The necessity of using ecologically oriented approach in the process of production by developing and introducing the system of ecological management was investigated in the article. The general principles of its formation with the directions of actions and results were determined. 14 principles of efficient management of V.Ye. Deming for raising the efficiency of ecological management system were adapted with the aim of its constant improving, ensuring long-term developing of enterprise, and raising its competitiveness. The conducting of SWOT-analysis in the system of ecological management was suggested for determining the strategies of enterprise activities, further improving and raising the efficiency of this system. The model of forming the efficient system of enterprise ecological management was suggested. The improvement and efficiency of this system presupposes using general principles and those of efficiency, external environmental information, and SWOT-analysis. The international experience of inefficient ecological management, proving the expediency of using the system of enterprise ecological management, was shown.
Beans are a rich source of nutrients, including proteins, starch, some unsaturated fatty acids, dietary fiber, vitamins, minerals, and phytosterols. The negative characteristics of beans include the presence in the bran shell of beans of specific substances – antinutrients that can be neutralized during soaking. The aim of this work was to develop a way to produce canned beans with pre-soaking. A laboratory unit was designed with cold soaking (at a temperature of the surrounding medium of 20 °C), by the hot method (at a temperature of 50 °C) with heating from a spiral, and with electrocontact heating. Experimental studies determined the dynamics of mass change when soaking beans samples of "Rant" variety by various methods. Under the conditions of electrocontact heating, the highest value of the final mass was revealed, 150 % larger than the initial, and the shortest duration of the process (compared to the cold method – 2.25 times less). It is proved that the cold method is the least energy-consuming. Due to its shortcomings in the relatively significant duration and risk of obtaining products of unsatisfactory quality, the use of the cold method is impractical. To implement the hot method, an effective method from the point of view of energy saving is the soaking method under conditions of electrocontact heating, in which the power was 19 % less. Within the framework of the task set, the organoleptic indicators of finished products "Beans in tomato sauce of the highest grade" were investigated in accordance with DSTU 6074:2009. According to technological advancements, the products compiled with the standard indicators and received the highest ratings, which indicates their high quality.
Писаренко С.В. к.с.-г.н., доцент, доцент кафедри підприємництва і права Полтавська державна аграрна академія Михайлова О.С. к.е.н., доцент, доцент кафедри підприємництва і права Полтавська державна аграрна академія Чіп Л.О. к.е.н., доцент, доцент кафедри економічної теорії та економічних досліджень Полтавська державна аграрна академія
The comparison of eco-friendliness of paper packaging materials from wood and alternative raw materials (straw, fallen leaves, etc.) with polyethylene packaging was made. The analysis was conducted according to the following criteria: consumption of raw materials, electricity, rubbish formation, and price of selling products. Advantages and drawbacks of each raw material type were characterized. It has been mentioned that polymers make a considerable and increasing part in manufacturing packaging materials. The prospects of producing paper bags from leaves and their sales prices were analyzed. The terms of degradation of packages made from different materials were analyzed. The conclusion has been made that paper from fallen leaves is not cheap, but it is important considering its environmental safety. SWOT analysis of “Spicy pack” enterprise’s activity was analyzed (it will be engaged in manufacturing spicy packages for food products from innovative raw materials). The expediency of making spicy packages for food products was substantiated. In particular, ‘Spicy pack” logo consisting of only eco-paper (made from fallen leaves) and spices was suggested. Such packaging will help prolong 4 times food products’ suitability. Such spices as cloves, rosemary, oregano, curcuma, and sage having antiseptic properties will be added to packages and napkins. These products will be reused for two-three weeks, then spices vanish, and the paper can be processed.
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