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Method and device for controlling & monitoring of optimising process in factory of wheaten product production

A technology for flour products and products, applied in the field of equipment for implementing the method, can solve the problems of unstable machine performance and impossible online optimization of the operator's proficiency, and achieve the effect of smooth transition and reduction of crushing frequency.

Inactive Publication Date: 2003-11-05
BUEHLER AG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, online optimization is not possible due to varying raw material values, machine wear or sensor deviations
Known issues relate to fluctuations in raw materials (quality and moisture changes in flour and semolina, etc.), ambient temperature conditions, raw dough moisture and drying conditions, operator proficiency, inconsistent machine performance, and others factor
[0005] Also, there are many problems with online measurements in the hot humid atmosphere of the dryer and on different products

Method used

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  • Method and device for controlling & monitoring of optimising process in factory of wheaten product production
  • Method and device for controlling & monitoring of optimising process in factory of wheaten product production
  • Method and device for controlling & monitoring of optimising process in factory of wheaten product production

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Embodiment Construction

[0032] Raw material enters mixing kneader 2 for example in EP-A-0426 766 B1 one of the types disclosed in batching device 1, in batching device semolina and / or flour and water and additives are metered and mixed, The raw materials are thoroughly mixed and kneaded in a mixing and kneading machine to form a raw dough.

[0033]At the end of the mixing and kneading process, the original dough enters the screw extruder 3 of the mixing and kneading machine 2, by which the original dough product is produced. In the case of the production of long articles, a diffuser 4 is provided thereafter.

[0034] Afterwards, the wet raw pasta product with a moisture content of approximately 30% enters a vibratory dryer 5, and subsequently a pre-dryer 6 and a final dryer 7 and a cooler 8, in which processes such as EP-A-129892 and / or EP- Drying process as described in A-540699. The humidity of the pasta product when it comes out of the cooler is usually 11-13%, preferably 12.5%. The dried flour...

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Abstract

The present invention relates to a method and a device for optimizing process control and process monitoring of the production of pasta products. The object of the present invention is to improve drying control and reduce the defective rate. To achieve this purpose, a dryer humidity regulator using online sensors (9) and intelligent software technology is provided.

Description

technical field [0001] The invention relates to a method for optimizing process control and monitoring in a plant producing noodle products (wheat flour), especially long and short noodle products, and a device for implementing the method. Background technique [0002] The industrial production of pasta products is already carried out with a relatively high degree of automation. This involves, for example, partial processes of extruding the raw pasta and drying and cooling of the pasta. Thus, EP-A-O129 892 B1 discloses a method for continuously drying elongated pasta by controlled heating, moistening, drying and cooling of the pasta. Temperature / time conditions are specified in the turbine system. EP-A-O 540 699 B1 discloses a more improved method for conditioning the product moisture to avoid cracking of the pasta product after drying and during packaging. Temperature and air humidity are controlled. In this way, during the final drying zone and while the pasta are stil...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): F26B21/06F26B25/22A21C1/00A23L7/109
CPCF26B21/06F26B25/22
Inventor 维尔纳·塞勒汉斯·托布勒弗朗斯·古斯特马塞尔·布鲁维勒穆库尔·阿加瓦尔
Owner BUEHLER AG