BG3521U1 - Monitoring and control system for cocoa mass and couverture production - Google Patents

Abstract

This utility model relates to a system for monitoring and control of the production of cocoa mass and couverture, which will find application in the confectionery industry and in particular in the production of chocolate and chocolate products. The created system for monitoring and control of the production of cocoa mass and couverture comprises a control module (1), bidirectionally connected with a pre-refiner controller (2), a refiner controller (3), a conche controller (4), a thermoregulation module (5) , visualization module (6) and tensometers (7). The thermoregulation module (5) is also bidirectionally connected to the visualization module (6). The created system provides automation of all processes related to the production of cocoa mass, which leads to increasing the quality of the finished product on the basis of fast and precise dosing and shortening the production cycle. The precise processing reduces the technological waste and optimizes costs, which leads to lower production costs and competitive market prices.

Description

11857 Descriptions to utility registration certificates № 04.1 / 15.04.2020 (54) MONITORING AND MANAGEMENT SYSTEM FOR CHOCOLATE AND COUVERT PRODUCTION

Field of technology

This utility model refers to a system for monitoring and managing the production of chocolate mass and couverture, which will find application in the confectionery industry and especially in the production of chocolate and chocolate products.

BACKGROUND OF THE INVENTION

The production of cocoa butter and then chocolate goes through a long and precise process. Cocoa is harvested, fermented and dried, all of which are manual activities that take place where the cocoa trees grow. After collection and fermentation, the cocoa beans are delivered to the processing plants, where they are carefully cleaned and separated from the husk. This is an important procedure, the implementation of which contributes to the formation of delicate aromas. The beans are then ground until a liquid cocoa mixture is reached, which is the basis for the production of chocolate. Then proceed to add the other three main ingredients to the cocoa mass: cocoa butter, sugar and milk. By mixing them according to different recipes, three main types of chocolate are obtained, namely: dark, milk and white chocolate.

Once mixed, the mixture is refined by machines that grind pieces of cocoa and sugar to microscopic proportions. Then the "coaching" process continues, which lasts for long hours and whose duration is determined depending on the different recipes. In the "coaching" process, the chocolate is mixed with additional amounts of cocoa butter and emulsifiers and flavors are added. Prolonged stirring also has a homogenizing effect. During the process, the cocoa butter is mixed with the smallest chocolate particles and a completely homogeneous mixture is obtained.

Prior to shaping, the chocolate must be tempered, which is done by successive heating, cooling and reheating. Tempering gives the chocolate a soft matte shine and leads to its good breaking. Finally, the chocolate is formed into blocks or other products, decorated and packaged.

Technical essence of the utility model

The task of the utility model is to create a system for monitoring and management of the production of chocolate mass and couverture, which will provide both automation of the process and its precise management, for the production of quality products at reduced cost.

The problem was solved by creating a system for monitoring and control of the production of chocolate mass and couverture, including a control module bidirectionally connected to a pre-refiner controller, a refiner controller, a conch controller, a thermoregulation module, a visualization module and strain gauges. . The thermoregulation module is also connected in two directions to the visualization module.

The advantage of the created system is that it provides automation of all processes related to the production of chocolate mass and couverture, which leads to increasing the quality of the finished product on the basis of fast and precise dosing and shortening the production cycle. Precise processing reduces technological waste and optimizes costs, which leads to lower production costs and lower and competitive market price.

Explanation of the attached figure

The present utility model is illustrated in the attached figure 1, which is a schematic diagram of the system for monitoring and managing the production of chocolate mass and couverture, according to the utility model.

Examples of implementation of the utility model

The established system for monitoring and control of the production of chocolate mass and couverture, shown in Figure 1, includes a control module 1, bidirectionally connected to a pre-refiner controller 2, a refiner controller 3, a conch controller 4, a thermoregulation module 5, a

11858 Descriptions to utility registration certificates № 04.1 / 15.04.2020 visualization bis tensometric sensors 7. The thermoregulation module 5 is bidirectionally connected and is the visualization module 6.

The control module 1 consists of a control panel, a central processor and a decentralized peripheral for connection to the dispensers for basic ingredients and for connection to each of the strain gauges 7. The decentralized peripheral for dry components is located near the vessels for dry components and the decentralized periphery for liquid components (fat) is located near the containers for liquid components.

The system is designed to manage the production facilities and means of transport in the line for production of chocolate mass and couverture. From the storage of the raw materials, their dosing and mixing, according to the set recipes, refining, conching, tempering, to the transfer of the chocolate mass for final shaping.

The created system is used as follows.

The control module 1 performs fast and precise control of the dosing and mixing processes of the dry and liquid components, according to the selected recipe. In addition, it sends the necessary parameters to the local process control controllers - pre-refiner controller 2, refiner controller 3 and conch controller 4.

Through the control module 1 the dosing of the additional fats to the conches is carried out, as well as the control of the conveyor belts, carrying out the transport of the products between the main machines in the technological process.

The pre-refiner controller 2 is a local controller for process control in the pre-refiner, which is a system for pre-grinding the solid particles to the required size, suitable for the operation of the next machine and provides the ability to work with crystal sugar.

The local controller for process control in the refiners, controller refiner 3, allows for optimal control, automation and synchronization of the process of grinding solids to the required fineness. Due to the stable distance between the shafts in the refiners, when the solid particles pass between them, the refining is performed to a very fine particle size with their even distribution.

The conch controller 4 simultaneously controls the processes of mixing, plasticizing, liquefying, releasing moisture, separating unwanted volatile aromatic compounds and forming the final taste and aroma of the finished product in the conch machines. The local conch controller 4 and the control module 1 provide the additional amount of fat needed to finalize the final recipe.

The thermoregulation module 5 receives information from the control module 1 about the desired chocolate mass temperature for each conch and buffer vessel, and controls the thermoregulation processes individually for each vessel. By controlling the desired temperature of the chocolate mass of all conches and buffer vessels, energy-efficient control of the heating and cooling processes is achieved.

The visualization module 6, which is connected to the control module 1 and is the thermoregulation module 5, allows to visualize both the whole process of execution of the current recipes and to monitor and archive the energy consumption by the main consumers. This minimizes the recovery time after a possible accident by locating exactly and immediately the cause of the accident. Reliance on highly qualified personnel to perform this detailed diagnosis is avoided and the need for manual process control is limited.

Claims (1)

Claims A system for monitoring and controlling the production of chocolate mass and couverture, characterized in that it comprises a control module (1), a pre-refiner controller (2), a refiner controller (3), a conch controller (4) , is a thermoregulation module (5), is a visualization module (6) and is a strain gauge (7), wherein the thermoregulation module (5) is bidirectionally connected and is the visualization module (6).