INVESTIGATION OF THE REGRESSION EQUATION FORMING THE MATHEMATICAL MODEL OF THE PROCESS FOR THE PRESENCE OF OPTIMA IN THE PRODUCTION OF GRAIN DRINKS

Studies have been carried out on the optimization of technological parameters in the production of grain drinks using mathematical modeling. To obtain a mathematical model of the technological process of preparing raw materials, which is a regression equation, a second-order rotatable plan (Box plan) was used. An analysis of the obtained three-dimensional surface showed that the optimal protein content zone in oats is 10.5 g, while the grinding size is 1 mm, at a roasting temperature of 175 ºС with a roasting time of 5 minutes. The optimal protein zone in buckwheat is 10.8 g (grinding size 1 mm), at a roasting temperature of 150 ºС, a roasting time of 10 minutes. And, accordingly, protein in rice is 7.1 g with a grinding size of 1 mm, a roasting temperature of 150 ºС with a roasting time of 10 minutes. Thus, the results obtained will allow optimizing the process under study by applying the developed mathematical model.