STRUCTURAL-FUNCTIONAL MODELING OF TECHNOLOGICAL PROCESS OF CREAM OIL PRODUCTION

Abstract

Abstract. The information-technological model of the butter production process is studied, which is characterized by a large number of technological parameters and requires constant operational control and response to possible situations. The aim of the article is to build a structural and functional model of the technological process of butter production, which will clearly reflect the state of all processes and stages of production in terms of information flows, resources and technological regulations. Achieving this goal involves the use of the methodology IDEF0 CASE-technology using the software product AllFusion Process Modeler 7 (BPwin), as an integral part of the implementation of information technology in improving business processes. Scientific novelty. The article constructs contextual diagrams of the butter production process according to the IDEF0 standard. The diagram of users for the subsystem of diagnostics and forecasting is constructed. Conclusions. Context diagrams of the butter production process allowed to describe information flows in the form of resources, standards, technological regulations, mechanisms that are involved and influence the process of butter production according to the IDEF0 standard. During the structural-functional modeling the problem of stabilization of moisture content in butter in the conditions of variable composition of raw materials on physical and chemical parameters was singled out. A user diagram was developed to use the object-oriented modeling language UML for the subsystem for diagnosing and predicting the process of whipping cream into butter to control and predict possible deviations of moisture in the oil depending on the production situation, which will reduce response time to possible causes deviations during the technological process.