An Intelligent Management System on Load Characteristic Identification and Power Supply Safety on Campus

An Automation System Design for Dough Kneaders and Dosing Machines with Microprocessor Based and 5 Flows

“…Classical bread formulation, is stated as % follows; 55-60 % water (variable according to water lifting capacity of flour) 3-4 % fresh yeast (variable according to season and ambient temperature) 0,5-1 % bread ingredients (variable the rate of usage) 1.5-1,75 % salt (variable according to dry matter amounts and fresh dough) [6][7][8][9] With this model, bread and water amounts will be measured by operator demands; if 5 flow systems where kneading system is empty and broken, the flow will be supplied through the broken and empty system. This procedure of mixture and time are In this study; if in the flow line, only one kneading machine will work [10], the elapsed time is shown as graphic 1. When 5 line is active; in other words 5 kneading machine work [10], the elased time is shown in graphic 2.…”

“…This procedure of mixture and time are In this study; if in the flow line, only one kneading machine will work [10], the elapsed time is shown as graphic 1. When 5 line is active; in other words 5 kneading machine work [10], the elased time is shown in graphic 2. In this system, the most important mixture matter is flour.…”