Енергоаудит хлібокомбінату – основа розробки енергозберігаючих технологій і створення інтелектуальної системи управління електротехнологічним комплексом

Abstract

UDC 631.371

Energy audit Bakery – BASIS OF DEVELOPMENT OF THE ENERGY SAVING TECHNOLOGIES AND INTELLECTUAL MANAGEMENT SYSTEM ща Electrotechnological COMPLEX

V. Momotyuk, V. Kozyrsky

Now, in the baking industry Ukraine needs an efficient and competent policy of modernizing industry. One of these areas is the introduction of new energy-saving and  resources savings technologies.

The basis of the effectiveness of the bakeries are product quality, minimal cycle times and reduce material, energy and labor costs. Today, due to the increase in energy tariffs energy component influences the cost of production. One way to increase efficiency is the use of intelligent control systems that make it possible to quickly and efficiently implement complex computational procedures Efficient management while ensuring product quality.

A key prerequisite for energy-efficient management of complex electrotechnological bakery is so technical, economic dependence, if energy costs bakery up 2.5% of total expenses, and profits of 5% of turnover, the reduction of energy costs by 10% growth in profits equivalent to 5% .

The initial stage of energy efficient technologies in enterprises baking industry is energy audit company.

The purpose of research - an energy audit electrotechnological bakery set to reduce the cost of production by identifying and implementing technical and technological potential energy savings.

Materials and methods of research. The main stages of work energy audit:

1. Collection and analysis of baseline data on the facility:

- Supply contracts; data on the main power equipment and its mode of operation;

- Data processing equipment, process maps;

- Projects of modernization and reconstruction;

- A production plan for the company.

2. Inspection of the power system of the enterprise:

- Kotelnyapidpryyemstva, skladannyabalansovoyishemy;

- System power company, electric thermal imaging diagnostics;

- Water supply system of the enterprise, analyze the efficiency of pumping groups;

- Cooling system;

- System of compressed air;

- Ventilation and air conditioning;

- Lighting production facilities and administrative offices.

3. Examination of electro-technological equipment:

- Equipment for storing and preparing flour;

- Equipment for cooling water and yeast;

- Dough preparatory machines;

- Cabinet cabinets;

- Baking ovens;

- A set of cooling and storage of finished products.

4. The final stage - forming reporting documents the results of the energy audit:

- Report (explanatory note) the results of the energy audit;

- Energy passport of the company;

- A set of feasibility studies to improve the energy efficiency of the company.

It is based on data collected during the energy audit company and further developed the project of modernization of production.

Results. Typical bakery elektroteholohichnyy complex consists of a main electro-technological equipment and energy systems business.

After a literature review and analyzed the current development of energy efficiency bakery, we can conclude that companies try to partially or completely modernize technical equipment, implement automated control systems bakery, take energy saving measures in the process on existing vehicles.

However, there are a number of factors affecting the modes of consumption of electric and heat energy to other energy sources. In terms of production, which has seen extreme urgency co-generation of heat using heat accumulators and others. Taking into account a number of factors, efficient production management, forecasting the impact on efficiency is possible by using intelligent automation systems.

However, there is no theory and practice implementation of intelligent energy efficiency management systems electro-technological systems bakeries. Only intelligent control system can quickly and efficiently perform the function electrotechnological subsystems interact with each other, using the most efficient potential of the system as a whole and separately for each subsystem. And at any given point in time, taking into account the peculiarities of the production process, the dynamics of external and internal factors ensure stable product quality and energy savings in terms of changing the parameters of the object.

The main organizational and economic factors that influence the cost and sales of finished products are: organization management, procurement of raw materials and control over its spending, energy efficient process control, and the need to respond quickly to changing conditions.

Analyzing the process of baking bread in terms of systems analysis, note the signs that are characteristic of complex systems:

- This system stands out set of structural subsystems that interact with each other;

- Each of the systems can be included as a subsystem of a more complex, in turn subsystems can be represented as a system of junior rank;

- Complex systems interact with the environment as well as a unit;

- The process of functioning of complex systems includes various aspects (transformation of matter, energy, information);

- The effectiveness of the system may be evaluated as a ratio of the transformation of raw materials into finished products or reduce the degree of uncertainty or reduce the complexity of the problem;

- Purpose operation of complex systems management is to maintain optimal mode and adapt to the changing environment;

- Operation of complex process control systems - a set of processes and supporting basic purpose (adaptation, development, reconfiguration and others.)

- In complex systems management processes are implemented with the use of feedback, and forming complex goals each solved his method;

- In complex systems management at each stage has its own characteristics (collection of information, its analysis, development managers action implementation).

Technological Background of the intellectual system of production bakery:

- Continuity production line;

- Prospects for improving the quality baking - bread baking the highest quality of minimizing complexity;

- The need to expand the range of food - the possibility of baking bread range of different individual furnaces complex;

- Cost of production - the ability to work only the required number of furnaces depending on the requirements of the expedition (range);

- The need to minimize energy costs.

To describe the connections between subsystems use a method of mathematical description - graph theory. Graph models combine the properties of multiple presentation graphics and supporting the formation of matrices which are useful for problems of analysis, synthesis and management.

Elektroehnolohichnyy bakery complex in the full assembly is a complex system that includes the following elements:

1- Storage and dosage of ingredients (flour, yeast, sugar, salt, etc.)

2 Mixing and Processing dough

3- cabinet cabinet

4 Bakery oven

5 Cooling finished products

Package 6-

7- storage of finished products

8- water supply system

9- Steam systems, boiler

10- The system povitrepostachannya

11- cooling system

Each of the selected subsystems is an important component of the electro-technological complex analysis which will lead to the most complete picture of the process and the possibility of its regulation. An additional component of the complex electrotechnological consider lighting production facilities and administrative offices. Based on technological analysis prepared bakery full flow graph, where the vertices are its functional elements and arcs - relationship between them.

Then on a full count streaming make up the matrix of paths.

After analyzing the complete flow graph bakery, a matrix of roads and supporting matrix, we can conclude that all selected subsystems, which are electro-technological process of manufacturing bakery connected in series. A subsystem power company affect the individual subsystems electrotechnological process. Thus, the bakery has all the features of a complex system with the ability to isolate individual subsystems. Since each of the selected subsystems has its own local goals, then the operation of the system as a whole, there may be conflicts. Thus, the challenge is coordination of subsystems. The solution to the problem is to define the interaction between the subsystems, and the management should be the best performance criteria for each of the subsystems and optimal for common criteria for the whole process.

Conclusions

Now a leading role in the task selection mode and selection of optimal parameters of subsystems and complex as a whole plays a qualified staff. However, the introduction of the manufacturing process of modern intelligent computer technology will increase the speed and quality of decisions and will take into account both target upralinnya whole system and each subsystem separately.

Today in solving automation increasingly widely used means of computer technology and modern information technology. Automation allows information problems in a production environment to increase the speed and quality of decisions.

The problem of quality finished products and reduce energy costs partially solved through the use of modern foreign equipment. However, existing systems, process automation bakery production do not provide comprehensive operational management of process of baking bread provided energy efficiency of the enterprise as a whole.

The decision to change certain parameters of the system is accepted after a delay in receiving the information. Raw during this lag time to go already part of the production cycle and at some point in time be released defective products. Thus there is a contradiction between the tendency complications facilities management, leading to the increase in the number of monitored parameters and demand management efficiency.

Thus, the task of developing the intellectual system of energy efficiency bakery is relevant, but such a system would save energy management, raw materials and labor costs.