The effectiveness of using mathematical modeling in assessing the quality of food products

Abstract

Abstract In the development of new formulations and assessment of their quality it is advisable to use mathematical modeling. The quality of any food product is determined by its characteristic properties of the quality indicator. Currently, the food industry has significantly expanded the use of mathematical methods. This is due to the fact that any technically and economically unjustified decision leads to significant material losses. In experiments, we studied the quality and safety of fat supplements with their additional introduction into the diet. As a result of the conducted research, the correlation analysis method using nonparametric methods revealed a correlation between the chemical composition of the diet and the time factor. When sunflower oil was added to the diet, a correlation was established between the activity of enzymes and the chemical composition of crude protein (r=0.71) and crude fat (g=-0.62). When palm oil was added to the diet, a correlation was found between raw fat (r=0.55) and organic matter (r=-0.54). Flaxseed oil contributed to the correlation of crude protein (r=-0.52) and nitrogen-free extractives (r=-0.55), as well as organic matter (r=0.54). The formulated mathematical models based on correlation allow us to take into account the time factor, diet, and individual indicators of the fat component. In addition, they allow one to develop not only a new feed recipe depending on the fat and acid composition of the diet in the presence of the specified initial data, but also to predict their effect on the quality of the product.