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Storage and processing of farm products №4/2015

PROBLEMS IN THE THEORY, METHODS AND ALGORITHMS FOR EFFECTIVE AUTOMATED CONTROL OF FOOD PRODUCTION FACILITIES

Schkapov P. M., Blagoveshchenskii I. G., Nosenko A. S. On the Solution of Optimal Control Problems Based on Hybrid Methods for Global Optimization

P. 5-11 Key words
algorithms hybrid; global optimization; food production; the optimal management; functions multiekstremal.

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.

References
1. Blagoveshchenskaya M. M., Zlobin L. A. Informatsionnye tekhnologii sistem upravleniya tekhnologicheskimi protsessami [Information technologies of process control systems]. Moscow, Vysshaya shkola Publ., 2005.
2. Alekseev V. M., Tikhomirov V. M., Fomin S. V. Optimal'noe upravlenie [Optimal control]. 2nd ed., Moscow, FIZMATLIT Publ., 2005.
3. Chernorutskii I. G. Metody optimizatsii. Komp'yuternye tekhnologii [Optimization techniques. Computer technologies]. St. Petersburg, BHV-Peterburg, 2011.
4. Sulimov V. D., Shkapov P. M. [Smoothing approximation in problems of vector nondifferentiable optimization of mechanical and hydro-mechanical systems]. Vestnik MGTU im. N. E. Baumana. Ser. "Estestvennye nauki", 2006, no. 2, pp. 17-30. (In Russ.)
5. Blagoveshchenskaya M. M., Sulimov V. D., Shkapov P. M. [The methodology for developing the basics of modeling and diagnostics of hydromechanical systems of food productions according to their dynamic characteristics]. Vysokie intellektual'nye tekhnologii i innovatsii v obrazovanii i nauke: Materialy XVII Mezhdunarodnoi nauchno-metod. konf. 11-12 fevralya 2010 g., SPb. T. 2 [High intellectual technologies and innovations in education and science: Proc. The 17th Intern. scientific method. conf. February 11-12, 2010, St. Petersburg. Vol. 2]. St. Petersburg, Politechn. University Publ., 2010. (In Russ.)
6. Sacco W. F., Filho H. A., Henderson N., de Oliveira C. R. E. A Metropolis algorithm combined with Nelder-Mead Simplex applied to nuclear reactor core design. Annals of Nuclear Energy, 2008, vol. 35, no. 5, pp. 861-867.
7. Sulimov V. D. [Local smoothing approximation in the hybrid optimization algorithm of hydromechanical systems]. Vestnik MGTU im. N. E. Baumana. Ser. "Estestvennye nauki", 2010, no. 3, pp. 3-14. (In Russ.)
8. Sulimov V. D., Shkapov P. M. Global'naya minimizatsiya lipshitsevoi mnogomernoi nedifferentsiruemoi funktsii s ispol'zovaniem gibridnogo algoritma PCASFC [Global minimization of Lipschitz multidimensional non-differentiable function with a hybrid algorithm PCASFC]. Certificate of state registration of the computer program ¹ 2010613753. Registered in the Register of Computer Programs June 9, 2010. The Fede ral Service for Intellectual Property, Patents and Trademarks 2010.
9. Strongin R. G., Sergeev Y. D. Global optimization: Fractal approach and non-redundant parallelism. Journal of Global Optimization, 2003, vol. 27, no. 1, pp. 25-50.
10. Sulimov V. D., Shkapov P. M. Global'naya minimizatsiya mnogomernoi tselevoi funktsii s ispol'zovaniem gibridnogo algoritma PCALMS [Global minimization of the multi-dimensional objective function using hybrid algorithm PCALMS]. Certificate of state registration of the computer program ¹ 2010613754. Registered in the Register of Computer Programs June 9, 2010. The Federal Service for Intellectual Property, Patents and Trademarks 2010.
11. Gil C. et al. A hybrid method for solving multi-objective global optimization problems. Journal of Global Optimization, 2007, vol. 38, no. 2, pp. 265-281.
12. Sulimov V. D., Shkapov P. M. [Hybrid algorithms of vector nondifferentiable optimization]. Matematicheskoe modelirovanie i kraevye zadachi: Trudy vos'moi Vserossiiskoi nauchnoi konferentsii s mezhdunarodnym uchastiem. Ch. 2: Modelirovanie i optimizatsiya dinamicheskikh sistem i sistem s raspredelennymi parametrami. Informatsionnye tekhnologii v matematicheskom modelirovanii [Proc. of the Eighth All-Russian scientific conference with international participation. Part 2: Modelling and optimization of dynamic systems and systems with distributed parameters. Information technologies in mathematical modeling]. Samara, SamSTU, 2011, pp. 95-98. (In Russ.)
13. Sulimov V. D., Shkapov P. M. Minimizatsiya vektornoi mnogoekstremal'noi tselevoi funktsii s ispol'zovaniem gibridnogo algoritma V-PCALMS [Minimizing vector multiextremal objective function using hybrid algorithm V-PCALMS]. Certificate of state registration of the computer program ¹ 2011616657. Registered in Computer Program Register August 25, 2011. The Federal Service for Intellectual Property, Patents and Trademarks 2011.
14. Sulimov V. D., Shkapov P. M. Minimizatsiya vektornoi mnogoekstremal'noi tselevoi funktsii s ispol'zovaniem gibridnogo algoritma V-PCASFC [Minimizing vector multiextremal objective function using hybrid algorithm V-PCASFC]. Certificate of state registration of the computer program ¹ 2011616658. Registered in Computer Program Register August 25, 2011. The Federal Service for Intellectual Property, Patents and Trademarks 2011.
15. Sulimov V. D., Shkapov P. M. Hybrid algorithms for multiobjective optimization of mechanical and hydromechanical systems. Journal of Mechanics Engineering and Automation, 2012, vol. 2, no. 3, pp. 190-196.
16. Cetin B. C., Barhen J., Burdic J. W. Terminal repeller unconstrained subenergy tunneling (TRUST) for global optimization. J. Optimization Theory and Applications, 1993, vol. 77, no. 1, pp. 97-126.
Authors



Karelina E. B., Blagoveschenskaya M. M., Kirillov S. B., Blagoveshchenskii I. G., Kleho D. Yu.Automating the Processof Bulk Storage Offlour

P. 12-15 Key words
automation; bulk storage; controller; flour; software and hardware; network; silage; management.

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.

References
1. Karelina E. B., Blagoveshchenskaya E. B. et al. [Quality control of flour storage with neural network technologies]. Materialy V Mezhdunar. nauch. prakt. konf. "21 vek: fundamental'naya nauka i tekhnologii" [Proc. The 5th Intern. scientific-practical conference "The 21st century: fundamental science and technologies"]. Vol. 1, 2014, pp. 154-156. (In Russ.)
2. Titov D. V., Blagoveshchenskaya M. M. [Prerequisites of quality management in the production of milling]. Materialy Pervoi mezhdunar. nauch. prakt. konf. vystavki "Planirovanie i obespechenie podgotovki i perepodgotovki kadrov dlya otraslei pishchevoi promyshlennosti i meditsiny" [Proc. The First Int. scientific-practical conference-exhibition "Planning and providing personnel training and retraining for the food industry and medicine"]. Moscow, Moscow State University of Food Production Publ., 2012, pp. 191-193. (In Russ.)
3. Blagoveshchenskaya M. M., Zlobin. L. A. Informatsionnye tekhnologii sistem upravleniya tekhnologicheskimi protsessami [Information technologies of process control systems]. Moscow, Vysshaya shkola Publ., 2010.
4. Blagoveshchenskaya M. M. Osnovy stabilizatsii protsessov prigotovleniya mnogokomponentnykh pishchevykh mass [Basics of stabilization of preparation processes of multi-component food masses]. Moscow, Frantera Publ., 2009.
5. Kazarinov L. S., Shnaider D. A., Barbasova T. A. Avtomatizirovannye informatsionno-upravlyayushchie sistemy [Automated information-control systems]. Chelyabinsk, South Ural State University Publ., 2008.
Authors
Karelina Ekaterina Borisovna;
Blagoveschenskaya Margarita Mikhaylovna, Doctor of Technical Science, Professor
Kirillov Sergey Borisovich, Candidate of Technical Sciences;
Moscow State University of Food Production,
11 Volokolamskoe shosse, Moscow, 125080, Russia.
Blagoveshchenskii Ivan Germanovich, Doctor of Technical Science, Professor
Moscow State Technical University Named After N. Uh. Bauman,
5 p. 1 2nd Baumanskaya, Moscow, 105005, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.
Kleho Dmitriy Yurievich, Candidate of Technical Science
Russian State University for the Humanities
6 Miusskaya sq., Moscow, GSP-3, 125993, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



AUTOMATIC AND AUTOMATED PROCESS CONTROL SYSTEM OF FOOD PRODUCTION (PRINCIPLES OF EXAMPLES OF DEVELOPMENT-EFFECTIVENESS ANALYSIS)

Blagoveshchenskii I. G., Ivashkin Yu. A., Nosenko S. M., Nosenko A. S.Structural-parametric Model of the Process of Cooking Sugar Syrup

P. 16-20 Key words
modeling; fondant mass; preparation; sugar syrup; structural-parametric model; stage of production.

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.

References
1. Blagoveshchenskaya M. M., Zlobin L. A. Informatsionnye tekhnologii sistem upravleniya tekhnologicheskimi protsessami [Information technologies of process control systems ]. Moscow, Vysshaya shkola Publ., 2010. 768 p. 2. Blagoveshchenskaya M. M. Osnovy stabilizatsii protsessov prigotovleniya mnogokomponentnykh pishchevykh mass [Basics of stabilization of the cooking processes of multi-component food masses]. Moscow, Frantera Publ., 2009. 281 p. 3. Blagoveshchenskaya M. M., Makarov V. V. [The identification aspect in the methodology of creating control systems of technological objects with nonstationary parameters]. Vestnik Voronezhskogo gosudarstvennogo universiteta inzhenernykh tekhnologii, 2014, no. 1, pp. 85-90. (In Russ.) 4. Zamyatina O. M. Modelirovanie system [Systems modeling]. Tomsk, Tomsk Polytechnic University Publ., 2009. 204 p. 5. Kuprienko N. V., Ponomareva O. A., Tikhonov D. V. Statistika. Metody analiza raspredelenii. Vyborochnoe nablyudenie. S ispol'zovaniem STATISTICA [Statistics. Methods of analysis of distributions. Selective observation. Using STATISTICA ]. St. Petersburg, Polytechnic University Publ., 2009. 138 p. 6. Blagoveshchenskaya, M. M., Sulimov V. D., Shkapov P. M. [The methodology for developing the basics of modeling and diagnostics of hydromechanical systems food productions according to their dynamic characteristics]. Vysokie intellektual'nye tekhnologii i innovatsii v obrazovanii I nauke: Materialy XVII Mezhdunar. nauch. metod. konf., 11-12 fevralya 2010 g., S. Peterburg [High intellectual technologies and Innovations in education and science: Proc. The 17th Intern. scientific. method. conf., February 11-12, 2010, St. Petersburg], vol. 2. St. Petersburg, Polytechnic University Publ., 2010, pp. 95-98. (In Russ.) 7. Blagoveshchenskaya M. M., Apanasenko S. I., Blagoveshchenskii I. G. [Virtual sensors based on neural network algorithms for determining the quality of the food masses]. Khranenie i pererabotka sel'skokhozyaistvennogo syr'ya, 2012, no. 9, pp. 44-45. (In Russ.) 8. Ivashkin Yu. A. Sistemnyi analiz i issledovanie operatsii v prikladnoi biotekhnologii [System analysis and operations research in applied biotechnology]. Moscow, MSUAB Publ., 2005. 196 p. 9. Ivashkin Yu. A., Nazoikin E. V. Strukturno-parametricheskie i agentnoorientirovannye tekhnologii. Laboratornyi praktikum [Structural-parametric and agent-oriented technologies. Laboratory workshop]. Moscow, MSUAB Publ., 2010. 134 p. 10. Ivashkin Yu. A. Agentnye tekhnologii i mul'tiagentnoe modelirovanie system [Agent technologies and multiagent systems modeling]. Moscow, Moscow Institute of Physics and Technology Publ., 2013. 268 p.
Authors
Blagoveshchenskii Ivan Germanovich, Post-graduate Student
Ivashkin Yuri Alekseevich, Doctor of Technical Science, Professor
Moscow State University of Food Production
11 Volokolamskoe shosse, Moscow, 125080, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it.
Nosenko Sergei Mikhailovich, Doctor of Technical Science, Professor,
Nosenko Aleksei Sergeevich, Candidate of Economic Science
Management Company "United Confectioners"
13/15, p. 1 Novokuznetskaya 2nd per., Moscow, 115184, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



Blagoveshchenskii I. G., Vinogradov A. I., Blagoveschenskaya M. M., Nosenko S. M., Nosenko A. S.Automation of Production Processes Fondant Candies

P. 21-26 Key words
automated control systems; the controller; fondant candy; technological processes; control functions; stages of production.

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.

References
1. Blagoveshchenskaya M. M., Zlobin L. A. Informatsionnye tekhnologii sistem upravleniya tekhnologicheskimi protsessami [Information technologies of process control systems]. Moscow, Vysshaya shkola Publ., 2005. 768 p.
2. Blagoveshchenskaya M. M., Makarov V. V. [The identification aspect in the methodology of creating control systems of technological objects with nonstationary parameters]. Vestnik Voronezhskogo gosudarstvennogo universiteta inzhenernykh tekhnologii, 2014, no. 1, pp. 85-90. (In Russ.)
3. Oreshina M. N., Semenov G. V. [Automation of experimental research of biotechnological processes using information technologies]. Khranenie i pererabotka sel'khozsyr'ya, 2008, no. 6, pp. 79-81. (In Russ.)
4. Oreshina M. N. et al. Upravlenie tekhnologicheskimi protsessami pishchevykh proizvodstv [Control of technological processes of food productions]. Moscow, MSUAB Publ., 2007. 87 p.
5. Oreshina M. N. [Prospects for regional development of high technologies in the sector of food engineering]. Vestnik kadrovoi politiki, agrarnogo obrazovaniya i innovatsii, 2014, no. 10-12, pp. 68-71. (In Russ.)
6. Danilova M. A., Blagoveshchenskaya M. M., Blagoveshchenskii I. G., Nosenko S. M. [Automated system of accounting bulk foodstuffs]. Khranenie i pererabotka sel'khozsyr'ya, 2012, no. 6, pp. 63-66. (In Russ.)
7. Blagoveshchenskaya M. M., Sulimov V. D., Shkapov P. M. [The methodology for developing the basics of modeling and diagnostics of hydromechanical systems of food productions according to their dynamic characteristics]. Vysokie intellektual'nye tekhnologii i innovatsii v obrazovanii i nauke: Materialy XVII Mezhdunarodnoi nauchno-metod. konf., 11-12 fevralya 2010 g., Sankt. Peterburg [High intellectual technologies and Innovations in education and science: Proc. The 17th International scientific method. conf., February 11-12, 2010, St. Petersburg], vol. 2. St. Petersburg, Polytechnic University Publ., 2010, pp. 95-98. (In Russ.)
8. Blagoveshchenskaya M. M., Apanasenko S. I., Blagoveshchenskii I. G. [Virtual sensors based on neural network algorithms for determining the quality of the food masses]. Khranenie I pererabotka sel'khozsyr'ya, 2012, no. 9, pp. 44-45. (In Russ.)
9. Blagoveshchenskii I. G., Shaverin A. V., Blagoveshchenskaya M. M. [Automating control of indicators of chocolate products taste using intellectual technologies] Konditerskoe i khlebopekarnoe proizvodstvo, 2014, no. 10, pp. 44-47. (In Russ.)
Authors
Blagoveshchenskii Ivan Germanovich, Post-graduate Student;
Vinogradov Artem Igorevich, Student
Blagoveschenskaya Margarita Mikhaylovna, Doctor of Technical Science, Professor
Moscow State University of Food Production
11 Volokolamskoe shosse, Moscow, 125080, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it.
Nosenko Sergei Mikhailovich, Doctor of Technical Science, Professor,
Nosenko Aleksei Sergeevich, Candidate of Economic Science
Management Company "United Confectioners"
13/15, p. 1 Novokuznetskaya 2nd per., Moscow, 115184, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



Blagoveshchenskii I. G., Blagoveschenskaya M. M., Nosenko S. M., Nosenko A. S. The Selection of Informative Variables in the Problem of Structural-parametric Modeling of the Process of Churning to Obtain Fondant Mass

P. 27-31 Key words
fondant ready weight; informative variables; fondant syrup; the process of churning; structural-parametric modeling.

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.

References
1. Blagoveshchenskaya M. M., Zlobin L. A. Informatsionnye tekhnologii sistem upravleniya tekhnologicheskimi protsessami [Information technologies of process control systems]. Moscow, Vysshaya shkola Publ., 2010. 768 p.
2. Blagoveshchenskaya M. M. Osnovy stabilizatsii protsessa prigotovleniya mnogokomponentnykh pishchevykh mass [Basics of stabilization of the cooking process multi-component food masses]. Moscow, 2009. 281 p.
3. Kuprienko N. V., Ponomareva O. A., Tikhonov D. V. Statistika. Metody analiza raspredelenii. Vyborochnoe nablyudenie. S ispol'zovaniem STATISTICA [Statistics. Methods of analysis of distributions. Selective observation. Using STATISTICA]. St. Petersburg, Polytechnic University Publ., 2009. 138 p.
4. Blagoveshchenskaya M. M., Makarov V. V. [The identification aspect in the methodology of creating control systems of technological objects with nonstationary parameters]. Vestnik Voronezhskogo gosudarstvennogo universiteta inzhenernykh tekhnologii, 2014, no. 1, pp. 85-90. (In Russ.)
5. Blagoveshchenskaya, M. M., Sulimov V. D., Shkapov P. M. [The methodology for developing the basics of modeling and diagnostics of hydromechanical systems food productions according to their dynamic characteristics]. Vysokie intellektual'nye tekhnologii i innovatsii v obrazovanii i nauke: Materialy XVII Mezhdunar. nauch. metod. konf., 11-12 fevralya 2010 g., S. Peterburg [High intellectual technologies and Innovations in education and science: Proc. The 17th Intern. scientific. method. conf., February 11-12, 2010, St. Petersburg], vol. 2. St. Petersburg, Polytechnic University Publ., 2010, pp. 95-98. (In Russ.)
6. Blagoveshchenskaya M. M., Apanasenko S. I., Blagoveshchenskii I. G. [Virtual sensors based on neural network algorithms for determining the quality of the food masses]. Khranenie i pererabotka sel'khozsyr'ya, 2012, no. 9, pp. 44-45. (In Russ.)
7. Blagoveshchenskii I. G., Shaverin A. V., Blagoveshchenskaya M. M. [Automating control of indicators of chocolate products taste using intellectual technologies]. Konditerskoe i khlebopekarnoe proizvodstvo, 2014, no. 10, pp. 44-47. (In Russ.)
8. Ivashkin Yu. A. Sistemnyi analiz i issledovanie operatsii v prikladnoi biotekhnologii [System analysis and operations research in applied biotechnology]. Moscow, MSUAB Publ., 2005. 196 p.
9. Ivashkin Yu. A., Nazoikin E. V. Strukturno-parametricheskie I agentno-orientirovannye tekhnologii. Laboratornyi praktikum [Structural-parametric and agent-oriented technologies. Laboratory workshop]. Moscow, MSUAB Publ., 2010. 134 p.
10. Ivashkin Yu. A. Agentnye tekhnologii i mul'tiagentnoe modelirovanie sistem [Agent technologies and multiagent systems modeling]. Moscow, Moscow Institute of Physics and Technology Publ., 2013. 268 p.
Authors
Blagoveshchenskii Ivan Germanovich, Post-graduate Student
Blagoveschenskaya Margarita Mikhaylovna, Doctor of Technical Science, Professor
Moscow State University of Food Production
11 Volokolamskoe shosse, Moscow, 125080, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.
Nosenko Sergei Mikhailovich, Doctor of Technical Science, Professor,
Nosenko Aleksei Sergeevich, Candidate of Economic Science
Management Company "United Confectioners"
13/15, p. 1 Novokuznetskaya 2nd per., Moscow, 115184, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



Blagoveschenskaya M. M., Oreshina M. N., Solovyov M. S., Nosenko Ñ. Ì., Nosenko À. Ñ.Development and Adaptation of SCADA-chocolate Manufacturing Execution System with Control of Dispersion of Chocolate Masses

P. 32-35 Key words
automated control systems; information technologies; confectionery industry; SCADA-systems; technological processes.

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.

References
1. Blagoveshchenskaya M. M., Zlobin L. A. Informatsionnye tekhnologii sistem upravleniya tekhnologicheskimi protsessami [Information technologies of process control systems]. Moscow, Vysshaya shkola Publ., 2010. 768 p.
2. Blagoveshchenskaya M. M., Makarov V. V. [The identification aspect in the methodology of creating control systems of technological objects with nonstationary parameters]. Vestnik Voronezhskogo gosudarstvennogo universiteta inzhenernykh tekhnologii, 2014, no. 1, pp. 85-90. (In Russ.)
3. Oreshina M. N., Semenov G. V. [Automation of experimental research of biotechnological processes using information technologies]. Khranenie i pererabotka sel'khozsyr'ya, 2008, no. 6, pp. 79-81. (In Russ)
4. Oreshina M. N. et al. Upravlenie tekhnologicheskimi protsessami pishchevykh proizvodstv [Control of technological processes of food productions]. Moscow, MSUAB Publ., 2007. 87 p.
5. Oreshina M. N. [Prospects for regional development of high technologies in the sector of food engineering]. Vestnik kadrovoi politiki, agrarnogo obrazovaniya i innovatsii, 2014, no. 10-12, pp. 68-71. (In Russ.)
6. Danilova M. A., Blagoveshchenskaya M. M., Blagoveshchenskii I. G., Nosenko S. M. [Automated system of accounting bulk foodstuffs]. Khranenie i pererabotka sel'khozsyr'ya, 2012, no. 6, pp. 63-66. (In Russ.)
7. Blagoveshchenskaya M. M., Sulimov V. D., Shkapov P. M. [The methodology for developing the basics of modeling and diagnostics of hydromechanical systems food productions according to their dynamic characteristics]. Vysokie intellektual'nye tekhnologii i innovatsii v obrazovanii i nauke: Materialy XVII Mezhdunar. nauch. metod. konf., 11-12 fevralya 2010 g., S. Peterburg [High intellectual technologies and Innovations in education and science: Proc. The 17th Intern. scientific. method. conf., February 11-12, 2010, St. Petersburg], vol. 2. St. Petersburg, Polytechnic University Publ., 2010, pp. 95-98. (In Russ.)
8. Blagoveshchenskaya M. M., Apanasenko S. I., Blagoveshchenskii I. G. [Virtual sensors based on neural network algorithms for determining the quality of the food masses]. Khranenie I pererabotka sel'khozsyr'ya, 2012, no. 9, pp. 44-45. (In Russ.)
9. Blagoveshchenskii I. G., Shaverin A. V., Blagoveshchenskaya M. M. [Automating control of indicators of chocolate products taste using intellectual technologies]. Konditerskoe i khlebopekarnoe proizvodstvo, 2014, no. 10, pp. 44-47. (In Russ.)
Authors
Blagoveschenskaya Margarita Mikhaylovna, Doctor of Technical Science, Professor
Oreshina Marina Nikolaevna, Doctor of Technical Science;
Solovyov Maxim Stanislavovich, Post-graduate Student
Moscow State University of Food Production
11 Volokolamskoe shosse, Moscow, 125080, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it.
Nosenko Sergei Mikhailovich, Doctor of Technical Science, Professor,
Nosenko Aleksei Sergeevich, Candidate of Economic Science
Management Company "United Confectioners"
13/15, p. 1 Novokuznetskaya 2nd per., Moscow, 115184, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



Blagoveschenskaya M. M., Karelina E. B., Serpakov S. A., Blagoveshchenskii I. G., Kleho D. Yu.Structural and Parametric Modeling as a Tool for Finding Quality Criterion Bulr Storage of Flour

P. 36-39 Key words
quality; correlation relations; Student's test; flour; performance; structural and parametric modeling; storing.

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.

References
1. Karelina E. B. et al. [Quality control of flour storage with neural network technologies]. Materialy V Mezhdunar. nauch. prakt. konf. "21 vek: fundamental'naya nauka i tekhnologii" [Proc. The 5th Intern. scientific-practical conference "The 21st century: fundamental science and technologies"]. Vol. 1, 2014, pp. 154-156. (In Russ.)
2. Titov D. V., Blagoveshchenskaya M. M. [Prerequisites of quality management in the production of milling]. Materialy Pervoi mezhdunar. nauch. prakt. konf. vystavki "Planirovanie i obespechenie podgotovki i perepodgotovki kadrov dlya otraslei pishchevoi promyshlennosti i meditsiny" [Proc. The First Int. scientific-practical conferenceexhibition "Planning and providing personnel training and retraining for the food industry and medicine"]. Moscow, Moscow State University of Food Production Publ., 2012, pp. 191-193. (In Russ.)
3. Blagoveshchenskaya M. M., Zlobin L. A. Informatsionnye tekhnologii sistem upravleniya tekhnologicheskimi protsessami [Information technologies of process control systems ]. Moscow, Vysshaya shkola Publ., 2010.
4. Zamyatina O. M. Modelirovanie system [Systems modeling]. Tomsk, Tomsk Polytechnic University Publ., 2009.
5. Kuprienko N. V., Ponomareva O. A., Tikhonov D. V. Statistika. Metody analiza raspredelenii. Vyborochnoe nablyudenie. S ispol'zovaniem STATISTICA [Statistics. Methods of analysis of distributions. Selective observation. Using STATISTICA]. St. Petersburg, Polytechnic University Publ., 2009.
6. Danilova M. A. et al. [Automated system of accounting bulk foodstuffs]. Khranenie i pererabotka sel'khozsyr'ya, 2012, no. 6, pp. 63-66. (In Russ.)
7. Blagoveshchenskaya M. M., Sulimov V. D., Shkapov P. M. [The methodology for developing the basics of modeling and diagnostics of hydromechanical systems food productions according to their dynamic characteristics]. Vysokie intellektual'nye tekhnologii i innovatsii v obrazovanii i nauke: Materialy XVII Mezhdunar. nauch. metod. konf., 11-12 fevralya 2010 g., S. Peterburg [High intellectual technologies and Innovations in education and science: Proc. The 17th Intern. scientific. method. conf., February 11-12, 2010, St. Petersburg], vol. 2. St. Petersburg, Polytechnic University Publ., 2010, pp. 95-98. (In Russ.)
8. Blagoveshchenskaya M. M., Apanasenko S. I., Blagoveshchenskii I.G. [Virtual sensors based on neural network algorithms for determining the quality of the food masses]. Khranenie i pererabotka sel'khozsyr'ya, 2012, no. 9, pp. 44-45. (In Russ.)
9. Blagoveshchenskii I. G., Shaverin A. V., Blagoveshchenskaya M. M. [Automating control of indicators of chocolate products taste using intellectual technologies]. Konditerskoe i khlebopekarnoe proizvodstvo, 2014, no. 10, pp. 44-47. (In Russ.)
Authors
Blagoveschenskaya Margarita Mikhaylovna, Doctor of Technical Science, Professor;
Karelina Ekaterina Borisovna;
Serpakov Sergey Anatol'yevich, Student
Moscow State University of Food Production,
11 Volokolamskoe shosse, Moscow, 125080, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it.
Blagoveshchenskii Ivan Germanovich, Doctor of Technical Science, Professor
Moscow State Technical University Named After N. Uh. Bauman,
5 p. 1 2nd Baumanskaya, Moscow, 105005, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.
Kleho Dmitriy Yurievich, Candidate of Technical Science
Russian State University for the Humanities
6 Miusskaya sq., Moscow, GSP-3, 125993, Russia,



Blagoveshchenskii I. G., Blagoveschenskaya M. M., Kondratyev E. A., Nosenko Ñ. Ì., Nosenko À. Ñ. Structural-parametric Modeling of the Process of Glazing Buildings is Mednykh of Candies as the Initial Stage of Development of the Simulation Model

P. 40-44 Key words
simulation model; object management; parametric modeling; fondant candy; the process of glazing.

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.

References
1. Blagoveshchenskaya M. M., Zlobin L. A. Informatsionnye tekhnologii sistem upravleniya tekhnologicheskimi protsessami [Information technologies of process control systems]. Moscow, Vysshaya shkola Publ., 2010. 768 p.
2. Blagoveshchenskaya M. M. Osnovy stabilizatsii protsessa prigotovleniya mnogokomponentnykh pishchevykh mass [Basics of stabilization of the cooking process multi-component food masses]. Moscow, 2009. 281 p.
3. Kuprienko N. V., Ponomareva O. A., Tikhonov D. V. Statistika. Metody analiza raspredelenii. Vyborochnoe nablyudenie. S ispol'zovaniem STATISTICA [Statistics. Methods of analysis of distributions. Selective observation. Using STATISTICA]. St. Petersburg, Polytechnic University Publ., 2009. 138 p.
4. Blagoveshchenskaya M. M., Makarov V. V. [The identification aspect in the methodology of creating control systems of technological objects with nonstationary parameters]. Vestnik Voronezhskogo gosudarstvennogo universiteta inzhenernykh tekhnologii, 2014, no. 1, pp. 85-90. (In Russ.)
5. Blagoveshchenskaya M. M., Sulimov V. D., Shkapov P. M. [The methodology for developing the basics of modeling and diagnostics of hydromechanical systems food productions according to their dynamic characteristics]. Vysokie intellektual'nye tekhnologii i innovatsii v obrazovanii i nauke: Materialy XVII Mezhdunar. nauch. metod. konf., 11-12 fevralya 2010 g., S. Peterburg [High intellectual technologies and Innovations in education and science: Proc. The 17th Intern. scientific. method. conf., February 11-12, 2010, St. Petersburg], vol. 2. St. Petersburg, Polytechnic University Publ., 2010, pp. 95-98. (In Russ.)
6. Blagoveshchenskaya M. M., Apanasenko S. I., Blagoveshchenskii I. G. [Virtual sensors based on neural network algorithms for determining the quality of the food masses]. Khranenie i pererabotka sel'khozsyr'ya, 2012, no. 9, pp. 44-45. (In Russ.)
7. Blagoveshchenskii I. G., Shaverin A. V., Blagoveshchenskaya M. M. [Automating control of indicators of chocolate products taste using intellectual technologies]. Konditerskoe i khlebopekarnoe proizvodstvo, 2014, no. 10, pp. 44-47. (In Russ.)
8. Ivashkin Yu. A. Sistemnyi analiz i issledovanie operatsii v prikladnoi biotekhnologii [System analysis and operations research in applied biotechnology]. Moscow, MSUAB Publ., 2005. 196 p.
9. Ivashkin Yu. A., Nazoikin E. V. Strukturno-parametricheskie i agentno-orientirovannye tekhnologii. Laboratornyi praktikum [Structural-parametric and agent-oriented technologies. Laboratory workshop]. Moscow, MSUAB Publ., 2010. 134 p.
10. Ivashkin Yu. A. Agentnye tekhnologii i mul'tiagentnoe modelirovanie sistem [Agent technologies and multiagent systems modeling]. Moscow, Moscow Institute of Physics and Technology Publ., 2013. 268 p.
Authors
Blagoveshchenskii Ivan Germanovich, Post-graduate Student;
Blagoveschenskaya Margarita Mikhaylovna, Doctor of Technical Science, Professor;
Kondratyev Egor Aleksandrovich, Student
Moscow State University of Food Production
11 Volokolamskoe shosse, Moscow, 125080, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.
Nosenko Sergei Mikhailovich, Doctor of Technical Science, Professor;
Nosenko Aleksei Sergeevich, Candidate of Economic Science
Management Company "United Confectioners"
13/15, p. 1 Novokuznetskaya 2nd per., Moscow, 115184, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



Blagoveshchenskii I. G., Skripka M. A., Ivashkin Yu. A., Nosenko S. M., Nosenko A. S. Structural-parametric Modeling and Identification of a Model of Technological Process of Molding Fondant Mass as an Object of Management

P. 45-49 Key words
modeling; object management; fondant mass; structural-parametric model; molding; stage production.

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.

References
1. Blagoveshchenskaya M. M., Zlobin L. A. Informatsionnye tekhnologii sistem upravleniya tekhnologicheskimi protsessami [Information technologies of process control systems ]. Moscow, Vysshaya shkola Publ., 2010. 768 p.
2. Zamyatina O. M. Modelirovanie system [Systems modeling]. Tomsk, Tomsk Polytechnic University Publ., 2009. 204 p.
3. Kuprienko N. V., Ponomareva O. A., Tikhonov D. V. Statistika. Metody analiza raspredelenii. Vyborochnoe nablyudenie. S ispol'zovaniem STATISTICA [Statistics. Methods of analysis of distributions. Selective observation. Using STATISTICA]. St. Petersburg, Polytechnic University Publ., 2009. 138 p.
4. Blagoveshchenskaya M. M., Sulimov V. D., Shkapov P. M. [The methodology for developing the basics of modeling and diagnostics of hydromechanical systems food productions according to their dynamic characteristics]. Vysokie intellektual'nye tekhnologii i innovatsii v obrazovanii i nauke: Materialy XVII Mezhdunar. nauch. metod. konf., 11-12 fevralya 2010 g., S. Peterburg [High intellectual technologies and Innovations in education and science: Proc. The 17th Intern. scientific. method. conf., February 11-12, 2010, St. Petersburg], vol. 2. St. Petersburg, Polytechnic University Publ., 2010, pp. 95-98. (In Russ.)
5. Ivashkin Yu. A. Agentnye tekhnologii i mul'tiagentnoe modelirovanie sistem [Agent technologies and multiagent systems modeling]. Moscow, Moscow Institute of Physics and Technology Publ., 2013. 268 p.
6. Blagoveshchenskaya M. M., Makarov V. V. [The identification aspect in the methodology of creating control systems of technological objects with nonstationary parameters]. Vestnik Voronezhskogo gosudarstvennogo universiteta inzhenernykh tekhnologii, 2014, no. 1, pp. 85-90. (In Russ.)
7. Blagoveshchenskaya M. M., Apanasenko S. I., Blagoveshchenskii I. G. [Virtual sensors based on neural network algorithms for determining the quality of the food masses]. Khranenie i pererabotka sel'khozsyr'ya, 2012, no. 9, pp. 44-45. (In Russ.)
8. Blagoveshchenskii I. G., Shaverin A. V., Blagoveshchenskaya M. M. [Automating control of indicators of chocolate products taste using intellectual technologies]. Konditerskoe i khlebopekarnoe proizvodstvo, 2014, no. 10, pp. 44-47. (In Russ.)
9. Ivashkin Yu. A. Sistemnyi analiz i issledovanie operatsii v prikladnoi biotekhnologii [System analysis and operations research in applied biotechnology]. Moscow, MSUAB Publ., 2005. 196 p.
10. Ivashkin Yu. A., Nazoikin E. V. Strukturno-parametricheskie i agentno-orientirovannye tekhnologii. Laboratornyi praktikum [Structural-parametric and agent-oriented technologies. Laboratory workshop]. Moscow, MSUAB Publ., 2010. 134 p.
Authors
Blagoveshchenskii Ivan Germanovich, Post-graduate Student;
Skripka Michael Alekseevich, Student;
Ivashkin Yuri Alekseevich, Doctor of Technical Science, Professor
Moscow State University of Food Production
11 Volokolamskoe shosse, Moscow, 125080, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it.
Nosenko Sergei Mikhailovich, Doctor of Technical Science, Professor;
Nosenko Aleksei Sergeevich, Candidate of Economic Science
Management Company "United Confectioners"
13/15, p. 1 Novokuznetskaya 2nd per., Moscow, 115184, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



INTELLECTUAL SYSTEMS AND TECHNOLOGIES

Petrjakov A. N., Blagoveshhenskaya M. M., Savostin S. D., Blagoveshchenskii I. G.Programming with the Automated System Control of the Production Line of Animal Feed Production

P. 50-52 Key words
algorithm; intelligent management; clustering; animal feed; process; control.

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.

References
1. Chernyaev, N. P., Sukhoi F. P., Shestobitov V. V. Proizvodstvo premiksov [Production of premixes], ed. by N. P. Chernyaev. Moscow, Agropromizdat, 1988. 135 p.
2. Gorban A. N., Zinovyev A. Y., Emilio Soria Olivas et al. (eds). Principal Graphs and Manifolds Handbook of Research on Machine Learning Applications and Trends. Algorithms, Methods, and Techniques, part 2, IGI Global, Hershey, PA, USA, 2009, pp. 28-59.
3. Luk'yanov B. V., Luk'yanov P. B., Boiko N. V. [Increasing the economic efficiency of feeding animals with a computer]. Efektivne Ptakhivnitstvo ta Tvarinnitstvo, 2003, no. 3 (7), pp. 12-16.
4. Luk'yanov B. V., Luk'yanov P. B. [Structuring feed groups while optimizing rations in programs "Coral - Feeding…"]. Tsenovik, 2005, no. 12, pp. 19-24. (In Russ.)
5. Mirkes E. M. K-means and K-medoids applet. University of Leicester, 2011.
6. Arthur D., Vassilvitskii Sergei. How Slow is the k-means Method? [Text]. Proc. The 22nd ACM Symposium on Computational Geometry, Sedona, Arizona, USA, June 5-7, 2006. ACM 2006. ISBN 1-59593-340-9.
7. Broesch J. D. Practical Programmable Circuits: A Guide to Plds, State Machines, and Microcontrollers. Hardcover, Academic Press, 1991. 286 p. ISBN: 0121348857.
8. Zak D. Programming with Visual Basic 6.0. Course Technology. Enhanced ed. Trade paperback, 2001, 935 p., ISBN: 0619062045.
9. Hawhee H., Moore T., Martins F. Programming Languages - Visual BASIC. Riders Publishing, 1999, 1202 ð. ISBN: 0735700028.
Authors
Petrjakov Aleksandr Nikolaevich, Post-graduate Student;
Blagoveshhenskaya Margarita Mihajlovna, Doctor of Technical Science, Professor
Moscow State University of Food Production
11 Volokolamskoe shosse, Moscow, 125080, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it.
Savostin Sergey Dmitrievich
JSC "The Plant in Sokolniki",
107014, Moscow, ul. Zhebrunova, 6, This email address is being protected from spambots. You need JavaScript enabled to view it.
Blagoveshchenskii Ivan Germanovich, Doctor of Technical Science, Professor,
Moscow State Technical University Named After N. Uh. Bauman,
5 p. 1 2nd Baumanskaya, Moscow, 105005, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



HARDWARE AND INFORMATION TECHNOLOGY MANAGEMENT SYSTEMS

Aitov V. G., Blagoveshchenskii I. G., Blagoveshhenskaya M. M., Nosenko S. M., Nosenko A. S.To Create an Automated Expertsystem Organoleptic Evaluation of Food Quality

P. 53-56 Key words
automated expert system; intelligent technology; food quality; sensory evaluation; indicators.

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.

References
1. Blagoveshchenskii I. G., Shaverin A. V., Blagoveshchenskaya M. M. [Control automation of organoleptic indicators of chocolate products quality]. Materialy Pervoi mezhdunarodnoi nauch.-prakt. konf. - vystavki "Planirovanie i obespechenie podgotovki i perepodgotovki kadrov dlya otraslei pishchevoi promyshlennosti i meditsiny" [Proc. The First International scientific- practical. conf. - exhibition "Planning and provision of training and retraining staff for the food industry and medicine"]. Moscow, MSUFP, 2012, pp. 209-212. (In Russ.)
2. Blagoveshchenskaya M. M., Zlobin L. A. Informatsionnye tekhnologii sistem upravleniya tekhnologicheskimi protsessami [Information technologies of process control systems]. Moscow, Vysshaya shkola Publ., 2010. 768 p.
3. Blagoveshchenskii I. G., Blagoveshchenskaya M. M., Shaverin A. V. [Automating control of taste indicators of hocolate products based on using neural networks]. Khranenie i pererabotka sel'khozsyr'ya, 2012, no. 8, pp. 50-52. (In Russ.)
4. Blagoveshchenskaya M. M., Apanasenko S. I., Blagoveshchenskii I. G. [Virtual sensors based on neural network algorithms for determining the quality of the food masses]. Khranenie i pererabotka sel'khozsyr'ya, 2012, no. 9, pp. 44-45. (In Russ.)
5. Blagoveshchenskii I. G., Shaverin A. V., Blagoveshchenskaya M. M. [Automating control of indicators of chocolate products taste using intellectual technologies]. Konditerskoe i khlebopekarnoe proizvodstvo, 2014, no. 10, pp. 44-47. (In Russ.)
6. Blagoveshchenskii I. G., Edelev D. A., Blagoveshchenskaya M. M. [Intellectual integrated expert system for monitoring the forming process of fondant candies using vision systems]. Khimiya, bio- i nanotekhnologii, ekologiya i ekonomika v pishchevoi i kosmeticheskoi promyshlennosti, Odessa, 2014, pp. 212-219. (In Russ.)
7. Ageeva T. I. et al. Informatsionnaya upravlyayushchaya sistema MGTU im N. E. Baumana "Elektronnyi universitet": kontseptsiya i realizatsiya [Information control system of Bauman MSTU "Electronic University": the concept and realization]; eds. by I. B. Fedorov, M. V. Chernen'kii. Moscow, Bauman MSTU Publ., 2009. 376 p.
8. Alt R., Auth G. Campus Management System. Business & Information Systems Engineering, 2010, vol. 2, issue 3, pp. 187-190.
9. Kantere V. M., Matison V. A., Fomenko M. A. Sensornyi analiz produktov pitaniya [Sensory analysis of food products]. Moscow, Institute of management, quality, safety and ecology of food enterprises Publ., 2003. 399 p.
Authors
Aitov Vasily Grigoryevich, Post-graduate Student;
Blagoveshchenskii Ivan Germanovich, Post-graduate Student;
Blagoveshhenskaya Margarita Mihajlovna, Doctor of Technical Science, Professor
Moscow State University of Food Production
11 Volokolamskoe shosse, Moscow, 125080, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it.
Nosenko Sergei Mikhailovich, Doctor of Technical Science, Professor,
Nosenko Aleksei Sergeevich, Candidate of Economic Science
Management Company "United Confectioners"
13/15, p. 1 Novokuznetskaya 2nd per., Moscow, 115184, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



THEORY AND PRACTICE OF BUSINESS PROCESS AUTOMATION

Nosenko S. M., Nosenko A. S., Blagoveshchenskii I. G., Blagoveshhenskaya Ì. Ì. The Use of Models of Objects and Processes ERP Systems to Automate the Management of Large Food Enterprise

P. 57-62 Key words
automation control; ERP system; models; objects; food companies; processes; reengineering; systems.

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.

References
1. Blagoveshchenskaya M. M., Zlobin L. A. Informatsionnye tekhnologii sistem upravleniya tekhnologicheskimi protsessami [Information technologies of process control systems]. Moscow, Vysshaya shkola Publ., 2010. 768 p.
2. Blagoveshchenskaya M.M. Osnovy stabilizatsii protsessov prigotovleniya mnogokomponentnykh pishchevykh mass [Stabilization basics of preparation processes of multi-component food masses]. Moscow, Frantera Publ., 2009. 281 p.
3. Shkapov P.M., Blagoveshchenskaya M.M., Sulimov V.D. [Mathematical modeling in the course of technical diagnostics of dynamic systems]. In: Vysokie intellektual'nye tekhnologii i innovatsii v obrazovanii i nauke. Trudy XVIII Mezhdunar. nauch-metod. konf. [High intellectual technologies and Innovations in education and science. Proc. The 18th Intern. scientific method. conf.]. St. Petersburg, 2011, pp. 168-171. (In Russ.)
4. Shkapov P.M., Blagoveshchenskaya M.M. [Theoretical and experimental study of the dynamics of fluid flow in the pipeline with limited artificial gas cavity]. Vestnik Nizhegorodskogo universiteta im. N.I. Lobachevskogo. Nizhnii Novgorod, NSU Publ., 2011, no. 4(3), pp. 1275-1277. (In Russ.)
5. Shkapov P.M., Blagoveshchenskaya M.M., Sulimov V.D. [Hybrid optimization techniques in a course of computer diagnostics of mechanical and hydro-mechanical systems]. In: Vysokie intellektual'nye tekhnologii i innovatsii v obrazovanii i nauke. Trudy XXVIII Mezhdunar. nauch.-metod. konf. "MKR ITO" [High intellectual technologies and innovations in education and science. Proc. The 28th Intern. scientific-method. conf. "ICW ITE"]. St. Petersburg, 2012, pp. 203-209. (In Russ.)
6. Blagoveshchenskii I.G., Troitskii A.K. [Using the Prewitt method in development of algorithms of processing digital image]. Materialy Pervoi mezhdunar. nauch.-prakt. konferentsiivystavki "Planirovanie i obespechenie podgotovki i perepodgotovki kadrov dlya otraslei pishchevoi promyshlennosti i meditsiny" [Proc. The First Int. scientific and practical. conference-exhibition "Planning and provision of training and retraining staff for the food industry and medicine"]. Moscow, MSUFP Publ., 2012, pp. 153-157. (In Russ.)
7. Troitskii A.K., Blagoveshchenskii I.G. [The possibility of using image processing for quality control of confectionery products] Materialy Pervoi mezhdunar. nauch.-prakt. konferentsii-vystavki "Planirovanie i obespechenie podgotovki i perepodgotovki kadrov dlya otraslei pishchevoi promyshlennosti i meditsiny" [Proc. The First Int. scientific and practical. conference-exhibition "Planning and provision of training and retraining staff for the food industry and medicine"]. Moscow, MSUFP Publ., 2012, pp. 160-165. (In Russ.)
8. Troitskii A.K., Blagoveshchenskii I.G. [Theoretical bases of using vision system in the automatic control of technological processes]. Materialy Pervoi mezhdunar. nauch-prakt. konferentsii- vystavki "Planirovanie i obespechenie podgotovki i perepodgotovki kadrov dlya otraslei pishchevoi promyshlennosti i meditsiny" [Proc. The First Int. scientific and practical. conference- exhibition "Planning and provision of training and retraining staff for the food industry and medicine"]. Moscow, MSUFP Publ., 2012, pp. 165-172. (In Russ.)
Authors
Nosenko Sergei Mikhailovich, Doctor of Technical Science, Professor;
Nosenko Aleksei Sergeevich, Candidate of Economic Science
Management Company "United Confectioners"
13/15, p. 1 Novokuznetskaya 2nd per., Moscow, 115184, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.
Blagoveshchenskii Ivan Germanovich, Post-graduate Student;
Blagoveshhenskaya Margarita Mihajlovna, Doctor of Technical Science, Professor
Moscow State University of Food Production
11 Volokolamskoe shosse, Moscow, 125080, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it.



Bychkov I. A., Blagoveshchenskaya M. M., Nosenko A. S., Blagoveshchenskii I. G. The Method of Generalized Interval Estimations for Support of the Expert Group Decisions Under Uncertainty

P. 63-65 Key words
fuzzy sets theory; expert evaluation.

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.

References
1. Ptuskin A.S. Nechetkie modeli i metody v menedzhmente [Fuzzy models and methods in management]. Moscow, Bauman MSTU Publ., 2008.
2. Blagoveshchenskaya M. M., Zlobin L. A. Informatsionnye tekhnologii sistem upravleniya tekhnologicheskimi protsessami [Information technologies of process control systems]. Moscow, Vysshaya shkola Publ., 2010.
3. Blagoveshchenskaya M.M. Osnovy stabilizatsii protsessov prigotovleniya mnogokomponentnykh pishchevykh mass. Monografiya [Bases of stabilization of preparation processes of multicomponent food masses]. Moscow, "Frantera" Publ., 2009.
Authors
Bychkov Ivan Aleksandrovich, Post-graduate Student;
Blagoveshchenskaya Margarita Mikhailovna, Doctor of Technical Science, Professor
Moscow State University of Food Production,
11 Volokolamskoe shosse, Moscow, 125080, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.
Nosenko Aleksei Sergeevich, Candidate of Economic Science
Management Company "United Confectioners"
13/15, p. 1 Novokuznetskaya 2nd per., Moscow, 115184, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.
Blagoveshchenskii Ivan Germanovich, Doctor of Technical Science, Professor
Moscow State Technical University Named After N. Uh. Bauman,
5 p. 1 2nd Baumanskaya, Moscow, 105005, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



IMPROVING THE EFFICIENCY OF TRAINING IN THE FIELD OF AUTOMATION OF FOOD PRODUCTION

Bychkov I. G. Blagoveshchenskaya M. M., Nosenko A. S., Blagoveshchenskii I. G. The Use of Linguistic Variables for the Classification of Students in Terms of Academic Achievement

P. 66-68 Key words
linguistic variables; the theory of fuzzy sets; term set; function compatibility.

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.

References
1. Ptuskin A. S. Nechetkie modeli i metody v menedzhmente [Fuzzy models and methods in management]. Moscow, Bauman MSTU Publ., 2008. 216 p.
2. Yager R. R. Nechetkie mnozhestva i teoriya vozmozhnostei. Poslednie dostizheniya [Fuzzy sets and possibility theory. Latest achievements]. 1986. 409 p.
3. Yakheva G. E. Nechetkie mnozhestva i neironnye seti [Fuzzy sets and neural networks]. 2006. 316 p.
4. Zade L. A. Ponyatie lingvisticheskoi peremennoi i ego primenenie k prinyatiyu priblizhennykh reshenii [The concept of linguistic variable and its application to decision-making close]. 1976. 165 p.
5. Blagoveshchenskaya M. M., Zlobin L. A. Informatsionnye tekhnologii sistem upravleniya tekhnologicheskimi protsessami [Information technologies of process control systems]. Moscow, Vysshaya shkola Publ., 2010. 768 p.
6. Blagoveshchenskaya M. M. Osnovy stabilizatsii protsessov prigotovleniya mnogokomponentnykh pishchevykh mass. Monografiya [Bases of stabilization of preparation processes of multicomponent food masses]. Moscow, Frantera Publ., 2009. 281 p.
Authors
Bychkov Ivan Aleksandrovich, Post-graduate Student;
Blagoveshchenskaya Margarita Mikhailovna, Doctor of Technical Science, Professor
Moscow State University of Food Production,
11 Volokolamskoe shosse, Moscow, 125080, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.
Nosenko Aleksei Sergeevich, Candidate of Economic Science
Management Company "United Confectioners"
13/15, p. 1 Novokuznetskaya 2nd per., Moscow, 115184, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.
Blagoveshchenskii Ivan Germanovich, Doctor of Technical Science, Professor
Moscow State Technical University Named After N. Uh. Bauman,
5 p. 1 2nd Baumanskaya, Moscow, 105005, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.