Mathematical modeling of polyphenolic additive made from grape stone with for meet products

Authors

  • Інна Олександрівна Літвінова Odessa National Academy of Food Technologies Kanatnaya 112, Odessa, Ukraine, 65039, Ukraine
  • Георгій Миколаєвич Станкевич Odessa National Academy of Food Technologies str. Kanatnaya 112, Odessa, Ukraine, 65039, Ukraine
  • Оксана Миколаївна Савінок Odessa National Academy of Food Technologies str. Kanatnaya 112, Odessa, Ukraine, 65039,

DOI:

https://doi.org/10.15587/2313-8416.2015.47202

Keywords:

mathematical modeling, multifactor experiment, optimization, complex additive, antioxidant, polyphenolic compounds

Abstract

In the article the optimal parameters are defined to obtain polyphenol additive made from grape stone of antioxidant purpose – "Maltovyn" by the method of mathematical planning of multifactor experiments. Research is conducted under the matrix of D-quadratic optimal plan of experiments. The results of microwave extraction process of phenolic compounds with maximum antioxidant activity are obtained. It was established that the selected model provides a set of detection values that minimize divergence of calculated and experimental data

Author Biographies

Інна Олександрівна Літвінова, Odessa National Academy of Food Technologies Kanatnaya 112, Odessa, Ukraine, 65039

Postgraduate

Department of Technology of meat, fish and seafood

Георгій Миколаєвич Станкевич, Odessa National Academy of Food Technologies str. Kanatnaya 112, Odessa, Ukraine, 65039

Doctor of technical sciences, professor

Department of grain storage technology

Оксана Миколаївна Савінок, Odessa National Academy of Food Technologies str. Kanatnaya 112, Odessa, Ukraine, 65039

Assistant professor

Department of Technology of meat, fish and seafood

References

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Published

2015-07-26

Issue

Section

Technical Sciences