Optimization of the Process of Manufacturing Formated Potatoes Chips

Abstract

Chips Potato grains Bran Squeezed pumpkin seeds Regression equation Optimization The article is devoted to the development of a regression model of optimal parameters for the production of molded potato chips due to the requirements of nutritiology. Potato grits, rye bran, barley, squeezed pumpkin seeds were used to develop the technology of molded potato chips. The processing of the results was carried out by the method of a complete factor experiment, which gave the opportunity to describe mathematically the investigated process in some local area of the factor space, which lies around the selected point. Three factors were taken for the development of the regression equation: X 1-is the degree of cutting of bran, mr; X 2-temperature of baking-drying, °С; X 3-quantity of added water, ml. To verify the significance of the regression coefficients, additional parallel experiments were performed to determine the reproducibility variance. Therefore, in each point of the factor space a serie of three experiments was conducted. The homogeneity of the variance was checked by the Cochran criterion and compared to the table values. The statistical processing of experimental data consisted of calculating the coefficients of the regression equation and checking their significance. The founded coefficients of the regression equation were evaluated for statistical significance. The assessment was conducted according to Student's criterion. The obtained regression equation was checked for the adequacy of the investigated object, that is, its ability to adequately describe the surface of the response. The adequacy of the model was checked by Fischer's criterion. As a result of the experiment, regression equations were obtained in coded and natural form. On the basis of the obtained dependences graphic interpretation of mathematical model was carried out as isosurfaces of review. Application of methods of mathematical modeling allowed to obtain the parameters of production of molded potato chips with high nutritional value with given structural and mechanical parameters that will affect the strength of the final product.