Articles

Design of Analog Meat Semi-Finished Products Using the Simplex Method

Authors:

Anna A. Makarova1, Petr A. Lisin, Olga V. Pasko

Abstract:

The universal computer mathematics system EXCEL is to solve a wide range of mathematical problems from elementary transformations to complex equation systems. The research aim is modeling the formulation of a semi-finished meat product analog from soy minced meat with the specified parameters (mass fraction of protein – 17.0 %; fat – no more than 2 %; carbohydrates – no less than 6.5 %; dry substances – no less than 27 %) by mathematical modeling based on the Excel table processor implementing the simplex method. The thesis presents the step-by-step methodological scheme for the development of a semi-finished product. Mathematical modeling included the formation of mathematical linear models, including restrictions on the ingredients introduction in given ranges. The researchers developed a system of linear balance inequalities and equations for fat, protein, carbohydrates, ash, dry matter, water, and product weight based on the data matrix; then they reached the aim by solving them and limiting them. After optimizing the formulation of the analog semi-finished meat product, a man obtained products with a mass fraction of protein of 17.0%, identical to the control sample. The presence of linear balance equations system enables to describe adequately the change in the chemical composition of the developed formulation, depending on the ratio and norms of the raw materials used.

Keywords:

mathematical modeling; formulation; EXCEL; simplex method; digital technologies; linear programming; analog meat semi-finished products;

For citation:

Anna A. Makarova, Petr A. Lisin, Olga V. Pasko. Design of Analog Meat Semi-Finished Products Using the Simplex Method. Индустрия питания|Food Industry. 2021. Vol. 6, No. 2. Pp. 50–58. DOI: 10.29141/2500-1922-2021-6-2-6