AbstractDespite the importance of the proofing process in baking industry, no online measurement system is available so far, which can supervise this process step. This article presents the application of a model‐based tuned PID controller to the proofing process in bread baking. The work includes developing an on‐line monitoring system in order to measure volume evaluation of dough pieces during the proofing process and applying the corrective actions to minimize the size variation caused by alteration in amount of yeast added to the ingredients. The controller was tuned by an optimization method. For this purpose, a mathematical model representing the volume evaluation of dough pieces during proofing was identified, which allows an off‐line search for optimal parameters of the controller. The application of the proposed control strategy to an actual proofing chamber for controlling dough leavening during the proofing process was found to be successful.Practical applicationsBesides judging the right amount of proofing time, which is always challenging in the baking industry, alteration in ingredients and different starting states of the dough (normal dough frozen dough or thawed dough) will influence the required time for the proofing process. Any changes in time requirements in the process steps creates a backlog in the whole process, which will lead to inefficient manufacturing and low product quality. Online monitoring and automation process control of the proofing process is an alternative method to overcome these problems. The present research introduces an automated control system based on machine vision for controlling the proofing process in the baking industry. The automated control system is able to reduce the need for close monitoring and process adjustments by human operators, which leads to enhanced productivity and constant high product quality.
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