meatTheory and practice of meat processingТеория и практика переработки мяса2414-438X2414-441XФГБНУ «Федеральный научный центр пищевых систем им. В.М. Горбатова» РАН10.21323/2414-438X-2020-5-1-4-8meat-128Research ArticleСтатьиABOUT A «DIGITAL TWIN» OF A FOOD PRODUCThttps://orcid.org/0000-0002-8313-4105NikitinaMarina A.

Marina A. Nikitina — candidate of technical sciences, docent, leading scientific worker, the Head of the Direction of Information Technologies of the Center of Economic and Analytical Research and Information Technologies

109316, Moscow, Talalikhina str., 26 Tel: +7–495–676–92–14

m.nikitina@fncps.ruhttps://orcid.org/0000-0003-4298-0927ChernukhaIrina M.

Irina M. Chernukha — doctor of technical sciences, professor, Academician of the Russian Academy of Sciences, leading research scientist of Experimental clinic — laboratory «Biologically active substances of an animal origin

109316, Moscow, Talalikhina str., 26. Tel: +7–495–676–97–18

imcher@inbox.ruhttps://orcid.org/0000-0002-4079-6950LisitsynAndrey B.

Andrey B. Lisitsyn — doctor of technical sciences, professor, Academician of the Russian Academy of Sciences, Scientific supervisor

109316, Moscow, Talalikhina str., 26. Tel: +7(495)–676–95–11

info@fncps.ruV. M. Gorbatov Federal Research Center for Food Systems of Russian Academy of SciencesRussian Federation2020160420205148Copyright © Nikitina M.A., Chernukha I.M., Lisitsyn A.B., 20202020Nikitina M.A., Chernukha I.M., Lisitsyn A.B.Nikitina M.A., Chernukha I.M., Lisitsyn A.B.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.meatjournal.ru/jour/article/view/128

The paper presents definitions of digital twins. The authors examine a hypothesis that a digital twin of a food product is a mathematical (simulation) model that includes the whole variety of factors influencing quality and safety. An approach to the mathematical setting of the structural optimization task at different stages of description of the technology for a food product digital twin is analyzed. The first stage, which has several levels, is connected with correspondence of the nutritional and biological values to the medico-biological requirements. The second stage is linked with predetermination of structural forms, the third with perception of sensory characteristics (color, odor and so on). The universal method for assessment of quality and efficiency of a food product digital twin using the generalized function (integral index) is described. Different individual responses can be components of the additive integral index: physico-chemical, functional-technological and organoleptic.

digital twinsimulation modelchemical compositionfunctional-technological propertiesfood productThe article is published in the framework of execution of scientific-research work theme No. 0585–2019–0008 of the State task of the V. M. Gorbatov Federal Research Center for Food Systems of RAS.ReferencesGrieves, M. (2014). Grieves Digital Twin: Manufacturing Excellence through Virtual Factory Replication — LLC, 7 p. [Electronic resource: https://www.researchgate.net/publication/275211047 Access date 20.01.2020].Grieves, M. (2014). Grieves Digital Twin: Manufacturing Excellence through Virtual Factory Replication — LLC, 7 p. [Electronic resource: https://www.researchgate.net/publication/275211047 Access date 20.01.2020].Kokorev, D.S., Yurin, A.A. (2019). Digital twins: concept, types and benefits for business. Colloquium-journal, 10–2(34), 101–104.Kokorev, D.S., Yurin, A.A. (2019). Digital twins: concept, types and benefits for business. 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The authors declare that there are no conflicts of interest present.