Vibrations in engineering and technology

Solona Olena – Ph.D., Associate Professor, Dean of the Faculty of Production Technology, Processing and Robotics in Livestock Breeding of the Vinnytsia National Agrarian University (3, Sonyachna St., Vinnytsia, Ukraine, 21008, e-mail: solona_o_v@ukr.net, https://orcid.org/0000-0002-4596-0449). 

Dzhedzhula Olena – Doctor of Pedagogical Sciences, Professor, Head of the Department of Mathematics, Physics and Computer Technologies of Vinnytsia National Agrarian University (3 Sonyachna St., Vinnytsia, 21008, Ukraine).

The article substantiates and develops an original methodology for studying the topic “Schemes” using the example of a robotized technological process of sausage production within the discipline “Engineering and Computer Graphics.” The relevance of the study is conditioned by the socio-economic importance of sausage production for the population and food security of Ukraine, as well as by the increasing level of robotization of technological processes in the processing industry. Examples of implementing robotic systems and MES solutions at foreign and Ukrainian enterprises (Kaufland Fleischwaren, Novovolynsk Meat Processing Plant LLC, UPG-INVEST LLC) are provided to demonstrate improvements in efficiency, quality, and production safety. The need to enhance professional training of specialists in food technology through integrating knowledge of technological process robotization into the course “Engineering and Computer Graphics” is highlighted.

The proposed methodology has a multicomponent structure that includes theoretical preparation, studying the technological process through graphic modeling, and conducting a business game to promote teamwork and independent student work. The study of the topic involves familiarizing students with the sequence of technological operations, equipment explication, production schemes for sausages, and the development of skills in identifying and graphically representing missing operations. Considerable attention is paid to analyzing and proposing robotization solutions for individual production stages (raw material reception, grinding, stuffing, packaging) using modern models of industrial robots. The methodology aims to develop students’ creative, analytical, and engineering competencies, enhance design and critical thinking skills, and prepare future specialists to work in the field of food technology under conditions of digitalization and automation of production processes.

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