(2019) Breus, Natalia; Hrybkov, Serhii; Polishchuk, Galyna; Seidykh, Olga
As a result of the development of the expert system mathematical apparatus, a set-theoretical mathematical model of the finished product quality control at the stage of operative planning of new types of ice cream with increased nutritional value has been obtained; multi-component ice cream recipes have been optimized in terms of composition; and a model for determining the optimal set of control actions in the presence of technological defects in the calculation of recipes has been built.
The method of ice cream recipe modeling is developed, which, unlike traditional ones, is based on the application of processing expert data and optimization methods. It allows to significantly expand the range of tasks. These tasks solutions can bring significant economic effect.
