Human Capital of Transnational Corporations in the Energy Sector

For the development of the energy sector, at the present stage, it is necessary to use certain resources. The paper analyzed the application of human capital in the energy sector. To achieve this goal, the authors used the method of offset. It is established that the world energy consumption increases, and the dynamics of the employed population in the energy sector remains within the same norm. It is determined that an important factor for the development of the economy is the gross regional product. As its increase helps to reduce energy intensity. The authors show that human potential is not only a personal characteristic received by the employee independently, but also by the acquired position, which is ensured by the implementation of corporate tools. The paper considers the economic, social and legal provision of such instruments. Keywords: labor resources, electrification, energy efficiency, expert evaluation, energy system. JEL Classifications: A10, P48 DOI: https://doi.org/10.32479/ijeep.690

The Representation of European Regionalism through Radio Stations using the Example of German-Speaking Radio in Eastern Belgium

Molitor V. The Representation of European Regionalism through Radio Stations using the Example of German-Speaking Radio in Eastern Belgium. In: Belokurova E, ed. European Politics and Society - Studies by Young Scholars. Vol 3. St. Petersburg: Svoe Publishing House; 2011: 131-140

Clay minerals influence on the process of oil displacement by water in Jurassic reservoirs

Investigations of mineralogical composition of clay fraction of rock samples, injection of different water into Jurassic sediments at different fields are considered. It was found that the final oil recovery of reservoirs at reservoir pressure maintenance by water injection is significantly affected by swelling of clay minerals

Study of the possibility of energy saving in bakery production technology based on the optimization of the dough-making process

This article considers the possibility of replacing part of the wheat flour with cereals made of buckwheat, rice and millet. The proposed solution will reduce the technological cycle of production of bakery products, which will reduce energy costs. On the other hand, the enterprises of the food industry will be able to reduce production residues and educate the consumer in the culture of rational nutrition. The authors considered the change in physical and chemical parameters of dough in the process of fermentation, proposed ways to optimize dough management

Promising unconventional plant raw materials for food production

Article contains information about new technologies of flour and bakery products on the basis of multicomponent structure products or the flour composite mixes executed from a flour of pumpkin and a thistle, a dry leaf of a stevia and dry lactulose, and also mixes from different types of grain, such as: corn, buckwheat, rice, millet

The influence of barley weed impurities on the microbiological quality indicators

Currently, malting barley is one of the most important crops that form the basis of the food business in the Russian Federation. Malting barley is imported to Europe, Asia, Africa and South America. While storing and transporting grain, its microbiological quality indicators play a very important role. Grain seeded with various microorganisms quickly loses its functional and technological properties, which negatively affects the quality of beer produced from it. According to the results of the studies, it was found that the contamination of barley with microorganisms is greatly influenced by various impurities that enter the grain mass during harvest. As well as various impurities in the grain mass of malting barley, the grains of other plants wheat, rye and oats were found in some samples in quantity of about 4%. There were also a lot of beaten barley grains, in some samples more than 2%. The moisture content of the grain mass also affects the seeding by microorganisms. Impurities had a higher humidity than grain, purified from impurities. To reduce the microbial contamination of brewing barley grains, it is necessary to thoroughly clean and refine the grain mass immediately after harvesting

The possibility of using lactic additives and sonochemical technology in the production of preserves

The priority in improving the existing methods of processing fish is salting with the use of food additives with different functional orientations. The aim of the study was the development of preserves with the introduction of lactate-containing additives and using sonochemical technologies; examination of the quality of the products obtained according to organoleptic and microbiological safety indicators. The article proposes a resource-saving technology for the production of fish products with prolonged shelf life due to the use of a complex food additive consisting of lactic, acetic, propionic acids and their salts in different proportions with subsequent ultrasonic treatment using the ultrasonic generator of the Wave series model UZTA-0 2/22-OM. There was established the optimal mode of using the ultrasonic processing power of 75 W / m2 in the manufacture of fish preserves from herring. Organoleptic and microbiological quality indicators were studied during storage of preserved products with the addition of additives and ultrasonic treatment compared to the control. Organoleptic assessment was carried out on a five-point scale, microbiological indicators were studied by standard methods. The Dilactin Forte Plus dietary supplement in the composition of preserves in the amount of 3% and in combination with the use of sonochemical technologies makes it possible to obtain a safe high-quality fish product. Manufactured preserves at a storage temperature of 0 ± 2 ° C can maintain their high quality for 5 months