MANAGING THE TECHNOLOGICAL PROCESS OF SMOKING FISH PRODUCTS BASED ON ITS QUALITY ASSESSMENT

The purpose of the study is a control system for the technological process of smoking fish products based on instrumental assessment of its quality. The object of research is the technological process of smoking fish products. Theoretical and practical research was carried out on the basis of the department of Management of Technical Systems of the Federal State Budgetary Educational Institution of Higher Education Dalrybvtuz (Vladivostok, Primorsky Region). Organoleptic evaluation scales were built according to the recommendations of GOSTISO 11036-2017 “Organoleptic analysis. Methodology. Characteristics of the structure". Models were built using IDEF0 methodology tools. Organoleptic and instrumental methods for assessing the quality of smoked fish products, methods of structural and functional modeling of processes were used. Research was carried out in several stages: development of a methodology for measuring the color characteristics of smoked fish products, identification of ranges of values of the color characteristics of smoked fish products, development of a model for controlling the technological process of smoking fish products, development of a model for controlling the technological process of smoking fish products, development of a control system for the technological process of smoking fish products. The results of the study made it possible to develop patent № 217961 “Device for controlling the readiness of smoked fish products”, priority date – 12/16/2022. The developed method can serve as the basis for automation of both developed and existing smoking equipment. Its use minimizes the subjectivity of organoleptic methods for monitoring the readiness of smoked fish products, optimizes the duration of the process of processing fish raw materials with smoking means and thereby the energy consumption of the technological process. Further development of this research is possible by improving the data analysis stage at the stage of quality control of smoked fish products using a neural network, which, by analyzing color characteristics data, will offer the operator to vary the ranges of color characteristics values. The relevance of the proposals of a recurrent neural network can be realized using Markov chains.