Artificial intelligence in a technological production system of the set quality
https://doi.org/10.20914/2310-1202-2017-1-106-113
Abstract
This article considers the expert system (ES) as a subsystem of management information system technology of sausage products of a given quality. Given the typical structure of an automated expert system, upgraded under a set of interrelated operations of the technological process of production of cooked sausages. Describes the development of two main blocks of this expert system – a database and knowledge base, creating an information space. The work of ES is a sequence of steps, each of which is selected from the database for a rule that applies to the current contents of the working set. The cycle ends when withdrawn or denied the target claim. In our case, the system is designed as a system with direct output, in which the known facts is found the conclusion which from these facts follows. If such a conclusion is found, it is entered into working memory. The knowledge base of an expert system is created as a set of separate entities. The set of these entities allows you to generate objects of study, rules that they can conform, and recommendations for meeting these rules. A set of such entities with their attributes and relationships can be represented as a set of tuples. For the implementation of this approach developed an automated expert system of control of technological process of production of meat and sausage products – the program complex (PC) “MulTimit Expert”. The effectiveness of using the developed expert system to control the technology of sausage products of a given quality are considered in one of the examples of the identification of technology defects in the formulation of cooked sausages "Capital", containing large amounts of fatty raw materials. The results of the research as a whole showed that the recommendations of the developed expert system make it possible to improve the quality of the ready-to-eat meat product, increase the water retention coefficient characterizing the moisture retention capacity of the mince, which increases the yield of the finished product, and also improves the profitability of the products
About the Authors
V. I. Karpov
Moscow state university of technologies and management named after K.G. Razumovskiy
doctor of technical sciences, professor, “Information Technology” department, Zemlyanoy Val, 73, Moscow, 109004, Russia
doctor of technical sciences, professor, “Information Technology” department, Zemlyanoy Val, 73, Moscow, 109004, Russia
O. N. Krasulia
Russian state agricultural university of MSHA of K.A. Timiryazev
doctor of technical sciences, professor, “Technologies of storage and processing of livestock products” department, Timiryazevskaya st., 49, Moscow, 127550, Russia
doctor of technical sciences, professor, “Technologies of storage and processing of livestock products” department, Timiryazevskaya st., 49, Moscow, 127550, Russia
A. V. Tokarev
Moscow state university of technologies and management named after K.G. Razumovskiy
graduate student, “Information Technology” department, Zemlyanoy Val, 73, Moscow, 109004, Russia
graduate student, “Information Technology” department, Zemlyanoy Val, 73, Moscow, 109004, Russia
References
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Review
For citations:
Karpov V.I., Krasulia O.N., Tokarev A.V. Artificial intelligence in a technological production system of the set quality. Proceedings of the Voronezh State University of Engineering Technologies. 2017;79(1):106-113. (In Russ.) https://doi.org/10.20914/2310-1202-2017-1-106-113
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