https://rep.bntu.by/handle/data/108137 2026-04-10T05:37:01Z https://rep.bntu.by/handle/data/109976 Проблемы формирования национальной инновационной системы Республики Беларусь Миналто, А.; Пинчук, А. The concept of "national innovation system" is considered and its elements are listed, the analysis of factors hindering the development of the national innovation system in the Republic of Belarus is carried out. 2021-01-01T00:00:00Z https://rep.bntu.by/handle/data/109975 Локализация позвонков на КТ-изображениях в условиях ограниченности вычислительных ресурсов Курочка, К. С.; Панарин, К. А. Proposed a training model of the U-Net neural network for localization of human vertebrae on CT images for the purpose of three-dimensional reconstruction of the lumbar spine under resource-limited conditions. 2021-01-01T00:00:00Z https://rep.bntu.by/handle/data/109974 Модульная система «умный дом» для многодетных семей и пожилых людей Курганов, Е. Д.; Реут, Е. С.; Марков, И. О.; Шанюкевич, И. В. Nowadays, the implementation of Smart Home technology is more relevant than ever before. At the moment in the Republic of Belarus wired systems of the «Smart House» are used more often without taking into account their modularity, that is, there are no scenarios for different categories of the population. However, in conditions where the use of wired systems is not advisable, as well as due to their high cost and complexity of installation, wireless analogs should be used. In this regards the authors propose a system designed for large families and elderly people and based on the use wireless devices. 2021-01-01T00:00:00Z https://rep.bntu.by/handle/data/109973 Разработка устройства для непрерывного контроля влажности зерновых материалов Кулуев, Р. Р. The modern technology of baking bakery products and the analysis of methods (methods) of carrying out bread baking are analyzed. The advantages and disadvantages of baking methods have been established, as a result of which it has been established that it takes more than 45 minutes to measure moisture according to known methods and extra electricity, etc. A device has been developed for measuring the moisture content of bread in the flow. The proposed method and device makes it possible to measure the moisture content of bread for no more than 2−3 minutes and facilitates the work of operators, as well as to save electrical energy, improve accuracy and sensitivity. 2021-01-01T00:00:00Z