Zhulinska O. Improvement of the method of evaluation of quality and safety of soft drinks of functional purpose

The dissertation is devoted to the actual problem of determining the quality and safety of food products of functional purpose, in accordance with the improvement of methods and methods of evaluation. The purpose of the research is to improve the normative parameters of quality and safety through the theory, methodology and mathematical model of evaluation of the complex indicator of soft drinks of functional purpose by physical, chemical and organoleptic data, which will allow to control the quality at the stages of production of functional food products. The object of research is the processes of determining the quality and safety of soft drinks of functional purpose, taking into account technical conditions and technological instructions. The subject of the research is the scientific methods of determining the normative parameters of quality and safety of food products for improving the method of evaluating the quality of non-alcoholic beverages of functional purpose. The type of functionality of non-alcoholic drinks with the use of hierarchy analysis method is determined and a single system of parameters and the importance of its elements (criteria, subcriteria, alternatives) are proposed for obtaining a complex indicator at the stages of production. The nonlinear univariate two-factor models of the dependence of the organoleptic and physico-chemical parameters of soft drinks of functional purpose have been developed, which will allow theoretically to determine the degree of error of laboratory research and which can be used for calculations with simultaneous change both in the storage time of beverages and in the concentration of components in them. The estimations of parameters of quality and safety of soft drinks of functional purpose based on the method of planning of experiment with the use of an improved model of determination of coefficients of importance of complex quality index with the use of affine transformations were found. The technical conditions "Non-alcoholic beverages with the use of plant raw materials" have been developed.