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The chapter discusses the technological production process of dough products with filling inside made in a proprietary cubic form. The factors accompanying the installation’s implementation in production, and their comparison with existing technical solutions, are given. The conceptual scheme of the Service Assessment Criteria (SAC) was developed, as well as the requirements for it. The production process of the SAC for the dough products with filling inside performs the regulatory function that maintains the dumpling temperature at a set point value, optimizes, calculating the minimum required temperature setpoint at the stage of dumplings cast. The optimality criterion is the reduction of energy consumption in the heater circuit. In addition, a guarantee function is included in the SAC circuit, which with a predetermined probability ensures that the dough temperature does not exceed the required value. Control of finished products is carried out by a video camera in real time, installed on the output conveyor. If the form does not satisfy the requirements, changes are made to the SAC.
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