基于当前变化,实时监测面团混合机中的面团质量
Wei Wang1, Xiaoling Zhou1,2, Wenlong Li1
1School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
Foods (Basel, Switzerland)
|February 10, 2024
概括
这项研究使用一个简单的电流传感器来找到完美的面团时间. 监控混合机器的使用情况.
科学领域:
- 食品科学与技术 食品科学与技术
- 农业工程 农业工程
- 材料科学 材料科学 材料科学
背景情况:
- 面团制对于意大利面的质量至关重要,但过度或不足制会导致缺陷.
- 评估面团发育的传统方法往往是主观的或耗时的.
研究的目的:
- 开发一种具有成本效益的方法来确定在意大利面加工中最佳的面团时间.
- 为了将面团质量演变与可测量的电气参数相关联.
主要方法:
- 使用低成本的电流传感器与混合机集成,用于监控制期间的负载电流.
- 分析了负载电流概况,确定了相应的上升阶段,即面团抵抗力和质发育的增加.
- 关联了峰值电流点与最佳面团一致性和预测的最终意大利面质量.
主要成果:
- 在过程中观察到混合机的负载电流明显高峰.
- 这种峰值电流被确定为最佳面团发育和质网络形成的指标.
- 该方法成功地根据当前的配置文件区分了低和过的面团.
结论:
- 一个电流传感器提供了一个简单,有效和经济高效的工具,用于实时监测面团.
- 这种方法可以精确确定最佳时间,提高意大利面面团的一致性和最终产品质量.
- 提出的方法为意大利面行业的质量控制和流程优化提供了有价值的解决方案.
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