DEVELOPMENT OF A CONCEPTUAL MODEL OF A ROBOTIC COMPLEX FOR THE PRODUCTION OF RAVIOLI OF SPECIAL FORMS

Keywords: ravioli, guarantee function, conceptual scheme, SAC, energy efficiency, optimization, special cubic shape

Abstract

The article provides a substantiation of the conceptual model of the production process of special forms of dumplings. It is the first stage in the development of a model of this process as a control object. The purpose of which is to form an objective basis for the development of an effective system for automatic process control. The development of the conceptual model presupposes the specification and description of the properties of control channels and acting disturbances to the level of their mathematical model, which can be implemented in a simulation environment. Problems of identification of the mathematical model of the process of the production of dumplings, i. e. obtaining a mathematical description of processes based on the results of its purposeful experimental research, due to its complexity as a control object.The experimental approach, in this case, gives much more reliable results on the properties of the process. An attempt to obtain such general properties on the basis of experimental data would inevitably lead to the need for very complex and lengthy multifactorial experiments and nontrivial procedures for their processing. But this will leave open the question of the adequacy of the model for those conditions of the process and types of raw materials that were not covered by the experiments. Fundamentally important is the fact that the mathematical model of the process is developed as a model of the control object.Model can be used in two ways. This is due to the fact that in the closed circuits of the SAC, the discrepancy between the models can be considered as a manifestation of uncontrolled coordinate and parametric disturbances. It is in conditions of this kind of disturbances that the SAC must fulfill its functional purpose. The developed mathematical model of the production process of special forms of dumplings will be used by us only in the direction, when it is of great importance not so much quantitative as its qualitative correspondence to the original object.

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Author Biographies

Oleg Burdo, Odessa National Academy of Food Technologies

Department of processes, equipment and energy management

Igor Bezbakh, Odessa National Academy of Food Technologies

Department of Processes, Equipment and Energy Management

Pavel Golubkov, Odessa National Academy of Food Technologies

Department of Processes, Equipment and Energy Management

Serhii Shyshov, Odessa National Academy of Food Technologies

Department of Processes, Equipment and Energy Management

Aleksander Gavrilov, Odessa National Academy of Food Technologies

Department of Processes, Equipment and Energy Management

Tetiana Nedobiichuk, Odessa National Academy of Food Technologies

Department of Security, Expert Examination and Commodity Science

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Published
2020-11-30
How to Cite
Burdo, O., Bezbakh, I., Golubkov, P., Shyshov, S., Gavrilov, A., Terziev, S., & Nedobiichuk, T. (2020). DEVELOPMENT OF A CONCEPTUAL MODEL OF A ROBOTIC COMPLEX FOR THE PRODUCTION OF RAVIOLI OF SPECIAL FORMS. EUREKA: Life Sciences, (6), 32-41. https://doi.org/10.21303/2504-5695.2020.001532
Section
Food Science and Technology