Optimization of the fermentation process of bread dough using automated process control systems: temperature, humidity and time control

Abstract

Fermentation of bread dough is a key stage in the production of bakery products, which has a significant impact on the quality of the finished product. Optimization of this process with the help of automated process control systems (automated process control systems) makes it possible to increase production efficiency and ensure the stability of product characteristics. This article discusses the use of automated process control systems to control key fermentation parameters - temperature, humidity and time. Research materials and methods include analysis of existing approaches to automating the fermentation process, as well as the development and testing of an experimental installation based on the Siemens SIMATIC S7-1500 industrial controller using PT100 temperature sensors and capacitive humidity sensors. A PID controller with automatic coefficient adjustment was used to control the process. The experimental results demonstrate that the introduction of automated process control systems reduces the fermentation time by 12-18% while increasing the specific volume of finished products by 8-12%. The optimal process parameters are: temperature 28-32 °C, relative humidity 75-80%, fermentation time 180-240 minutes, depending on the dough formulation. The use of automated control systems ensures the accuracy of maintaining the set parameters within ± 0.5 °C for temperature and ± 2% for humidity. Thus, the use of automated process control systems to optimize the fermentation process of bread dough is a promising direction for improving the efficiency of bakery production. It is advisable to direct further research to the development of adaptive control algorithms that take into account the variability of the properties of raw materials and the characteristics of specific technological equipment.