ОПТИМИЗАЦИЯ ВИТАМИННОГО СОСТАВА В ТВОРОЖНЫХ ПРОДУКТАХ

Abstract

The research is devoted to the development of an optimal recipe for curd mass using information technology and linear programming methods. The method of calculating product characteristics based on the material balance and cost optimization was considered. It was revealed that the use of the “Minimax” software and the “Vitamax” module makes it possible to effectively optimize formulations and simulate the vitamin composition of products. It has been established that the creation of functional formulations of multicomponent products makes it possible to rationally use raw materials and expand the product range. As a result of the research, a formulation of curd mass with optimal nutritional characteristics and reduced cost has been developed.