Упрощенная HTML-версия
subsystem in the whole complex...) (R - en = 14) can be said about the equality of the
number of process steps. The number of process steps in the subsystem in a process
stream cheese production "Hero" by almost 4 times higher than in the same
subsystem, the new process flow.
An important indicator of each of the subsystems is the level of technological
operations in it, which can be assessed using quantitative (Ym) and relative (yo)
indicators of development processes.
The level of transactions in the subsystems A and prospective technological
flow higher than similar parameters of the process streams, cheese production
"Soviet" and "Hero" [1, 2, 3, 4.5].
Thus, the proposed process flow production of hard cheeses has a flexible
rational structure, allowing its use in the cheese-making plants of various capacities
and for signs of a developing system leaves room for its further improvement.
Carried out diagnosis revealed a tendency to decrease the entropy in the new
process flows (molding and pressing, cheese ripening), as evidenced by the numerical
increase in the stable functioning of the individual sub-systems and the level of
integrity of the system with respect to the respective figures obtained for the
traditional process streams (cheese "Soviet", "The Knight"), that is a promising
process stream has a higher level of organization.
Questions for self-control:
1. The theory of the ideal process flow
2. Improvement of the process streams, characterization
3. The process stream by the example of cheese, characteristic
To prepare for further reading:
1. Ostapchuk N.V. Fundamentals of mathematical modeling of processes Food
Production. -K .: High school, 1981, -297 p.
2. Theoretical bases of food technologies. Res. Ed. Panfilov V.A. Book. v.1. -
M .: Kolos S, 2009 - 1006.
3. Theoretical bases of food technologies. Res. Ed. Panfilov V.A. Book. V.2. -
M .: Kolos S, 2009.-607 p.
4. Modern technologies of food storage/R.Z. Grigorieva. Kemerovo
Technological Institute of Food Industry.-Kemerovo, 2003.-104 p.
36