Parametric structural analysis of nutritional value of personalized foods using Microsoft Excel

Abstract

Present-day market relations require enhancing the efficiency of production, sustainable use of resources and development of technological and economical calculations. The use of digital technologies plays a significant role in the development of innovative technologies in food processing industry. At the present time recipe calculation in chocolate manufacturing is done with a book of standardized recipes (1986). According to the method proposed in the present article, a conventional calculation of a chocolate product recipe is carried out with the use of a standardized recipe. It must be pointed out, that the conventional method requires a series of step-by-step calculations, which are very time-consuming, and also it requires the calculation of raw material consumption, caloric and nutritional values of the product. In the case when a new ingredient is introduced into the recipe of the chocolate product, total recalculation is required. The difficulty of the multicomponent recipe problem lies in the fact that at present it involves many ingredients (more than 5). In this case, a recipe calculation that is done without use of present-day digital technologies is extremely time-consuming which leads to the loss of efficiency in production control. The enumerated disadvantages of the conventional method can be solved by using digital technologies that save time of doing technological calculations and eliminate human errors.