Semi-finished Products Research Articles

Determination of 24 Trace Aromatic Substances in Rosemary Hydrosol by Dispersed Liquid–Liquid Microextraction–Gas Chromatography

A combined dispersed liquid–liquid microextraction (DLLME) and chromatography (GC) method was developed for the determination of 24 aromatic substances in rosemary hydrosol in this work. The pretreatment method of DLLME was optimized by carefully selecting the appropriate extraction agents, dispersants, and their respective amounts. With carbon tetrachloride as the extractant and acetone as the dispersant, the enrichment factor of DLLME is 13.3, and the 24 target substances such as eucalyptol, camphor and verbenone can be separated within 31 min and quantified by an external standard method using gas chromatography (GC). The correlation coefficient r2 of the linear regression equation is within the range of 0.9983 to 0.9991. The detection limit of the method was 0.02 mg/L, the recovery rate of the spiked solution was 76.4–118.4%, the relative standard deviation was 0.4–6.9% and the method was used to detect the semi-finished products of rosemary hydrosol and the finished rosemary hydrosol sold on the market. This method also provides a reference for the qualitative and quantitative determination of aromatic substances in other hydrosols.

Production of Chestnut Coppice Biomass in a Framework of Low Mechanization and High Expectations to Combat Climate Change and Other Social Expectations

Climate change has become one of the most critical problems facing modern society. Sustainable forest management can be an important solution to counter the increasing concentration of carbon dioxide in the atmosphere. In particular, management of the chestnut forest could prove to be an effective strategy to absorb carbon dioxide as this species is characterized by sustained growth, so it has a high capacity to store carbon, and through the use of wood products, it is possible to sequester it for a considerable period. Chestnut (Castanea sativa Mill.) forests cover an area of about 800,000 ha in Italy, most of which is managed as coppice. It plays a central role in the Latium Region where its productive function is very important, as it provides timber of excellent quality. The purpose of this paper is to verify whether the current management of chestnut is efficient, as well as whether retractable wood products can contribute to the fight against climate change. The chestnut coppice located in the municipality of Tolfa (Lazio region, Italy) produces timber for 352 m3/ha and stores about 390,000 kg of CO2. Wood residues and losses during woodworking, together with emissions for the use of machineries, generate emissions of 368,000 kg of CO2. The chestnut semi-finished products, with long-term use prospects, retain a net volume of 22,000 kg of CO2. Although this is good for combating climate change, the amount of CO2 stored is very low, less than 6% of the CO2 stored by functional unit. Chestnut wood has a high versatility of use, so it could replace several products generated by fossil raw materials. Moreover, the implementation of precision forestry, the adoption of forest management more oriented to favor larger plants, the development of local economies and the reduction in the carbon footprint of the wood supply chain through the use of sustainable technologies would increase the capacity for climate change mitigation and increase the added value of its products.

The Influence of Arabinoxylans on the Properties of Wheat Bread Baked Using the Postponed Baking Method.

Bread is a basic element of the human diet. To counteract the process of its going stale, semi-finished bakery products are subjected to cooling or freezing. This process is called postponed baking. The aim of this work was to investigate the effect of the molar mass of rye arabinoxylans (AXs) on the properties of wheat breads baked using the postponed baking method. Breads were produced using the postponed baking method from wheat flour without and with 1 or 2% share of rye AXs clearly differing in molar masses-non-modified or modified AXs by means of partial hydrolysis and cross-linking. The molar mass of non-modified AXs was 413,800 g/mol, that of AXs after partial hydrolysis was 192,320 g/mol, and that of AXs after cross-linking was 535,630 g/mol. The findings showed that the addition of all AX preparations significantly increased the water absorption of the baking mixture, and the increase was proportional to the molar mass of AXs used as well as the share of AX preparation. Moreover, for the first time, it was shown that 1% share of partly hydrolyzed AXs, of a low molar mass, in the baking mixture had the highest effect on increasing the volume of bread and reducing the hardness of the bread crumb of bread baked using postponed baking method. It was also shown that the AXs had a low and inconclusive effect on the baking loss and moisture content of the bread crumb.

Uncovering the key features of platinum metabolism in China during 2001–2022: A dynamic material flow analysis

Platinum is a critical mineral resource and has been called the “vitamin” of the technology industry as it is widely utilized in diverse fields such as automobiles, petroleum, chemicals, medicine, jewelry, and electronics. The demand for platinum is increasing, but its reserve is limited, especially in China, a major platinum user in the world. This study aims to track the platinum cycle in China for the period of 2001–2022 by employing dynamic material flow analysis so that the key features of platinum metabolism in China can be identified. Our results show that the total production of domestic platinum mining accounted for only 1.27% of the national platinum supply. China had to import platinum resource to meet with its increasing demand. The jewelry sector contributed the largest platinum consumption due to the preference of the Chinese consumers. There are two recycling routes for all the retired platinum-containing products, including both closed-loop and open-loop routes. Also, the total illegal imported platinum scraps reached 131.27 tons, accounting for 47.57% of the total open-loop recycled platinum. China's platinum in-use stocks increased from 44.23 tons in 2001 to 824.49 tons in 2022. As a result, the end-of-life platinum scraps increased from 0 tons in 2001 to 65.83 tons in 2022. In addition, China primarily imported platinum semi-finished products to meet its domestic demand, but mainly exported platinum scraps and finished products to other countries. Based on these research findings, policy recommendations are proposed by considering the Chinese realities, covering political, technological, and industrial cooperation dimensions. The results of this study provide valuable insights to those decision makers so that they can prepare more effective platinum resource policies.

Machine-hardware diagram of complex biotechnological processing of aquaculture objects

Currently, a number of fish farms operate in the Kaliningrad region, which specialize in breeding aquaculture objects, including common carp (Cyprinus carpio Linnaeus, 1758) and clariid catfish (Clarias gariepinus Linnaeus, 1758) and their further sale in live or chilled whole form. There is not complex processing, as a rule. The paper shows the need for biotechnological processing of aquaculture and ways to use the waste obtained during filleting for production of minced fish and, later, minced semi-finished products. The lack of integrated use of waste from fish processing industries is a common problem in the fishing industry, so the need to solve this problem is obvious. For the efficient processing of fish raw materials, it is necessary to create a technology that will make it possible to maximize the use of waste from fish production, including the use of biotechnological methods, but at the same time ensure high quality of finished products. The paper presents the mass composition of common carp (Cyprinus carpio Linnaeus, 1758) and clariid catfish (Clarias gariepinus Linnaeus, 1758), developed a technological diagram for the complex biotechnological processing of aquaculture objects in the conditions of small enterprises of fish processing farms, proposed a description of technological processes and a machine-hardware diagram. Integrated technology implies the presence of the main and additional production. An additional diagram is associated with the production of imitation fat, the basis for which can be ground fat-containing components pre-treated with enzymes, such as tioshka and milk, as well as fish broths obtained by cooking collagen-containing components (heads, fins, tails). This technological approach can be used in the conditions of “Belvodkhoz” enterprises engaged in the cultivation and subsequent processing of aquaculture objects, for example, Fish Farm “Volma”.

Design, simulation and experimental analysis of a monolithic bending section for enhanced maneuverability of single use laparoscopic devices

Standard laparoscopes, which are widely used in minimally invasive surgery, have significant handling limitations due to their rigid design. This paper presents an approach for a bending section for laparoscopes based on a standard semi-finished tube made of Nitinol with laser-cut flexure hinges. Flexure hinges simply created from a semi-finished product are a key element for realizing low-cost compliant structures with minimal design space. Superelastic materials such as Nitinol allow the reversible strain required for this purpose while maintaining sufficient strength in abuse load cases. This paper focuses on the development of a bending section for single use laparoscopic devices (OD 10 mm) with a bending angle of 100°, which enables the application of 100 µm diameter Nitinol actuator wires. For this purpose, constructive measures to realise a required bending curvature and Finite Element Analysis for determining the strain distribution in the flexural region are applied and described for the design of the flexure hinges. In parallel, the influence of the laser-based manufacturing process on the microstructure is investigated and evaluated using micrographs. The deformation behavior of the bending section is experimentally determined using Digital Image Correlation. The required actuation forces and the failure load of the monolithic bending section is measured and compared to a state of the art riveted bending section made of stainless steel. With the developed monolothic bending section the actuation force could be reduced by 50% and the available inner diameter could be increased by 10% while avoiding the need of any assembly step.

Development and research of technology for obtaining and properties of welding wire from Al–Mg–Sc alloys using combined methods of thermal deformation treatment

The results of studies technological processes for obtaining welding wire from alloys of the Al–Mg system with a scandium content of 0.12 (alloy 1580) and 0.25 wt % (alloy 01570) presented. A feature of the technology is the production of a billet for further cold deformation by an energy-efficient method of ingotless rolling-extrusion (IRE). It was found that hot-extruded rods from the investigated alloys obtained by the IRE method have the required level of plastic and strength properties necessary for further cold deformation up to 80%. Thermomechanical processing of hot-extruded rods manufactured by IRE have been developed and experimentally tested, which made it possible to obtain a billet with a square side of 5 × 5 mm by sectional rolling and wire with a diameter of 3 mm by drawing. Studies of the structure and mechanical properties of deformed semi-finished products have shown that the developed modes make it possible to obtain a welding wire from the investigated alloys that meets the requirements of current standards. Studies of the operational properties of the obtained welding wire were carried out. It was found that alloy 1580 with a minimum content of scandium (0.12 wt %) is not inferior to alloy 01570 in terms of corrosion resistance and weld quality. Developed technology for the production of welding wire from alloys of the Al–Mg system with different scandium content can be recommended for industrial use. It is advisable to implement alloy 1580, which has a lower cost compared to alloy 01570.

Mechanical Characterizations on biobased Sheet Molding Compound (SMC) developed for battery boxes.

In this work, performed within FENICE project (www.fenice-composites.com), semifinished materials for the mass production of fire-resistant battery box in the automotive. SMC were developed using PFA (polyfurfuryl alcohol) resin as the matrix and both long and short basalt fibers as reinforcement in a SMC and impregnation pilot line. Mechanical characterization is used to compare prepreg based on fabric impregnation and SMC and measure basic data needed for modelling. Short fiber reinforced composites are cheaper and more isotropic than those reinforced with fabrics, making them more interesting for mass market application in the automotive, such as electrical cars. The semifinished material production must be optimised, and basic mechanical data must be measured, to be used as input into FEM of the components to be produced.

Analisis Value Added Olahan Cokelat Batangan Pada CV. Rapoviaka Simple Di Kota Palu

CV. Rapoviaka Simple is one of the MSMEs in the chocolate processing industry that processes semi-finished products into finished products in the form of chocolate bars with various flavors. This shows an effort to increase the added value in the chocolate processing process. This study aims to determine and analyze the amount of added value obtained from processing semi-finished chocolate (block paste) into chocolate bars at CV. Rapoviaka Simple. Data collection techniques in this study through observation and interviews. The data analysis method used is using the hayami method. Based on the results of the study, it shows that processed chocolate bars at CV Rapoviaka Simple provide high added value and profits for producers, with an input of 4kg /day, an output of 4kg/ day is obtained. The amount of added value obtained is Rp 157,188/kg with a value-added ratio of 49.9%, while the profit obtained is Rp 157,188/kg. The return to the owner of the production factor of labor and the contribution of other inputs is 22.72% and 4.73%, so that the company's profit is 72.53%.

The Relevance of Sectoral Clustering in Corporate Debt Policy: The Case Study of Slovak Enterprises

The processing and transformation of natural resources into completed and semi-finished products is the primary function of industry in each nation’s economy. There is no denying the significance of industry and sectoral classification of the economy, but the slow development and extension of one industry could have resulted in the advancement of other sectors that are now a part of contemporary communities. Since there are statistically significant differences between various industries, numerous authors are currently investigating the impact of the industry on the financial structure of firms, revealing the industry as a crucial determinant of corporate indebtedness. Thus, the main aim of this study is to determine the debt level of a sample of 4237 enterprises operating in the market in the period of 2018–2021 from various sectors using eight debt indicators, as well as to identify relationships between them, which may help to reveal sectors with homogeneous patterns of indebtedness (using the cluster analysis) and thus understand which sectors are the most stable and independent. The Kruskal–Wallis test is then used to determine if there are statistically significant differences between the calculated ratios related to the economic sector. Based on the results, it can be concluded that the choice of financial structure is significantly influenced by the industry. Financial performance and indebtedness indicators are quantitative statistics used to assess, monitor, and forecast company or sectoral financial health. They act as instruments for business insiders and outsiders to assess a company’s performance, particularly in comparison to competitors, and to pinpoint its strengths and weaknesses, making the outputs of this study important for all types of stakeholders.

Попробуй лучшее! Делаем кусковые полуфабрикаты из говядины по стандарту

Semi-finished products are an indispensable element in the diet of modern humans. Beef semi-finished products can be assigned to the traditional and popular assortment that is in a high demand among consumers in the retail chain, HoReCa segment and home cuisine. The new interstate standard (GOST 34982-2023) comes into force from January 1, 2024. This will allow meat processing enterprises to produce 39 names of meat semi-finished products in pieces from beef (including high-quality). With that, such products will correspond to the requirements of the regulatory acts being in force on the territory of the states that are members of the Eurasian Council for Standardization, Metrology and Certification.

Processing of slaughterhouse blood for antianemic food products

Currently, rational processing of blood from slaughterhouses remains as a waste fluid in many regions. Traditional approaches to use the blood for food are significantly limited because of specific and non-favorable organoleptic characteristics. Present study provides a comparison of various methods for modifying the red blood cell (RBC) mass of animals and a more in-depth study of acid hemolysis. The solution of ascorbic acid has been proposed as a hemolyzing agent. There has been established experimentally that the addition of equal volumes of RBC and a solution of an ascorbic acid with a concentration of 0.75 mol/dm3 can effectively destroy the stroma more up 90% of red blood cells within 15 minutes. By this, the hemoglobin oxidation degree to methemoglobin is about 50%, which forms the desired color of the resulting hydrolysate. The dry semi-finished product has a neutral odor and brown color with high functional and technological properties. It also contains 0.9% organic iron with good biological value. Thus, the study shows that blood products can effectively use in various foods such as meat products, and also as a dietary supplement for various proposes. Consumption of these products has potent positive effect on hemoglobin levels and it is recommending for people with iron deficiency anemia.

Influence of organic acids on organoleptic and structural and mechanical properties of freshwater hydrobiont meat

Research on the use of organic acids in freshwater fish conservation in aquaculture farms is gaining importance due to the growing interest in the quality and safety of fish products. The purpose of the study was to create and substantiate a new technology for preserving freshwater fish with the addition of spicy root vegetables, and in pretreatment of raw materials with organic acids. During the study, carp were treated with salt and various concentrations of organic acids, stored under certain temperature conditions. Sensory assessment, pH, and shear boundary stress were used to evaluate the results, and chemical analysis was performed using a penetrometer and potentiometric method. Based on the findings, a scientifically based technology for preserving freshwater fish with the addition of spicy root vegetables with a fundamentally new method of treatment of raw materials with organic acids has been developed to expand the scope of application of fish products that will have a higher biological value. It was found that at the initial stages of processing, no noticeable organoleptic changes were observed in the samples under study. Comparative analysis of the results confirmed the positive effect of acetic acid at a concentration of 1.0%, for tartaric acid, the best effect was determined with the addition of 0.5-1.0%, and for citric acid, the study indicates that its use does not lead to softening of muscle tissue, indicating the feasibility of its use. Studies have confirmed the use of pretreatment of semi-finished products of salted carp treated with 1.0-1.5% malic acid for 60 minutes to obtain a tender, juicy, and soft consistency, which corresponds to 5 points in the sensory assessment. According to the results of the conducted studies, the positive effect of using organic acids to soften carp meat in the production of preserves from freshwater fish was established. The practical significance of the study is to improve the technologies of meat processing and food production, and to determine the optimal conditions for preserving the taste and texture qualities of meat products

Improving the safety and quality of jelly-fruit marmalade, recommendations for sweeteners

Relevance. Reduced calorie confectionery products, such as marmalade containing fruit raw materials, cocoa products, are included in the diet of consumers, are in high demand and are associated with healthy food products.Methods. The aim of the work is to identify patterns of changes in the quality of jelly-fruit marmalade containing sweeteners erythritol and xylitol during storage. Apple puree was used as a fruit raw material. The sweeteners erythritol and xylitol are justified for partial replacement of white sugar. Samples of jelly-fruit marmalade with 50% replacement of white sugar with polyols were made in the laboratory. The production of marmalade included the preparation of agar-sugar syrup, the preparation of a semi-finished fruit product, the addition of sweeteners, modified starch, molasses, boiling the formulation mixture to a mass fraction of moisture of 18– 23%, the introduction of a 50% solution of citric acid, cooling to a temperature of 82–83 °C and molding by casting a mold. The samples were packed in a polypropylene film with a thickness of 35 microns and stored in a climatic chamber at a temperature of 18 °C and a relative humidity of 40% of the ambient air.Results. The mass fraction of moisture, water activity, strength, taste, color, and smell of marmalade samples during storage were studied. It was determined that after 14 weeks of storage, the strength of the control sample increased by 2%, sample No. 1 — by 20.4%, samples No. 2, 3 — by 11.1% and 16.4%, respectively. The shape of the manufactured samples is correct, without the presence of body defects. It was found that the samples had high organoleptic properties, while the least moisture loss during the entire studied storage period was detected in sample No. 2 containing erythritol.

Changes in the biotechnological potential of potatoes during storage

The influence of the traditional method of storing potato varieties, namely Gala, Colombo, Red Scarlett, grown in the Southern Federal District, on its biotechnological potential was studied. It was determined that in the tubers of the Gala varieties the dry matter content was – 25.20%, in Red Scarlett – 22.6%, the ratio of protein and starch in the tubers of the Gala varieties (1: 11.1) and Red Scarlett (1: 10.7), which indicated their good technological properties. The Colomba variety had a dry matter content below 20%, and the protein to starch ratio also had a lower value (1: 9.3). Protein losses during storage amounted to, in varieties of , in%, Gala – 7.5; Colomba – 9.2; Red Scarlett – 4.9; starch loss – 10.9; 8.8; 17.8 respectively. The mass fraction of reducing sugars decreased in all potato varieties, in%: Gala – by 39.4; Colomba – at 67.7; Red Scarlett – at 55.0. The loss of vitamin C during storage was, in varietiesof, in% Gala – 23.8; Colomba – 26.8; Red Scarlett – 33.3. It was determined that potato tubers contained a level of nitrates that was acceptable for food raw materials and food products, while their content decreases during storage. Nitrate losses were, in varieties, in%, of Gala 57.1; Colomba 49.0; Red Scarlett 54.6. Changes in the physical and chemical properties of potatoes after storage indicate the preservation of the biotechnological potential of the raw material and the possibility of its use in public catering establishments. The Gala variety of potatoes is universal for processing in catering establishments; it is suitable for use in dishes (boiled, fried, baked), preparing multifunctional semi-finished products (for salads, soups), chips, crispy potatoes, etc.

Studying the influence of vibration on the process of obtaining semi-finished products for distillery production

Liquor products are represented by a wide range of drinks. Despite this diversity, they are all united by the use of semi-finished products (alcoholic juices, pestilences and infusions) during blending. Extraction of components of plant raw materials is one of the key processes for obtaining semi-finished alcoholic beverages. The quality indicators of the finished liquor product directly depend on their composition and quality. The purpose of the research is to study the vibration effect as a physical method of intensifying the process of extracting flavoring and aromatic compounds of fruit and berry raw materials when obtaining semi-finished products for distillery production (infusions and juices). To study the effect of vibration exposure on the content of substances responsible for taste, such technical factors as frequency (f), amplitude (A) and duration (τ) of exposure have been taken into account. The mass concentration of phenolic and coloring substances has been taken as controlled indicators. The processing was carried out on the installation developed at the Department of Winemaking and Fermentation Technology named after Professor A.A. Merzhanyan of FSBEI HE «KubSTU». The research was conducted on semi-finished products obtained from raspberries and cherries in the process of obtaining alcoholized components of a blend of liqueurs. In this case, the ratio of components was equal to 1:1. A comparison of the indicators was carried out with a sample obtained by stationary infusion. The positive influence of vibration during the extraction process with aqueous-alcohol solutions on the quality indicators of semi-finished products was established. Optimal processing parameters were also determined to reduce the duration of the process. The data obtained allow us to judge the feasibility of using vibration in the alcoholic beverage industry as a technique that accelerates infusion and improves the quality of semi-finished products.

Formation of flavor compositions of vegetable casseroles using carbohydrate-fat fillers

The purpose of the research is to evaluate flavor compositions formed during the action of high temperatures on individual processes of the technological scheme for the production of vegetable semi-finished products and complex interaction in the structure of the finished product, taking into account the use of carbohydrate-protein fillers. The research presents some features of the flow of physicochemical reactions that make it possible to describe the dynamics of the interaction of nutrients in the formed binary compositions of carbohydrate-fat structures of plant systems in the process of temperature exposure. The methods used. To carry out the tests, the potentiometric method was used and the pH of each sample was determined using the Expert-001-3pH device. Determinations of sugars were carried out according to GOST 8756.13-87 using the permanganate method; dry substances according to GOST 31640-2012; organoleptic assessment according to GOST ISO 6658–2015. The objects: samples of semi-finished products containing 12, 24, 36% carrots and 4, 8, 12% onions. The results. It has been established that sauteing treatment promotes the formation of a complex of flavoring and aromatic substances, depending on the type of vegetables. With increasing intensity of processing, the concentration of carbohydrates in the sautes increases, as well as the amount of dry matter. It has been found that in all samples the amount of organic acids increases with increasing temperature, pH decreases in carrots from 6.0-6.3; 5.5-7.0 to 4.2-5.9, and onions from 5.5-6.1; 6.4-7.9 to 3.0-5.0. For clarity of experiments, graphs of the dependence of the processing intensity on the amount of dry substances, carbohydrates, tissue softening and the formation of the flavor and aromatic range have been presented. Conclusion. The experimental data and dependencies obtained will be useful when considering more complex processes of mass transfer, sucrose inversion, and destruction of protein-carotenoid complexes. The perception of raw carrots is complex: the balance between sweetness and bitterness, which are the main criteria for the sensory quality of carrots. It intensifies when sauteed. A richer sweet taste appears. This perception of sweetness is determined by the ratio: sugar and bitterness. It does not have a direct correlation with the total sugar content in samples with carrots and sautéed onions.

Optimization of grain bread production technology using electrically activated water

The production of grain bread is of great practical importance for providing consumers with quality food products. Whole grain bread is a source of carbohydrates, protein, vitamins and minerals necessary for a healthy diet. This study examines the optimization of the production technology of grain bread using electrically activated water. Electroactivated water is an effective tool that allows you to regulate the quality of the finished product. In this regard, the goal of the research was to optimize the technology for the production of grain bread using electrically activated water, assessing its quality characteristics and safety indicators during storage. The objects of the study were wheat grain of the «Tabor» variety; fractions of electroactivated water (anolyte and catholyte); semi-finished products; ready-made grain bread samples. On the basis of a comprehensive assessment a sample of bread was selected, made from dispersed grain based on a dough made from a composite mixture with preliminary soaking of the grain in electrically activated water (anolyte). A technological scheme for the production of grain bread was developed. It has been established that the use of electrically activated water helps to reduce crumbling during storage.

USING THE LEAN MANUFACTURING METHODOLOGY TO IMPROVE THE QUALITY OF THE ENTERPRISE'S BUSINESS PROCESSES

Formulation of the problem. In the conditions of global competition, lean production acquires special importance. For enterprises all over the world, the only way to survive in the market is to produce goods and provide services that most fully satisfy the demands of consumers, while using advanced management methods and technologies. Lean manufacturing is one of the modern tools of production organization and management technology, which is used to improve the quality of products and services, the most complete satisfaction of consumer needs, while ensuring a careful attitude to the company's resources and their savings.
 The purpose of the study is the further development of methodological, methodical and practical approaches to the concept of Lean manufacturing to improve the quality of the enterprise's business processes.
 Research methods. The research used scientific methods, such as theoretical generalization, comparison, analysis, synthesis.
 Result. In the process of research, a comparison of traditional business management and the concept of lean production was made and revealed. that the concept of lean production has such advantages as the transition from centralized, vertical management to horizontal, involvement of all employees in the process, teamwork, focus on rational use of resources. The concept of lean production is aimed at eliminating the following main types of losses: overproduction of goods; waiting for raw materials, semi-finished products, necessary service information; unnecessary movement of materials; redundant processing steps arising due to errors in the design of business processes; excessive stocks and business processes leading to their occurrence; unjustified rotation of personnel in the work process; production of waste; underutilization of employees' creative potential.
 Conclusions. Six main elements and 52 components (requirements) of Lean manufacturing are defined based on the SAE J4000 standard for more successful application of lean manufacturing ideas in practice production to analyze the levels of implementation of lean manufacturing methodology components and elements. The main elements of the concept of lean manufacturing, the development and improvement of which should be focused on, are: company management and trust in it; enterprise personnel; information environment; chain "supplier – organization – consumer"; product; business processes. An important role in the concept of lean manufacturing is played by the 5S ordering system and the system of general maintenance of TPM equipment .
 Keywords: lean manufacturing; losses; flow of value creation; 5S ordering system; system of general maintenance of TPM equipment; SAE standard J4000.

Основные ориентиры и приоритеты развития отрасли животноводства на Юге России

Purpose. Development of a scientifically based concept of intensification of the livestock sector in the South of Russia through the introduction of modern biotechnological methods to increase the productive effect of feed, progressive molecular genetic methods of forecasting and management of breeding work, innovative technologies for storage and processing of agricultural products. Materials and Methods. Modern research methods in the implementation of the scientific project: chromatographic (HPLC), mass spectrometric (ICP-MS), atomic emission (ICP-AES), enzyme immunoassay (ELISA), PCR (PCR-RFLP, PCR-RT), genome-wide scanning, computer modeling were used. Discussion. A scientifically based strategy for feed production using non-traditional sources of key nutrients has been formulated, which makes it possible to increase the availability and digestibility of nutrients. Genotyping of beef cattle (GH, MC4R, CAPN1) and dairy cattle (CSN), small cattle (GWAS) was performed, the influence of various genotypes on the formation of economic and biological characteristics of animals was studied. Based on the developed technologies for storing and processing livestock and poultry products using regional vegetable raw materials, new types of products have been developed: a functional meat product based on chicken and turkey fillets, chitosan food and vitamin-mineral complex "Complivit"; boiled ham of a herodietic orientation with a high protein content, including beef and chicken meat-broilers; dumplings using beef, pork and chickpea flour, which allows you to increase the protein content in semi-finished products by 2.2% and enrich them with the necessary trace elements; meat product based on sheep meat of regional breeds with the inclusion of beet betaine, edible honeysuckle and cedar meal. A systematic approach has been developed to determine the development potential of livestock enterprises of various forms of management using cluster analysis tools. By improving the physiological parameters of animals and poultry (hematological profile, immune status, intestinal microbiota), forming the structure of the herd taking into account the desired genotypes, negative factors that reduce production efficiency in harsh agro-climatic conditions of arid territories are leveled. Conclusion. The introduction of the research team's developments into the production sector of the South of Russia will increase the productivity of farm animals and poultry by an average of 8-12%, the level of profitability of the industry by 4-6%, reduce the cost of production technology, as well as expand the range of meat and dairy products with increased nutritional and biological value, including functional, therapeutic, preventive and dietary purposes for different groups of the population.