Zayats, Evgeniy Aleksandrovich

КИМ Э.Н., ЗАЯЦ Е.А.

В исследовании определены требования к рыбному сырью для производства консервов типа «Шпроты в масле». Проведен сравнительный анализ размерно-массовых характеристик и химического со- става мелких рыб Дальневосточного бассейна: морской малоротой корюшки (Hypomesus japonicus), тихо- океанской мойвы (Mallotus villosuscatervarius) и японского анчоуса (Engraulis japonicus). Установле- на приемлемость рыб Дальневосточного бассейна дляпроизводства консервов типа «Шпроты в масле». Thestudydefinestherequirementsforfishrawmaterialsfortheproductionofcannedfoodsuchas«Spratsinoil».Acompara- tive analysis of the size-mass characteristics and chemical composition of small fish of the Far Eastern basin was carried out: small- mouthed smelt (Hypomesus japonicus), Pacific capelin (Mallotus villosus catervarius) and Japanese anchovy (Engraulis japon- icus). The acceptability of fish from the Far East basin for the productionof canned food such as «Sprats in oil» has been established.

Kim E.N., Glebova E.V., Timchuk E.G., Lapteva E.P., Zayats E.A.

Effective technological processes of food industries require constant management. The main factor in improving the manageability of technological processes is the introduction of automated control systems in them. The practical experience of implementing automated control systems to technological processes of food production has shown that it is based on the knowledge and experience of specific single specialists. The proposed solution to the indicated problem is to formalize the definition of the stages of the technological process, the automation of which will ensure its optimization based on minimizing the likely risks (failures). In order to be adapted, the “Failure Mode and Effect Analysis” methodology was adapted and an algorithm for finding options for optimizing technological processes of food industries was developed. The proposed adapted methodology and algorithm for the search for optimization of technological processes of food production allows to identify the likely risks (failures) of the process and estimate the possibility of minimizing them through automation, which will reduce subjectivism in the automation of technological processes.

Kim E.N., Glebova E.V., Timchuk E.G., Lapteva E.P., Zayats E.A.

Abstract Currently, there is a fairly large number of methods and systems of production management that are successfully applied all over the world. Their use in the modern enterprise management is due to the fact that in its daily activities it must ensure not only the production of high-quality and safe products, but also take into account the environmental aspects of production, ensure the safety of workers, and look for ways to improve their production activities. This situation contributes to the convergence and unification of controls among different management systems. The development of a methodological approach to the standardization of production activities based on the integration of the requirements of general management systems, which is the basis for documenting the elements of these systems at the enterprise, undoubtedly corresponds to modern trends in production management.

Szpicer A., Bińkowska W., Wojtasik-Kalinowska I., Salih S.M., Półtorak A.

AbstractComputational fluid dynamics (CFD) is a tool for modelling and simulating processes in many industries. It is usually used as a choice to solve problem involving flow of fluids, heat transfer, mass transfer and chemical reaction. Moreover, it has also found application in the optimization of processes in branches of the food industry, including bread baking, cooling beef roast, or spray drying. CFD has enormous potential and many opportunities to improve the quality and safety of food products, as well as to reduce the costs of production and the use of machines and production equipment. In addition, empirical models only permit data to be extracted at a limited number of locations in the system (where sensors and gauges are placed). CFD allows the designer to examine any location in the region of interest, and interpret its performance through a set of thermal and flow parameters. Computer simulations are the future of every field of science, and the presented overview provides the latest information on experts and experiences related to CFD application in food production. Despite some disadvantages, such as the need to have a large reserve of computing power, the development of digital and IT technologies will make this problem insignificant in the nearest future. Then the CFD will become an indispensable element in the design of equipment and technological lines in the food industry.

Morgan M.T., Haley T.A.

Design of food process controls includes the specification of sensors, actuators, controllers, software, and networks that must be fully compatible and integrated into a working system. This process control system must have real benefits for the enterprise to justify the costs. Many in the food industry think of process automation as a luxury that can only be justified by the largest processors. However, even small, self-contained systems purchased directly from a manufacturer typically have automatic controls installed. Process controls, automatic controls, and automation are similar terms that are commonly used interchangeably.

Lerner V.S.