| Autor: |
С. В., Котлик, О. П., Соколова, Т. Є., Шарахматова |
| Předmět: |
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| Zdroj: |
Automation of Technological & Business Processes / Avtomatizaciâ Tehnologiceskih i Biznes-Processov; 2023, Vol. 15 Issue 2, p92-100, 9p |
| Abstrakt: |
In this article, an analysis was made of the use of mathematical methods for the creation of new food products, and the benefits from the use of modeling in the process of compiling the composition of mixtures in the calculation of new multicomponent products, in particular, ice cream, were shown. An improvement in the quality of this product is obtained by adding rose hips and blue tea. The most significant characteristics of the resulting ice cream were identified, models of their dependence on the composition of the added natural ingredients were compiled. The scheme for finding mathematical models using the Design-Expert software product from Stat-Ease is described in detail. The optimal plan of the experiment was built, according to which real physical experiments were performed, in which the characteristics of a new type of ice cream were evaluated depending on the ratio of the input ingredients "blue tea - rosehip". The results of a full-scale physical experiment are analyzed and the class of the desired mathematical model is selected. The experimental data were processed using the methods of regression-correlation analysis in the DesignExpert program, the numerical coefficients of the mathematical model were found. The obtained coefficients are analyzed for the adequacy of the obtained results to the initial data. In the future, this model can be used for optimal calculations of the composition of ice cream with the addition of natural ingredients. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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