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International Journal of Food Engineering

Editor-in-Chief: Chen, Xiao Dong


IMPACT FACTOR 2017: 0.923

CiteScore 2018: 1.02

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1556-3758
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Volume 9, Issue 4

Issues

A New Alternative Real-Time Method to Monitoring Dough Behavior during Processing Using Wireless Sensor Technology

Luiz Arthur Malta Pereira
  • FZEA-USP, Department of Basic Science, Rua Duque de Caxias Norte, 225, CEP 13635-090, Pirassununga, São Paulo, Brazil
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/ Camila Nardi Pinto
  • FZEA-USP, Department of Basic Science, Rua Duque de Caxias Norte, 225, CEP 13635-090, Pirassununga, São Paulo, Brazil
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/ Luciana Vieira Piza
  • FZEA-USP, Department of Basic Science, Rua Duque de Caxias Norte, 225, CEP 13635-090, Pirassununga, São Paulo, Brazil
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/ Ana Carolina Sousa Silva
  • FZEA-USP, Department of Basic Science, Rua Duque de Caxias Norte, 225, CEP 13635-090, Pirassununga, São Paulo, Brazil
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/ Ursula Gonzales-Barron / Ernane Jose Xavier Costa
  • Corresponding author
  • FZEA-USP, Department of Basic Science, Rua Duque de Caxias Norte, 225, CEP 13635-090, Pirassununga, São Paulo, Brazil
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Published Online: 2013-11-09 | DOI: https://doi.org/10.1515/ijfe-2012-0238

Abstract

Currently, food industries need rapidly available information related to food production while most lab-based instrumentation techniques are often complicated and expensive for real-time application. Studies show that the measurement of rheological characteristics of dough is a relevant control variable for the proper formulation of ingredients and bread-making additives. It is in this context that this work aims to present an alternative method for real-time monitoring of the evolution of the dough behavior during processing with telemetry form. The dough behavior is monitored through the changes in the electrical properties of the motor as affected by the properties of the machine torque that makes the mixture. Results of this work showed that it is possible to record dough deformation during mixing in real time and also demonstrated how wireless technology can contribute to the quality control of a food processing system.

Keywords: hall effect; baking; rheometry; dough rheology; in situ measurement

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About the article

Published Online: 2013-11-09


Citation Information: International Journal of Food Engineering, Volume 9, Issue 4, Pages 505–509, ISSN (Online) 1556-3758, ISSN (Print) 2194-5764, DOI: https://doi.org/10.1515/ijfe-2012-0238.

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Luiz Arthur Malta Pereira, Luciana Vieira Piza, Max Vicente, Aldo Ivan Céspedes Arce, Ana Carolina de Sousa Silva, Adriano Rogério Bruno Tech, and Ernane José Xavier Costa
Food and Bioproducts Processing, 2016, Volume 100, Page 214

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