The analysis of the technological process of storing flour as an automation object is given. The analysis of the technological schemes of storage of flour and used hardware. The main indicators of flour quality are revealed and it is shown that these parameters are determined mainly by laboratory methods and depend on the parameters of the microclimate in the silo. Therefore, in order to maintain the stability of the technological storage process, it is advisable to control precisely the microclimate parameters in the silo. It should be borne in mind that the parameters of the flour and the parameters of the microclimate are closely related to each other and subject to all sorts of external disturbing factors. Based on numerous studies, the main parameters of the microclimate were identified: the air temperature in the process room, the air humidity and the chemical composition of the air, namely the concentration of carbon dioxide. The main disturbing factors affecting the process flow have been determined.

The analysis of the production of fish processing enterprises as an automation object with the development of appropriate structural and functional models. A classification of food industry enterprise processes is presented. The analysis of the existing control systems and software and hardware systems for the automation of industrial-technological and support processes has been carried out. The shortcomings and problems of the existing software and hardware systems, including those related to real-time interaction with the upstream integrated automated control system, are identified. On the basis of the indicated shortcomings and approaches to their elimination, the variants of complex automation of the fish processing enterprise are proposed.

The analysis of the current state of the canning industry in Russia. It has been established that one of the promising areas of development of the canning industry is the improvement of the technological process of sterilization of canned food. The features of the sterilization process are highlighted. Marked the main directions of improvement of this process. A review of sterilization facilities revealed a low degree of implementation of automation equipment. A comparative analysis was carried out of the existing process control systems for the sterilization of canned food and the installations for the sterilization of canned food. The necessity of development is substantiated, the structural synthesis and the selection of a set of technical means for the implementation of the automatic sterilization process control system are implemented in order to reduce the share of manual labor, save energy and improve the quality of finished products.