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Документ Definition of functioning indicators of the safety management system in emergency situatio(2017) Volodchenkova, Natalia; Hivrich, Olexandr; Labzhynska, МargarytaThe sources, that carrier of various hazards are natural processes and phenomena, technogenic environment, and human activities (human factor). When hazards identifying that were in finding type of danger and establishing its characteristics, usually based on the principle "everything was effects on everything", that danger may be all living and a lifeless, but also can be subject to risk all the living and the lifeless. The process of identification is needed to develop the measures for the organization and the effective elimination of the consequences, especially for the prevention of the accidents in the industry enterprises. The aim of the work: to develop a method of the safety management of industrial enterprise (object) in emergency situations to prevent accidents both at work and for people was living close to industrial objects. Have been determined the quantitative evaluation indicators of the safety management system of industrial enterprise (object) emergency and criteria of regarding the level of functioning efficiency of the system.Документ Experimental study of dependencies duration of management of health & safety from resource ensuring(2016) Volodchenkova, Natalia; Hivrich, Olexandr; Levchenko, OlegThe paper presents a model of calculation of responsiveness to emergencies and efficiency in decision-making in such cases. These are the main indicators of the effectiveness of the targets for dealing with emergencies and their consequences. The main indicator of effectiveness for tasks solving in case of elimination of emergencies or it’s consequences depends on responsivness and time taken for decision making process. The subject of the research is the decision making process during control in emergency situations.Документ Evaluation of the working items of hotel-restaurant complex stability structures(2016) Volodchenkova, Natalia; Hivrich, Olexandr; Labzhynska, МargarytaThis paper the research To assess the stability of structures manufacturing objects of the hotel and restaurant complex to the effects of negative factors. Estimation there was making explore using a method that establishes the procedure for calculating the value of the overpressure, which may be created during the combustion of gas-steam-air mixtures in production buildings of above mentioned institutions. The proposed method of calculation of the overpressure size, which can be created by the burning of gas-vapor-air mixture in the buildings of institutions of hotel-restaurant complex allows determine in advance the consequences of possible adverse or unusual situations and take timely structural and technical measures for preventing or minimizing it.Документ Modeling of risk of hazardous industrial facilities in emergencies(2014) Volodchenkova, Natalia; Hivrich, Olexandr; Petrova, MariikaFor evaluation of the risk of an industrial facility constructed model of accident (an emergency). Spato-structural evolution of the risk of accident (an emergency) implemented using complex mathematical models of stochastic adaptive genetic matrix modeling.The complex mathematical model, that can be practically implemented for solving the task of monitoring of dangerous objects in the food industry, ahead of time to forecast the spatio-temporal evolution of exposure at hazardous an industrial facility depending on the scenario of an emergency.Документ Analysis of objects food industry dangers and estimation of risks origin on them emergency situations(2013) Volodchenkova, Natalia; Hivrich, Olexandr; Levchenko, OlegАnalysis of the risk of accidents in the food industry, the development and implementation of measures to prevent them requires considerable effort and cost, which is the reason for the decline of profitability on a certain time, but early resolution of these issues can eliminate existing contradictions and ensure effective operation of the enterprise and its further development. Integrated application of risk assessment of emergency situations in the food industry can develop and justify effective measures to improve the safety of their operation.