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The management rheology

When creating mechanized lines is necessary to provide continuous quality control of semi-finished products. Existing chemical and organoleptic evaluation methods do not allow to determine the condition of baking dough directly in the process. The most promising are rheological methods as may be established correlation between the quality of the test and its properties, such as viscosity, which can be used not only for quality control, but also for its regulation in the production process.

It should be noted, food materials are complex multicomponent organic systems, and for monitoring their state is not enough measurement of any one parameter. It is therefore advisable to apply multivariate computational method.

The definition of the generalized parameter of quality multi-component product, which may be reduced to the measurement of a small number of integral parameters (density, viscosity, pH, conductivity, etc.) and the decision of the regression equation. Measurement of the individual parameters is carried out using appropriate sensors, information on which is in analog or digital form is supplied to the device for solving the equation of the regression - counting-solver. The result of a decision issued in analog or digital form for future use in systems of automatic control and regulation. For example, for the baking dough as parameters can be selected following: viscosity, acidity and temperature.

Dependence allows to offer the system of automatic quality control, structural scheme is presented in Fig. 4.1. Sensors acidity DÕ1, viscosity DÕ2 and temperature DÕ3 transmit signals measurement information about the current values of the main parameters of the test in the secondary devices VP1, IT and IT. Then the signals are sent to the counting-decisive device (SHIT). Since the automatic sensor viscosity DÕ2 produces pneumatic signals for the secondary device VP installed electro pneumatic Converter CR, which converts the received signals and then sends them to the counting-decisive device, outstanding result in handy for direct perception form.

 

 

       
   
 
 

 

 



Date: 2015-12-24; view: 810


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Devices for measurement of surface properties of products | Fig. 4.1. The structural scheme of the automated quality control test
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