OPTIMIZATION OF PRODUCTION PROCESSES IN MEAT PROCESSING BASED ON MATHEMATICAL MODELS
DOI:
https://doi.org/10.58407/bht.3.25.19Keywords:
meat processing, modeling, queuing theory, structural–mechanical propertiesAbstract
Purpose of the work. The aim of the study is to develop comprehensive mathematical models for the formalization and optimization of production processes in meat processing enterprises.
Methodology. The methodology is based on an integrated approach that includes linear and nonlinear programming for production planning using matrix forms, simulation modeling of material and product flows based on discrete-event systems and queuing models, the theory of mass service for logistics with corresponding analytical formulas and approximations, as well as modeling of structural–mechanical properties of meat products.
Scientific novelty. The scientific novelty of the research lies in the integration of diverse mathematical tools for modeling specific meat-processing operations, which makes it possible not only to identify production constraints but also to propose adaptive optimization strategies under uncertainty. The proposed framework takes into account nonlinear effects of equipment overload and variability of service time, which have been insufficiently studied in food industry research. The novelty also lies in the practical implementation of queuing theory for evaluating congestion in cold storage systems and conveyor lines, as well as the application of routing and flow-balancing algorithms for automated transport systems, which demonstrate higher performance compared to conventional methods.
Conclusions. The results show that production processes in the meat-processing industry constitute a multilevel system with key stages such as raw material storage, technological processing, and packaging, where bottlenecks include limited refrigeration capacity, low mechanical processing productivity, and inefficient internal logistics. Mathematical models formalize these processes: linear programming optimizes resource allocation, simulation modeling assesses queues, and queuing theory provides quantitative parameters for logistics system design. Practical examples demonstrate reductions in waiting time and improved flow balance, which enhance throughput and overall production efficiency.
Downloads
References
Arteaga-Cabrera, E., Ramírez-Márquez, C., Sánchez-Ramírez, E., Segovia-Hernández, J. G., Osorio-Mora, O., & Gómez-Salazar, J. A. (2025). Advancing Optimization Strategies in the Food Industry: From Traditional Approaches to Multi-Objective and Technology-Integrated Solutions. Applied Sciences, 15(7), 3846. https://doi.org/10.3390/app15073846.
Avanesova, N., Tahajuddin, S., Hetman, O., Serhiienko, Y., & Makedon, V. (2021). Strategic mana-gement in the system model of the corporate enterprise organizational development. Economics and Finance, 1(9), 18–30. https://doi.org/10.51586/2311-3413.2021.9.1.18.30.
Aziz, M. M. A., Rahman, A. M. A., & Sapuan, S. M. (Eds.). (2019). Production Planning, Modeling and Control of Food Industry Processes. Springer. URL: https://www.springer.com/gp/book/9783030013723.
Bal-Prylypko, L., Nikolaenko, M., Cherednichenko, O., & Stepasyuk, L. (2022). Trends in the develop-ment of the meat processing industry of Ukraine and practical approaches to optimizing sausage product recipes. Food Resources, 29(5), 10–19. https://doi.org/10.32317/2221-1055.202205010.
Dissanayake, K., Rifky, M., Nurmukhamedov, K., Makhmayorov, J., Abdullayev, B., & Murodjon, S. (2024). A comparative analysis of traditional meat processing methods. E3S Web of Conferences, 494, Article 04023. https://doi.org/10.1051/e3sconf/202449404023.
Irlik, Y. A. (2025). Mathematical modeling of transient processes in a living control system of a distillation apparatus. Refrigeration Engineering and Technology, 61(1), 45–54. https://doi.org/10.15673/ret.v61i1.3112 (in Ukrainian)
Ірлик Ю. А. Математичне моделювання перехідних процесів живучої системи керування ректифікаційною установкою. Refrigeration Engineering and Technology. 2025. Т. 61, № 1. С. 45-54. DOI: https://doi.org/10.15673/ret.v61i1.3112.
Gilligan, R., Moran, R., & McDermott, O. (2023). Six Sigma application in an Irish meat processing plant to improve process yields. The TQM Journal, 35(9), 210–230. https://doi.org/10.1108/TQM-02-2023-0040.
Hernández-Murillo, L. K., & Galán-Méndez, F. (2024). Meat Processing: A Focus on Quality, Food Safety, and Sustainable Development. Journal of Bio Innovation, 13(6), 911–932. https://doi.org/10.46344/JBINO.2024.v13i06.02.
Kang, K.-M., Lee, D. B., & Kim, H.-Y. (2024). Industrial research and development on the produc¬tion process and quality of cultured meat hold significant value: a review. Food Science of Animal Resources, 44(3), 499–514. https://doi.org/10.5851/kosfa.2024.e20.
Kumar, M., Vatsa, S., Madhumita, M., & Prabhakar, P. K. (2021). Mathematical Modeling of Food Processing Operations: A Basic Understanding and Overview. Turkish Journal of Agricultural Engineering Research, 2(2), 472–492. https://doi.org/10.46592/turkager.2021.v02i02.019.
Lespukh, Y. V., & Ivasiv, V. V. (2024). Benchmarking of advanced technologies for food industry production. Food Resources, 12(23), 279–289. https://doi.org/10.31073/foodresources2024-23-30 (in Ukrainian).
Леспух Ю. В., Івасів В. В. Бенчмаркинг передових технологій виробництва продукції харчової промисловості. Продовольчі ресурси. 2024. № 12(23). С. 279-289. DOI: https://doi.org/10.31073/foodresources2024-23-30.
Makedon, V. V. (2010). International strategic alliances of companies: a monograph. DUEP (in Ukrainian)
Македон В.В. Міжнародні стратегічні альянси компаній: монографія. ISBN 978-966-434-089-9. Дніпропетровськ: ДУЕП, 2010. 304 с.
Makedon, V., Myachin, V., Aloshyna, T., Cherniavska, I., & Karavan, N. (2025). Improving the readiness of enterprises to develop sustainable innovation strategies through fuzzy logic models. Economic Studies (Ikonomicheski Izsledvania), 34(5), 165–179. https://archive.econ-studies.iki.bas.bg/2025/2025_05/2025_05_09.pdf.
Sebko, V., Zdorenko, V., Zashchepkina, N., & Barylko, S. (2024). Triparametric method for control of equipment parts in processing and food production. Measuring and Computing Devices in Technological Processes, (4), 355–361. https://doi.org/10.31891/2219-9365-2024-80-43 (in Ukrainian)
Себко В., Здоренко В., Защепкіна Н., Барилко С. Трипараметровий метод контролю деталей облад-нання переробних і харчових виробництв. Measuring and Computing Devices in Technological Processes. 2024. № 4. С. 355-361. DOI: https://doi.org/10.31891/2219-9365-2024-80-43.
Shcherban, V. Yu., Kolysko, O. Z., Shcherban, Y. Y., Melnyk, H. V., Kolysko, M. I., & Kyrychenko, A. M. (2023). Mathematical modeling of systems and technological processes. Fastbind Ukraine (in Ukrainian)
Щербань В.Ю. Математичне моделювання систем і технологічних процесів / В.Ю. Щербань, О.З. Колиско, Ю.Ю. Щербань, Г.В. Мельник, М.І. Колиско, А.М. Кириченко. К.: ТОВ "Фастбінд Україна", 2023. 938 с.
Smorochynskyi, O. M., Petrova, O. V., Strikha, L. O., & Vashchenko, O. I. (2018). Technology of production of meat semi-finished products on a specialized line. Tavriiskyi Scientific Bulletin, 100(2), 188–195. https://www.tnv-agro.ksauniv.ks.ua/archives/100_2018/part_2/29.pdf (in Ukrainian)
Сморочинський О. М., Петрова О. В., Стріха Л. О., Ващенко О. І. Технологія виробництва м’ясних напівфабрикатів на спеціалізованій лінії. Таврійський науковий вісник. 2018. № 100 (Т. 2). С. 188–195. URL: https://www.tnv-agro.ksauniv.ks.ua/archives/100_2018/part_2/29.pdf
Sukhenko, V. Y., Sukhenko, Y. G., Sarana, V. V., & Mushtruk, M. M. (Eds.). (2017). Modeling of technological processes and equipment of agro-industrial processing enterprises: Monograph. CP “KOMPRINT”. (in Ukrainian)
Моделювання технологічних процесів і обладнання переробних підприємств АПК: Монографія / В.Ю. Сухенко, Ю.Г. Сухенко, В.В. Сарана, М.М. Муштрук / за ред. д.т.н. Сухенка В.Ю. К.: ЦП «КОМПРИНТ», 2017. 520 с.
Sun, Q., Yuan, Y., Xu, B., Gao, S., Zhai, X., Xu, F., & Shi, J. (2025). Innovative Technologies Resha¬ping Meat Industrialization: Challenges and Opportunities in the Intelligent Era. Foods, 14(13), 2230. https://doi.org/10.3390/foods14132230
Suychinov, A., Akimova, D., Kakimov, A., Zharykbasov, Y., Baikadamova, A., Okuskhanova, E., Bakiyeva, A., & Ibragimov, N. (2024). Revolutionizing meat processing: a nexus of technological advancements, sustainability, and cultured meat evolution. Potravinarstvo Slovak Journal of Food Sciences, 18, 331–346. https://doi.org/10.5219/1957
Sychov, A. I., & Sychova, T. O. (2023). Mathematical modeling of equipment strength in proces¬sing and food production. Technical Progress in Agro-Industrial Complex: Materials of All-Ukrainian Scientific-Practical Conference, May 9-10, 2023, Kharkiv: DBTU, p. 248. URL: https://repo.btu.
kharkov.ua//handle/123456789/38139 (in Ukrainian)
Сичов А. І., Сичова Т. О. Математичне моделювання міцності обладнання переробних і харчових виробництв. Технічний прогрес в АПВ: Матеріали Всеукраїнської науково-практичної конфе¬ренції,
-10 травня 2023 р. Харків: ДБТУ, 2023. С. 248. URL: https://repo.btu.kharkov.ua//handle/123456789/ 38139
Vasilev, D., Stajkovic, S., Karabasil, N., Dimitrijevic, M., & Teodorovic, V. (2019). Perspectives in meat processing. IOP Conference Series: Earth and Environmental Science, 333, 012024. https://doi.org/10.1088/1755-1315/333/1/012024
Vlk, M., Šucha, P., Rudy, J., & Idzikowski, R. (2025). Purchase and production optimization in a meat processing plant. International Transactions in Operational Research, 33(2), 1016-1051. https://doi.org/10.1111/itor.70081
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2025 Богдан Симонік, Юрій Полєвода
This work is licensed under a Creative Commons Attribution 4.0 International License.
