Design of Food Products on the Basis of the Simplex-trellised Plans Application

Yu.P. Zemskov, Associate Professor, Quality Management and Engineering Technology Department, Voronezh State University of Engineering Technology, Voronezh, Russia, regant2006@mail.ru Dr. L.I. Nazina, Associate Professor, Quality Management and Engineering Technology Department, Voronezh State University of Engineering Technology, Voronezh, Russia, nazina_lyudmila@mail.ru Yu.M. Sapego, Deputy Director for Educational and Methodical Work, Voronezh Branch, FSAEI FVT, Academy for standardization, metrology and certification (training), Voronezh, Russia, method@asms-vrn.ru

Creating high-quality and safe products is a basic condition for sustainable development of the regions and the growth of living standards of the population. Nowadays

experiment planning, variation

canned products are in strong demand of the population. It is rational to implement

levels, planning matrix, simplex

the experimental design method using the simplex lattice plans in order to determine

method, optimum structure

the rational structure of the canned product, which is a multi-component mixture.

of a product, modeling

We give the solution of the problem of determining the optimal composition of the food product, which is the canned beans. It was prepared by planning the experiment using a simplex-trellised plans. Simplex method allowed to obtain the content of each component in the combined product in encrypted form with subsequent conversion to natural substances by weight.

We obtain two-dimensional and three-dimensional images of the composition-property diagram of the product.

References

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