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.
