PIVO ISHLAB CHIQARISHNING DASTLABKI BOSQICHLARI UCHUN BASHORATLI BOSHQARISH TIZIM MODELLARI VA ALGORITMLARI

Mirjalol Yusupov

Авторы

Mirjalol Yusupov Автор

Ключевые слова:

Pivo ishlab chiqarish, zator tayyorlash, bashoratli boshqaruv, holat-fazo modeli, shakar konsentratsiyasi, harorat va pH rostlanishi, energiya samaradorligi.

Аннотация

Mazkur tadqiqotda pivo ishlab chiqarishning dastlabki bosqichlari bo‘lgan zator tayyorlash va qaynatish jarayonlari uchun bashoratli boshqaruv tizim modellarini ishlab chiqish va ularning algoritmik yechimlarini yaratish masalasi koʻrib chiqildi. Tadqiqotning asosiy maqsadi shakar konsentratsiyasi, pH va harorat parametrlarini optimal darajada barqaror ushlab turish orqali fermentatsiya jarayonining sifatli va samarali kechishini ta’minlashdan iborat boʻldi. Jarayonni matematik modellashtirish asosida holat-fazo modeli qurildi va u bashoratli boshqaruv algoritmiga moslashtirildi. Olingan natijalar shuni koʻrsatdiki, bashoratli boshqaruv tizimi shakar konsentratsiyasini ±0,1 g/L, haroratni ±0,3 °C, pH ni esa 5,3–5,6 oraligʻida barqaror ushlab turdi. Bu ko‘rsatkichlar an’anaviy PID rostlagich bilan taqqoslaganda yuqori aniqlik va barqarorlikni namoyon etdi. Shuningdek, energiya sarfi 12–15% ga kamayganligi qayd etildi. Natijalar bashoratli boshqaruv tizimining pivo ishlab chiqarish jarayonining dastlabki bosqichlarida samarali qo‘llanishi mumkinligini tasdiqlaydi va amaliyotda sifat ko‘rsatkichlarini oshirish bilan birga resurslardan oqilona foydalanishga imkon beradi.

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