OPTIMIZING FOOD PRODUCTION USING VIRTUAL AND AUGMENTED REALITY TECHNOLOGIES AND KAIZEN TOOLS

Blagoveshchensky I.; Blagoveshchensky V.; Zelenova E.; Blagoveshchenskaya M.

doi:doi:10.58168/CISMP2024_516-520

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OPTIMIZING FOOD PRODUCTION USING VIRTUAL AND AUGMENTED REALITY TECHNOLOGIES AND KAIZEN TOOLS

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OPTIMIZING FOOD PRODUCTION USING VIRTUAL AND AUGMENTED REALITY TECHNOLOGIES AND KAIZEN TOOLS

Section: SECTION 3. MODERN ELECTRONIC COMPONENT BASE

Proceedings: MATERIALS OF THE ALL-RUSSIAN SCIENTIFIC AND PRACTICAL CONFERENCE «CHALLENGING ISSUES IN SYSTEMS MODELING AND PROCESSES»

UDK 004.02 Методы решения задач UDK 664.4 Минеральные пищевые продукты. Поваренная соль

Blagoveshchensky I. ¹

Blagoveshchensky V. ²

Zelenova E. ³

Blagoveshchenskaya M. ⁴

Author and publication information

Authors:

1. MIREA - Russian Technological University
Russian Federation

2. MIREA - Russian Technological University
Russian Federation

3. Russian Biotechnology University
Russian Federation

4. Moscow State Technical University of Radio Engineering, Electrical Engineering and Automation
Russian Federation

Type:

Сonference article

DOI:

https://doi.org/10.58168/CISMP2024_516-520

Published:

14.04.2025

Subject area:

004.02
664.4

Language:

Russian

Keywords:

virtual and augmented reality technologies, kaizen tools, optimization, food production

Abstract and keywords

Abstract (English):
This study is devoted to the investigation of the possibility of using virtual and augmented reality technologies and kaizen tools to optimize food production.

Keywords:
virtual and augmented reality technologies, kaizen tools, optimization, food production

References

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2. Kuchumov A.V., Blagoveschenskiy I.G., Blagoveschenskiy V.G., Zelenova E.N., Kornev M.A. Avtomatizaciya kontrolya kachestva konditerskoy produkcii s ispol'zovaniem intellektual'nyh tehnologiy // Rogovskie chteniya: sbornik dokladov nauchno-prakticheskoy konferencii s mezhdunarodnym uchastiem, Moskva, 16 dekabrya 2022 goda. – Kursk: Zakrytoe akcionernoe obschestvo "Universitetskaya kni-ga", 2023. – S. 237-245. EDN: https://elibrary.ru/FVNAYJ

3. Kuchumov A.V., Blagoveschenskiy I.G., Blagoveschenskiy V.G., Ionov A.V., Ostashov P.I. Ispol'zovanie cifrovyh dvoynikov dlya processnogo modelirovaniya i tehnologicheskoy podgotovki proizvodstva pischevyh produktov // Rogovskie chteniya : sbornik dokladov nauchno-prakticheskoy konfe-rencii s mezhdunarodnym uchastiem, Moskva, 16 dekabrya 2022 goda. – Kursk: Zakrytoe akcionernoe obsche-stvo "Universitetskaya kniga", 2023. – S. 253-262. EDN: https://elibrary.ru/IKSHLK

4. Kuchumov A.V., Blagoveschenskiy I.G., Blagoveschenskiy V.G., Ostashov P.I., Blagoveschenskaya M.M. Cifrovizaciya proizvodstva pischevyh produktov // Rogovskie chteniya: sbornik dokladov nauchno-prakticheskoy konferencii s mezhdunarodnym uchastiem, Moskva, 16 dekabrya 2022 goda. – Kursk: Zakrytoe akcionernoe obschestvo "Universitetskaya kniga", 2023. – S. 262-270. EDN: https://elibrary.ru/ADEIYU

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6. Chistyakov O.V., Blagoveschenskaya M.M., Ry-lov S.A., Veselov M.V., Blagoveschenskiy V.G., Mihaylov A.V. Baza dlya opisaniya Cifrovogo dvoynika v ramkah edinoy tehnologicheskoy sistemy upravleniya s ispol'zovaniem formata AUTOMATIONML // Intellektual'nye avtomatizirovannye upravlyayuschie sistemy v biotehnologicheskih processah : sbornik dokladov vserossiyskoy nauchno-prakticheskoy konferencii, Moskva, 29 marta 2023 goda. – Moskva: «ROSBIOTEH»; ZAO «Universitetskaya kniga», 2023. – S. 336-343.

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8. Blagoveschenskiy V.G., Blagoveschenskiy I.G., Igol'nikov A.O., Popov A.S., Blagoveschenskaya M.M. Analiz gotovnosti k cifrovizacii konditerskih proizvodstv // Fabrika buduschego: Sbornik nauchnyh dokladov IV Mezhdunarodnoy specializirovannoy konferencii-vystavki, Moskva: FGBOU VO " ROSBIOTEH", 2023. – S. 41-50. EDN: https://elibrary.ru/NCGXXB

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