Table 3 Minimum and maximum allowable values of the mass fraction of the
main nutrients in the product (according to the formula of balanced nutrition)
Nutrients
Minimum value
Maximum value
– Protein
8,0
15,0
– Starch
40.0
65.0
– Fat
1.0
4.0
– Cellulose
0.55
1.85
– Valin
0.40
0.60
– Isoleucine
0.35
0.50
– Leicine
0.70
1.2
– Lizin
0.30
0.55
– Methionine + Cystine
0.30
0.40
– Treonin
0.75
1.0
– Tryptophan
0.25
0.40
– Fenilalanine + tyrosine
0.08
0.12
Vitamins, mg / 100 g of product:
– Thiamine
0.15
1.75
– Riboflavin
0.09
1.50
– Niacin
1.3
2.0
– Vitamin Е
3.0
5.0
– folacin
0.002
0.05
Mineral substances, mg / 100 g of product:
– Potassium
30
130
– Calcium
4.0
25.0
– Magnesium
7.0
40.0
– Phosphorus
200
230
– Iron
1.5
5.0
Energy value, kcal
290
330
The mathematical model of the choice of parameters and the formulation of
enriched extruded products consists of a linear form (objective function):
min
)
(
1
→
=
=
i
n
i
i
i
X
C
X
F
(1)
and systems of linear equations and inequalities (constraints) in the form of:
max;
min
1
Aj
X
aij
A
i
n
i
j
=
(2)
max;
min
Bi
X
Bi
i
,
100
1
=
=
n
i
i
X
where Сі – cost (price) of the th component; Хi – independent variable (number
of components in the formulation); аij – content of the j index of nutritional value in
the i-th component; Aj min, Aj max – minimum and maximum permissible levels of
the j-th indicator of the food value of the product;
Bi min, Bi max – minimum and maximum permissible standards for the content
of the i-th component in the formulation.
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