Fruit growing
and viticulture of South Russia

Annotation

The paper presents the results of functional and structural modeling of products for personalized nutrition and substantiates the relevance of the development of specialized digital tools. The analysis of the production of food products in recent years has revealed the main trends in the structure of produced species. As objects for the organization of personalized nutrition, mass consumption products were chosen � bread and bakery products, confectionery, canned fruits and vegetables, soft drinks. As research methods, the methodology of functional and structural modeling of systems is used. Most food products contain various sets of ingredients, and those, in turn, consist of a certain set of chemical elements. Their combinations in various proportions lead to the fact that the final product will have certain properties, both positively and negatively affecting people's health. Accounting for these factors, identifying the composition of ingredients when designing products for personalized nutrition, in which the positive effect will be as favorable as possible, is a complex and time-consuming task that is impossible without the use of modern IT solutions. One of the basic stages of designing the corresponding digital tools is the description of the functional and structural model, which is presented in this article. This model allows to consider in detail the structure of future digital tools, the input and output information of each design stage, to determine the links and dependencies between the individual components of the system. The model is based on the SADT methodology in IDEF0 and IDEF3 notations. A TOP-diagram and three levels of decomposition are presented with an emphasis on the block of optimization of the component composition. Modeling of this particular process will later serve as the basis for creating digital tools for designing healthy food products with a given composition.

Annotation

The article provides a comparative analysis of existing methods and models for designing healthy food products with a given composition: experimental statistical modeling, linear programming, object-oriented approach, fuzzy logic models, neural networks. For each technique, their key features, as well as shortcomings and boundaries of effective application, are identified. The choice of a basic technique for subsequent practical application is justified based on the results of the analysis � linear programming: the simplex method and its modifications. Further, the paper presents a description of mathematical models and algorithms for solving three problems that implement the design of the component composition of functional foods. For each technique, sets of input and output data, constraints, objective functions, as well as generalized sequences of actions in calculations in the form of flowcharts of algorithms are defined. The component composition optimization model will allow you to design the selected healthy food products based on its basic recipe, optimizing it according to a given criterion: cost, energy value, degree of content of a certain chemical component, etc. The methodology for optimizing nutritionally balanced food recipes with desired properties and composition is based on the use of norms of physiological needs for nutrients for different population groups. It allows to evaluate a specific formulation of a healthy nutrition product for its compliance with these standards for a given population group. A distinctive feature of the proposed method of system modeling of multicomponent food products of functional nutrition is the possibility of designing a recipe for given ratios of components and chemicals. The described models will further be the basis for the development of digital tools for designing healthy food products with a given composition.

Annotation

As known, tomatoes contain a fairly large amount of biologically valuable substances in their composition. Consumers prefer tomatoes in fresh form. However, being a climacteric crop, tomatoes differ during storage and maturation by a high rate of respiration and evaporation of moisture, which leads to a decrease in valuable nutrients, deterioration in quality, over-ripening and rapid aging, which as a result reduces the marketable appearance of products. Traditional methods of processing tomatoes before storage are not always effective enough to maintain the quality of tomato fruits at the proper level, since it is not always possible to store tomatoes at the recommended low temperature, the necessary relative humidity, etc. In order to increase the storage time of tomatoes while maintaining their quality and safety, it is necessary to search for new modern methods of fruit processing before storage. In this regard, an overview of existing traditional technologies, as well as modern and promising techniques and methods for preparing fresh tomatoes for storage, contributing to the reduction of quantitative losses, preserving qualitative characteristics, is carried out. The most promising methods of preliminary preparation of tomatoes for storage, providing a high level of physical-chemical, organoleptic and microbiological indicators that ensure the safety of stored products are: treatment with ethylene biosynthesis inhibitors and ethylene absorbers, ozonation, modified gas atmosphere, electric field and ultrasound treatment, the use of biological products, the use of active packaging, antimicrobial film-forming coatings, etc. The article describes the work of both domestic and foreign researchers.