Abstract:

The object of research is a technological line for production of bakery products. One of the most problematic places in the technological process of industrial production of bakery products is the incoming quality control and preliminary preparation of ingredients, as well as the implementation of the processes of preparation of dough and kneading dough. To improve and intensify the relevant processes, it is proposed to use robotic technological complexes with an intelligent control system and built-in intensifiers. The principle of the intensifiers of the technological process is based on ultrasonic technologies of water treatment, mixing of components, intensification of physical and chemical processes of bread production, quality control of the process. For the production of bread with therapeutic and prophylactic characteristics, the controlled ultrasonic cavitation effects are studied. It has been proved that processes of ultrasonic cavitation, disintegration, coagulation of water, flour, oil, liquid yeast, hydrochloric and sugar solutions and other ingredients promote the production of medical type. Ultrasonic cavitation causes increased fluid mixing of the micro streams that form around the oscillate bubbles. Such mixing is especially useful in the technological process of producing bread for dispersion when enriched with vitamins and minerals. Systems for automated control of parameters of pre-dough-dough based on high-frequency ultrasonic vibrations are developed. It is proved that robotic technological complexes with developed sensor system allow to reduce the salt and sugar content in bread by 15–20 % without changing the taste of the product. A multi-level intelligent system of automated management of the technological process of bread production has been developed. The architecture of this system uses a robotic technology complex with: – intellectual decision support system and training blocks; – databases and knowledge; – block output information on the corporate performance monitor; – automated workplace with an interface system; – artificial neural network for recognition of emergency, abnormal and normal situations. Thus, with the help of the robotic technological complexes built into the technological process of bread production, it is possible to achieve a higher quality of bakery products. Author Biographies Valentin Khorolskyi, Donetsk National University of Economics and Trade named after Mikhail Tugan-Baranovsky, 16, Tramvaina str., Kryvyi Rih, Ukraine, 50005 Doctor of Technical Sciences, Professor Department of General Engineering Disciplines and Equipment

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