MATHEMATICAL MODELING AS AN EFFECTIVE INSTRUMENT FOR PRODUCTION PROCESSES PREDICATION AND MANAGEMENT
Keywords:
optimization of technological processes for food production, mathematical model, energy and resource saving technologies, highfrequency heating, ultrasonic influence, safety of raw componentsAbstract
At present one of the trends of the development of food and processing industry is to increase the energy and resource efficiency of technological processes in food production through the use of modern electrophysical methods. Successful implementation of innovative solutions is a guarantee of sustainable development of food industry sectors in a market economy. Mathematical modeling is a key tool in solving this problem. The construction of appropriate mathematical models of real technological processes on the basis of the formation of the fundamental principles of the development of organization and management system makes it possible to create differentiated production technologies on the basis of forecasting the quality of raw materials. When creating such conditions the effectiveness of the use of raw materials base is increased as the whole technological chain is assessed from the standpoint of resource saving. The peculiarity of mathematical modeling is in the possibility of its use in forecasting and organizing any process including the production. Mathematical modeling allows us to analyze in an optimal way and describe any technological processes using innovative methods of raw materials processing, which helped to establish the required value of the quality level of the products to be studied. The article analyzes the processes of preparation of grain raw materials for malting and water conditioning for the formation of liquid food media used in the technology of processing poultry meat with the use of techniques such as ultra-high-frequency and ultrasonic treatment, respectively. Effective regimes have been determined for every technological process. For the processing of grain raw materials the heating rate has been determined equal 0.6-0.8 °С/s and the processing exposure is 30–45 sec., under these conditions the maximum disinfecting effect is created and the vitality of barley grain is preserved simultaneously. For the water conditioning process the values of the parameters are as follows: exposure power – 180 W, treatment exposure – 90 sec. The parameters established at mathematical modeling have made it possible to receive the set level of food technology quality.References
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