The concept of intelligent control system for mincing meat with specified dispersion

Boris Kapovsky; Marina Nikitina; Viktoriya Pchelkina; Irina Chernukha; Andrey Lisitsyn

doi:10.18485/meattech.2025.66.3.79

Boris Kapovsky V.M. Gorbatov Federal Research Center for Food Systems of RAS, Moscow, Russia https://orcid.org/0000-0003-0256-8655
Marina Nikitina V.M. Gorbatov Federal Research Center for Food Systems of RAS, Moscow, Russia https://orcid.org/0000-0002-8313-4105
Viktoriya Pchelkina V.M. Gorbatov Federal Research Center for Food Systems of RAS, Moscow, Russia https://orcid.org/0000-0001-8923-8661
Irina Chernukha V.M. Gorbatov Federal Research Center for Food Systems of RAS, Moscow, Russia https://orcid.org/0000-0003-4298-0927
Andrey Lisitsyn V.M. Gorbatov Federal Research Center for Food Systems of RAS, Moscow, Russia https://orcid.org/0000-0002-4079-6950

DOI: https://doi.org/10.18485/meattech.2025.66.3.79

Keywords: minced meat, grinding mode, digital twin, digital shadow, fuzzy sets, modeling

Abstract

The use of a digital twin (DT) in modelling the technological process of single-stage grinding of frozen meat in real time is described. The DT concept provides for the use of its “digital shadow”. Due to the significant heterogeneity of meat, the parameters of chemical composition and dispersion are determined in ranges of values with fuzzy boundaries. Fuzzy control based on the theory of fuzzy sets was applied. The developed DT ensures the stabilization of a given degree of dispersion of the grinding meat and calculates the predicted particle size. The hardware design of the process involves its use in the operation of a continuous production line for meat products. The control system operates without operator involvement, which reduces the risks of producing low-quality products and minimizes possible economic losses.