meatTheory and practice of meat processingТеория и практика переработки мяса2414-438X2414-441XФГБНУ «Федеральный научный центр пищевых систем им. В.М. Горбатова» РАН10.21323/2414-438X-2021-6-1-87-96meat-164Research ArticleСтатьиWays of improvement of technological equipment performancehttps://orcid.org/0000-0001-9610-5066SmirnovM. B.

Mikhail B. Smirnov — candidate of technical sciences, associate professor, professor of the Department “Technological Equipment and Mechanical Engineering” 

071412, Republic of Kazakhstan, Semey, Glinka str. 20A.Tel.: +7 777–633–88–08

mbs_semgu@mail.ruhttps://orcid.org/0000-0002-6647-6314AbdilovaG. B.

Galiya B. Abdilova — candidate of technical sciences, acting associate professor of the Department “Technological Equipment and Mechanical Engineering»

071412, Republic of Kazakhstan, Semey, Glinka str. 20A.Tel.: +7 708–537–24–32

abdilova1979@bk.ruShakarim UniversityKazakhstan202128042021618796Copyright © Smirnov M.B., Abdilova G.B., 20212021Smirnov M.B., Abdilova G.B.Smirnov M.B., Abdilova G.B.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.meatjournal.ru/jour/article/view/164

Increasing of production performance of production systems and equipment in the meat-processing industry is integrally linked to maintenance activities. The article analyzes the influence of technological effectiveness, level of hygiene, reliability and simplicity of equipment design on the main parameters of meat products quality. Here it is shown that the strategy of Total Productive Maintenance (TRM) and Lean production is important tool for assessment of parameter of the Overall Equipment Effectiveness (OEE), which is used to assess the main types of losses that reduce the equipment productivity. The link of influence between the structural and mechanical properties of food masses, the moisture content of the initial food raw material, the temperature and viscosity, the processing pressure, and the density for the optimal operating terms of the equipment are analyzed in this research. With the help of OEE concept, the time losses related to the features of the equipment functioning are determined. The types of losses are classified as follows: downtime and readjustment (availability or readiness for operation) of equipment, short-term shutdown of equipment and a decrease in processing speed (productivity or performance rate of the equipment), product rejects and product losses (quality losses) during startup of equipment. While analyzing of the operation of vacuum filler for sausages production, the values of parameters of equipment availability, it productivity and product quality are calculated. The availability index is 0.79, the productivity index is 0.76, and the product quality index is 0.95. Taking into account the obtained data on equipment availability, productivity and product quality, it is determined that the overall equipment effectiveness (OEE) accounts for 57%. The application of this method for studying the overall equipment effectiveness operation can be applied to any technological equipment used in the meat-processing industry and allows eliminating many problems that arise during the operation of technological equipment, improving its technical and economic parameters, and developing a system of measures for improvement of its maintenance and repair.

equipmentproduction losseslean productionmeat productsproduction systemefficiency and effectiveness measurementReferencesAllard Droste, A. (2007). Lean thinking, banish waste and create wealth in your corporation. Action Learning: Research and Practice, 4(1), 105–106. https://doi.org/10.1080/14767330701233988Allard Droste, A. (2007). Lean thinking, banish waste and create wealth in your corporation. Action Learning: Research and Practice, 4(1), 105–106. https://doi.org/10.1080/14767330701233988Kuzlyakina, Yu.A., Nikitina, M.A. (2019). Development con cept of lean production in Russia and abroad. Vsyo o myase, 6, 22–26. https://doi.org/10.21323/2071–2499–2019–6–22–26 (In Russian)Kuzlyakina, Yu.A., Nikitina, M.A. (2019). Development con cept of lean production in Russia and abroad. Vsyo o myase, 6, 22–26. https://doi.org/10.21323/2071–2499–2019–6–22–26 (In Russian)Nikitina, M.A. (2019). Lean technologies in Russian and foreign enterprises. Meat Industry, 6. 8–10. (In Russian)Nikitina, M.A. (2019). Lean technologies in Russian and foreign enterprises. Meat Industry, 6. 8–10. (In Russian)Ihueze, C.C., U-Dominic, C.M. (2017). Maximizing overall equipment effectiveness in a food processing industry: a case study. Archives of Current Research International, 11(4), 1–10. https://doi.org/10.9734/acri/2017/38187Ihueze, C.C., U-Dominic, C.M. (2017). Maximizing overall equipment effectiveness in a food processing industry: a case study. Archives of Current Research International, 11(4), 1–10. https://doi.org/10.9734/acri/2017/38187Choubey, A. (2012). Study the initiation steps of Total Pro ductive Maintenance in an organization and its effect in improvement of overall equipment effectiveness. International Journal of Engineering Research and Application, 2(4), 1709–1713.Choubey, A. (2012). Study the initiation steps of Total Pro ductive Maintenance in an organization and its effect in improvement of overall equipment effectiveness. International Journal of Engineering Research and Application, 2(4), 1709–1713.Afefy, I. H. (2014). Implementation of total productive maintenance and overall equipment effectiveness evaluation. International Journal of Mechanical & Mechatronics Engineering, 13(1), 60–75.Afefy, I. H. (2014). Implementation of total productive maintenance and overall equipment effectiveness evaluation. International Journal of Mechanical & Mechatronics Engineering, 13(1), 60–75.Sharma, A. K., Bhardwaj, A. (2012). Manufacturing performance and evolution of TPM. International Journal of Engineering Science and Technology, 4(3), 854–866.Sharma, A. K., Bhardwaj, A. (2012). Manufacturing performance and evolution of TPM. International Journal of Engineering Science and Technology, 4(3), 854–866.Aleš, Z., Pavlů, J., Legát, V., Mošna, F., Jurča, V. (2019). Methodology of overall equipment effectiveness calculation in the context of industry 4.0 environment. Eksploatacja i Niezawodnosc, 21(3), 411–418. https://doi.org/10.17531/ein.2019.3.7Aleš, Z., Pavlů, J., Legát, V., Mošna, F., Jurča, V. (2019). Methodology of overall equipment effectiveness calculation in the context of industry 4.0 environment. Eksploatacja i Niezawodnosc, 21(3), 411–418. https://doi.org/10.17531/ein.2019.3.7Tsarouhas, P. (2007). Implementation of total productive maintenance in food industry: a case study. Journal of Quality in Maintenance Engineering, 13(1), 5–18. https://doi. org/10.1108/13552510710735087Tsarouhas, P. (2007). Implementation of total productive maintenance in food industry: a case study. Journal of Quality in Maintenance Engineering, 13(1), 5–18. https://doi. org/10.1108/13552510710735087Talib, F., Rahman, Z., Qureshi, M.N. (2010). Pareto analysis of total quality management factors critical to success for service industries. International Journal for Quality Research, 4(2), 155–168.Talib, F., Rahman, Z., Qureshi, M.N. (2010). Pareto analysis of total quality management factors critical to success for service industries. International Journal for Quality Research, 4(2), 155–168.Powell, T., Sammut-Bonnici, T. (2015). Pareto analysis. Chapter in a book: Wiley Encyclopedia of Management. Publisher: John Wiley & Sons. Project: Wiley Encyclopedia of Management. Vol 12 Strategic Management. 2015. • ISBN: 978–1–119–97251–8Powell, T., Sammut-Bonnici, T. (2015). Pareto analysis. Chapter in a book: Wiley Encyclopedia of Management. Publisher: John Wiley & Sons. Project: Wiley Encyclopedia of Management. Vol 12 Strategic Management. 2015. • ISBN: 978–1–119–97251–8Kume, H. (1985). Statistical methods for quality improvement. Tokyo: Association for Overseas Technical ScholarshipKume, H. (1985). Statistical methods for quality improvement. Tokyo: Association for Overseas Technical ScholarshipNetes, V.A. (2000, April 9–12). Pareto analysis approach to reliability improvement. 2d International Workshop on the Design of Reliable Communication Networks (DRCN2000). Munchen. 187–191.Netes, V.A. (2000, April 9–12). Pareto analysis approach to reliability improvement. 2d International Workshop on the Design of Reliable Communication Networks (DRCN2000). Munchen. 187–191.Peleev, A.I. (1971). Technological equipment of meat industry enterprises. Moscow: Food industry. 1971. — 519 p. (In Russian)Peleev, A.I. (1971). Technological equipment of meat industry enterprises. Moscow: Food industry. 1971. — 519 p. (In Russian)Smirnov, M. B., Abdilova, G. B., Manapova, D.T. (2019). Equipment for forming food masses: An analytical review. Semey: «Pro 100print». 2019. — 81 p. (In Russian)Smirnov, M. B., Abdilova, G. B., Manapova, D.T. (2019). Equipment for forming food masses: An analytical review. Semey: «Pro 100print». 2019. — 81 p. (In Russian)Kudryashov, L.S. (2018). Defects and the ways of their elimination in cooked sausage production. Meat Industry, 30–33. (In Russian)Kudryashov, L.S. (2018). Defects and the ways of their elimination in cooked sausage production. Meat Industry, 30–33. (In Russian)Lisitsyn, A.B., Nikitina, M.A., Zakharov, A.N., Sus, E.B., Nasonova, V.V., Lebedeva, L.I. (2016). Prediction of meat product quality by the mathematical programming methods. Theory and practice of meat processing, 1(1), 75–90. https://doi. org/10.21323/2414–438X 2016–1–1–75–90 (In Russian)Lisitsyn, A.B., Nikitina, M.A., Zakharov, A.N., Sus, E.B., Nasonova, V.V., Lebedeva, L.I. (2016). Prediction of meat product quality by the mathematical programming methods. Theory and practice of meat processing, 1(1), 75–90. https://doi. org/10.21323/2414–438X 2016–1–1–75–90 (In Russian)Kosoy, V.D. (1983). Improving the production process of cooked sausages. Moscow: Light and food industry. 1983. — 272 p. (In Russian)Kosoy, V.D. (1983). Improving the production process of cooked sausages. Moscow: Light and food industry. 1983. — 272 p. (In Russian)Gorbatov, A.V. (1984). Rheology of meat and dairy products. Moscow: Light and food industry. 1979. — 384 p. (In Russian)Gorbatov, A.V. (1984). Rheology of meat and dairy products. Moscow: Light and food industry. 1979. — 384 p. (In Russian)Gorbatov, A.V., Maslov, A. M. Machikhin, Yu.A. (1982). Structural and mechanical properties of food products. Moscow: Light and food industry. 1982. — 296 p. (In Russian)Gorbatov, A.V., Maslov, A. M. Machikhin, Yu.A. (1982). Structural and mechanical properties of food products. Moscow: Light and food industry. 1982. — 296 p. (In Russian)Smirnov, M. B., Manapova, D.T., Abdilova, G. B. (2019). Graphoanalytical method of determining the viscosity of sausage forcemeats. Bulletin of the Shakarim State University of Semey, 4(88), 86–90.Smirnov, M. B., Manapova, D.T., Abdilova, G. B. (2019). Graphoanalytical method of determining the viscosity of sausage forcemeats. Bulletin of the Shakarim State University of Semey, 4(88), 86–90.Machikhin, Yu.A. (1990). Rheometry of food raw materials and products: A reference book. Moscow: Agropromizdat. 1990. — 271 p. (In Russian)Machikhin, Yu.A. (1990). Rheometry of food raw materials and products: A reference book. Moscow: Agropromizdat. 1990. — 271 p. (In Russian)Schramm, G. (1994). A practical approach to rheology and rheometry. Karlsruhe: Gebrueder Haake GmbH. 1994. — 291 p.Schramm, G. (1994). A practical approach to rheology and rheometry. Karlsruhe: Gebrueder Haake GmbH. 1994. — 291 p.Gorbatov, V.M., Gorbatov, A.V., Smirnov, M.B. (1983). Diagrams of velocities and deformations during non-isothermal flow of minced meat through tubes. Proceedings of the XXIX European Congress of Meat Industry Scientists. Italy, Room. 301–312.Gorbatov, V.M., Gorbatov, A.V., Smirnov, M.B. (1983). Diagrams of velocities and deformations during non-isothermal flow of minced meat through tubes. Proceedings of the XXIX European Congress of Meat Industry Scientists. Italy, Room. 301–312.Productivity Press Development Team. (1999). OEE for Operators: Overall Equipment Effectiveness. Taylor & Francis, 1999. — 63 p. ISBN9781563272219Productivity Press Development Team. (1999). OEE for Operators: Overall Equipment Effectiveness. Taylor & Francis, 1999. — 63 p. ISBN9781563272219Smirnov, M., Abdilova, G., (2020). Evaluation of the effectiveness of technological equipment. Vsyo o myase,, 5S, 337–339. https://doi. org/10.21323/2071–2499–2020–5S 337–339 (in Russian)Smirnov, M., Abdilova, G., (2020). Evaluation of the effectiveness of technological equipment. Vsyo o myase,, 5S, 337–339. https://doi. org/10.21323/2071–2499–2020–5S 337–339 (in Russian)

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