Development and implementation of digital twins to optimize bakery lines

Abstract

Digital twins represent a promising tool for optimizing production processes, including in the bakery industry. The purpose of this study is to develop and test a technique for creating digital counterparts of bakery lines to increase the efficiency of their operation. The work uses a set of methods of mathematical modeling, computer simulation and machine learning. Based on a detailed analysis of technological processes and equipment of the TONOYAN bakery, dynamic models of key production sites have been built. A series of experiments was carried out to optimize the parameters of the operation of the lining and dough preparation departments. The introduction of digital twins in the enterprise allowed: 1) reduce flour consumption by 2.5% while maintaining the quality of finished products; 2) increase line productivity by 5.7% by minimizing downtime; 3) reduce specific energy consumption by 4.1%. The proposed approach can be scaled to bakery production of various types. To achieve maximum effect, it is necessary to adapt models to the specifics of specific enterprises and actively involve personnel in the process of digital transformation.