The dissertation is devoted to the development of a system of automatic control of the process of production of dumplings of special forms. As it is known, in every production there is continuity, which turns it into reproduction. Wherein, there is a division into consumed and accumulated parts, for compensation of the expended means of production. Let’s list the factors, savings in financial expenses can be achieved by changing them. 1 – currently, for the production of manufacture goods and ravioli
the main task that is controlling finished products, with a high percentage of the human factor; 2 - the technological process of production consists of defrosting minced meat before modeling, and re-freezing it after receiving the product, that
entails additional financial costs. 3 - current form of ravioli manufactures is traditional. Let’s point out two factors those can be changed to perform effectiveness of the system. The first factor is changing form of the product in the direction of complication excluding counterfeiting. The second factor is improving warehousing, performing density and transportation. Combining the above factors, we can create a new ravioli of a special form. And the technologycal process for the products production in which the secondary defrosting of ingredients is not required. The optimal and difficult to implement form of ravioli is cubic form. This
form: 1 - will be a protection against a fake product manufacturer. 2 - allows incoming raw materials (meat) to process (produce minced meat), and to store frozen ingredients (minced cubes). 3 - will give the opportunity to work with raw materials, without subjecting them to full defrosting and further re-freezing. 4 - receiving products with a given shape, also carries a reduction in energy costs during storage and transportation of products. 5 - minimize human factors in production. In general, to obtain finished products of manufactures, it can be provided by fairly simple ACSs that implement only the regulation functions, i.e.
stabilization of process variables of the process at their given values. These control functions are implemented on the basis of the simplest typical algorithms, as a rule, PID control algorithms. This is only possible due to the fact that the recipe of finished semi-finished products and the characteristics of raw materials and ingredients are not changed. This causes the two most important circumstances for managing the process. 1 – unchanging of found at the stage of special studies of the optimal modes of production. As a result, there is no need to implement control functions during the process such as optimization and adaptation. 2 – the lack of disturbances in raw materials, i.e. the lack of operational process variables, the consequences of which are necessary to be compensated by ACS when implementing the regulation function. Disturbances those persist are associated with fluctuations in ambient of pneumatic operation, according to specified algorithms. The intensities of these disturbances are rather low, and the task of stabilizing them is fairly simple. However, when working with raw materials and ingredients of plant and animal origin (biopolymers), in particular minced meat and dough, the situation is completely different. It is characterized by the following factors: 1 - the recipe of products and their composition change due to the presentation of increasingly high requirements to products: increased nutritional value, cost reduction, expansion of the resource base, enrichment with vitamins and additives. 2 - the characteristics of the original product, even within the same recipe, always differ from each other (the composition of the dough and the composition of minced meat) and, therefore, during the process they can change significantly. Thus, in comparison with other technological processes of producing manufactures, the ravioli production has fundamental features that must be taken into account when developing automatic control systems claiming energy efficiency.
