Naukove obgruntuvannya ta rozrobka kil' kisnykh pokaznykiv yakosti protsesu vyrobnytstva produktiv kharchuvannya.
2002
Topolnyk V.H.
The research is aimed at studying food production according to traditional technology, which is considered as an interrelated system of a product, processing and equipment to develop quantitative indices of the quality of these constituents. The innovation of the work lies in the fact that by using systemic analysis, quality control, mathematical and statistical methods, for the first time mathematical models are developed to calculate indices for the quantitative assessment of the material and technical object of the food production process. As a result, a basis for the quantitative assessment is formed, allowing to determine the level of the quality of culinary raw material, processing methods, hardware systems, cooled finished products.
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