The influence of fiber-optic temperature and humidity sensors on the optimization of the baking process in automated production lines

Abstract

The article is devoted to the study of the possibilities of using fiber-optic sensors to monitor temperature and humidity in the baking process on automated production lines. The relevance of the topic is due to the need to ensure consistently high quality of bakery products in conditions of intensification of production. The purpose of the work is to study the potential of fiber-optic sensors as a tool for optimizing the technological parameters of baking bread. The research methodology is based on a combination of analytical and empirical approaches, including analysis of scientific literature, laboratory experiments, and statistical data processing. The empirical base covers the results of testing five types of fiber-optic sensors on three models of baking ovens. It was found that the use of sensors reduces the variability of baking temperature by 24% and humidity by 19% (p<0.01). This ensures an increase in the yield of usable products by 3.6% while reducing energy consumption by 5.2%. It was revealed that in order to achieve maximum effect, it is necessary to optimize the placement of sensors in the baking chamber, taking into account its configuration. The results obtained are important for improving the automated control systems of bakery production and can be used in enterprises of the industry. In the future, it is advisable to expand the range of controlled parameters, as well as adapt the proposed solutions for other types of products.