Open AccessModeling of the cottage cheese products composition
Author(s) -
Olga Neverova,
Andrei Koshchaev,
О. В. Горелик,
Pavel Sharaviev,
E. Neverova
Publication year - 2022
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/949/1/012047
Subject(s) - product (mathematics) , value (mathematics) , population , food science , composition (language) , final product , food products , function (biology) , mathematics , chemistry , biology , statistics , linguistics , demography , geometry , philosophy , sociology , economics , market economy , evolutionary biology
Combined food products provide the human body with all the necessary nutrients in a balanced amount. The paper presents a technique for modeling the formulation of semi-finished products from cottage cheese using the Excel program. The main components of semi-finished products are: cottage cheese of 5% fat content, flour from unsteamed buckwheat, egg melange. The goal of modeling was to obtain the optimal ratio of the components of the formulation, which meets the established requirements for indicators of nutritional value, as well as the recommended intake of vitamins and minerals for the adult population. The goal function has selected the cost of the product for which the condition for obtaining the minimum value is set. As a result of the search for a solution, the program proposed several options for formulations, of which the most acceptable was selected. Thus, we can conclude that it is advisable to apply mathematical modeling methods to obtain a combined product with specified nutritional value indicators.