Model of automated heat treatment system for tomato juice preservation machine

The article presents an improved model of an automated heat treatment system (ASUTP) for a tomato juice canning machine. The main focus is on the development and verification of a model that optimizes control actions in order to improve the quality of the finished product at minimal energy and economic costs. The methodological basis of the study was statistical and mathematical methods describing the change in the textural characteristics of tomato juice during pasteurization. The analysis of the heat treatment revealed the key parameters affecting the sensory and microbiological properties of the product. The developed automated control system model has been tested on a laboratory installation using modern control and measuring equipment and software based on the Siemens S7-1200 controller and the SCADA interface. Optimal pasteurization parameters (85 °C, 5 minutes) have been experimentally established, ensuring the preservation of color, texture and organoleptic characteristics with guaranteed microbiological stability. The developed adaptive control model makes it possible to significantly increase the efficiency of the technological process, demonstrating a reduction in energy consumption by 12-15% while minimizing product quality deviations of less than 5%. The practical significance of the study lies in the possibility of increasing the profitability of production by reducing scrap by 18-20%, reducing energy consumption and stabilizing product quality. The proposed methodology has significant potential for applications in the processing of other liquid food products and can be adapted to modernize existing production lines. Integration with Industry 4.0 systems, the development of predictive algorithms based on machine learning, and the creation of digital counterparts for various types of food raw materials are considered promising areas for further development of the research. The results obtained confirm the high efficiency of the proposed approach from both technological and economic points of view, opening up new opportunities for improving heat treatment processes in the food industry.