Opryshkin O. Increasing the efficiency of coffee grain grinding fractional setting systems by applying test methods.

The dissertation is devoted to improving the methods of determining and taking into account the factor influence on the measurement result of the control indicator (uniformity of coffee bean grinding), increasing the accuracy and reliability of the results obtained by using test methods and methods of statistical analysis of measurement results to improve the quality of the beverage, which is an important scientific and practical task. The object of study is the process of uncertainty arising in the quality indicator of coffee bean grinding when using a coffee grinder under the conditions of unresolved effects of factorial interaction. The subject of the study is the test control of systems for setting the fractionality of coffee bean grinding under the conditions of uncertainty of both their physical and mechanical properties and the properties of raw materials for grinding. The purpose of the dissertation work is to improve the methods of determining and taking into account the factorial influence on the result of measurements of the control indicator (uniformity of coffee bean grinding), increasing the accuracy and reliability of the obtained results through the use of test methods and methods of statistical analysis of measurement results, which will significantly affect the quality of the beverage. In the introduction, the relevance of the research topic is substantiated, the goal, tasks, object, subject are formulated, the scientific novelty, practical significance of the obtained results are revealed, the personal contribution of the applicant is determined, data on the approbation and implementation of the research results in practice are given, the stages of the study are presented, the number of publications on the topic of work is given. In the first section, scientific works of domestic and foreign scientists on the issues of the research problematics are analyzed, which allowed to determine the main directions of scientific search regarding the problem of improving the methods of determining and taking into account the factorial influence on the uniformity of coffee bean grinding, increasing the accuracy and reliability of the obtained results for improving the quality of the beverage. The importance of using test methods to check the quality of the coffee bean grinding system and methods of statistical analysis of measurement results to determine the significance of the influence of one or another factor on the dispersion of measurement results of the output quantity, to improve the quality of beverage preparation, is determined. In the second section, the justification and evaluation of the reliability of statistical conclusions about the informational significance of indicators affecting the uniformity of coffee bean grinding to ensure the highest possible quality of beverage preparation are given. An analysis is carried out and a simplified model of cross-classifications is proposed, which takes into account the effects of simultaneous interaction of four factors (grinding time, geometric dimensions of the grain, grain moisture, engine shaft rotation speed) on the result of determining the uniformity of grinding; its study is conducted. The limitations on the number of levels of the main parameter (uniformity of grinding) and factors affecting the result of determination at a given metrological uncertainty of the parameter being determined are determined. The dependencies for assessing the reliability of statistical conclusions about the informational significance of the factorial influence for a simplified model of cross-classification are obtained. Analytical relations are presented that allow estimating the amount of information for each of the factors affecting the uniformity of grinding. With the help of discriminant analysis, models are obtained for estimating the amount of information according to the probabilities of errors of the first and second kind; equations are given that allow ranking the influencing factors by the level of their influence on the uniformity of coffee grinding.