Pankov D. Automated control of the technological complex of baking production on the basis of methods of qualimetry

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. In order to clarify the quality indices of raw materials, semi-finished products and finished products, an expert survey was conducted. 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. 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 was conducted, which made it possible to establish and correct the objectives of management and factors of influence on them. The structure and algorithmic software and software of the automated system of scenario-synergistic management of baking production using modern information technologies are developed.