Development of Variant of Software Architecture Implementation for Low-power General Purpose Microcontrollers by Finite State Machines

As a result of the research, two directions for development of software architecture for low-power general purpose microcontrollers (LPGPM) are identified. The first, classical approach is the development using standard State patterns. The second is the development of programs, algorithms and structures based on mathematical analysis.The first direction is chosen in the work. The variant of the implementation of a typical pattern for development of software architecture (SA) in the form of a finite state machine (FSM) is proposed to discussion. This pattern allows to divide the development of the architectural part of the program for LPGPM and programming the LPGPM hardware. This approach makes it possible to divide the work of the software architect and the work of LPGPM hardware specialists. Advantage of the solution in comparison with the real time operating system (RTOS) is the saving of LPGPM hardware resources. In addition, it improves the readability of code and good testing prospects. The resulting architecture makes it possible to easily accompany the software and switch to other types of microcontroller. The disadvantage is an increase in the required amount of RAM with an increase in the number of states. It is this disadvantage that requires the application not only of experimental and engineering-intuitive methods, but also to continue research in the second direction

Development Of Technological Decisions On Production Of Capsulated Products Based On Dairy Raw Materials

Capsulated products – is a segment of the food industry with high rates of development in directions of creating analogues of black and red caviar, oil-fatty capsulated products, capsulated sauces, capsules, based on milk raw materials and also getting capsules with probiotic properties. It is determined, that milk is used as a “passive” recipe component (excretion of separate components, matrix for bifidobacteria) with the additional use of СаСІ2 for realizing encapsulation processes. It determines the aim of the studies – development of new technological principles and approaches to the technologies of processing dairy raw materials taking into account their chemical and technological potentials. At that there is offered to use the potential of lactocalcium of whey for realizing the encapsulation process that gives a possibility to exclude auxiliary substances, especially СаСІ2 from the technological process. There was developed the innovative plan of products, within which there is presented the conception of new products, their competitive advantages, determined the segment of users and consumers. There was elaborated the technological process of producing capsulated products, based on dairy raw materials involving secondary milk products, especially whey. It is noted, that the necessity of introducing whey is conditioned by its properties to be a donor of ionic calcium that is a condition of encapsulation process realization. There were studied the ways of the development of the technology of capsulated products, so a possibility of getting both fermented products and pasteurized ones appears at the expanse of thermostable properties of the coat of capsulated semi-products. It is determined, that the offered technological decisions allow to define directions of milk processing, to create products with high food properties and to offer products of new commodity forms – soft capsulated snack cheeses, soft capsulated dessert cheeses. It is proved, that the technological process of producing capsulated products taking into account consuming advantages provides the effectiveness of business functioning in the link “milk industry-restaurant industry-consumer”

Methodological Approaches to Modeling Information Architecture of the Organization in the Conditions of Digital Economy

It is significant for businesses, especially in the digital economy, the solution of theoretical and methodological justifications and the development of practical recommendations for building an organization\u27s information architecture as a holistic description of its key strategies, related to business, information, application systems and technologies, and also their impact on the functions and business processes of an organization. The article discusses issues, related to methodological approaches to modeling an organization\u27s information architectureб using information management tools to help manage innovation in information systems (IS) and information technologies (IT). The relevance of organizational provisions to determine the way, in which a business entity\u27s business model is functionally integrated with the IS architecture is substantiated. The consideration and analysis of the use of industrial standards for describing the architecture of an organization, adopted by such institutions as the International Organization for Standardization (ISO), The Open Group, Institute of Electrical and Electronics Engineers (IEEE), etc. reveal that none of these standards is dominant and does not provide teams, responsible for the architecture development with all the tools, necessary from the methodological point of view and from the point of view of the templates, used to describe the architecture. Recommendations are given on the theoretical and methodological substantiation and construction of the information architecture of an organization as a complete description of its key strategies related to business, information, application systems and technologies, as well as their impact on the functions and business processes of an organization

Investigation of the Kinetic Model for the Process of Liquid Drops Formation in the Form of Capsule

Capsulation as a technological principle can provoke an activation of innovative activity in food branch and become a cause of elaboration and introduction of new scientifically grounded technologies of raw material processing, creation of new commodity forms, comfortable in consumption, increase of production volumes and effectiveness of food production use, elaboration and application of the modern principally new technologies, technological processes, methods and equipment that in common can essentially influence the state and development of food technologies.The model of capsulation of liquids of different origin by extrusion method was elaborated taking into account the regularities of gravitation and using the methods of system analysis. Kinetics of capsule structure creation, regularities of getting round forms with different diameter were determined. The gotten regularities are the base of scientific-technological principles of getting oil-fat production, capsulated with thermo- and acid-stable properties. It was theoretically proved, that the main factor that limits the process of drop formation and separation is a stage of formation of embryo and drop itself. The time of embryo and drop formation is much more (in 20 times approximately) than the time of bridge rupture. The presence of coat of capsulated liquids essentially influences the sizes of bridge and drop and the time of processes of drop formation and separation. At that, the increase of relative coefficient of surface tension in 3 times increases a drop radius in 1,6 time and full time of drop formation and separation in 2,5 times. The received equations can be used for experimental verification of the offered model of liquid drop formation and separation

The Study of Sorption of the Milk Ionized Calcium by Sodium Alginate

The possibility of regulation of defatted cow milk salt composition (fat content– 0,05 %) with the use of sodium alginate as a natural ion-exchanger was studied. Realization of the properties of sodium alginate as to the bounding of calcium ions allows receive the systems on the base of cow milk, stable in time and at the thermal processing. The studies established the influence of technological factors on the sorption of ionized calcium by the solution of complex-creator by sodium alginate. It was established, that the important factors that influence the process are the active acidity and conditions of the process, namely, the phased addition of sorbent that favors the equal speed of process and, as the result, the equal speed of sorption during the whole process. At the same time the study of influence of sorption area and temperature demonstrates that these factors are not determining ones in this process. It was established, that rationalization of parameters of ionized calcium sorption results in the raise of thermal stability of defatted cow milk and the systems on its base. Materials, given in the work, are the base for elaboration and introduction of technology of dessert production (ice-cream, creams, puddings, cocktails and so on), in which composition the colloid stability is provided at the joint use of milk and fruit-berry raw material that can be used in food industry

Study of Influence of Calcium Content in Milk on Quality Indicators of Cottage Cheese

The analysis was realized, and the dependence between the calcium content and organoleptic and functional-technological properties of milk as a raw material for producing sour milk cheese was determined. It was demonstrated, that alongside with other factors, the important role in milk clotting belongs to calcium, which role is in binding of free OH-groups of phosphoric acid of casein micelles. As a result of the aforesaid, their negative charge and colloid stability decrease with further hydrophilicity decrease with further aggregation of casein molecules. It was established, that the excessive content of calcium in milk is negative that is manifested in formation of the dry and brittle consistence of sour milk cheese. There was offered the way of calcium content regulation in milk by its decalcification using the natural sorbent of sodium alginate. Regulation of the milk salt system, especially, the calcium content as an initial raw material for producing sour milk cheese by the change of the content and condition of calcium allowed to correct parameters of the process of sour milk cheese making and its functional-technological properties, especially, moisture-keeping ability, form stability and other. It was established, that the decrease of the calcium content in milk provides getting sour milk cheese with the soft, easily smearing consistence, without whey separation. The obtained data on the characteristic of organoleptic indicators fully correlate with studies of the microstructure and dispersity of sour milk cheese. It was determined, that milk decalcification results in raising dispersity of sour milk cheese at the synchronous increase of the percent content of protein particles with minimal size characteristics in the system. It was elucidated, that the microstructure of studied samples consists of protein grains of the same form, evenly distributed by the whole volume. Based on the obtained experimental data, there were corrected parameters of the technological process of sour milk cheese production. There were elaborated ways of formation of the culinary products assortment on the base of sour milk cheese, produced of decalcified milk

Задачі з термодинаміки : методичні рекомендації

Методичні рекомендації містять 186 задач із термодинаміки, які виносяться студентам фізичного факультету на перший модуль («Термодинаміка») під час вивчення дисципліни «Термодинаміка і статистична фізика». У збірник включено задачі, які входять у план практичних занять, а також задачі для самостійного розв'язання відповідно до індивідуального плану. Для студентів фізичних спеціальностей вищих навчальних закладів

Twenty International Crimean conferences “Microwave & Telecommunication Technology” (CriMiCo)

The International Crimean Microwave Conference (CriMiCo) is convened in Sevastopol since 1991. 20 years saw this conference become the flagship venue for far reaching research into theoretical, experimental, manufacturing, applied and historical aspects of microwave engineering and telecommunication technology. Solely in 2010 over 500 reports were delivered by scientists and experts from 208 universities and 17 countries: Belarus, Belgium, Bosnia and Herzegovina, Germany, Israel, Iran, Kazakhstan, Canada, China, Korea, Lithuania, Moldova, Poland, Russia, USA, Ukraine and the Republic of South Africa

VlabEmbed – новий плагін Moodle для хімічної освіти

Research goals: The necessity of developing a plugin for Moodle, which is used to support the activities of experimental chemistry are substantiated. Description of created VlabEmbed plugin and the process of installing and configuring VlabEmbed plugin in system Moodle are reviewed. Object of research: Moodle plugins for chemistry education. Subject of research: VlabEmbed – the new plugin Moodle for the chemistry education. Research methods: review and analysis of scientific publications and Moodle plugins for the chemistry education. Results of the research: VlabEmbed plugin in system Moodle are created.Цілі дослідження: обгрунтовання необхідності розробки плагіну для Moodle, яка використовується для підтримки діяльності з експериментальної хімії. Розшлянуто рпис створеного плагіну VlabEmbed та процес його установки і налаштування у системі Moodle. Об'єкт дослідження: плагіни Moodle для хімічної освіти. Предмет дослідження: VlabEmbed - новий плагін Moodle для хімічної освіти. Методи дослідження: огляд і аналіз наукових публікацій і плагінів Moodle для хімічної освіти. Результати дослідження: розроблено плагін VlabEmbed для системи Moodle