Open AccessRESULTS DESIGNING AND ANALYSIS WHEN INTRODUCING NEW BEVERAGE IDENTIFICATION CRITERIA
Author(s) -
Ирина Игоревна Агейкина,
E.G. Lazareva,
I. Yu. Mikhailova,
V.K. Semipyatny
Publication year - 2020
Publication title -
piŝevye sistemy
Language(s) - English
Resource type - Journals
eISSN - 2618-9771
pISSN - 2618-7272
DOI - 10.21323/2618-9771-2020-3-3-4-7
Subject(s) - identification (biology) , computer science , quality (philosophy) , resource (disambiguation) , product (mathematics) , risk analysis (engineering) , production (economics) , industrial engineering , manufacturing engineering , management science , systems engineering , engineering , mathematics , business , computer network , philosophy , botany , geometry , macroeconomics , epistemology , economics , biology
Building a digital profile of food product with use of modern mathematical apparatus of basic matrices is a solution to the problem of designing innovative beverage recipes. In this regard, for the effective use of the food resource base, modeling and production of high-quality food products, there is an acute problem of developing a methodology for identifying food products using the full range of the currently available analytical base. The article discusses an algorithm for constructing a flexible experimental design for the new identification criteria development, taking into account the laboratory research peculiarities in the beverage industry. The application of software in experiment designing is considered and a practical example of integrated designing based on the construction of an identification criterion for wine materials is presented.