ABOUT A «DIGITAL TWIN» OF A FOOD PRODUCT
https://doi.org/10.21323/2414-438X-2020-5-1-4-8
Abstract
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.
Keywords
digital twin,
simulation model,
chemical composition,
functional-technological properties,
food product
Supporting agencies: The 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.
About the Authors
Marina A. Nikitina
V. M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences
Russian Federation
Russian Federation
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
Irina M. Chernukha
V. M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences
Russian Federation
Russian Federation
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
Andrey B. Lisitsyn
V. M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences
Russian Federation
Russian Federation
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
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Review
For citations:
Nikitina M.A., Chernukha I.M., Lisitsyn A.B. ABOUT A «DIGITAL TWIN» OF A FOOD PRODUCT. Theory and practice of meat processing. 2020;5(1):4-8. https://doi.org/10.21323/2414-438X-2020-5-1-4-8
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