The mathematical models to optimize the process of salting meat have been determined, the massaging mode method which is based on the energy characteristics in the deformation process has been proposed.
The motion modelsmake it possible to perform calculations of both the individual chute elements, and its operating parameters in general. On this basis, it can be possible to determine the trajectory, velocity of the objects that different in size, shape and surface properties are guaranteed to be safe for both visitors and staff serving them.
The theory of kinetic modeling of the quality and shelf life of food products based on second differential order equations offers much more possibilities of the kinetics analysis of accumulating harmful substances in the product in comparison with existing methods of touch, opens new possibilities for the development of standards for their qualitative assessment of food quality.
The considered way of determining the coefficients of mathematical models based on differential equations of the second order is applied in modeling the kinetics of quality change, in the study of structural and mechanical properties of cutting food, centrifugation of fluid disperse systems.
