Статья: Multi-objective optimization of meat products’ heat treatment using modern electrophysical methods of heating Автор: Беляева М. Ю. (Wed, 02/01/2017 - 03:27)
The book presents the system analysis methodology application in the meat industry, developed the hierarchical structure of meat production, expert systems simulation and optimization of meat products quality control including informational and intellectual support subsystem; statistical processing of experimental results and structural optimization, product quality evaluation with minimizing losses of amino acids, fatty acids, vitamins, fractions of proteins and lipids in the fat while cooking.
It is a computer-assissted system of decision support based on the developed model, the optimization results are interpreted graphically by temperature changes and biological components of meat products: amino acids, fatty acids and vitamins during cooking process.
The proposed technological modes and instrumentation of meat semi-products thermal processing.
The book is intended for scientific, engineering and technical personnel, entrepreneurs in meat production, trade and public catering, as well as postgraduate students of food and economic universities.