Application of the method of mathematical modeling for the analysis of thermodynamic parameters of the process of milk biofermentation Available to Purchase

The study was devoted to analysis of the milk fermentation process from the point of view of thermodynamics. The biothermodynamic parameters of the state of the multicomponent system was characterized. The hypothesis and the purpose of the study is to optimize the mass fraction of the biologically active component according to the type of association of starter probiotic cultures, and scientifically substantiate recommendations for its use in biotechnology of specialized dairy products of various structuring. The objects of this study is mainly milk. There were described, standard physico-chemical, microbiological, rheological methods using modern equipment are applied, and mathematical modeling is carried out. Three-factor dependencies of the results of study are determined. Also, as a result were obtained the viscosity of fermented milk and computer modeling of the fermentation process using a biologically active component was carried out, based on regression and correction analysis of the process data a two-factor mathematical model of acidity changes depending on the mass dose of the biologically active component and the fermentation time was developed, normalized regression coefficients were determined, graphical illustrations of the model were constructed. Its significance was checked according to the Fisher criterion. At the second stage of the mathematical modeling algorithm, the energy state of the fermented dairy product was evaluated by determining the activation energy and the pre-exponential multiplier using graphical methods. According to the conducted study, the biotechnological potential of each biologically active component has been determined and recommendations for their use in the technology of new types of specialized dairy-based food products have been proposed. As a result of experimental studies and the use of mathematical modeling methods, the amount of biologically active component – 0.05 % of the mass of milk was optimized, taking into account the fact that the entropy multiplier with such parameters has a minimum value, and the fermented product has a more stable structure.