Аграрный вестник Урала № 12 (118) 2013

Инженерия

The compositional design of multicomponent foodstuff

 Showed that designing of foodstuff with the specified consumer properties is a popular scientific and applied direction in
the food industry lately. In this connection a search of methodological peculiarities of the solution of these problems is very
important. A target combination of prescription ingredients can provide a food composition with a specified chemical composition.
Generalization of scientific and practical prerequisites of developing rational recipes of multicomponent dairy products shows
that an increase of the adequacy degree of the composition without increasing the cost can be achieved effectively only with
the use of modern computer mathematical systems. A developed matrix method of multicomponent foodstuff design is noted
by simplicity and clarity of its implementation. When using a modern mathematical apparatus, complex prescription tasks
of multicomponent foodstuff design are solved creatively without an efficiency loss of production management. Construction
of multicomponent foodstuff allows the efficient use of resources, other expensive raw materials, expansion of competitive
products range with user-friend organoleptic characteristics, high nutritional and biological value and with specified properties.

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Keywords:

foodstuff, specified consumer properties, rational solutions, composition, multi-component products

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