Adaptive modeling of experimental conditions in the processing of food products (chilled fish) by the flow of accelerated electrons

Abstract

The use of mathematical modeling in various branches of the food industry as an effective tool for the policy of resource conservation of food systems is an innovative solution in the field of improving the efficiency of existing food production technologies based on established patterns in the production process. The issues of operational quality control in the process of processing food products with a stream of accelerated electrons in the absence of radiation doses regulated by standards, except for certain types of spices, to ensure the safety and quality of food products, in particular chilled fish, require a constructive approach with the general predictability of technological parameters in specialized radiation centers – operators of the irradiator. It was found that the dose absorbed by the samples of common carp scales with a high degree of correlation of 0.94 depends on the actual radiation dose and increases to 7.51±0.04 kGy when irradiated with a dose of 12 kGy or 25.9 times compared to samples treated with a stream of accelerated electrons with a radiation dose of 1 kGy. It is revealed that the operational quality is determined by the reproducibility of the results under the established conditions of the production processing process. As a result of experimental testing, mathematical models of various types were developed to predict the absorbed dose from experimental conditions on the example of samples of chilled carp scales: polynomial, 3D-graph and arccos. The practical significance is determined by the possibility of designing experimental conditions for processing chilled fish with a stream of accelerated electrons without performing trial processing of small batches of food products in radiation centers and using emitters as a model for technological runs.

Study of the amino acid composition of beef proteins using ionizing radiation treatment technology

“…Unlike well-known technologies (storage in a modified gas medium (MGM), exposure to high and low temperatures, etc. ), the ionizing radiation treatment is possible only under the conditions of specialized centers ("Tekleor", a network of centers "Accentr" and "Regional Center for Irradiation Technologies "Era""), the so-called irradiator operators, in accordance with the requirements of Food products belong to biological objects of wildlife, respectively, in order to preserve quality characteristics and ensure safety in accordance with the requirements of technical regulations, the parameters of ionizing radiation treatment are used, based on the type of food products, to establish the minimum and maximum radiation dose, on the one hand, to ensure the achievement of established goals, on the other hand, to prevent quality deterioration [2].…”