Neo-industrialization: High Food Processing Technologies in the Sixth Technological Paradigm

DOI

10.2991/sicni-18.2019.112How to use a DOI?

Keywords

new industrialization, the sixth technological paradigm, high technology, food, beverages

Abstract

The neo-industrial paradigm involves automation of productive forces and introduction of high technologies. A significant value in neo-industrialization is given to innovations that can only be implemented on a high-tech industrial site and advanced automated technologies that allow flexible response to innovations in production schemes. These days the existing technological developments formed as a result of the sixth technological paradigm represent mainly fundamental science and cannot yet be commercialized and used in applied aspects. But at the same time, in the age of neo-industrialization, organizational innovations at industrial enterprises become a significant contribution to the development of the economy, which allows such enterprises to gain a competitive advantage. The mechanism for the implementation of innovations that can ensure the intensification of the use of intellectual assets for neo-industrialization may be actions of large industrial enterprises in the implementation of megaprojects. This institutional matrix will allow to integrate science into high-tech products. One of such organizations introducing innovations is Niagara National Water Company, LLC, one of the top ten leading manufacturers of bottled water and soft drinks in Russia. The company has introduced high-tech technologies and created conditions for their implementation, widespread use in the domestic market and promotion of products for export. An example of the introduction of new high-tech technologies at this enterprise is the development and production of new special beverages for athletes not previously represented in the consumer market. As a result of the technologization of scientific knowledge, we have developed a formulation and technology of a drink for athletes. The biologically active components of the developed drink are silicon and amino acids with branched hydrocarbon chains. Studies show that after 14 months of storage of the drink organoleptic, microbiological, physical and chemical parameters and the content of biologically active substances do not change significantly. It has been established that the reference intake (200 ml of the drink) provides from 72 to 93% of the bodily need for athletes in silicon and up to 95% in AABCC. Based on the studies conducted, the following standard parameters for the quality of the drink, the period and mode of its storage have been established: 12 months at a storage temperature of 0°C to 25°C and a relative humidity of max. 85%. According to the results of the studies, we may observe the cooperation of enterprises with science by means of technological modernization, which is confirmed by the manufacture of new popular competitive products as an example of the neo-industrialization of the industrial sector of the Russian economy in the sixth technological paradigm.

Copyright

© 2019, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - Sergey Tikhonov
AU  - Natalya Tikhonova
PY  - 2019/01
DA  - 2019/01
TI  - Neo-industrialization: High Food Processing Technologies in the Sixth Technological Paradigm
BT  - Proceedings of the 2nd International Scientific conference on New Industrialization: Global, national, regional dimension (SICNI 2018)
PB  - Atlantis Press
SP  - 553
EP  - 557
SN  - 2352-5398
UR  - https://doi.org/10.2991/sicni-18.2019.112
DO  - 10.2991/sicni-18.2019.112
ID  - Tikhonov2019/01
ER  -