The analysis of system correlation between food value and food energy consumed by an individual, taking into account variable factors

The questions of practical realization of the principles of the balanced food for conformity maintenance between power value and qualitative structure of actual food allowances and requirements for energy and food substances are considered. The diagram of mutual influence of the factors on the process of cooking of a food mix to define time of thermal influence on it before reception of a ready product with the set caloric content is resulted. The input parameters of the diagram such as initial characteristics of raw materials; initial characteristics of the individual, initial characteristics of the equipment are analyzed.