During the production of delicatessen canned fish, the control system should ensure a gentle heat treatment regime with a decrease in the degree of temperature exposure to the product. Changing the modes requires reconfiguration of the type and parameters of temperature regulators in the autoclave, carried out based on the results of processing modeling. The software complex for modeling the object and control system during pasteurization provides for calculating the degree of sterilizing effect. The complex contains system and application softwares. The application modules implement the functions of a graphical interface, a virtual controller, numerical simulation of product temperature changes and data transmission. The virtual controller allows select controllers: positional, proportional-integral-differential, and states. The novelty of the model lies in the display and the possibility of changing both the parameters of the regulator and the coefficients of the desired polynomial, taking into account the sign of the derivative of temperature during heating and cooling. The practical value of the work is to reduce the time for reconfiguring the autoclave control system, ensuring a reduction in the degree of temperature exposure when a given sterilizing effect is achieved by selecting the type and parameters of temperature control rules.

Keywords: software complex, modeling, control system, pasteurization, canned fish, regulator, temperature