Results Designing and Analysis When Introducing New Beverage Identification Criteria

Abstract

Building a digital profile of food product with use of modern mathematical apparatus of basic matrices is a solution to the problem of designing innovative beverage recipes. In this regard, for the effective use of the food resource base, modeling and production of high-quality food products, there is an acute problem of developing a methodology for identifying food products using the full range of the currently available analytical base. The article discusses an algorithm for constructing a flexible experimental design for the new identification criteria development, taking into account the laboratory research peculiarities in the beverage industry. The application of software in experiment designing is considered and a practical example of integrated designing based on the construction of an identification criterion for wine materials is presented.

Opportunities of Artificial Intelligence and Machine Learning in the Food Industry

“…On the web, multiple recipes are available online and contain a huge dataset that allows the exploration of components in several cuisines from common man to professionals. e researchers can determine the differences as well as the similarities between the different cuisines [40]. For example, North American and Western European cuisines are totally based on the ingredients which contain the same flavor of compounds that East-Asian and Southern-European cuisines avoid.…”