Open AccessDevelopment of creating computer programs method for multivariate optimization of functional meat product recipes
Author(s) -
A S Miroshnik,
М.И. Сложенкина,
Ivan Gorlov,
D.A. Mosolova,
A. L. Ishevskyi
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/548/8/082081
Subject(s) - computer science , computer program , software , product (mathematics) , function (biology) , key (lock) , recipe , new product development , industrial engineering , mathematics , programming language , engineering , chemistry , geometry , computer security , food science , marketing , evolutionary biology , business , biology
The article presents the results of development and testing of new computer program for calculating functional meat products based on Microsoft Office Excel 2010. The paper describes methodology of its creation, including method and formulas of calculation, presentation type of input data and calculation results, as well as possibility of increasing accuracy and efficiency of optimization when using programs of this type. The necessity of developing software for optimizing functional food products, based on a full search algorithm, is substantiated. The ways of using the program and ways of its further development are presented. The key advantages and disadvantages of using the created computer program are identified. The computer program at the end of its work provides the user a list of formulations optimized according to the general optimality criterion, which is an undeniable advantage. This is important because it is very difficult to predict organoleptic indicators at the current level of technological development. It was revealed that in the current form, amount of computing a computer program directly depends on the size of database used. An idea of identifying a logical function that organoleptic properties with respect to parameters of raw materials in a recipe is proposed.