Modeling of the cottage cheese products composition
| Autor: | O Neverova, A Koshchaev, O Gorelik, P Sharaviev, E Neverova |
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| Rok vydání: | 2022 |
| Zdroj: | IOP Conference Series: Earth and Environmental Science. 949:012047 |
| ISSN: | 1755-1315 1755-1307 |
| DOI: | 10.1088/1755-1315/949/1/012047 |
| Popis: | Combined food products provide the human body with all the necessary nutrients in a balanced amount. The paper presents a technique for modeling the formulation of semi-finished products from cottage cheese using the Excel program. The main components of semi-finished products are: cottage cheese of 5% fat content, flour from unsteamed buckwheat, egg melange. The goal of modeling was to obtain the optimal ratio of the components of the formulation, which meets the established requirements for indicators of nutritional value, as well as the recommended intake of vitamins and minerals for the adult population. The goal function has selected the cost of the product for which the condition for obtaining the minimum value is set. As a result of the search for a solution, the program proposed several options for formulations, of which the most acceptable was selected. Thus, we can conclude that it is advisable to apply mathematical modeling methods to obtain a combined product with specified nutritional value indicators. |
| Databáze: | OpenAIRE |
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