Possible ways of computer modeling and design of technological machines and equipment for food production
Possibilities of implementing of new approaches in the modeling and design of technological equip-ment and machines for food production are considered in the article. One of the motives for the crea-tion of such methods is the "Resource saving" of technological equipment developers intellectual work. Possibilities of implementing of such approaches are largely due to the successes in the field of neuro-computers, allowing to some extent to simulate intelligent processes of the human brain that allows you to use not only the original data to create a new model of equipment but a developer's existing experi-ence in this field in solving the tasks given. Such methods are of particular relevance for the develop-ment of equipment for food productions. But often it is due to poor "number" of certain parameters specified in designing. The method used for simulation allows analysis in a subjective evaluation of empirical data and the absence of a clear numerical form of the result, which is typical in development of new food types. Especially clearly the advantages of these systems are shown in designing multi-component food products, where the uncertainty of input and output parameters is high, and quality is assessed by sensory analysis. The advantage of the model is also the possibility of its obtaining in the selection of a minimum set of regularities. Due to the absence of necessity of precise data input, the time required for the simulation is sharply reduced. Application of of fuzzy logic device allows to im-prove the quality of objects management, to determine the optimal ratio of prescription components in designing of new types of multi-component products and to reduce the number of production tests. The results of preliminary analytical simulation of the object being designed are often useful in the ap-plication of the proposed methods. The experience of such methods application in the saturator designing for food liquids saturation with carbon dioxide was studied.