Mathematical modeling of food quality
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Abstract
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.
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Guts, V. Mathematical modeling of food quality / V. Guts, O. Koval // The Second North and East European Congress on Food "NEEFood-2013", May 26-29. - Kyiv : NUFT, 2013. – Р. 132.