Abstract
The problem of management of production target in technological system of production of sausages of the set quality is considered in article. Decomposition of technological system is considered. Functions of management are allocated: formation of an optimum compounding of forcemeat, expert analysis of a compounding, laboratory analysis of a compounding and its statement. Information technology of interaction of these functions is offered. The mathematical problem definition of finding of an optimum compounding meat product with use of possible substitutes of ingredients is presented. This mathematical problem is a classical linear programming problem whose solution has the standard program. Since the manufacture of the finished product are various nonlinear effects are taken into account at the present time it is practically impossible, the methodology provided in this operation "Expert analysis of the formulation" and "Laboratory analysis of the finished product." An example of calculating the optimum alternative base recipe "Sausages “Viennese with cheese”" TS 9213-010-40155161-2002. For an alternative formulation demands were made at a cost of meat, the ingredient composition, as well as the final product organoleptic and physic-chemical indicators should comply with regulatory requirements "Sausages “Viennese with cheese”" TS 9213-010-40155161-2002. Indicator acid activity (pH) calculated stuffing formulation should be in the range 6.0-6.3. As a partial replacement for the main raw material have been proposed acceptable substitutes. It was necessary to calculate on the basis of the formulation "Sausages “Viennese with cheese”" TS 9213-010-40155161-2002 optimal price and quality alternative formulation. As a result of depreciation of the value of alternative stuffing recipe was 14,5 % when all of the restrictions on the consumer properties. The proposed information technology implemented in the software package "MultiMeat Expert" and a decision support system for the technology of meat processing enterprise.
Highlights
Ключевые слова: управление, оптимизация, системный анализ, технологическая система, производство колбас, информационная технология, экспертная система, качество продукта
The problem of management of production target in technological system of production of sausages of the set quality is considered in article
Since the manufacture of the finished product are various nonlinear effects are taken into account at the present time
Summary
Рассмотрена декомпозиция технологической системы, выделены функции управления: формирование оптимальной рецептуры фарша, экспертный анализ рецептуры, лабораторный анализ рецептуры и ее утверждение. Приведен пример расчета оптимальной альтернативы базовой рецептуре «Сосиски “Венские с сыром”» ТУ 9213-010-40155161-2002. К альтернативной рецептуре были предъявлены требования по стоимости фарша, ингредиентному составу, а также готовый продукт по органолептическим и физико-химическим показателям должен был соответствовать нормативным требованиям «Сосиски “Венские с сыром”» ТУ 9213-010-40155161-2002. The mathematical problem definition of finding of an optimum compounding meat product with use of possible substitutes of ingredients is presented. Since the manufacture of the finished product are various nonlinear effects are taken into account at the present time it is practically impossible, the methodology provided in this operation "Expert analysis of the formulation" and "Laboratory analysis of the finished product." An example of calculating the optimum alternative base recipe "Sausages “Viennese with cheese”" TS 9213010-40155161-2002. Утвержденная рецептура поступает в блок 5 для расчета производственного задания
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