E3S Web Conf.
Volume 279, 2021III International Conference “Energy Efficiency and Energy Saving in Technical Systems” (EEESTS-2021)
|Number of page(s)||7|
|Section||Energy Efficiency and Energy Saving in the Technological Processes of the Agro-Industrial Complex|
|Published online||01 July 2021|
Optimization of the nutritional composition of the food mixture, taking into account the individual restrictions of consumers
K.G. Razumovsky Moscow State University of technologies and management (The First Cossack University), St. Zemlyanoy Val, 73, Moscow, Russian Federation
* Corresponding author: email@example.com
The paper considers the problem of optimizing the composition of food mixtures intended for feeding individuals with a predisposition to diseases associated with impaired bone mineral density (BMD) by selecting the ratio of the main and additional raw materials in the mixture. The mathematical formulation of the problem was carried out and the result of its solution was obtained using a computer program. The formation of the optimal composition of the mixture was calculated taking into account two criteria - restrictions on the ratio of the main and additional raw materials and taking into account the specified requirements of the standard for the amount of basic nutrients that will provide nutritional support for people with a predisposition to BMD impairment.
© The Authors, published by EDP Sciences, 2021
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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