Кафедра міжнародного туризму та готельно-ресторанного бізнесуhttp://biblio.umsf.dp.ua/xmlui/handle/123456789/11492026-04-13T14:37:39Z2026-04-13T14:37:39ZІнноваційні технології в туризмі та гостинності : навчальний посібникДжинджоян, В. В.Тесленко, Т. В.Горб, К. М.http://biblio.umsf.dp.ua/xmlui/handle/123456789/74152025-03-05T11:36:43Z2025-03-05T00:00:00ZІнноваційні технології в туризмі та гостинності : навчальний посібник
Джинджоян, В. В.; Тесленко, Т. В.; Горб, К. М.
Розкрито інновації у соціально-культурному сервісі та туризмі з використанням досвіду вітчизняних та зарубіжних досліджень, особливості інноваційних процесів, а також еволюційні зміни у цих галузях. Розглянуто функції інновацій та управління інноваційною діяльністю у туризмі та гостинності, принципи сталого розвитку туризму, методи оцінки економічної ефективності інновацій, вплив науково-технічного прогресу у суміжних з туризмом галузях на нововведення у туристській діяльності. Наведені матеріали ґрунтовно розкривають теоретичні основи та практичний інструментарій функціонування індустрії туризму з урахуванням національного та світового досвіду. Уміщені основні поняття дисципліни, завдання для поточного оцінювання і питання до підсумкового контролю щодо засвоєння матеріалу,та список рекомендованої літератури. Призначено для здобувачів вищої освіти, аспірантів, викладачів та фахівців, які приймають інноваційні рішення.
2025-03-05T00:00:00ZForecasting Ukraine’s external public debt under uncertainty conditionsRazinkova, M.Filatova, H.Pylypenko, A.Nebaba, N.Firsov, O.Zhuravka, F.http://biblio.umsf.dp.ua/xmlui/handle/123456789/74062025-03-05T07:18:12Z2025-03-05T00:00:00ZForecasting Ukraine’s external public debt under uncertainty conditions
Razinkova, M.; Filatova, H.; Pylypenko, A.; Nebaba, N.; Firsov, O.; Zhuravka, F.
Forecasting external public debt under conditions of uncertainty is important as it allows
the country to respond adequately to economic and financial challenges, promotes efficient
management of financial resources, formation of a stable financial policy and
ensures the country's external debt security, which are critical elements for ensuring
economic sustainability and sustainable development. The article's main purpose is to
critically analyze and apply existing time-series forecasting methodologies to determine
the future values of Ukraine's external public debt in conditions of uncertainty caused
by the still unresolved consequences of the COVID-19 pandemic and russia's invasion
and full-scale war in Ukraine. Using three forecasting methods, namely trendline extrapolation,
exponential smoothing, and autoregressive and moving average models,
the paper forecasts the volume of external public debt until 2029 and presents a graphical
representation of the debt dynamics from 2011 to 2029. The most pessimistic forecast
for the growth of external public debt was revealed when applying the method of
data extrapolation based on the trendline. A comparative analysis of the forecast values
for the three forecasting methods has revealed common trends in the growth of public
debt, as well as the key advantages and disadvantages inherent in each model. Importantly,
the article emphasizes the common risks identified in forecasting Ukraine's
external debt using time series analysis models, including the problem of achieving only
short-term forecasting accuracy and insufficient flexibility taking into account complex
and unexpected changes that may arise in conditions of uncertainty and economic instability.
The results of the study provide valuable information for policymakers and
stakeholders trying to navigate the complexities of managing external public debt under
uncertainty.
2025-03-05T00:00:00ZImproving the quality of apple juice by using hydrodynamically activated polymer flocculants in the coagulation processPogrebnyak, VolodymyrPerkun, IrynaPogrebnyak, AndriyNikolaienko-Kamyshova, TetianaKucher, MarharytaSabirov, OleksandrNebaba, Nataliahttp://biblio.umsf.dp.ua/xmlui/handle/123456789/72212025-02-19T13:35:19Z2025-02-19T00:00:00ZImproving the quality of apple juice by using hydrodynamically activated polymer flocculants in the coagulation process
Pogrebnyak, Volodymyr; Perkun, Iryna; Pogrebnyak, Andriy; Nikolaienko-Kamyshova, Tetiana; Kucher, Marharyta; Sabirov, Oleksandr; Nebaba, Natalia
Results and discussions. It was found that treating a mixture of juice
and polymeric flocculants polyethylene oxide and polyacrylamide during
flow in a circular tube results in increased clarification rate of apple juice
and reduced flocculant consumption only in turbulent mode. Experiments
on apple juice clarification using activated flocculants demonstrated the
high efficacy of the triple injection method.
The optimum concentration of polyethylene oxide was 1.5 and 1.5 mg/l
(2 and 3 portions), and bentonite 340 mg/l (1 portion). On the basis of the
established effect of turbulence on the flocculation process by varying the
molecular concentration characteristics of polyethylene oxide solutions
injected into the juice and the methods of their injection, rational
parameters of apple juice clarification were obtained. The sensory analysis
of apple juices made from different varieties of apples allowed to juice
properties (appearance, color, consistency, smell, and taste) and proved the
high quality of the products. The determined sensory assessments of the
quality of apple juices processed using activated polyethylene oxide on a
5-point scale, taking into account the weighting coefficients of indicators
(appearance, color, consistency, smell, and taste) for juices from apples of
Glory to the Winners, Jonathan, Wealthy, and Snow Calville varieties were
as follows: 4.97, 4.95, 4.93 and 4.93, respectively.
2025-02-19T00:00:00ZIntensification of water jet cutting process in deepfrozen food productsPogrebnyak, AndriyKorneyev, МaximPogrebnyak, VolodymyrYudina, OlenaNebaba, NataliaVishnikina, Olenahttp://biblio.umsf.dp.ua/xmlui/handle/123456789/72192025-02-19T13:26:11Z2025-02-19T00:00:00ZIntensification of water jet cutting process in deepfrozen food products
Pogrebnyak, Andriy; Korneyev, Мaxim; Pogrebnyak, Volodymyr; Yudina, Olena; Nebaba, Natalia; Vishnikina, Olena
Results and discussions. It was found that the increasing the
pressure from 200 to 500 MPa results in a nearly 21-fold and 6-
fold increase in the depth of cut for nozzles with diameters of
0.210-3 and 0.410-3 m, respectively. Additionally, increasing
the nozzle opening diameter leads to an increase in the depth of
cut in the frozen food product. At the same time, the maximum
cutting depth in the food product at the temperature of -11 °C
did not exceed 82,510-3 m with the pressure of 500 MPa.
Reducing the temperature of the food product to -11 °C and
below excludes the possibility of using water jet cutting at the
pressure of 250–300 MPa, and the necessity of creating
pressures above 300 MPa causes a sharp increase in the cost of
water jet cutting equipment. Experimental verification was
conducted to evaluate the feasibility of using a water jet with
small ice particles to enhance the hydro-cutting. The process of
hydro-cutting deep-frozen food products can be intensified by
adding small ice particles to the water jet, which is highly
effective but also expensive. Alternatively, a water-nitrogen jet
that employs ice microparticles as an abrasive, formed by
cooling the water jet with liquid nitrogen vapour, is a costeffective
way to significantly improve the water jet cutting
process for deep-frozen food products.
2025-02-19T00:00:00Z