The anti-covid restrictions have resulted in a reduction of the total world energy consumption. At the same time, the transfer of the activities to home increased the household consumption of electricity by up to 30%. In ...

Agro-industrial waste management is an important problem of modern society as agriculture and food industry are important sources of waste. Wine production generates a considerable amount of winemaking waste (grape marc). ...

The yogurt was obtained from a combination of 50% goat's milk and 50% cow's milk with the inclusion of scald fruits of aronia (Aronia melanocarpa), raspberries (Rubus idaeus), strawberry (Fragaria xanassa). Physico-chemical ...

The main purpose of this study is to revitalize the concept of wise and controlled supply of water for domestic, industrial and agricultural applications which facilitate sustainable usage of fresh water resources. As ...

Currently, the district heating systems (DHSs) are intensively promoted both nationally and globally. The advantages of using these systems in urban areas compared to individual heating systems are practically indisputable. ...

Target recognition is of great importance in military and civil applications – object detection, security and surveillance, access and border control, etc. In the article the general structure and main components of a ...

The electric power industry development mean increases the electric grids flexibility through the use of various devices type (FACTS) controlled by means of power electronics and being an element of the Smart Grid. This ...

The processes of manufacturing machines and appliances show a continuous tendency to increase the degree of automation. An important role in the automation of manufacturing processes is played by the constructive ...

Currently, the application of technical advances to production plays an important role in improving productivity and saving production costs. The techniques applying information technology bring high efficiency, accuracy, ...

The aim of the research is to develop new bakery products with increased functional value by adding ingredients from the biomass of Spirulina platensis. High quality wheat flour (P1), oatmeal (P2) and whole wheat flour ...