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No. 31 (2022): Herald of LUTE. Technical sciences

DOI: https://doi.org/10.36477/2522-1221-2022-31

Published: 2022-12-22

Issue

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TOPICAL ISSUES OF SCIENTIFIC AND PRACTICAL MATERIALS SCIENCE

INFLUENCE OF THE ANATOMICAL STRUCTURE OF TECHNICAL HEMP FIBERS ON THE HYDROPHOBIC PROPERTIES OF FOOTWEAR PRODUCTS BASED ON THEM

G. A. Boyko, Y. V. Berezovsky, V. V. Rakityanska

7-13
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TECHNOLOGY OF INSTALLATION OF SOIL-CEMENT BLOCKS WITH THE ADDITION OF ASH

O.V. Mykhailovska

14-18
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THEORY AND PRACTICE OF MODERN MATERIALS SCIENCE AND COMMODITY SCIENCE

FORMATION OF THE FURNITURE MARKET IN UKRAINE AND CUSTOMS FORMALITIES DURING ITS IMPORT

M. Р. Bodak, O. І. Gyrka, M. І. Fil

19-25
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THE FRUIT AND VEGETABLE MARKET IN UKRAINE UNDER THE CONDITIONS OF MARTIAL STATE

I. V. Dontsova, V. T. Lebedynets, V. V. Havrylychyn

26-36
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PRIORITY RESEARCHES OF MATERIALS AND PROPERTIES OF THE MILITARY UNIFORM OF THE ARMED FORCES OF UKRAINE IN THE CONDITIONS OF WAR

V. M. Durach, P.V. Tkachuk, L. G. Nikolaichuk

37-43
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INNOVATIVE SCIENTIFIC AND PRACTICAL ASPECTS OF QUALITY IMPROVEMENT AND DETECTION OF FALSIFICATION OF CHOCOLATE PRODUCTS

T. M. Lozova

44-51
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DEVELOPMENT OF THE NOMENCLATURE OF CONSUMER PROPERTIES AND QUALITY INDICATORS OF CHEMICAL OXYGEN SELF-CONTAINED MINE SELF-RESCUERS FOR ESCAPE

N. V. Omelchenko, M. О. Kraliuk, A. S. Brailko

52-61
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POSING THE QUESTIONS WHEN APPOINTING CUSTOMS EXAMINATION OF INTELLECTUAL PROPERTY OBJECTS

D. I. Sapozhnyk, L. B. Demydchuk

62-69
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CLASSIFICATION CHARACTERISTICS AND ALGORITHM OF CODING OF PLASTIC PIPES ACCORDING TO UKRAINIAN CLASSIFIER OF GOODS OF FOREIGN ECONOMIC ACTIVITY WITH THE PURPOSE OF THEIR CORRECT CUSTOMS CLEARANCE

H. S. Shestopal, O. V. Vysochanska

70-77
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INNOVATIVE TECHNOLOGIES OF LIGHT INDUSTRY

CURRENT PERSPECTIVES OF THE APPLICATION OF INNOVATIONS IN THE PROCESSING OF BAST CULTURES

Yu. V. Berezovsky, T. О. Kuzmina

78-85
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CHANGE OF THE MECHANICAL PROPERTIES OF MODIFIED POLYETHYLENE FILM MATERIALS AT LOW TEMPERATURES AND THERMOCYCLING

N. I. Domantsevych, H. S. Shestopal, B. P. Yatsyshyn

86-91
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MODERN DIRECTIONS FOR THE DEVELOPMENT OF FOOD TECHNOLOGY

USE OF LIQUID VEGETABLE OILS IN PRODUCTION OF BUTTER COOKIES

V. T. Lebedynets, M. M. Moroz

92-100
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CULINARY QUALITY FORMATION OF SHORTBREAD COOKIES WITH THE ADDITION OF PUMPKIN FLOUR

V. V. Liubych, V. V. Novikov, V. V. Zheliezna, O. L. Burliai

101-106
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DEVELOPMENT OF TECHNOLOGY OF FROZEN SEMI-FINISHED PRODUCTS FROM YEAST DOUGH WITH STUFFING

G. V. Novik, V. G. Prymenko, A. М. Savchenko, Y. Е. Artemenko

107-116
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ENSURING PROPER HYGIENIC PRACTICES IN FOOD PRODUCTION

I. M. Oshchypok, K. V. Makaruk, O. A. Sinchuk

117-125
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INFLUENCE OF STERILIZATION MODES ON DYNAMICS OXIDATION OF FAT DURING PRODUCTION AND STORAGE CANS

T. M. Prylipko, V. B. Kostash, V. M. Fedorіv

126-131
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