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In the modern period, research on the creation of waste-free technologies and sustainable development of the food industry are relevant due to the need for rational use of natural resources and reduction of the environmental burden on ecosystems. The study was devoted to studying the possibilities of using oilcake, the residue after oil extraction from oilseeds, in the food industry. The study aimed to determine the effect of adding sunflower, rapeseed, soybean and flaxseed oilcake on the nutritional value, organoleptic properties and economic feasibility of food production. In the experimental part, the necessary analyses were carried out for bread, bars and biscuits made with the addition of oilcake in different proportions (10, 20, 30%). Study results showed that the use of oilcake significantly increases the content of proteins, fats and vitamins in products, improves their taste and texture, and reduces production costs. The greatest savings were achieved by adding 30% sunflower oil oilcake to the bread, about 10% compared to the control sample. Products with the addition of oilcake in proportions of 10-20% had better organoleptic characteristics, without any noticeable effect on the taste, texture and overall perception of the products. The addition of 30% oilcake in most cases led to a deterioration in taste, especially in the case of rapeseed and mustard oilcake. Based on the research, it is possible to conclude that soybean oilcake is the best among the tested products for use in the food industry. The results of the experiments confirmed that oilcake can be effectively used as an ingredient in the food industry, helping to reduce production waste, increase the nutritional value of products and reduce their cost. This opens new opportunities for the development of innovative food products and contributes to the sustainable development of the food industry. The use of soybean oilcake can significantly improve the nutritional properties of breads, bars and biscuits, while also expanding the range of functional foods. [ABSTRACT FROM AUTHOR]

Paper deals with a new constructive solution of a massive concrete pillar intended, mostly, for construction of railway and road bridge supports and with procedure of rationalization of its parameters. Statement and solution of the problem of strength and stability of a concrete support, which has an external mesh cage, reinforcing rings (frames) and an internal cavity is considered. The contact stresses between the concrete core and the metal cage are determined, which, in turn, depend on the attributes of the cage and the frames. The rationalization criterion based on minimizing the potential energy of deformation is introduced. For the indicated task, the variables are the thickness of the mesh cage, the size of its cell, the step and the cross-section of the frames. Support with rational parameters which depend on characteristics of cage and frames gives the lowest material consumption and the highest bearing capacity that is the aim of the approach of investigation.

The condition of the hotel's competitiveness is a strong brand. The introduction of digital marketing in the strategy of hotel branding creates new opportunities for hotels when interacting with guests through digital channels. The purpose of this study is to develop theoretical and practical measures to improve the effectiveness of marketing strategies in hotel branding using digital tools. To achieve the goal of the study was conducted research on targeted branding some of the largest hotel chains. The results of the analysis showed that in the process of branding at each stage the corresponding goals have achieved by means of advertising, marketing, public relations management, personnel selection, corporate culture. This study substantiates the main tools of the strategy of the Digital Marketing and Sales. The brands need to constantly monitor changes in market positions and audience sentiment using all the features and channels. The priorities should be implemented by performing key tasks, in particular such astimely measurements as far as brand experience has a positive effect on customer satisfaction and loyalty. [ABSTRACT FROM AUTHOR]

Reduction of material consumption and labor intensity of building structures is a topical task for both theory and practice of building production. Today there are many ways to achieve proper economic effect while reconstruction or erection of building and structures. One of them is to rationalize well-known constructive solutions using as criteria the value of density of potential energy of deformation of structures. In this connection, the new constructive solution for short massive supports with outer reinforcement made of expanded metal sheet and frames (reinforcing rings) which are used in construction of road and railway bridges and high-rise buildings is proposed in this paper. The theoretical approach for the definition of its rational parameters is given. Numerical analysis of the highlighted method is also carried out. As a result of study the increase in the bearing capacity in concrete pillars made in rational mesh clips with and without frames was obtained.

The purpose of this study was to study the productivity of chickpea plants depending on the variety, method of sowing and weather conditions of the growing year in the conditions of the Mykolaiv region, southern Ukraine. We used a randomized scheme of blocks with a factorial arrangement of 2x4 with two seeding methods (ordinary, 15 cm with the number of plants 60 PCs/m2 and wide-row, 45 cm with the number of plants 40 PCs/m2) and four varieties of Kabuli chickpeas (Rosanna, Pamyat, Triumph, Budzhak) in three-fold repetition. The yield of chickpeas, the protein content in the grain, and the yield of conditional protein per unit area were determined, depending on the factors that were being studied. The data obtained showed that in the conditions of the southern Steppe of Ukraine, weather conditions had the greatest impact on the productivity of chickpea plants (their share of influence reaches 73%), while the grain yield varied from 1.04 to 1.83 t/ha depending on the varieties and methods of sowing. The Rosanna variety was characterized by the lowest variability in grain yield over the years. The Budzhak variety had the highest yield between the two contrasting years of moisture availability as 1.48 t/ha against 1.26-1.43 t/ha or 4-17% more in comparison with other varieties, this characterized its high genetic plasticity and compensatory ability. The highest yield of chickpea grain was formed in wide-row crops, with a yield increase of 0.12 t/ha or 9.6% in comparison with the usual row sowing. The protein content of chickpea grains on average in the experiment was 26.0% with a variation in varieties from 22.1 up to 30.3%. A strong correlation between the protein content of chickpea grains and the air temperature during the growing season was established (r = 0.79-0.84). The highest protein content was observed in the chickpea variety Pamyat, but the maximum collection of conditional protein per unit area was provided by the Budzhak variety due to the formation of the highest grain yield. [ABSTRACT FROM AUTHOR]