List of publications on a keyword: «ресурсосберегающие технологии»

Как отмечает автор, во всем мире инновации сегодня – это не прихоть, а необходимость выживания, сохранения конкурентоспособности и дальнейшего процветания, именно потому проблема внедрения новой техники и технологии на предприятии актуальна и чрезвычайно значима в наши дни.

Currently one of the urgent tasks facing the industry of catering is the development of resource-saving technologies of public catering production. The most important condition for the creation of a new technology is obtaining products not inferior to the quality comparing with the products made by conventional processing methods and by some indicators even superior to them, ie, meeting all the modern science requirements to human nutrition. All this confirms the need to study food products properties and changes at all the stages of the production process. The authors demonstrated the possibility and the need for resource-saving technologies application while cooking soups, also on innovative equipment; they conducted a case study by a written questionnaire, which revealed the need to develop recipes and resource-saving technology of cooking cereal puree soups; they developed the recipes of four kinds puree soups, using cereals and binary cereal compositions: "Puree soup with rice", "Puree soup "Lyubimy", "Puree soup with rice and smoked food", "Puree soup "Lyubimy"with smoked food" ; developed a resource-saving technological process of cooking new types of soups for multifunctional kitchen machine «VarioCooking Center VCC 112» (RATIONAL, Germany), according to which the total cooking time for puree soup is 22-25 minutes, depending on the type, respectively cereal and cereal with smoked food. The experiment established the organoleptic, physical-chemical and microbiological parameters of puree soup quality; defined nutritional and energy value of new types of puree soups: protein content, % within 1,48 ± 0,02 2,91 ± 0,07; lipid content, % within 2.15 ± 0.06 8.88 ± 0.21; carbohydrate content in the range of 6.75% ± 0.11% 8,52 ± 0,19; energy value, kcal within 59.08 120.30; developed regulatory and technical documentation for new types of puree soups, (TTC); by calculation proved the economic effect of the introduction of resource-saving technologies in puree soups cooking: the coefficient of labor input per unit of output fell from 1.0 to 0.3; the number of conditionally freed workers from production team was 2 people; annual savings of wage fund totaled 432,00 thousand rub.; energy savings - 48%, which amounts to 47,54 thousand rub. in a year; the reduction of production areas is 10.41 m; volume of production increased by 150%; annual economic effect from the introduction of resource-saving technology composes 775.22 thousand rub.

В данной статье рассматривается один из способов повышения энергоэффективности на железнодорожном транспорте. Автором проанализированы результаты эксперимента на участке железной дороги и установлено, что энергия рекуперации позволяет значительно снизить удельный расход по всем сериям электровозов.

Авторами представлены математически обработанные данные социологического исследования (письменного анкетирования) по использованию различных видов супов в рационах питания населения. В статье также рассматривается необходимость разработки ресурсосберегающих технологий для приготовления данного вида кулинарной продукции.