Preservative Concentration Control in Baking Production
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Current baking production systems face challenges in controlling the concentration of preservatives in baked products, leading to either mold development or taste issues due to inadequate preservative control.
Innovation Solution
A preservative control system that includes a water mixer, flow control valve, sensors for conductivity and pH, and a processor to regulate the flow of preservative and water solutions, calculating and optimizing the preservative concentration in the dough to achieve a predetermined target.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If preservative concentration is increased to prevent mold, then product shelf life is improved, but product taste deteriorates
Solution Approach 1:
The system dynamically adjusts the preservative concentration parameter based on real-time measurements of water composition and flow rates. By continuously monitoring and modifying the concentration parameter, the system achieves optimal preservation effect while preventing excessive preservative that would affect taste quality.
Solution Approach 2:
The system employs feedback control through sensors that measure conductivity and pH levels of the water-preservative mixture. These measurements are fed back to the control unit, which adjusts the preservative dosing accordingly, ensuring consistent and accurate preservative concentration in the final product.
2Object-affected harmful factors
If preservative concentration is decreased to maintain taste, then product shelf life deteriorates due to mold development
Solution Approach 1:
The system optimizes the preservative concentration parameter by precisely controlling the mixing ratio of water and preservative solution. Through real-time parameter adjustment based on measured water characteristics, the system achieves the minimum effective concentration needed for mold prevention without exceeding taste thresholds.
Solution Approach 2:
Feedback from conductivity and pH sensors enables the system to detect variations in water composition and adjust preservative dosing in real-time. This ensures that the preservative concentration remains at the optimal level for mold prevention while avoiding excessive concentrations that would compromise taste quality.
3Device complexity
If manual preservative dosing is used to simplify the system, then manufacturing complexity is reduced, but preservative concentration control precision deteriorates
Solution Approach 1:
The system replaces manual mechanical dosing with an automated electronic control system that uses sensors (conductivity and pH probes) and electronic actuators (flow control valves). This substitution of mechanical manual operation with electronic automation achieves precise preservative concentration control while maintaining manageable system complexity through integrated control logic.
Solution Approach 2:
The control system performs self-regulation by automatically measuring water characteristics through sensors and adjusting preservative dosing without manual intervention. The system serves itself by continuously monitoring its own operation and making real-time adjustments to maintain optimal preservative concentration, eliminating the need for manual dosing while ensuring precision.
Data Source
AI summary
A baking production system for control of preservative concentration during production of baked products includes a preservative control system, including a preservative control unit, a flow control valve, a flow meter, first and second conductive probes, first and second acidity sensors, a metering pump, a water mixer, a temperature sensor, a moisture sensor, which is configured to mix the water with the preservative solution, thereby creating a water preservative mixture; and a production line, including a dough mixer, which is configured to receive a baking mixture and mix the baking mixture with the water preservative mixture, thereby creating a dough. Also disclosed is a method for preservative concentration control, including calculating water preservative concentration, optimizing preservative solution flow, calculating dough preservative concentration, and optimizing source water flow.