This paper discusses the problem of integrating modern methods of forecasting and modeling complex technical objects into the learning process. As an example, the problem of solving a system of ordinary differential equations is considered, which has significant practical application. In particular, solving a system of differential equations can be an essential part of patents. The neural network method to solve this problem by using Matlab simulation software and visual modeling tool Simulink is considered. Efficient cloud-based solution to ordinary differential equations is presented.
Thos paper is devoted to the development of low-waste technologies for agro-processing companies. The research involved studying the yield percentage of extracted juice and the amount of secondary raw materials depending on the production technology and the types of raw materials used (fresh or frozen) in fruit and berry juices extraction, storage conditions. The results include quantifying the amount of secondary raw materials in the production of fruit and berry juices from: Fresh berries of lingonberry (Vaccínium vítis-idaéa) and cranberry (Oxycóccus), milled into particles sized 2-3 mm; Frozen brushberry and cranberry berries (stored for 36 hours at -5 °C), milled into particles sized 2-3 mm; Frozen berries of lingonberry and cranberry (stored for 6 months at - 18°C), milled into particles sized 2-3 mm. Wastes of juice production, namely lingonberry and cranberry press residues have high food value. It was found out that the developed technology ensures high retention of vitamins and other valuable chemicals in lingonberry and cranberry press residues, which makes it possible to recommend this method of processing wild-growing and cultivated berries. It is proposed to use lingonberry and cranberry press residues as a biologically active additive in food production for further use in diets of people living in environmentally fragile and hazardous areas.
The paper substantiates the efficiency of using non-traditional plant materials in food and culinary recipes with high nutritional value. The purpose is to find new technological solutions for using secondary raw materials in the technology of functional food production. The chemical composition of lingonberry (Vaccínium vítis-idaéa) and cranberry (Oxycóccus) press residues obtained after juice extraction was investigated. The sanitary-hygienic indicators of lingonberry and cranberry press residues were determined. Based on this research, we developed the method for the production of powders and pastes from secondary berry resources - lingonberry and cranberry press residues. The research involved quantitative assessments in order to define if the manufacturing process for the production of powders and pastes satisfies non-wastefulness. The optimal storage parameters for lingonberry and cranberry powders and pastes, ensuring maximum safety of biologically active substances - antioxidants: ascorbic acid, P-active substances were determined. Tests revealed that lingonberry and cranberry powders can be referred to the group of baking improvers, while lingonberry and cranberry paste can be used as thickening and gelling agents.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.