Keywords:Qualimetry Rating Diet Norm Corresponding author:Oleg Kuzmin E-mail: kuzmin_ovl@ nuft.edu.ua DOI: 10.24263/2304-974X-2017-6-1-7 Introduction. The work's objective is to analyze quality rating of diets from the standpoint of physiological need norms of a person and a daily ration, to further determine the balance of nutrition.Materials and methods. The daily ration of human nutrition (breakfast, lunch, dinner) and the norms of the physiological needs of the average person -to determine the complex quantitative assessment of the quality of diets. An additive mathematical model as most widespread in a qualimetry is used for joining the quality rating into the generalized (complex) index. Methods -qualimetric.Results and discussion. Taking into account the norms of physiological needs of a common person, the complexquantitative estimation of quality of one meal is calculated, the three-level hierarchical structure of the system of qualitative indexes is developed: the third level simple indexes are grouped in the qualitative indexes, which form the second level of structure systems hierarchy, which, in turn, form the first level, and then -in the complex index of zero level, which characterizes quality rating of diets.Basic qualitative indexes (Р basic ) of macronutrients, mineral matters and vitamins are the following: for proteins -0,15; fats -0,17; carbohydrates -0,68; sodium -0,45; potassium -0,34; calcium -0,07; magnesium -0,03; phosphorus -0,11; thiamine -0,02; ribofflavinum -0,02; perydoxine -0,02; cevitamic acid -0,94. Weight coefficients (m) are the following: proteins -0,50; fats -0,40; carbohydrates -0,10; sodium -0,03; potassium -0,05; calcium -0,25; magnesium -0,50; phosphorus -0,17; thiamine -0,36; ribofflavinum -0,32; perydoxine -0,31; cevitamic acid -0,01. The biggest value of the complex index (К 0 ) is obtained in breakfast -1,60, the lowest value is typical for supper -1,09.Conclusion. For the set daily ration, the complex qualitative indexes for the group of macronutrients, mineral matters and vitamins are determined. The most balanced values of qualitative index are set, that is typical for a supper №2 with the estimation -1,09.

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At the stage of design and testing of fuel rods for reactors that must operate in complex temperature and mechanical conditions, it is important to establish the maximum allowable temperature regimes, in particular the temperature distribution along the fuel rods. An ultrasonic control seems to be one of the possible non-destructive methods for assessing product quality. We consider the ultrasonic devices to monitor operational temperature modes of fuel rods and can propose the pulsed multi-zone thermometers as the optimal type.

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Introduction. The analytical researches were conducted for the purpose of scientific substantiation of the main factors and to determine the factor space of the process of sausage stuffing extrusion. Materials and methods. Methods of research: theoreticalstudying and generalization of a priori information on the conditions for the extrusion of sausages; qualimetric. An additive mathematical model as most widespread in a qualimetry is used for joining the quality rating into the generalized (complex) index. Results and discussion. One of the main processes in the formation of sausage products, which guarantees the receipt of highquality products is the filling (extrusion) of the shell by sausage mince. The main factors of the process of sausage mince extrusion are ascertained: pressure of extrusion; mince temperature; vacuum evacuation. It is determined that the amount of pressure of extrusion depends on the type of membrane, type of product, its composition, physical-mechanical and rheological properties, which is 0,30-2,00 MPa. The minced meat temperature affects the stability of the emulsion, therefore, when extruded in the sausage shell should be in the range from +8 to +18 ºС. Vacuuming has a positive effect on: reducing the volume of air void; color; texture; maturation of the product; the terms of its storage; reduction of oxidative processes in adipose tissue, as well as bacterial insemination; improvement of the rheological characteristics of the product; water-holding capacity (WHC); improving the density of the long loaf. The evacuation measure for individual types of mince is individual and can have pressure up to-0,09 MPa. The coefficient of regression and the value of confidence interval are calculated Δb i =0,004 (α=0,2; f=8).