Abstract
The paper discusses theformulationand methods of solvingfinitedimensional problemsof the globaloptical-minimization, which can be usedin solving the problemsof optimal control offoodproduction andholdings. A review ofthe developedhybrid algorithms, the resultsof their testingto standardtest problemsof global optimizationtion. A review of the developed hybrid algorithms, the results of their testing on a standard benchmark test problems of global optimization. Describes the features of a General formulation of optimal control problems of the food industries and holdings. Listed on the complexity of mathematical modeling and the selection of objective functions in these problems, and also on the complexity of finding the optimal solution of the nite-dimensional global optimization problems in the presence of a continuous, not differentiable, multiextremal criterion functions standard methods of global optimization. Describes the advantages of the complexes of application programs that implement hybrid algorithms PCALMS and PCASFC, examples of solving standard benchmark test problems of global optimization. Also consider vector optimization problems. For solving vector optimization problems with multiextremal non-smooth criteria recommended by the new hybrid algorithms V-PCALMS and V-PCASFC implemented in the software. The solution of global optimization problems for individual criteria allows you to define the set of solutions of a multicriteria problem, approximating the desired Pareto front. Based on the analysis of the results obtained using the developed software for standard reference test problem ZDT4, we can conclude about the possibility of obtaining solutions for problems of this class with sufficient accuracy with acceptable computational costs. The results obtained are important components in the solution of problems of optimal control of technological processes of food production based on global optimization methods.

Abstract
The article presents an automated warehouse management system for bulk storage of flour. It is shown that the flour production in Russia is an important part of agriculture, because it ensures the production of staple food of people - flour. Storing flour is an integral and important part of the overall process of making bread and bakery products. In this regard, in the article the importance and necessity of the use of modern information technology in the production process. The ways of solving the basic problems of automation of bulk storage of flour. The application of a semi-automatic process control system storage of flour. The structure of process automation, consisting of two levels of government. For each level described their constituent instruments, equipment and network protocols. Proposed operation of the automated process control system on the basis of domestic software and hardware complex "Circle-2000". For automated control system storage of flour in the article describes the technical support of the "Circle-2000". On the basis of the selected automated control systems and software and hardware complex, displaying a functional diagram of the automation. It is shown that this scheme provides automation: control of raw materials entering the production; continuous level measurement of flour in silos; protection from debris flour (control air pressure in the line in front of the feeder); air control aeration silos and vaults caving in intermediate bunkers; pre-start, working and alarm sound and light alarm of the mechanisms and devices. The conclusions about the benefits of the introduction of the automated system in the process of bulk storage of flour.

Abstract
The article shows that the most important step of the production process of fondant sweets becomes the process of cooking sugar syrup. A diagram and brief OPIE-Sanya process of cooking sugar syrup. It justifies the importance of solving the problem of stabilization of the process of cooking sugar syrup. The necessity of developing the mathematical model of the control state of the process, allowing them to predict the course of this process and define the operating modes of the equipment. Given an essential when developing a mathematical model of the condition. The results of study of existing work on the impact of the main indicators of quality of raw materials, operation of equipment in the process of cooking sugar syrup. Also analyzed the results of experimental researches of influence of main factors on the studied process. Describes the main controllable parameters of the quality of sugar in the production of cream candies. It is shown that the process of cooking sugar syrup to the influence of the initial concentration, temperature, frequency mixing, the viscosity of the fluid, the mixing time, the composition of the sugar syrup, as well as the operating modes of the equipment. A description of the main input parameters that influence the process of cooking meat Harn syrup, and shows the relationship between them. To identify all parameters and conditions that affect the process of cooking sugar syrup, was designed structural-parametric model of the process. In the work produced structural-parametric modeling of the process of preparation of sugar syrup, which was coiled to the construction of matrices of relationships between grouped by state parameters and goals of the individual functional blocks of the system similarly to the parametric adjacency matrix. For this purpose, the original data were generated in the form of an array of random observations. Further, as a result of casual observations was made a set of statistical data and generated the table of correlations. Correlation, in turn, subjected to the test of significance by student's criterion, the resulting transformed matrix of correlation coefficients. Was defined statistical model of the process of cooking sugar syrup. The article deals with the optimal criterion of quality of preparation of sugar syrup. Also in this work is composed of a table according to the output from different input variables and obtained the visual graphics for their analysis. The conclusion about expediency of application of the method of structural-parametric simulation for finding optimum quality criterion.

Abstract
The article shows that fondant candy belong to one of the most popular types of confectionery products that are in high demand. The main stages of the technological process of production of cream candies. It is shown that there are three levels of automation. This article describes the first level - control system of technological process (ACSTP).Described the main purpose of this level. Stated that currently in the confectionery industry is partial and complex automation of production processes. The task of improving the quality of the finished cream candies through the introduction of modern means of automation at all stages of production. To address these objectives, we conducted an analysis of production as an automation object, studied its technology, currently used in the confectionery enterprises technical means of automation, principles and methods of management. It describes the problems that should be addressed in the automation of these processes. The study was redesigned in the currently existing in the confectionery enterprises scheme of automation of production lines for casting glazed cream candies. Describes the main features of this scheme. The main requirements for the further development of the ascpt fondant enrobed chocolates.

Abstract
The article shows that one of the most important stages of the production of praline chocolates is the process of churning. Presents the composition and the description of ponadobilas machines with a combined cooling. It justifies the importance of studying the process of churning. Reviewed flowchart of the process of churning. The analysis of the main parameters influencing the process of churning. Described their relationship to each other. To identify all parameters and conditions that influence the process of churning cream syrup, was designed structural-parametric model of the process of churning. In the work produced structural-parametric modeling of the process of churning, which was reduced to the construction of matrices of relationships between grouped by state parameters and goals of the individual functional blocks of the system similarly to the parametric adjacency matrix. For this purpose, the original data were generated in the form of an array of random observations. Further, as a result of casual observations was made a set of statistical data and generated the table of correlations. Correlation, in turn, subjected to the test of significance by student's criterion, the resulting transformed matrix of correlation coefficients. The main task was to find comparable characteristics of relations between the state parameters of the technological system, and then build a situational model of the system state with the algorithmic procedures of identification and forecasting. Was determined by a statistical model of the process of churning method, Protodyakonov. The coefficients of the equations were calculated using the program Method. According to the formula coefficients have been calculated multiple linear regression regression and composed the matrix of relationships that has been converted into a matrix comparable dimensionless characteristics of relations. As a result of subsequent mathematical permutations and calculations in article obtained optimal criterion for the quality of the process of churning.

Abstract
Article is devoted to development of effective ways of management of technological processes of confectionery production which use, provides release of qualitative competitive production. One of such methods is development of systems of management with use of the universal flexible software and reconfigurable hardware decisions possessing ample communication opportunities. In the conditions of modern production, SCADA-systems provide implementation of requirements imposed to automated control systems for productions. The purpose of this work is development of SCADA-chocolate manufacturing execution system with control of dispersion of chocolate masses online, thus, the risk of marriage of a ready-made product decreases, and also energy consumption, by a regulation of operating time of processing equipment (konsh-cars) decreases. In work development of the system of forecasting of quality of chocolate weight with use of methods of the regression analysis is also considered. The topology of the offered SCADA-system consists from three basic a level of management. Sensors, and executive mechanisms from them enter the lower field level information arrives on the level of management of a production site which is turning on the controler and the communication device with object. On the automated workplace of the operator information arriving from the controler is displayed. By means of the server which carries out collection of information from all enterprise, data go on production management level. Use of the developed SCADA-chocolate manufacturing execution system with control of dispersion of chocolate masses online, together with systems of forecasting of properties of the processed systems, provides increase in annual volume of release and decrease in product cost as a result of reduction of an expense of raw materials, materials, power and labor expenses and increase in an exit of production.

Abstract
The paper proved the importance of the stage of flour storage silos. Also presented two groups of parameters affecting the quality of the finished product: physical and mechanical properties of flour and organoleptic characteristics. A description of the main quality parameters and their relationship to each other. To identify all the parameters and conditions that affect the quality of flour, was designed parametric model of bulk storage of flour. The work produced structural and parametric modeling of bulk storage of flour, which had built to building relationships between matrices grouped state parameters and objectives of the individual functional blocks of the system is similar to the parametric adjacency matrix. To this raw data were formed in an array of random observations. Further, as a result of random observations were recruited statistics and generate a table of correlations. Correlations in turn was checked significance by Student's test, whereby there was obtained transformed matrix of correlation coefficients. According to the formula were calculated coefficients of the linear multiple regression and regression matrix composed Relations, which was converted into a matrix of dimensionless characteristics comparable bonds. As a result of the following mathematical permutations and calculations in the article to obtain optimum quality criterion for bulk storage of flour. Also in this study concluded that the appropriateness of metol structural and parametric modeling to find the optimum quality criterion.

Abstract
The main stage of the enrobing process enclosures candy. Presents the composition and the description of the unit for glazing pastry. It justifies the importance of studying the process of glazing the finished products. Given the OPI-Sanya main parameters influencing the process of enrobing. Described their relationship to each other. To identify all parameters and conditions that influence the process of fondant icing mass, was designed structural-parametric model of the process of enrobing. In the work produced structural-parametric modeling of the process of glazing, which has been reduced to the construction of matrices of relationships between grouped by state parameters and goals of the individual functional blocks of the system similarly to the parametric adjacency matrix. For this purpose, the original data were generated in the form of an array of random observations. Further, in the case result of various observations was made a set of statistical data and generated the table of correlations. Correlation, in turn, subjected to the test of significance by Student's criterion, the resulting transformed matrix of correlation coefficients. Was determined by a statistical model of the process of molding fondant masses by the method of Protodyakonov. The coefficients of the equations were calculated using the program Method. According to the formula coefficients have been calculated multiple linear regression regression and composed the matrix of relationships that has been converted into a matrix comparable dimensionless characteristics of relations. As a result of subsequent mathematical permutations and calculations in article obtained optimal criterion for the quality of the process of fondant icing mass. In this paper, the conclusion about expediency of application of the method of structural-parametric modeling of the process of glazing enclosures cream candies as the initial stage of developing a simulation model for finding the optimum quality criterion.

Abstract
The article presents the major steps in the production of cream candies. It is shown that the most important stage, greatly affecting the quality of the finished fondant sweets is the molding process. Considered flow regimes candy mass forming inside devices: screw superchargers, pragmatichnyj spaces and different design of the channel matrices. It justifies the importance of studying the process of moulding of the finished products after they are released from the matrix of holes in the form of a harness. Describes the main quality parameters and their relationship to each other. To identify all parameters and conditions that influence the process of molding fondant masses, was designed structural-parametric model of the process of molding fondant harness. In the work produced structural-parametric modeling of the forming process, which is coiled to the construction of matrices of relationships between grouped by state parameters and goals of the individual functional blocks of the system similarly to the parametric adjacency matrix. For this purpose, the original data were generated in the form of an array of random observations. Further, as a result of casual observations was made a set of statistical data and generated the table of correlations. Correlation, in turn, subjected to the test of significance by student's criterion, the resulting transformed matrix of correlation coefficients. The main task was to find comparable characteristics of relations between the state parameters of the technological system, and then build a situational model of the system state with the algorithmic procedures of identification and forecasting. Was determined by a statistical model of the process of molding fondant masses by the method of Protodyakonov. For further calculations and analysis for each experiment was composed of the equation, Protodyakonov. The coefficients of the equations were calculated using the program Method. As a result of subsequent mathematical permutations and calculations in article obtained optimal criterion for the quality of the molding process of fondant masses. Also in this work is composed of a table according to the output parameters from various input variables and obtained the visual graphics for their analysis. The conclusion about expediency of application of the method of structural-parametric simulation for finding optimum quality criterion.

Abstract
The paper deals with the realization of the expert system in the computer-assisted management of the feed-milling production line. The programmed reproduction of the k-means method was used. The objectives of the survey are the following: to classify the output data which were received because of the optimal solution in the compound feed production. The expected results of the survey are the following: to define, classify and separate the information about compound feed into the several groups by animal type (nutrient value in recipe can be used as a criterion), and to work out different variants of the algorithm action according to entry conditions. To solve the problem we used the k-means method, the nutrient value in recipe was a criterion. Softwarebased realization was performed with the use of the Microsoft Excel mathematical software, the k-means classification algorithm was realized with the use of VBA (Visual Basic for Application) language. As a result, the disposal and the classification by the three animals groups (sub-species of the cattle and pigs, quails and turkeys, chicken) was realized.

Abstract
In this article, the necessity of creation of the automated system organoleptic evaluation of food quality, since such an assessment is a key factor influencing the choice of product by the customer. The review made on this problem has shown that there are still many quality parameters of prepared food masses are determined only by laboratory measurements. Necessity for automation control of organoleptic characteristics highly intelligent technology. The studies were presented to the technical requirements for the automated system. Developed structural-logical scheme of the automated expert system for quality control of food products. The results of our survey, in which an optimal intelligent expert system for automatic control of organoleptic evaluation of food products from the software point of view consists of a user interface, administrator interface, the application server that handles user actions and server database management system (DBMS). It is shown that automated expert system should be geographically distributed and modular not only from the software point of view, but also with the hardware. It is proposed to implement the architecture of such a hardware - software complex on the base of "1C: Enterprise", and the database management system DBMS - MS SQL Server.

Abstract
The article presents the rationale and effectiveness of the use of models of objects and processes of ERP systems to automate the management of food enterprises. It is shown that the development strategy is particularly relevant for large enterprises holding type. Research and formed the development strategy allows the company to ensure effective existence, to successfully compete for the direction and availability of resource flows. The article proves the importance of this area for the conditions of the food industry. Considered the main direction of improving the efficiency of enterprises is the use of automated information control system (AICS). Feature modern AICS is that they are built as a single integrated system covering all the activities (including economic) of the company. It is shown that in the General case in this role at the present time are integrated corporate systems (ERP-systems) involved in the planning and management of resources of the enterprise. Presents a typical structure of the corporate information system of enterprise management. Indicated that the corporate ERP system consists of modules of sales, purchases, inventory management, personnel management, production management, planning and accounting. Considered typical examples of ERP systems. Analysis of current theory and practice of automating the management of large enterprises showed a high efficiency in the use of models of objects and processes of ERP systems, as they are key to the structure of any ERP system. Presents the main directions of development of ERP-systems, which are relevant to the present. In conclusion, it is shown that the formed scientific development strategy, extensive use of ERP system enables a company to ensure the effective existence within their business group, and in the free market, successfully withstanding competition for the direction and availability of resource flows.

Abstract
In many areas of human activity - science, technology, business - widespread problem situations that can be described by the initial data (parameters) can be represented by numerical estimates. However, the presence of adequate models of the relevant subject areas is not always a sufficient condition for developing an informed decision of the analyzed problems. In many problems encountered in practice, information on the source data models is incomplete and inaccurate. Analysis and solution of these problems is carried out under conditions of uncertainty. An example of such a problem is to evaluate the effectiveness of projects to develop oil and gas field in the early stages of its study. Integrated geological and economic evaluation of the deposit includes forward-looking estimate of reserves, the formation of production profiles, valuation analysis of the object. In such situations usually involve experts, professional knowledge, skills and experience which should help in assessing the values of model parameters relevant subject areas. Significant strengthening of the role of professional experts in the analysis and decision-making due to the increasing complexity of problem situations, an increase in the number and importance of interdisciplinary problems. The need for effective use of intellectual resources of experts led to the emergence and rapid development of the two classes of computer systems based on knowledge: expert systems and expert support solutions. In this paper we develop a method of generalized interval estimates (ITO) designed to identify and provide expert knowledge of the quantitative parameters of the problem analyzed in conditions of uncertainty. The possibility of using ITO to support decision making in expert groups. Introduces the concept of the "basis" of the expert and provides the optimization problem formulation, evaluation allows you to translate from the basis of an expert in another expert basis for dialogue and compromise.

Abstract
The development of computer technology in recent years has led to the automation of many areas of human activity, including higher education. Maintain databases of teachers, students and other employees of the university, provided electronic timetable for direct and indirect forms of learning, e-learning systems are: labs, simulators, models of processes and systems. Students of full-time, part-time and distance learning to interact differently with the teachers, but to all forms of learning some interaction processes can be automated. For students of correspondence and distance learning is of particular importance the possibility of jobs for self-fulfillment, a set of training materials and consultation with the teacher using Internet technologies. Students part-time and distance learning require constant interaction with the university to increase motivation to learn and create a systematic approach to education. At full-time students with problems consultations teacher or head of the department produces significantly less, but in the present conditions, when the clock classroom reduced in favor of independent work, it makes sense to automate some of the processes of interaction between teacher and student. In this paper, the technique of automating the process of evaluation of the students' knowledge on the Disciplines. This is necessary to determine the students who, for whatever reason, can not fully considered and understood to teach them discipline. It is also possible that the process of obtaining information by students in the discipline as a whole is not great, then the teacher will need to dynamically adjust the format of teaching, or "tighten" the level of study of this discipline in individual students. The option of a given system will be presented in my work.