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Journal of Applied Engineering Science
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2021, vol. 19, br. 1, str. 186-192
Development of equipment management system with monitoring of working characteristics of technological processes
(naslov ne postoji na srpskom)
aK.G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), Department of Automated Control Systems, Moscow, Russia
bNorthern (Arctic) Federal University, Higher School of Information Technology and Automated Systems, Department of Information Systems and Technologies, Arkhangelsk, Russia
cKazan State Power Engineering University, Department of Industrial Electronics and Lighting Engineering, Kazan, Russia
dFinancial University under the Government of the Russian Federation, Audit and Corporate Reporting Department, Moscow, Russia
eKuban State Agrarian University named after I.T. Trubilin, Department of Machine Repair and Materials Science, Krasnodar, Russia
fSechenov First Moscow State Medical University, Department of Propaedeutics of Dental Diseases, Moscow, Russia

e-adresarektorat@mgutm.ru
Ključne reči: process control system; monitoring; agent systems; equipment; baklava; management
Sažetak
(ne postoji na srpskom)
The work provides multi-purpose optimization of the baklava production process based on technology of agent systems, the intelligent environment of process control systems. The general architecture of the control system intelligent environment with agent technologies for recognizing abnormal situations was developed and adaptive baklava production regulators were synthesized. It allows you to get the specified dynamic characteristics of the control object based on the developed adaptive systems for adjusting the PID controllers, controlling the parameters of the dough, kneading, separation and baking of baklava. The proposed approach to the construction of an automated process control system with an intelligent environment will reduce the variance of fluctuations in energy consumption, increase the production rate of high-quality baklava and reduce the time for re-equipment and technological modes of operation of baklava production lines.
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O članku

jezik rada: engleski
vrsta rada: izvorni naučni članak
DOI: 10.5937/jaes0-28855
primljen: 14.10.2020.
prihvaćen: 23.12.2020.
objavljen u SCIndeksu: 26.03.2021.
metod recenzije: dvostruko anoniman
Creative Commons License 4.0

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