The Neural network development of food formulations and evaluation of the quality characteristics of finished products
Using statistical methods of visualization of experimental data, the use of artificial intelligence for the development of optimal food formulations in terms of qualitative characteristics is justified. Using the example of sausage products, a method for identifying the prescription composition of f...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | Russian |
| Published: |
North-Caucasus Federal University
2024-05-01
|
| Series: | Современная наука и инновации |
| Subjects: | |
| Online Access: | https://msi.elpub.ru/jour/article/view/1594 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Summary: | Using statistical methods of visualization of experimental data, the use of artificial intelligence for the development of optimal food formulations in terms of qualitative characteristics is justified. Using the example of sausage products, a method for identifying the prescription composition of food products has been developed for comparison with the indicators of technical documentation. The assessment of the adequacy of the chemical and amino acid compositions of the formulations of the technical documentation confirmed the effectiveness of the developed methodology. |
|---|---|
| ISSN: | 2307-910X |