The National University of Food Technologies is a Ukrainian university located in Kyiv, Ukraine.
The formulation and methodology for solving the problem of electrothermomechanical behavior and predicting the durability of inelastic shear-sensitive flexible cylindrical shells with piezoelectric sensors and actuators under axisymmetric resonant vibrations are presented. The numerical experiments for a shell with a piezosensor are used to investigate the influence of geometric nonlinearity on the frequency dependence of deflection amplitudes, the vibration heating temperature and the electrical index of the sensor. Based on the criterion for assessing local durability by the permissible values of the maximum heating temperature, it is studied how the operating time of the system depends on the extreme amplitudes of mechanical load and heat dissipation conditions from its surfaces.
The object of the study is marketing in the metaverse, which is a new frontier of digital marketing, based on the use of virtual worlds to interact with the target audience and integrate brands into the digital environment. It is proven that the transformation of marketing in the metaverse is becoming one of the main directions of development of modern entrepreneurship, aimed at expanding the company’s presence on the Internet, forming and maintaining the loyal attitude of consumers of various target groups. Problem statement. It is established that in today's conditions, digitalization of marketing contributes to a more complete coverage of the company’s target audience, allows you to convey information about the brand to consumers faster and more efficiently, to form an idea of the competitive advantages of products and services offered by the company. An assumption is made about the decisive influence that the process of forming and developing the metaverse has on marketing. The need for a thorough analysis of trends associated with the spread of this phenomenon, as well as outlining the opportunities and challenges that it creates in the field of marketing, is proved. Unresolved aspects of the problem. Recent research on the formation and development of the metaverse and its impact on marketing activities is reviewed. It is found that the opportunities and challenges associated with the integration of the metaverse into marketing require clarification. Purpose of the article. The purpose of the research is to analytically study the processes associated with the active spread of the metaverse in society and specify its impacts on marketing, which are manifested in the generation of opportunities for improving marketing activities based on digital technologies and the emergence of challenges associated with this process. Presentation of the main material. The latest research and analytical materials on the spread of digital technologies in the economy and social life, individual indicators characterizing historical data, the dynamics of the Metaverse, forecasts and plans, as well as assessments and impacts related to the spread of this phenomenon are analyzed. It is established that the metaverse in the current conditions demonstrates a steady growth trend. This allows its development to be considered one of the main trends of modernity, which should be taken into account, in particular in the field of marketing. The opportunities and challenges that the metaverse creates for marketing are considered. Conclusions. The results of the study show that the metaverse creates unprecedented opportunities for marketers to expand and improve the effectiveness of interaction between the company and consumers. The challenges associated with the integration of the metaverse into digital marketing are also identified, which are due to the presence of current problems in the areas of regulating interactions in the metaverse, security, and adaptation to change. It is proven that taking into account the identified opportunities and challenges will allow making the right management decisions related to marketing in the metaverse.
The article examines the importance of studying issues related to the development of artificial intelligence. The prerequisites for the emergence and features of the development of artificial intelligence are summarized. The analysis of the application of artificial intelligence in domestic and international communications is carried out. The prospects for the development of artificial intelligence are outlined, the main directions of its application, advantages and opportunities in the near future are described. Artificial intelligence, unlike artificial intelligence, is characterized by the absence of auxiliary, conscious responsibility for making the final decision. Therefore, it is a person with his mind and his own intelligence who should make final decisions. Information is provided on the prospects for the use of artificial intelligence in various areas of intellectual activity. The role of artificial intelligence in the legal protection of intellectual property objects is determined. Recommendations are provided for developers, copyright holders and users of intellectual property objects regarding the use of artificial intelligence. Various options for legal protection are considered. The significance of artificial intelligence in the legal protection of intellectual property, in particular the right of a special kind to a non-original object created by a generative artificial intelligence system, is determined. It outlines ways in which artificial intelligence can be used for the public good when intellectual property rights have expired. It describes various initiatives that are used by generative artificial intelligence systems and provide significant opportunities for their users, in particular, Copyright Shield. Information is provided about blockchain, content fingerprinting technologies, digital rights management, API integration and architecture, hashing, technical limitations of web scraping and parsing, as components of the spread of artificial intelligence in society.
The article presents the results of a study devoted to the development of innovative technology for cold sweet dishes of increased quality for dietary and functional purposes, using the example of whipped creams with the addition of beetroot and blueberry powders as natural sources of biologically active compounds. The relevance of the work is determined by the need to expand the range of dietary products with increased nutritional and biological value, as well as the search for effective technological solutions that ensure stable rheological and high sensory properties of finished products in accordance with modern concepts of nutrition, preventive nutrition, and functional product design. The research was carried out taking into account the philosophy of technologies as a system of conceptual principles aimed at minimizing intensive technological influences, preserving the natural biological value of raw materials, forming a stable product structure without heat treatment, and harmonizing technological, nutrition, and sensory characteristics. This approach made it possible to consider technology not only as a set of operations, but as a holistic model for creating a functional food product. The aim of the study is to scientifically substantiate the recipe composition and technological parameters for the preparation of cold sweet dietary dishes – whipped creams using beetroot and blueberry powders as sources of natural functional ingredients. The object of the study is the technology of cold sweet dishes, in particular whipped creams, and the subject is the influence of plant powders and gelling agents on the formation of their structural–mechanical, physicochemical, and organoleptic characteristics. In the course of experimental research, the recipe composition was optimized based on Greek yogurt with a fat content of 3%, cream 33%, beetroot and blueberry powders, agar–agar, and highly esterified pectin using natural sweeteners. It was established that the rational ratio of active components is 6.81 g of vegetable powders and 4.64 g of gelling agents per 100 g of recipe mass, which ensures the achievement of the maximum integral quality index. Physical and chemical evaluation confirmed the formation of an optimal product consistency with a viscosity of up to 680 mPa·s, minimal syneresis, stable acidity, and shape retention for 48 hours at a temperature of 4 ± 2 °C. The results of infrared spectroscopy and thermogravimetric analysis indicate the formation of a heat–resistant protein–polysaccharide structural matrix that is stable at temperatures up to 120 °C. Chemical analysis has shown a significant enrichment of the product with dietary fiber, minerals, and vitamins, as well as a high content of anthocyanins and betaines, which determines the pronounced antioxidant potential and functional activity of the developed creams. The proposed technology can be recommended for implementation in restaurants and food industry enterprises focused on the production of dietary and functional products.
