ALGORITHM FOR DEVELOPING AN EXTRUDATE MODEL OF A MIXTURE OF MILK THISTLE SEEDS AND WHEAT GRAIN

Abstract

In the article, based on the methodology of a systematic approach, an algorithm of actions is justified when developing an extrudate model of a mixture of milk thistle and wheat grain. Modern approaches to the mathematical description of multicomponent mixtures for food production are analyzed. A complex criterion is proposed for a model of the functional and technological properties (FCS) of an extrudate, taking into account the interaction of its ingredients. The role of the dominant components and factors of the FCS extrudate model of a mixture of milk thistle seeds and wheat grain is shown. Conclusions are drawn regarding the prospects for further research within the framework of the stated problem.