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dc.contributor.authorТарасюк, В.П.-
dc.contributor.authorАлдохина, А.С.-
dc.contributor.authorОсыко, А.Н.-
dc.identifier.citationНаукові праці Донецького національного технічного університету. Серія: “Обчислювальна техніка та автоматизація”. Випуск 12(118) — Донецьк: ДонНТУ, 2007en_US
dc.descriptionDevelopment of the automated technological process control systems of preparation of mixtures with a variable quantity and quality of initial ingredients is a thorny problem from point of receipt of the finished good of the set quality. One of ways of decision of problem is forming of mathematical models, containing mathematical description of both percentage correlation of mass stakes of initial raw material in the prepared product and parameters of quality of initial raw material on each other for providing of quality of the finished good.en_US
dc.subjectсамоорганизующиеся системыen_US
dc.subjectкондитерское производствоen_US
dc.subjectАСУ ТП кондитерского производстваen_US
dc.subjectадаптивная система управленияen_US
dc.subjectскользящий интервал оптимизацииen_US
dc.titleПрименение теории самоорганизующихся систем в АСУТП кондитерского производстваen_US
dc.title.alternativeApplication of theory of the selfgetting organized systems in the automated control systems of pastry production.en_US
Appears in Collections:Випуск 12 (118)
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