Scenarios of intellectual fuzzy automated control of bread production

Abstract

Introduction. The research of the scenario approach in the automation of the control of the processes of baking bakery products [3, 4] has been carried out in order to increase the efficiency of production and improve the quality of products. Research methods. Are analysis of the characteristics and criteria of the chosen problem, compilation of qualitative assessments and previous scenarios of process management, estimation of the realistic solutions (expert, cross-influence, Saati method [1]), rules and sequence of their application in the writing of generalized scenarios. Result and discussion. The article deals with the main components of the stages and operations of bread production and various possible schemes for their regulation. The disadvantage of the typical scheme of automatic humidity control on dough machines of continuous action is its orientation to the stable quality of flour. To regulate the duration of fermentation, the mass of the semifinished product in the fermentation vessel fixes the weighing mechanism, and the consumption takes into account the flow meter, these data are processed according to the corresponding formula. At the stage of mechanical treatment of the dough, it is necessary to control the mass of the dough and its degree of readiness for baking. The controlled parameters are the temperature and humidity of the air in the cabinet, as well as the durability of the stand. It is proposed to develop an automated multi-purpose control system based on a scenario approach and intelligent technologies [5, 8, 10] in order to increase productivity, reduce specific losses and cost of resources while improving product quality. The essence of the situational approach to the management of technological processes of baking bread is outlined. The abstract (A) and structural (C) scenarios of bread production are offered, which can be used in the quotient-purpose analysis of bread production.