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.
Highlights
Every nation has its own particular regional food culture
It became the basis for the development of the concept of building effective SAC of the ravioli products (RP) production process
Because the number of regulated variables of the RP production process is very much higher than the number of control actions available for implementation, it is impossible to stabilize the process for all regulated variables based on classical approaches to the construction of SAC
Summary
Every nation has its own particular regional food culture. Ravioli as food products play an important role in the food culture of Ukraine, Russia, China. Ravioli are even used as ceremonial products [1]. A large number of studies are devoted to increasing the competitiveness of the food market and expanding the range of products [2]. The quality of ravioli is influenced by the characteristics of the flour [3], the rheological properties of the dough [4], protein polymerization [5], temperature [6, 7] etc. The problem of maintaining quality, reducing energy costs in the production of ravioli is relevant. The aim of the work is development of a conceptual model of a robotocomplex for producing ravioli of special forms
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