ABOUT A «DIGITAL TWIN» OF A FOOD PRODUCT
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 optimizati...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
The V.M. Gorbatov All-Russian Meat Research Institute
2020-04-01
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| Series: | Теория и практика переработки мяса |
| Subjects: | |
| Online Access: | https://www.meatjournal.ru/jour/article/view/128 |
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| _version_ | 1850024870575865856 |
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| author | Marina A. Nikitina Irina M. Chernukha Andrey B. Lisitsyn |
| author_facet | Marina A. Nikitina Irina M. Chernukha Andrey B. Lisitsyn |
| author_sort | Marina A. Nikitina |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-72dca0f2c8024c3d9d0e1045ad991eab |
| institution | DOAJ |
| issn | 2414-438X 2414-441X |
| language | English |
| publishDate | 2020-04-01 |
| publisher | The V.M. Gorbatov All-Russian Meat Research Institute |
| record_format | Article |
| series | Теория и практика переработки мяса |
| spelling | doaj-art-72dca0f2c8024c3d9d0e1045ad991eab2025-08-20T03:00:59ZengThe V.M. Gorbatov All-Russian Meat Research InstituteТеория и практика переработки мяса2414-438X2414-441X2020-04-01514810.21323/2414-438X-2020-5-1-4-8107ABOUT A «DIGITAL TWIN» OF A FOOD PRODUCTMarina A. Nikitina0Irina M. Chernukha1Andrey B. Lisitsyn2V. M. Gorbatov Federal Research Center for Food Systems of Russian Academy of SciencesV. M. Gorbatov Federal Research Center for Food Systems of Russian Academy of SciencesV. M. Gorbatov Federal Research Center for Food Systems of Russian Academy of SciencesThe 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.https://www.meatjournal.ru/jour/article/view/128digital twinsimulation modelchemical compositionfunctional-technological propertiesfood product |
| spellingShingle | Marina A. Nikitina Irina M. Chernukha Andrey B. Lisitsyn ABOUT A «DIGITAL TWIN» OF A FOOD PRODUCT Теория и практика переработки мяса digital twin simulation model chemical composition functional-technological properties food product |
| title | ABOUT A «DIGITAL TWIN» OF A FOOD PRODUCT |
| title_full | ABOUT A «DIGITAL TWIN» OF A FOOD PRODUCT |
| title_fullStr | ABOUT A «DIGITAL TWIN» OF A FOOD PRODUCT |
| title_full_unstemmed | ABOUT A «DIGITAL TWIN» OF A FOOD PRODUCT |
| title_short | ABOUT A «DIGITAL TWIN» OF A FOOD PRODUCT |
| title_sort | about a digital twin of a food product |
| topic | digital twin simulation model chemical composition functional-technological properties food product |
| url | https://www.meatjournal.ru/jour/article/view/128 |
| work_keys_str_mv | AT marinaanikitina aboutadigitaltwinofafoodproduct AT irinamchernukha aboutadigitaltwinofafoodproduct AT andreyblisitsyn aboutadigitaltwinofafoodproduct |