Optimization of food properties and working out the compoundings of fruit fillings

Authors

  • Аліна Володимирівна Євтушенко Кафедра товарознавства в митній справі Харківський державний університет харчування та торгівлі, Ukraine

DOI:

https://doi.org/10.15587/1729-4061.2010.2690

Keywords:

fillings, optimization, pectin

Abstract

The mathematical model of optimization of food properties fruit fillings is described. Criterion function is chosen, boundary conditions for it are established. Rational parameters of investigated mathematical model are defined.

Author Biography

Аліна Володимирівна Євтушенко, Кафедра товарознавства в митній справі Харківський державний університет харчування та торгівлі

Аспірант

References

  1. Кафаров В. В. Математическое моделирование основных процесов химических производств/ Кафаров В. В., Глебов М. Б. – М.: Высшая школа, 1991. –400с.
  2. Хартман К. Планирование эксперимента в исследовании технологических процесов / Хартман К. и др. – М.: Мир, 1977. – 552с.
  3. Дьяконов В. MathCad 2000: учебный курс / Дьяконов В. – СПб: Питер, 2000. – 592с.:ил.
  4. Покровський А. А. К теории действия биологически активных веществ пищи/ А. А. Покровський // Научные основы разработки продуктов детского и диетического питания. – М. : Ин-т питания, 1976, С.1-12.

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Published

2010-04-06

How to Cite

Євтушенко, А. В. (2010). Optimization of food properties and working out the compoundings of fruit fillings. Eastern-European Journal of Enterprise Technologies, 2(6(44), 67–69. https://doi.org/10.15587/1729-4061.2010.2690

Issue

Vol. 2 No. 6(44) (2010): Technologies of organic and inorganic substances and ecology

Section

Technology and Equipment of Food Production

License

Copyright (c) 2014 Аліна Володимирівна Євтушенко

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