APPLICATION OF PLANNING METHOD FOR SYNTHESIS OF MATHEMATICAL MODEL OF BAGELS RECOVERY IN THE FIELD OF MICROWAVES
The article deals with the development of a new way of recovery for production of doughnuts products (bagels), forming of a developed spongy structure by preliminary heating of half-finished dough products in the field of microwaves, analysis of a product and a process of its production, definition of a problem, selection of efficient parameters of recovery with the help of experiments planning method, creation of a mathematical model, analysis of the model obtained, graphical representation of the process