Musina O.N., Lisin P.A.

"Siberian research Institute for cheese-making" Russian Academy of agricultural Sciences, "Omsk state agrarian University by P.A. Stolypin", Russia
THE MAIN PRINCIPLES OF SYSTEM MODELING OF

A MULTICOMPONENT FOOD

The methodology of the system of modeling of multicomponent food is proposed. The practical and theoretical substantiation of possibility of application of the system of modeling in the development products recipes has been given. This approach can be used in modeling of food products of the new generation and represents a methodological basis for the development of new effective technological solutions in the food industry.

System modeling is a universal scientific approach, combining many of solvable problems, is a universal method for the design and management of complex interconnected systems. System modeling finds application in various areas of the food industry. System modeling can be defined as a strategy of study and creation of biological systems, a special case of which are food products, their recipes and production technologies. The most important applied aspect of the system modeling is the ability to design formulations of multicomponent food products with various purposes.

In the basis of the system of modeling are the laws of mathematical modeling and the basic principle of the system modeling is the decomposition of complex biological systems in a more simple subsystems. This principle is called the principle of the hierarchy of the system. In this case, the mathematical model of the system is constructed by the block principle: the General model is divided into blocks, which can give relatively simple mathematical descriptions. All subsystems interact and form a common mathematical model.

The central place in the systematic approach takes the concept of the «system». Different authors, in analyzing this concept, give the definition of the system with varying degrees of formalization, emphasizing different sides of it. We define the food system as a set of elements that are in the relationship and connections with each other and forming a kind of integrity.

The main principle of the system modeling is the integrity, the unity of the biosystems, achieved through interrelations and interactions of the ingredients biosystems and manifested in the emergence of new qualitative properties of the product, which ingredients system does not possess. This property is emergence. Emergence - principle, which asserts that the whole (the product) can be studied, they classified it into parts (ingredients) and then determining their properties (ingredients), define the properties of a product.

The main principles of systemic modeling of multicomponent food are set out below.

The principle of integrity implies considering the ecosystem as a whole thing. An example might be a fermented milk mixture, and starter culture make their own unique contribution to the properties of the bunch, and the contribution of this is seen only in a joint operation. Obviously, not milk, nor leaven separately will not possess the properties of the acidity of a clot. A fermented milk mixture can be regarded as a variant of biocenosis, and ingredients of the mixture as a subsystem.

The principle of structure allows to divide the food biosystem on separate subsystems or components. In other words, any system can be dismantled «on blocks» of structural units. For example - prescription ingredients cottage cheese products (cottage cheese, sugar, fruit-and-berry filling, stabilizer).

The principle of functionality is an essential attribute of the system. Any system somehow manifests itself in interaction with the external environment, i.e. has a certain set of functions. Including, if we consider the food biosystem as a «black box».

Principle of hierarchy gives the opportunity to rank the elements of the ecosystem for their contribution to the properties of the whole structure, to evaluate their relationship and to nominate as synthetic, and the analytical conclusions.

Principle of multiple descriptions allows us to consider the food biosystem at different levels of the hierarchy and to nominate, in accordance with the objectives of the researcher, an almost unlimited number of models describing the functioning of the system.

The principle of minimization of system - functioning of the system is limited to resource, which is at the minimum. Here, the system is understood as a man, as a living organism. This principle is easier to understand on the example of the so-called barrel Liebig - by analogy with the barrel of the water level at which it can not be higher than the height of the lower rail.

The correspondence principle is based on the consideration of the aggregate of factors (the Mitscherlich rule) efficiency of functioning of the biosphere is determined by the totality of factors. Ideally, all of the nutrients must be contained in a simulated multi-component product supply close to the reference quantities and proportions.

In compliance with the modern ideas on the concept of «system modeling» includes the development of models of regulating all stages of creating products of a specified quality and representing from the point of view of mathematics of the system of linear algebraic balance equations, reflecting the changes in the composition of ingredients, for which they are designed. The availability of the system allows to adequately describe the change of chemical, vitamin, mineral and other compositions of the modeled food products depending on the balance of and norms of used raw materials, which gives an opportunity to replace empirical creation of products analysis and synthesis of its mathematical model. The problem is solved by means of targeted variation of quantitative relations of the ingredients.