 |
F.I.T. Gaerautomat Development of a fully automatic fermenter with automatic determination of the fermentation state Dough fermentation is essential for the bread production process, since not properly fermented doughs lead to low quality breads. Expert personnel do the monitoring of this process manually, which causes quality fluctuations. In this research project, an assistant monitoring system was created to measure changes in the size of the doughs during the fermentation process and if needed adjust parameters such as relative humidity and temperature automatically. This results in uniform growth of the doughs, improving the product quality. An intelligent fermentation system equipped with a LiDAR camera, a movable linear axis and a processing unit was developed. The recognition of the dough pieces from the images and point clouds generated by the LiDAR camera is based on neural network analysis and point cloud processing implemented by the BIBA. Thanks to the vertical linear axis, several bread doughs can be monitored across different baking trays. In addition, it is possible to create and store fermentation reference curves. These can then be used to control temperature and relative humidity in the fermentation chamber to reduce deviationsand to ensure a consistent product quality.. Contact persons: M. Lütjen   Funded by: BMWi Duration: 01.10.2017 - 15.07.2021 See project's publications List all projects |
