| Autor: |
Malta Pereira, Luiz Arthur, Pinto, Camila Nardi, Piza, Luciana Vieira, Sousa Silva, Ana Carolina, Gonzales-Barron, Ursula, Xavier Costa, Ernane Jose |
| Předmět: |
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| Zdroj: |
International Journal of Food Engineering; Dec2013, Vol. 9 Issue 4, p505-509, 5p |
| Abstrakt: |
Currently, food industries need rapidly available information related to food production while most lab-based instrumentation techniques are often complicated and expensive for real-time application. Studies show that the measurement of rheological characteristics of dough is a relevant control variable for the proper formulation of ingredients and bread-making additives. It is in this context that this work aims to present an alternative method for real-time monitoring of the evolution of the dough behavior during processing with telemetry form. The dough behavior is monitored through the changes in the electrical properties of the motor as affected by the properties of the machine torque that makes the mixture. Results of this work showed that it is possible to record dough deformation during mixing in real time and also demonstrated how wireless technology can contribute to the quality control of a food processing system. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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