Application of methods of mathematical modeling in the optimization design of technological processes of food production

Optimization of thermochemical and biological transformations occurring during the heat treatment of food products can be carried out only taking into account the dynamics of the formation of temperature fields inside the processed products. A mathematical model of the Sous-Vide processing process has been developed, which provides the determination of the dynamics of changes in the temperature field of Sous-Vide processed functional food products based on animal and vegetable raw materials. To calculate the process of Sous-Vide processing of functional products, we used the differential equation of unsteady heat conduction taking into account the Bio criterion. When solving a system of partial differential equations, the mathematical package flexPDE is used. In calculations, a spatial grid with the number of nodes 20000 was used, the accuracy of calculations was 10E-4. Experimentally determined values of thermal conductivity, specific heat capacity, density and thermal diffusivity of each of the components of the food system are used in calculations...