OPTIMIZATION OF THE RECIPE OF MULTICOMPONENT FOODS WITH METHODS OF SIMILARITY THEORY AND WAYS OF ITS PRACTICAL IMPLEMENTATION

Abstract

The article presents the results of the development of technology of instant soup preparation, making it possible to correct the energy value of food quickly without changing the volume of portions, the original component composition and organoleptic properties. The methodological basis of the study is theoretical and empirical methods, which are to build a mathematical model of the object based on the method of dimensional analysis of the similarity theory and the study of its properties on the basis of the built model. This allows us to investigate the properties of the objects of research under natural and extreme conditions. The authors have described in detail the method for preparing instant soups. According to the method, the components are steamed and frozen separately and then individual portioned soup semis are composed. The mathematical modeling of soup preparation (cooking of a multicomponent mixture) in terms of total caloric value of food is given. The scientific basis of the developed technology is proved using qualimetric, measuring techniques and consumer evaluation.

Keywords

• similarity theory
• technology of soups
• caloric value
• recipe correction
• foodservice industry