Knowledge-Based Approach to Document Analysis

The paper presents an approach to extraction of facts from texts of documents. This approach is based on using knowledge about the subject domain, specialized dictionary and the schemes of facts that describe fact structures taking into consideration both semantic and syntactic compatibility of elements of facts. Actually extracted facts combine into one structure the dictionary lexical objects found in the text and match them against concepts of subject domain ontology

APPLICATION OF ROTATED FILM APPARATUS AT PRODUCTION OF MULTI-COMPONENT FRUIT PASTS

The aim of the study is to probate the improved rotated film apparatus (RFA) at producing high-quality multi-component fruit pasts. The construction of the improved RFA with an innovative solution as to the system of heating its working chamber at the expanse of using a radiating heater – FFREhRT is developed. The designed construction is resource-effective and allows to concentrate fruit puree by using saving non-inertial thermal regimes (50...60 °С) with processing duration 0,65...0,8 min to content 25...30 % of RM. At the researches there was realized the probation of the improved RFA at concentrating offered multi-component fruit purees, based on apple, cranberry and haw. The high quality of obtained multi-component fruit pasts was confirmed as a result of studying their structural-mechanical and color characteristics. Structural-mechanical parameters of studied fruit purees allowed to determine the influence of each component of the composition on the dispersed stability of an obtained structure of puree. It was established that the best disperse stable structure is inherent to the composition with percent content of apples, cranberries and haws as 60 ÷ 30 ÷ 10 with the mean radius of microcapillaries nm. As a result of concentrating fruit purees, there were determined their color characteristics by CIELab system. And the comparisons of the studied sample before and after concentration indicate their unessential change. Thus, for the recipe composition with best organoleptic indices: apple, cranberry, haw in ratio 60 ÷ 30 ÷ 10, the brightness index for puree is: Т = 37,8 %, and for the concentrated past – Т = 36,4 % respectively. All obtained compositions are characterized by the red-orange color that totally confirms preservation of their physical-chemical characteristics at thermal processing. The improved RFA construction may be implemented at enterprises of tinned production for processing and getting high-quality fruit pasts for providing needs of food industry of the country

Assessment of the quality of cream-white candy with the addition of fruit and berry paste during storage

One of the trends in modern nutrition is targeting people who care about their health. Confectionery made from sugar is in stable demand among people of different age groups, and research into their enrichment with vital nutrients is promising. One of the ways to implement such a task is the use of fruit and berry processing products, in particular in the form of pastes, during the production of candies. The purpose of the research was to evaluate the quality of cream-whipped candies with the addition of apple, quince and blackcurrant paste (40: 50: 10) during storage. It was established that the process of hydrolysis of the lipid component of candies with paste occurs at a higher rate compared to the control. This is due to their higher acidity and moisture. However, the fats of candies with the addition of fruit and berry paste are less prone to the formation of peroxides, which is explained by the presence in their composition of a significant number of polyphenolic compounds with pronounced antioxidant properties (anthocyanins and catechins), which are absent in the control sample. In particular, on the 60th day of storage, the value of the peroxide value for the sample with the additive was 27.9 % less than that of the control product. It has been established that candies with paste lose moisture more slowly due to the higher content of non-starch polysaccharides. Thus, on the 60th day, the moisture content of the control decreased by 11.33 %, and the product with paste decreased by 8.72 %. Smaller moisture losses ensure greater stability of their rheological characteristics during storage. It was noted that the strength and density of such candies increase more slowly than in the sample without the additive. The results of the research indicate the compliance of cream-whipped candies with fruit and berry paste to the normative storage terms in terms of oxidative stability of the lipid complex, physico-chemical and sensory indicator

PROBATION OF THE IMPROVED UNINTERRUPTED PASTEURIZATION SET “TUBE IN TUBE”

There have been conducted probation studies of an improved uninterrupted pasteurization set “tube in tube” that allowed to provide modern market needs of consumers in getting high-quality food products that must undergo pasteurization stages at technological production. Heat delivery by FFREHRT is used in the set for providing heat flow distribution evenness. There has been established the optimal working space of processed raw materials by studying a temperature drop in the middle of the raw material flow and at the apparatus surface. At the width of the linear ring size of the working environment as 9.5 mm and the flow speed as 0.4 m/s there is provided the least temperature drop value as 0.7 °С. At decreasing the air gap width, the temperature drop value increases and at 5.5 mm is equal to 2 °С that favors the effectiveness decrease of the pasteurization process. According to results of comparative indices of the main composition and obtained quality of pasteurized cow milk, just the experimental sample, obtained at the probation of the offered apparatus is advantageous, comparing with a traditional. It is explained by the decrease of milk temperature processing at the expanse of double pasteurization by FFREHRT, comparing with the traditional pasteurization method. The conducted studies prove the effectiveness of constructive-technological solutions for realization of pasteurization in the set “tube in tube”: the use of two-side heating by FFREHRT that due to its technical parameters is able to take any geometric form of the working chamber and at that provides the necessary evenness of heat flow distribution. We must also note the improvement of exploitation parameters of the offered set, namely facilitation of the automatic control of temperature regulation and the absence of the steam coat and correspondent armature as in the traditional apparatus that decreases metal consumption essentially. The obtained results are urgent for using the presented invention for pasteurization of different food raw materials (milk, juice, low-alcohol beverages and so on). The use of the improved pasteurizer allows to decrease resource consumption and to improve the quality of obtained product

Determination of color formation of multicomponent fruit and vegetable pastes and dried powder fractions during low temperature treatment

The aim of the work is to determine the color formation of multicomponent fruit and vegetable pastes and dried powder fractions at the stages of low-temperature pre-concentration and drying, as one of the factors, maintaining the quality of the products. In the production of organic plant semi-finished products an important factor is the implementation of high-quality technological operations, including heat and mass transfer, which affects the final organoleptic characteristics of products. It is important to take into account the color of raw materials at the stages of blending puree in the production of paste and powder semi-finished products, which requires the introduction of a unified method for assessing the color of raw materials at each stage of the technological operation. An analysis of traditional methods for determining color formation has been performed, as a result of which it has been found, that the most effective method of evaluation is digital, based on photo processing of the prototype. According to this method, the evaluation of color formation in the manufacture of semi-finished fruits and vegetables in accordance with the proposed recipes has been conducted. Color indices of multicomponent pastes and dried fractions based on them for three prototypes were obtained. The brightness of all samples of pastes is in the range - 36.4… 37.0 % with a purity of tone 64.7… 78.2 %, which corresponds to the reddish-orange color, was obtained. After drying the test samples of pastes to the dried fraction, it has been found, that the brightness, depending on the percentage of raw materials in a sample falls in the range of 30.5… 33.2 %, at that the coloration corresponds to colors from bluish-purple to bluish-red with a purity of tone within 34.7… 34.9 %. As a result of evaluation of organoleptic indicators, it has been found, that according to the presented research samples, the best indicators have a sample with 40 % of raw apples, 20 % of pumpkin, 30 % of cranberries and 10 % of hawthorn. The obtained research data will be useful in the development of methods for the production of semi-finished products from vegetable raw materials. The applied digital method of color determination differs in simplicity and economy in comparison with colorimetric and spectrometri

STRUCTURAL AND MECHANICAL PROPERTIES OF THE DEVELOPED FRUIT AND BERRY SEMI-FINISHED PRODUCT

One of progress directions of the modern food industry is the development and introduction of innovative technologies and assortment of functional food products, allowing to decrease risks of disease progression and favoring the population health. Such products include multicomponent fruit and berry pastes and dried powder fractions. They are natural vitamin carriers, may be used as a supplement or a base for creating a wide spectrum of food products with healthy properties. A production way for fruit and berry semi-finished product using non-traditional raw materials has been created. For creating paste or dried faction, raw materials with a high content of pectins for better structuring and with correspondent healing-prophylactic properties were selected. Apple was taken as a base of the paste with adding non-traditional raw materials – ziziphus and black aronia. The way differs by the process of dehydration by concentrating up to 44…46 % of dry substances in a rotor evaporator, then, if necessary, additional drying in a thermoradiative one-drum rolling dryer up to 5..8 % of dry substances. Structural-mechanical parameters of experimental samples of the paste after concentrating up to 45 % content of dry substances have been determined. An effective viscosity increase for all three experimental samples as 33…59 % comparing with apple paste has been established. It is explained by higher content of pectin substances in ziziphus. The most effective viscosity index is 584 Pa∙s belongs to a sample with the components content: apple – 50 %, ziziphus – 45 %, black aronia – 5 %. The developed semi-product may be used as a vitamin supplement, filler or thickener at producing functional food products in confectionary, milk, bakery industry and also for preparing dishes and drinks at restaurant economies and under home condition

Effect of the improved protein-mineral additive on structural-mechanical characteristics of minced meat

The results of research on the effect of protein-mineral improved additive (PMIA) on the rheological parameters of minced meat, which can be used for manufacturing culinary products, including chopped semi-finished products of a high degree of readiness, are presented. It has been proven, that the additive can be used both as an ingredient, enriching calcium-digestible compounds and to improve a number of technological properties of minced meat, in particular after freezing, storage and thawing. The aim of the study was to determine the dependences of changes in the structural and mechanical characteristics of minced meat after the addition of PMIA and subsequent freezing to a temperature of –16…–18 °C and storage for 20 days. It has been found, that the addition of up to 7 % of PMIA leads to a marked increase in the conditionally instantaneous modulus of elasticity and highly elastic modulus in 4.4 times for minced beef and 2.7 and 4.4 times for chicken, respectively. It has been established, that the best stabilization of these indicators after freezing occurs at the content of PMIA at the level of 2…5 %. Studies of plastic viscosity and adhesion have shown that the use of up to 7 % of PMIA leads to an increase of 11…20 % and 26…64 %, respectively. After freezing, the plastic viscosity and adhesion of minced beef in the control decreased by 22.0 and 52 %, respectively, minced chicken – by 23.4 and 40.9 %. In the samples with a content of 7 % of PMIA, the decrease in plastic viscosity and adhesion is 7.2 and 4.4 % in minced beef and in chicken – 5.9 and 3.1 % respectively. It has been proven, that the use of PMIA in the amount of up to 7 % in the technology of minced meat production minimizes the negative destructive effect of low temperatures on the structural and mechanical characteristics of the finished product. Thus, it is expedient to use up to 7.0 % of the improved protein-mineral additive in the composition of minced meat to enrich the finished product with digestible calcium compounds and improve their structural and mechanical characteristics, in particular after freezing and storag

PROBATION OF THE IMPROVED VACUUM-EVAPORATIVE APPARATUS FOR PRODUCING CONCENTRATED FRUIT-BERRY SEMI-PRODUCTS

The aim of the research is to probate the improved vacuum-evaporative apparatus with a changed heating system and increased heat exchanging surface, designed for producing high-quality concentrated blended fruit-berry compositions. Such constructive solution allows to realize an even stabilizing temperature effect, achieved at the expanse of eliminating a steam heating tunic by using a mixer of the apparatus itself. This approach provides simplification of exploitation conditions of such apparatuses, increases the heat exchanging surface that results in decreasing the thermal processing duration at concentrating natural raw materials with a possibility to create original blended compositions of the high readiness degree on its base. For providing production of concentrated semi-products, it is offered to blend fruit-berry raw materials in integral compositions of the high readiness degree. Food semi-products, obtained by this way, differ by original organoleptic properties and increased structural-mechanical indices that give a possibility of their wide use in different branches of food industry and restaurant economy. There is used a method of determining changes of the obtained structure of blended fruit-berry paste with different ratios of components, using the differential function for distribution of pores by radius that provides determination of an influence of each raw material on the obtained dispersion. It is established, that a composition, based on apple, cranberry and blackberry demonstrates a dispersion decrease at introducing cranberry within 25–35 % and its growth at a concentration increase up to 45 % ( = 1.8 nm). At the apparatus probation there is established the evenness provision of a heat flow from a flexible film resistant electric heater of the radiating type, used for heating. Thus, at the given temperature on the heater surface as 146 °С, a difference of temperature values in control points is within error. The result of the gustatory examination proved an advantage of the obtained blended fruit-berry concentrated semi-product, characterized by the homogenous structure with a peasant color and original taste qualities. The offered innovative construction-technological idea allows to produce high-quality concentrated products at using the improved equipment with the even stabilizing temperature effect, decreased metal consumption and increased exploitation indice

МЕХАНИЗМ ОСУЩЕСТВЛЕНИЯ ФУНКЦИИ ГОСУДАРСТВЕННОГО УПРАВЛЕНИЯ МИГРАЦИЕЙ В РОССИЙСКОЙ ФЕДЕРАЦИИ

The article is devoted to the analysis of mechanism of realization of state function of migration regulation in Russian Federation. Special attention is given to the forms of its realization as well as to the assessment of their correspondence and examples of their practical implementation. The authors conclude that migration is a phenomenon that requires its own legal regulation and targeted managerial influence, which led to the establishment of an independent function of the state migration state system. The authors emphasize the migration management contains the value dimension from the standpoint of implementation of principles of the constitutional system, among which the central place is occupied the protection of the rights and freedoms of citizen, from the posture of harmonizing public and private interests.Статья посвящена рассмотрению механизма осуществления функции государственного управления миграцией в Российской Федерации. Особое внимание в статье уделено формам ее осуществления, а также оценке их соотношения и примерам их реализации. Авторы статьи приходят к выводу, что миграция - это явление, требующее собственного правового регулирования и целенаправленного управленческого воздействия, что обусловило становление самостоятельной функции государственного управления миграцией в системе функций российского государства. Авторы подчеркивают, что управление миграцией содержит в себе ценностное измерение с позиций реализации принципов конституционного строя, в ряду которых центральное место занимает защита прав и свобод человека и гражданина, с позиций гармонизации публичных и частных интересов

ОНТОЛОГИЧЕСКИЕ АСПЕКТЫ ВЗАИМОДЕЙСТВИЯ СОЦИАЛЬНОГО И ЯЗЫКОВОГО ОБРАЗОВАТЕЛЬНОГО ПРОСТРАНСТВА

Since education is a fundamental social process, which we need to understand as ontological one, the author believes that the research of the ontological problems of language education can be conducted by means of philosophy of education in order to understand what geopolitical processes are reflected in the existing language education; what extent the language affects an adequate analysis of the processes taking place in society. The situation occurred in Ukraine is very indicative in this respect. The dominant ethnic group implements a function of socio-cultural violence in the territories conquered, namely in Donetsk and Luhansk self-proclaimed republics. While the example of the Republic of Belarus indicates that the constitutionally endorsed bilingualism in the post-soviet space allows to maintain a stable social situation in the country. Since in accordance with education as one of the most sustainable social institutions next generations are reproduced, therefore the type of education developed by a culture is essential to the formation and regeneration of civilization. Since the beginning of all education is the knowledge of the language, therefore the requirements for language education in modern conditions are defined. Consequently, the level of development of the society is in general higher or lower depending on how exactly the system of education including language education responds to public needs. Thus, it can be argued that intractable conflicts are ethno-linguistic confrontation in Ukraine. Views of residents of Ukraine about the future of their country depend on what part of the country they were born and what language is native for them. This once again confirms that the problems of language education are not only linguistic but first of all social problems.Поскольку образование выступает как фундаментальный социальный процесс, который мы должны понимать как онтологический, автор считает, что в контексте философии образования возможно научное исследование онтологических проблем языкового образования, позволяющих понять, какие объективно протекающие геополитические процессы отражаются в существующем языковом образовании; как язык влияет на адекватный анализ процессов, происходящих в обществе. Показательной в этом отношении является современная ситуация, сложившаяся на Украине. Господствующий этнос реализует функцию социокультурного насилия на подвластных ему территориях, а именно в самопровозглашенных Донецкой и Луганской народных республиках. Хотя пример Республики Беларусь показывает, что конституционно закреплённое двуязычие позволяет и на постсоветском пространстве сохранять стабильную социальную ситуацию в стране. Так как в соответствии с образованием как одним из самых устойчивых общественных институтов воспроизводятся последующие поколения, тип образования, выработанный той или иной культурой, является важнейшим фактором формирования и воспроизводства цивилизации. Исходя из того, что началом начал всякого образования выступает знание языка, определяются и требования к языковому образованию в современных условиях. Следовательно, и уровень развития общества находится в целом выше или ниже в зависимости от того, как именно система образования, в том числе и языкового, реагирует на общественные потребности. Таким образом, можно утверждать, что неразрешимые противоречия на Украине определяются этноязыковым противостоянием. То, каких взглядов жители Украины придерживаются на будущее своей страны, во многом зависит от того, в какой части Украины они родились и носителями какого языка они являются. Это ещё раз подтверждает, что проблемы языкового образования - это проблемы не только лингвистические, а в первую очередь социальные