Volovyk Iryna

@dsau.dp.ua

Management and Public Administration Department/Management and Marketing Faculty
Dnipro State Agrarian and Economic University

Volovyk Iryna


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https://researchid.co/volovyk.i

RESEARCH, TEACHING, or OTHER INTERESTS

Business, Management and Accounting, Multidisciplinary
5

Scopus Publications

Scopus Publications

  • FISHERIES MANAGEMENT FOR FOOD SECURITY IN THE MALDIVES
    Nadhiya Abdulla, Natalia Vasylieva, Iryna Volovyk
    Agricultural and Resource Economics, 2024
    Purpose. The goal of the study was to assess trends in providing food security with a special emphasis on efficiency of the local fisheries and offer evidence-based improvements, which can improve resource management and protect disadvantaged population in the Maldives from nutrition insecurity aggravated by strong import dependency.Methodology / approach. The methodological basis of this study was a set of modern qualitative economic and quantitative mathematical methods including factor analyses, econometric and optimisation modelling. This approach ensured holistic research and reasonable recommendations on providing food security and maintaining efficient fisheries management compared to international experience and intrinsic aspects that determine a fish catch and consumption in the Maldives.Results. The conclusions of the paper relate to the further development of fisheries to combat the identified negative trends in domestic fish consumption and an unstable fish catch by atoll in the Maldives. The conducted factor analysis detected relationships between a fish catch, fishing trips, engaged vessels, fish species, and fishing methods. The study findings proved the optimal locations where it is advisable to establish additional fish storages and ice plants taking into account indicators of a poverty rate, a share of children, and a population density. The research conclusions allow the authors to state that the outlined scientific proposals can essentially improve food security in the Maldives, which is threatened by land shortage and overpopulation. Originality / scientific novelty. The scientific novelty of the work is in presenting a clarified picture of challenges that Maldivian fishermen face nowadays. The scientific novelty lies in the identification of weaknesses in fisheries management and the proposals of areas of potential growth that are crucial for ensuring food security not only on poor islands but for the whole country.Practical value / implications. The main practical value of the research results is the development of recommendations for increasing fish catch and organising post-harvest processing, which are vital for the Maldivian fishery, as it is the country's main export sector. In addition, the study contributes to food security in the Maldives through proposed interventions aimed at supporting the most disadvantaged populations in the scattered atolls.
  • FEATURES OF STRUCTURAL IMPROVEMENT OF THE COOKING APPLIANCE FOR CONFECTIONERY MASS
    Anatolii Kobets, Andrii Puhach, Iryna Volovyk, Vira Puhach
    Eastern European Journal of Enterprise Technologies, 2024
    The object of this study is the process of making confectionery masses using the example of boiling the jam mass with the introduction of pre-dried fruit and berry raw materials, followed by boiling in a sugar syrup solution on an advanced cooking device. A feature of the improved cooking apparatus is the elimination of intermediate heat carriers, ensuring mobility, and increasing the heat exchange surface. Additional heating of the stirring device increases the total heat exchange surface by 0.23 m2. The elimination of the steam component made it possible to install the device on a moving platform, thereby ensuring its use in small confectionery workshops. A method of jam production with the introduction of pre-dried fruit and berry raw materials and subsequent boiling in a sugar syrup solution is proposed. A feature is preliminary drying of raw materials in a vertical cylindrical IR dryer to 25...35 % SR at a temperature of 40...55 °С, grinding to 1.0...3.0 mm, with subsequent addition to sugar syrup. Boiling of the jam mass with the introduction of plant ingredients was carried out in the temperature range of 50...60 °С in the improved mobile design of the cooking apparatus to the content of 60...75 % SR, within 10...15 minutes. The set duration of output (620 s) to the stationary mode of cooking the jam mass at a temperature of 55 °С in the improved design of the cooking apparatus, which is 30 % less. The introduction of a stirrer design with a heating surface increases the usable heating surface by 0.23 m2, while the cooking time for jam, for example, is reduced by 26 %, and the specific heat consumption is reduced by 1.34 times. The use of an improved mobile device in the practical activities of enterprises of the industry will make it possible to reduce the time of cooking confectionery masses and improve operational indicators
  • Production optimization for sustainable agriculture and efficient contrafarming in the Republic of Maldives
    Bulgarian Journal of Agricultural Science, 2022
  • Influence of temperature on sporulation of Eimeria arloingi and Eimeria perforans oocysts
    O. O. Boyko, L. I. Shendryk, V. S. Rudyk, I. A. Volovyk, I. A. Biben, et al.
    Regulatory Mechanisms in Biosystems, 2021
    Eimeriosis of farm animals is one of the most widespread parasitic diseases in the world. In the conditions of the steppe zone of Ukraine Eimeria perforans is more common in rabbits and E. arloingi in sheep and goats. Study of factors which influence the development of these protists on the soil surface is one of the major challenges for veterinarians working for large livestock companies and fighting against eimeriosis. Environmental temperature is able to change the speed of sporulation of oocysts Eimeria. Five values of temperature (15, 20, 25, 30, and 35 °C) were used in a laboratory experiment in vitro. At 15 °C, the process of sporulation of E. arloingi and E. perforans in 100% of cases ended on the eighth day. With increase in temperature to 35 °C, the duration of sporulation decreased to three days. When the temperature was 30 °C the completion of sporulation was observed in more than 50% of the oocysts of E. arloingi on the second day, and for E. perforans on the third day. High-speed sporulation at elevated temperatures under conditions of global warming can result in the increasing spread of eimeriosis among wild and domestic animals.
  • Investigation friction and wear of constructional plastics based on aromatic polyamide
    Arpn Journal of Engineering and Applied Sciences, 2020