Closed loop control system for dough fermentation based on image processing

Yousefi-Darani, Abdolrahim; Emire, Shimelis Admassu; Zettel, Viktoria; Hitzmann, Bernd

doi:10.1111/jfpe.12801

Cited by 8 publications

(3 citation statements)

References 19 publications

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“…The following groups of variables are highlighted on the structural diagram: 1) variables those are indirect indicators of quality of the RP process and available for measurement in real time [14];…”

Section: Development Of a Conceptual Model Of The Production Processmentioning

confidence: 99%

Development of a Conceptual Model of a Robotic Complex for the Production of Ravioli of Special Forms

Burdo

Bezbakh

Golubkov

et al. 2020

EUREKA: Life Sciences

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The article provides a substantiation of the conceptual model of the production process of special forms of dumplings. It is the first stage in the development of a model of this process as a control object. The purpose of which is to form an objective basis for the development of an effective system for automatic process control. The development of the conceptual model presupposes the specification and description of the properties of control channels and acting disturbances to the level of their mathematical model, which can be implemented in a simulation environment. Problems of identification of the mathematical model of the process of the production of dumplings, i. e. obtaining a mathematical description of processes based on the results of its purposeful experimental research, due to its complexity as a control object.The experimental approach, in this case, gives much more reliable results on the properties of the process. An attempt to obtain such general properties on the basis of experimental data would inevitably lead to the need for very complex and lengthy multifactorial experiments and nontrivial procedures for their processing. But this will leave open the question of the adequacy of the model for those conditions of the process and types of raw materials that were not covered by the experiments. Fundamentally important is the fact that the mathematical model of the process is developed as a model of the control object.Model can be used in two ways. This is due to the fact that in the closed circuits of the SAC, the discrepancy between the models can be considered as a manifestation of uncontrolled coordinate and parametric disturbances. It is in conditions of this kind of disturbances that the SAC must fulfill its functional purpose. The developed mathematical model of the production process of special forms of dumplings will be used by us only in the direction, when it is of great importance not so much quantitative as its qualitative correspondence to the original object.

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Section: Development Of a Conceptual Model Of The Production Processmentioning

confidence: 99%

Development of a Conceptual Model of a Robotic Complex for the Production of Ravioli of Special Forms

Burdo

Bezbakh

Golubkov

et al. 2020

EUREKA: Life Sciences

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show abstract

“…The increase in volume is the most apparent physical change related to the process of dough fermentation [ 19 , 20 ]. According to this principle, a digital camera can be applied to monitor the relative volume of the dough for achieving a feedback control [ 21 , 22 ]. This method is feasible for traditional ovens, but it is not suitable for microwave ovens since the camera sensor is apt to be interfered by microwave.…”

Section: Introductionmentioning

confidence: 99%

Developing a special microwave oven: Assessment of its performance for dough fermentation and nutrient soup elaboration

Zhang

Zhong

et al. 2023

Heliyon

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“…The mean percentage difference of measured and overall simulated values (including fit and forecast) was 2.1%, 1.3%, and 0.8% for the fit after 300, 600, and 3000 s, respectively. Based on an image analysis system, Yousefi-Darani et al [9] determined the relative volume increase of dough pieces in a proofing chamber and used this for a PID (proportional integral derivative) closed-loop control system. They demonstrated the controller performance by using different amounts of yeast as well as different starting temperatures of the dough pieces (normal state, frozen state, and thawed state).…”

Section: Introductionmentioning

confidence: 99%

The Supervision of Dough Fermentation Using Image Analysis Complemented by a Continuous Discrete Extended Kalman Filter

et al. 2020

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Dough fermentation is an important step during the preparation of fermented baking goods. For the supervision of dough fermentation, a continuous-discrete extended Kalman filter was applied, which uses an image analysis system as the measurement. By estimation a fixed number of gas bubbles inside the dough, the radius of an average bubble was determined. A mathematical dough model was used by the extended Kalman filter to estimate the radius of the average bubble, the CO2 concentration of the non-gas dough phase and the number of CO2 molecules in the average bubble. During a fermentation of 50 min, the extended Kalman filter estimated that the average radius increased from 50 µm to 127 µm, the CO2 concentration in the non-gas dough increased to 23 mol/m³, and the CO2 amount in the bubble increased from 0.1 × 10−10 to 4 × 10−10 mol. Also, the specific CO2 production rate was estimated to be in the range from 1.5 × 10−3 to more than 4 × 10−3 mol·m³/kg/s. The advantages of an extended Kalman filter for the supervision of the dough fermentation process are discussed.

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Closed loop control system for dough fermentation based on image processing

Cited by 8 publications

References 19 publications

Development of a Conceptual Model of a Robotic Complex for the Production of Ravioli of Special Forms

Development of a Conceptual Model of a Robotic Complex for the Production of Ravioli of Special Forms

Developing a special microwave oven: Assessment of its performance for dough fermentation and nutrient soup elaboration

The Supervision of Dough Fermentation Using Image Analysis Complemented by a Continuous Discrete Extended Kalman Filter

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