Please use this identifier to cite or link to this item: http://dspace.nuft.edu.ua/jspui/handle/123456789/28547
Title: Development of mathematic model of spiced sour-milk pastas quality
Authors: Guts, Viktor
Yushchenko (Gonchar), Natalia
Kuzmyk, Ulyana
Keywords: nutritious system condition
поживний стан системи
comprehensive evaluation of quality
комплексна оцінка якості
mathematic model
математична модель
кафедра технології молока і молочних продуктів
кафедра технології ресторанної і аюрведичної продукції
кафедра екологічної безпеки та охорони праці
Issue Date: 2018
Citation: Goots, V. Development of mathematic model of spiced sour-milk pastas quality / V. Goots, N. Yushchenko, U. Kuzmyk // Food and Environment Safety. – 2018. – № 2. – Р. 224-232.
Abstract: Comprehensive assessment effectiveness and food products quality forecast was substantiated using organoleptic estimation, profiles construction and usage of differential equations. The pastas with spices based on soft diet cottage cheese produced of variable recipes quality was selected as an object of the study.In the pastas composition such spices as allspice, black pepper, ginger, cinnamon, anise, cloves, cardamom, fenugreek and nutmeg were used in amount of 0.27... 1.1%. Profiles of square area quality and differential equation for solving and analyzing by a computer program with usage of «Maple» pack were developed based on mathematical model in order to assess the quality o f these dairy products. The analytical research results on product quality were obtained from organoleptic parameters and content of biologically active substances (tannin, catechin, and rutin) with usage of symbolic computer mathematics and graphic images methods.
URI: http://dspace.nuft.edu.ua/jspui/handle/123456789/28547
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