kaz29Вестник Казахстанско-Британского технического университетаHerald of the Kazakh-British Technical University1998-66882959-8109Казахстанско-Британский Технический Университет10.55452/1998-6688-2026-23-1-10-21kaz29-2492Research ArticleКОМПЬЮТЕРНЫЕ НАУКИCOMPUTER SCIENCEМОНИТОРИНГ И МОДЕЛИРОВАНИЕ ТЕРМОДИНАМИЧЕСКИХ ПРОЦЕССОВ В ПИЩЕВОЙ ПРОМЫШЛЕННОСТИ ДЛЯ СОЗДАНИЯ ЦИФРОВЫХ ДВОЙНИКОВMONITORING AND MODELING OF THERMODYNAMIC PROCESSES IN THE FOOD INDUSTRY FOR THE DEVELOPMENT OF DIGITAL TWINShttps://orcid.org/0009-0000-6047-8629МахамбетовҚ. И.MakhambetovK. I.

докторант

г. Алматы

PhD student

Almaty

1998kaldybek@gmail.comhttps://orcid.org/0000-0002-6857-3775БельгибаевБ. А.BelgibaevB. A.

доцент

г. Алматы

Associate Professor

Almaty

bbelgybaev@list.ruhttps://orcid.org/0000-0002-0980-0958КуницинаН.KunicinaN.

профессор

г. Рига

Professor

Riga

Nadezda.Kunicina@rtu.lvhttps://orcid.org/0000-0003-3933-5476АмирхановаГ. А.AmirkhanovaG. A.

PhD

г. Алматы

PhD

Almaty

gulshat.aa@gmail.comКазахский национальный университет им. аль-ФарабиКазахстанAl-Farabi Kazakh National UniversityKazakhstanRiga Technical UniversityЛатвияRiga Technical UniversityLatvia2026290320262311021Copyright © Махамбетов Қ.И., Бельгибаев Б.А., Куницина Н., Амирханова Г.А., 20262026Махамбетов Қ.И., Бельгибаев Б.А., Куницина Н., Амирханова Г.А.Makhambetov K.I., Belgibaev B.A., Kunicina N., Amirkhanova G.A.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://vestnik.kbtu.edu.kz/jour/article/view/2492

В данной статье рассматривается подход к созданию цифровых двойников для пищевой промышленности на основе мониторинга и численного моделирования термодинамических процессов в пекарной камере (электрическая печь-шкаф). В качестве объекта исследования использовалась профессиональная электрическая печь-шкаф ASTAR, предназначенная для термической обработки хлебобулочных изделий. В качестве системы мониторинга применялись инфракрасный пирометр VICTOR 304F, тепловизор UNI-T UTi120S и аналоговый термометр MGprof, встроенный внутрь камеры печи. Это позволило получить достоверные данные о температурном поле внутри рабочей камеры. На основе этих устройств проводился периодический сбор температурных данных в течение всего времени приготовления продукции. На основе собранных данных была построена карта температурных полей. Математическая модель теплообмена, реализованная в двумерном (2D) формате в среде MATLAB PDE Toolbox с учетом граничных условий Дирихле и Неймана, была верифицирована путем сравнения с экспериментальными результатами. Полученные результаты не только позволяют точно моделировать температурные градиенты и тепловые потоки в пекарной камере, но и закладывают основу для построения цифрового двойника, способного прогнозировать поведение системы в режиме реального времени. Предлагаемый подход может быть использован для повышения энергоэффективности, автоматизации контроля качества и оптимизации технологических режимов в пищевой промышленности. Настоящее исследование вносит вклад в решение задач, возникающих при моделировании и проектировании термодинамических процессов в процессе создания цифровых двойников.

This article discusses an approach to developing digital twins for the food industry based on monitoring and numerical modeling of thermodynamic processes in a baking chamber (electric oven). The professional electric oven ASTAR, designed for the thermal processing of bakery products, was used as the experimental object. As part of the monitoring system, an infrared pyrometer (VICTOR 304F), a thermal imaging camera (UNI-T UTi120S), and an analog thermometer (MGprof) installed inside the oven chamber were employed. This setup allowed for the acquisition of reliable temperature data within the working chamber. Temperature data were collected periodically throughout the baking process, and based on these measurements, a temperature field map was generated. A mathematical model of heat transfer, implemented in two-dimensional (2D) format using MATLAB PDE Toolbox and incorporating Dirichlet and Neumann boundary conditions, was validated through comparison with the experimental results. The obtained results not only enable accurate modeling of temperature gradients and heat fluxes inside the baking chamber, but also lay the foundation for the creation of a digital twin capable of predicting system behavior in real time. The proposed approach can be applied to improve energy efficiency, automate quality control, and optimize technological processes in the food industry. This research contributes to addressing the challenges encountered in modeling and designing thermodynamic processes during the development of digital twins.

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The authors declare that there are no conflicts of interest present.