Shved S. Automated management of the production of bread with the subsystem of operative correction of the technological modes.

The dissertation is dedicated to the improvement of the automated control system for the production of bread. This is done by developing and incorporating into the structure of the intellectual subsystems of support of decision-making in choosing improvers and operative correction of parameters of the technological process in order to increase the efficiency of bread production to ensure highly stable levels of product quality. According to the methodology of fuzzy logic control: on the basis of results of the expert opinion poll the matrix of terms of linguistic variables was formed, membership functions, bases of knowledge of heuristics rules for the selection of the improvers on the basis of that (using Mamdani algorithm) the logical conclusions were received. In relation to expediency of using the corresponding enhancer to optimize the baking properties of flour. On the basis of artificial neural networks, forecasting models that can be used to provide variations of technological parameters from the regulated values and to determine the recommended changes of the technological mode to receive the semi-finished and finished products of appropriate quality have been developed and researched. Algorithms and models of the intellectual subsystem of operative correction of the technological mode, which on the basis of the general use of the forecasting models and genetic algorithms determine the stage of the technological modes, on condition of maintenance of that in the system of automated management of operations of bread, the technological indexes of each stage will be maximally approach to the regulated have been worked out.