In this paper, methods for calculating, analyzing, and mathematical modeling of electrical properties and characteristics of structures and ceramic semiconductor materials based on silicon carbide are considered. The advantages of the MDFG method -dynamic Green functions, Kubo-Greenwood formulas, and their application to mesoscopic and size effects, Anderson carrier localization, Mott transitions are formulated: the giant dielectric constant gain effect (SiC-AIN), the concentration dependence of conductivity (SiC-AIN, SiC- BeO) et al. In order to conduct a detailed study of the electrical properties and characteristics of semiconductor materials, it becomes necessary to study the behavior of the dielectric constant in ceramic jets SiC-AIN textures.

The characteristic features of many industrial processes of biotechnological, biotechnological, food and other industries are noted. The main ones are the difficulty of obtaining a mathematical model due to the incompleteness of knowledge of kinetic laws, the presence of various types of noniinearities in the mathematical model, non-stationarity, as well as significant structural and parametric uncertainty that manifests itself in the process of functioning. The synthesis of a neural network process control system was carried out taking into account the multi-mode of its functioning in conditions of uncertainty. It is proposed that the process flow modes be identified using characteristic changes in the rate of change in the concentration of automatically controlled carbon dioxide dissolved in the culture medium in the air leaving the apparatus. Based on the analysis of the results of training the neural network by various methods, the feasibility of applying the Levenberg-Marquardt algorithm, which provides greater accuracy and high convergence rate near the minimum, and, therefore, can significantly accelerate the training procedure, has been established. Using the Levenberg-Marquardt algorithm, we trained neural network models of the control object, each of which, at certain modes of the process, is closest to the actual state of the object. This allowed us to implement the basic principle of multimode control systems, which consists in switching control algorithms with neural network models when changing process modes, which allows us to provide specified system quality indicators in each of the modes under changing operating conditions.

Currently, there are a large number of software packages for data smoothing (MatLab, Matematica, Statistica).

The article discusses the development of a method for adapting the parameters of the regulator, depending on changes in the radius of the "well", causing a change in the dynamics of the process of producing hydro-mineral resources.

The article examines the energy efficiency of nodes in the structure of a simulated model of synchronized access of a wireless sensor network, provides rationale and evidence for the use of simulation based on the Time Division Multiple Access (TDMA) method, to evaluate reliability, an algorithm is used to determine the f path of a node to a base station at the lower boundary of stability assessment. The main task of the investigated synchronized access of the data link layer is to configure the protocol temporal parameters. The proposed simulation model corrects defects in the network specification and estimates the volume at the time of transmission and per unit of time at an early stage of network architecture setup. The main advantage of the simulation model is the high energy efficiency of the wireless sensor nodes when deploying a wireless sensor network.

Ensuring food security of the country directly depends on the effectiveness of food production technologies and the disposal of their waste. Unfortunately, the safe use of waste from most food industries is not possible without disinfection.

The introduction of a food quality management system based on the HACCP principles, which is not only a mandatory requirement of the technical regulation of the Customs Union TR/CU 021/2011 "on food safety", but also a strategic decision for food industry organizations, is aimed at improving the results of their activities. At the same time, a properly designed quality management system provides the basis for planning, implementing, monitoring, and improving performance. That is why one of the mandatory requirements of the HACCP system is to document procedures and keep records of the results of monitoring control operations.

Due to the high content of fats, moisture and fairly intense breakdown of proteins, soft cheeses have a creamy or curdled consistency. The production of such cheeses with the use of various vegetable additives allows you to make the product more piquant and possessing high nutritional value.

The study of specific competing enterprises, and in particular, public catering enterprises, comes down to an analysis of today's policies and potential steps of the closest competitors. Having thus determined the strengths and weaknesses of its competitors, the enterprise has the opportunity to develop a strategy for superiority over them. The article discusses the use of expert assessment methods, paired comparisons and modified ranks to determine the dimen-sionless performance indicator and assess the competitiveness of public catering enterprises. When assessing the requirements that ensure the institution's competitiveness, product quality is a more important requirement than price, level of service, interior design, advertising, marketing research, market segmentation, location, availability of parking space. A positive advantage of the method of expert assessments is the ability to obtain real results for practical use in those cases where a strictly mathematical solution cannot be obtained. The negative characteristics of the method are the presence of subjectivity in the assessments, as well as the dependence of the assessment results on the qualifications and number of experts in the expert group.

Chlorophyll is a green plant pigment that is highly soluble in fats. This pigment substance, called the food dye chlorophyll and related to food premixes, is obtained by various physicochemical methods from raw materials, usually of plant origin. This food coloring is allowed in almost ail countries of the world and is considered harmless to health. In known methods for producing chlorophyll, preparation of plant material that is inefficient from the point of view of energy conservation is used for extraction by thermal drying, therefore, it is proposed to remove part of the free moisture from the crushed material by mechanical means. To solve the problem of the most complete extraction of chlorophyll from crushed spinach leaves, it is advisable to subject them to preliminary short-term soaking in water I organic reagent emulsion under ultrasonic treatment, and then remove part of the moisture, for example, by filtering centrifugation. After implementing the process of mechanical separation of the emulsion from the crushed spinach leaves and their extraction, the obtained precipitate having reduced moisture is a prepared material for extracting chlorophyll from it. To rationalize the filtration process, it is necessary to evaluate the structural and mechanical properties of the deposited materials in order to determine the sediment resistance, the choice of material and the resistance of the filtering partition depending on the driving force of the process by solving the kinetic differential filtration equation. This article discusses an important stage in the preparation of plant materials for the extraction of chlorophyll, namely, the mechanical removal of moisture from a precipitate consisting of finely ground spinach leaves, which is formed as a result of partial separation of the emulsion after the soaking step. Using experimental data and the dependence on the speed of rotation of the working body of the centrifuge, after a series of experiments, generalized equations were obtained for calculat- ing the specific resistance of the sediment depending on the angular velocity or the corresponding pressure drop for use in engineering calculations of filtering centrifuges.

Low alcohol drinks made from natural raw materials are widespread throughout the world, well-known examples are wine and cider. Indicators such as sugar and alcohol in the manufacturing process are important. As a result, research in this area presents a wide range of possibilities for introducing innovative technologies into production.

The article describes the results of a study of the effect of the freezing process on the organoleptic characteristics of culinary products from puff pastry. The study was conducted in two stages. Qualitative indicators of experimental products were evaluated by the organoleptic method. The study revealed the influence of defrosting conditions on the appearance, color, taste, aroma and texture of finished products. And also the optimal conditions for defrosting products were selected to maintain the best organoleptic characteristics in the production process.

The article deals with the production of kvass with the addition of syrups from common spruce and licorice root, fresh peppermint and cinnamon rose. A model of the technological module of biological wastewater treatment in the production of kvass has been designed.

In recent years, Russophobia has reached its new historical heights, which makes us look at this phenomenon of political life as yet another aggravation of the collective West against Russia in the Cold War. Since the XVI century russophobia is an integral part of the "crusade" declared by the West against Russia, the purpose of which is to subordinate this Eastern European "monster". The maximum program of this campaign provided for the dismemberment and complete destruction of Russia as a state, as a cultural and historical community. To a large extent, the modern Russophobian tradition copies the accumulated during these five centuries experience of creating a negative image of a potential adversary, even in peacetime, representing him as an insidious enemy, who is carrying out frankly evil intentions.

Political propaganda correlates with the interaction of subjects of the political process in the formation of new attitudes that affect the social or political society behavior. The purpose of propaganda is to transmit political information to the public and influence on its perception, which will provide a general direction of thoughts and actions, a positive or negative attitude to a particular object or certain value.

The article examines and evaluates the activities of administrative structures, companies and public organizations in the process of preventing and localizing the consequences of natural hazards.

The article deals with the methodology of studying the strategy of instrumentalization and technological implementation of the youth policy of the Russian Tederation. The categorical apparatus was analyzed to determine the methodological basis of this topic. Among the terms, a systemic category that contains the potential for a methodological justification - "state youth policy" is defined. The methodological analysis in the article was carried out from the perspective of a systemic, integrative holistic, procedural, acmeological approaches. This analysis served as the basis for determining the principles for implementing state youth policy and related strategies. The strategies themselves made it possible to reveal technologies for the implementation of state youth policy. The article discusses the implementation algorithms of value technology, technology for the formation of a young family, health-saving technology, technology for the development of socio-economic potential, information technology in the youth policy system of the Russian Federation.

The increased influence of information technology has led to the fact that the issue of building not only effective, but also systemic communications has become urgent, as far as the order of international relations needs more predictable, more open interactions of an interstate nature, including in the field of political PR.

This article analyzes the development of restaurant business in Russia as an integral part of tourism.