Foods and Raw Materials Foods and Raw Materials Foods and Raw Materials 2308-4057 2310-9599 27321 10.21603/2308-4057-2018-1-163-171 PROCESSES, EQUIPMENT, AND APPARATUS FOR FOOD PRODUCTION PROCESSES, EQUIPMENT, AND APPARATUS FOR FOOD PRODUCTION PROCESSES, EQUIPMENT, AND APPARATUS FOR FOOD PRODUCTION INCREASE IN THE EFFICIENCY OF FUNCTIONING OF PROCESSING LINES BASED ON THE SYSTEM ANALYSIS OF STABILITY OF SPECIFIC OPERATIONS INCREASE IN THE EFFICIENCY OF FUNCTIONING OF PROCESSING LINES BASED ON THE SYSTEM ANALYSIS OF STABILITY OF SPECIFIC OPERATIONS https://orcid.org/0000-0001-5494-1226 Алексанян Игорь Юрьевич Aleksanyan Igor Yu. 16081960igor@gmail.com

доктор технических наук;

doctor of technical sciences;

 https://orcid.org/0000-0003-1821-7761 Титов Евгений Иванович Titov Evgeniy I. https://orcid.org/0000-0002-4093-9982 Нугманов Альберт Хамед-Харисович Nugmanov Albert Hamed-Harisovich albert909@yandex.ru

доктор технических наук;

doctor of technical sciences;

 https://orcid.org/0000-0002-7440-3422 Калманович Светлана Александровна Kalmanovich Svetlana A. kalmanovich@kubstu.ru

доктор технических наук;

doctor of technical sciences;

 Максименко Юрий А. Maksimenko Yuriy A. Хаджисиму Панайотис Hadjisimu Panagiotis ФГБОУ ВО «Астраханский государственный технический университет» Астрахань Россия Astrakhan State Technical University Astrakhan Russian Federation Московский государственный университет пищевых производств Москва Россия Moscow State University of Food Production Moscow Russian Federation ФГБОУ ВО «Астраханский государственный технический университет» Астрахань Россия Astrakhan State Technical University Astrakhan Russian Federation ФГБОУ ВО «Кубанский государственный технологический университет Краснодар Россия Kuban State Technological University Krasnodar Russian Federation Астраханский государственный технический университет Astrakhan State Technical University KES College Nicosia Кипр KES College Nicosia Cyprus 6 1 163 171 http://jfrm.ru/?page=archive&jrn=11&article=19

To develop processing lines, it is necessary to calculate the level of integrity of technological systems and determine the stability of subsystems at a certain level of stability. The complex analysis allows us to study a change in the entropy of the system (the growth of system stability) by describing the mechanism of structural information accumulation. Identifying the ranges of variation of adjustable operating parameters using the proposed approach for energy and resource saving and predicting the stability of the line at the design stage, reducing the subjectivity of estimation of technologies and their hardware design, is original and, in this regard, relevant. The studies were conducted to justify the estimation of the stability of the technological flow as a system and its subsystems in their interconnection at a certain level of stability using the method for estimating fuzzy entropy on the basis of analysis of material and technical flows. The study objects are the integrity of technological and technical systems, the stability of processes, operations and equipment operation. As a result of the analysis of technological flows and a change in the entropy of the technical system, the mechanism of accumulation of structural information entropy has been studied. The carried out analytical and experimental studies have confirmed the possibility of predicting the stability of the operation of technical and technological systems, as well as the expediency of determining the ranges of variation in the parameters of operation of the lines, technological limits and the quality indicators of the finished and semi-finished products. Thus, this method is recommended for use in the food industry.

To develop processing lines, it is necessary to calculate the level of integrity of technological systems and determine the stability of subsystems at a certain level of stability. The complex analysis allows us to study a change in the entropy of the system (the growth of system stability) by describing the mechanism of structural information accumulation. Identifying the ranges of variation of adjustable operating parameters using the proposed approach for energy and resource saving and predicting the stability of the line at the design stage, reducing the subjectivity of estimation of technologies and their hardware design, is original and, in this regard, relevant. The studies were conducted to justify the estimation of the stability of the technological flow as a system and its subsystems in their interconnection at a certain level of stability using the method for estimating fuzzy entropy on the basis of analysis of material and technical flows. The study objects are the integrity of technological and technical systems, the stability of processes, operations and equipment operation. As a result of the analysis of technological flows and a change in the entropy of the technical system, the mechanism of accumulation of structural information entropy has been studied. The carried out analytical and experimental studies have confirmed the possibility of predicting the stability of the operation of technical and technological systems, as well as the expediency of determining the ranges of variation in the parameters of operation of the lines, technological limits and the quality indicators of the finished and semi-finished products. Thus, this method is recommended for use in the food industry.

 Theory of technological flow system analysis entropy stability of technological systems energy and resource saving Theory of technological flow system analysis entropy stability of technological systems energy and resource saving

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