This study focuses on industrial cement activities in the context of plastic waste recycling technology implementation aimed at improving resource efficiency. The task addressed is to assess the economic and environmental feasibility of using plastic waste in cement production, taking into account its impact on industrial costs. The current state of plastic waste worldwide is examined country-to-country, based on global statistics for 2025. A comparative analysis of cement production dynamics and construction volumes has been conducted. The global development of the cement industry shows China to be the primary consumer, leading the way. Taking into account current production volumes and the growth of cement construction in the Republic of Kazakhstan, the total volume reached 14.4 million tons in 2025, with a design capacity of 16.5 million tons. Based on trends in construction, investment in construction, as well as related waste, a linear model has been built to forecast cement production growth for the period of 2026–2028. By using a calculation of the production structure of concrete with plastic, it was found that a 2% plastic application results in a 7.6% cost reduction; while a 4.1% use results in a 0.91% cost reduction. Importantly, using 2% plastic waste in the concrete structure is considered rational. This technology replaces crushed stone and provides additional protection during concrete formation. The results showed that the application of plastic waste in cement production impacts production costs and promotes the rational utilization of secondary resources
The potential of enterprise adaptation through the introduction of energy-saving technologies has been investigated in this study. The task addressed is to assess this potential. Specifically, a grouping of types of adaptation potential of enterprises has been advanced. The place of adaptation potential to the growth in energy prices has been identified through the introduction of energy-saving technologies in the general adaptation ability of enterprises. A toolkit for assessing the specified potential has been improved by clarifying the mechanism that generates and constructs indicators for assessing this potential. A procedure for devising a program of adaptation measures has been improved by applying an optimization approach. A sequence of assessing the influence of factors on the adaptation potential of companies has been proposed, which made it possible to establish new patterns behind this potential. For this purpose, a sample of 47 Ukrainian enterprises was built. The adaptation potential of the studied firms was assessed through the introduction of natural gas saving technologies. This assessment was determined for different possible gas prices. It was found that when these prices increase by two times, the relative level of adaptation potential varies from 0.25 to 0.57 depending on the energy efficiency of enterprises. It was found that with an increase in the level of employee competence in assessing adaptation potential from low to high, the part of this potential, the implementation of which is expedient, decreases from 0.43 to 0.18. The designed toolkit could be applied at the level of companies, a set of them, as well as at the industry level. This would improve the validity of strategies for adapting enterprises to rising prices for energy resources
This study investigates the process of monitoring the digital transformation of the national economy. The task addressed relates to the lack of a single methodological approach that would make it possible to integrate indicators of digital development, digital resilience, digital risks, and cybersecurity within a comprehensive assessment system. The result of this work is the properly arranged key international indicators that assess the digital transformation of the national economy. In particular, a detailed analysis covers the index of the digital economy and society, the development of information and communication technologies and e-governance. In addition, the resulting systematization includes the digital competitiveness index, the national cybersecurity index, as well as the network readiness index. It has been established that digital infrastructure and human capital demonstrate the highest level of representation in international systems, while digital resilience, risks, and cybersecurity are represented rather fragmentarily. A comprehensive system for monitoring the digital transformation of the national economy has been designed, combining seven functional subsystems: digital infrastructure, human capital, business digitalization, digital governance, innovative development and artificial intelligence technologies, cybersecurity, and digital risks, as well as digital resilience. A feature of the results is the multi-level aggregation architecture, which enables the transition from primary statistical indicators to the composite digital transformation index (CDTI), built on the assumption about equivalence of the contribution of its functional components. The proposed system could be used by public administration bodies to monitor digital changes, assess the effectiveness of digital policy, and inform management decisions in the field of digital development
The object of the study is the agriculture of Central Asian countries. The problem addressed in the study is the insufficient understanding of differences in the effects of Internet use and mobile connectivity on fertilizer use intensity and food production. It remains insufficiently studied whether these effects are associated with agrochemical resource management, long-run adaptation, and diminishing returns from fertilizers. The empirical basis is a balanced panel dataset for 1992–2022, comprising 155 observations. Estimation used a panel Error Correction Model (ECM) with Driscoll-Kraay robust standard errors. The results show an asymmetric effect of ICT channels. In the long run, Internet use increases fertilizer use intensity (0.0047; p < 0.05), whereas mobile connectivity reduces it (–0.0055; p < 0.05). In the short run, only Internet use remains significant (0.0178; p < 0.01). Fertilizer use intensity has a negative long-run effect on food production (–0.0766; p < 0.05). Their direct effect on food production is not confirmed. The results are consistent with an indirect channel of ICT influence through fertilizer management. The nonlinear model confirms diminishing returns. The coefficient for the squared term of fertilizer use intensity is negative and significant (–0.0489; p < 0.05). This result is obtained by considering Internet use and mobile connectivity separately as ICT channels and by accounting for short-run, long-run, and nonlinear effects. Internet use is associated with access to heterogeneous information, while mobile connectivity is associated with coordination with suppliers and consultants. The results can be used to develop mobile advisory services, improve fertilizer management, and refine digital policy in Central Asian agriculture
The object of this study is the transformation of the role of the management controller under the influence of the integration of digital technologies. The problem to be resolved lies in the fact that the integration of digital technologies, on its own, does not necessarily lead to the transformation of the management controller’s role into that of a true strategic partner within Moroccan companies. The study therefore examines how digitalization, the transformation of management control practices and digital competencies contribute to this evolution. The study adopts a mixed-methods approach, based on semi-structured interviews and a questionnaire administered, in turn, to a sample of 20 and 75 managers. The results show that digitalization has a significant impact on the operational practices of management controllers (β = 0.690; t = 10.228; p = 0.000), with a large effect size (f2 = 0.907). However, neither the transformation of practices (β = 0.256; p = 0.181), nor digital skills (β = 0.270; p = 0.152), nor their interaction (β = –0.005; p = 0.971) have a significant effect on the evolution of the role towards that of a business partner. The model explains 48.7% of the variance in changes to the role (R2 = 0.487) and 47.5% of the variance in the transformation of practices (R2 = 0.475). The results show that the evolution of the management controller’s role depends not only on digitalization trends, but also on other variables such as management support, organizational culture, and involvement in decision-making processes, the organization’s digital maturity and the governance mechanisms in place. These findings can guide managers in Moroccan companies to redefine responsibilities, reorganize structures and shift the organizational culture towards cross-functional collaboration and greater cooperation, in order to transform the role of their management controllers into genuine partners for decision-makers
This study investigates the influence of innovative technologies related to green brands on consumer loyalty. The task addressed is to build an effective consumer loyalty system in the global wellness economy based on the implementation of innovative technologies for green brands. Current trends in consumer behavior have been identified, including transparency, eco-centricity, personalization, interactivity, and socialization. It is substantiated that consumer behavior transforms under the influence of sustainable development principles and the growth in the level of environmental awareness of consumers. The relationship among the evolution of the wellness economy, environmental responsibility of brands, and building long-term consumer loyalty has been revealed. Innovative technologies of green brands were systematized into three groups: digital tools, eco-process, eco-product innovations. It has been established that the greatest impact on increasing the level of trust and personalization of interaction with consumers is exerted by digital technologies, in particular artificial intelligence, blockchain, big data, digital modules, and social networks. A model of the consumer loyalty ecosystem has been built, which integrates consumer values, innovative technologies, principles of sustainable development, and key elements of the wellness economy into a single system for providing competitive advantages to green brands. To determine the moment when brands enter the ecosystem, it is proposed to use a system of linear equations, and to assess effectiveness – a system of key indicators. The practical implementation of the proposed approach could make it possible to strengthen consumer trust in green brands and enhance their competitiveness. This would lay the groundwork for the sustainable development of enterprises in the global wellness economy
This study investigates processes that improve the financial mechanism for stimulating innovation and investment activity of tourism enterprises in the process of digitalization. The task addressed is to resolve an issue related to the insufficient level of financial mechanism adaptation to current digital transformation processes, which affect the competitiveness of enterprises, the efficiency of use of investment resources, as well as the effectiveness of innovative activity. The current state of digitalization process financing has been analyzed by investigating the dynamics of changes in global spending on digital technologies, as well as the volume of investments in artificial intelligence technologies. Venture companies have been identified as the largest investors in the structure of investment in artificial intelligence technologies. The existence of a close relationship between the size of the artificial intelligence market and the income of leading online travel agencies has been proven; their interdependence has been established on the basis of regression models. A structure of an improved financial mechanism for stimulating innovation and investment activity has been proposed, which includes an integrated combination of digital financial instruments, modern methods of state support, and the necessary regulatory and legal support for the digitalization process. Scenarios for the development of innovative and investment activity of tourism enterprises until 2030 with predicted economic and digital efficiency criteria have been proposed. The results are practically important for tourism and other activity sectors to enable financial support for innovative and investment development strategies in the digitalization process
The object of this study is the employee work engagement (WE) in technology-driven organizations within the Indian Information Technology (IT) sector. The study investigates how digital workplace determinants influence WE through the mediating effect of perceived organizational support (POS). Although there is increasing adoption of Artificial Intelligence (AI) tools, there is limited study on how workplace factors influence POS, which reflects WE. The study addresses this gap through an integrated structural model, which combines various workplace determinants such as job autonomy, digital workload, feedback quality, and AI adoption, and their effect on POS and its impact on WE. The study was tested using PLS- SEM with 417 IT professionals. The results indicate that feedback quality (β = 0.538, p < 0.001), job autonomy (β = 0.149, p < 0.001), and AI adoption (β = 0.279, p < 0.001) significantly influence POS, whereas digital workload (β = 0.028, p = 0.208) is not significant. POS strongly influences work engagement (β = 0.872, p < 0.001), explaining 76.0% of its variance, while the model explains 80.8% of the variance in POS. The obtained results suggest that employee engagement in digital workplaces is primarily driven by organizational support arising from feedback quality, AI-enabled work systems, and employee autonomy rather than workload conditions. The distinctive feature of the study is that it develops an integrated framework by combining AI adoption and digital workplace determinants, and thus identifying POS as the key mechanism linking to WE. The results can be practically applied by Organizations in AI-enabled environments, which can use the results to create supportive digital workplaces, enhance employee engagement, and improve workforce productivity outcomes during a digital transformation initiative
This study investigates the process of defining the influence and relationship between the intellectual capital of the enterprise and the digitalization of economic processes, thereby highlighting the importance of investment support and efficiency of activity. The task addressed relates to inefficient management of knowledge, technologies, and human capital of enterprises under the conditions of digitalization and lack of investment. The results showed that the interaction between digitalization and intellectual capital allows the enterprise to achieve increased efficiency through the automation of business processes, enhancing the level of scientific knowledge and competencies, which make it possible to become potentially attractive to investors. A model has been proposed to intellectualize an enterprise, based on determining the level of digital competencies of personnel and implementing a development strategy depending on their indicators, allowing the enterprise to function effectively and smoothly, as well as attract potential investors. Simulation results demonstrated that the development of basic digital competencies of employees is inherent to the strategy of digitalization of business processes, which is 71%, while the lowest priority is characteristic of the digital product strategy, 12%. This indicates the importance of continuous training and improving the competences of personnel, especially in the context of digitalization, as opposed to simply using digital products, which are less effective in the activities of the enterprise. The practical significance of the proposed model is its application in the practice of enterprises in order to intellectualize an enterprise and improve the scientific competences of personnel and the level of knowledge
This study considers a system of methods and techniques for regulating relations related to technology transfer in the European Union, in connection with the implementation of the EUROPEAN INNOVATION ACT. The directions for improving this issue in connection with the development and implementation of the EUROPEAN INNOVATION ACT have been determined. The current methods for defining knowledge-intensive technologies in the European Union and the features of their regulation have been analyzed. This work determined that the regulation of the transfer of knowledge-intensive technologies in the European Union is not generalized. The existing methods and techniques of regulation are not aimed at the terminological identification of knowledge-intensive technologies. They do not provide simplification or stimulation of their transfer but only create prerequisites for scaling up their circulation. It was established that participants in technology transfer need to improve the regulatory system. The need to fix the definition of knowledge-intensive technologies and the corresponding delimiting criteria for its separation from other types of technologies has been proven. The need to form a special regime for conducting economic activities based on knowledge-intensive technologies is indicated. This study aimed at formulating proposals for improving the process of regulating the transfer of high-tech technologies in the European Union. The results from this study could be used in the compilation of official rules for the transfer of high-tech technologies, both at the level of the European Union as an interstate entity and at the national level of its participants. They could be additionally applied in substantiating the feasibility of implementing management decisions and regulatory policies, thereby laying the groundwork for further scientific research into this area
This study investigates technology for making pasta with increased nutritional value while preserving its functional and technological properties. The task addressed is to fortify the nutrient composition of pasta made from soft wheat varieties. This work proposes changing the technology of its production by replacing wheat flour in the recipe. Part of the wheat flour is to be replaced with whole grain spelt flour and flax seed meal in the following amounts: mass fraction of whole grain spelt flour in the starting dough – 20, 40, and 60%, mass fraction of flax seed meal – 2, 5, and 8%. The study on the functional and technological properties of the proposed pasta has established that the recommended values of mass fractions of the added additives are not always the same. The shortest optimal cooking time is for samples with a mass fraction of whole grain spelt flour of 40% and mass fractions of flaxseed meal in the range of 2…8%. Recommended, in terms of the water absorption index of the finished pasta, are a mass fraction of whole grain spelt flour of 40% and mass fractions of flaxseed meal in the range from 2 to 5%. Losses of dry matter during cooking of the pasta are the lowest with a mass fraction of whole grain spelt flour of 40% and a mass fraction of flaxseed in the range from 5 to 8%. The pasta's maximum hardness is achieved with a mass fraction of flaxseed meal of 8% and a mass fraction of whole grain spelt flour of 20%. In terms of the hygroscopic properties of the proposed pasta, the mass fractions of the added additives should be chosen as maximum as possible. Thus, as only the functional and technological properties of the pasta mattered when selecting rational values for mass fractions of the introduced additives, their final selection should be carried out by taking into account the analysis of nutritional and organoleptic properties, to be investigated in further work
The object of the study is the physicochemical composition and volatile components of apricot fruits cultivated at different geographical altitudes and the wines produced from them. The problem addressed in this study is to determine the changes occurring in the physicochemical and aromatic characteristics of apricot fruits cultivated at different geographical altitudes, as well as to evaluate the effect of these changes on the formation of quality indicators of wines produced from them. This is of significant importance in terms of proper raw material selection, optimization of technological processes, and production of high-quality fruit wines. Comparative analysis of wine samples produced from the fruits showed that the alcohol content varied between 8.67–9.98 vol.%, dry matter content ranged from 44.25 to 51.15 g/dm3, and titratable acidity ranged from 5.63 to 6.47 g/dm3. The wine sample obtained from the Goygol region demonstrated lower alcohol content, higher acidity, and balanced dry matter values, resulting in more delicate and refreshing organoleptic characteristics. Gas chromatography analysis identified 93 volatile compounds in the wine samples, which is 3.4 times higher than the number of compounds determined in the raw materials. This increase is explained by the formation of new aromatic substances as a result of biochemical transformations occurring during fermentation and wine formation processes. It was determined that the physicochemical composition of fruits and the wines produced from them is shaped under the influence of cultivation conditions, degree of ripeness, soil-climatic factors, and technological processing conditions. The obtained results have both scientific and practical significance for selecting optimal processing regimes based on raw material quality, predicting wine quality, and improving fruit wine production technologies adapted to local conditions. The findings of the study may be applied in family farming systems and small-scale wineries
The object of the study is a functional whey-based milk dessert enriched with pumpkin powder. The problem to be solved is the limited application of whey in value-added food products and the insufficient development of stable dairy desserts based exclusively on whey and plant-derived structuring ingredients. Results demonstrated that butternut squash powder is rich in carbohydrate compounds and hydroxyl-containing components associated with high water-binding capacity and stabilizing properties. Its incorporation improved the sensory characteristics of the whey-based dessert and promoted the formation of a stable protein–polysaccharide structure. At pH 5.12 ± 0.01, interactions between whey proteins and pumpkin polysaccharides increased yield stress and improved structural stability. Compared with the whey-based control, the addition of butternut squash powder increased structural strength by 15-25%, reduced syneresis, and improved moisture retention. Scanning electron microscopy confirmed the formation of a homogeneous protein–polysaccharide matrix without visible phase separation. Replacing sucrose with stevioside reduced the energy value of the dessert by 40.4% while maintaining desirable sensory properties. The obtained results provide a technological basis for producing functional dairy desserts using whey as a secondary dairy raw material and butternut squash powder as a natural structuring ingredient. The proposed approach can be applied in dairy processing technologies to produce low-calorie functional products with improved nutritional value and more efficient utilization of dairy by-products
The process of drying thermally treated rice has been considered in this study for different energy supply techniques. The task addressed relates to the high energy intensity of convective drying, the duration of the process, as well as the limitations in existing models that do not take into account the partial pressure of steam as the driving force of the drying process. A bench has been designed for measuring the partial pressure of water vapor over the product based on the data from humidity and temperature sensors. The duration of the system reaching thermodynamic equilibrium is no more than 5 minutes. Accuracy in humidity measurement is ±2–5% RH, humidity measurement limits are 31...100% RH. The kinetics of change in the driving force for different drying techniques were studied. Approximate equations have been obtained that describe the change in the driving force and the kinetics of drying. Specific energy consumption was determined. It was found that the minimum energy consumption corresponds to infrared drying of boiled rice and is 4 MJ/kg, while the convective method is the most energy-intensive at 7.3–9.45 MJ/kg. An equation in similarity numbers (modified Stanton and Euler numbers) has been constructed, which includes the difference in partial water vapor pressures. Low energy consumption in drying boiled rice is explained by the destruction of the cellular structure of the grain during cooking. The energy minimum of infrared drying is due to the supply of heat to the rice by radiation without energy losses on air heating. Real-time measurement of the partial water vapor pressure was used according to the data from humidity and temperature sensors. The studies were conducted on heat-treated (boiled and steamed) rice without husks. The results could be used for making instant dry cereals and ready-made meals. The findings are a tool for scaling up drying equipment and optimizing operating modes
This study investigates wines made from the introduced Shiraz grape variety and the indigenous Madrasa grape variety, grown in the Absheron and Goygol regions. The task addressed relates to the poorly understood influence of ecological and geographical conditions on the formation of the physicochemical properties of introduced and indigenous grape varieties. The influence of the ecological and geographical conditions of the Absheron Peninsula and the Goygol region of Azerbaijan on the physicochemical composition of Shiraz and Madrasa grapes, as well as on the quality of the red table wines produced from them, has been investigated. The content of soluble solids, sugars, organic acids, phenolic compounds, anthocyanins, pH, density, and other grape parameters, as well as the physicochemical and organoleptic characteristics of the wines, were determined. Ecological and geographical conditions were found to have a statistically significant effect on most of the studied parameters (P < 0.05; P < 0.01). Grapes grown in the Goygol region were characterized by higher levels of soluble solids, glucose, fructose, phenolic compounds, and anthocyanins compared to samples grown in Absheron. In Shiraz and Madrasa grapes grown in Goygol, phenolic compound levels were 43–49% higher while anthocyanin levels were 8–9% higher. Wines produced from these grapes had higher levels of phenolic compounds, tannins, and anthocyanins; they received higher tasting scores (93–95 points) as well. The most favorable conditions for the development of high organoleptic properties in the studied grape varieties were found in the Goygol region, indicating the high potential of this region for the production of high-quality red table wines
The object of the study is the properties of wheat flour, the formation of structural and mechanical characteristics of the dough, and the quality of hard dough biscuits. Flour confectionery products based on refined wheat flour are characterized by high energy value but contain lower amount of biologically active substances, dietary fiber, and essential micronutrients. A promising direction for addressing this problem is the development of technology for hard dough biscuits made with whole grain flour. As a result of this study, a comparative analysis of the quality parameters of these types of flour was carried out. It was established that whole grain flour is characterized by higher acidity, ash content, and water-binding capacity, as well as a larger particle size, but lower content and hydration capacity of raw gluten compared to refined wheat flour. An increase in moisture content (from 5.55 to 6.2%), density (from 450.5 to 603.5 kg/m3), and hardness (from 0.02 to 0.025 kg/mm2) of the test sample was noted compared to the control sample. At the same time, a slight decrease in alkalinity and a reduction in swelling capacity (from 172.5 to 156.0%) were observed. The geometric dimensions of biscuits indicate that the products retained their shape stability after completely replacing refined wheat flour with whole grain flour. The obtained results confirm the technological feasibility of using millstone-ground whole grain flour in the technology of hard dough biscuits. Implementation of the results of the study into production will make it possible to expand the range of flour-based products and manufacture competitive products directed toward the modern concept of healthy nutrition and the rational use of grain raw materials
This work investigates the quality indicators of pasteurized milk with the addition of taxifolin, which form its properties and affect the storage capacity of the product. Current market requires increased guarantees of product quality during its supply and sale in retail chains. Pasteurized milk has a limited shelf life, which predetermines search for new solutions to warrant its quality to the end consumer. The use of plant-based ingredients that have antioxidant and antibacterial properties in traditional products makes it possible to improve their quality and safety indicators, expand the range of dairy products with high biological activity. This study examines the influence of the bioflavonoid taxifolin on the development of the microbiota in pasteurized milk and the extension of its storage period. Positive dynamics in the decrease in the quantity of mesophilic aerobic and facultative anaerobic microorganisms in pasteurized milk with taxifolin have been noted. It was proven that the introduction of taxifolin inhibits the progress of microbiological processes. An increase in the number of microorganisms above the normalized value of 1x105 CFU/cm3 was registered after 35 days of whole milk storage, and after 14 days of low-fat milk storage. Based on the results of organoleptic, physicochemical, and microbiological characteristics, the guaranteed shelf life of pasteurized milk with taxifolin for consumption was established. It was proven that for low-fat pasteurized milk with taxifolin, the shelf life was extended by 7 days, for whole pasteurized milk with taxifolin – by 14 days. The positive effect of the bioflavonoid taxifolin on extending the specified shelf life of pasteurized milk was confirmed, provided that the taste characteristics, quality indicators, and product safety were preserved. This study's results could be used at milk processing enterprises when introducing the technology of pasteurized milk production
The naturalness and authenticity of craft hard goat cheeses have been assessed in this study. The task addressed is to determine the authenticity and naturalness of craft matured hard goat cheeses. The growing demand by consumers for dairy products that meet the criterion of healthy eating contributes to the expansion of the range of exquisite craft matured hard goat cheeses that ripen with the participation of acarid mites. This necessitates determining their authenticity and naturalness. Microstructural analysis has been performed in this work by using light microscopy; fatty acid and triglyceride composition was examined by using gas chromatography. In micropreparations of craft hard matured goat cheeses, in contrast to cheese from cow's milk and cheese products, 2–3 inclusions in the field of view in the form of crystals were detected. Fat globules in micropreparations of goat cheeses were stained more intensely than in cheese from cow's milk. In cheese products, unlike cheeses from goat and cow's milk, linolenic acid was not detected; the proportion of linoleic acid reached 21.14–26.56%. The composition and ratio of triglycerides differed between cheeses from goat and cow's milk. In the Alpine and Yogurt goat cheeses, the basis of triglycerides was C 38–C 42 and C 52. Their sum was 51.77–51.87%, unlike cheese products, in which basic triglycerides are C 48–C 54, and their proportion reached 88.59–88.85%. The microstructure of cheeses in combination with fatty acid or triglyceride composition could supplement the criterion for determining their authenticity and naturalness
This work investigates the composition of concrete for rigid pavements. The task addressed is to rapidly determine and technologically justify optimal concrete compositions taking into account various optimization criteria. An experiment was conducted in which the amount of cement, polypropylene fiber, and plasticizer varied. A set of experimental statistical models was constructed that reflect the influence of varied factors on the strength, wear resistance, and frost resistance of concrete. The cost of concrete and the value of the global warming potential (GWP) when manufacturing 1 m3 of concrete mix were calculated. The optimal concrete compositions have been determined using the constructed models by applying the step-by-step scanning of property fields. When scanning, a technologically justified step of changing the varied factors was adopted. The compositions that are optimal from an economic point of view, having the lowest cost, as well as the compositions that are optimal from an ecological point of view, having the lowest GWP level during manufacturing, were determined. The selected compositions have a compressive strength of at least 50 MPa, a tensile strength when bending at least 6.0 MPa, frost resistance not lower than F200, and abrasion resistance not higher than 0.40 g/cm2. The optimal composition from an economic point of view is characterized by a higher cement content and a small amount of fiber (0.3 kg/m3). The optimal composition from an ecological point of view has a 9.8% lower cement content and a higher fiber content – 2.6 kg/m3. The difference in the selected compositions is explained by the fact that cement is relatively inexpensive in the Ukrainian market, and the amount of fiber, due to its cost, significantly affects the cost of concrete. When using the determined optimal compositions in industrial settings, it is necessary to take into account differences in the quality of derived components for concrete mixtures, primarily cement and sand
The object of this study is the propagation of hydroacoustic disturbances in a gas-lift well, where the main state variables are pressure and volumetric flow rate. The problem solved is the development of a numerical method for hydroacoustic problems, in which unknown initial distributions or harmonic input parameters are reconstructed from pressure and flow-rate data. A two-dimensional axisymmetric formulation was developed with longitudinal and radial flow-rate components. For the inverse problem, a quadratic objective functional was introduced, and adjoint-based gradient relations were obtained using the Lagrange method. A finite-difference scheme based on integral conservation relations was constructed for discontinuous coefficients and gas-lift boundary conditions. Numerical validation was performed on a one-dimensional gas-lift well model under harmonic input action with amplitudes A = 0.5 and A = 0.8. The pressure and flow-rate curves showed stable disturbance propagation from inlet to outlet boundary, while amplitude and phase changes reflected hydraulic resistance. The inverse procedure was verified using synthetic data. The prescribed parameters A = 0.8, ω = 30.0, and φ = 0.2 were reconstructed from different initial approximations within numerical precision. The frequency sweep detected the minimum of the objective functional at ω = 30.0. Stability verification gave CFL = 0.075. Grid refinement confirmed a decrease in pressure and flow-rate errors. Under noisy synthetic data, reconstruction accuracy decreased; at 5% noise, the amplitude error was about 10.65%, while frequency and phase errors remained small. The proposed method can be used to analyze pressure and flow-rate dynamics and identify gas-lift process parameters
