Prospective technologies of industrial processing of whey from sour milk cheese

Размещено на http://www.allbest.ru/

State Biotechnological University

Prospective technologies of industrial processing of whey from sour milk cheese

Kolesnyk V., Polupan V., Penkina N., Penkin A., Veretennikov S., Veretennikov O.

Introductions

Industrial processing of milk using traditional technologies at the current level of technical development is associated with the production of by-products and intermediate products, as well as with the generation of waste and regulatory losses.

The main and most valuable components of secondary raw materials for milk processing are proteins, milk fat and carbohydrates (lactose). In addition to them, they contain mineral salts, non-protein nitrogenous compounds, vitamins, enzymes, hormones, immune bodies, organic acids, that is, practically all the constituent parts of dry milk residue and water.

Products based on dairy secondary raw materials are characterized by high nutritional and biological value, dietary and even medicinal properties.

Directed bioenergetic action on milk as a complex polydisperse system leads to separation into protein-fat concentrate (cheese, sour milk cheese, casein) and filtrate (whey). Whey, as a natural by-product, is characterized by high nutritional and biological value, specific composition and physicochemical properties [1]. It should be noted that the study of the chemical composition and properties of whey, the development of new technological solutions for obtaining milk-containing products based on it is currently an urgent issue.

Presenting main material

Whey is a complex polydisperse system. The sizes, volume and mass of dispersed particles vary widely. Components such as lactose and mineral salts are dissolved in water - the dispersion medium. In turn, the salt solution serves as a dispersion medium for proteins and calcium salts, keeping them in a colloidal state. For fat, the dispersion medium is the entire whey plasma, therefore fat forms an emulsion or suspension [2]. The fat in whey is in a finely dispersed state.

Whey proteins in their native state form relatively stable colloidal solutions [3]. This is explained by the fact that electric charges are placed in the intermediate layer between the dispersed phase and the dispersion medium of the heterophase whey system [4].

Protein molecules are negatively or positively charged because amino acid residues contain groups capable of ionization. In addition, surface charge can arise not only as a result of particle dissociation, but also as a result of ion adsorption. Charged particles of whey proteins attach water molecules to form a hydrated shell. Hydrophilic colloids are formed, the stability of which is provided by both electric charges and a hydrate shell [5].

In the form of a true solution, whey contains mineral salts, carbohydrates, water-soluble vitamins, non-protein nitrogenous compounds, organic acids [6].

Valuable properties of individual components of whey determine its use during the production of a number of food products. It should be noted that the use of the entire complex of whey nutrients sometimes negatively affects the quality of products. In particular, the production of many whey drinks is based on the division of its polydisperse system into components of monodisperse systems.

Separation of fat from whey is necessary because fat acts as a foam destabilizer and negatively affects the transparency of beverages. The protein fraction increases turbidity, reduces stability during storage and weakens the refreshing effect of drinks [7]. In addition, the removal of proteins contributes to the weakening of the whey taste, one of the causes of which is the reaction involving proteins.

Thus, the fractionation of whey nutrients is a promising direction in obtaining food functional ingredients, expanding the range of products based on them, in the development of new and improvement of existing technologies.

Currently, there are many technologies for purifying whey. Cleaning from milk fat by separation does not cause difficulties. Separating the colloidal and ion-molecular systems of whey is a more difficult task. There are many ways to separate and concentrate the protein phase of whey, but none of them is 100% effective.

To isolate proteins, it is necessary to change their structure. Denaturation changes the structure and aggregate state of particles and, in turn, promotes coagulation [8]. Denaturation of proteins can be carried out both by physical effects (thermal denaturation, flotation, electrocoagulation) and by using chemical methods [9].

The most common physical methods of protein denaturation include heating (thermal denaturation). Disadvantages of this method: the degree of isolation of whey proteins is no more than 25% (mainly heat-sensitive fractions are isolated), significant loss of native properties of proteins and other components of whey, formation of cloudy filtrate. In addition, part of the fractions of protein substances remains in the whey.

The low effict of thermal denaturation is explained by the significant change in the pH of the whey compared to the pH at the isoelectric point of the main protein fractions, which moves due to a change in the reaction. The milk whey is heated to 92.5 ± 2.5°C, acidified to pH 6.0...6.5, acidity titrated to 15°T and vitrified for 10... 15 minutes. As an acidifier add grub soda, ammonium or sodium hydroxide, caustic soda. Before the acidification reaction of the medium is added, the mixture is brought to the isoelectric point of the proteins, whereby the salt connection of the protein particles collapse and coagulation occurs [10]. The level of visibility of nitrogenous liquids of the ore becomes 55...60%. A significant drawback of the method is the turbidity of the milk whey.

The introduction salts of calcium into the whey also increases the effectiveness of thermal coagulation. Calcium is sorbed on the surface of the protein globule, resulting in a loss of stability due to further association with flakes in sediment [11]. However, coagulation in the presence of calcium salts is unacceptable in the production of certain types of products due to the fact that there is a sharp increase in calcium in the whey, which is undesirable at the time of production through the creation of turbidity and sediment.

In addition to thermal denaturation, electrocoagulation with carbon, platinum, and aluminum electrodes is used to isolate proteins. Under optimal conditions, up to 65...70% of the proteins in the whey are released [12].

Promising methods of cleaning cheese whey include electroflotation, which separates up to 75% of proteins and mineral salts, the content of dry substances in whey decreases from 6% to 4,8%.serum milk whey fat

The most common method of denaturing whey proteins is based on chemical interactions with the use of complexing agents [13]. Reagents selectively interact with proteins, forming difficult- to-dissolve complexes with a large molecular weight. The precipitate is removed by centrifugation or separation.

A known method of protein isolation is based on the adsorption of special substances on the surface of proteins and the isolation of proteins with a solvent. Adsorption efficiency increases as a result of the functional interaction of -СООН and -NH2 groups on the surface of proteins and adsorbents [14].

The most difficult issue is the isolation of proteins in their native state, coagulation without denaturation. Proteins obtained in this way dissolve easily in water, are characterized by high nutritional and biological value, manufacturability and can be directly introduced into food products.

Recently, research on ultrafiltration of milk and dairy products - the most promising, economical and rational way of nutrient fractionation - has been expanding all over the world. The advantages of ultrafiltration are obvious: it is the only method that allows you to remove part of the calcium salts present in colloidal form, it is characterized by low energy consumption, simplicity of the design solution, and a reduction in material and labor costs per unit of production.

The process of ultrafiltration is the separation of dissolved substances when passing through a semipermeable membrane with a diameter of 10...100 nm.

During the ultrafiltration of milk whey, cellulose acetate membranes with protein selectivity ф = 91...97% were used; polysulfonamide membranes ф = 92,5%. The ultrafiltration unit consisted of two flat-chamber modules and a pump.

For membrane separation, the milk whey was sent to the common collector from below, where it was evenly distributed in the container above the membranes, the protein fraction was concentrated during the passage of the milk whey through the membrane.

The chemical composition of the ultrafiltrate of whey from sour milk cheese depends on the selectivity of the used membranes and the concentration factor. The membranes used for ultrafiltration are characterized by selective properties: proteins 90...92%, lactose 8...8,5%.

Comparative results of the chemical composition of whey from sour-milk cheese and ultrafiltrate of whey from sour-milk cheese are given in the table 1.

Table 1 Chemical composition of whey from sour-milk cheese and ultrafiltrate of whey from sour-milk cheese (р>0,95, n=5)

The analysis of the obtained experimental data shows that in the process of ultrafiltration fractionation, whey from sour-milk cheese undergoes significant changes due to the concentration of high molecular weight compounds.

In addition to the concentration of high molecular weight compounds, the mineral composition of fractionation products changes during ultrafiltration. The content of macroelements (sodium, potassium, magnesium) has undergone minor changes. The content of calcium and phosphorus in the ultrafiltrate decreased by almost two times. This is due to the presence of these macroelements in whey mostly in the form of soluble mineral salts bound to proteins. In addition, the degree of dissociation of mineral salts is known to depend on pH: during a decrease in the acidity of the environment, a redistribution of macroelements occurs in the saline composition of the whey, due to the dissociation of a number of elements of insoluble forms of salts.

During ultrafiltration, the total content of riboflavin and thiamine increases, since these vitamins are present in the whey in a free and bound state. Thiamine is combined with a protein carrier, riboflavin is easily esterified by phosphoric acid and in this form is part of a number of enzymes, nicotinic acid is part of dehydrogenase enzymes. Thus, thiamine and riboflavin, which are bound to proteins and are part of enzymes, are retained by the membrane and their mass fraction does not increase during ultrafiltration. The decrease in the content of ascorbic acid is due to the fact that its main part is in a dissolved state and does not pass to the ultrafiltrate. In addition, as a result of contact with metal pipelines, irreversible oxidation of ascorbic acid occurs.

Non-protein nitrogenous compounds, which make up 35% of the total protein content in the whey, pass into the filtrate. Lactose is a low molecular weight component of whey and almost completely passes into the filtrate. The content of lactic acid in the ultrafiltrate changes slightly, compared to the whey.

Thus, ultrafiltration allows you to fractionate the whey and obtain two systems - colloidal and ion-molecular.

Conclusions

The above-mentioned studies have proven the prospects of using the ultrafiltration process. In the process of ultrafiltration, the membrane traps high-molecular compounds (proteins), as well as some compounds present in a colloidal state, in particular, calcium salts. Low molecular weight substances (lactose, mineral salts, vitamins) and the solvent freely pass through the pores of the membrane into the filtrate.

Ultrafiltration makes it possible to organize large-scale production of purified functional ingredients from whey from sour- milk cheese.

Expanding the range and improving the production technologies of products based on milk whey, organizing its industrial processing will allow implementing the principles of zero-waste technology, increasing the resources of whole food products, increasing the economic efficiency of production and eliminating pollution of environmental objects.

References

1. Tarrah A. Probiotics, Prebiotics, and Their Application in the Production of Functional Foods. Fermentation. 2022. №8(4). Р 154.

2. Lobine D., Rengasamy K.R., Mahomoodally M. F. Functional foods and bioactive ingredients harnessed from the ocean: Current status and future perspectives. Critical Reviews in Food Science and Nutrition. 2022. №62(21). Р. 5794-5823.

3. Martinsa N., Roriza C.L., Morales P. et al. Food colorants: challenges, opportunities, and current desires of agro-industries to ensure consumer expectations and regulatory practices. Trends in Food Science & Technology. 2016. № 52. Р. 1-15.

4. Sukkhown P., Jangchud K., Lorjaroenphon Y. Flavored- functional protein hydrolysates from enzymatic hydrolysis of dried squid by-products: Effect of drying method. Food Hydrocolloids. №76. Р. 103-112.

5. Enzymatic Hydrolysis of Flaxseed (Linum Usitatissimum L.) Protein and Sensory Characterization of Maillard Reaction Products. / Wei C. K., et al. Food Chemistry. 2018. №263. Р. 186-193.

6. Zha F., Yang Z., Rao J. Gum arabic-mediated synthesis of glyco-pea protein hydrolysate via Maillard reaction improves solubility, flavor profile, and functionality of plant protein. Journal of agricultural and food chemistry. 2019. №67(36). Р. 10195-10206.

7. Li-Chan E. C. Y. Bioactive peptides and protein hydrolysates: Research trends and challenges for application as nutraceuticals and functional food ingredients. Current Opinion in Food Science. 2015. №1. Р. 28-37.

8. Fu Y., J. Chen K. H. Bak, Lametsch R. Valorisation of protein hydrolysates from animal by-products: Perspectives on bitter taste and debittering methods: A review. International Journal of Food Science & Technology. 2019. №54 (4). Р. 978 - 986.

9. Hidalgo J. F., Zamora R. Amino acid degradations produced by lipid oxidation products. Critical Reviews in Food Science and Nutrition. 2016. №56(8). Р. 1242-1252.

10. Delgado R. M., Zamora R., Hidalgo F. J. Contribution of phenolic compounds to food flavors: Strecker-type degradation of amines and amino acids produced by oand p-diphenols. Journal of Agricultural and Food Chemistry, 2015. №63(1). Р. 312-318.

11. Immunoreactive properties of peptide fractions of cow whey milk proteins after enzymatic hydrolysis / Wroblewska B., et al. International journal of food science & technology 2004. №39.8. Р.839-850.

12. Whitson M. E., Miracle R. E., Drake M. A. Sensory characterization of chemical components responsible for cardboard flavor in whey protein. Journal of Sensory Studies. 2020. Vol. 25, № 4. Р. 616-636.

13. Schieber A. Side streams of plant food processing as a source of valuable compounds: selected examples. Annual Review of Food Science and Technology. 2017. №8. Р. 97-112.

14. Majerska J., Michalska A., Figiel, A. A review of new directions in managing fruit and vegetable processing by-products. Trends in food science & technology. 2019. №88. Р. 207-219.

Список використаних джерел

1.1. Alieinykov, K. A. Thamer, Y. Zhuravskyi, O. Sova, N. Smirnova, R. Zhyvotovskyi, S.Hatsenko, S. Petruk, R. Pikul, A. Shyshatskyi. Development of a method of fuzzy evaluation of information and analytical support of strategic management. Eastern- European Journal of Enterprise Technologies. Vol. 6. No. 2 (102). pp. 16-27.

A. Koshlan, O. Salnikova, M. Chekhovska, R. Zhyvotovskyi, Y. Prokopenko, T. Hurskyi, A. Yefymenko, Y. Kalashnikov, S. Petruk, A. Shyshatskyi. Development of an algorithm for complex processing of geospatial data in the specialpurpose geoinformation system in conditions of diversity and uncertainty of data. Eastern-European Journal of Enterprise Technologies. Vol. 5. No. 9 (101). 2019. pp. 16-27.

15. V. Dudnyk, Yu. Sinenko, M. Matsyk, Ye. Demchenko, R. Zhyvotovskyi, lu. Repilo, O. Zabolotnyi, A. Simonenko, P. Pozdniakov, A.Shyshatskyi. Development of a method for training artificial neural networks for intelligent decision support systems. Eastern-European Journal of Enterprise Technologies. Vol. 3. No. 2 (105). 2020. pp. 37-47.

16. Shyshatskyi A. Method of multicriterial evaluation of the state of the special purposes of radio communication system channels / A. Shyshatskyi, O. Zhuk, R. Zhyvotovskyi, P. Zhuk // Наука і техніка Повітряних Сил Збройних Сил України. - 2017. - № 4. - С. 75-83.

17. Shyshatskyi, A., Sova, O., Zhuravskyi, Y., Zhyvotovskyi, R., Lyashenko, A., Cherniak, O., Zinchenko, K., Lazuta, R., Melnyk, A., & Simonenko, A. (2019). Development of resource distribution model of automated control system of special purpose in conditions of insufficiency of information on operational development. Technology Audit and Production Reserves,. Vol. 1, No 2(51), pp. 35-39.

18. Nalapko, O., Sova, O., Shyshatskyi, A., Protas, N., Kravchenko, S., Solomakha, A., Neroznak, Y., Gaman, O., Merkotan, D., & Miahkykh, H. (2021). Analysis of methods for increasing the efficiency of dynamic routing protocols in telecommunication networks with the possibility of selforganization. Technology Audit and Production Reserves, Vol. 5, No. 2(61), pp. 44-48.

19. Pievtsov, H., Turinskyi, O., Zhyvotovskyi , R., Sova , O., Zvieriev, O., Lanetskii, B., and Shyshatskyi , A. (2020). Development of an advanced method of finding solutions for neuro-fuzzy expert systems of analysis of the radioelectronic situation. EUREKA: Physics and Engineering, No. (4), pp. 78-89.

20. P. Zuiev, R. Zhyvotovskyi, O. Zvieriev, S. Hatsenko, V. Kuprii, O. Nakonechnyi, M. Adamenko, A. Shyshatskyi, Y. Neroznak, V. Velychko. Development of complex methodology of processing heterogeneous data in intelligent decision support systems. Eastern-European Journal of Enterprise Technologies. 2020, Vol. 4, No. 9 (106), рр. 14-23.

21. Minochkin, A., Shyshatskyi, A., Hasan, V., Hasan, A., Opalak, A., Hlushko, A., Demchenko, O., Lyashenko, A., Havryliuk, O., & Ostapenko, S. (2021). The improvement of method for the multicriteria evaluation of the effectiveness of the control of the structure and parameters of interference protection of special-purpose radio communication systems. Technology Audit and Production Reserves, Vol. 4, No.2(60), pp. 22-27.

22. Shyshatskyi, A., Ovchynnyk, V., Momotov, A., Protas, N., & Solomakha, A. (2021). Development of a mathematical model of radio resource management of special purpose radio communication systems based on an evolutionary approach. Technology Audit and Production Reserves. Vol. 1, No. 63, pp. 15-20.

23. Mahdi Q. A., Shyshatskyi A., Prokopenko Y., Ivakhnenko T.., Kupriyenko D.., Golian V., Lazuta R., Kravchenko S.., Protas N. & Momit A.. Development of estimation and forecasting method in intelligent decision support systems. Eastern-European Journal of Enterprise Technologies, 2021, Vol. 3, No. 9(111), pp. 51-62.

24. Shyshatskyi, A., Tiurnikov, M., Suhak, S., Bondar, O., Melnyk, A., Bokhno, T., & Lyashenko, A.. Методика оцінки ефективності системи зв'язку оперативного угруповання військ. Сучасні інформаційні системи. 2020. Том 4, № 1, с. 107-112.

25. Sova, O., Shyshatskyi, A., Salnikova, O., Zhuk, O., Trotsko, O., & Hrokholskyi, Y. Development of a method for assessment and forecasting of the radio electronic environment. EUREKA: Physics and Engineering, 2021, No. 4, pp. 30-40.

26. Oleg Sova, Hryhorii Radzivilov, Andrii Shyshatskyi, Dmytro Shevchenko, Bohdan Molodetskyi, Vitalii Stryhun, Yurii Yivzhenko, Yevhen Stepanenko, Nadiia Protas, & Oleksii Nalapko. (2022). Development of the method of increasing the efficiency of information transfer in the special purpose networks. Eastern- european Journal of Enterprise Technologies, 3(4 (117)), 6-14.

27. Oleg Sova, Hryhorii Radzivilov, Andrii Shyshatskyi, Pavel Shvets, Valentyna Tkachenko, Serhii Nevhad, Oleksandr Zhuk, Serhii Kravchenko, Bohdan Molodetskyi, & Hennadii Miahkykh. (2022). Development of a method to improve the reliability of assessing the condition of the monitoring object in special-purpose information systems. Eastern-european Journal of Enterprise Technologies, 2(3 (116)), 6-14.

28. Шишацький А.В., Сова О.Я., Журавський Ю.В., Троцько О.О. Методологічні засади інтелектуальної обробки даних в інтелектуальних системах підтримки прийняття рішень. Theoretical and scientific foundations in research in Engineering: collective monograph / Beresjuk O., Lemeschew M., Stadnijtschuk M., - etc. - fnternational Science Group. - Boston : Primedia eLaunch, 2022. 543 р.

29. Koval, M., Sova, O., Orlov, O., Shyshatskyi, A., Artabaiev, Y., Shknai, O., Veretnov, A., Koshlan, O., Zhyvylo, Y., & Zhyvylo, I. (2022). Improvement of complex resource management of special-purpose communication systems. Eastern-European Journal of Enterprise Technologies, 5(9(119), 34-44.

30. Fedoriienko, V., Koshlan, O., Kravchenko, S., Shyshatskyi, A., Vasiukova, N., Trotsko, O., Havryliuk, O., Sovik, O., Alieinik, O., & Svyryda, Y. (2021). Development of a methodological approach for processing different types of data in systems of special purpose. Technology Audit and Production Reserves, 6(2(62), 18-24.

31. Abed, A. A., Repilo, I., Zhyvotovskyi, R., Shyshatskyi, A., Hohoniants, S., Kravchenko, S., Zhyvylo, I., Dieniezhkin, M., Protas, N., & Shcheptsov, O. (2021). Improvement of the method of estimation and forecasting of the state of the monitoring object in intelligent decision support systems . Eastern-European Journal of Enterprise Technologies, 4(3(112), 43-55.

32. Bezuhlyi, V., Oliynyk, V., Romanenko І., Zhuk, O., Kuzavkov, V., Borysov, O., Korobchenko, S., Ostapchuk, E., Davydenko, T., & Shyshatskyi, A. (2021). Development of object state estimation method in intelligent decision support systems. Eastern-European Journal of Enterprise Technologies, 5(3 (113), 54-64.

33. Koval, M., Sova, O., Shyshatskyi, A., Artabaiev, Y., Garashchuk, N., Yivzhenko, Y., Luscshay, Y., Dovhopoliuk, L., Haidenko, O., & Dorofeev, M. (2022). Improving the method for increasing the efficiency of decision-making based on bio-inspired algorithms . Eastern-European Journal of Enterprise Technologies, 6(4 (120), 6-13.

34. Патент України на корисну модель №125600. Пристрій побудови маршрутів передачі інформації в мережах спеціального призначення із можливістю самоорганізації / О. Л. Налапко, О. Я. Сова, А. В. Шишацький; - № u201800332; заявл. 12.01.2018; опубл. 10.05.2018, бюл. № 9.

35. Shyshatskyi, A., Nechyporuk, O., Kuchuk, N., Stanovska, I., Nalapko, O., Shknai, O., Protas, N., Shostak, S., Binkovska, A., & Shapoval, P.. Development of a solution search method using an improved monkey algorithm. Eastern-European Journal of Enterprise Technologies, 2023, Vol. 5, No. 4 (125), pp. 17-24.

36. Патент України на корисну модель №133572 “Єпосіб формування маршрутів передачі даних в мобільних радіомережах” / О. Я. Сова, В. П. Олексенко, С. В. Сальник, В. М. Остапчук, А. В. Шишацький, Р. М. Животовський, О. В. Жук // Номер заявки: u201811450, Дата подання заявки: 21.11.2018, Дата, з якої є чинними права на корисну модель: 10.04.2019, Публікація відомостей про видачу патенту: 10.04.2019, бюл. № 7.

37. Gaman, O., Shyshatskyi, A., Babenko, V., Pluhina, T., Degtyareva, L., Shaposhnikova, O., Pronin, S., Protas, N., Stasiuk, T., Kutsenko, I. (2023). An analysis of knowledge representation methods in intelligent decision-making support systems. Technology Audit and Production Reserves, Vol. 5, No. 2 (73)), 16-19.

38. Патент України на корисну модель № 148275 від 15.03.2021 “Пристрій обробки різнотипних даних в системах підтримки прийняття рішень”. Моміт О. С., Дяченко С. А., Животовський Р. М., Шишацький А. В., Сальнікова О. Ф., Одарущенко О. Б., Дегтярьова Л. М., Кучук Н. Г., Кучук Г. А., Подорожняк А. О., Іжутова І. В., Прощин І. В. Зареєстрований 21.07.2021, бюл. № 29.

39. Налапко О. Л. Аналіз завдань і методів оцінки та вибору альтернатив рішень / О. Л. Налапко, О. Я. Сова, А. В. Шишацький. // International scientific and practical conference «Technical sciences: history, the present time, the future, EU experience» Wloclawek, Republic of Poland, September 27-28, 2019. Wloclawek: Izdevnieciba «Baltija Publishing». - 2019. - С. 75-78.

40. Шишацький А. В, Налапко О. Л., Одарущенко О. Б(2021). Основні біоінспіровані алгоритми обробки різнотипних даних. Інтеграція інформаційних систем і інтелектуальних технологій в умовах трансформації інформаційного суспільства: тези доповідей IV Міжнародної науково-практичної конференції, що присвячена 50-ій річниці кафедри інформаційних систем та технологій. Полтава: ПДАУ, 2021. 109-114.

41. Шишацький А. В., Одарущенко О. Б., Налапко О. Л., Шкнай О. В., Кравченко С. І., Протас Н. М. Математична модель системи захисту інформації на основі еволюційного підходу. Сучасні аспекти модернізації науки: стан, проблеми, тенденції розвитку: матеріали XXIII Міжнародної науково- практичної конференції / за ред. І.В. Жукової, Є.О. Романенка. м. Дікірх (Люксембург): ГО «ВАДНД», 07 серпня 2022 р. С. 286-303.

42. Salnikova, O., Hatsenko, S., Shknai, O., Veretnov, A., Shyshatskyi, A. Complex methodology for assessing information and analytical supply in decision support systems. Сучасні аспекти модернізації науки: стан, проблеми, тенденції розвитку: матеріали XXIV Міжнародної науково-практичної конференції / за ред. І. В. Жукової, Є. О. Романенка. м. Орхус (Данія): ГО «ВАДНД», 07 вересня 2022 р. С. 399-410.

43. Шишацький А. В., Ляшенко Г. Т., Бохно Т. Р. Розробка методики нечіткого оцінювання альтернатив рішень. XVI міжнародна наукова конференція Харківського національного університету Повітряних Сил імені Івана Кожедуба "Новітні технології - для захисту повітряного простору": тези доповідей, 15 - 16 квітня 2020 року. - Х.: ХНУПС ім. І. Кожедуба, 2020. С. 434.

44. Журавський Ю. В., Шишацький А. В. Динамічна модель інформаційного конфлікту з урахуванням можливостей сторін. Стратегічні комунікації у сфері забезпечення національної безпеки та оборони: проблеми, досвід, перспективи: І міжнар. наук.-практ. конф., 1 жо-вт. 2020 р: тези доповідей / Міністерство оборони України, НУОУ імені Івана Черняховського. - К. : НУОУ, 2020. - С. 95.

45. Shyshatskyi, A. Artabaiev, Y., Dorofeev, M. Analysis of cognitive modeling methods states of real-time dynamic systems. International scientific conference «Interaction between science and technology in modern conditions»: conference proceedings (November 3-4, 2022. Riga, the Republic of Latvia). Riga, Latvia : “Baltija Publishing”, 2022. рр. 29-32.

46. Shyshatskyi, A., Hurskyi, T., Vdovytskyi, Y., Vozniak, R., Nalapko, O., Andriishena, H., Shabanova-Kushnarenko, L., Protas, N., Vakulenko, Y., & Pyvovarchuk, S. (2023). Development of method for the identification of hybrid challenges and threats in the national security management system. Technology Audit and Production Reserves, No. 2(70), pp. 16-19.

47. Sova, O., Zhuravskyi, Y., Zaitsev, M., Shyshatskyi, A., Andriishena, H. (2022). Development of an approach to the creation of an intellectual system of national security management. ScienceRise, No. 6, pp. 18-24.

48. Шишацький А.В., Одарущенко О.Б., Кашкевич С.О., Пилипчук І.Ю., Мягких Г.Г. Обґрунтування методів інтелектуального аналізу даних для вирішення задачі прийняття рішень в умовах невизначеності впливу обстановки. Theoretical and practical scientific achievements: research and results of their implementation: collection of scientific papers «SCIENTIA» with Proceedings of the IV International Scientific and Theoretical Conference, April 7, 2023. Pisa, Italian Republic: European Scientific Platform. рр. 93-87. ISBN 979-8-88955-784-5,

49. Романов О. М., Шишацький А. В., Налапко О. Л. Розробка методу підвищення оперативності передачі інформації в мережах спеціального призначення. Modernн aspekty vedy: XXI. Dri mezinбrodnн kolektivnn monografie / Mezinбrodnн Ekonomicka Institut s.r.o.. Cesk6 republika: Mezinбrodnн Ekonomicka Institut s.r.o., 2022. С. 381-403.

50. Koval, V., Shyshatskyi, A., Ransevych, R., Gura, V., Nalapko, O., Shypilova, L., Protas, N., Volkov, O., Stanovskyi, O., & Chaikovska, O. (2023). Development of a method for the search of solutions in the sphere of national security using bio-inspired algorithms. Eastern-European Journal of Enterprise Technologies, Vol. 3, No. 4 (123), pp. 6-13.

51. Tarkhan, A. B., Zhuravskyi, Y., Shyshatskyi, A., Pluhina, T., Dudnyk, V., Kiris, I., Nalapko, O., Protas, N., Neronov, S., & Nechyporuk, V. (2023). Development of a solution search method using an improved fish school algorithm . Eastern-European Journal of Enterprise Technologies, Vol. 4, No. 4 (124), pp. 27-33.

52. Nechyporuk, O., Sova, O., Shyshatskyi, A., Kravchenko, S., Nalapko, O., Shknai, O., Klimovych, S., Kravchenko, O., Kovbasiuk, O., & Bychkov, A. (2023). Development of a method of complex analysis and multidimensional forecasting of the state of intelligence objects . Eastern-European Journal of Enterprise Technologies, Vol 2, No. 4 (122), рр. 31-41.

53. Шишацький А. В., Зайцев М. М., Гаценко С. С. Аналіз характеру сучасних воєнних конфліктів Україна в умовах сучас-них викликів та загроз: глобальний та націона-льний виміри: матеріали наук.-практ. семінару (Київ, 17 лют. 2023 р.) / за ред. Г. П. Ситника, Л. М. Шипілової. Київ: На-вч.-наук. ін-т публ. упр. та держ. служби Київ. нац.ун-ту імені Тараса Шевченка, 2023. С.46-49.

54. Koval, V., Nechyporuk, O., Shyshatskyi, A., Nalapko, O., Shknai, O., Zhyvylo, Y., Yerko, V., Kreminskyi, B., Kovbasiuk, O., Bychkov, A. (2023). Improvement of the optimization method based on the cat pack algorithm. Eastern-European Journal of Enterprise Technologies, Vol. 1, No.9 (121), pp. 41-48.

55. Nechyporuk, O., Sova, O., Shyshatskyi, A., Kravchenko, S., Nalapko, O., Shknai, O., Klimovych, S., Kravchenko, O., Kovbasiuk, O., Bychkov, A. Development of a method of complex analysis and multidimensional forecasting of the state of intelligence objects. Eastern-European Journal of Enterprise Technologies, 2023, Vol. 2, No. 4 (122), pp. 31-41.

56. Sova, O., Zhuravskyi, Y., Shyshatskyi, A., Zhuk, O., Hurskyi, T., Nalapko, O., Vozniak, R., Hatsenko, S., Lyashenko, A., Havryliuk, O. Development of force distribution methodology and means of communication for the grouping of troops (forces) in operations. Technology Audit and Production Reserves, 2022, Vol. 5, No. 2 (67), рр. 6-9.

57. Mahdi, Q. A., Shyshatskyi, A., Andriishena, H., Degtyareva, L., Protas, N., Vakulenko, Y., Odarushchenko, E., Havryliuk, O., Lyashenko, A., Kovalchuk, B. Development of a methodological approach to the research of special purpose communication systems. Technology Audit and Production Reserves, 2023, Vol. 1, No. 2 (69), pp. 15-19.

58. Romanov, O., Shyshatskyi, A., Shknai, O., Yashchenok, V., Stasiuk, T., Trotsko, O., Protas, N., Miahkykh, H., Velychko, V., Balan, D. Development of methods for identifying the state of various dynamic objects. Technology Audit and Production Reserves, 2023, Vol. 3, No. 2 (71), pp. 6-10.

59. Shyshatskyi, A., Stasiuk, T., Filipov, V., Nalapko, O., Protas, N., Berezanskyi, D., Zinchenko, M., Sovik, O., Makarchuk, V., Nechyporuk, V. The development of a method for assessing the security of complex technical systems using artificial immune systems. Technology Audit and Production Reserves, 2023, Vol. 4, No. 2 (72), pp. 6-9.

Размещено на Allbest.ru