Base matrices - Invariant digital identifiers of food products

Abstract

The work shows the prospects of developing a single basic product matrix (basic food semi-finished product) for the subsequent design of technologies for a group of homogeneous products. Implementation of this principle of technology engineering allows to unify many stages of production and, as a result, to stabilize the quality of products, as well as to rationalize the system of identification and control. Accordingly, the mathematical model is developed for the latter, matrices of product markers from genuine to falsified are proposed. Variants of poor-quality, and also surrogate products as possible intermediate links are considered for completeness of the information. The integration of additional thermodynamic and functional-technological indicators into the system of evaluation criteria of technology rationality and product quality is substantiated.