The object of research is the process of cluster association development in the regional economy and the economic-mathematical tools used for its modelling. The research problem lies in the lack of methodological justification for multi-level modelling of the development of cluster structures in the context of contemporary economic transformations, regional differentiation and growing existential challenges. The methodological foundations and mathematical tools for modelling the development of cluster structures have been defined, based on a functional-structural approach, with its phased implementation in accordance with the structural-analytical, evaluative-analytical, predictive-modelling, and monitoring-and-adjustment levels. The results of matrix analysis revealed both restrictive factors and risks, as well as favorable conditions for cluster development depending on the type of Ukrainian region. Using the Lviv IT Cluster, which includes 461 participants and represents one of the largest cluster structures in Ukraine, as a case study, an econometric model was developed to analyze the relationship between its activities and the GRP per employed person of the Lviv region. Based on multiple linear regression modelling implemented in EViews software, statistically significant effects of profitability, return on equity, capitalization level, financial risk, and cluster sales dynamics on regional economic development were identified. The significance and adequacy of the model are confirmed by the coefficients of determination (R2 = 0.819) and the Durbin-Utson coefficient (2.081). Key areas for the provision of resources to cluster associations have been identified, and on this basis, optimistic, baseline and pessimistic scenarios for their development have been formulated. Based on a SWOT analysis, scenario modelling was carried out to identify existential challenges and advantages in the projected development of cluster associations within Ukraine’s regional economy. The findings have practical value for central and regional government bodies, local authorities, cluster associations and research and analysis centers in terms of studying clustering processes and developing and implementing strategies for regional economic development.
The object of research was the process of nitrogen phlegmatization of flammable gas-air mixtures of propane, butane, isobutane and their mixtures. The problem of using liquefied flammable gases as propellants used in the technology of production of household chemicals in aerosol packages, capable of forming explosive gas-air flammable environments. In this regard, the area of explosive concentrations for the mixture “flammable gas – air – nitrogen” was calculated. According to the research results, it was established that adding nitrogen in a concentration of 43–45% vol. to the system “combustible substance – oxidant” can limit the area of explosive concentrations to the phlegmatization point, at which the upper and lower limits of flame propagation converge. The values of the minimum phlegmatizing concentration of nitrogen for combustible gas-air mixtures were obtained: propane – 44.58% vol., butane – 43.02% vol., isobutane – 42.62% vol., as well as their mixtures. The research results of the ratio of the volumetric concentration of nitrogen and combustible gas in the gas-air mixture make it possible to establish the coordinates of the points at which its combustion in a given gas environment is unstable and the corresponding contact points for propane L (39.52% vol.; 2.61% vol.) were obtained. The coefficient characterizing this ratio was also calculated (k = 15.2). For propane-butane mixtures, the ratio of the volumetric concentration of nitrogen and combustible gas in the gas-air mixture are within the same limits: combustible gas from 2.05% vol. to 2.37% vol. and nitrogen concentration from 39.1% vol. to 40.0% vol. The results of the determination of the oxygen concentration at which the combustion of the gas-air environment of liquefied propane-butane gases was stopped by the use of nitrogen, it is necessary to create an oxygen concentration in the combustible mixture below 12%. Thus, the scientific novelty of the presented research lies in the determination of calculated dependencies that satisfactorily describe the concentration limits of the area of phlegmatization by nitrogen of combustible gas-air mixtures of propane, butane, isobutane and their mixtures and the minimum ratio of nitrogen and combustible gas, at which stable combustion of this mixture in air is impossible. The practical significance lies in the fact that the results obtained were taken into account when creating a fire-safe technology for manufacturing goods in aerosol packages.
The object of research was the quality parameters of beef of different genotypes and the technology of culinary processing. The problem solved in the research is the lack of an exhaustive definition of the quality of beef obtained from young animals of different genotypes for the purpose of further use. The key evaluation parameters were: chemical composition and energy value, meat pH, pigment content, losses during heat treatment, sensory indicators, safety indicators of finished products. Meat from 6 groups of young animals of different genotypes (Swiss × Swiss, Swiss × Hereford, Swiss × Belgian Blue) was studied. After slaughter, the carcass was cooled for 24 hours at a temperature of +4°C. Samples were taken from the longest back muscle between the 12th and 13th ribs. It was found that the meat of purebred animals (Swiss) and crossbreds with Hereford beef (Swiss × Hereford) has relatively high protein content – 21.64% and 21.67%, respectively. Crossbreds Swiss × Belgian Blue show a tendency to a slight decrease in protein levels to 20.71%. It is proven that the crossbred Swiss × Belgian Blue has significantly lower lipid content – only 1.63%, which is almost 1.6 times lower than in the other two genotypes (approximately 2.7%). In addition, the crossbred Swiss and Belgian Blue shows the highest losses both during cooking (41.27%) and during sous vide cooking (28.54%). It has been proven that the cross between the Swiss and Hereford breeds combines the highest tenderness with moderate losses during cooking. It has been established that lipid oxidation was minimal in the meat of Swiss and Belgian Blue cattle, the increase in this indicator reached only 79% (from 0.0181 to 0.0324 mmol/kg). The results obtained allow to determine the direction of industrial processing of meat obtained from young crossbreeds, depending on its quality.
The object of research is Reels advertising videos in the Ukrainian segment of Instagram. The problem of ineffective planning of the advertising communication strategy with influencer bloggers in conditions of uncertainty is solved. The research results did not confirm a significant difference between the rational (M = 0.03) and emotional type of advertising message (M = 0.03). For its conduct, 267 advertising publications of influencers in the Ukrainian segment in the lifestyle niche were collected. Unlike the results of previous researches, when analyzing the Ukrainian market, no statistically significant difference was found depending on the type of advertising message. The lack of influence of the scale of the blog on the overall engagement indicator was also revealed. However, the research found that the audience of micro-influencers is more inclined to save publications with a rational type of advertising message (p = 0.02). At the same time, macro-influencers did not show a statistically significant result for the likes indicator. These results are possible due to the stress caused by combat operations, which can reduce sensitivity to emotional content and at the same time improve the results of rational. It is also believed that the economic crisis provokes an increase in the perception of rational type of message among social media users. This content is regarded as “practical advice” or an opportunity to get a profitable offer; therefore it generates a greater number of saves. It is believed that advertising messages of micro-influencers are regarded by their subscribers not as advertising, but as a “friendly recommendation”. The results obtained during the research are useful for optimizing advertising budgets during shocks in the external environment. The conclusions of the research also allow marketers to adjust their communication strategies. The conducted analysis of influencers will allow marketers to more accurately formulate the technical task.
The object of research is the technology for producing a sponge cake base with enhanced nutritional value. The research addressed the issue of significant by-product accumulation in the food industry and sought to improve the composition of sponge cake bases produced in HoReCa establishments, while also evaluating the economic feasibility of the proposed solutions. The research demonstrated the viability of enriching sponge cake bases with oat seed meal, leveraging its content of dietary fiber, proteins, and phenolic compounds. It was determined that the most promising solution from both technological and economic perspectives is the complete replacement of wheat flour with oat meal. The meal’s superior water- and fat-holding capacities (103.8% and 28.0% higher, respectively, than those of wheat flour), combined with its high dietary fiber content and coarse particle size, facilitated the formation of a high-quality batter structure. Experimental results confirmed the positive impact of these factors on the stability of the dispersed system and the quality of the finished products. Samples made with 100% oat seed meal matched the specific volume of the wheat-flour control sample and exhibited excellent organoleptic qualities. These products developed a novel, cohesive flavor profile; the oat flavor was perceived as integral to the product rather than an “off-note” – an issue observed in samples where flour was replaced by only 20–50% meal. Despite a 26.7% increase in direct material costs compared to the control sample, the proposed solution holds promise for HoReCa establishments. This is because incorporating oat seed meal into the sponge cake recipe supports sustainable development principles through the comprehensive processing of raw materials. Consequently, establishments can position themselves as eco-friendly businesses and promote sustainability and healthy eating as trends that are currently in high consumer demand.
