Автоматизоване управління технологічним комплексом хлібопекарського виробництва на основі методів кваліметрії

Abstract

Дисертація присвячена розробці нового підходу до управління технологічними процесами хлібопекарського виробництва. Основними критеріями при управлінні хлібопекарським підприємством є якість продукції, продуктивність та технологічні втрати. З метою уточнення показників якості сировини, напівфабрикатів та готової продукції проведено експертне опитування. Проведена лінгвістична апроксимація основних технологічних показників для формування сценаріїв керування та врахування невизначеностей в поведінці технологічних процесів виробництва хліба. Розроблена онтологія хлібопекарського виробництва, що дає необхідні можливості практичного застосування результатів для розробки ефективних ресурсоощадних стратегій управління технологічним комплексом хлібопекарського виробництва. Проведено факторно-цільовий аналіз, що дозволило встановити і відкоригувати цілі управління та фактори впливу на них . Створено структуру та розроблено алгоритмічне і програмне забезпечення автоматизованої системи сценарно-синергетичного керування хлібопекарським виробництвом з використанням сучасних інформаційних технологій. The dissertation is devoted to the development of a new approach to the management of technological processes of baking production. The main criteria for managing a bakery business are product quality, productivity and technological losses. Taking into account the importance of assessing the quality of raw materials, semi-finished products and finished products, a significant number of indicators and the complexity of assessing their interactions, an analysis of the baking production management object from the category-functory approach was carried out, which allowed using verbally algorithmic procedures to reduce the share subjective evaluation of quality parameters. The information aspects of management of the process of improving the quality of the bakery products and the efficiency of the bread making process are considered. In order to clarify the quality indices of raw materials, semi-finished products and finished products, an expert survey was conducted. Models of quality of raw materials, semi-finished products and finished products have been developed. The linguistic approximation of the main technological indicators for the formation of management scenarios and taking into account the uncertainties in the behavior of technological processes of bread production are carried out. To support decision-making management, cognitive modeling was performed, which allowed to trace the causal relationships between the parameters of the technological processes and develop management scenarios. The ontology of baking production is developed, which provides the necessary opportunities for the practical application of results for the development of effective resource-saving strategies for managing the technological complex of baking production. Factor-target analysis of the control object was carried out, which made it possible to establish and correct the objectives of management and factors of influence on them. A passive experiment was carried out on the results of which the identification of mathematical models describing the dependencies of output process variables that can be measured operatively by objective methods and characterize the quality of semi-finished products and finished products, productivity, specific losses of resources at each stage of the baking production, from the regime parameters and qualitative indicators of incoming products. The synthesis of the system of interconnected control of the technological complex of the bakery is carried out by the method of analytical construction of the aggregate regulators (AKAR method). In the framework of the AKAR methodology, nonlinear mathematical models of cooking dynamics, preparation of dough, stand, baking were developed. The structure and algorithmic software and software of the automated system of scenario-synergistic management of baking production using modern information technologies are developed. To study the effectiveness of the developed system of scenario-synergistic management of the technological complex of baking production, simulation modeling was conducted by comparing the functioning of the developed system with existing systems. The formation of incoming actions was carried out using robust plans of the Taguchi experiment. The conducted production tests of the proposed technical solutions showed improvement of product quality, increase in productivity of production, reduce the cost of resources. The system of management of the technological complex of baking production based on the methods of qualimetry is integrated into the information vertical of the technological complex of the bakery.