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of rational technological methods and techniques, the transition from Class 1
operations (partially or completely) to the operations of the higher classes;
■the possibility of linking selected technical solutions with process flow
parameters at different stages and to ensure its continuity;
■creation of efficient process flows based on the increase of their structural
integrity provides a modular design process flow: receipt, storage and preparation of
raw materials and consumables; preparing a curd, molding and pressing the curd;
ripening the cheese yield and the finished product.
On the basis of a system of modules, processes or technology system, which is
the basis for the creation of a system of machines. This will reduce the number of
existing technology, equipment and technology and the creation of a new generation
of machines.
After a range of research, field test results in the development of promising
technology and its machine - the process diagnostics was conducted instrumental
circuit, set the integrity level (0) promising technological system stability and (v) of
its subsystems.
The level of integrity of a new technological system substantially exceeds the
similar indicators for cheeses Soviet and "Hero". In the first case, it increased from -
1.24 to - 0.96, that is 0.28; in the second - to - 1.38 to - 0.96, ie 0.42. Comparative
evaluation of the stable operation of various types of cheese.
Comparison of the data with the results of diagnostics of cheeses "Soviet" and
"Hero" shows that the value of long-term stable operation of the process stream in the
subsystems A and B is much higher than the above cheeses. The subsystem A value
its stability in long-term operation of the above kinds of cheese at 0.12, than the
"Soviet" and by 0.23 than that, "Knight". The subsystem B - have a promising type
of cheese above the relevant parameters in "Soviet" cheese more than 5 times, and
"Knight" at 0.08.
The new process flow involves the use of a smaller number of process steps in
the subsystems A and B. It is reduced in comparison with the "Soviet" cheese 18 in
subsystem A and subsystem 63 V. In contrast the number of process steps in the
subsystem A process cheese production flow "Hero" slightly less than the
corresponding subsystem new process stream. However, if you ignore the operations
related to the cutting of blocks and packing them into a film under vacuum. The
results of calculation of long-term stability of the subsystems of the process stream
production of hard cheeses. Subsystem. The estimated period - 60 days. Comparative
evaluation of the stable operation of subsystems of different types of cheese.
Type cheese. The stability of the sub A B C D
The results of calculation of the levels of development operations in the sub
systems for process systems of different kinds of cheese (cheese type display
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