A New Alternative Real-Time Method to Monitoring Dough Behavior during Processing Using Wireless Sensor Technology

Autor:	Ernane José Xavier Costa, Luiz Arthur Malta Pereira, Camila Nardi Pinto, Luciana Vieira Piza, Ursula Gonzales-Barron, Ana Carolina de Sousa Silva
Rok vydání:	2013
Předmět:	Rheometry business.industry Computer science Process (engineering) SENSORIAMENTO REMOTO Wireless Industrial chemistry business Process engineering Engineering (miscellaneous) Food Science Biotechnology
Zdroj:	Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual) Universidade de São Paulo (USP) instacron:USP
ISSN:	1556-3758 2194-5764
DOI:	10.1515/ijfe-2012-0238
Popis:	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.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aa06b27a03cdca722493d69c45aca34c https://doi.org/10.1515/ijfe-2012-0238 Zobrazit plný text záznamu