Dough Kneading Torque Analysis for Viscosity Control
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Solution Overview
Problem
Existing dough kneading devices face challenges in obtaining objective dough condition data that is independent of the measuring method, leading to difficulties in optimizing dough elasticity and viscosity, which affects product quality and processing efficiency.
Innovation Solution
A method that models the dough as a spring-damper system, incorporating torque measurements with speed and rotational position data, and uses vibration analysis and extended Kalman filters to determine objective dough parameters, enabling precise control of the kneading process to avoid under- or over-kneading.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Measurement precision
If traditional torque measurement methods are used for dough kneading monitoring, then the measurement system is simple, but the dough condition data exhibits undesirable dependencies on the measurement method and lacks objectivity
Solution Approach 1:
The patent introduces an intermediary evaluation system that processes raw torque measurements through multiple analysis methods (frequency analysis, time-resolved analysis, vibration analysis) to produce objective dough condition parameters. This intermediary layer transforms subjective measurement data into objective quality indicators, resolving the contradiction between measurement simplicity and data objectivity.
Solution Approach 2:
The patent transforms the single torque measurement parameter into multiple derived parameters including frequency characteristics, vibration amplitudes, and time-resolved features. By changing the parameter representation from raw torque to processed characteristics, the system achieves objective dough condition assessment while maintaining a relatively simple measurement setup.
2Manufacturing precision
If the kneading process is extended to ensure thorough mixing, then dough quality improves, but processing time increases and over-kneading risk increases
Solution Approach 1:
The patent implements feedback control by continuously monitoring torque measurements and comparing them against reference values or target ranges. The system provides real-time feedback on dough condition, enabling dynamic adjustment of the kneading process to achieve optimal quality without excessive processing time or over-kneading.
Solution Approach 2:
The patent uses preliminary torque measurements during the early stages of kneading to predict the required total kneading time and optimal endpoint. By analyzing torque characteristics in advance, the system can determine the precise moment when dough quality is optimal, preventing both under-kneading and over-kneading while minimizing processing time.
3Measurement precision
If multiple measurement methods are used to assess dough conditions, then measurement accuracy improves, but the complexity of data evaluation increases
Solution Approach 1:
The patent merges multiple evaluation methods (frequency analysis, time-resolved analysis, vibration analysis) into a unified assessment framework. By combining these methods and integrating their results, the system achieves comprehensive and accurate dough condition monitoring while managing evaluation complexity through systematic integration rather than separate independent analyses.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This approach allows for reproducible determination of dough quality, optimizing kneading conditions to produce perfectly kneaded dough while enhancing the flexibility and efficiency of the kneading process.
Implementation Method 1
a torque measuring unit (20) for time-resolved measurement of an instantaneous torque acting on the kneading tool (7)
Implementation Method 2
Through vibration analysis of time-resolved measurement data, the objective dough parameters of viscosity and elasticity can be determined
Implementation Method 3
the spring stiffness cd models the elasticity and the damping dd the viscosity of the dough
Implementation Method 4
the spring stiffness cd models the elasticity and the damping dd the viscosity of the dough
Data Source
Figure 1
Figure 2~3
Figure 4~5
AI summary
When operating a dough kneading device (1), the instantaneous torque acting on the kneading tool (7) of the dough kneading device (1), the instantaneous rotational speed, and the instantaneous rotational position of the kneading tool (7) are measured. From these measurements, a dough elasticity parameter and a dough viscosity parameter are determined as actual dough parameters. Dough condition data are then output based on the measured data and the determined actual dough parameters. Thus, dough parameters that represent a measure of the dough's viscosity and elasticity can be directly inferred from the measured values. Objective monitoring of the kneaded dough is therefore possible.Alternatively or additionally, the expected kneading time until a maximum torque is reached, which acts on the kneading tool (7) during further operation of the dough kneading device (1), is determined based on the measured torque, the measured rotational speed, and the measured rotational position. The kneading operation for a currently kneaded batch of dough is terminated depending on the determined kneading time. This results in the dough being kneaded as completely as possible while simultaneously preventing over-kneading. A dough kneading device (1) with which such an operating procedure can be carried out is also specified.