РОЗРОБКА ІНФОРМАЦІЙНО-ВИМІРЮВАЛЬНОЇ СИСТЕМИ ТА ПЕРЕВІРКА ЇЇ МЕТРОЛОГІЧНОЇ НАДІЙНОСТІ МЕТОДОМ ДИСПЕРСІЙНОГО АНАЛІЗУ

The developed information and measuring system for the technological process of manufacturing milk ice cream is presented, which can be used at dairy industry enterprises, and a variant of checking the metrological reliability of such a system by the method of variance analysis is given. The need for constant monitoring of the metrological state of information and measuring systems is associated with the need to ensure high quality of the final product, which is possible only with reliable operation of the measuring channels of such systems. The metrological reliability of the measuring channels, which provide the receipt of operational information about the state of the technological process, makes it possible to adhere to the production technology and thus ensure the quality of the final product. The production of milk ice cream includes a different number of stages of the technological process depending on the recipe. The main stages in production are: checking the quality of raw materials for ice cream, preparation of the base mixture, pasteurization, homogenization, cooling and ripening of the mixture, freezing, packaging and hardening of ice cream. The set task of metrological control is solved by using the analysis of variance of the measurement results obtained thanks to the proposed information and measurement system. The structural diagram of the developed system is given and its main elements are determined. The analysis of variance of the temperature measurement results at the seven main stages of the technology of the production of ice cream is performed. The analysis is carried out using the Cochrane criterion. Based on the obtained experimental data, graphs of the laws of distribution of measurement results and random measurement errors are constructed. Calculations of the total and expanded uncertainty for uncorrelated data of temperature measurement results are performed. An uncertainty budget is compiled. Calculations of the systematic measurement error are carried out. The implementation of the proposed information and measurement system makes it possible to avoid emergency situations during the production of ice cream and ensure the maintenance of high product quality.