A sauce processing system and control method

Abstract

The application discloses a sauce processing system and a control method, wherein the system comprises a control module, a signal acquisition module, a reaction kettle and a plurality of storage units, each of the storage units is connected with a sauce feeding port of the reaction kettle through a conveying unit; each of the storage units comprises a fermentation tank and a transfer cylinder, raw material sauce in the fermentation tank is conveyed to the transfer cylinder through a conveyor; the signal acquisition module comprises a temperature sensor group and a gravity sensor group; the control module comprises a control unit and a man-machine interaction unit, the man-machine interaction unit is in communication connection with the control unit, the signal acquisition module is connected with the control unit as a signal input; the conveying unit, a stirrer and a temperature control layer are in communication connection with the control unit as an execution unit; the application is used for realizing mixed processing of raw material sauce of different years and improving the consistency difference of different batches of products.

Description

Technical Field

[0001] This invention relates to the field of sauce processing, specifically to a sauce processing system and control method. Background Technology

[0002] In the industrial production of sauces (especially fermented sauces such as sweet bean sauce), to obtain a finished product with rich flavor layers and stable quality, it is often necessary to mix and blend raw sauces from different fermentation years in specific proportions. Raw sauces from different years exhibit significant differences in physicochemical indicators such as viscosity, color, and amino acid nitrogen content, and their viscosity fluctuates non-linearly with temperature. Existing sauce processing systems often employ extensive control methods with fixed time or fixed rotation speed, failing to fully consider the viscosity differences and temperature sensitivity of raw sauces from different years. This leads to large measurement errors and poor consistency between different batches of products. Summary of the Invention

[0003] Therefore, in order to address the above-mentioned shortcomings, the present invention provides a sauce processing system and control method for mixing and processing sauces made from raw materials from different years, thereby improving the problem of inconsistent product batches.

[0004] On one hand, the present invention provides a sauce processing system, including a control module, a signal acquisition module, a reaction vessel, and several storage units for storing raw sauces from different years. Each storage unit is connected to the sauce feeding port of the reaction vessel through a transmission unit. Each of the storage units includes a fermentation tank and a transfer tank, with the raw sauce located in the fermentation tank being transported to the transfer tank via a conveyor; Both the transfer tank and the reaction vessel are equipped with a temperature control layer and a stirrer. The signal acquisition module includes a temperature sensor group and a gravity sensor group. The temperature sensor group includes a transfer cylinder temperature sensor for collecting the internal temperature of the transfer cylinder and a reactor temperature sensor for collecting the internal temperature of the reactor; the gravity sensor group includes several gravity sensors, the reactor is mounted through several gravity sensors, and the reactor is provided with a working base. The control module includes a control unit and a human-machine interaction unit. The human-machine interaction unit is communicatively connected to the control unit. The signal acquisition module is connected to the control unit as a signal input. The transmission unit, stirrer, and temperature control layer are communicatively connected to the control unit as execution units.

[0005] Optionally, a material feeding device matching the solid material feeding port of the reactor is provided on the working base; The material feeding device includes a hopper placed on the working base, and a conveying auger is installed at the outlet of the hopper. The outlet of the conveying auger is connected to the solid feeding port.

[0006] Optionally, the sauce processing system may also include a CIP (Clean-in-Place) online cleaning device controlled by the control unit.

[0007] On the other hand, the present invention also includes a control method for the sauce processing system, comprising the following steps: S100: Multiple sauce processing techniques are entered into the control unit through the human-machine interaction unit to form a process database; The sauce processing technology includes at least the proportions and target weights of original sauces from different years, the order of adding the original sauces, and the pre-adjusted temperature and pre-stirring speed of the transfer tank corresponding to the original sauces from each year. S200: Select the target sauce processing technology through the human-computer interaction unit, and the control unit retrieves the corresponding process parameters from the process database; S300. According to the selected target sauce processing technology, for each year's original sauce to be added, the intermediate tank pretreatment is performed sequentially: the control unit starts the conveyor of the corresponding storage unit to quantitatively transport the raw sauce from the fermentation tank to the intermediate tank; the control unit controls the temperature control layer of the intermediate tank to heat or keep the sauce warm according to the pre-adjusted temperature corresponding to the original sauce of that year, and at the same time controls the agitator of the intermediate tank to run at the pre-stirring speed to make the temperature and concentration of the sauce uniform; the temperature of the sauce is monitored in real time by the temperature sensor of the intermediate tank, and when the temperature reaches and stabilizes at the pre-adjusted temperature, the intermediate tank enters the constant temperature waiting state; S400. According to the order of adding the original sauce in the selected target sauce processing technology, add the original sauce from the corresponding transfer tank to the reaction vessel; S500: After each year's original sauce is fed, perform dynamic residue compensation: S600. According to the solid material addition process in the sauce processing technology, at the specified addition time, the control unit controls the conveying auger of the material addition device to run at a set speed to convey the solid material in the silo to the reaction vessel through the solid material inlet. S700. After all the original sauces and solid materials have been added, the control unit stirs the sauce in the reactor according to the sauce processing technology.

[0008] S800. After stirring is complete, the finished sauce in the reactor is output to the next process. The S900 control unit controls the CIP online cleaning device to automatically clean and disinfect the transfer unit pipelines, reactors, and transfer cylinders.

[0009] In step S300, the pre-adjusted temperature is set according to the viscosity characteristics of the original sauce of that year: the pre-adjusted temperature of the original sauce of a longer year is set to a higher value, and the pre-adjusted temperature of the original sauce of a shorter year is set to a lower value, so that the viscosity of the sauce of each year tends to be similar before entering the reactor.

[0010] The stirring of the sauce in the reaction vessel according to the sauce processing technology includes: During the soaking stage, the temperature control layer of the reactor heats the mixed sauce to the target temperature, and the reactor stirrer runs at a first set speed for a first set time to allow the original sauces from different years to initially soak and blend. During the dispersion stage, the agitator of the reactor is controlled to run at a second set speed for a second set time to ensure that the original sauces from different years are fully and evenly dispersed. During the defoaming stage, the agitator of the reactor is controlled to run at a third set speed for a third set time to eliminate bubbles generated during the stirring process.

[0011] The second set speed and the second set time of the dispersion stage are adaptively adjusted based on the predicted total viscosity of the year combination in the formulation; the predicted total viscosity is calculated as follows. ; in: V 总 This is the predicted total viscosity of the mixed sauce (unit: cP, centipoise). p i No. i The mass percentage of the original sauce from a particular year in the recipe (e.g., 0.685 means 68.5%). v i No. i The viscosity value of the original sauce of a certain year, pre-measured at a reference temperature (e.g., 45°C); n The number of years in the recipe.

[0012] When the formula contains aged sauce that is more than 3 years old, the first set time of the soaking stage is automatically extended by 15%-40%.

[0013] Step S700 further includes a viscosity feedback adjustment step: during the dispersion stage, the viscosity of the mixed sauce is monitored in real time. When the viscosity is higher than the target viscosity by more than a preset ratio, the duration of the dispersion stage is automatically extended. When the viscosity is lower than the target viscosity in advance, the defoaming stage is entered in advance.

[0014] The present invention has the following advantages: This invention relates to a sauce processing system and control method, which is used to achieve the mixed processing of raw sauces from different years and improve the problem of poor consistency between different batches of products. Through the pretreatment in the transfer tank, the raw sauces from each year reach a stable preset temperature and uniform state before entering the reaction vessel, eliminating the influence of temperature fluctuations on viscosity when directly taking materials from the fermentation tank, and providing stable preconditions for subsequent metering and stable feeding.

[0015] Meanwhile, by using the year-related segmented mixing process, the "year combination" is used as the core input variable for the mixing parameters. This allows the parameters of the three stages of soaking, dispersing, and defoaming to be adaptively adjusted according to the predicted total viscosity of the formula, which significantly improves the mixing uniformity and avoids the problems of uneven dispersion of high-viscosity aged sauce or excessive foaming of low-viscosity new sauce.

[0016] Meanwhile, by linking the solid material feeding device with the gravity sensor group, the precise ratio and timing control of solid auxiliary materials and original sauce were achieved, further improving the consistency and quality stability of the end product. Attached Figure Description

[0017] Figure 1 This is a schematic diagram of the structure of the sauce processing system; Figure 2 This is a schematic diagram of the stirring section of the reactor; Figure 3 This is a three-dimensional structural schematic diagram of the reactor. Figure 4 This is a three-dimensional structural diagram of the working platform; Figure 5 This is a schematic diagram of the material feeding device. Figure 6 This is a flowchart illustrating the control method described above; In the diagram: 100, reactor; 200, transfer tank; 300, fermentation tank; 110, working platform; 120, material feeding device. Detailed Implementation

[0018] The embodiments of this application are described in detail below. Examples of these embodiments are shown in the accompanying drawings, wherein the same or similar reference numerals denote the same or similar elements or elements having the same or similar functions throughout. The embodiments described below with reference to the accompanying drawings are exemplary and intended to explain this application, and should not be construed as limiting this application.

[0019] In this document, relational terms such as "first" and "second" are used merely to distinguish one entity or operation from another, without necessarily requiring or implying any such actual relationship or order between these entities or operations. Furthermore, the terms "comprising," "including," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such a process, method, article, or apparatus.

[0020] As described in the background section, in the industrial production of sauces (especially fermented sauces such as sweet bean sauce), in order to obtain a finished product with rich flavor layers and stable quality, it is often necessary to mix and blend raw sauces from different fermentation years in a specific ratio. Raw sauces from different years exhibit significant differences in physicochemical indicators such as viscosity, color, and amino acid nitrogen content, and their viscosity fluctuates non-linearly with temperature. Existing sauce processing systems often employ extensive control methods with fixed time or fixed rotation speed, failing to fully consider the viscosity differences and temperature sensitivity of raw sauces from different years, leading to large measurement errors and poor consistency between different batches of products.

[0021] Based on the above problems, this embodiment provides a sauce processing system, including a control module, a signal acquisition module, a reaction vessel, a CIP online cleaning device, and several storage units for storing raw sauces from different years. Each storage unit is connected to the sauce feeding port of the reaction vessel through a transmission unit. like Figures 1-5 As shown, each of the storage units includes a fermentation tank 300 and a transfer tank 200, and the raw material sauce located in the fermentation tank is transported to the transfer tank by a conveyor; Both the transfer cylinder 200 and the reaction vessel 100 have a temperature control layer and a stirrer; The signal acquisition module includes a temperature sensor group and a gravity sensor group. The temperature sensor group includes a transfer cylinder temperature sensor for collecting the internal temperature of the transfer cylinder and a reactor temperature sensor for collecting the internal temperature of the reactor; the gravity sensor group includes several gravity sensors, the reactor is mounted through several gravity sensors, and the reactor is provided with a working base 110; The control module includes a control unit and a human-machine interaction unit. The human-machine interaction unit is communicatively connected to the control unit. The signal acquisition module is connected to the control unit as a signal input. The transmission unit, stirrer, and temperature control layer are communicatively connected to the control unit as execution units.

[0022] The CIP online cleaning device is controlled by the control unit.

[0023] A material feeding device 120 matching the solid material feeding port of the reactor is provided on the working base 110; The material feeding device includes a hopper placed on the working base, and a conveying auger is installed at the outlet of the hopper. The outlet of the conveying auger is connected to the solid feeding port.

[0024] For example, the sauce processing system includes four storage units for storing sweet bean sauce raw materials aged 1, 2, 3, and 5 years, respectively. Each storage unit includes a fermentation tank and a transfer tank. The material in the fermentation tank is conveyed to the transfer tank via a sanitary conveyor controlled by a control unit. The transfer tank is equipped with a steam jacket temperature control layer (temperature control range 35-60°C) and an agitator (speed 5-15 rpm), and a PT100 transfer tank temperature sensor is installed inside the tank. The reactor is installed using three C3-class gravity sensors (range 3000 kg, graduation value 0.3 kg), and the reactor is equipped with a steam jacket temperature control layer, an agitator (frequency-controlled speed 5-50 rpm), and a PT100 reactor temperature sensor. Each transfer cylinder is connected to the sauce inlet at the top of the reactor via a DN50 sanitary conveying pipeline and a sanitary variable frequency screw pump (flow rate 0.5-6 m³ / h). The conveying pipeline is equipped with a pneumatic ball valve and a compressed air interface (0.4 MPa factory air source, limited to 0.3 MPa by a pressure reducing valve). A material feeding device is installed on the working platform, including a stainless steel hopper (500 L volume) and a variable frequency conveying auger (speed 5-30 rpm). The auger outlet connects to the solid material inlet on the side wall of the reactor. The CIP online cleaning device (using existing mature equipment) can automatically clean the conveying pipeline, reactor, and transfer cylinders.

[0025] The aforementioned sauce processing system can sequentially add raw sauces from different years in batches, stirring them in a reaction vessel at a suitable temperature. Simultaneously, a gravity sensor and conveying device work together to determine the conveying volume, improving the accuracy of material addition. Furthermore, a material feeding device enables timed and quantitative addition of solid materials. After stirring and discharging, an online cleaning device (CIP) automatically cleans the conveying pipelines, reaction vessel, and transfer tank.

[0026] In another embodiment, a control method for the sauce processing system is also provided, such as... Figure 6 As shown, it includes the following steps: S100: Multiple sauce processing techniques are entered into the control unit through the human-machine interaction unit to form a process database; The sauce processing technology includes at least the proportions and target weights of original sauces from different years, the order of adding the original sauces, and the pre-adjusted temperature and pre-stirring speed of the transfer tank corresponding to the original sauces from each year. Furthermore, the process database also pre-stores temperature-viscosity characteristic curves of the original sauce for each year, pipeline resistance coefficients of the conveying unit, and dynamic residue compensation tables.

[0027] S200: Select the target sauce processing technology through the human-computer interaction unit, and the control unit retrieves the corresponding process parameters from the process database; S300. According to the selected target sauce processing technology, for each year's original sauce to be added, the intermediate tank pretreatment is performed sequentially: the control unit starts the conveyor of the corresponding storage unit to quantitatively transport the raw sauce from the fermentation tank to the intermediate tank; the control unit controls the temperature control layer of the intermediate tank to heat or keep the sauce warm according to the pre-adjusted temperature corresponding to the original sauce of that year, and at the same time controls the agitator of the intermediate tank to run at the pre-stirring speed to make the temperature and concentration of the sauce uniform; the temperature of the sauce is monitored in real time by the temperature sensor of the intermediate tank, and when the temperature reaches and stabilizes at the pre-adjusted temperature, the intermediate tank enters the constant temperature waiting state; S400. According to the order of adding the original sauce in the selected target sauce processing technology, add the original sauce from the corresponding transfer tank to the reaction vessel; S500: After each year's original sauce is fed, dynamic residue compensation is performed, specifically including: S501, The control unit calculates the actual residual amount R based on the difference between the actual feed weight and the target weight of the original sauce for that year, detected by the gravity sensor group. 实际 ; Furthermore, the actual residual amount R 实际 =M 目标 - M 实际检测 M 实际检测 M represents the actual feed weight of the original sauce for that year, detected by the gravity sensor array. 目标 Add the amount to the target.

[0028] S502, R 实际 Compared with the estimated residue R in the dynamic residue compensation table for that year 预估 If the deviation exceeds the preset tolerance, the residual parameters for that year in the dynamic residual compensation table are updated. S503. If there is a next vintage of original sauce to be added, then adjust its target weight to: M 目标-修正 = M 目标 -R 实际 To compensate for the impact of the previous year's original sauce residue in the pipeline on subsequent formulations; M 目标-修正 This is the revised target weight for the following year.

[0029] Furthermore, if R 实际 If the value is negative (i.e., the actual feed weight is excessive), the weight of the excessive portion will be proportionally deducted from the target weight of the original sauce or solid material in subsequent years (without exceeding the process setting range). If R 实际 If the negative value is too large, an alarm will be triggered, and manual intervention will be required for adjustment.

[0030] S600. According to the solid material addition process in the sauce processing technology, at the specified addition time, the control unit controls the conveying auger of the material addition device to run at a set speed to transport the solid material in the silo to the reaction vessel through the solid material inlet.

[0031] Examples include: S601: Controls the conveying auger of the material feeding device to run at a set speed, conveying the solid material in the silo to the reaction vessel through the solid material feeding port; S602: The cumulative weight gain of the reactor is monitored in real time by the gravity sensor group below the reactor. When the target weight of the solid material is reached, the control unit stops the conveying auger.

[0032] S700. After all the original sauces and solid materials have been added, the control unit stirs the sauce in the reactor according to the sauce processing technology.

[0033] S800. After stirring is complete, the finished sauce in the reactor is output to the next process. The S900 control unit controls the CIP online cleaning device to automatically clean and disinfect the transfer unit pipelines, reactors, and transfer cylinders.

[0034] For example, in step S900, the CIP online cleaning includes: pre-rinse (40-60℃ warm water, 3-8 minutes) → alkaline wash (1.2%-2.5% NaOH solution, 55-65℃, circulation for 10-20 minutes) → water rinse (clean water to neutral) → acid wash (0.8%-1.5% nitric acid, circulation for 8-15 minutes) → final rinse (pure water) → disinfection (80-85℃ hot water or steam, 10-20 minutes).

[0035] In one embodiment, in step S300, the pre-adjustment temperature is set according to the viscosity characteristics of the original sauce of that year as follows: the pre-adjustment temperature of the original sauce of a longer year is set to a higher value (e.g., 48-52℃), and the pre-adjustment temperature of the original sauce of a shorter year is set to a lower value (e.g., 42-46℃), so that the viscosity of the sauces of different years tends to be similar before entering the reaction vessel, thereby reducing the difficulty of mixing.

[0036] The stirring of the sauce in the reaction vessel according to the sauce processing technology includes: During the soaking stage, the temperature control layer of the reactor heats the mixed sauce to the target temperature, and the reactor stirrer runs at a first set speed for a first set time to allow the original sauces from different years to initially soak and blend. During the dispersion stage, the agitator of the reactor is controlled to run at a second set speed for a second set time to ensure that the original sauces from different years are fully and evenly dispersed. During the defoaming stage, the agitator of the reactor is controlled to run at a third set speed for a third set time to eliminate bubbles generated during the stirring process.

[0037] The second set speed and the second set time of the dispersion stage are adaptively adjusted based on the predicted total viscosity of the year combination in the formulation; the predicted total viscosity is calculated as follows. ; in: V 总 This is the predicted total viscosity of the mixed sauce (unit: cP, centipoise). p i No. i The mass percentage of the original sauce from a particular year in the recipe (e.g., 0.685 means 68.5%). v i No. i The viscosity value of the original sauce of a certain year, pre-measured at a reference temperature (e.g., 45°C); n The number of years in the recipe.

[0038] When the formula contains aged sauce that is more than 3 years old, the first set time of the soaking stage is automatically extended by 15%-40%.

[0039] Step S700 further includes a viscosity feedback adjustment step: during the dispersion stage, the viscosity of the mixed sauce is monitored in real time. When the viscosity is higher than the target viscosity by more than a preset ratio, the duration of the dispersion stage is automatically extended. When the viscosity is lower than the target viscosity in advance, the defoaming stage is entered in advance.

[0040] The above description of the disclosed embodiments enables those skilled in the art to make or use the invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the invention. Therefore, the invention is not to be limited to the embodiments shown herein, but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A sauce processing system, characterized in that: It includes a control module, a signal acquisition module, a reaction vessel, and several storage units for storing raw sauces from different years. Each storage unit is connected to the sauce inlet of the reaction vessel via a conveying unit. Each of the storage units includes a fermentation tank and a transfer tank, with the raw sauce located in the fermentation tank being transported to the transfer tank via a conveyor; Both the transfer tank and the reaction vessel are equipped with a temperature control layer and a stirrer. The signal acquisition module includes a temperature sensor group and a gravity sensor group. The temperature sensor group includes a transfer cylinder temperature sensor for collecting the internal temperature of the transfer cylinder and a reactor temperature sensor for collecting the internal temperature of the reactor; the gravity sensor group includes several gravity sensors, the reactor is mounted through several gravity sensors, and the reactor is provided with a working base. The control module includes a control unit and a human-machine interaction unit. The human-machine interaction unit is communicatively connected to the control unit, and the signal acquisition module is connected to the control unit as a signal input. The transmission unit, stirrer, and temperature control layer are communicatively connected to the control unit as execution units.

2. The sauce processing system according to claim 1, characterized in that: A material feeding device matching the solid material feeding port of the reactor is provided on the working base; The material feeding device includes a hopper placed on the working base, and a conveying auger is installed at the outlet of the hopper. The outlet of the conveying auger is connected to the solid feeding port.

3. The sauce processing system according to claim 1, characterized in that: It also includes a CIP online cleaning device controlled by the control unit.

4. A control method for a sauce processing system as described in any one of claims 1-3, characterized in that, Includes the following steps: S100: Multiple sauce processing techniques are entered into the control unit through the human-machine interaction unit to form a process database; The sauce processing technology includes at least the proportions and target weights of original sauces from different years, the order of adding the original sauces, and the pre-adjusted temperature and pre-stirring speed of the transfer tank corresponding to the original sauces from each year. S200: Select the target sauce processing technology through the human-computer interaction unit, and the control unit retrieves the corresponding process parameters from the process database; S300. According to the selected target sauce processing technology, for each year's original sauce to be added, the intermediate tank pretreatment is performed sequentially: the control unit starts the conveyor of the corresponding storage unit to quantitatively transport the raw sauce from the fermentation tank to the intermediate tank; the control unit controls the temperature control layer of the intermediate tank to heat or keep the sauce warm according to the pre-adjusted temperature corresponding to the original sauce of that year, and at the same time controls the agitator of the intermediate tank to run at the pre-stirring speed; the temperature of the sauce is monitored in real time by the temperature sensor of the intermediate tank, and when the temperature reaches and stabilizes at the pre-adjusted temperature, the intermediate tank enters the constant temperature waiting state; S400. According to the order of adding the original sauce in the selected target sauce processing technology, add the original sauce from the corresponding transfer tank to the reaction vessel; S500: After each year's original sauce is fed, perform dynamic residue compensation: S600. According to the solid material addition process in the sauce processing technology, at the specified addition time, the control unit controls the conveying auger of the material addition device to run at a set speed to convey the solid material in the silo to the reaction vessel through the solid material inlet. S700. After all the original sauces and solid materials have been added, the control unit stirs the sauce in the reactor according to the sauce processing technology.

5. The control method for a sauce processing system according to claim 4, characterized in that, Also includes: S800. After stirring is complete, the finished sauce in the reactor is output to the next process. The S900 control unit controls the CIP online cleaning device to automatically clean and disinfect the transfer unit pipelines, reactors, and transfer cylinders.

6. The control method for a sauce processing system according to claim 4, characterized in that, The pre-adjusted temperature in step S300 is set according to the viscosity characteristics of the original sauce from that year: The pre-conditioning temperature of the original sauce with a longer aging period is set to a high value, while the pre-conditioning temperature of the original sauce with a shorter aging period is set to a low value, so that the viscosity of the sauces of different ages tends to be similar before entering the reactor.

7. The control method for a sauce processing system according to claim 4, characterized in that, The stirring of the sauce in the reaction vessel according to the sauce processing technology includes: During the soaking stage, the temperature control layer of the reactor heats the mixed sauce to the target temperature, and the reactor stirrer runs at a first set speed for a first set time to allow the original sauces from different years to initially soak and blend. During the dispersion stage, the agitator of the reactor is controlled to run at a second set speed for a second set time to ensure that the original sauces from different years are fully and evenly dispersed. During the defoaming stage, the agitator of the reactor is controlled to run at a third set speed for a third set time to eliminate bubbles generated during the stirring process.

8. The control method for a sauce processing system according to claim 7, characterized in that, The second set speed and the second set time of the dispersion stage are adaptively adjusted based on the predicted total viscosity of the year combination in the formulation; the predicted total viscosity is calculated as follows. ； in: V 总 This is the predicted total viscosity of the mixed sauce; p i No. i The mass ratio of each vintage sauce in the recipe; v i No. i The viscosity value of the original sauce of a certain year, measured in advance at a reference temperature; n The number of years in the recipe.

9. The control method for a sauce processing system according to claim 7, characterized in that, When the formula contains aged sauce that is more than 3 years old, the first set time of the soaking stage is automatically extended by 15%-40%.

10. The control method for a sauce processing system according to claim 7, characterized in that, The step S700 also includes a viscosity feedback adjustment step: real-time monitoring of the viscosity of the mixed sauce during the dispersion stage; when the viscosity is higher than the target viscosity by more than a preset ratio, the duration of the dispersion stage is automatically extended. When the viscosity falls below the target viscosity in advance, the defoaming stage is initiated ahead of schedule.

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