DAIRY PRODUCTS FORMATION FROM THE PERSPECTIVE OF SYSTEMS THEORIES
Keywords:
system analysis, modeling, quality, dairy products, consumer preferences, ultrasonic treatmentAbstract
Product innovations in food industry should focus on the development and production of environmentally friendly products of mass consumption; the production of medical and preventing purposes with regard to modern bio-medical requirements; development of products for children and special populations.
Simultaneous analysis of ratings of satisfaction and importance of quality indicators for consumers allows you to set the value of customer satisfaction, which in future will help to set the point of application of innovations.
However, at present the implementation of technologies is carried out under conditions of information uncertainty, which is due to unstable quality characteristics of raw materials, constantly changing production conditions, fuzzy target technological, economic, and social criteria of management and decision making. All these factors require systematic approach to the development of new and improvement of existing technologies.
Among various approaches to the modelling of technological processes approach from the whole to the particular is emphasized, which doesn’t deny the practice of solving technological problems from the particular to the whole. The imposition of initial conditions and the subsequent transition to the components increase the efficiency of the whole complex of interrelated objects.
It is a systematic approach to the solution of the problem of production of quality and safe dairy products that helps to set the most significant factors of the system and to conduct a detailed analysis on the basis of the process approach and principles of traceability.
The use of ultrasonic treatment as a factor in the intensification of the process of production of reconstituted products of milk processing and embedding in existing technologies is experimentally proved.
References
Vinogray E.G. [System principles of optimization of complex objects]. Tekhnika i tekhnologiya pishchevykh proizvodstv
[Technique and technology of food industry]. 2008, no. 1, pp. 16–28. (in Russ.)
Strelyukhina A.N. Sovershenstvovanie protsessov i tekhnologicheskikh sistem pishchevykh proizvodstv s tsel'yu obespecheniya
ikh bezopasnosti i kachestva gotovoy produktsii [Improvement of the processes and technological systems of
food production to ensure their safety and quality of the finished product]. Thesis DSc (Engineering). Moscow, 2004. 471 p.
Kuzina L.A. [Innovations in food industry: theory and practice]. Rossiyskoe predprinimatel'stvo [Russian entrepreneurship].
, no. 09(207), pp. 162–167. Available at: http://www.creativeconomy.ru/articles/23718/ (in Russ.)
Zhekova O.A. [Features of innovation process in sectors of food production]. Pishchevaya promyshlennost' [Food
industry]. 2005, no. 12, pp. 26–27. (in Russ.)
Krasulya O.N., Bogush V.I., Kochubey-Litvinenko O.V. et al. [Food sonochemistry in technology of dairy products].
Molochnaya reka [Milk river]. 2014, no. 3 (55), pp. 14–16. (in Russ.)
Shestakov S.D., Krasulya O.N., Bogush V.I., Potoroko I.Yu. Tekhnologiya i oborudovanie dlya obrabotki pishchevykh
sred s ispol'zovaniem kavitatsionnoy dezintegratsii [Technology and equipment for food environment processing using
cavitation disintegration]. Moscow, GIORD Publ., 2013. 152 p.
Zabodalova L.A., Potoroko I.Yu. [Impact of detoxification methods on technological properties of crude dairy material].
Nauchnyy zhurnal NIU ITMO. Seriya: Protsessy i apparaty pishchevykh proizvodstv [Scientific journal NRU ITMO.
Series Processes and Equipment for Food Production]. 2011, no. 2, pp. 82–90 (in Russ.)
Potoroko I.Yu., Kalinina I.V. [The influence of electrical and physical methods on microstructure of the dispersion
medium of cow milk]. Sbornik nauchnykh trudov Sworld [Proceedings of the Sworld]. 2010, vol. 6, no. 4, pp. 74a–75. (in
Russ.)
Potoroko I.Yu., Fatkullin R.I., Tsirul'nichenko L.A. The system approach to water treatment technology for food
production. Bulletin of the South Ural State University. Ser. Economics and Management, 2013, vol. 7, no. 3, pp. 153–158.
(in Russ.)
Potoroko I.Yu., Popova N.V. [Theoretical and experimental validation of the possibility of the use of electrical and
physical effects in the formation of consumer properties for restored dairy products]. Tovaroved prodovol'stvennykh tovarov
[Merchandise of food products]. 2013, no. 1, pp. 17–21. (in Russ.)
Potoroko I.Yu., Popova N.V. [To the question of water treatment technologies for restored dairy products]. Torgovo-
ekonomicheskie problemy regional'nogo biznes prostranstva [Trade and economic problems of regional business space].
, no. 1, pp. 275–277. (in Russ.)
Maison R., Knoerzer K. A brief history of the application of ultrasonics in food processing. 19-th ICA Congress,
Madrid: 2007
Ashokkumar M., Rink R., Shestakov S. Hydrodynamic cavitation – an alternative to ultrasonic food processing.
Electronic Journal “Technical Acoustics”, 2011, 9. Available at: http://www.ejta.org.
Drying Q. Zhang and Fuzzy J.B. Expert Systems: a Prototype for Control of Corn Breakage During Litchfield
Journal of Food Process Engineering, vol. 12, iss. 4, pp. 259–273, October 1990. Article first published online: 30 JAN
