up the technological system. The article is devoted to the computational and analytical method for calculating the forging accuracy based on the application of the theory of parametric sensitivity.

Effectiveness of fattening cattle on diets of different energy levels with the use of probiotic feed additive “PROGALplv”

A full-fledged yearling of young cattle should be based on scientifically based standards, guaranteeing their genetic productivity potential, rational use of feed resources, and proper payment for feed with meat products. The current situation regarding the rationing of yearling livestock in global and domestic, both scientific and production practices, has fundamentally changed, which requires a significant revision of traditional provisions on the organization of rationed yearling and feeding of farm animals. At the same time, the conceptual requirements for the organization of standardized feeding of young livestock should be based on the general world experience of the need for energy, nutrients, and biologically active substances of animals, taking into account the age period of the growing season, with an emphasis on the quality and biosafety of products. In the intensive production of meat products, to ensure high productivity, it is only possible to do so by using feed products of natural substance, which should include additives with a phytobiological effect. One of these consists of the feed supplement “PROGALplv,” which contains the probiotic component maltodenstrin and fructooligosaccharides and belongs to the probiotic supplement for ruminants. Based on the research, optimizing the standardized feeding of fattening young animals on diets with different energy levels and using the biological feed additive “PROGALplv” at the rate of 6, 10, and 15 g/head was set a day. The research was conducted on Simmental bulls in the conditions of the farm “Pchany-Denkovych” of the Stryi district of the Lviv region. It was established that using “PROGALplv” bio-additives in the ration against the background of different energy nutrition contributed to an increase in the intensity of physiologically helpful microflora of the rumen, which had a stimulating effect in the processes of additional assimilation of nutrients. A positive result was obtained regarding the average daily gains and quality indicators of meat products and the economic efficiency of the final fattening period. Thus, based on the results of our research, it is possible to recommend the introduction of an increased level of energy nutrition of 110 % of the explicit norms into the intensive technology of livestock removal at the expense of an entirely rational feed mixture with the inclusion of the probiotic feed additive “PROGALplv” at the rate of 10 g/head per day. The optimal introduction dose to compound feed compliance is 10 g/head. The maximum amount can be no more than 15 g/h. daily. No adverse side effects of “PROGALplv” bio-additives on the general functional condition of Bugai residents were found.

The determination of physico-chemical pasta quality indicators with the addition of millet 3,8 %

This article discusses the quality indicators of pasta products obtained by partially replacing wheat grits of the highest grade with millet ground 3.8% (of the total mass of the dough, taking into account water). The addition of millet is due to the fact that the raw materials are saturated with various vitamins. As part of the study, organoleptic and physico-chemical parameters (28% humidity) after the procedure of «pressing raw materials» were considered and the indicator of shape preservation after the «cooking» process was determined. The results obtained in terms of quality indicators meet the requirements established in the standardization documents, at the same time, the nutritional properties of the product are improved, the energy value is 337.8 kcal (proteins 10.5 g, fats 1.1 g, carbohydrates 71.4 g per 100 g of pasta), the replacement of wheat flour of the highest grade with more economic raw materials is carried out. Quality indicators are determined in accordance with TR CU 021/2011 «On food safety», TR CU 022/2011 «Food products in terms of their labeling», TR CU 029/2012 «Safety requirements for food additives, flavorings and technological aids», regulatory and technical documents GOST 31743-2017 «Pasta. General technical conditions», GOST 31964-2012 «Pasta. Acceptance rules and methods for determining quality», GOST 572-2016 «Millet millet. Technical conditions». The enrichment of pasta with millet improves the biological, nutritional properties of the product. At the same time, the use of millet as a raw material reduces the cooking time of pasta, the form after cooking will meet the established requirements.

Study of the Gas-Dynamic Features of the Design of the Gas-Air Path of the Plasmatron

The aim of the study is to consider a method for improving the energy efficiency of the technological process of plasma recovering of turbine blades of CHP through the development and implementation of a three-way vortex mixer into the design of the plasma torch. By changing the operating parameters of the mixer, it is possible to adaptively control not only the recovery modes, but also the physical and mechanical properties of the coating. It has been established that structural changes in the technological elements of the plasmatron significantly change its structural characteristics, which leads to a change in the gas-dynamic processes occurring in it. The changes consist in the appearance of additional hydraulic and gas resistance to the flow of the carrier gas with the powder composition. Modernization of the plasmatron and optimization of technological regimes require a gas-dynamic calculation of each element of the gas-air path at the design stage. Studies of the principles of pressure distribution, flow rate, changes in the flow rate of the transporting gas and powder composition made it possible to design the optimal design of the plasmatron while retaining its technical characteristics, regulated by the GOST 4.140-85 standard «System of product quality indicators. Electric welding equipment. Nomenclature of indicators»

STRATEGI PEMASARAN DALAM MENINGKATKAN HUNIAN KAMAR DI UBUD PADA MASA NEW NORMAL (STUDI KASUS HOTEL THE SHALA UBUD)

The purpose of the study was to find out marketing strategies to increase room occupancy in Ubud during the new normal period. Based on the data analysis that has been carried out, the results of the marketing strategy have not been optimally implemented by The Shala Bali, because there are several indicators of the 7P marketing mix that have not been implemented optimally, namely product quality indicators where there are several room facilities that are still problematic, brand indicators that are not well known, indicators transportation, namely the lack of lighting at night, the villa distribution channel has not collaborated with offline travel agents, the personal selling indicators owned by the villa are less diverse, and the direct marketing and public relations indicators are not implemented. The people villa element does not yet have a Sales &amp; Marketing department and elements of physical evidence The Shala Bali does not have adequate lighting at night and lacks ample parking space. However, there has been a good implementation of marketing strategies at The Shala Bali, namely indicators of product variety, product design, room size, service, good price list indicators, clear payment periods and requirements, indicators of locations close to tourist destinations in Ubud. and the process elements are good and CHSE certified.

Obtaining paper products from cellulose-containing plants and researching its field of application

In the world a number of researches are intensively being conducted on the preparation of new paper compositions based on natural polymers, expanding the application scope of products with unique and rare properties using not only plant fibers but also non-traditional fibers, the development of traditional papers for priority areas in this field and manufacturing paper products from mineral fibers with the help of existing devices. Systematic, regular studies of the use of inorganic binders in the preparation of sheet (sheet) materials based on mineral fibers have not yet been carried out by the method of paper technology. Paper products were obtained from cellulose-containing plants. Several quality indicators of paper products were studied. These are: Tearing length, tearing resistance, bending resistance, number of bendings in both directions.

Evaluation of Comparative Field Studies for Root and Onion Harvester with Variable Angle Conveyor

The long-term storage of vegetable crops and potatoes in storage, even with a small content of soil and plant impurities in the heap, does not ensure the preservation of the required quality indicators of marketable products. The lack of modern technological foundations for improving the design parameters of machines for harvesting vegetables and potatoes leads to the impossibility of eliminating the loss of root crops, their damage, as well as the high-quality process of cleaning from impurities. This circumstance is due to the fact that modern technologies and technical means of harvesting root crops and onions are not able to provide high-quality marketable products with minimal labor costs. In this regard, a modern separating system of the harvesting machine has been developed, which ensures the variation of technological parameters under changing conditions for the harvesting of root crops and onions. The experimental studies of the developed harvester with an experimental separating system made it possible to ensure the high-quality harvesting of potato and onion tubers with the following parameter values: a completeness of separation of more than 98% and a damage to products up to 1.7%, at a speed of movement of 1.7 m/s for the separating system; a completeness of separation of more than 98% and a product damage of up to 1.1% at a speed of up to 1.0 m/s for the harvester; and a separation completeness of more than 98% and a product damage of up to 1.4% at a commercial product extraction depth of 0.02 m. The results of comparative studies on the quality indicators of the machine for harvesting root crops in the harvesting of potato and onion tubers are presented, indicating the prevailing values of the quality indicators of work in the harvesting of potatoes, depending on the change in the regime indicators of the quality of work.

Application of oat flour in rye-wheat bread production technologies

In the modern world the food industry faces the main task of providing the population with high-quality food. The use of non-traditional types of raw materials in order to enrich the category of everyday products will contribute to solving this problem. The development of recipes and the introduction of new types of bakery products into production will contribute not only to expanding the range, but also to providing the population with a healthy diet. The presence of bakery products in relatively large volumes can be noted in the diets of different categories of the population. The main component of a healthy nutrition policy in the field of PPRS production is the development of new recipes and improved technologies for food products enriched with safe non-traditional raw materials that are carriers of essential nutrients. These issues are relevant for the improvement of all categories of the population. At the same time, the quality indicators of finished bakery products must comply with existing requirements.The object of the research is the recipe for rye-wheat bread with the use of oat flour. An important activity of the bakery industry can be identified as the use of non-traditional raw materials in unified recipes for finished products, which contributes to the expansion of the bakery market. One of the most important tasks solved by the baking industry is the inclusion of high-quality and safe products of everyday use in the diet of different categories of the population. The solution of the task will be facilitated by the use of promising types of raw materials, characterized by a variety of chemical composition and favorable technological properties.The purpose of the research is the use of non-traditional raw materials in the form of oat flour to develop a recipe and technology for the production of rye-wheat bread with improved properties and quality indicators.The main aspect of the research work is to determine the effect of oatmeal on the quality indicators of semi-finished products based on thick rye sourdough, the study of the organoleptic properties of products, and the choice of dosages of oatmeal. The degree of influence of different amounts of oatmeal on the physicochemical parameters of rye-wheat bread has been revealed, and the shelf life of product samples using oatmeal established in the course of the research.

USABILITY TESTING METHODS FOR ASSESSING A MOBILE APPLICATION

When conducting research to study the usability of a web page, user interface or device for its further mass use, usability testing is used. The usability test helps to find the best solution of the interface from all efforts, as well as to check the suitability of the resource for users from different countries, when, for example, language switching is provided. The work analyzes various methods of usability testing for the ease of use of websites, applications and other interfaces. The main stages of UX testing and the scenario for interviewing respondents are defined. This article presents methods and evaluations of software product quality indicators testing. The object of the study is usability testing, as interaction with the software product, its perception by the target audience and quality assessment and determination of criteria for evaluating the usability of the mobile application for iOS for purchasing an electronic ticket for tourist trips. As a result of UX-testing, the weak points of the interface are revealed, which cause difficulties for users and the inconsistency of the interface with their expectations. Based on the results of testing, the developers refine the product and bring it to the optimal user requirements. Usability testing was conducted using a survey of respondents without the participation of a moderator. A scheme for step-by-step implementation of testing has been developed. Using a Likert scale, the application was evaluated using a questionnaire that includes five factors: learnability, efficiency, recall, errors, and satisfaction. The result for each criterion and the overall usability indicator of the model application were presented.

QUALITY STUDIES OF PLASTIC PARTS OILFIELD EQUIPMENT

The article considers the quality of plastic parts of oilfield equipment depending on the modes of manufacturing their various designs and the composition of press materials. By adjusting the regime parameters in the manufacture of parts, quality indicators are determined: tensile strength, hardness of parts, and others. The use of parts made of plastic materials for the development of the oil field equipment industry can be considered efficient from a technical and economic point of view. Also, in order to improve the quality, strength and longevity, plastic masses, which are an alternative product to metals and non-metals, have started to be used. Studying the performance indicators of the used plastic materials is considered mandatory. The quality of details made of plastic masses depends on many factors, and the indicators of these factors appear during operation. The quality indicators of products made of plastic materials in oil field equipment are distinguished by the presence of unlimited possibilities, greater than structural materials. Parts made of such materials have high performance indicators and are used in the preparation of parts with different constructions using uncomplicated processing methods. For the development of the oil industry, ways to increase the durability and longevity of the equipment used in this industry should be investigated. Based on the results, an experimental-theoretical method for determining the main quality criteria (shrinkage deformation and other quality indicators, strength, hardness, surface roughness) of plastic parts is proposed. The developed technique for the design of plastic parts makes it possible to estimate the expected life of parts, taking into account their operating conditions. Keywords: quality, plastic parts, press materials, performance, shrinkage.

Режимы орошения перца сладкого

Purpose: to study the features of irrigation regimes and their impact on the yield of sweet pepper based on the analysis of scientific sources of information. Discussion. Sweet pepper is a moisture-loving crop. For its normal growth and development, optimal soil moisture is required. Plants experience a special need for moisture when planting seedlings, flowering, as well as during fruit set and formation. Since sweet pepper crops are located in southern regions with a moisture deficit, irrigation acts as a guarantor of obtaining the planned yield of this crop. The main elements of the irrigation regime are irrigation, irrigation norms, the number of irrigations, the timing of their implementation to maintain a given level of soil moisture during crop cultivation. Modern irrigation regimes for sweet pepper have been developed both for conditions of full provision of water resources and for conditions of their deficiency. Under conditions of full water supply, maximum productivity and product quality indicators, more efficient use of irrigation water are ensured by drip irrigation mode with maintaining the pre-irrigation moisture threshold of the calculated soil layer at least 70–80 % of the lowest moisture capacity during the growing season. In differentiated irrigation regimes, higher values of pre-irrigation soil moisture thresholds are maintained in the first half of the growing season, when it is necessary to create favorable conditions for the rooting of seedlings, growth and development of plants. However, during this period the size of the calculated soil layer is reduced. By the stage of technical ripeness and until the end of fruit harvesting, soil moisture thresholds are reduced to 70–75 % of the lowest moisture capacity, but the moistened layer is increased. Conclusions. Optimal irrigation regimes make it possible to maintain the vital processes of plants and obtain the planned productivity even in dry conditions. The combination of irrigation modes with other elements of the technological process (mulching, fertilizing, etc.) increases the productivity of sweet pepper by 15–20 %.

ОЦЕНКА РИСКОВ ПОТЕРЬ КАЧЕСТВА ПРИ УПРАВЛЕНИИ ЗАКУПКАМИ

The study provides information on the quality control of products during the implementation of supply contracts based on the management level of the first and the second tiers of supply chain. The purpose of the study is to establish the dependence of changes in product quality indicators on changes in raw material quality indicators, to build a mathematical model of this dependence. It is shown that different values of the risk level of a low-quality product are expressed by the varying level of losses along the supply chain depending on its configuration.

Indicators of bread sticks based on wheat, rye flour and powders of large-fruited and smallfruited varieties of tomatoes

The article presents the results of determining the quality indicators of composite mixtures, semi-finished products and bread sticks based on wheat flour of the first grade, sifted rye flour in ratios of 70 and 30 parts; 80 and 20 parts and powderes of large-fruited and small-fruited varieties of tomatoes at a dosage of 1–9 % by weight of the flour mixture. An increase in the titratable acidity of composite mixtures, dough and baked products was noted with an increase in the amount of tomato powders while the wettability of products remained virtually unchanged. A suspension of powderes of large-fruited and small-fruited tomatoes activated the processes of gas formation, which made it possible to improve the dough process. No significant differences were found between the quality indicators of samples of mixtures and bread sticks when using powder from large-fruited or small-fruited tomatoes, as well as at different ratios of wheat and rye flour, but with the same dosages of enrichment. It is proposed to use the powder of large-fruited varieties of tomatoes in the amount of 7% for the activation of yeast in the production of functional bread sticks.

РАЗРАБОТКА ИНТЕГРАЛЬНОГО ПОКАЗАТЕЛЯ ФУНКЦИОНАЛЬНОГО КАЧЕСТВА СТРОИТЕЛЬНОГО ОБЪЕКТА

Quality of construction is one of the key factors defining solvency and the prospects of developing this field of practical activities or production of goods. Indicators of quality characterize the compliance of suitability of a construction object to the required parameters of operational conditions, efficiency and reliability of functioning. It is highly relevant to develop the rational decisions directed at the achievement of quality indicators of construction production and their implementation in architectural and construction and production activities. It requires the development and improvement of the corresponding methods of research. The purpose of the research is to identify the conditions objects at various stages (periods) of life cycle. The main focus of the research is to develop the provisions of a scientific hypothesis of assessing possible decisions with the use of an integrated indicator of functional quality of a construction object. This indicator is accepted on the basis of the main result of the system analysis of decisions on formation and realization of functional quality of a construction object at various stages (obligatory and possible) of life cycle. The proposed concept can demonstrate the expansion of opportunities concerning the production management which can achieve the indicators of quality of construction subjects of various functional and technological purposes.