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Journal articles on the topic 'Analysis of finished products'

Author: Grafiati

Published: 28 May 2022

Last updated: 31 July 2025

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1

Odilkhonova, Nafisa, and Lastochkin Pavel. "RESEARCH OF THE UNEVENNESS OF THE SPINNING PRODUCTION’S SEMI-FINISHED PRODUCTS BY THE METHOD OF SPECTRAL ANALYSIS." International Journal of Advance Scientific Research 02, no. 12 (2022): 156–65. http://dx.doi.org/10.37547/ijasr-02-12-23.

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The article describes the characteristics and types of unevenness of semi-finished products of spinning production, as well as their influence on the quality of the finished product. A technique for performing spectral analysis of semi-finished products and calculating the wavelengths of the spectrogram is described. A spectral analysis of such semi-finished products as carding sliver and sliver from the first and second stages of draw frames with a linear density of 4.9 Ktex with a coefficient of variation (CVm) equal to 3.29%, 3.71% and 2.97%, respectively, was performed. Their wavelength wa

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Khayitboyeva, G.A. "ANALYSIS OF THE PRODUCTION AND SALE OF FINISHED PRODUCTS OF THE ENTERPRISE." Innovations in Science and Technologies 2, no. 4 (2025): 315–19. https://doi.org/10.5281/zenodo.15349900.

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Today, the production and sale of finished products (works, services) is the main attribute of activity. It can also be said that this is the main source of income for any organization. It is during the process of selling finished products that the final stage of the business cycle begins. The reliability and correctness of determining the financial result of all the company's activities depends on how the company determines the financial result from the sale of finished products.

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3

Шакота, Yuliya Shakota, Кенийз, and Nadezhda Keniyz. "DEVELOPMENT OF HALF-FINISHED PRODUCTION IN RUSSIA." Vestnik of Kazan State Agrarian University 10, no. 2 (2015): 56–59. http://dx.doi.org/10.12737/12044.

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The paper discusses the results of a study on the Russian market of half-finished products. Market of refrigerated half-finished meat products is actively developing in the major cities, mostly in chain stores, which operate their own shops to produce it. Market participants note, that consumers are buying more refrigerated half-finished products by weight, as evidenced by the analysis of the range of meat products in retail trade for 2014.

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Khairullin, M. F., E. A. Koval, I. Y. Levitskaya, M. G. Gadjiev, and B. A. Sultonov. "Development of technology of preparation of pork semi-products with the application of low-temperature treatment." Proceedings of the Voronezh State University of Engineering Technologies 81, no. 2 (2019): 250–56. http://dx.doi.org/10.20914/2310-1202-2019-2-250-256.

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The study was aimed at developing a technology for preparing various semi-finished products from pork meat using low-temperature processing "Su-Vid". The main physicochemical indicators, functional-technological and structural-mechanical characteristics of semi-finished products, the chemical composition of semi-finished products and finished products were identified and determined experimentally, and organoleptic analysis was carried out. The data indicate that the use of low-temperature processing significantly affects the characteristics of manufactured products, which improves its performa

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Ivanova, Galina, Olga Kolman, Marina Glotova, Ekaterina Nikulina, and Olga Evtukhova. "Development of new recipes for minced meat semi-finished products using Allium ursinum." E3S Web of Conferences 443 (2023): 02002. http://dx.doi.org/10.1051/e3sconf/202344302002.

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This work considers the advantages of using Allium ursinum in the formulation of minced meat semi-finished products as the main source of high amounts of ascorbic acid, dietary fiber, as well as additional biologically active substances, such as vitamins, macro- and microelements. The analysis of the main directions in the field of improving the assortment and quality of meat semi-finished products is carried out. The influence of the addition of vegetable raw materials on the nutritional value of meat semi-finished products has been studied, and the choice of vegetable ingredients in the prod

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Khurramov, Shavkat, Akmal Rasulev, and Abdumajit Saliyev. "Study on modeling roller squeezing semi-finished leather products." E3S Web of Conferences 497 (2024): 02005. http://dx.doi.org/10.1051/e3sconf/202449702005.

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This study is devoted to the analysis of moisture content in a two-roll module of a machine for squeezing semi-finished leather products after chrome tanning. An analytical relationship was obtained that describes the patterns of variation in moisture content during the roller pressing of semi-finished leather products; inequalities were derived for estimating the residual moisture content of semi-finished leather products. It was revealed that with a decrease in the thickness and initial moisture content of the semi-finished leather product, its moisture content decreases. It was stated that

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Slozhenkina, Marina I., Ekaterina V. Karpenko, Olga A. Knyazhechenko, Kseniya S. Glebova, Elena G. Abramenko, and Alexander A. Mosolov. "Analysis of the effectiveness of the use of a new plant functional additive in the production technology of frozen chopped semi-finished products." E3S Web of Conferences 390 (2023): 02042. http://dx.doi.org/10.1051/e3sconf/202339002042.

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The article presents the results of studies of the protein and fat composition of frozen chopped semi-finished products with a new plant functional additive in the field of their quantitative determination, and also describes the functional and technological properties of the additive based on the results of the study. The authors experimentally studied the amino acid composition of chopped semi-finished products. In addition, the article describes the technological scheme of frozen chopped semi-finished products with a new vegetable functional additive and presents the output of these meat pr

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Bogdanovská, Gabriela, Beáta Stehlíková, and Ján Kačur. "Analysis of Temperatures in the Cold Storage of Finished Products." Advances in Science and Technology Research Journal 13, no. 3 (2019): 54–66. http://dx.doi.org/10.12913/22998624/109816.

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Li, Jiangtao, and Xiaojun Song. "Based on multi-stage decision analysis in the production process." Advances in Operation Research and Production Management 3, no. 1 (2025): 37–44. https://doi.org/10.54254/3029-0880/2025.20383.

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This paper proposes a multi-stage decision model to address the detection and disassembly of parts, semi-finished products, and finished products in electronic product production. Key decisions in the production process are optimized by implementing small and large sample sampling techniques and a variable decision model with global cost minimization. The methods include probability and accumulation models, normal distribution approximation, and traversal algorithms. The results show that rational decision-making can effectively reduce production costs and improve product quality. For small sa

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10

Božek, Pavol, and Peter Pokorný. "Analysis and Evaluation of Differences Dimensional Products of Production System." Applied Mechanics and Materials 611 (August 2014): 339–45. http://dx.doi.org/10.4028/www.scientific.net/amm.611.339.

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Logistics is primarily to address issues with whose functional, organizational, personnel and material means can be improved and optimize the entire course material flow businesses, which shall logistics integration business functions. Production logistics means a sum of logistical tasks and measures for preparation and execution of the production process. Includes all activities associated with material and information flows of raw materials, auxiliary and production materials from the warehouse to the production of raw materials and semi-finished goods from the warehouse and purchased parts

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Sereda, Olha, and Oksana Melnyk. "Organoleptic Analysis of Round Sponge Cake with the Addition of Protein-Containing Raw Materials." Restaurant and hotel consulting. Innovations 6, no. 1 (2023): 125–39. http://dx.doi.org/10.31866/2616-7468.6.1.2023.278476.

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Topicality. A promising direction for improving the quality of existing flour confectionery technologies and attracting a large number of consumers to the restaurant industry establishments is the introduction of innovative products into their menu content. In order to increase the biological and nutritional value, as well as to improve the organoleptic properties of flour confectionery, the employees of enterprises usually use ordinary raw materials. This research offers the use of new raw materials in the technology of cooking flour confectionery products that contain proteins in their compo

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Sereda, Olha, and Oksana Melnyk. "Organoleptic Analysis of Round Sponge Cake with the Addition of Protein-Containing Raw Materials." Restaurant and Hotel Consulting. Innovations 6, no. 1 (2023): 125–39. https://doi.org/10.31866/2616-7468.6.1.2023.278476.

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Topicality. A promising direction for improving the quality of existing flour confectionery technologies and attracting a large number of consumers to the restaurant industry establishments is the introduction of innovative products into their menu content. In order to increase the biological and nutritional value, as well as to improve the organoleptic properties of flour confectionery, the employees of enterprises usually use ordinary raw materials. This research offers the use of new raw materials in the technology of cooking flour confectionery products that contain proteins in their

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13

Shembel', A., and O. Sorvina. "Construction of a Multiplicative Model for Calculating the Volume of Production of Finished Products of a Mining Enterprise." Scientific Research and Development. Economics of the Firm 10, no. 4 (2021): 72–79. http://dx.doi.org/10.12737/2306-627x-2021-10-4-72-79.

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The article is devoted to the issues of planning and budgeting of mining enterprises. External conditions (mining and geological, mining engineering, weather) have a significant impact on the volume of production of finished products and the amount of conditionally variable expenses of a mining enterprise. A different combination of these conditions during a calendar year leads to a change in the volume of production of finished products per unit of time, which creates uncertainty and complicates the planning and budgeting process. The paper proposes a method for calculating the planned volume

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Akulich, Alexsandr V., Roza T. Timakova, Tatyana D. Samuylenko, and Mikhail I. Lukinykh. "Research on the Rheological Properties of Dough Based on Dry Flour Semi-Finished Products Using Rye Flour." Food Industry 8, no. 3 (2023): 6–17. http://dx.doi.org/10.29141/2500-1922-2023-8-3-1.

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The market formation of functional bakery products enriched with valuable non-traditional raw materials meets the principles of healthy nutrition and satisfies individual human needs. Dry flour semi-finished products are heterogeneous systems consisting of several components, which requires an analysis of its technological combination and mutual influence. The study aims at quality assessment of dry flour semi-finished products of various formulations using rye flour according to the “Simulator” protocol and through the “Profiler” system in automated mode on the “Mixolab Chopin” device. The wa

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15

Anisa, Mawadatun, Burhan Burhan, and Cahyo Indarto. "Food Safety Risk Analysis of Songkem Duck Using Failure Mode and Effect Analysis (FMEA) Method." PROZIMA (Productivity, Optimization and Manufacturing System Engineering) 8, no. 1 (2024): 46–59. http://dx.doi.org/10.21070/prozima.v8i1.1682.

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Food safety is an essential aspect of human health. Food processed without paying attention to food safety regulations can harm consumer health. This research aims to 1) identify activities with food safety risks, 2) determine the sequence of food safety risks that will be followed up, and 3) determine appropriate food safety risk mitigation. This research uses the Failure Mode and Effect Analysis (FMEA) method and fishbone diagrams. A case study was conducted on the Songkem pak Soleh Bangkalan duck supply chain. The research results show that activities that pose a food safety risk include re

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16

Brazhnaia, I. E., I. N. Benzik, O. M. Kulik, and C. N. Sudak. "Development of technology for minced beef products using by-products." IOP Conference Series: Earth and Environmental Science 1052, no. 1 (2022): 012059. http://dx.doi.org/10.1088/1755-1315/1052/1/012059.

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Abstract The article studies the relevance and necessity of using by-products in the technology of food production, outlines the technology for the production of minced beef products using by-products, in particular, beef lung for the production of cutlet mass. The results of a sociological survey and analysis of consumer preferences of the population of Murmansk in relation to finished products and semi-finished products using by-products in technology are presented. A basic recipe for chopped products with by-products has been developed and its optimization has been carried out using the met

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Biswas, P., P. K. Bardhan, A. Sarkar, et al. "An Experimental Analysis of Grinding Parameters and Conditions on Surface Roughness of Finished Product." Journal of Physics: Conference Series 2286, no. 1 (2022): 012027. http://dx.doi.org/10.1088/1742-6596/2286/1/012027.

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Abstract Higher grade or smooth surface finish mechanical components and mating parts with close limits and tolerances is one of the most important requirement of modern manufacturing industry. Grinding is the most dominating process among various manufacturing finish processes over final products that require in-depth investigation on how material removal processes influence the surface roughness of the finished products. In this work, an experimental analysis was carried out to evaluate the influence of various machining parameters and conditions on surface roughness of the final substrates.

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18

Shen, Wenzheng, Shuyang Chen, and Ruoyu Guo. "Research on Production Decision Optimization Based on Sampling Inspection and Cost Analysis." Highlights in Science, Engineering and Technology 140 (May 23, 2025): 227–35. https://doi.org/10.54097/zshtah88.

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With the increasing competition in the manufacturing industry, how to optimize the production process to reduce production costs has become a key issue for enterprises. This paper addresses the optimization of production processes in the manufacturing industry, focusing on sampling inspection schemes and production decision-making models. Based on binomial distribution hypothesis testing with unknown incoming defective rates, this paper develops an optimal sampling program by controlling confidence conditions and simulating rejection domains. This approach minimizes detection frequency while m

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Amanova, Sholpan Saparovna, Ulbala Oblbekovna Tungyshbaeva, Damira Bakhtiyarovna Tattibaeva, Raushan Akmuratovna Iztelieva, and Sanavar Tuglukovna Azimova. "Analysis of dangerous factors in the life cycle of semi-finished products based on poultry broilers meat with the addition of soy flour." Agrarian Scientific Journal, no. 6 (June 26, 2022): 51–55. http://dx.doi.org/10.28983/asj.y2022i6pp51-55.

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For the effective development of poultry farming in Kazakhstan, it is necessary to overcome a number of constraining factors, one of which is the insufficient modern safety control system throughout the poultry meat production chain. The article develops a flowchart of the semi-finished product production process based on poultry meat-broiler with soy flour, examines possible risks (hazards) for the development of management measures in the production of semi-finished products, identifies three control critical points for the production of semi-finished products from broiler meat with soy flou

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20

Iwaszczuk, Natalia, Agata Wzorek, Bartosz Łamasz, Katarzyna Łyp-Wrońska, and Łukasz Wzorek. "Analysis of Domestic Aluminum Product Export." Mechanik 90, no. 1 (2017): 80–81. http://dx.doi.org/10.17814/mechanik.2017.1.22.

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The article analyzes the domestic market of aluminum products and directions of their exports. The focus was also on that, how to shape the exchange of semi-finished aluminum and aluminum products on the line Poland - the rest of the world (mainly EU countries) and identified the problems that currently faces this economic sector.

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Grishin, V. S., N. A. Tkachenkova, E. Y. Lazareva, and Y. D. Grebennikova. "Analysis of the efficiency of enrichment of semi-finished meat products with chickpea flour." Agrarian-And-Food Innovations 17 (April 1, 2022): 85–93. http://dx.doi.org/10.31208/2618-7353-2022-17-85-93.

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Aim. Investigation of the nutritional and biological value, organoleptic characteristics of semi-finished meat products (dumplings) produced using chickpea flour for dumpling dough. Materials and Methods. The objects of research were: chickpea flour (Technical conditions 9293-081-10514645-04), baking wheat flour (GOST 26574-2017), minced meat (GOST R 55365-2012). To determine the optimal amount of chickpea flour in the dough, recipes for dumplings were developed without the use and with the use of chickpea flour in the amount of 5 (prototype No. 1), 10 (prototype No. 2) and 20% (prototype No.

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22

Aji, HP, AMP Nuhriawangsa, and LR Kartikasari. "Physicochemical analysis as food safety in pasteurized milk in CV. Cita Nasional." IOP Conference Series: Earth and Environmental Science 1200, no. 1 (2023): 012035. http://dx.doi.org/10.1088/1755-1315/1200/1/012035.

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Abstract Milk is an animal-source food that has a high nutritional with contains 2.8% protein, 3.0% fat, vitamin A, B, C, D, and others. CV. Cita Nasional is one of the dairy processing industries that produces pasteurized milk products. The purpose of this study was to analyze food safety by conducting physicochemical testing of pasteurized milk products with the types HTST (High-Temperature Short Time) or LTLT (Low-Temperature Long Time). The research method used was physicochemical testing on the finished product of pasteurized milk including pH, Fat, Total Solid, Brix and Organoleptic. Phy

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Tatarinova, zinaida, and Diana Shestakova. "EVALUATION OF THE MEAT SEMI-FINISHED PRODUCTS OF THE YAKUTIA MEAT PROCESSING ENTERPRISE." Bulletin of KSAU, no. 12 (January 27, 2025): 106–10. https://doi.org/10.36718/1819-4036-2022-12-106-110.

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The purpose of research is to assess the quality of frozen semi-finished beef meat products manufactured at a processing plant in Yakutia in terms of compliance with the requirements of regulatory documents and standards for control methods. Samples of frozen minced molded meat (cutlets, meatballs) and small-sized semi-finished products of the agricultural consumer cooperative Berte-As of the Khangalassky ulus of the Republic of Sakha (Yakutia) were evaluated by organoleptic, physico-chemical and bacteriological indicators. Samples of cutlets, meatballs were studied for indicators characterizi

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Gribkov, A. A., and A. A. Brodov. "The problem of efficiency of distribution production and consumption of ferrous metals products in Russian Federation and in Southern Federal District as an example." Ferrous Metallurgy. Bulletin of Scientific , Technical and Economic Information 75, no. 4 (2019): 426–31. http://dx.doi.org/10.32339/0135-5910-2019-4-426-431.

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Optimization of logistics is an important component of the country regions provision by metal products. Data on consumption of ferrous metals finished rolled products and steel pipes in 2016–2017 by RF federal districts quoted, as well as structure of the produced rolled products assortment in 2016 and 2017 in RF as a whole and in the Southern Federal District (SFD). Results of analysis of indices of production rolled products and steel pipes in SFD presented, as well as level of their consumption at the expense of supplies from local sources, other districts of Russia and for export. For the

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Harendsa, Naia Putri, and Farida Pulansari. "Analysis of Finished Product Warehouse Activity Flow Using Lean Warehouse Method." ITEJ (Information Technology Engineering Journals) 10, no. 1 (2025): 29–38. https://doi.org/10.24235/itej.v10i1.202.

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This company is a light steel processing manufacturing company that specializes in the production of hollow structural sections. A warehouse is the main component that enables a company's operational functions. The role of the warehouse is not only focused on storage and distribution but also on operational efficiency which can have an impact on business competitiveness. Warehousing activities at this company ain’t been optimal due to waste. Waste that occurs such as searching for empty areas for storage, waiting time for the next process, repeated product inspections, has an impact on the flo

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Luo, Xiao Liang. "The Analysis of Indoor Formaldehyde Pollution Based on Model House Acceptable of a Finished Residence." Advanced Materials Research 446-449 (January 2012): 3115–18. http://dx.doi.org/10.4028/www.scientific.net/amr.446-449.3115.

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Through a Community Model House of Chongqing and a finished residential tower for indoor formaldehyde detection, first arrive at the result that the model House location, direction, and physical environments and furniture set state influence on indoor formaldehyde concentration, and set Model House and production house for indoor formaldehyde density contrast,determine the accuracy of finished residential tower interior formaldehyde product standards by analysing the Model House status in all situations. For implementing individual acceptance of finished products ,it can greatly reduce duplica

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Новік, Г. В., В. Г. Применко, А. М. Савченко, and Ю. Є. Артеменко. "DEVELOPMENT OF TECHNOLOGY OF FROZEN SEMI-FINISHED PRODUCTS FROM YEAST DOUGH WITH STUFFING." Herald of Lviv University of Trade and Economics Technical sciences, no. 31 (December 22, 2022): 107–16. http://dx.doi.org/10.36477/2522-1221-2022-31-14.

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Abstract. Today, food science knows many technologies for obtaining semi-finished products and readyto- go culinary products from yeast dough, along with comprehensive studies of their quality indicators. However, the vast majority of such developments concern dough products without stuffing. Also, for the most part, there is no review of ways to improve the quality of frozen ready-to-go products, especially aspects of the technology of re-freezing, thawing and cooking (warming) of ready-to-go products, in particular with stuffing, without changing the organoleptic properties of the finished p

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Marukhnenko, Sofya, Anton Gerasimov, Vera Ivanova та ін. "Saccharomyces cerevisiae yeasts β-glucan influence on wheat dough rheological properties". E3S Web of Conferences 203 (2020): 04010. http://dx.doi.org/10.1051/e3sconf/202020304010.

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Yeast β-glucan is a promising biologically active polysaccharide for developing mass consumption functional food. This research uses the method to obtain β-glucan-containing preparations from cell walls of the yeast Saccharomyces cerevisiae, and studies the effect of the resulting concentrate on the rheological properties of wheat flour dough and the quality of finished products. During the analysis, both traditional and modern methods were applied to determine the rheological indicators of the flour and dough quality. The introduction of a concentrate obtained from the residual brewer's yeast

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Borisenko, Aleksander, Yassin Uzakov, Ekaterina Greseva, Victoria Razinkova, and Aleksey Borisenko. "Expanding the range of fortified meat products through the targeted combination of raw materials of animal and vegetable origin." Potravinarstvo Slovak Journal of Food Sciences 18 (August 20, 2024): 683–96. http://dx.doi.org/10.5219/1976.

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ABSTRACT The problem of providing the population with a full-fledged balanced diet is currently quite acute worldwide. Therefore, one of the main tasks is to expand the range of fortified and functional food products, including those with prebiotic effects. The article presents the results of developing fortified boiled sausages, liver pates, and chopped semi-finished products, which have high consumer properties, nutritional and biological value, organoleptic characteristics, and a balanced nutritional composition. The minimum amino acid score value for the proposed boiled sausages is 95.6%,

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Слащева, Аліна. "SEMI-FINISHED PRODUCT TECHNOLOGY FOR FROZEN DESSERTS." Modern engineering and innovative technologies, no. 28-01 (August 30, 2023): 52–61. http://dx.doi.org/10.30890/2567-5273.2023-28-01-041.

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The analysis of literary sources showed that the creation of products with reduced glycemic load and functional properties are new ways of improving the technologies of ice cream and frozen desserts. It has been proven that lowering the glycemic index is

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Natyrov, A. K., E. N. Ochirova, D. D. Mamaev, N. N. Seynabdilova, and Zh Zh Zhanybekova. "Use of cereals in meat products." Agrarian-And-Food Innovations 16 (December 29, 2021): 75–85. http://dx.doi.org/10.31208/2618-7353-2021-16-75-85.

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Aim. Study of the effect of buckwheat on the functional and technological properties and organoleptic indicators of minced meat systems for the production of minced meat semi-finished products. Materials and Methods. In the conditions of the laboratory of the Department of Technology of Production and Processing of Agricultural Products, Kalmyk State University named after B.B. Gorodovikov developed control and prototype meat chopped semi-finished products. The production of samples was carried out in accordance with GOST 32951-2014. Sampling was carried out according to the requirements of GO

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Tabatorovich, Alexander N., and Elena B. Tabala. "BERRY SEMI-FINISHED PRODUCTS CHEMICAL COMPOSITIONAND QUALITY INDICATORS ANALYSIS FOR CONFECTIONERY PRODUCTION." Bulletin of KSAU, no. 9 (2021): 161–69. http://dx.doi.org/10.36718/1819-4036-2021-9-161-169.

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Poletskov, Pavel P., Daniil Yu Alekseev, Alla S. Kuznetsova, and Olga A. Nikitenko. "Analysis of Technical Requirements for Semi-Finished Rolled Products for Coiled Tubing." Vestnik of Nosov Magnitogorsk State Technical University 18, no. 1 (2020): 49–54. http://dx.doi.org/10.18503/1995-2732-2020-18-1-49-54.

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Ida, Kyoko, and Yukari Kobayashi. "Fully automated quantitative analysis of chloroaniline in personal cleansing liquid finished products." Laboratory Robotics and Automation 12, no. 6 (2000): 282–85. http://dx.doi.org/10.1002/1098-2728(2000)12:6<282::aid-lra2>3.0.co;2-s.

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Collins, Bradley J., Season P. Kerns, Kristin Aillon, et al. "Comparison of phytochemical composition of Ginkgo biloba extracts using a combination of non-targeted and targeted analytical approaches." Analytical and Bioanalytical Chemistry 412, no. 25 (2020): 6789–809. http://dx.doi.org/10.1007/s00216-020-02839-7.

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Abstract Ginkgo biloba extract (GbE) is a dietary supplement derived from an ethanolic extract of Ginkgo biloba leaves. Unfinished bulk GbE is used to make finished products that are sold as dietary supplements. The variable, complex composition of GbE makes it difficult to obtain consistent toxicological assessments of potential risk. The National Toxicology Program (NTP) observed hepatotoxicity in its rodent studies of a commercially available, unfinished GbE product, but the application of these results to the broader GbE supplement market is unclear. Here, we use a combination of non-targe

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Gur’ev, Sergey, Vera Ivanova, Elvira Safonova, Elena Trukhina, and Maya Bernavskaya. "The use of non-traditional types of flour in the technology of sponge cake." E3S Web of Conferences 420 (2023): 01021. http://dx.doi.org/10.1051/e3sconf/202342001021.

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Increasing the nutritional value of flour and flour confectionery products by adding additives with a high content of protein and amino acids, including non-traditional types of flour, is a promising direction in the food industry. Materials on the justification and development of semi-finished biscuit products with the addition of non-traditional types of flour are presented. It is known that these types of flour contain more proteins, vitamins, essential amino acids and minerals than wheat flour. That is why their addition will increase the nutritional value of products. Wheat flour, green b

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Chen, Lin, Ze Yuan Li, and Ke Xin Bi. "The Stress Change Simulation Analysis for Beam Blank Cogging during H-Beam Rolling." Advanced Materials Research 621 (December 2012): 228–31. http://dx.doi.org/10.4028/www.scientific.net/amr.621.228.

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In order to guarantee the requirements of H-beam microstructure and property, its must have a certain compression ratio in the rolling process from blank to finished products. This paper simulated and analyzed the law of H-beam equivalent stress change for beam blank cogging with software DEFORM. Simulation results show that the compression ratio is 10.78 in the rolling process from blank to finished products; after BD cogging, blank size meet the requirements of A hole by rolling one pass into CCS rolling, the law of H-beam equivalent stress mainly focus on the waist and haunch joint in the w

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Stepanova, Tetiana, and Naaja A. Akrashie. "Study of organoleptic and technological properties of minced meat products with addition of mushroom powder." BIO Web of Conferences 30 (2021): 01020. http://dx.doi.org/10.1051/bioconf/20213001020.

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The authors propose a new type of minced meat products with the addition of dry mushrooms in powder form. It provides high protein content and good taste of finished products. The article presents the results of experimental studies on the enrichment of minced meat products with mushroom powder. Tasting analysis showed that the best organoleptic indicators have samples of culinary products with the content of enriched mushroom powder in 10%. A further increase above 15% adversely affects the organoleptic characteristics of the finished culinary products. Adding of mushroom powder to the amount

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de Oliveira Mendes, António, Joana Costa Vieira, Ana Margarida Carta, et al. "Influence of tissue paper converting conditions on finished product softness." BioResources 15, no. 3 (2020): 7178–90. http://dx.doi.org/10.15376/biores.15.3.7178-7190.

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Tissue paper conversion consists of the transformation of base tissue papers into finished tissue products to meet specific demands. When base tissue paper arrives at the converting line, it already holds different requirements that were met during its manufacture in the paper machine (e.g., grammage, bulk, tensile index, etc.). However, what happens during converting can still influence the performance and quality of the finished products. The current work addresses this topic and aims to evaluate the influence of converting conditions on the final softness. For that, two 5-ply finished tissu

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Suсhenko, Yuriy, Vladislav Suсhenko, Mikhail Mushtruk, Vladimir Vasyliv, and Yuriy Boyko. "RESEARCH INTO MECHANICAL PROPERTIES OF MINCED MEAT AND FINISHED PRODUCTS." EUREKA: Life Sciences 4 (July 31, 2017): 43–51. http://dx.doi.org/10.21303/2504-5695.2017.00389.

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Studies were conducted of the stressed-strained state of biopolymers of meat, which were exposed to the processes of elastic, residual and highly elastic deformation at cutting and mincing. Analysis of the structure of this natural biopolymer and the evaluation of mechanical characteristics of meat under normal and low temperatures are important factors that are taken into account for the rational selection of meat mincing machines and tools in the production of meat products, minced meat, semi-finished and sausage products. The structure of meat is a system of structured protein fibers, impre

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Alibekov, R. S., E. A. Gabrilyants, K. A. Urazbaeva, A. A. Utebaeva, and A. A. Ablash. "RESEARCH OF NEW CHOPPED SEMI-FINISHED PRODUCTS FROM OFFAL." Bulletin of Shakarim University. Technical Sciences 1, no. 2(14) (2024): 105–13. http://dx.doi.org/10.53360/2788-7995-2024-2(14)-14.

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Meeting the growing global demand for protein leads to supply-side problems. The expansion of the use of animal proteins through the wider use of meat offal could be part of the solution, subject to consumer approval. In this study, the prospects of using offal from beef carcass such as kidneys, heart, tongue, tripe, as well as local vegetable raw materials container powder in the production of chopped semi-finished products (cutlets) were studied. In addition, increasing the assortment of meat products will allow enterprises to be more flexible and adaptive to changing market conditions. New

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Nikolaeva, M. A., and M. E. Tsareva. "Assortment policy of retail trade enterprises in Moscow in the subcategory “Semi-finished meat products”." Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products), no. 2 (February 1, 2022): 128–34. http://dx.doi.org/10.33920/igt-01-2202-07.

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The article presents the results of the analysis of the assortment of the subcategory “Semi-finished meat products”. It was found that the assortment of the subcategory “Semi-finished meat products” is distinguished by a sufficient type and brand variety in the stores Ashan and Perekrestok. In Diksy, the type and brand assortment is small, which is due to the economy class format of the store and its trading platform.

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SLIZKOV, Andrii, Sergiy KRASNITSKIY, and Halyna MYKHAILOVA. "Systematic forecasting of product quality of spinning production." INTERNATIONAL SCIENTIFIC-PRACTICAL JOURNAL COMMODITIES AND MARKETS 54, no. 2 (2025): 106–19. https://doi.org/10.31617/2.2025(54)07.

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Forecasting product properties and managing its quality consists in ensuring and maintaining the required level of product quality starting from its development, production and operation or consumption. These measures are carried out through systematic control and specific action on the conditions and factors that affect product quality, to forecast its properties and manufacture products with specified properties. Forecasting tasks are directly related to the availability of adequate mathematical models of product properties change during its production process. The hypothesis of this work

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Tomczak, J., Z. Pater, and T. Bulzak. "Thermo-Mechanical Analysis of a Lever Preform Forming from Magnesium Alloy AZ31 / Termomechaniczna Analiza Kształtowania Przedkuwki Dźwigni Ze Stopu Magnezu AZ31." Archives of Metallurgy and Materials 57, no. 4 (2012): 1211–18. http://dx.doi.org/10.2478/v10172-012-0135-z.

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This paper presents the results of numerical analysis of metal forming process of a lever preform from magnesium alloy AZ31, which will be used as a semi-finished product in the forging process of a lever part. Presently, the lever forging is formed from semi-finished product in the form of a bar, which is connected with large material losses. Numerical simulations were made for two different metal forming methods: forging longitudinal rolling and cross-wedge rolling. Calculations were conducted basing on finite element method (FEM), applying commercial software DEFORM-3D. Geometrical models u

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Tretyak, L. N., M. B. Rebezov, and D. I. Yavkina. "Technique of functional simulation as a tool for providing the required quality of fortified bakery products." Agrarian science 1, no. 10 (2024): 177–84. http://dx.doi.org/10.32634/0869-8155-2024-387-10-177-184.

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Relevance. The problem of irrational and unbalanced nutrition is relevant for almost all regions of Russia. There is a need to enrich everyday products with micronutrients that are of particular importance in the diet. Fortified bread and bakery products with specified consumer properties in the diet can be one of such valuable products.Methods. The methodology of structural analysis and design of systems (Structured Analysis and Design Technique, SADT) is often used in life cycle management of complex high-tech products and has not found wide application in the food industry. The authors subs

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TKACHENKO, Serhii, Olena POTYSHNIAK, and Yevheniia POLIAKOVA. "Methods for analyzing and assessing product quality." Economics. Finances. Law, no. 5 (May 26, 2021): 21–24. http://dx.doi.org/10.37634/efp.2021.5.5.

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Every modern production is faced with the problem of improving the quality of finished products. The relevance of this issue follows from the decisions of the government, the subsequent instructions of the president. The task of improving the quality of goods and products was named among the leading ones aimed at increasing the level of management, accelerating scientific and technological progress, more complete use of production potential, all material, labour and financial resources. The theory and practice of the modern production management system are designed to ensure the search for the

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Zhang, Kaikai, Bin Li, Xinai Zhang, and Shiyu Liu. "Research on storage and maintenance of civil aircraft finished products." Journal of Physics: Conference Series 2965, no. 1 (2025): 012037. https://doi.org/10.1088/1742-6596/2965/1/012037.

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Abstract Storage and maintenance is one of the most important tasks in the whole life of civil aircraft, which is directly related to the product’s quality and reliability, and affects the mass-produced schedule, maintenance cost and delivery quality of aircraft. The reasonable, standardized storage and maintenance work may effectively reduce the cost of warehouse maintenance and improve the quality and reliability of finished products. According to the civil aviation standards and experiences, from the storage environment, storage management, maintenance interval and maintenance tasks, this p

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Popova, Nadezhda, Irina Shchetilina, Yuliya Pisklyukova, and Nadezhda Agaeva. "Development of minced fish semi-finished products enriched with polyunsaturated fatty acids." E3S Web of Conferences 279 (2021): 03024. http://dx.doi.org/10.1051/e3sconf/202127903024.

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One of the priority areas of resource-saving technologies in the food industry and public catering is the development of functional products based on a balanced combination of protein-containing raw materials of animal origin and plant raw materials. In the work, for the production of chopped fish semi-finished products - cutlets (CFSFPc), based on the analysis of chemical composition data, the main raw materials and sources of polyunsaturated fatty acids (PFA) were selected; in accordance with the principles of creating functional products, the quantitative composition of the recipe component

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Растворцева, Svetlana Rastvortseva, Усманов, and Daler Usmanov. "ANALYSIS OF THE DEGREE OF RUSSIA INCLUSION IN GLOBALIZATION PROCESSES (Part 2)." Bulletin of Belgorod State Technological University named after. V. G. Shukhov 1, no. 12 (2016): 256–62. http://dx.doi.org/10.12737/22651.

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The article presents the results of evaluation of the intensity of trade relations of Russia with the largest trade organizations near and far abroad. A comparison of commodity structure of the key groups of equipment, products and semi-finished products (machinery, nuclear reactors, boilers, electrical and electronic equipment, plastics and articles thereof, optical, technical and medical equipment, chemical products, organic chemicals, iron and steel, ores slag, ash and others.) with CIS, BSEC, BRICK.

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Ширина, Natalya Shirina, Калачук, and Tatyana Kalachuk. "ANALYSIS OF THE DEGREE OF RUSSIA INCLUSION IN GLOBALIZATION PROCESSES (Part 2)." Bulletin of Belgorod State Technological University named after. V. G. Shukhov 1, no. 12 (2016): 235–41. http://dx.doi.org/10.12737/22877.

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The article presents the results of evaluation of the intensity of trade relations of Russia with the largest trade organizations near and far abroad. A comparison of commodity structure of the key groups of equipment, products and semi-finished products (machinery, nuclear reactors, boilers, electrical and electronic equipment, plastics and articles thereof, optical, technical and medical equipment, chemical products, organic chemicals, iron and steel, ores slag, ash and others.) with CIS, BSEC, BRICK.

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