Article

DOI: 10.5937/jaes0-28855
This is an open access article distributed under the CC BY 4.0

Volume 19 article 780 pages: 186 - 192

Maria Belousova*
K.G. Razumovsky Moscow State University of technologies and management (the First Cossack University), Department of Automated Control Systems, Moscow, Russian Federation

Roman Aleshko
Northern (Arctic) Federal University, Higher School of Information Technology and Automated Systems, Department of Information Systems and Technologies, Arkhangelsk, Russian Federation

Rafina Zakieva
Kazan State Power Engineering University, Department of Industrial electronics and lighting engineering, Kazan, Russian Federation

Malvina Karabasheva
Financial University under the Government of the Russian Federation, Audit and Corporate Reporting Department, Moscow, Russian Federation

Sergey Gorovoy
Kuban State Agrarian University named after I.T. Trubilin, Department of Machine Repair and Materials Science, Krasnodar, Russian Federation

Sultanbek Kozhemov
Sechenov First Moscow State Medical University, Department of propaedeutics of dental diseases, Moscow, Russian Federation

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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