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

Autor(es)

Malta Pereira, Luiz Arthur ^[1] ; Pinto, Camila Nardi ^[1] ; Piza, Luciana Vieira ^[1] ; Sousa Silva, Ana Carolina ^[1] ; Gonzales-Barron, Ursula ^[2] ; Xavier Costa, Ernane Jose ^[1]

Afiliação do(s) autor(es)

^[1] Univ Sao Paulo, FZEA, Dept Basic Sci, BR-13635090 Sao Paulo - Brazil

^[2] Univ Coll Dublin, Sch Biosyst Engn, Dublin 4 - Ireland

• Tipo de documento: Artigo Científico
• Fonte: INTERNATIONAL JOURNAL OF FOOD ENGINEERING; v. 9, n. 4, p. 505-509, DEC 2013.
• Citações Web of Science: 2

Resumo

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. (AU)

• Processo FAPESP: 09/07593-1 - Desenvolvimento e análise de um sistema de monitoração de uma mini linha experimental de produção de biscoitos usando uma rede de multi sensores com o protocolo "zig-bee"
• Beneficiário: Ernane José Xavier Costa
• Modalidade de apoio: Auxílio à Pesquisa - Regular