An automated pasta processing method

Abstract

The present application relates to the technical field of food processing, in particular to an automatic noodle processing method, which is realized based on a centralized scheduling module, a raw material supply module, an intelligent dough mixing module, a calendering and conveying module, a self-adaptive forming processing module, an intelligent tray placing and tray loading module and a proofing and steaming module. The method integrates functions such as automatic quantitative powder feeding, automatic constant-temperature quantitative water adding, automatic dough mixing, dough servo conveying, multifunctional forming system, automatic tray placing, automatic tray loading and automatic proofing and steaming, and improves the automation level of the equipment. Specifically, the present application constructs a mathematical model between flour, water and dough quality in dough production, and a coordinated control algorithm for each process in noodle production, which can meet the requirements of multiple types of noodle production equipment, time node control between processes and parameters. The present application uses data fusion to construct a dough state model, dynamically controls the proofing time, temperature and humidity, realizes the control of the taste of noodles, and improves the quality of flour products.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, and more specifically to an automated method for processing pasta. Background Technology

[0002] As a traditional staple food, wheat-based foods, especially steamed buns, steamed dumplings, and twisted rolls, have always been popular among consumers. With the continuous improvement of people's living standards, dietary habits are shifting from selective to customized eating. The need for faster food preparation requires the use of high-end cooking equipment to simulate and enhance traditional handcrafting techniques.

[0003] In recent years, with the continuous improvement of food industry standards in terms of quality, safety, and hygiene, users have increasingly higher requirements for food equipment in terms of intelligence, automation, safety, hygiene, and production efficiency. How to upgrade products and produce advanced production equipment that is intelligently CNC-controlled, energy-saving, environmentally friendly, integrated, highly efficient, labor-saving, and reduces labor intensity has become one of the urgent problems that manufacturers need to solve.

[0004] Intelligent control technology, as a cutting-edge field integrating control theory and artificial intelligence, has made rapid progress in recent years. With the improvement of computing power, the innovation of algorithms, and the formation of a big data environment, intelligent control technology is moving from the laboratory to the industrial field, and from single-system applications to complex system collaboration, demonstrating strong vitality and broad application prospects. However, the current automation rate of food processing equipment is less than 40%, highlighting the urgent need for intelligent upgrades. Therefore, it is necessary to design an automated pasta processing method to improve the automation level of pasta processing. Summary of the Invention

[0005] The purpose of this invention is to overcome the shortcomings of existing technologies and propose an automated pasta processing method.

[0006] The technical solution adopted by this invention to solve its technical problem is: An automated pasta processing method is implemented based on a centralized scheduling module, a raw material supply module, an intelligent dough kneading module, a rolling and conveying module, an adaptive forming and processing module, an intelligent plating and loading module, and a proofing and steaming module. The method includes: The centralized scheduling module enables the operation scheduling between production line equipment, production data management, equipment status data management, and human-machine interaction; wherein, the centralized scheduling module consists of an industrial all-in-one machine and auxiliary components; The raw material supply module automatically adds water and powder at a constant temperature and in a quantitative manner, thereby ensuring the supply of raw materials that meet the requirements of the production process. The intelligent dough kneading module automatically kneads and shapes the dough, realizing the functions of dough kneading and preliminary shaping. The dough rolling and conveying module controls the dough rolling, lifting, cutting, and conveying of dough pieces. By controlling the speed and number of rolling cycles, the dough rolling and conveying is achieved, further meeting the requirements of the forming process and improving the texture properties of the dough. The adaptive forming and processing module controls the flow of dough and the switching between modules to achieve diversified production of pasta. The adaptive forming and processing module includes a round steamed bun forming module, a square steamed bun forming module, a flower roll forming module, a flatbread forming module, and a steamed bun forming module. The round steamed bun forming module, square steamed bun forming module, flower roll forming module, flatbread forming module, and steamed bun forming module are respectively used to control the forming operations of round steamed buns, square steamed buns, flower rolls, flatbreads, and steamed buns. The intelligent plating and loading module controls the plating and loading of dough products, preparing them for the post-processing and steaming stages. The intelligent plating and loading module includes modules for round steamed buns, square steamed buns, flower rolls, flatbreads, and steamed buns. These modules control the loading and plating of round steamed buns, square steamed buns, flower rolls, flatbreads, and steamed buns, respectively. The proofing and steaming module controls the conveying speed, proofing and steaming time, and conveying path to realize the proofing and steaming of pasta. Based on the maturation curve of the production process, the pasta maturation function is realized through precise temperature and humidity control. The proofing and steaming module includes an automatic conveying module, an automatic proofing module, and an automatic steaming module, which are used for conveying, proofing, and steaming the dough, respectively.

[0007] Furthermore, the operation scheduling between production line equipment is achieved through a centralized scheduling module, including the following steps: Collect the remaining amount of flour in the flour silo and the feeding rate, generate a time series of remaining flour feeding, and obtain the optimal silo feeding array and the sum of the feeding times of all silos based on the data changes in the feeding time series; The material supply bins are arranged according to the optimal material supply array, and the material supply time is inversely proportional to the priority. The material supply bins are organized in descending order of priority. Upon receiving the material supply instruction, the dough kneading and water supply operations are initiated according to the predetermined water-to-flour mass ratio. When the sum of the material supply times of all silos is less than the preset time, an insufficient material supply alarm signal is activated to provide early warning of material shortage. Based on the dough kneading time, the rolling and conveying program is started, and the operation instructions are issued according to the type of pasta. The dough is then coordinated and conveyed to the adaptive forming and processing module. After forming, the plate-setting instruction is issued. The intelligent plating and loading module adjusts the spacing between plates according to the food specifications to avoid waiting or piling up; after plating is completed, the steaming module is scheduled, which controls the conveying speed, steaming time and conveying path to realize the steaming and fermentation of the pasta.

[0008] Furthermore, the automatic temperature-controlled quantitative water addition and automatic quantitative powder addition of the raw material supply module include the following steps: By integrating dough texture properties, equipment load, and pasta type, a mathematical model is constructed to quantify the relationship between feeding speed, water supply, and finished product quality. Q = f(P, W, U, H); P=(k1V1+k2V2)*k3(1-U / U 预定 )*H i ; W=(h1V1+h2V2)*k3(1-U / U 预定 )*H i ; H i =d i H 预定 ; Where Q is the finished product quality, P is the dough hardness, k1 is the influence coefficient of flour feeding speed on dough hardness, V1 is the flour feeding speed, k2 is the influence coefficient of water supply speed on dough hardness, V2 is the water supply speed; W is the dough tensile resistance; h1 is the influence coefficient of flour feeding speed on dough tensile resistance, h2 is the influence coefficient of water supply speed on water supply tensile resistance; k3 is the correction coefficient; U is the equipment load; H is the viscosity of the pasta; d i The coefficient for the i-th type of pasta is (0,1], and different values ​​are set according to different types of pasta. By collecting data in real time and sharing it remotely, the operating parameters of the equipment can be dynamically optimized.

[0009] Furthermore, a multiphysics coupled model (temperature-stress-rheology co-simulation) was constructed using Ansys, and a torque feedback-based PID control (control accuracy ±1 N·m) was adopted. At the same time, high-precision sensors (temperature, torque) were embedded, and the optimal kneading time was predicted by training an LSTM neural network.

[0010] Furthermore, by acquiring real-time data on dough and pasta through multimodal sensing, constructing a dough state model using data fusion, and dynamically controlling the proofing process, including proofing time, temperature, and humidity, through an intelligent decision-making system, the aim is to improve the taste of pasta and enhance the quality of pasta products.

[0011] Furthermore, the dough state model: ΔA=λ0(Q_i / Q_c)(λ1(t_i - t_c)+λ2(T_i - T_c)+λ3(M_i - M_c)); Wherein, ΔA is the fused value of dough state data. When ΔA falls within a predetermined range, the quality is deemed acceptable; otherwise, an early warning is triggered to adjust parameters in a timely manner; λ i The adjustment coefficients are i = 0, 1, 2, 3; Q_i and Q_c are the current and optimal values ​​of the finished dough quality, respectively; t_i and t_c are the current and optimal values ​​of the dough proofing time, respectively; T_i and T_c are the current and optimal values ​​of the dough proofing temperature, respectively; and M_i and M_c are the current and optimal values ​​of the dough proofing humidity, respectively.

[0012] Furthermore, sensors are arranged inside the curing chamber, and multi-segment temperature and humidity control is achieved through PLC using PID control technology, thus realizing high accuracy in temperature and humidity control.

[0013] Furthermore, the steps for multi-zone temperature and humidity control using PLC and PID control technology include: Temperature and humidity values ​​for each section are collected by sensors, and the data is trained using a neural network model. Adjust the temperature and humidity of each section to create a temperature and humidity array; A fuzzy control algorithm is used to dynamically adjust the temperature and humidity arrays to keep the formed dough stable in the optimal state.

[0014] Technical effects of the present invention: Compared with existing technologies, the automated pasta processing method of this invention integrates functions such as automatic quantitative flour application, automatic constant temperature quantitative water addition, automatic dough kneading, servo dough conveying, multi-functional forming system, automatic tray placement, automatic tray loading, and automatic proofing and steaming. It eliminates manual processes such as manual noodle cutting, manual dough stacking, manual dough equalization, manual assisted dough feeding, and manual forming. It solves the problems of limited pasta types, high labor intensity, low safety factor, low production efficiency, and low degree of equipment automation. It realizes the goal of unmanned production of pasta products throughout the entire process, dynamically optimizes equipment operating parameters, and improves the overall automation level of the equipment. It is conducive to industrial production and realizes the deep integration of industrialization and informatization in the pasta equipment industry. It is applicable to automated production of different production scales and plays a positive leading role in promoting the development and industrialization of pasta technology, processing industry, and manufacturing industry. This invention addresses the current problems of excessive reliance on human experience and difficulty in automating quantitative control in dough production by constructing a mathematical model relating flour, water, and dough quality. It also solves the issues of current dough production methods being overly reliant on human experience and lacking automation through quantitative control. Furthermore, by developing a coordinated control algorithm for each step of the dough production process, it meets the demands of various types of dough production equipment and the high requirements for time-sensor control between processes. Finally, by utilizing data fusion to construct a dough state model, this invention dynamically controls proofing, proofing time, temperature, and humidity, thereby controlling the texture of dough products and improving their overall quality. Attached Figure Description

[0015] Figure 1 This is a block diagram of the structure of each module of the present invention. Detailed Implementation

[0016] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings.

[0017] Example 1: like Figure 1 As shown, this embodiment relates to an automated pasta processing method based on a centralized scheduling module, a raw material supply module, an intelligent dough kneading module, a rolling and conveying module, an adaptive forming and processing module, an intelligent tray placement and loading module, and a proofing and steaming module. Each module is controlled independently, and the modules are connected via an industrial Ethernet network and use the PROFINET communication protocol to exchange information on equipment operating status and operating commands. The control cables between devices within the modules use standardized quick-plug interfaces to enable rapid module combination.

[0018] The method includes: The centralized scheduling module enables functions such as operation scheduling between production line equipment, production data management, equipment status data management, and human-machine interaction. This centralized scheduling module consists of an industrial all-in-one machine and auxiliary components. Specifically, it includes the following steps: Collect the remaining amount of flour in the flour silo and the feeding rate, generate a time series of remaining flour feeding, and obtain the optimal silo feeding array and the sum of the feeding times of all silos based on the data changes in the feeding time series; The material supply bins are arranged according to the optimal material supply array, and the material supply time is inversely proportional to the priority. The material supply bins are organized in descending order of priority. Upon receiving the material supply instruction, the dough kneading and water supply operations are initiated according to the predetermined water-to-flour mass ratio. When the sum of the material supply times of all silos is less than the preset time, an insufficient material supply alarm signal is activated to provide early warning of material shortage. Based on the dough kneading time, the rolling and conveying program is started, and the operation instructions are issued according to the type of pasta. The dough is then coordinated and conveyed to the adaptive forming and processing module. After forming, the plate-setting instruction is issued. The intelligent plating and loading module adjusts the spacing between plates according to the food specifications to avoid waiting or piling up; after plating is completed, the steaming module is scheduled, which controls the conveying speed, steaming time and conveying path to realize the steaming and fermentation of the pasta.

[0019] The raw material supply module automatically adds water and powder at a constant temperature and in a quantitative manner, ensuring a raw material supply that meets the requirements of the production process. Specifically, this includes the following steps: By integrating dough texture properties, equipment load, and pasta type, a mathematical model is constructed to quantify the relationship between feeding speed, water supply, and finished product quality. Q = f(P, W, U, H); P=(k1V1+k2V2)*k3(1-U / U 预定 )*H i ; W=(h1V1+h2V2)*k3(1-U / U 预定 )*H i ; H i =d i H 预定 ; Where Q is the finished product quality, P is the dough hardness, k1 is the influence coefficient of flour feeding speed on dough hardness, V1 is the flour feeding speed, k2 is the influence coefficient of water supply speed on dough hardness, V2 is the water supply speed; W is the dough tensile resistance; h1 is the influence coefficient of flour feeding speed on dough tensile resistance, h2 is the influence coefficient of water supply speed on water supply tensile resistance; k3 is the correction coefficient; U is the equipment load; H is the viscosity of the pasta; d i The coefficient for the i-th type of pasta is (0,1], and different values ​​are set according to different types of pasta. By collecting data in real time and sharing it remotely, the operating parameters of the equipment can be dynamically optimized.

[0020] The intelligent dough kneading module automatically kneads and shapes the dough, achieving the functions of dough kneading and preliminary shaping. Preferably, Ansys can be used to construct a multiphysics coupled model (temperature-stress-rheology joint simulation), employing torque feedback-based PID control (control accuracy ±1 N·m), while incorporating high-precision sensors (temperature, torque), and training an LSTM neural network to predict the optimal kneading time.

[0021] The dough rolling and conveying module controls the dough rolling, lifting, cutting, and conveying of dough pieces. By controlling the speed and number of rolling cycles, the dough rolling and conveying is achieved, further meeting the requirements of the forming process and improving the texture properties of the dough.

[0022] The adaptive forming and processing module controls the flow of dough and the switching between modules to achieve diversified production of pasta. The adaptive forming and processing module includes a round steamed bun forming module, a square steamed bun forming module, a flower roll forming module, a flatbread forming module, and a steamed bun forming module. The round steamed bun forming module, square steamed bun forming module, flower roll forming module, flatbread forming module, and steamed bun forming module are used to control the forming operations of round steamed buns, square steamed buns, flower rolls, flatbreads, and steamed buns, respectively.

[0023] The intelligent plating and loading module controls the plating and loading of dough products, preparing them for the post-processing terminal and the proofing and steaming process. The intelligent plating and loading module includes a round steamed bun plating module, a square steamed bun plating module, a flower roll plating module, a flatbread plating module, and a steamed bun plating module. The round steamed bun plating module, square steamed bun plating module, flower roll plating module, flatbread plating module, and steamed bun plating module respectively control the loading and plating operations of round steamed buns, square steamed buns, flower rolls, flatbreads, and steamed buns.

[0024] The proofing and steaming module controls the conveying speed, proofing and steaming time, and conveying path to realize the proofing and steaming of pasta. Based on the maturation curve of the production process, the pasta maturation function is realized through precise temperature and humidity control. The proofing and steaming module includes an automatic conveying module, an automatic proofing module, and an automatic steaming module, which are used for conveying, proofing, and steaming the dough, respectively.

[0025] By acquiring real-time data on dough and pasta products through multimodal sensing, and constructing a dough state model using data fusion, an intelligent decision-making system dynamically controls the proofing process, including proofing time, temperature, and humidity, thereby improving the texture and quality of pasta products. The dough state model includes: ΔA=λ0(Q_i / Q_c)(λ1(t_i - t_c)+λ2(T_i - T_c)+λ3(M_i - M_c)); Wherein, ΔA is the fused value of dough state data. When ΔA falls within a predetermined range, the quality is deemed acceptable; otherwise, an early warning is triggered to adjust parameters in a timely manner; λ i The adjustment coefficients are i = 0, 1, 2, 3; Q_i and Q_c are the current and optimal values ​​of the finished dough quality, respectively; t_i and t_c are the current and optimal values ​​of the dough proofing time, respectively; T_i and T_c are the current and optimal values ​​of the dough proofing temperature, respectively; and M_i and M_c are the current and optimal values ​​of the dough proofing humidity, respectively.

[0026] Sensors are arranged inside the maturation chamber, and multi-segment temperature and humidity control is performed using PID control technology via PLC. This achieves a temperature and humidity control accuracy of ±0.5℃ / ±2%RH; maturation uniformity CV value <5% (traditional process CV >15%); energy consumption is reduced by 25% compared to constant temperature and humidity control; and it can support adaptive maturation of 4 types of pasta (round and square steamed buns / pancakes / steamed dumplings, etc.).

[0027] Specifically, the steps for multi-segment temperature and humidity control using PLC and PID control technology include: Temperature and humidity values ​​for each section are collected by sensors, and the data is trained using a neural network model. Adjust the temperature and humidity of each section to create a temperature and humidity array; A fuzzy control algorithm is used to dynamically adjust the temperature and humidity arrays to keep the formed dough stable in the optimal state.

[0028] This invention constructs a mathematical model relating flour, water, and dough quality in dough production, addressing the current problems of excessive reliance on human experience in dough production and the difficulty in automating quantitative control methods. It also develops a coordinated control algorithm for each process in pasta production, meeting the demands of diverse equipment and stringent time-sensorship requirements. Furthermore, this invention utilizes data fusion to construct a dough state model, enabling dynamic control of proofing time, temperature, and humidity. This achieves control over the texture of pasta products, improves product quality, and provides timely warnings to meet parameter requirements.

[0029] This invention integrates functions such as automatic quantitative flour application, automatic constant temperature quantitative water addition, automatic dough kneading, servo dough conveying, multi-functional forming system, automatic tray placement, automatic tray loading, and automatic proofing and steaming. It eliminates manual processes such as manual dough cutting, manual dough stacking, manual dough equalization, manual auxiliary dough feeding, and manual forming, solving the problems of limited types of pasta production, high labor intensity, low safety factor, low production efficiency, and low degree of equipment automation. It realizes the goal of unmanned production of pasta products throughout the entire process, dynamically optimizes equipment operating parameters, and improves the overall automation level of the equipment, which is conducive to industrial production and achieves a deep integration of industrialization and informatization in the pasta equipment industry.

[0030] This invention effectively shortens the unit time for pasta production, improves the overall efficiency of equipment, reduces unit energy consumption in production, and enhances the automation level of pasta processing equipment. It realizes the deep integration of digital intelligence with the Internet of Things and big data in food processing machines, and achieves a new generation of automated and efficient products. It plays a positive leading role in promoting the development and industrialization of technology, processing industry, and manufacturing industry in the domestic cooking machinery industry.

[0031] The above-described specific embodiments are merely specific examples of the present invention. The patent protection scope of the present invention includes, but is not limited to, the above-described specific embodiments. Any appropriate changes or modifications made by a person skilled in the art that conform to the claims of the present invention should fall within the patent protection scope of the present invention.

Claims

1. An automated pasta processing method, characterized in that, This is achieved based on an automated pasta processing control system. The system includes a centralized scheduling module and connected to it a raw material supply module, an intelligent dough kneading module, a rolling and conveying module, an adaptive forming and processing module, an intelligent traying and loading module, and a proofing and steaming module. The method includes: The centralized scheduling module enables functions such as operation scheduling between production line equipment, production data management, equipment status data management, and human-machine interaction. The raw material supply module automatically adds water and powder at a constant temperature and in a quantitative manner, thereby ensuring the supply of raw materials that meet the requirements of the production process. The intelligent dough kneading module automatically kneads and shapes the dough, realizing the functions of dough kneading and preliminary shaping. The dough rolling and conveying module controls the dough rolling, lifting, cutting, and conveying of dough pieces, and achieves dough rolling and conveying by controlling the speed and the number of rolling cycles. The adaptive forming processing module controls the dough flow direction and the switching between modules; the adaptive forming processing module includes a round steamed bun forming module, a square steamed bun forming module, a flower roll forming module, a flatbread forming module, and a steamed bun forming module. The round steamed bun forming module, square steamed bun forming module, flower roll forming module, flatbread forming module, and steamed bun forming module are respectively used to control the forming operations of round steamed buns, square steamed buns, flower rolls, flatbreads, and steamed buns; The intelligent plating and loading module controls the plating and loading of dough products. The intelligent plating and loading module includes a round steamed bun plating module, a square steamed bun plating module, a flower roll plating module, a flatbread plating module, and a steamed bun plating module. The round steamed bun plating module, square steamed bun plating module, flower roll plating module, flatbread plating module, and steamed bun plating module respectively control the loading and plating operations of round steamed buns, square steamed buns, flower rolls, flatbreads, and steamed buns. The conveying speed, proofing time, and conveying path are controlled by the proofing and steaming module; the pasta maturation function is achieved through precise temperature and humidity control based on the maturation curve of the production process; the proofing and steaming module includes an automatic conveying module, an automatic proofing module, and an automatic steaming module, which are used for conveying, proofing, and steaming the dough, respectively. The raw material supply module automatically adds water and powder at a constant temperature and in a quantitative manner, including the following steps: By integrating dough texture properties, equipment load, and pasta type, a mathematical model is constructed to quantify the relationship between feeding speed, water supply, and finished product quality. Q = f(P, W, U, H); P=(k1V1+k2V2)*k3(1-U / U 预定 )*H i ; W=(h1V1+h2V2)*k3(1-U / U 预定 )*H i ; H i =d i H 预定 ; Where Q is the finished product quality, P is the dough hardness, k1 is the influence coefficient of flour feeding speed on dough hardness, V1 is the flour feeding speed, k2 is the influence coefficient of water supply speed on dough hardness, V2 is the water supply speed; W is the dough tensile resistance; h1 is the influence coefficient of flour feeding speed on dough tensile resistance, h2 is the influence coefficient of water supply speed on water supply tensile resistance; k3 is the correction coefficient; U is the equipment load; H is the viscosity of the pasta; d i Let be the coefficient for the i-th type of pasta, with a value of (0,1], and different values ​​are set according to different types of pasta. By collecting data in real time and sharing it remotely, the operating parameters of the equipment can be dynamically optimized.

2. The automated pasta processing method according to claim 1, characterized in that, The operation scheduling between production line equipment is achieved through a centralized scheduling module, including the following steps: Collect the remaining amount of flour in the flour silo and the feeding rate, generate a time series of remaining flour feeding, and obtain the optimal silo feeding array and the sum of the feeding times of all silos based on the data changes in the feeding time series; The material supply bins are arranged according to the optimal material supply array, and the material supply time is inversely proportional to the priority. The material supply bins are organized in descending order of priority. Upon receiving the material supply instruction, the dough kneading and water supply operations are initiated according to the predetermined water-to-flour mass ratio. When the sum of the material supply times of all silos is less than the preset time, an insufficient material supply alarm signal is activated to provide early warning of material shortage. Based on the dough kneading time, the rolling and conveying program is started, and the operation instructions are issued according to the type of pasta. The dough is then coordinated and conveyed to the adaptive forming and processing module. After forming, the plate-setting instruction is issued. The intelligent plating and loading module adjusts the plating spacing according to the food specifications; after plating is completed, the steaming module is scheduled, which controls the conveying speed, steaming time and conveying path to realize the steaming and fermentation of the pasta.

3. The automated pasta processing method according to claim 1, characterized in that, By acquiring real-time data on dough and pasta through multimodal sensing, constructing a dough state model using data fusion, and dynamically controlling the proofing process, including proofing time, temperature, and humidity, through an intelligent decision-making system.

4. The automated pasta processing method according to claim 3, characterized in that, The dough state model: ΔA=λ0(Q_i / Q_c)(λ1(t_i - t_c)+λ2(T_i - T_c)+λ3(M_i - M_c)); Wherein, ΔA is the fused value of dough state data. When ΔA falls within a predetermined range, the quality is deemed acceptable; otherwise, an early warning is triggered to adjust parameters in a timely manner; λ i The adjustment coefficients are i = 0, 1, 2, 3; Q_i and Q_c are the current and optimal values ​​of the finished dough quality, respectively; t_i and t_c are the current and optimal values ​​of the dough proofing time, respectively; T_i and T_c are the current and optimal values ​​of the dough proofing temperature, respectively; and M_i and M_c are the current and optimal values ​​of the dough proofing humidity, respectively.

5. The automated pasta processing method according to claim 1, characterized in that, Sensors are placed inside the curing chamber, and multi-segment temperature and humidity control is achieved through PLC using PID control technology.

6. The automated pasta processing method according to claim 5, characterized in that, The steps for multi-zone temperature and humidity control using PLC and PID control technology include: Temperature and humidity values ​​for each section are collected by sensors, and the data is trained using a neural network model. Adjust the temperature and humidity of each section to create a temperature and humidity array; A fuzzy control algorithm is used to dynamically adjust the temperature and humidity arrays to keep the formed dough stable in the optimal state.

Images