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Information × Registration Number 0225U000732, (0123U100194) , R & D reports Title Scientific and practical aspects of the introduction of the principles of lean production in the production technologies of the meat processing industry popup.stage_title Наукові та практичні аспекти запровадження принципів ощадливого виробництва (learn producton) в технологіях продукції м’ясопереробної галузі Head Onyshchenko Viacheslav M., Доктор технічних наук Registration Date 17-01-2025 Organization State Biotechnology University popup.description1 Scientific substantiation of the theoretical and practical aspects of the introduction of the principles of lean production in the production technologies of the meat processing industry popup.description2  Object of study: technology of food films from intestinal raw materials. Purpose of the study: scientific substantiation of theoretical and practical aspects of the introduction of lean production principles in the technologies of meat processing industry products. Research methods – traditional and special physical; methods of planning and mathematical processing of experimental data. The scientific and theoretical prerequisites for the introduction of lean production principles in the technologies of meat processing industry products are substantiated: resource conservation as one of the defining components of the lean manufacturing concept is highlighted, the directions of complex processing of secondary resources in the meat industry are summarized, including methods of processing substandard intestinal raw materials and formation of protective properties of glued intestinal sausage casings using thermal coagulation and tanning; scientifically substantiated the improvement of the technology of food films from intestinal raw materials (beef rounds) for multifunctional use using a device for cross-linking by thermal coagulation; determined the basic requirements for the design features of the device for cross-linking intestinal raw materials, based on the characteristic dimensions of the raw material and the properties of the filling for sausage products; the finished product is a universal tape (semi-finished product) – a glued intestinal film for general use, which can be used as a natural edible material for producing sausage casings of the required size and shape and as a sheet film material in the food industry. Based on the results of the research, articles were published in scientific professional journals of Ukraine, which are included in international scientometric databases (including Scopus, Web of Science). The results of the research were discussed at scientific and practical conferences and implemented in production and the educational process. Product Description popup.authors Inzhyiants Samvel T. Biliaiev Viacheslav O. Bolshakova Viktoria A. Holovko Tetiana M. Hrynchenko Natalia H. Dromenko Olena B. Zhelieva Tetiana S. Оnyshchenko Аrtem V. Cherevko Oleksandr I. Sholudko Serhii O. Yanushkevych Oleksandr I. Yancheva Maryna О. popup.nrat_date 2025-01-17 Close