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- W2758558859 abstract "To the article the analysis of constituents of product is driven and determinations of optimal correlation of componentsof the glazed cheese are considered for the maximal providing of high indexes of maintenance of vitamin of С, β-carotene andorganoleptic evaluation by the method of mathematically statistical analysis. Select for basis the glazed curd mass with the use ofcurd 5 percent’s of fat. As filler three types of jam are investigational, sea-buckthorn, lemon-gingery and red huckleberry. For basisof glaze was select natural albuminous. All graphic facilities of the system STATISTICA provide possibility of choice of builtinanalytical interactive method of analysis and contain the large set of the programs. Such properties of the multicomponent systemsare considered, as functions of composition, passing to the simplex system of coordinates be means of diagrams. The simplex-latticeplans of Shaffe are used for this purpose. On results the conducted experiments the areas of factor space are built with a regressivecomplete cube model and equalizations of regression is got. For being of optimal correlation of component composition it wasconsidered and found local optimal after every initial parameter of mixture. In the joint solution of a multicriteria problem, a systemof inequalities was constructed and solved, which allowed to establish optimal parameters that would ensure optimal values of thecontent of vitamin C, β-carotene, titrated acidity and organoleptic evaluation. In this way, the optimal composition of the filler fillingof the glazed curd was selected. Since the content of the functional constituents of the curd is no less than that required by thenormative documentation, the cheese can be considered an enriched fermented milk product" @default.
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- W2758558859 date "2017-08-18" @default.
- W2758558859 modified "2023-09-24" @default.
- W2758558859 title "Optimization component composition filling marmot in the protein-rich glaze" @default.
- W2758558859 doi "https://doi.org/10.20998/2413-4295.2017.23.26" @default.
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