Technological Process Of Production Research Articles

FEATURES OF THE FORMATION, INTAKE AND DISTRIBUTION OF THE IRON-CONTAINING COMPONENT IN THE WATER SUSPENSION OF THE DNIEPER RIVER WITHIN ZAPORIZHZHIA CITY

The article presents the results of research devoted to one of the aspects of environmental issues, namely: the determination of the distribution features of the solid component of the river suspension containing iron oxide; investigation of the morphological characteristics of iron-containing particles; and the discovering of their genetic affiliation to various technological processes of metallurgical production. The results of many years of continuous comprehensive research on the distribution of iron in the suspended matter of the Dnieper water within Zaporizhzhia city are presented. Field observations were carried out by scientists of the Institute of Geological Sciences of the National Academy of Sciences of Ukraine (IGS) in cooperation with specialists from the State Institution “Scientific Hydrophysical Center of the National Academy of Sciences of Ukraine” (SHC). Analytical studies of the solid phase of the suspended matter were done in the Center for Collective Use of Scientific Equipment of the National Academy of Sciences of Ukraine and the Educational and Scientific Institute “Institute of Geology” of Taras Shevchenko Kyiv National University. The publication considers the seasonal features of the distribution of the total iron content in suspension and the relationship of its monthly changes with the distribution of concentrations of such heavy metals as copper, chromium, nickel, zinc. Considerable attention is paid to the examination of iron-containing particles present in suspension, their chemical and trace element composition and the allocation of their individual categories in accordance with the technogenic processes during which they were formed. Comprehensive analysis of suspension samples made it possible to identify and classify a group of typical iron-bearing formations that are inherent in the territory of Zaporizhzhia city. Based on a set of characteristics, three main genetic categories have been identified: spherical mineral aggregates represented by iron oxide; clastic fragments of Fe2O3, and aluminosilicate spherules (formation, the main or essential component of which is aluminum oxide with an admixture of iron). The obtained data showed a significant influence of the metallurgical industry on the chemical composition of the Dnieper suspension within Zaporizhzhia. Comparison of iron-containing particles observed in the Dnieper suspended matter with the substance filtered out by gas purification systems of various parts of metallurgical production and slag deposits showed that the most active emission to the environment occurs during the preparation and smelting of iron ore.

Development of buckwheat groats production technology using plasma-chemically activated aqueous solutions

The result of the conducted research is the development of a technology for the production of buckwheat groats using plasma-chemically activated aqueous solutions. The research object was buckwheat grain. An urgent technological problem is the preservation of biologically valuable components of buckwheat during technological operations and optimization of the existing technology for the production of buckwheat groats. The expediency of using plasma-chemically activated aqueous solutions as an intensifier of the technological process of production of buckwheat groats and an effective groats disinfectant has been experimentally proven. It is shown that the use of plasma-chemical activation of technological solutions allows reducing the temperature and accelerating the course of hydrothermal treatment of buckwheat grain. The composition of buckwheat grain as a raw material was analyzed. The obtained buckwheat groats were studied separately. A reduction in tempering time from 6–10 to 2 h and a decrease in the optimal moistening temperature from 60 to 40 °C were recorded. This allows preserving a number of biologically important components in buckwheat grain. The groats yield increases from 68 to 74 %, i.e. by 1.9–6.0 %. The preservation of the maximum number of amino acids is observed, namely, 7.7 % more than in the control. That is, only 2 % is lost during technological processing, instead of 9.7 % in the control sample. The vitamin composition also remains stable and almost does not decrease in terms of B1, B2, B3, B4, B5, B6, K, E, PP, R. In addition, plasma-chemically activated solutions qualitatively disinfect grain raw materials during processing, which has a positive effect on further storage of buckwheat groats. The technology can be applied in the industrial production of high-quality buckwheat groats. The developed technology will receive special attention in the production of ecologically clean cereal products that are not contaminated with pathogenic microflora

The Development and Adaptation of a Predictive Model of Full-Factor Optimisation of the Basic Probiotic Fermented Dairy Product Technological Process

Introduction: In the conditions of rapidly developing markets and the increasing needs of the population for new types of products with long shelf life, there is a need to expand their range, further improve their quality and biological value, and modernize traditional technologies. The main means of achieving these goals is to increase the efficiency and quality of scientific research and accelerate the introduction of scientific achievements in industry. The latter will make adjustments to accelerate the development of effective technologies of whole-milk products. The use of new methods of experiment planning in order to optimize technological processes will reduce the duration of research on the creation of new types of products.Purpose: The article is devoted to the research related to the development and adaptation of a predictive (mathematical) model for optimization of the technological process of probiotic fermented dairy product production. This approach will allow to ensure the design of a certain set of formulations for probiotic fermented dairy product, in which the relative biological value (RBV) will correspond to the maximum value at satisfactory given process parameters.Materials and Methods: The objects of research were: probiotic fermented dairy product manufactured in accordance with the developed mathematical model of the process. The search of specialized literature was carried out using electronic databases: E-library, Scopus, MDPI, Science Direct. Mathematical processing of experimental data for the development of the probiotic fermented dairy product model was carried out using Microsoft Excel 2010 (Microsoft Corporation, Ink.) with the "Solution Search" add-in, as well as specialized software packages TableCurve 2D v.5.01 (SYSTAT Software, Ink.) and Wolfram Mathematica 10.2 (Wolfram Research, Ink.).Results: A mathematical model for optimization of the technological process of probiotic fermented dairy product production was developed. A full-factor experiment (FFE) was conducted, in which the mass fraction of sucrose ( , %) and fat-protein index (r) - the ratio of the mass fraction of fat to the mass fraction of protein in the normalized mixture in the intervals from 0 to 10 and from 0 to 1.5%, respectively, were taken as independent factors. RBV was taken as the resultant factor. Based on the results of the research, a refined mathematical description of the dependence of RBV indicator on the mass fraction of sucrose and fat-protein index was obtained. The set of data on the influence of the mass fraction of sucrose on the dynamics of local maximum of RBV and the dynamics of the corresponding values of the mass fraction of fat showed that the maximum of RBV equal to 244.866% corresponded to the mass fraction of sucrose equal to 7.31%. The latter corresponded to the optimum fat-protein index of 1.241. In order to ensure maximum RBV, the lower limit of the mass fraction of fat had to correspond to 3.475%. The analysis of the FFE data showed the presence of additional corrective factors of RBV indicator dependence on fat and protein mass fraction indices. To refine the developed model taking into account additional factors, a correction factor (Q) was introduced into it.Conclusion: Approbation of the optimization model of the technological process of probiotic fermented dairy product production and the obtained mathematical dependencies can serve as a criterion for the formation of a set of formulations for the production of sugar-containing fermented dairy products with a high potential of relative biological value. It should be taken into account that the definition area of this approach is limited in terms of mass fraction of fat in the range from 0.06 to 4.84% and mass fraction of protein - from 2.8 to 3.9%. With this approach (model development) it is possible to analyze promising modes for the studied process, which in real conditions at the experimental stage are not always possible to obtain. The development of this model will significantly reduce the duration of research on the optimization of the technological process.

Sustainable Strategies for the Recovery and Valorization of Brewery By-Products—A Multidisciplinary Approach

The prevention of environmental pollution is a current concern of the population, which is looking for ways to reduce the production of industrial waste. The brewing industry generates huge amounts of waste, with difficult management from an economic point of view. The waste obtained from the technological process of beer production is used in various branches, such as the food industry, mainly as feed, additives, or food ingredients; as animal feed; in biofuel production; and in building or packaging materials. The valuable by-products obtained from brewery waste can serve as raw materials for further processing or become functional ingredients for the production of new functional products. Reusing and recycling are essential strategies for transforming waste into new valuable resources, and such strategies enable circular solutions to maintain the value of products and resources for as long as possible. The chemical composition of the waste obtained from beer manufacturing can vary slightly depending on the type and quality of the ingredients used and the prevailing conditions during each stage of the manufacturing process. This paper focuses on sustainable strategies for the recovery and valorization of brewery by-products. Experimentally, the aim was to determine the chemical characteristics of different types of brewery waste, such as moisture content, ash, pH, total content of phenolic compounds, and total protein content. The experimental values obtained have shown that brewery waste is a valuable by-product.

APPLICATION OF ARTIFICIAL INTELLIGENCE FOR CONSTRUCTION OF WELL IPR

The development of artificial intelligence (AI) technologies opens up new opportunities for optimization and automation of processes in the oil and gas industry. The use of AI in this area is aimed at improving the procedures for searching, producing, processing and transporting hydrocarbons. The article contains practical examples of using AI to analyze geological data, predict well production, automate equipment control, and improve the safety of work processes. The potential benefits and challenges associated with the application of artificial intelligence in the industry are also highlighted. The study contains a comparative analysis of the effectiveness of traditional methods and AI-based methods, as well as recommendations for their implementation in enterprises. The development and implementation of AI-based systems in the oil and gas industry provides additional benefits. Deep learning tools may have difficulty identifying complexities in data processed using traditional methods. This can significantly speed up decision-making processes, with the introduction of new fields or the optimization of existing laws. However, the article also discusses the risks and limitations associated with the application of AI in the oil and gas sector. In particular, attention to quality and objective initial training, potential security threats, and issues of responsibility for decision making using automated systems. To ensure the development of AI in the oil and gas industry, it is also necessary to take into account the specifics of this industry, the characteristics of corporate culture and the readiness of personnel to change. In conclusion, recommendations were formulated for training specialists and creating interdisciplinary teams for the successful development of artificial intelligence technologies in production processes.

State and development prospects of the agricultural tractor fleet in the context of digital transformation of agriculture

BACKGROUND: The digital transformation of various sectors of the national economy including agriculture is one of the main tasks of economic development. The implementation of digital technologies in production processes helps to improve the technical and economic indicators of production by ensuring the timely adoption of optimal management decisions, increasing labor productivity, and reducing the impact of the human factor on production. To ensure the digital transformation of agricultural production, first of all, it is necessary to assess the state of machinery and technology provision for agriculture, in particular, the tractor fleet, in terms of the level of equipment readiness for being equipped with digital systems and the availability of standard technical solutions for equipment adaptation to digital agriculture.
 AIMS: Determination the expected values of indicators of the level of technical and technological state of agricultural production by developing a forecast for the development of the agricultural tractor fleet and the level of provision with these types of equipment for the period up to 2030 taking into account current trends.
 METHODS: For the tractor fleet state assessment, the data taken from specialized databases on the tractor fleet and the area of arable land retired from active agricultural circulation, statistical materials of the Rosstat and Avtoselkhozmash-Holding organizations were used. Statistical extrapolation methods implemented in the Microsoft Excel environment were used to predict the development of the tractor fleet.
 RESULTS: The forecast for the tractor fleet development was made according to two scenarios: pessimistic and optimistic, taking into account the use of digital technologies.
 CONCLUSIONS: The development forecast made it possible to assess the state of the tractor fleet by 2030 according to various scenarios.

Reasoning of the Business Idea for the Development and Implementation of the Project “Street Food”

Topicality. Street food is one of popular segments of modern restaurant industry establishments, which has become widespread in big cities and towns, especially in the places where the business environment is highly developed. Street food is the most affordable source of nutrients for people to eat outside. It is an optimal decision, especially popular among young people, especially students and pupils. It is network street food that offers them guaranteed quality nutrition. The development of methodology and implementation of the “Technology as Business” model on the example of the introduction of grilled sandwich (panini) technology for food trucks will allow the business idea of the project “Street Food” to be realized. The aim of the article is to ground the business idea of developing and selling street food products for mobile food outlets using the example of grilled sandwiches (panini). Research methods of the technological component are analytical and standard. To substantiate the feasibility of commercializing innovative technology in the early stages, the methods of critical analysis and generalization of information from scientific publications on the assessment of the commercialization of intellectual property, the effectiveness of business projects were used. Results. The expediency of developing and implementing sandwich products on the example of grilled sandwich (panini) technology for the street food format was proved. The development of the recipe composition and technological process of production allowed to develop an assortment of grilled sandwiches (panini), identify competitive advantages and evaluate the development by aggregate indicators in accordance with the model “Technology as Business”. The rationality of commercializing the innovative technology at the early stages of its implementation is substantiated, taking into account the indicators of economic efficiency of production, use of investments, and adaptation of technology in conditions of a particular production. Conclusions and discussion. The article presented the business idea grounding of the project “Street Food” development and implementation on the example of the introduction of grilled sandwich (panini) technology for mobile food outlets (food trucks). The expediency of commercializing innovative technology in the early stages of its implementation in terms of economic efficiency was established.

Application of Underwater Constant Pressure Compressed Air Energy Storage Technology in The Direction of Hydrogen Production

With the growing global demand for renewable energy to cope with climate change and energy security issues, underwater compressed air energy storage technology has gradually attracted attention. At the same time, hydrogen production process, as an important support for green energy transition, is becoming one of the key links to achieve clean energy generation and storage. This paper aims to explore the connection between underwater compressed air energy storage technology and hydrogen production process, and put forward a device combining underwater compressed air energy storage and hydrogen production, so as to solve the problems of low efficiency and serious pollution in the traditional hydrogen production industry. In the past, scholars focused on microcosmic research in the direction of hydrogen production, and tended to the direction of catalyst. Based on this, this paper will study the case of underwater compressed air energy storage device, and conceive a new hydrogen production device to promote the collaborative application of sustainable energy and improve the integration efficiency and reliability of energy system.

Effect of EDTA-modified alumina composite abrasive on the CMP performance of sapphire substrate

Sapphire is one of the most widely used substrate materials for semiconductor lighting. With the improvement of chemical mechanical polishing (CMP) processing technology for sapphire substrate, mass production, and cost control requires faster polishing efficiency and better surface quality. In CMP, alumina abrasive is widely used for its high polishing rate, but it also has the disadvantages of easy agglomeration and poor polishing quality. Therefore, ethylenediamine tetraacetic acid (EDTA)-grafted alumina composite abrasives were produced by a two-step process for the sapphire substrate CMP. As demonstrated by time of flight secondary ion mass spectrometry and fourier transform infrared spectroscopy, EDTA has been successfully grafted onto the surface of alumina particles. As shown by the scanning electron microscope, particle size distribution, and zeta potential analyses, the modified alumina composite abrasives exhibit superior dispersion properties than pure alumina particles. CMP experiment results show that the material removal rate (MRR) of the alumina composite abrasives can reach up to 2.6 μm/h, and the surface roughness (Sa) of the sapphire substrate can be reduced to 0.89 nm, which is 53 % higher and 66 % lower than pure alumina, respectively. According to X-ray photoelectron spectroscopy, the chemical etch of modified abrasive particles was strengthened, and the complex reaction occurred throughout the CMP process to generate the C–O–Al structural compound. Meanwhile, the friction coefficient test and contact angle test were combined to create the contact wear model. It shows that the addition of EDTA expands the contact area between the composite abrasives and the surface of substrates, improving the mechanical interaction during CMP. The chemical reaction and mechanical action combine and promote each other to enhance the CMP performance.

Determination of risks for business entities in the sphere of manufacturing medicines in military conditions in Ukraine

The aim: determination of risks for business entities in the field of production of medicinal products under the conditions of martial law in Ukraine.
 Materials and methods. The research materials are the results of a sociological survey in the form of a questionnaire among representatives of the senior management heads of structural units related to the environmental component of business entities' activities in the pharmaceutical production field. Method of sociological survey was used to collect primary information. A questionnaire was conducted, and respondent’s answers were registered using google-forms. The method of comparative analysis and generalization of statistical data was used to process the results.
 Results. The study identified, analyzed, and assessed risks for business entities in producing medicinal products under martial law in Ukraine. 
 Significant risks of the destruction of infrastructure and the occurrence of man-made disasters have been identified. Thus, 10 % of pharmaceutical enterprises received critical damage, which makes it impossible to operate the enterprise until the destructive consequences are eliminated; another 15 % received some damage, but the company's activities are carried out. More than 75 % of enterprises can fully comply with the current licensing conditions (LC) for producing and selling medicinal products under martial law.
 How critical risks were assessed: supply of raw materials and materials (logistics problems) (60 %); decrease in demand for the company's products (45 %); termination of gas supply (45 %); power outage (40 %); inflation, rising prices of raw materials and energy resources (35 %); termination of communications (35 %); difficulties in purchasing equipment, consumables, devices (30 %); termination of water supply (30 %); lack of competent personnel (30 %).
 In the zone of critical risk at this stage remains the ability and willingness of enterprises to work following the plans of the state environmental policy following the Association Agreement between the EU countries and Ukraine. Respondents admit that the company lacks resources to comply with all requirements (20 %), that environmental aspects of activity are currently irrelevant (25 %), and that there are not enough competent specialists to implement the environmental policy and support the relevant procedures (25 %); that there is not enough informational support from the State (30 %).
 Conclusions. In fact, 30 % of pharmaceutical enterprises are located in regions that are currently included in the List of territories where hostilities are (were) being waged or temporarily occupied. In general, Ukrainian business entities in the field of pharmaceutical production remain in the zone of uncertainty and significant risk of man-made disasters, non-fulfilment of requirements regarding production conditions, technological processes and constant quality control of production, non-fulfilment of environmental safety of production due to the direct threat of destruction of infrastructure and supply chains, due to the threat of termination of reliable supply of electricity, gas, water, resources, as well as due to high migration of qualified personnel.
 Considering the current state of the economy and the environmental consequences of the war, particularly man-made disasters, the implementation of plans to comply with the state environmental policy and the fulfilment of some requirements of the Association Agreement between the EU and Ukraine is at risk.
 In the long term, careful scientifically based planning of the rehabilitation program of the pharmaceutical sector is needed, taking into account the risks of pharmaceutical pollution and the adverse impact of the pharmaceutical industry on the natural environment, in particular through the implementation of environmental management systems (EMS) as part of the overall management system of the enterprise to manage environmental aspects; fulfilment of mandatory legal requirements and voluntary obligations following the goals and environmental policy of the enterprise; and to address issues related to risks and opportunities, especially concerning emergency preparedness and emergency response.

Scientific substantiation of use of food plant raw materials for production of specialized flour food products in cases of pathologies of metabolism protein component

There is a number of diseases caused by metabolism protein disorders. The treatment requires dietary therapy with specialized food products. Information on diseases associated with metabolism protein disorders protein in this paper, as well as restrictions in the formulation of diets, analyzing vegetable crops and their products, which can be used in the production of flour food products intended for people with metabolism protein disorders. Use of raw materials in development and production of such products is often not confirmed by the results of chemical composition and, as a consequence, isgroundless and inexpedient. Vegetable raw materials characterized by low protein content or absence of gluten have significant differences in technological properties compared to wheat flour, which forms the basis of most flour food products, which requires adjustments in the formulation or technological process of production of various groups of flour food products. Samples of buckwheat flour, including whole-milled flour from green buckwheat, rice and corn flours, sorghum flour, native potato and corn starches from different producers were used in the study. During the research we used common and special methods of determining the chemical composition, organoleptic and physical-and-chemical quality indicators, technological properties of the products and their chemical properties.

The innovative technology of dough preparation for bread by the accelerated ion–ozone cavitation method

Due to the fact that bakery, pasta and flour confectionery products are produced mainly from premium or first-grade flour, which is poor in the content of nutrients and fiber, the issue of developing technology for new types of flour products based on whole-ground flour of different fineness is very relevant and in demand. In the production of wholemeal flour, all parts of the whole grain are used—germ, grain shells, and endosperm. Also, recently the shortage of quality wheat has been growing. Therefore, the use of whole-milled flour from low-class wheat varieties will solve the problem of meeting the needs of the population. Using ion–ozone technology for preparing bread, high-quality bakery products from third-class flour with high nutritional and biological value were obtained. Using the obtained system of equations and constraints, the optimal modes of ion–ozone cavitation processing of dough were determined by a nonlinear programming method, which, subject to all the constraints (limitations) on the dough quality, provided the maximum dough strength of y2 = 181.0% and the dough parameter values of C × 10–4 = 25 units/mg, P = 1 atm, and τ = 5 min, which, in compliance with all constraints (restrictions) on the bread quality, provided a maximum volume of z11 = 232.1 cm3. A new innovative technology was created to increase productivity, efficiency and shorten the preparation time of bread. The method of making bread with the effect of ion–ozone cavitation of dough is very important for the bread industry, which affects the effectiveness of whole wheat flour obtained from the lower class of wheat, increases the quality of bread, shortens the technological processes of production, and increases labor productivity indicators. This method increases the economic efficiency of bread-making industries and the productivity of bread.

DEVELOPMENT OF TECHNIQUES AND EXPERIMENTAL INSTALLATIONS FOR DETERMINING THE HEAT CAPACITY OF IRON ORE MATERIALS

One of the most important thermophysical pellets characteristics is considered — their heat capacity, which affects the technological production process of iron ore pellets at the stage of their heat treatment in a layer on a conveyor belt. Since the physical heat capacity of materials is determined by the enthalpy value, the mixing method is used to measure the latter, which is implemented on an installation with an adiabatic calorimeter. The research object is Kachkanar pellets of different basicity. The average values of the pellets enthalpy and their physical heat capacity, taking into account changes in the phase and chemical composition of the material, are presented in the interpolation equations form. The temperature dependences of the apparent heat capacity of pellets of various basicity at different heating rates were determined using a newly created experimental setup that allows determining the complex of thermophysical characteristics. Estimates of the enthalpy change and the dependence of the apparent heat capacity on temperature for fluxed and unfluxed concentrates of Sokolovsko-Sarbaysky mining and processing plant were carried out on an experimental installation using the method of quantitative thermal analysis. The presented methods for determining the enthalpy and heat capacity of iron ore pellets and concentrates, as well as the designs created for the implementation of these methods can be used to determine the heat capacities of various materials of metallurgical production and to optimize the operating parameters of their heat treatment.

Possibility Assessment of Automatic Formation of Technological Processes in Small Batch Production

The work is devoted to urgent problem solution of lack of convenient tools with functional capabilities of the system of route technological process automated design, adapted to small-scale production. The estimation of potential possibility of automatic small-scale production formation by means of estimation of efficiency and expediency technological processes of automation of key stages of design of production technological preparation, such as equipment selection, selection of cutting modes, workpiece, cutting and measuring tools and tooling selection is given. The key stages of technological process development are considered and characterized, such as selection of technological bases, type of workpiece and equipment, formation of route technological process, calculation of cutting modes, selection of allowances and so on. The paper shows both the relevance and necessity of analyzing approaches to automation and their correct adaptation to production needs to achieve maximum efficiency and resource savings for small batch production, and the high relevance for small-batch production of the automatic formation of route technological processes. At the same time, the paper shows the lack of automated systems adapted to the specifics of small-batch production. The existing approaches to the formation of stages are analyzed, as well as the possible methods of automation of stages and the existing limitations of these methods are considered, the efficiency of the considered approaches is evaluated. The methods of automation of separate stages of technological preparation of production are analyzed and the efficiency of the considered approaches is evaluated. The original concept of solving the problem of automation for small-scale production by using a combination of a limited number of standard solutions, represented as a set of technological parameters or knowledge base, with individual solutions, adapted to the specifics of enterprises and industry, is proposed and the potential effectiveness of this approach is shown.

Adaptation of a CAD System for Technological Process Formation for Part Manufacturing in Small-Series and Single Production

The task of automating the system of technological preparation of production, including the stage of technological process design, is currently gaining special relevance. Implementation of re-engineering programs within the framework of solving the problems of ensuring technological independence and safety implies rapid deployment of production capacities and effective development of new production facilities. As a consequence, reliable and correct for application in various forms of production enterprises automation systems are required. The existing systems of automated design of technological processes remain poorly adapted for single and small batch productions, so they are practically not applicable for multi-nomenclature productions of small or medium-sized enterprises. Functioning of modern domestic systems of computer-aided design of technological process is based on algorithms adapted and applied in conditions of large series, when production has greater stability of production of products. Consequently, it is necessary to adapt the algorithms of technological process design to work at a small-scale enterprise. The general scheme of technological process design for serial systems of automated technological process design is considered, the possibilities of its unification and subsequent adaptation for single and small batch productions are shown and evaluated. On the basis of the analysis of the obtained unified functional scheme the adaptation of the algorithm of formation of the technological process of part manufacturing is carried out. Taking into account the existing limitations and requirements to the peculiarities of functioning of the systems of computer-aided design of technological process in single and small batch production, a new functionality of the subsystem of initial information preparation is formed and proposed. The proposed algorithm of forming the technological process of part manufacturing includes three fundamental blocks: preparation of initial information, construction of the technological model of the part and its analysis, formation and issuance of technological documentation. Thus, the proposed adapted algorithm of technological process formation in the conditions of single and small batch production of products has a simpler form, understandable structure.

Automated Monitoring and Visualization System in Production

In the modern world cyber-physical production systems are increasingly used. They allow you to control the flow of the technological process in production in real time. But the use of such an approach is greatly complicated by the fact that the equipment of many enterprises is old and cannot support the necessary functions. This is primarily due to the lack of the necessary sensors, as well as the corresponding software. Since the complete replacement of production equipment is very expensive, the task is to create separate monitoring systems. They must be able to integrate into the necessary parts of the production process. And they should also be cheap. In this work, we propose to build a model of such a monitoring and visualization system. The main attention in the work is focused on the hardware implementation of the proposed system and the relationship of its individual elements.

Wafer Image Preprocessing Based on Density Based Spatial Clustering of Application with Noise

With the development of microelectronic manufacturing technology, semiconductor manufacturing presents the trend of maximization of scale and miniaturization of process size. Even if the wafer production now has a high automation of the production process, high-precision production equipment and advanced production technology, wafer abnormal situation is still inevitable. Abnormal conditions in semiconductor manufacturing process will reduce the yield of wafer products and increase production costs. The later analysis becomes the necessary means to improve the wafer yield. With the rapid development of modern computing power, the application of machine learning-based automatic detection method in semiconductor production is irresistible. In addition to its spatial pattern, there are many noises that can affect the classification of defects, so it is necessary to preprocess the wafer diagram. The traditional density based spatial clustering of application with noise (DBSCAN) algorithm needs to determine two clustering parameters artificially, and the choice of parameters can affect the clustering effect easily, the parameter list was obtained by K-mean nearest neighbor algorithm and mathematical expectation method, and the integrated parameters of intra-cluster density and inter-cluster density after DBSCAN clustering were selected as evaluation indexes to select the optimal parameters. Finally, a self-adaptive (SA)-DBSCAN map is obtained by retaining the largest cluster, adding feature points and feature clusters, thus improving the yield of wafer.

Minimal Processing Technologies for Production and Preservation of Tailor-Made Foods§.

Tailor-made foods, also known as foods with programmable properties, are specialised systems with unique composition prepared by different methods, using the known mechanisms of action of their bioactive ingredients. The development of tailor-made foods involves the evaluation of individual components, including bioactive substances derived from waste products of other productions, such as essential oils. These components are evaluated both individually and in combination within food compositions to achieve specific functionalities. This review focuses on the application of minimal processing technologies for the production and preservation of tailor-made foods. It examines a range of approaches, including traditional and emerging technologies, as well as novel ingredients such as biomolecules from various sources and microorganisms. These approaches are combined according to the principles of hurdle technology to achieve effective synergistic effects that enhance food safety and extend the shelf life of tailor-made foods, while maintaining their functional properties.

Bioengineering research on sesame anti-alimentary factors inactivation for confectionery industry

The object of research. The process of inactivation of inhibitors of proteolytic enzymes of sesame seeds for use in the confectionery industry.
 Investigated problem. The use of sesame seeds in the confectionery industry is very popular, as it adds a unique taste and texture to products. However, inhibitors of seed proteolytic enzymes can limit the absorption of nutrients such as proteins. This can be a problem in terms of nutritional value and efficient use of sesame seeds in the food industry. Inactivation of inhibitors of proteolytic enzymes in sesame seeds will contribute to the stability and uniformity of the quality of raw materials, which is an important aspect in the confectionery industry. This allows enterprises to ensure high sustainable quality of products containing sesame seeds and competitive advantages of such products.
 The main scientific results. The features of the inactivation of anti-alimentary factors of sesame were studied, namely the influence of the initial humidity and the time of treatment with ultra high frequency (UHF) radiation on the inactivation degree of inhibitors of proteolytic enzymes of the seeds. Rational conditions for pre-treatment of sesame seeds for inactivation of anti-alimentary factors were established: moisture to 10–13 %, treatment time with UHF radiation 220–240 s. The peculiarities of the use of crushed sesame seeds with an inactivated anti-alimentary complex in the technology of high-nutrition chocolate pastes were studied. Organoleptic evaluation of test samples with different content of sesame seeds was carried out, during which the products were evaluated according to their appearance, uniformity, plasticity, color, taste and aroma. The effect of the content of crushed sesame seeds with an inactivated anti-alimentary complex on the consumer properties of chocolate pastes was determined.
 The area of practical use of research results. Taking into account the results of the research can contribute not only to the improvement of technological processes in confectionery production, but also to the development of new products that meet the modern requirements of consumers.
 Innovative technological product. As a result of research, an innovative food product was created, which is an innovative approach to the use of sesame seeds in the technology of chocolate pastes with increased nutritional value.
 Scope of the innovative technological product. The developed innovative technological product can be implemented in food technology. In particular, the use of sesame seeds with an inactivated anti-alimentary complex in the production of chocolate pastes should become an additional advantage for manufacturers in the market, especially in the context of increased demand for health food products.

The Effect of Packaging Use on the Quality of Salak Pondoh (Salacca edulis Reinw.)

The demand for salak pondoh is increasing along with the increase in economic growth and population. Efforts to maintain the quality of salak pondoh fruit are to delay ripeness using various types of packaging and knowing the most effective type of packaging to extend the shelf life of salak fruit. The research was carried out at the Agricultural Product Processing Technology Laboratorium, Faculty of Agriculture, Universitas Swadaya Gunung Jati. The study design used Complete Randomized Design (RAL) with TK treatment = no packaging, P = Low Density Polyethylene (LDPE) plastic packaging and K = carton box packaging, each treatment was repeated as many times 9 times. The parameters observed were percentage of weight loss, hardness, total dissolved solids and vitamin C levels. The data obtained were analyzed with Analysis of Variance (ANOVA) and if the difference was real continued with the Scott-Knott test at the level of significance of 5%. The results showed that the use of cardboard box packaging material was able to delay the ripeness of salak fruit. Low density polyethylene plastic is a type of packaging that is effective in reducing the weight loss and hardness of salak fruit, and cardboard boxes are a type of packaging that effective in suppressing total dissolved solids and vitamin C levels of salak pondoh fruit (Salacca edulis Reinw.).