VOL 1, No 56 (56) (2020)

VOL 1, No 56 (56) (2020)
The scientific heritage
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«The scientific heritage»
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CONTENT
TECHNICAL SCIENCES
Bedrii D.
PRINCIPLES OF INTEGRATED COUNTER RISK
MANAGEMENT OF SCIENTIFIC PROJECTS IN
CONDITIONS OF UNCERTAINTY AND BEHAVIORAL
ECONOMICS ................................................................3
Bondar M.
FUNCTIONAL PRODUCTS, THEIR PROPERTIES AND
FUNCTIONS .................................................................6
Hrechko R.
MATHEMATICAL MODEL OF HYDROSTATIC
TRANSMISSION TYPE HTS-90 ....................................16
Mirsagdiyev О.
DEVELOPMENT OF SERVICE SYSTEM FOR
SUBSCRIBERS OF FAST - TECHNOLOGICAL
COMMUNICATION ON RAILWAY ..............................24
Popova O., Bogatsky N.
REDUCED PROCESSING TIME WHEN WORKING WITH
LONG ARITHMETIC....................................................27
Popova O., Bogatsky N.
A WAY TO IMPLEMENT A BINARY SEARCH TREE IN
PROGRAMMING LANGUAGE C#................................33
Smaliuk A., Koshchanka U.
DEVELOPMENT OF A SYSTEM FOR CREATION AND
STORING VOCABULARY ARTICLES OF A EXPLANATORY
DICTIONARY...............................................................36
Sobol A., Andreeva A.
ANALYSIS OF EXISTING DIAGNOSTIC DEVICES AND
PROTECTION OF AUTONOMOUS ASYNCHRONOUS
GENERATORS WIND POWER PLANTS........................40
Yaronova N.
DYNAMIC PROBABILISTIC MODEL OF A LINEAR TRAIN
RADIO NETWORK FOR CALCULATING THE INTEGRAL
VALUE OF RADIO NETWORK AVAILABILITY...............44
Yaronova N., Mirsagdiyev О.
IMPROVEMENT OF THE REGULATORY AND
TECHNICAL BASE IS THE KEY TO IMPROVING THE
RELIABILITY OF THE TRAIN RADIO NETWORK ...........52

The scientific heritage No 56 (2020) 3
TECHNICAL SCIENCES
PRINCIPLES OF INTEGRATED COUNTER RISK MANAGEMENT OF SCIENTIFIC PROJECTS IN
CONDITIONS OF UNCERTAINTY AND BEHAVIORAL ECONOMICS
Bedrii D.
Candidate of Technical Sciences
Associate Professor of the Department of IT Designing Training,
Odesa National Polytechnic University, Odesa, Ukraine
DOI: 10.24412/9215-0365-2020-56-1-3-6
Abstract
The principles of integrated counter risk management of scientific projects in conditions of uncertainty and
behavioral economics have been proposed in the study. Based on the analysis of previous works, the need to
improve the efficiency of human resources management of scientific projects through the use of performance
indicators has been identified. The principles of the integrated counter-risk management of a scientific project in
the conditions of behavioral economics, which can be applied in the process of human resource management of
scientific projects, are considered.
Keywords: scientific project, principles, integrated counter risk management, conflicts, factors, behavioral
economics.
Introduction. The dynamic development of sci-
ence and technology requires humanity to constantly
update and improve knowledge and skills, personal de-
velopment and competence [1, 2]. One of the main as-
pects of their development is the growth of high-tech
activities and strengthening the innovation orientation
of enterprises. Proceeding from the fact that scientific
activity is creative and intellectual, it also requires con-
stant development from scientists, updating knowledge
and skills. Scientists from all over the world and our
country are conducting research to improve the effi-
ciency of project, program and portfolio management
[3].
Review of publications on the topic. The com-
plexity of internal and external processes of a scientific
project and the relationship between its stakeholders
leads to risks and conflicts that can be caused by factors
of behavioral economics. Therefore, it is necessary to
take a systematic approach to the analysis of stakehold-
ers in a scientific project, develop a unified approach to
integrated management of risks and conflicts of stake-
holders in a scientific project in a behavioral economics
[4].
In work [5], the author proposed a conceptual
model of integrated counter risk conflict management
of a scientific project in a behavioral economics, which
was built on the basis of the “Iceberg of change man-
agement” model, which allowed integrating such meth-
odologies as project management, stakeholder theory,
risk management, HR management, conflict manage-
ment, behavioral economics.
Methodology of science (from the Greek meth-
odos ‒ method, and logos ‒ science, knowledge) is a
system of methodological and methodic principles and
techniques, operations and forms of scientific
knowledge construction [6]. The philosophical level of
methodology functions as a general system of dialecti-
cal principles. It forms the worldview concept of world
science, i.e. the basic initial theoretical positions that
have been established in science and which are equally
necessary to know.
Therefore, methodology cannot be a simple com-
bination of methods, models and means of cognition. A
logical system of interconnections should be improved,
and the principles of the methodology are precisely the
factor that ensures the complementarity of all compo-
nents [7].
The work [8] defines the principles of strategic
management of the enterprise, in particular: scienti-
ficity, purposefulness, flexibility, unity and creation of
conditions.
The author in [9] analyzes modern approaches to
strategic business management and provides the need
for a close relationship between strategic and project
management.
Based on the research of modern methodologies,
features and principles of strategic, project, program,
portfolio management, the principles of S3P-manage-
ment of medical institutions were formulated [10], in
particular: “Purposefulness ‒ Priority”, “Consistency ‒
Compliance”, “Perspective ‒ Stepping”, “Sustainabil-
ity ‒ Flexibility”, “Implementation ‒ Organizational
support”.
According to the analysis results of the scientific
heritage of scientists in the field of personnel
management, it can be argued that the efficiency of
human resource management in scientific projects can
be reflected by indicators that characterize, on the one
hand, the efficiency of labor activity of workers, and on
the other hand, the efficiency of performing certain
personnel functions and processes [11]. Proceeding
from the fact that the process of labor activity of
personnel is closely related to the production process
and its final results, social activities, economic
development and other areas of the enterprise, the
performance indicators can be grouped into three
categories, in particular: the use of the final results of
the enterprise; efficiency, quality and complexity of
work; indicators of social efficiency [11, 12, 13].This
indicates the need to improve the efficiency of human
resource management in scientific projects to ensure
their successful planning and implementation.

4 The scientific heritage No 56 (2020)
The aim of this study is development of the
principles of integrated counter risk management of a
scientific project in conditions of uncertainty and
behavioral economics.
Results and discussion. The management of hu-
man resources and stakeholders of a scientific project
should focus on trends in the development of the indus-
try and technologies and project management plans,
achieving the main goals and meeting the needs of all
stakeholders of the scientific project [12, 14].
The main tasks of human resource management
for a scientific project are to improve: personnel policy;
use and development of human resources; selection and
implementation of a style for team management of a
scientific project; organization of horizontal coordina-
tion and cooperation; improvement of the organization
of workplaces and working conditions; recognition of
personal achievements in work; stimulation and en-
couragement.
In addition, the task of human resource manage-
ment for a scientific project is to ensure its compliance
with the following requirements: a sufficient amount of
resources; their availability at the right time; relevant
qualifications; creative and intellectual potential; pres-
ence in the right place.
Today, domestic scientists interpret the principles
of human resource management as a set of fundamental
principles of human resource management and objec-
tive rules of managerial behavior, the consistent ob-
servance of which is a prerequisite for achieving cur-
rent and strategic goals, ensuring the efficiency of co-
operative labour, as well as meeting the needs of
stakeholders in a scientific project [11, 13, 14 ].
To build a system of principles of integrated coun-
ter risk management of scientific projects in conditions
of uncertainty and behavioral economics, the author
proposes to use Maslow's pyramid, which, by analogy
with human needs, reflects the principles from the sim-
plest to the most sublime [15].
The author proposes to supplement and clarify the
above principles in terms of their application to the in-
tegrated counter risk management of scientific projects
in conditions of uncertainty and behavioral economics,
as well as taking into account their peculiarities
(Fig. 1).
Fig. 1. Principles of integrated counter risk management of scientific projects in conditions of uncertainty and
behavioral economics
1. The principle of consistency. It makes it neces-
sary to implement a systematic approach in the man-
agement of scientific projects, its stakeholders and hu-
man resources as an integral social and technical object.
The implementation of this principle will allow
timely, systematically and consequently management
of personnel risks, conflicts and factors of the behav-
ioral economics to ensure the successful implementa-
tion of a scientific project and meet the needs of all its
stakeholders.
2. The principle of sustainability. It determines the
absence of unforeseen and unauthorized interruptions
in the work of team members of a scientific project, dis-
ruption of communication between stakeholders in the
planning and implementation process, in particular,
which may be caused by the impact of personnel risks,
conflicts and factors of the behavioral economics.
To do this, it is necessary to ensure constant track-
ing of the timing of work, reduce the time for preparing
and handling documents for the project, the absence of
downtime of technical equipment, minimization of
non-productive costs of the project and loss of working
time.
3. The principle of integration. It is a combination
of parts, elements and components that previously ex-
isted and were considered separately, with the compli-
cation and strengthening of the connections between
them; formation of unity between separate elements by
revealing common features and characteristics between
them.
This principle allows the integration of personnel
risks, conflicts and factors of behavioral economics into
a single whole according to certain features and a com-
prehensive analysis of these characteristics for each
stakeholder of a scientific project.
4. The principle of anthropocentrism. It is neces-
sary to provide an opportunity for each stakeholder of
a scientific project to participate in the discussion of

proposals for planning and implementation of the sci-
entific project, substantiation and management deci-
sions of the scientific project.
This will reduce the probability of personnel risks,
conflicts and factors of the behavioral economics and
their impact on the research project, in particular: or-
ganizational risks; social and psychological risks; spir-
itual and intellectual risks; conflicts over personal rela-
tionships; epistemic self-confidence; Dunning-Kruger
effect; mistakes of optimism and pessimism; conflict of
interest; egocentrism.
5. The principle of communication. The leader of
a scientific project and his team, scientists will work
productively and efficiently if mutual understanding
and balance of interests is achieved between all stake-
holders of the scientific project, and decent, socially
justified and substantiated working conditions are pro-
vided, taking into account the impact of personnel risks,
conflicts and factors of behavioral economics. This
means that the management plan for a scientific project
is adapted to the changing conditions of its internal and
external environment, the goals of the scientific project,
the intellectual, competence and creative potential of
the project manager and members of his team, scientists
and stakeholders.
It defines the need to take into account the goals
and requirements of the stakeholders of a scientific pro-
ject by clearly distributing authority between the leader
of the scientific project and members of his team verti-
cally and horizontally, defining the administrative sub-
ordination of each team member to one leader, defining
their areas of responsibility and authority. It requires an
objective assessment of the management plan for sci-
entific projects by taking into account, at the planning
stage, the impact of personnel risks, conflicts and fac-
tors of the behavioral economics, which can lead to the
disruption of its implementation.
It requires an optimal combination of one-man
management and personal responsibility of the leader
of a scientific project and members of his team, scien-
tists, which, in turn, will avoid or minimize the impact
of personnel risks, conflicts and factors of the behav-
ioral economics; careful substantiation of direct and in-
direct costs of human resources for a scientific project,
investments in their development in order to form and
improve professional competencies and the ability to
work in a team, creation of a flexible system of incen-
tives that would prompt the leader of a scientific project
and his team members to work with full dedication,
show creativity and susceptibility to innovation.
The implementation of this principle will mini-
mize the negative impact of personnel risks, conflicts
and behavioral economics on the scientific project, in
particular: the risks associated with the confidentiality
of information in the project; conflicts due to holding
several positions (roles) in the research team; conflicts
arising from involvement in activities outside the main
scientific organization; emotional condition; conflict of
interest; unproductive communications.
6. The principle of prosperity. In the process of
planning the scientific projects it is necessary to take
into account the prospects for the development of the
state, industry, research institution, scientists, the intro-
duction of new technologies and management systems.
When forming stakeholder management for a sci-
entific project, it is necessary to take into account the
potential risks and threats that may be caused by per-
sonnel risks, conflicts and factors of the behavioral eco-
nomics.
It requires that all processes, procedures, opera-
tions, actions that take place in the process of stake-
holder management in a scientific project are carried
out in accordance with the project charter and project
management plan, taking into account the impact of
personnel risks, conflicts and behavioral economics.
These include, in particular: risks associated with
an ineffective system of motivation and incentives;
conflicts that arising due to the use of resources of a
research institution; conflicts arising from material and
financial interests; excessive funding of tasks; revalua-
tion of monetary resources.
Results and discussion. After analyzing the
principles of integrated counter risk management of the
scientific projects, which are built by analogy with
strategic and personnel management, we can conclude
that such principles are used in the methodology of
project management. Therefore, it is proposed to
conduct further research on the management of
scientific projects by stakeholders, taking into account
personnel risks, conflicts and factors of the behavioral
economics.
References
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FUNCTIONAL PRODUCTS, THEIR PROPERTIES AND FUNCTIONS
Bondar M.
Assistant of the Department of Food Technology and Microbiology
Faculty of Production and Processing Technology
livestock and veterinary products
Vinnytsia National Agrarian University
DOI: 10.24412/9215-0365-2020-56-1-6-15
Abstract
The article deals with the functions and properties of functional dairy products according to the systematiza-
tion of terms, in relation to functional foods initiated by the introduction of GOST 52349-2005 "Food, food func-
tional. Terms and definitions ", which was introduced on July 10, 2006.
Keywords: prebiotics, probiotics, bifidobacteria, lactobacilli, fruit and berry enrichments, thickeners, fer-
mented sour milk desserts.
In recent years, there has been a steady increase in
the consumption of functional products. Their popular-
ity is due to the variety of taste, composition, con-
sistency, which meets the needs of a wide range of con-
sumers. Ingredients that give products functional prop-
erties meet the following requirements: have a positive
effect on nutrition and health, are safe in terms of a bal-
anced diet, have accurate physico-chemical parameters,
should not reduce the nutritional value of products,
taken orally as food, have the appearance ordinary
food, be natural [2].
The standard defines a functional food product as
a product intended for systematic consumption in the
diet of all age groups of a healthy population. It reduces
the risk of eating disorders, maintains and improves
health due to the presence of physiologically functional
foods.
Physiologically functional food ingredient - a sub-
stance or complex of substances of animal, vegetable,
microbiological, mineral origin or identical to natural,
as well as living microorganisms that are part of a func-
tional food product that can have a subtle effect on one
or more physiological functions, metabolic processes in
the human body under the condition of systematic con-
sumption in quantities ranging from 10 to 50% of the
daily physiological needs. Physiologically functional
food ingredients include biologically active and (or)
physiologically valuable, safe for health: dietary fiber,
vitamins, minerals, polyunsaturated fatty acids, probi-
otics, prebiotics or synbiotics.
Functional products, similar to dietary supple-
ments, perform the following functions:
Compensate for deficiencies of biologically active
components in the body;
Support normal functional activity of organs and
systems;
Reduce the risk of various diseases, create a die-
tary background;
Support the beneficial microflora in the human
body and the normal functioning of the gastrointestinal
tract.
The EU Food Act defines a functional product as
follows: "Functional food is any modified food or food
ingredient that may have a beneficial effect on human
health in addition to the traditional nutrients it con-
tains." According to some sources, the European mar-
ket for functional products in 2003 was estimated at $
3.3 billion, of which functional dairy products ac-
counted for 65%, bakery products - 9, various pastes,
soft cheeses, jams and other types 23, drinks that have
a positive effect on human health (vitaminized and ther-
apeutic for athletes, the elderly, pregnant women, etc.)
- 3%. In the United States in 2003, revenue from the
sale of functional foods to the population amounted to
44.1 billion dollars [2].
The main function of food can be considered to
strengthen human health. According to the definition of
the Federal Law on the Production of Foodstuffs and
Essentials (LMBG, Germany), foodstuffs are sub-
stances that are mainly consciously and unconsciously

consumed by a person in unaltered culinary or pro-
cessed form to meet his food needs and / or taste habits.
Most foods can combine both food and flavor, and
some can be purely food or purely flavoring.
Although food has always served as a food source,
the concept of "functional food" has been introduced,
which, due to the presence of certain additives that have
a positive (beneficial) effect on human health, can fill
the nutrient deficiency.
The development of new functional products is
growing (table 1), although the methodological issues
of development and implementation of functional prod-
ucts are clearly insufficiently covered.
Table 1
Promising functional foods
Functional products The mechanism of action is offered
Provide cancer prevention
Antioxidant / antimutagenic and immunomodulatory, regu-
latory apoptosis
Provide prevention of cardiovascular diseases
Antioxidant, vascular strengthening, improving blood circu-
lation
Antidiabetic Hypoglycemic
To prevent obesity Normalizes lipid metabolism and intake
To improve memory Improves blood supply to the brain
Prevent aging Antioxidant, apoptosis-regulating
The functional effect of cereal-based products de-
pends on the content of soluble and insoluble dietary
fiber, which reduces the risk of cardiovascular disease,
lowers cholesterol and stabilizes digestive functions,
preventing diseases of the gastrointestinal tract.
Dairy products are a valuable source of such func-
tional ingredients as calcium and riboflavin. Their func-
tional properties can be enhanced by the addition of vit-
amins A, D, E, β-carotene and minerals, as well as die-
tary fiber such as pectin, bifidobacteria (table 2).
Table 2
Foods as natural sources of functional ingredients
Natural cereals Dairy products Vegetable fat Natural juices and drinks
Dietary fiber Calcium Linoleic acid Vitamins C and B
Vitamins A, B, E, Riboflavin Linolenic acid β-carotene
Calcium Lactic acid strains Acidophilus and bifidum, ω-3 fatty acids Soluble dietary fiber
Phytoelements Peptides Linoleic acid Vitamins Phytoelements
Functional dairy products can be effective in pre-
venting cardiovascular, cancer, gastrointestinal dis-
eases, osteoporosis.
The use of sour-milk desserts with bifidogenic
properties expands the range of products that can nor-
malize the imbalance of intestinal microbiocynosis in
the human body and stimulate the intestinal microflora.
[2].
Margarine and vegetable oils - the main sources of
unsaturated fatty acids help prevent cardiovascular dis-
ease. Ingredients such as vitamin D, some triglycerides,
structured lipids can be included in their formulation to
enhance the functional effect. These low energy prod-
ucts are also effective in preventing obesity.
Drinks can be considered technological enough to
create new types of functional foods. In addition, fruit
and vegetable juices, as an important group of soft
drinks, contain vitamin C, β-carotene and some B vita-
mins. The introduction of new functional ingredients is
not difficult. Enriched with vitamins, trace elements,
dietary fiber, drinks can be used to prevent cardiovas-
cular, gastrointestinal, cancer, as well as intoxications
of various kinds [3].
The seven main groups of functional ingredients
are most effectively used: dietary fiber (soluble and in-
soluble); vitamins A, B, D; minerals, including cal-
cium, iron; products with polyunsaturated compounds
(vegetable oils, fish oil, ω-3 fatty acids); antioxidants
(β-carotene, ascorbic acid, tocopherol); prebiotics
(fructooligosaccharides, inulin, lactose, lactic acid);
probiotics, which include bifidobacteria, lactobacilli,
yeast (table 3).
Table 3
Oral consumption (regular food);
Dietary fiber Presence of beneficial properties for nutrition and health;
Vitamins (C, D, group B) Availability of beneficial properties for nutrition and health;
Minerals (Ca, Fe) The daily consumption rate is approved by specialists;
Lipids containing polyunsaturated higher
fatty acids
Availability of accurate physicochemical characteristics and ap-
propriate methods for their determination;
Antioxidants (β-carotene, tocopherols)
Lack of ability to reduce the nutritional value of the food product;
Oral consumption (regular food);
Some types of beneficial microorganisms
(lactic acid bacteria)
Must be natural
Oligosaccharides Not available in dosage forms (pills, capsules, powders);

Physiological action
Maintaining normal cholesterol levels
Preservation of healthy bones and teeth
Energy supply of the main groups and features of
functional products
It is these four groups of products and are consid-
ered the most technological to create a functional diet.
In the structure of modern nutrition, functional
foods occupy an intermediate place between the usual
and therapeutic products that are part of the therapeutic
diet (table 4).
Table 4
Functional products in modern nutrition
Mass consumption products
Functional products (physiologically
functional products)
Therapeutic food
food products intended for feeding
the main groups of the population,
produced by traditional technology.
Foods intended for the nutrition of the
main groups of the population are
useful for health
food products for special pur-
poses (for certain groups of the
population) as a therapeutic
method in the complex therapy
of diseases characterized by al-
tered chemical composition
and physical properties
The same group includes products of therapeutic
and preventive nutrition, which are intended for per-
sons exposed to adverse factors of the production envi-
ronment.
In creating a functional product, one of the main
stages is the choice and justification of functional in-
gredients that form its new properties associated with
the ability of products to exhibit physiological effects.
Positive effect
The next aspect is related to the potential ability of
functional ingredients to change the consumer proper-
ties of a food product, which should not differ from tra-
ditional ones. Therefore, their choice and justification
should be made taking into account the set of consumer
properties and the target physiological action of the
functional product being created [1].
An important direction that guarantees the solu-
tion of the problem of optimal supply of micronutrients
to the population is the regular inclusion in the diet of
foods containing these compounds. The content of vit-
amins in foods enriched with them is calculated in such
a way as to only supplement their deficiency and not
create the problem of hypervitaminosis, especially
given the unsatisfactory level of vitamin supply.
Among polyunsaturated ω-3 fatty acids are most
intensively involved in the construction of cell mem-
branes, the formation of the nervous system, visual sys-
tem, reduce the risk of cardiovascular disease, athero-
sclerosis, affect mental and intellectual development.
DSM Nutritional Products obtains ω-3 polyun-
saturated fatty acids (ROPUFA brand) from deep-sea
marine fish oil. In oil form, they are suitable for modern
functional types of margarine or mayonnaise.
Features of creating new types of functional prod-
ucts
An important area of development of the food in-
dustry is the development of new types of functional
foods.
Functional products are an important part of the
diet of modern man, as evidenced by the growth of their
consumption in the world. The new trend of develop-
ment of production of functional products has become
widespread mainly in foreign countries. Thus, in the
United States, the growth rate of production of func-
tional products exceeds the performance of the food in-
dustry as a whole (Fig. 3.10).
Annual sales of functional products in the UK,
Germany and France are $ 1.03 billion. USA. The larg-
est share is occupied by Germany (406 million US dol-
lars), followed by France (336 million US dollars) and
Great Britain (285 million US dollars).
The need to develop functional products in
Ukraine is due to the deterioration of the ecological sit-
uation, including pollution of the environment with
harmful substances, changes in the lifestyle of the pop-
ulation and disruption of the structure of human nutri-
tion. With a decrease in the number of bifidobacteria, a
person becomes vulnerable to food allergies, colds, and
this leads to intestinal dysfunction, disorders of min-
eral, protein and fat metabolism.
The volume of production of functional products
on the world market is estimated at 1.4-1.7 billion US
dollars. Of these, 65% are dairy foods.
The following ingredients are most often used in
the design of functional products:
hydrocolloids and protein-sugar complexes;
sweeteners;
plant extracts;
vitamin and mineral complexes;
dietary fiber;
complexes of polyunsaturated fatty acids.
Vegetable raw materials are used quite intensively
for the design of functional products. For example,
emulsifiers offer extracts of wild saponin-containing
raw materials - Manchurian aralia root and licorice root,
which contain triterpene glycosides as surfactants (sur-
factants). These extracts can replace emulsifiers of ani-
mal origin, which are traditionally used in the produc-
tion of food emulsions. Licorice roots and Manchurian
aralia also contain phenolic compounds with antiradical
and antioxidant activity. In combination with minerals,
extracts of these plants can be purposefully used to cre-
ate emulsion products for functional purposes.
An integrated approach to the development and
creation of a functional product is as follows:
targeted selection of functional ingredients;
selection of products that provide easy assimila-
tion of functional ingredients;

technological properties of functional ingredients;
creating an image of a functional product through
the visual range and sensory properties of products.
When developing functional products based on the
specifics of organoleptic characteristics, the consumer
should focus on the perception of the functional prop-
erties they carry. For example, the company "Scorpio-
Aroma" (Russia) has specially developed a series of fla-
vors for functional products:
fruits and berries with floral nuances (assorted
fruits with hints of violet and aloe);
grapefruit with a hint of raspberries and flowers;
red fruit with mint;
fruit in honey;
rose with a hint of citrus fruits;
rose with a hint of oriental fruit;
heavenly apples in honey.
Tonic and tonic properties of selected ingredients
dop try to form an adequate attitude to the functional
product.
The following flavors are considered promising:
Carrots with cream, Tea with lemon, Banana with
herbs, Cranberries with pine needles, Fruit muesli, Ce-
reals in honey, Ice cream with fruit, Chocolate with
fruit, Chocolate muesli, Grill [3].
The range of flavors that most clearly correspond
to the development trends of the range of functional
products is presented in table. 5.
Table 5
Range of flavors for functional products
Name flavor
Dosage, kg per 1000 kg
of finished products
Taste range of the product
Rose with apricot 0.6-1.0
The aroma of a rose and the sweet taste of apricots add to
the allow to give the product a shade of oriental lodges
Pineapple with pine
needles
0,6—1,0
Pineapple, pine needles - provide the appropriate harmony,
as pineapple is traditionally associated
with fruit, which helps to reduce excess weight, and pine
needles provide a general strengthening effect.
Carrots with cream 0,6—1,0
The aroma, traditional for the segment of "healthy eating",
emphasizes the beneficial properties of the product
Cranberries with pine
needles
0.6-1.0
Поєднання ягоди з хвойним відтінком несе в собі аро-
мати живої природи
Tea with lemon 0.6-1.0
The astringency of the invigorating tea with a fresh lemon
hue allows you to create a useful product for consumption
Ice cream with choco-
late and hazelnut
0.6-1.0
The aroma and taste of children's favorite treats gives con-
sumer appeal to products for schoolchildren
Fruit muesli 0.6-1.0
The aroma, traditional for the segment of "healthy eating"
emphasizes the beneficial properties of the product
New products are often referred to as "special
foods for health", "agromedical", "curative", "preven-
tive", etc. They must combine not only energy and nu-
tritional values, but also provide additional benefits.
The creation of such products introduced a new concept
in the food industry - "functional foods" (90s). In 1991,
the production of food "foshu" - food with a specific
therapeutic effect was enshrined in law.
Functional are food products that:
obtained from natural ingredients and contain a
large number of BAS;
can and should be included in a person's daily diet;
during use should regulate certain processes in the
body (for example, stimulate immune responses, elim-
inate the development of certain diseases, etc.).
The design of functional foods includes the fol-
lowing stages:
selection of a specific food system for its modifi-
cation as a functional product;
establishment of colloidal chemical properties of
the selected food system;
determination of the chemical composition of the
product and the necessary technological parameters to
preserve their nutritional value;
choice of ingredients and food additives that cor-
rect the colloid-chemical and organoleptic properties of
the food system;
study of combinations of food additives, ingredi-
ents, basic nutrients for a particular food system, which
provides a synergistic effect in the case of their com-
bined use;
development of technology for the manufacture of
a new product using selected synergistic compositions,
which allows to obtain a product with functional and
organoleptic properties (qualitative and quantitative
synergism);
It is important to choose the best ways to obtain
functional products.
There are two ways to turn a regular product into
a functional one:
the first is its enrichment with nutrients in the tech-
nological process; the second - the selection of raw ma-
terials with a given component composition.
The first method involves a technological increase
in the level of BAS during food production. They can
be enriched with both typical and atypical for them set
of BAR.
The second method involves the selection of the
diet of birds and animals, which allows you to regulate
the chemical composition of eggs (increased carotenoid
content, reducing the number of
bone cholesterol), milk (vitamin, mineral and fatty
acid composition), meat (ratio of ω-3 and ω-6 fatty ac-

ids, reducing the proportion of highly saturated fatty ac-
ids, cholesterol). Genetic engineering can improve the
composition and properties of plant raw materials.
Among the problems related to functional prod-
ucts and functional nutrition are topical issues dis-
cussed at the international conference [4].
in Kulmbasi (Germany) were: "The contribution
of meat products in providing the population with io-
dine", "Functional foods - the importance of EU health
requirements", "Functional fish foods", "Possibilities of
using functional ballast substances in products with m
"meat", "The use of probiotic bacteria in meat prod-
ucts", "Functional meat products - cooked sausages and
offal sausages", "Functional food products - smoked
sausage".
Scientific bases of creation of functional products
Modern nutrition science considers functional
products to be man-made products designed to give
them certain health-promoting properties.
The basic principle of creating functional products
can be considered to strengthen human health by influ-
encing certain physiological reactions of the body.
Functional products are traditionally divided into:
dietary, which are aimed at the treatment of ali-
mentary-dependent human diseases:
preventive purposes aimed at preventing common
diseases (cardiovascular, obesity):
specialized - narrowly focused on certain body
functions (athletes):
enriched - to which certain micronutrients are
added (or substituted);
Dietary supplements - carriers of micronutrients
necessary for humans (vitamins, minerals, dietary fiber,
prebiotics, etc.).
At the present stage of development, the relevance
of functional products increases due to sedentary life-
style and reducing the amount of food, as well as taking
into account environmental aspects, due to which there
is a need to strengthen the body's defenses with antiox-
idants, vitamins, trace elements and others.
Acquired the target direction of research in the di-
rection of optimal nutrition under the guidance of the
director of the Institute of Nutrition of the Russian
Academy of Medical Sciences, Acad. VA Tutelyan. He
believes that the diet of modern man should include
three components: natural, fortified foods and dietary
supplements (in the form of capsules, pills that contain
missing or missing micronutrients).
One of the important tasks to improve the nutrition
structure of the population is to increase the share of
consumer products with high nutritional and biological
value. It can be solved by increasing the production of
a new generation of products - functional products. Par-
ticularly valuable are those groups of products that are
systematically included in the diets of all groups. Their
consumption should promote good health and reduce
the risk of nutritional diseases due to the content of
functional ingredients that can favorably affect one or
more physiological functions and metabolic reactions
of the human body.
You can improve the diet of people through one or
more groups of functional products:
Traditional, which contain in their natural state a
significant amount of physiologically functional ingre-
dients or their groups (juices, fruits, vegetables, grains);
Traditional, in which the content of harmful com-
ponents is technologically reduced, the presence of
which in the product prevents the manifestation of bio-
logical or physiological activity or biodegradability of
substances that are part of functional ingredients (prod-
ucts with low cholesterol, salt, low molecular weight
carbohydrates and etc.);
Traditional products, additionally enriched with
functional ingredients through various technological
operations.
The category of enriched functional products is
considered to be the most promising action of dietary
correction.
Enriched functional products are obtained by add-
ing to traditional one or more physiologically func-
tional ingredients (dietary fiber, vitamins, minerals,
polyunsaturated fatty acids, bifidobacteria, oligosac-
charides, phospholipids, amino acids, antioxidants,
etc.) in order to eliminate them in the human body. It is
important to organize the process of food enrichment
on scientifically sound principles, taking into account
medical and biological, technological, functional, mar-
keting requirements.
Taking into account the technological specifics of
production, we can conditionally distinguish three main
groups of functional products. The first includes tradi-
tional products that contain a significant amount of
physiologically functional ingredients in their natural
form. This group consists of all dairy and fermented
milk products, which include valuable components
(calcium, peptides, riboflavin, live lactic acid microor-
ganisms).
The second group includes products with techno-
logically reduced content of harmful components, the
presence of which impairs their bioavailability. The list
of such ingredients includes cholesterol, animal fats
with a high content of saturated fatty acids, hydrogen-
ated oils containing trans isomeric fatty acids, low mo-
lecular weight carbohydrates (sucrose), sodium, the
source of which
The third group of functional products includes
fortified foods with appropriate essential nutrients - vit-
amins, macro- and microelements.
ment, dietary fiber, polyunsaturated fatty acids,
phospholipids and other biologically active substances
of natural origin.
By origin, functional products are divided into nat-
ural, which contain a significant amount of physiologi-
cally functional ingredients, and artificial, which re-
ceive functional properties due to technological pro-
cessing. During the processing, some of the compounds
can be removed, the functional ingredients can be con-
centrated, the appropriate biologically active sub-
stances can be added or a combination of these tech-
niques can be used.
For some functional products it is very important
to provide an increased and balanced amount of appro-
priate micronutrients-nutraceuticals [5].
Attitudes towards dietary supplements and func-
tional foods have been largely articulated and regulated

at the legislative level. As early as 1996-1998, a num-
ber of laws and bylaws appeared, which created the pri-
mary legal basis. By-laws are Government Resolutions,
sanitary norms and rules, various orders, resolutions,
methodical instructions of the Ministry of Health, etc.
The regulatory framework for functional products
is partly laid down in the following Laws:
"On the sanitation of the population"
"On food safety and quality"
"About advertising"
"On consumer protection"
The Regulations on the Procedure for Examina-
tion and Hygienic Certification of Biologically Active
Food Additives were also approved.
The Ministry of Health has approved a number of
basic and additional documents that determine the pro-
cedure for registration of dietary supplements. Among
them an important place is occupied by methodical in-
structions for determining the safety of dietary supple-
ments, sanitary norms and rules, hygienic requirements
for quality and safety of food raw materials and food.
State registration is carried out through the Depart-
ment of State Sanitary and Epidemiological Surveil-
lance of the Ministry of Health. If as a result of the ex-
amination it is established that this product is safe and
meets all the rules and hygiene standards, the data on
dietary supplements are entered in the State Register,
and companies are issued a certificate.
The main stages of creating a functional product
are:
nutrition monitoring;
determination of medical and hygienic require-
ments for the functional product;
selection of an adequate product and functional in-
gredient;
modification of a food product into a functional
one, proof of a positive effect. All functional foods con-
tain ingredients that provide them
functional properties. D. Potter identified seven
main types of functional ingredients: dietary fiber (sol-
uble and insoluble), vitamins, minerals, ω-3 fatty acids,
antioxidants, oligosaccharides, probiotics.
Presence of scientifically substantiated properties
useful for nutrition and health;
Norm of daily consumption approved by special-
ists;
Safety from the standpoint of a balanced diet;
Presence of exact physical and chemical charac-
teristics and exact methods of their definition;
Lack of ability to reduce the nutritional value of
food;
Oral consumption as part of food, not in the form
of dosage forms (pills, capsules, powders);
Naturalness.
Functional products according to the peculiarities
of composition, properties and technological specifics
of production are divided into the following main cate-
gories:
traditional products that naturally contain a signif-
icant amount of physiologically functional ingredient
or group thereof;
traditional products in which the content of com-
ponents harmful to health, which prevent the manifes-
tation of physiological action or biodegradability of the
functional ingredients that are part of the product, is
technologically reduced;
traditional products, which are further enriched
with functional ingredients through a variety of techno-
logical techniques.
Functional products are divided into the following
categories (MV Roberfroid):
natural products that contain the required group of
functional ingredients;
natural products from which a component has
been removed that prevents the manifestation of physi-
ological activity of the functional ingredients present in
them;
natural products in which the original potential
functional ingredients are modified in such a way that
they begin to show their biological and physiological
activity, or this activity is enhanced;
natural food products, in which due to modifica-
tions the bioavailability of the functional ingredients in-
cluded in them is enhanced;
natural products that are further enriched with a
functional ingredient or group of ingredients; natural or
artificial products, which as a result of a combination
of technological techniques acquire the ability to main-
tain and improve human health or reduce the risk of dis-
ease.
The following groups of functional products can
be distinguished on the market in Ukraine: breakfast ce-
reals, dairy products, margarines and soft drinks, spe-
cial foods. The following groups develop most dynam-
ically: milk and dairy products, oil and fat products,
confectionery.
One of the significant achievements of the late
twentieth century is the development of a fundamen-
tally new concept of "probiotics and functional nutri-
tion", which includes fundamental and applied aspects
of human health, medicine, nutrition, and biotechnol-
ogy. The term "functional nutrition" is now understood
as such biologically active food additives and foods
that, when included in the diet, provide the human body
not only with energy and plastic material, as they con-
trol and model (optimize) specific physiological func-
tions, biochemical reactions , help maintain health, re-
duce the risk of disease and accelerate recovery, ie have
a biocorrective effect.
Despite the low share of probiotics and functional
foods (no more than 3% of total food), according to the
world's leading experts in nutrition and medicine, in the
next 15 to 20 years it will reach 30% of the total food
market. Due to this, they will displace most traditional
medicines by 35… 50%.
When creating recipes for functional products, it
is preferable to use multifactor methods with a signifi-
cant number of limitations that take into account en-
ergy, nutritional value and taste. Due to the large list of
raw materials, as well as the number of physico-chem-
ical and technological factors used in their creation, it
is difficult to fully solve the problem without the use of
information technology - computer expert system of
adequate nutrition.

The basis of this system is a database of
knowledge, data and goals that accumulate information
about models, methods and algorithms for developing
individual products and diets according to the criteria
of nutritional, biological and energy value, structural
compliance and physiological adequacy to the needs of
the organism.
The use of an expert system of adequate nutrition
allows for minimal.
Choose the composition of the combined food ac-
cording to the selected criteria with the set restrictions
on the basis of various composition of components.
Variation of criteria and restrictions gives the chance to
reach the maximum efficiency of application of raw
materials, ingredients and actually finished products
and to pick up the most rational technologies of their
production.
In the process of developing the concept of func-
tional nutrition, the substantiation of the relevant terms
took an important place. For example, Acad. VA
Tutelyan called functional foods "products with speci-
fied properties, enriched with essential nutrients and
micronutrients." A detailed formulation is given by one
of the leading specialists in functional nutrition BA
Shenderov: "Functional food products are products of
natural or artificial origin, which are intended for sys-
tematic daily consumption and have a regulatory effect
on physiological functions, biochemical reactions and
psychosocial behavior through normalization of its mi-
croecological status ". The main purpose of these prod-
ucts is to restore the normal microflora of the human
body [6].
As early as the beginning of the twentieth century,
the Russian scientist II Mechnikov predicted that the
cause of many diseases is altered microflora, and later
he proved the interaction between the state of the mi-
croflora, quality and life expectancy. The microbiolog-
ical conditionality of many diseases served as a basis
for the development of a new direction in medicine and
the food industry - functional nutrition.
The potential of the functional food market is 120
billion US dollars or 5% of the total world food market.
In Japan, there is the FOSHU (Food for Specified
Health Use) program, adopted in 1975 and substantially
revised in 1991. It emerged after a decade of special
research by leading institutes commissioned by the
Ministry of Health and Welfare as a mechanism for
quality health improvement. population. The basis of
this program is a list of functional supplements, most of
which are aimed at normalizing the intestinal micro-
flora. This program is similar to programs in Germany,
France, Finland, Sweden, USA, Canada, China, Korea
and many other countries.
Based on this material, we can draw the following
conclusions:
change in the ecological conditions of human ex-
istence leads to the gradual replacement of the tradi-
tional range of food products with functional ones;
the market of functional products is one of the
promising areas of development;
due to the specific and biological action of func-
tional products requires enhanced state and public con-
trol over compliance with the requirements for quality,
safety, usefulness, adequacy of their use, which re-
quires the development of the necessary legal frame-
work;
rapid development of the market of functional
products requires their appropriate classification;
the existing range of functional products is devel-
oping disproportionately, along with oversaturated as-
sortment groups (soft drinks, sour milk drinks), there
are groups that have a limited number of product
names. Therefore, research is needed to expand the
range of functional products of other groups;
a prerequisite for the development of the market
for functional products is the widest, most proven and
clear information for consumers about the composition
and physiological effects of such products. This will
help eliminate speculation and falsification in terms of
production and trade.
The current state of the commodity market in
Ukraine also requires the development of approaches to
the identification of functional products, which is a nec-
essary component of assessing the consumer properties
of goods in terms of detection of counterfeiting, certifi-
cation testing and other measures.
One of the main areas of functional nutrition can
be considered therapeutic and prophylactic. It offers a
clearer differentiation in relation to certain factors that
affect the human body. Therapeutic nutrition should not
only increase the body's defenses, reactivity, but also
have a specific direction of action. To this end, appro-
priate foods and diets include components that supple-
ment the deficiency of BAS, improve the functions of
mainly damaged organs and systems, neutralize harm-
ful substances, promote their rapid excretion from the
body.
In the process of creating therapeutic and prophy-
lactic foods, an important role is given to medical and
biological requirements for raw materials, finished
products and dietary supplements, the ratio of additives
used, etc. These foods are used for therapeutic and sur-
gical practices and can be of three types: oral, enteral
and parenteral.
The most common are oral foods with a meat,
dairy, vegetable or combination base.
The development of therapeutic and prophylactic
foods is carried out in two directions:
creation on the basis of already developed prod-
ucts of general purpose with inclusion in their com-
pounding of one or several components of a target di-
rection, or with replacement of components of a prod-
uct on others;
development of new treatment and prevention
products without taking into account the basis of reci-
pes and technologies of traditional foods.
The general approach to the development of for-
mulations of therapeutic and prophylactic foods is
shown in.
The development of recipes for therapeutic and
prophylactic foods is carried out in stages. The creation
of therapeutic and prophylactic foods is based on cer-
tain recommendations:
determining the type of disease for which the
product is being developed;
study of the features of the disease;

study of medical recommendations on methods
and types of preparation of products and dishes that are
allowed or prohibited for consumption;
selection of the basis for product development;
the degree of readiness of the product;
choice of product type by consistency;
analysis of dietary supplements used for relevant
diseases;
study of medical and biological requirements for
dietary supplements and manufactured products;
justification for the use and selection of one or
more dietary supplements for the developed product,
their share;
choice of method of administration of dietary sup-
plements;
analysis of the compatibility of several used die-
tary supplements;
analysis of the compatibility of dietary supple-
ments and the chosen basis of the product;
assessment of the impact of dietary supplements
on the quality of the finished product;
justification of the mode, duration and method of
administration depending on the form of the product;
application of mathematical modeling and fore-
casting during the development of recipes and technol-
ogies;
development of product formulation;
development of technology for obtaining thera-
peutic and prophylactic food;
study of quality indicators of the finished product;
production of an experimental batch of product;
development and approval by scientific documen-
tation and recommendations for use;
creation of a label and marking;
conducting clinical trials;
obtaining a quality certificate;
product sales.
1. Choice of product orientation
2. Choosing the basis of the product
3. Processing of the percentage of the product base
4. Choice of dietary supplements that provide
product focus
The main stages of creating a functional product
are:
nutrition monitoring;
determination of medical and hygienic require-
ments for the functional product;
selection of an adequate product and functional in-
gredient;
modification of a food product into a functional
one, proof of a positive effect. All functional foods con-
tain ingredients that provide them functional properties.
D. Potter identified seven main types of functional in-
gredients: dietary fiber (soluble and insoluble), vita-
mins, minerals, ω-3 fatty acids, antioxidants, oligosac-
charides, probiotics.
Requirements for functional ingredients
Presence of scientifically substantiated properties
useful for nutrition and health;
Norm of daily consumption approved by special-
ists;
Safety from the standpoint of a balanced diet;
Presence of exact physical and chemical charac-
teristics and exact methods of their definition;
Lack of ability to reduce the nutritional value of
food;
Oral consumption as part of food, not in the form
of dosage forms (pills, capsules, powders);
Functional products according to the peculiarities
of composition, properties and technological specifics
of production are divided into the following main cate-
gories:
• traditional products that naturally contain a sig-
nificant amount of physiologically functional ingredi-
ent or group thereof;
• traditional products in which the content of com-
ponents harmful to health, which prevent the manifes-
tation of physiological action or biodegradability of the
functional ingredients that are part of the product, is
technologically reduced;
• traditional products, which are further enriched
with functional ingredients through a variety of techno-
logical techniques.
Functional products are divided into the following
categories (MV Roberfroid):
• natural products that contain the required group
of functional ingredients;
• natural products from which a component has
been removed that prevents the manifestation of physi-
ological activity of the functional ingredients present in
them;
natural products in which the original potential
functional ingredients are modified in such a way that
they begin to show their biological and physiological
activity, or this activity is enhanced;
natural food products, in which due to modifica-
tions the bioavailability of the functional ingredients in-
cluded in them is enhanced;
• natural products that are further enriched with a
functional ingredient or group of ingredients; natural or
artificial products, which as a result of a combination
of technological techniques acquire the ability to main-
tain and improve human health or reduce the risk of dis-
ease.
The following groups of functional products can
be distinguished on the market in Ukraine: breakfast ce-
reals, dairy products, margarines and soft drinks, spe-
cial foods. The following groups develop most dynam-
ically: milk and dairy products, oil and fat products,
confectionery.
One of the significant achievements of the late
twentieth century is the development of a fundamen-
tally new concept of "probiotics and functional nutri-
tion", which includes fundamental and applied aspects
of human health, medicine, nutrition, and biotechnol-
ogy. The term "functional nutrition" is now understood
as such biologically active food additives and foods
that, when included in the diet, provide the human body
not only with energy and plastic material, as they con-
trol and model (optimize) specific physiological func-
tions, biochemical reactions , help maintain health, re-
duce the risk of disease and accelerate recovery, ie have
a biocorrective effect [7].
Despite the low share of probiotics and functional
foods (no more than 3% of total food), according to the

world's leading experts in nutrition and medicine, in the
next 15 to 20 years it will reach 30% of the total food
market. Due to this, they will displace most traditional
medicines by 35… 50%.
When creating recipes for functional products, it
is preferable to use multifactor methods with a signifi-
cant number of limitations that take into account en-
ergy, nutritional value and taste. Due to the large list of
raw materials, as well as the number of physico-chem-
ical and technological factors used in their creation, it
is difficult to fully solve the problem without the use of
information technology - computer expert system of
adequate nutrition.
The basis of this system are knowledge bases, data
and goals, which accumulate information about mod-
els, methods and algorithms for developing individual
products and diets according to the criteria of nutri-
tional, biological and energy value, structural compli-
ance and physiological adequacy of the body.
The use of an expert system of adequate nutrition
allows for minimal
Choose the composition of the combined food ac-
cording to the selected criteria with the set restrictions
on the basis of various composition of components.
Variation of criteria and restrictions gives the chance to
reach the maximum efficiency of application of raw
materials, ingredients and actually finished products
and to pick up the most rational technologies of their
production.
In the process of developing the concept of func-
tional nutrition, the substantiation of the relevant terms
took an important place. For example, Acad. VA
Tutelyan called functional foods "products with speci-
fied properties, enriched with essential nutrients and
micronutrients." A detailed formulation is given by one
of the leading specialists in functional nutrition BA
Shenderov: "Functional food products are products of
natural or artificial origin, which are intended for sys-
tematic daily consumption and have a regulatory effect
on physiological functions, biochemical reactions and
psychosocial behavior through normalization of its mi-
croecological status ". The main purpose of these prod-
ucts is to restore the normal microflora of the human
body.
As early as the beginning of the twentieth century,
the Russian scientist II Mechnikov predicted that the
cause of many diseases is altered microflora, and later
he proved the interaction between the state of the mi-
croflora, quality and life expectancy. The microbiolog-
ical conditionality of many diseases served as a basis
for the development of a new direction in medicine and
the food industry - functional nutrition.
The potential of the functional food market is 120
billion US dollars or 5% of the total world food market.
In Japan, there is the FOSHU (Food for Specified
Health Use) program, adopted in 1975 and substantially
revised in 1991. It emerged after a decade of special
research by leading institutes commissioned by the
Ministry of Health and Welfare as a mechanism for
quality health improvement. population. The basis of
this program is a list of functional supplements, most of
which are aimed at normalizing the intestinal micro-
flora. This program is similar to programs in Germany,
France, Finland, Sweden, USA, Canada, China, Korea
and many other countries.
On the basis of the considered material it is possi-
ble to makethe following conclusions:
• change in the ecological conditions of human ex-
istence leads to the gradual replacement of the tradi-
tional range of food products with functional ones;
• the market of functional products is one of the
promising areas of development;
• due to the specific and biological action of func-
tional products requires enhanced state and public con-
trol over compliance with the requirements for quality,
safety, usefulness, adequacy of their use, which re-
quires the development of the necessary legal frame-
work;
• rapid development of the market of functional
products requires their appropriate classification;
• the existing range of functional products is de-
veloping disproportionately, along with oversaturated
assortment groups (soft drinks, sour milk drinks), there
are groups that have a limited number of product
names. Therefore, research is needed to expand the
range of functional products of other groups;
• A prerequisite for the development of the market
for functional products is the widest, most proven and
clear information for consumers about the composition
and physiological effects of such products. This will
help eliminate speculation and falsification in terms of
production and trade.
The current state of the commodity market in
Ukraine also requires the development of approaches to
the identification of functional products, which is a nec-
essary component of assessing the consumer properties
of goods in terms of detection of counterfeiting, certifi-
cation testing and other measures.
One of the main areas of functional nutrition can
be considered therapeutic and prophylactic. It offers a
clearer differentiation in relation to certain factors that
affect the human body. Therapeutic nutrition should not
only increase the body's defenses, reactivity, but also
have a specific direction of action. To this end, appro-
priate foods and diets include components that supple-
ment the deficiency of BAS, improve the functions of
mainly damaged organs and systems, neutralize harm-
ful substances, promote their rapid excretion from the
body.
In the process of creating therapeutic and prophy-
lactic foods, an important role is given to medical and
biological requirements for raw materials, finished
products and dietary supplements, the ratio of additives
used, etc. These foods are used for therapeutic and sur-
gical practices and can be of three types: oral, enteral
and parenteral.
The most common are oral foods with a meat,
dairy, vegetable or combination base [8].
The development of therapeutic and prophylactic
foods is carried out in two directions:
• creation on the basis of already developed prod-
ucts of general purpose with inclusion in their com-
pounding of one or several components of a target di-
rection, or with replacement of components of a prod-
uct on others;

• development of new treatment and prevention
products without taking into account the basis of reci-
pes and technologies of traditional foods.
The general approach to the development of for-
mulations of therapeutic and prophylactic foods is
shown. The development of recipes for therapeutic and
prophylactic foods is carried out in stages.
The creation of therapeutic and prophylactic foods
is based on certain recommendations:
• determining the type of disease for which the
product is being developed;
• study of the features of the disease;
• study of medical recommendations on methods
and types of preparation of products and dishes that are
allowed or prohibited for consumption;
• selection of the basis for product development;
• the degree of readiness of the product;
• choice of product type by consistency;
• analysis of dietary supplements used for relevant
diseases;
• study of medical and biological requirements for
dietary supplements and manufactured products;
• justification for the use and selection of one or
more dietary supplements for the developed product,
their share;
• choice of method of administration of dietary
supplements;
• analysis of the compatibility of several used die-
tary supplements;
• analysis of the compatibility of dietary supple-
ments and the chosen basis of the product;
• assessment of the impact of dietary supplements
on the quality of the finished product;
• justification of the mode, duration and method of
administration depending on the form of the product;
• application of mathematical modeling and fore-
casting during the development of recipes and technol-
ogies;
• development of product formulation;
• development of technology for the treatment and
prevention of food;
• study of quality indicators of the finished prod-
uct;
• production of an experimental batch of product;
• development and approval of scientific docu-
mentation and recommendations for use;
• creation of a label and marking;
• conducting clinical trials;
• obtaining a quality certificate;
• product sales.
1. Choice of product orientation
2. Choosing the basis of the product
3. Processing of the percentage of the product base
4. Choice of dietary supplements that provide
product focus
To enhance the therapeutic and prophylactic ef-
fect, extracts of medicinal herbs are enriched with malt
extract from sprouted barley grains. Barley-malt extract
has been recognized as a dietary product and the basis
for many drugs [9]. The most valuable in malt extract
are protein substances and a set of amino acids. The
therapeutic and prophylactic effect of malt extract is
also determined by the vitamin and mineral composi-
tion.
References
1. Smetanina K.I. Pharmaconutriciology as a sci-
entifically sound direction of preventive use of biolog-
ically active additives. Pharmacy. magazine. 2006. №
6, pp. 34–37.
2. Bondar M., Solomon A., Dyakonova A. Sub-
stantiation of technology of fermented sour milk - des-
serts with bifidogenic properties. East - European Jour-
nal of Advanced Technology 1/11 (97) 2019. P. 6-16.
3. Artyukhova S.V., Zaika N.A. Sour milk dessert
for functional nutrition. Dairy industry. № 6. 2004. S.
56-57.
4. Law of Ukraine "On Food Safety and Quality"
Information of the Verkhovna Rada.2005 .№ 50.
5. Zobkova Z.S. Production of whole milk prod-
ucts using proteins and fats of vegetable and animal
origin. Moscow, 1983. 40 p.
6. Krasnikova S.L., Salakhova V.V., Sharobay
I.V. Bifidobacteria and their use in the dairy industry.
Moscow, 1991. 32 p.
7. Muslimanova MM Combined dairy and vegeta-
ble products. Dairy industry. 2005. № 5. S. 72–73.
8. Bondar M.M., Vlasenko V.V., Solomon A.M
Semko T.V. Functional foods with fillers. All-Ukrain-
ian scientific and technical journal "Technology, en-
ergy, transport of agro-industrial complex", Vinnytsia,
2016. Issue 3 (95). Pp. 106-109.
9. Bondar M. The use of probiotics and prebiotics
in dairy drinks. Scientific thought. 2020 №42. Vol.1.
Pp. 14-23.

МАТЕМАТИЧНА МОДЕЛЬ ГІДРОСТАТИЧНОЇ ТРАНСМІСІЇ ТИПУ ГСТ-90
Гречко Р.О.
Вінницький національний аграрний університет,
аспірант кафедри машин та обладнання сільськогосподарського виробництва
MATHEMATICAL MODEL OF HYDROSTATIC TRANSMISSION TYPE HTS-90
Hrechko R.
Vinnytsia National Agrarian University,
graduate student of the Department of Machinery and Equipment of Agricultural Production
DOI: 10.24412/9215-0365-2020-56-1-16-24
Анотація
В роботі відображено створення концептуальної моделі гідростатичної трансмісії, її формалізацію та
перетворення у математичну та комп'ютерну модель, подальше дослідження отриманої моделі за допомо-
гою аналітичних та чисельних методів і сучасних комп'ютерних технологій.
В результаті математичного моделювання гідростатичної трансмісії типу ГСТ-90, було отримано ос-
цилограми перехідних процесів зміни тиску в гідросистемі, витрат робочої рідини та переміщень запірно-
регулюючих елементів гідростатичної трансмісії. Отримані результати дають можливість проаналізувати
роботу гідростатичної трансмісії типу ГСТ-90 з метою розроблення заходів по удосконаленню її констру-
кції.
Abstract
This paper reflects the creation of a conceptual model of hydrostatic transmission, its formalization and trans-
formation into a mathematical and computer model, further study of the obtained model using analytical and nu-
merical methods and modern computer technology.
As a result of mathematical modeling of hydrostatic transmission type HST-90, oscillograms of transients of
pressure change in hydraulic system, working fluid flow and movements of shut-off and regulating elements of
hydrostatic transmission were obtained. The obtained results make it possible to analyze the operation of the hy-
drostatic transmission type HST-90 in order to improve its design.
Ключові слова: гідропривод, гідростатична трансмісія, математична модель.
Keywords: hydraulic drive, hydrostatic transmission, mathematical model.
Використання гідравлічного привода на само-
хідних машинах для привода ходу та в якості при-
вода робочих органів вже давно є світовою тенден-
цією в сільськогосподарському, будівельному та
дорожньому машинобудуванні. На сьогодні об'єм-
ний гідропривод активно розвивається і з кожним
роком зростають параметри гідросистеми, вимоги
до рівня тисків та витрат, зниження коливань та за-
побігання виникненню кавітаційних процесів [1].
Типовими представниками гідрооб’ємних приводів
є гідростатичні трансмісії типу ГСТ-90, які потре-
бують дослідження та вдосконалення для відповід-
ності новітнім вимогам.
Для дослідження роботи гідростатичної транс-
місії типу ГСТ-90 раціональним є метод математи-
чного моделювання. Математична модель гідроста-
тичної трансмісії зображується системою звичай-
них диференціальних рівнянь у формі Коші й нелі-
нійними алгебраїчними рівняннями, що супрово-
джуються набором допоміжних формул. Диферен-
ціальні рівняння традиційно поділяють на звичайні
диференціальні рівняння (так звані ODE – ordinary
differential equations), в яких шукається невідома
функція, що залежить лише від однієї незалежної
змінної. Якщо ж невідома функція залежить від
двох, або більшої кількості незалежних змінних, то
рівняння для неї називають диференціальним рів-
нянням у частинних похідних (так звані PDE –
partial differential equations) [2].
На сьогодні гідростатичні трансмісії типу
ГСТ-90 випускаються ПрАТ «Гідросила АПМ» (м.
Кропивницький) за ліцензією компанії Sauer-
Sundstrand.

Рис. 1 – Гідравлічна схема гідростатичної трансмісії
1 – насос; 2 – насос підживлення;3, 7, 8 – запобіжні клапани; 4, 5 – зворотні клапани;6 – гідромотор;
9 – шунтувальний розподільник; 10 – переливний клапан; 11 – дроселі; 12 – розподільник;
13 – гідроциліндр; 14 – гідролінія нагнітання; 15 – гідролінія всмоктування;
Основними вузлами в конструкції ГСТ-90 є ре-
гульований аксіальний роторно-поршневий насос
1, з'єднаний гідравлічними лініями 14, 15 з нерегу-
льованим аксіально-поршневим гідромотором 6.
На одному валу з насосом 1 змонотовано насос пі-
дживлення 2 шестеренного типу, який слугує для
нагнітання рідини через зворотні клапани 4 та 5 ро-
бочої рідини у основні гідролінії 14 та 15. Для запо-
бігання перевищення максимально допустимого
тиску у гідролінії підживлення встановлено запобі-
жний клапан 3.
В кришку гідромотора 6 вмонтовано два запо-
біжних клапана непрямої дії 7, 8, призначені для об-
меження пікових тисків в основних гідролініях 14
та 15. З метою подачі робочої рідини на охоло-
дження та очищення від продуктів зносу у клапан-
ній коробці гідромотора 6 встановлено шунтуваль-
ний розподільник 9, який з'єднує лінію з меншим
тиском (зливна магістраль) з лінією зливу в корпус
гідромотора через переливний клапан 10. Перелив-
ний клапан 10 - призначений для підтримки зада-
ного тиску у зливній гідролінії, яка спрямовує ро-
бочу рідину під тиском 10-12,7 бар до теплообмін-
ника (радіатора) і далі до бака. В підторцеві
порожнини шунтувального розподільника 9 вста-
новлено постійні дроселі 11, які сприяють змен-
шенню швидкості переходу золотника шунтуваль-
ного розподільника 9 в іншу позицію, в результаті
чого зникає реакція гідростатичної трансмісії на
швидкозмінні процеси коливань швидкості обер-
тання вала гідромотора 6 та коливань тиску у осно-
вних гідролініях 14 та 15 [3].
Рис. 2 – Розрахункова схема гідростатичної трансмісії типу ГСТ-90
Для дослідження роботи гідростатичної транс-
місії типу ГСТ-90 методом математичного моделю-
вання розроблено розрахункову схему, яку пока-
зано на рисунку 2. На схемі позначені узагальню-
ючі координати елементів системи – для
механічних ланок це є лінійні або кутові перемі-
щення, а для гідросистеми – тиск та витрата робочої
рідини на характерних ділянках. Також на розраху-
нковій схемі позначені параметри фізичних проце-
сів, які розглядались під час математичного моде-
лювання, а саме: об’єми порожнин характерних ді-
лянок, коефіцієнти перетоків, коефіцієнти в’язкого
тертя, маси та моменти інерції рухомих ланок, жо-
рсткості пружних елементів.

При складанні математичної моделі з враху-
ванням результатів попередніх досліджень були
прийняті такі припущення:
• густина, в’язкість та коефіцієнт витрати ро-
бочої рідини не залежать від температури завдяки
роботі гідросистеми в усталеному температурному
режимі;
• не враховуються втрати тиску у внутрішніх
каналах насоса і на зовнішніх клапанах, як такі, що
звичайно мають незначну величину;
• коефіцієнт податливості рідини не зале-
жить від тиску і вмісту газової складової, так як в
усталеному режимі роботи насоса його величина
змінюється незначно;
• тиск підпору на зливі незначний і практи-
чно незмінний;
• відхилення змінних від усталених значень
є малими;
• пружини гідроапаратів працюють у межах,
де їх характеристики лінійні і не відбувається від-
рив їх торців від поверхонь контакту;
• пружні властивості корпусів гідропри-
строїв, каналів та гідроліній враховуються зведе-
ним модулем об’ємної пружності робочої рідини;
• відстань між елементами гідросистеми не-
значна, що дозволяє розглядати її як систему з зо-
середженими параметрами і не розглядати вплив
хвильових процесів.
Математична модель гідростатичної трансмісії
включає рівняння, що описують зміну кожної уза-
гальнюючої координати. Фізичні закономірності,
якими визначаються особливості процесів при ро-
боті гідростатичної трансмісії це рівняння нерозри-
вності потоків робочої рідини на характерних діля-
нках гідросистеми, а також рівняння сил та руху ме-
ханічних ланок системи.
Математична модель гідростатичної трансмісії
включає такі рівняння нерозривності потоків робо-
чої рідини на характерних ділянках гідросистеми.
Рівняння балансу витрат в гідролінії нагні-
тання:
01 2 3 1 1 1 1Q ,Н к к к е д пр гм вит дефQ Q Q Q Q Q Q Q= − + − + + + + + (1)
де Qн – подача насоса, QК01 – витрата робочої
рідини через зворотний клапан К01, QК2 – витрата
робочої рідини через запобіжний клапан К2, QК3е –
витрата робочої рідини на виході клапана К3, Qд1 –
витрата робочої рідини через дросель д1 у підтор-
цеву порожнину шунтувального розподільника,
Qпр1 – витрата робочої рідини із нагнітальної гідро-
лінії через шунтувальний розподільник, Qгм – ви-
трата робочої рідини, яку споживає гідромотор,
Qвит1 – витрата на витоки робочої рідини із напірної
гідролінії, Qдеф1 – витрата робочої рідини, викли-
кана деформацією порожнин, заповнених робочою
рідиною, під дією тиску р1.
Рівняння балансу витрат в гідролінії всмокту-
вання:
2 2 2 3 02 2 2Q ,гм пр д к е к к Н вит дефQ Q Q Q Q Q Q Q= + − + − + + + (2)
де Qпр2 – витрата робочої рідини зі всмоктува-
льної гідролінії через шунтувальний розподільник,
Qд2 – витрата робочої рідини через дросель д2 у пі-
дторцеву порожнину шунтувального розподіль-
ника, QК2е – витрата робочої рідини на виході кла-
пана К2, QК3 – витрата робочої рідини через запобі-
жний клапан К3, QК02– витрата робочої рідини
через зворотний клапан К02, Qвит2 – витрата на ви-
токи робочої рідини із всмоктувальної гідролінії,
Qдеф2 – витрата робочої рідини, викликана деформа-
цією порожнин, заповнених робочою рідиною, під
дією тиску р2.
Рівняння балансу витрат в гідролінії піджив-
лення:
01 02 1 ,п к к к витп дефпQ Q Q Q Q Q= + + + + (3)
де Qп – подача насоса підживлення, QК1 – ви-
трата робочої рідини через запобіжний клапан К1,
Qвитп – витрата на витоки робочої рідини із порож-
нини гідролінії підживлення, Qдефп – витрата робо-
чої рідини, викликана деформацією порожнин, за-
повнених робочою рідиною, під дією тиску рп,
Рівняння балансу витрат шунтувального роз-
подільника:
4 4 3 3,пр к vк вит дефQ Q Q Q Q= + + + (4)
де Qпр – витрата робочої рідини через шунтува-
льний розподільник, Qк4 – витрата рідини через пе-
реливний клапан К4, Qvк4 – витрата рідини, викли-
кана рухом переливного клапана К4 із швидкістю
V, Qвит3 – витрата на витоки з переливного клапана
К4, Qдеф3 – витрата робочої рідини, викликана дефо-
рмацією порожнин, заповнених робочою рідиною,
під дією тиску р4.
Рівняння балансу витрат через запобіжний кла-
пан К2:
1 2 2 2 1 4,d k d k ut дефQ Q Q Q= + + (5)
де Qd1k2 - витрата робочої рідини через перший
дросель клапана К2, Qd2k2 - витрата робочої рідини
через другий дросель клапана К2, Qut1 – витрата на
перетікання робочої рідини у порожнинах клапана
під дією тиску рк2.
Рівняння балансу витрат через запобіжний кла-
пан К3:
1 3 2 3 2 5,d k d k ut дефQ Q Q Q= + + (6)
де Qd1k3 - витрата робочої рідини через перший
дросель клапана К3, Qd2k3 - витрата робочої рідини
через другий дросель клапана К3, Qut2 – витрата на
перетікання робочої рідини у порожнинах клапана
під дією тиску рк3.
Рівняння балансу витрат через дросель д1:
1 3 6,д vпр ut дефQ Q Q Q= + + (7)
де Qvпр – витрата робочої рідини викликана ру-
хом золотника шунтувального розподільника із
швидкістю V, Qut3 – витрата на перетікання робочої

рідини через дросель д1, Qдеф6 – витрата робочої рі-
дини, викликана деформацією порожнин, заповне-
них робочою рідиною, під дією тиску р6.
Рівняння балансу витрат через дросель д2:
2 4 7 ,д vпр ut дефQ Q Q Q= + + (8)
де Qut4 – витрата на перетікання робочої рідини
через дросель д2, Qдеф7 – витрата робочої рідини,
викликана деформацією порожнин, заповнених ро-
бочою рідиною, під дією тиску р7.
У рівняннях (1) – (8) складові визначаються за
наступними залежностями:
- витрати робочої рідини через зворотні кла-
пани К01 та К02
01 1
01 01 1 01
1
2
, ,
0
K n
к K n K
n
f p p
Q f p p f
p p


→ 
= − =
→ 
(9)
02 2
02 02 2 02
2
2
, ,
0
K n
к K n K
n
f p p
Q f p p f
p p


→ 
= − =
→ 
(10)
де μ – коефіцієнт витрати робочої рідини, ρ –
густина робочої рідини, fK01, fK02 – площі робочих
вікон зворотних клапанів К01, К02, рп – тиск у сис-
темі підживлення, р1 – тиск у гідролінії нагнітання,
р2 – тиск у гідролінії всмоктування.
- витрати робочої рідини через запобіжний
клапан К1 гідролінії підживлення
1 1
1 1 1
1
2
, ,
0
K n K
к K n K
n K
f p p
Q f p f
p p


→ 
= =
→ 
(11)
де fK1 – площа робочого вікна запобіжного клапана К1, рк1 – тиск налаштування клапана.
- витрати робочої рідини через переливний клапан К4
4 4 5
4 4 4 5 4
4 5
2
, ,
0
K
к K K
f p p
Q f p р f
p p


→ 
= − =
→ 
(12)
4 4 4,vк к кQ f V= (13)
де fK4 – площа робочого вікна переливного кла-
пана К4, р4 – тиск у порожнині між шунтувальним
розподільником та переливним клапаном, р5 – тиск
у зливній порожнині, Vк4 - швидкість переміщення
запірно-регулюючого елемента переливного кла-
пана К4.
- витрати робочої рідини через робочі вікна
шунтувального розподільника
1 2 1
1 1 1 4 1
2 1
2
, ,
0
np
np np np
f p p
Q f p p f
p p


→ 
= − =
→ 
(14)
2 1 2
2 2 2 4 2
1 2
2
, ,
0
np
np np np
f p p
Q f p p f
p p


→ 
= − =
→ 
(15)
,vпр пр прQ f V= (16)
де fпр1, fпр2 – площі робочих вікон шунтуваль-
ного розподільника, fпр – площа торця золотника
шунтувального клапана, Vпр - швидкість перемі-
щення золотника шунтувального клапана.
- витрати робочої рідини через дроселі під то-
рцями шунтувального розподільника
1 1 1 6
2
,д дQ f p p

= − (17)
2 2 2 7
2
,д дQ f p p

= − (18)
де fд1, fд2 – площі дроселів д1, д2, р6, р7 – тиски
у порожнинах між дроселями і торцями шунтуваль-
ного розподільника.
- витрати робочої рідини через запобіжний
клапан непрямої дії К2
2 1 2 2 2
2 2 2 2
1 2 1 2 1 2
2 2 2 2 2 2
2 2 1 2
2 2
,
,
2
,
2
,
2
,
,
k d k zк vk
k е d k zк
d k d k к
d k d k к
zк zк
vk рk pk
Q Q Q Q
Q Q Q
Q f p p
Q f p p
Q f p p
Q f V






= + +
 = +

= −



= −


= −

 =
(19)
де fд1к2, fд2к2 – площі дроселів запобіжного кла-
пана К2, fzк2 – площа зливного вікна запобіжного
клапана К2, fрк – площа торця поршня запобіжних
клапанів К2 та К3, Vpk2 - швидкість переміщення по-
ршня запобіжного клапана К2, рк2 – тиски у запобі-
жному клапані К2.

VOL 1, No 56 (56) (2020)

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VOL 1, No 56 (56) (2020)