Using experimental and statistical methods food technology research processes

Beskrovnyi, Oleksiy and Бескровний, Олексій Іванович and Ternov, Sergiy and Тернов, Сергій Олексійович (2016) Using experimental and statistical methods food technology research processes. SWorld Journal, 10 (11). pp. 87-95. ISSN 2227-6920


Download (2MB) | Preview


On the basis of these studies there was confirmed that construction of the optimal model systems in addition to the use of formal mathematical and computational methods involves the use of various heuristic arguments, based on experience and deep understanding of content by engineers. This approach made it possible to develop a standard algorithm and produce the successive stages of mathematical modeling and experimental design and compromise multi-objective optimization of processing foods. The example of the optimal high pressure processing parameters of scrambled eggs with cheese its effectiveness.

Item Type: Article
Uncontrolled Keywords: experimental and statistical approach, optimization, food technology, high blood pressure, scrambled eggs with cheese.
Subjects: Research materials > Journal articles
Divisions: Educational and Scientific Institute of Hospitality Industry and Tourism > Department of Engineering Disciplines and Equipment
Depositing User: Адміністратор репозиторію
Date Deposited: 27 Sep 2017 11:50
Last Modified: 27 Sep 2017 11:50

Actions (login required)

View Item View Item


Downloads per month over past year

View more statistics