Biomedical Engineering Reference
In-Depth Information
production of making loaf breads, assume that the operator's skill is essential
to achieve a satisfactory result. The industrial production exhibits complex and
highly operator-dependent decisions, which are learned through experience and
knowledge. When following the process of a fermented bread baking procedure,
three main sub-processes are accomplished to get perfect baked bread.
•
The first stage in bread making is mixing of the ingredients that are mixed
together under quite ruff conditions, where both shearing and extension are
involved, Hoseney (1994).
•
During the next step, fermentation of the yeast produces carbon dioxide and
ethanol by the fermentation of sugars, Bloksma (1988).
•
The third stage is the baking in oven, in which the final expansion takes place
before the dough structure changes from foam to a sponge, Hoseney (1994).
An example that is showing an artificial sensor system that evaluate the result
from the baking stage and in correspondence with to the human skills, are shown
in Fig. 6.10 below. The artificial system have the ability to develop effective and
operator complementary solutions but also to make use of the operator skills in
specific situations of the baking process.
Also, a similar human related application by physically measuring the crisp
bread quality is demonstrated in Fig. 6.11, Winquist (2000). The crushing of crisp
bread in a chamber is evaluated by a detected sound spectrum. Additional arti-
ficial performance is achieved by fusing the auditory sensor data with tactile and
olfaction data.
Finally, in the stage describing the fermentation process, a sensor has been
Figure 6.11.
A simple method of finding the qualitative properties of crispbread by a sen-
sor equipped chamber is illustrated.
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