Name
Bocharova-Leskina Anna Leonidovna
Scholastic degree
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Academic rank
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Honorary rank
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Organization, job position
Kuban State Technological University
Web site url
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Articles count: 2
The analysis of scientific research in the field of food technologies has shown that mathematical modeling is applied in the following directions: adjustment of the modes of technological processes, development of compounding and quality evaluation of ready-made products, and also prediction of shelf life of new products during launching. Models of variance and regression analysis with application of methods of mathematical planning of experiment are most relevant in describing the processes of food production. The article contains the results of our own research about creating composition of fish preserves made of combined minced of fishes, bad-ripening and ripening in salting. The mathematical models of the dependence of organoleptic, structural-mechanical characteristics and characteristics of ripening of preserves on technological factors are presented. The dimensionless generalized index of quality was modeled and the composition of minced was optimized on the basis of its dynamics. It was established, that preserves which contain 42% herring Atlantic and 4,8% salt, have the best organoleptic, structural-mechanical and ripening characteristics. The regression model was developed, which determines the shelf life of wide range of fish preserves, depending on factors affecting it: storage temperature, acidity of the fill, proteolytic activity of the enzyme system of muscle tissue and also the speed of fish ripening, caused by addition of various functional and technological additives. Testing of the model shown, that calculated data of the shelf life of fish preserves correlate with the data obtained experimentally
In the article the analysis of normative and technical
documents of fish preserves production was made. The
major factors influencing duration of an expiration
date of fish preserves are established. The concept of
creation of a mathematical forecasting model of the
expiration date of fish preserves is described