262 research outputs found
Cyber-physical systems in food production chain
The article reviews the state-of-the-science in the field of cyber-physical systems (CPSs). CPSs are intelligent systems that include physical, biological and computational components using engineering networks. CPSs are able to integrate into production processes, improve the exchange of information between industrial equipment, qualitatively transform production chains, and effectively manage business and customers. This is possible due to the ability of CPSs to manage ongoing processes through automatic monitoring and controlling the entire production process and adjusting the production to meet customer preferences. A comprehensive review identified key technology trends underlying CPSs. These are artificial intelligence, machine learning, big data analytics, augmented reality, Internet of things, quantum computing, fog computing, 3D printing, modeling and simulators, automatic object identifiers (RFID tags). CPSs will help to improve the control and traceability of production operations: they can collect information about raw materials, temperature and technological conditions, the degree of food product readiness, thereby increasing the quality of food products. Based on the results, terms and definitions, and potential application of cyber-physical systems in general and their application in food systems in particular were identified and discussed with an emphasis on food production (including meat products).The article reviews the state-of-the-science in the field of cyber-physical systems (CPSs). CPSs are intelligent systems that include physical, biological and computational components using engineering networks. CPSs are able to integrate into production processes, improve the exchange of information between industrial equipment, qualitatively transform production chains, and effectively manage business and customers. This is possible due to the ability of CPSs to manage ongoing processes through automatic monitoring and controlling the entire production process and adjusting the production to meet customer preferences. A comprehensive review identified key technology trends underlying CPSs. These are artificial intelligence, machine learning, big data analytics, augmented reality, Internet of things, quantum computing, fog computing, 3D printing, modeling and simulators, automatic object identifiers (RFID tags). CPSs will help to improve the control and traceability of production operations: they can collect information about raw materials, temperature and technological conditions, the degree of food product readiness, thereby increasing the quality of food products. Based on the results, terms and definitions, and potential application of cyber-physical systems in general and their application in food systems in particular were identified and discussed with an emphasis on food production (including meat products)
DEVELOPMENT OF A PERSONALIZED MEAT PRODUCT USING STRUCTURAL-PARAMETRIC MODELING
At present, there is no consistent definition of the term Β«personalized nutritionΒ». The paper presents existing descriptors in this field of food science: precision nutrition, nutrigenomics, nutrigenetics, individual nutrition and so on. It is noted that cardiovascular diseases occupy the first place among noninfectious diseases associated with malnutrition. Optimal nutrition leads to a reduction in the risk of their occurrence. The methodology of structural-parametric modeling, which allows designing personalized optimal human nutrition based on medical indicators, is presented in terms of minimization of the risk function. The algorithm of a substantiated optimal choice of mass fractions of components (ingredients) of the food recipe composition is given. The main descriptors of a food product with the antisclerotic action for its designing using structural-parametric modeling are shown.At present, there is no consistent definition of the term Β«personalized nutritionΒ». The paper presents existing descriptors in this field of food science: precision nutrition, nutrigenomics, nutrigenetics, individual nutrition and so on. It is noted that cardiovascular diseases occupy the first place among noninfectious diseases associated with malnutrition. Optimal nutrition leads to a reduction in the risk of their occurrence. The methodology of structural-parametric modeling, which allows designing personalized optimal human nutrition based on medical indicators, is presented in terms of minimization of the risk function. The algorithm of a substantiated optimal choice of mass fractions of components (ingredients) of the food recipe composition is given. The main descriptors of a food product with the antisclerotic action for its designing using structural-parametric modeling are shown
A system approach to simulation of individual food products
There is no doubt that the further development in the field of nutrition is linked with personalization. Nutrition management with account for metabolism plays a key role in health strengthening and prevention of human diseases. The paper gives a review of studies associated with personalized nutrition. Personalized nutrition is inextricably linked with personalized food products. At present, however, mass production of personalized food products for individuals or small groups of people is unfeasible. The develβ opment of personalized food products requires both time and labor input, as well as multidisciplinary and profound knowledge in a wide spectrum of areas associated with biology, medicine, nutrition and food systems. Among the most important characteristics of modern science is the study of complex and super-complex organized objects such as the food system. These objects were studied previously but by the way of significant simplification of their structure. Investigation of objects with all variety and complexity of their organization requires not only new scientific ideas but also a new conceptual framework, new research methodology, new approaches to simulation of both products and physiological processes. In this study, the authors made an attempt to bring the theoretical view on an individual product closer to the complex task solution using the method of mathematical physiology. The intuitive conceptual model for a process of food design is shown with regard to the βhealth passportβ of an individual, disease risk and gastrointestinal (GI) tract status. The differential equations of the concentration dynamics of protein, denatured protein and peptides in the human stomach are presented. The differential equations that describe the process of protein assimilation in the human stomach were solved in the simulation environment Simplex 3. The presented fragments of model realization show the posβ sibility of virtual study on an effect of different indicators of the food nutritional value on the rate of digestion and the process of cleavage of complex components (proteins, fats and carbohydrates) to mono-structural elements depending on different state and influence factors
TO THE QUESTION ABOUT MEAT FREEZING. REVIEW
The overview of studies of freezing and defrosting of raw meat, conducted during the recent years, is presented in the article. TheΒ freezing is the most effective method of preserving meat, so developments in this area are in demand by the food industry. There is noted the work on the creation of innovative technologies aimed at the optimizing of the freezing conditions (time, speed), reducing the loss of quality of the frozen products. Affected problems, which are appearing during the defrosting of meat, frozen in fresh and chilled condition. The interest of the use of the meat in the fresh state, which has not been in demand by the industry so far, is returning.The overview of studies of freezing and defrosting of raw meat, conducted during the recent years, is presented in the article. TheΒ freezing is the most effective method of preserving meat, so developments in this area are in demand by the food industry. There is noted the work on the creation of innovative technologies aimed at the optimizing of the freezing conditions (time, speed), reducing the loss of quality of the frozen products. Affected problems, which are appearing during the defrosting of meat, frozen in fresh and chilled condition. The interest of the use of the meat in the fresh state, which has not been in demand by the industry so far, is returning
Effect of thermomechanical impacts on the deformation of thin polyimide films at uniaxial tension
Thermomechanical studies of the dependence of deformation on time (t) and temperature (T) for various static stresses in polyimide under uniaxial tension were carried out. Temporal deformation curves for static stresses in the range from 75 to 110 MPa consist of two stages: 1 - increase; 2 - exit to saturation, which is associated with a change in the nature of structural transformations of macromolecules, due to the action of the static stresses. An increase in temperature and voltage leads to an increase in the dependence e (Π’). This is due to the intensification of the processes of structuring macromolecules with increasing temperature and are supplemented by processes of breaking bonds between macromolecules, which increase the strain rate. Experimental data are described in terms of exponential and linear models
Study of the influence of the electron irradiation dose on the deformation of Mylar films taking into account the processes of destruction and crosslinking
Experimental studies of the dependence of the deformation [epsilon] on the dose of electron irradiation D taking into account the processes of destruction and crosslinking for films of the Mylar type have been carried out. It was obtained that the dependence of [epsilon] on D for the process of cross-linking is described by a linear and destruction by an exponential function
Structural and luminescent characteristics of YAG phosphors synthesized in the radiation field
YAG:Ce, YAGG:Ce ceramics were obtained by sintering the oxide powders in the radiation field. The results of investigations of the structure, composition and luminescence of ceramics are presented. The luminescence characteristics of powders exactly correspond to the phosphors luminescence used in practice obtained by solid-state synthesis methods. It has been established that in the used radiation exposure modes the main factor determining the efficiency of the synthesis is the ionization density
Comparative analysis of local pig breeds in China and Russia
Pork is a favorite type of meat with a large share in the structure of consumption worlwide, including China and Russia. Pork production in China and Russia has been constantly growing over the last years. This type of meat remains to be in high demand due to its sensory properties despite consumer attitude to pork fat content. This review presents the short history of pig farming in China and Russia, as well as the modern trends in the development of this industry. The data on the pork production and consumption in two countries over the last years are compared. Characteristics that consumers consider important when buying pork and negative factors influencing consumer choice are described. Consumer properties of meat products from pork depend on keeping conditions and feeding of animals. Meat composition and functional properties depend greatly on pig breed. Information about pig breeds that are raised in China (depending on a region) and Russia, as well as indicators of productivity of pigs of certain breeds, are presented.Pork is a favorite type of meat with a large share in the structure of consumption worlwide, including China and Russia. Pork production in China and Russia has been constantly growing over the last years. This type of meat remains to be in high demand due to its sensory properties despite consumer attitude to pork fat content. This review presents the short history of pig farming in China and Russia, as well as the modern trends in the development of this industry. The data on the pork production and consumption in two countries over the last years are compared. Characteristics that consumers consider important when buying pork and negative factors influencing consumer choice are described. Consumer properties of meat products from pork depend on keeping conditions and feeding of animals. Meat composition and functional properties depend greatly on pig breed. Information about pig breeds that are raised in China (depending on a region) and Russia, as well as indicators of productivity of pigs of certain breeds, are presented
The Campanian Ignimbrite and Codola tephra layers: Two temporal/stratigraphic markers for the Early Upper Palaeolithic in southern Italy and eastern Europe
Tephra layers from archaeological sites in southern Italy and eastern Europe stratigraphically associated with
cultural levels containing Early Upper Palaeolithic industry were analysed. The results confirm the
occurrence of the Campanian Ignimbrite tephra (CI; ca. 40 cal ka BP) at Castelcivita Cave (southern Italy),
Temnata Cave (Bulgaria) and in the KostenkiβBorshchevo area of the Russian Plain. This tephra, originated
from the largest eruption of the Phlegrean Field caldera, represents the widest volcanic deposit and one of
the most important temporal/stratigraphic markers of western Eurasia. At Paglicci Cave and lesser sites in the
Apulia region we recognise a chemically and texturally different tephra, which lithologically, chronologically
and chemically matches the physical and chemical characteristics of the Plinian eruption of Codola; a poorly
known Late Pleistocene explosive event from the Neapolitan volcanoes, likely SommaβVesuvius. For this
latter, we propose a preliminary age estimate of ca. 33 cal ka BP and a correlation to the widespread C-10
marine tephra of the central Mediterranean. The stratigraphic position of both CI and Codola tephra layers at
Castelcivita and Paglicci help date the first and the last documented appearance of Early Upper Palaeolithic
industries of southern Italy to ca. 41β40 and 33 cal ka BP, respectively, or between two interstadial
oscillations of the Monticchio pollen record β to which the CI and Codola tephras are physically correlated β
corresponding to the Greenland interstadials 10β9 and 5. In eastern Europe, the stratigraphic and
chronometric data seem to indicate an earlier appearance of the Early Upper Palaeolithic industries, which
would predate of two millennia at least the overlying CI tephra. The tephrostratigraphic correlation indicates
that in both regions the innovations connected with the so-called Early Upper Palaeolithic β encompassing
subsistence strategy and stone tool technology β appeared and evolved during one of the most unstable
climatic phases of the Last Glacial period. On this basis, the marked environmental unpredictability
characterising this time-span is seen as a potential ecological factor involved in the cultural changes
observed
Π€ΠΎΡΠΌΠΈΡΠΎΠ²Π°Π½ΠΈΠ΅ ΠΏΠ΅ΡΡΠΎΠ½Π°Π»ΠΈΠ·ΠΈΡΠΎΠ²Π°Π½Π½ΠΎΠ³ΠΎ ΡΠ°ΡΠΈΠΎΠ½Π° ΠΏΠΈΡΠ°Π½ΠΈΡ Ρ ΠΈΡΠΏΠΎΠ»ΡΠ·ΠΎΠ²Π°Π½ΠΈΠ΅ΠΌ ΡΡΡΡΠΊΡΡΡΠ½ΠΎΠΉ ΠΎΠΏΡΠΈΠΌΠΈΠ·Π°ΡΠΈΠΈ
The design of a human personalized diet considering a variety of different factors is associated with system analysis and formalization of data and knowledge, as well as with the development of digital technologies. The paper presents the methodology of optimization and formation of personalized diets based on structural-parametric modeling. The proposed approach allows solving the following tasks: 1) Β to analyze the daily diet or individual meals (breakfast, lunch, afternoon snack, dinner, additional meals or snacks) with a known quantitative set of finished products in terms of energy value and chemical composition in order to reveal dietary disorders; 2) Β to calculate quantity of products optimal for a meal from the fixed list, thereby composing an individual reference diet with regard to the mental and physical activities, nutritive status of a consumer and economic aspects; 3) to optimize a diet depending on the task at hand by selecting a group of finished products from a complete or selected list of archival data, equally taking into account all the necessary parameters; 4) to adjust the diet taking into account dietary deviations in certain parameters of the chemical composition and energy value by additional introduction of special purpose products with the increased biological value, multivitamin and multivitamin-mineral supplements, as well as natural bioactive substances.ΠΠΎΠ½ΡΡΡΡΠΈΡΠΎΠ²Π°Π½ΠΈΠ΅ ΠΏΠ΅ΡΡΠΎΠ½Π°Π»ΠΈΠ·ΠΈΡΠΎΠ²Π°Π½Π½ΠΎΠ³ΠΎ ΡΠ°ΡΠΈΠΎΠ½Π° ΠΏΠΈΡΠ°Π½ΠΈΡ ΡΠ΅Π»ΠΎΠ²Π΅ΠΊΠ° Ρ ΡΡΠ΅ΡΠΎΠΌ ΠΌΠ½ΠΎΠ³ΠΎΠΎΠ±ΡΠ°Π·ΠΈΡ ΡΠ°Π·Π»ΠΈΡΠ½ΡΡ
ΡΠ°ΠΊΡΠΎΡΠΎΠ² ΡΠ²ΡΠ·Π°Π½ΠΎ Ρ ΡΠΈΡΡΠ΅ΠΌΠ½ΡΠΌ Π°Π½Π°Π»ΠΈΠ·ΠΎΠΌ ΠΈ ΡΠΎΡΠΌΠ°Π»ΠΈΠ·Π°ΡΠΈΠ΅ΠΉ Π½Π°ΠΊΠΎΠΏΠ»Π΅Π½Π½ΡΡ
Π΄Π°Π½Π½ΡΡ
ΠΈ Π·Π½Π°Π½ΠΈΠΉ, Π° ΡΠ°ΠΊΠΆΠ΅ Ρ ΡΠ°Π·Π²ΠΈΡΠΈΠ΅ΠΌ ΡΠΈΡΡΠΎΠ²ΡΡ
ΡΠ΅Ρ
Π½ΠΎΠ»ΠΎΠ³ΠΈΠΉ. Π ΡΠ°Π±ΠΎΡΠ΅ ΠΏΡΠ΅Π΄ΡΡΠ°Π²Π»Π΅Π½Π° ΠΌΠ΅ΡΠΎΠ΄ΠΎΠ»ΠΎΠ³ΠΈΡ ΠΎΠΏΡΠΈΠΌΠΈΠ·Π°ΡΠΈΠΈ ΠΈ ΡΠΎΡΠΌΠΈΡΠΎΠ²Π°Π½ΠΈΡ ΠΏΠ΅ΡΡΠΎΠ½Π°Π»ΠΈΠ·ΠΈΡΠΎΠ²Π°Π½Π½ΡΡ
ΡΠ°ΡΠΈΠΎΠ½ΠΎΠ² ΠΏΠΈΡΠ°Π½ΠΈΡ Π½Π° ΠΎΡΠ½ΠΎΠ²Π΅ ΡΡΡΡΠΊΡΡΡΠ½ΠΎ-ΠΏΠ°ΡΠ°ΠΌΠ΅ΡΡΠΈΡΠ΅ΡΠΊΠΎΠ³ΠΎ ΠΌΠΎΠ΄Π΅Π»ΠΈΡΠΎΠ²Π°Π½ΠΈΡ. ΠΡΠ΅Π΄Π»Π°Π³Π°Π΅ΠΌΡΠΉ ΠΏΠΎΠ΄Ρ
ΠΎΠ΄ ΠΏΠΎΠ·Π²ΠΎΠ»ΡΠ΅Ρ ΡΠ΅ΡΠ°ΡΡ ΡΠ»Π΅Π΄ΡΡΡΠΈΠ΅ Π·Π°Π΄Π°ΡΠΈ: 1) Π°Π½Π°Π»ΠΈΠ·ΠΈΡΠΎΠ²Π°ΡΡ ΡΡΡΠΎΡΠ½ΡΠΉ ΡΠ°ΡΠΈΠΎΠ½ ΠΈΠ»ΠΈ ΠΎΡΠ΄Π΅Π»ΡΠ½ΡΠ΅ ΠΏΡΠΈΠ΅ΠΌΡ ΠΏΠΈΡΠΈ (Π·Π°Π²ΡΡΠ°ΠΊ, ΠΎΠ±Π΅Π΄, ΠΏΠΎΠ»Π΄Π½ΠΈΠΊ, ΡΠΆΠΈΠ½, Π΄ΠΎΠΏΠΎΠ»Π½ΠΈΡΠ΅Π»ΡΠ½ΡΠ΅ ΠΏΡΠΈΠ΅ΠΌΡ ΠΏΠΈΡΠΈ (ΠΏΠ΅ΡΠ΅ΠΊΡΡ)) Ρ ΠΈΠ·Π²Π΅ΡΡΠ½ΡΠΌ ΠΊΠΎΠ»ΠΈΡΠ΅ΡΡΠ²Π΅Π½Π½ΡΠΌ Π½Π°Π±ΠΎΡΠΎΠΌ Π³ΠΎΡΠΎΠ²ΡΡ
ΠΏΡΠΎΠ΄ΡΠΊΡΠΎΠ² ΠΏΠΎ ΡΠ½Π΅ΡΠ³Π΅ΡΠΈΡΠ΅ΡΠΊΠΎΠΉ ΡΠ΅Π½Π½ΠΎΡΡΠΈ ΠΈ Ρ
ΠΈΠΌΠΈΡΠ΅ΡΠΊΠΎΠΌΡ ΡΠΎΡΡΠ°Π²Ρ Ρ ΡΠ΅Π»ΡΡ Π²ΡΡΠ²Π»Π΅Π½ΠΈΡ Π΄ΠΈΠ΅ΡΠΈΡΠ΅ΡΠΊΠΈΡ
Π½Π°ΡΡΡΠ΅Π½ΠΈΠΉ; 2) ΡΠ°ΡΡΡΠΈΡΡΠ²Π°ΡΡ ΠΎΠΏΡΠΈΠΌΠ°Π»ΡΠ½ΠΎΠ΅ Π΄Π»Ρ ΠΏΡΠΈΠ΅ΠΌΠ° ΠΏΠΈΡΠΈ ΠΊΠΎΠ»ΠΈΡΠ΅ΡΡΠ²ΠΎ ΠΏΡΠΎΠ΄ΡΠΊΡΠΎΠ² ΠΈΠ· ΡΠΈΠΊΡΠΈΡΠΎΠ²Π°Π½Π½ΠΎΠ³ΠΎ ΠΏΠ΅ΡΠ΅ΡΠ½Ρ, ΡΠ΅ΠΌ ΡΠ°ΠΌΡΠΌ ΡΠΎΡΡΠ°Π²Π»ΡΡ ΠΈΠ½Π΄ΠΈΠ²ΠΈΠ΄ΡΠ°Π»ΡΠ½ΡΠΉ ΡΡΠ°Π»ΠΎΠ½Π½ΡΠΉ ΡΠ°ΡΠΈΠΎΠ½ Ρ ΡΡΠ΅ΡΠΎΠΌ ΡΠΌΡΡΠ²Π΅Π½Π½ΠΎΠΉ ΠΈ ΡΠΈΠ·ΠΈΡΠ΅ΡΠΊΠΎΠΉ Π½Π°Π³ΡΡΠ·ΠΊΠΈ, Π½ΡΡΡΠΈΡΠΈΠ²Π½ΠΎΠ³ΠΎ ΡΡΠ°ΡΡΡΠ° ΠΏΠΎΡΡΠ΅Π±ΠΈΡΠ΅Π»Ρ, Π° ΡΠ°ΠΊΠΆΠ΅ ΡΠΊΠΎΠ½ΠΎΠΌΠΈΡΠ΅ΡΠΊΠΈΡ
Π°ΡΠΏΠ΅ΠΊΡΠΎΠ²; 3) ΠΎΠΏΡΠΈΠΌΠΈΠ·ΠΈΡΠΎΠ²Π°ΡΡ ΡΠ°ΡΠΈΠΎΠ½ Π² Π·Π°Π²ΠΈΡΠΈΠΌΠΎΡΡΠΈ ΠΎΡ ΠΏΠΎΡΡΠ°Π²Π»Π΅Π½Π½ΠΎΠΉ Π·Π°Π΄Π°ΡΠΈ ΠΏΡΡΠ΅ΠΌ ΠΏΠΎΠ΄Π±ΠΎΡΠ° Π³ΡΡΠΏΠΏΡ Π³ΠΎΡΠΎΠ²ΡΡ
ΠΏΡΠΎΠ΄ΡΠΊΡΠΎΠ² ΠΈΠ· ΠΏΠΎΠ»Π½ΠΎΠ³ΠΎ ΠΈΠ»ΠΈ ΠΈΠ·Π±ΡΠ°Π½Π½ΠΎΠ³ΠΎ ΠΏΠ΅ΡΠ΅ΡΠ½Ρ Π°ΡΡ
ΠΈΠ²Π½ΡΡ
Π΄Π°Π½Π½ΡΡ
, ΡΠ°Π²Π½ΠΎΠ·Π½Π°ΡΠ½ΠΎ ΡΡΠΈΡΡΠ²Π°Ρ ΠΏΡΠΈ ΡΡΠΎΠΌ Π²ΡΠ΅ Π½Π΅ΠΎΠ±Ρ
ΠΎΠ΄ΠΈΠΌΡΠ΅ ΠΏΠ°ΡΠ°ΠΌΠ΅ΡΡΡ; 4) ΠΊΠΎΡΡΠ΅ΠΊΡΠΈΡΠΎΠ²Π°ΡΡ ΡΠ°ΡΠΈΠΎΠ½ ΠΏΠΈΡΠ°Π½ΠΈΡ Ρ ΡΡΠ΅ΡΠΎΠΌ Π΄ΠΈΠ΅ΡΠΈΡΠ΅ΡΠΊΠΈΡ
ΠΎΡΠΊΠ»ΠΎΠ½Π΅Π½ΠΈΠΉ ΠΏΠΎ ΠΎΡΠ΄Π΅Π»ΡΠ½ΡΠΌ ΠΏΠ°ΡΠ°ΠΌΠ΅ΡΡΠ°ΠΌ Ρ
ΠΈΠΌΠΈΡΠ΅ΡΠΊΠΎΠ³ΠΎ ΡΠΎΡΡΠ°Π²Π° ΠΈ ΡΠ½Π΅ΡΠ³Π΅ΡΠΈΡΠ΅ΡΠΊΠΎΠΉ ΡΠ΅Π½Π½ΠΎΡΡΠΈ Π·Π° ΡΡΠ΅Ρ Π΄ΠΎΠΏΠΎΠ»Π½ΠΈΡΠ΅Π»ΡΠ½ΠΎΠ³ΠΎ Π²Π²Π΅Π΄Π΅Π½ΠΈΡ ΠΏΡΠΎΠ΄ΡΠΊΡΠΎΠ² ΠΏΠΎΠ²ΡΡΠ΅Π½Π½ΠΎΠΉ Π±ΠΈΠΎΠ»ΠΎΠ³ΠΈΡΠ΅ΡΠΊΠΎΠΉ ΡΠ΅Π½Π½ΠΎΡΡΠΈ ΡΠΏΠ΅ΡΠΈΠ°Π»ΡΠ½ΠΎΠ³ΠΎ Π½Π°Π·Π½Π°ΡΠ΅Π½ΠΈΡ, ΠΏΠΎΠ»ΠΈΠ²ΠΈΡΠ°ΠΌΠΈΠ½Π½ΡΡ
ΠΈ ΠΏΠΎΠ»ΠΈΠ²ΠΈΡΠ°ΠΌΠΈΠ½Π½ΠΎ-ΠΌΠΈΠ½Π΅ΡΠ°Π»ΡΠ½ΡΡ
ΠΏΡΠ΅ΠΏΠ°ΡΠ°ΡΠΎΠ², Π° ΡΠ°ΠΊΠΆΠ΅ ΠΏΡΠΈΡΠΎΠ΄Π½ΡΡ
Π±ΠΈΠΎΠ»ΠΎΠ³ΠΈΡΠ΅ΡΠΊΠΈ Π°ΠΊΡΠΈΠ²Π½ΡΡ
Π²Π΅ΡΠ΅ΡΡΠ²
- β¦