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

Denisovich, Y. Y., Furrow, A. V., Mandro, N. M. (2012). Development of technology-enriched meat products functional orientation: Bulletin of the Altai State Agrarian University, 92 (6), 83–87.

Zolotokopova, S. V., Protalinskiy, O. M., Luchsheva, I. S. (2011). Mathematical modeling of multicomponent formulations new products from low-value fish species: Herald ASTU. Ser.: Fisheries., 1, 110–115.

Tsibizova, M. E., Kilmann, A. A. (2013). The concept of a balanced diet and designing functional products of aquatic organisms: Herald ASTU. Ser.: Fisheries, 26 (3), 173–178.

Maksimov, I. V. (2013). Development of functional meat products with complex prebiotic supplements sorption orientation: The young scientist, 10, 251–256.

Hartman, К., Letsky, Е., Schaefer, B. (1977). Planning for the experiment in the study of processes. Moscow.: Mir., 655.

Ostapchuk, N. V., Kaminsky, V. D., Stankevich, G. N., et. al (1992). Mathematical planning processes of food production: Sat. tasks: Proc. Benefit. K.: High school., 175.

Savіnok, O. M., Lіtvіnova, І. O., Burdo, О. G., Каpetula, S. М. (2013). Pat. 79379 UA, МPК 51 С 11 В 1/10 (2006.01). Method of obsession the extract from grape seeds – applicant and patent holder Odessa national academy of food technologies. – № 201210165; appl. 27.08.2012; publ. 25.04.2013, Bull., 8.

Downloads

Published

2015-07-26

Issue

Vol. 7 No. 2 (12) (2015)

Section

Technical Sciences

License

Copyright (c) 2015 Інна Олександрівна Літвінова, Георгій Миколаєвич Станкевич, Оксана Миколаївна Савінок

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Our journal abides by the Creative Commons CC BY copyright rights and permissions for open access journals.

Authors, who are published in this journal, agree to the following conditions:

1. The authors reserve the right to authorship of the work and pass the first publication right of this work to the journal under the terms of a Creative Commons CC BY, which allows others to freely distribute the published research with the obligatory reference to the authors of the original work and the first publication of the work in this journal.

 2. The authors have the right to conclude separate supplement agreements that relate to non-exclusive work distribution in the form in which it has been published by the journal (for example, to upload the work to the online storage of the journal or publish it as part of a monograph), provided that the reference to the first publication of the work in this journal is included.