Technical solutions are provided for the implementation of the developed control method and the organization on its basis of an informational-control system for monitoring the quality of milk integrated into the automated process control system. The structure of the ultrasonic quality control system for dairy products has been substantiated and developed, taking into account industry specific features. A project for the modernization of an automated process control system with an integrated subsystem of an automated ultrasonic quality control system has been developed, which makes it possible to quickly assess the quality of the homogenization process. The parameters of the mass distribution of the fat phase of milk are measured after the homogenizer on the basis of estimates of the acoustic properties of the medium, the temperature and the density of the product. On the basis of the data obtained, the calculation of the control actions in the form of a change in the homogenization pressure is made, which makes it possible to correct the parameters of the mass distribution of the fat phase of milk.
The paper presents the results of research in the field of development and improvement of methods and algorithms for managing non-stationary objects and processes based on the use of intelligent control technologies and fuzzy logic. The main object of the research was non-stationary processes, the effectiveness of which essentially depends on the conditions for their implementation and for which the experience and knowledge of the leading specialist process is important.
In this paper, we review and analyze the totality of theoretical, methodological and practical solutions related to the automation of control of the main indicators of flour quality (humidity and color during grinding). The existing mathematical and algorithmic support for the solution of this issue is described.
Standards and methods for determining organoleptic quality indicators of finished raw materials, semi-finished products and finished products are analyzed. The factors influencing deterioration of the basic indicators of quality are allocated. The analysis of application of algorithms and systems of computer sight in various industrial branches, and as in the food-processing industry is carried out.
