NL9100007A - METHOD FOR CONTROLLING CRUSHING COCOA BUTTER - Google Patents
METHOD FOR CONTROLLING CRUSHING COCOA BUTTER Download PDFInfo
- Publication number
- NL9100007A NL9100007A NL9100007A NL9100007A NL9100007A NL 9100007 A NL9100007 A NL 9100007A NL 9100007 A NL9100007 A NL 9100007A NL 9100007 A NL9100007 A NL 9100007A NL 9100007 A NL9100007 A NL 9100007A
- Authority
- NL
- Netherlands
- Prior art keywords
- mass
- pressing
- cocoa butter
- pressure
- function
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims description 21
- 229940110456 cocoa butter Drugs 0.000 title claims description 11
- 235000019868 cocoa butter Nutrition 0.000 title claims description 11
- 238000005314 correlation function Methods 0.000 claims description 11
- 230000006870 function Effects 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 235000014121 butter Nutrition 0.000 claims description 3
- 230000002349 favourable effect Effects 0.000 claims description 2
- 244000299461 Theobroma cacao Species 0.000 description 6
- 235000009470 Theobroma cacao Nutrition 0.000 description 6
- 239000011159 matrix material Substances 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000012432 gingerbread Nutrition 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
Classifications
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B30—PRESSES
- B30B—PRESSES IN GENERAL
- B30B9/00—Presses specially adapted for particular purposes
- B30B9/02—Presses specially adapted for particular purposes for squeezing-out liquid from liquid-containing material, e.g. juice from fruits, oil from oil-containing material
- B30B9/04—Presses specially adapted for particular purposes for squeezing-out liquid from liquid-containing material, e.g. juice from fruits, oil from oil-containing material using press rams
- B30B9/047—Control arrangements
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/04—Apparatus specially adapted for manufacture or treatment of cocoa or cocoa products
- A23G1/08—Cocoa butter presses
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B30—PRESSES
- B30B—PRESSES IN GENERAL
- B30B15/00—Details of, or accessories for, presses; Auxiliary measures in connection with pressing
- B30B15/26—Programme control arrangements
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B30—PRESSES
- B30B—PRESSES IN GENERAL
- B30B9/00—Presses specially adapted for particular purposes
- B30B9/02—Presses specially adapted for particular purposes for squeezing-out liquid from liquid-containing material, e.g. juice from fruits, oil from oil-containing material
- B30B9/04—Presses specially adapted for particular purposes for squeezing-out liquid from liquid-containing material, e.g. juice from fruits, oil from oil-containing material using press rams
- B30B9/045—Presses specially adapted for particular purposes for squeezing-out liquid from liquid-containing material, e.g. juice from fruits, oil from oil-containing material using press rams co-operating with several adjacent casings
Landscapes
- Engineering & Computer Science (AREA)
- Mechanical Engineering (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
- Fats And Perfumes (AREA)
- Control Of Presses (AREA)
Description
Werkwijze voor het sturen van het afpersen van cacaoboter.Method for controlling the pressing of cocoa butter.
De uitvinding heeft betrekking op een werkwijzevoor het sturen van het afpersen van cacaoboter, waarbijhet persproces plaatsvindt in afhankelijkheid van de pers¬druk en de snelheid van de perszuiger, en gestuurd wordtvolgens beschikbare, empirisch bepaalde krommen.The invention relates to a method for controlling the pressing of cocoa butter, wherein the pressing process takes place in dependence on the pressing pressure and the speed of the pressing piston, and is controlled according to available empirically determined curves.
Bij de thans bekende cacaopersinrichtingen vindteen elektromechanische sturing plaats van het afpersprocesvan de cacaoboter. In een actuele prospectus van VEB Maschi-nenfabrik Heidenau is een dergelijke sturing beschreven.In currently known cocoa press devices, an electromechanical control of the pressing process of the cocoa butter takes place. Such an approach is described in a current prospectus of VEB Maschinenfabrik Heidenau.
De tijdsduur van het persproces resp. het rest-vetgehalte in de cacaoperskoek kan öf door het instelbaretotaalbotergewicht, door meting van de totale zuigerslag,of door handbediening worden begrensd. Het criterium daar¬bij is de via sensoren opgenomen persdruk in het persvatresp. de persdruk en de snelheid van de perszuiger. Verderis het mogelijk om door selectie van één van de voorafgegeven 7 programma's een aanpassing aan de telkens voor¬handen cacaomassa te bereiken. Verder staan nog 4 program¬ma's met verschillende snelheidstrappen ter beschikking,die naar behoefte een langzaam aanpersen mogelijk maken.The duration of the pressing process resp. the residual fat content in the cocoa gingerbread can be limited either by the adjustable total butter weight, by measuring the total piston stroke, or by manual operation. The criterion in this respect is the discharge pressure recorded in sensors in the discharge vessel resp. the discharge pressure and the speed of the discharge piston. It is also possible to achieve an adjustment to the cocoa mass available by selecting one of the 7 predefined programs. In addition, 4 programs with different speed stages are available, which enable slow pressing as required.
Een nadeel is hierbij, dat de perstijd langergekozen wordt, dan absoluut noodzakelijk, en daardoor geenoptimaal persproces wordt verkregen.A drawback here is that the pressing time is selected longer, which is then absolutely necessary, and therefore no optimum pressing process is obtained.
De reden daarvoor is, dat de sturing van het, persproces geschiedt volgens ervaringswaarden van de bedie¬ner. In het bijzonder bij massa's, waar dergelijke erva¬ringswaarden nog niet aanwezig zijn, is dit nadeel duide¬lijk te beperken.The reason for this is that the control of the pressing process takes place according to the experience values of the operator. Particularly in the case of masses where such experience values are not yet present, this drawback can be clearly mitigated.
Het doel van de uitvinding is nu het persprocesI optimaal te laten verlopen. Daarbij stelt de uitvindingzich tot taak het persproces te sturen op basis van para¬meters die kenmerkend zijn voor de massa.The object of the invention is now to optimize the pressing process. The object of the invention is to direct the pressing process on the basis of parameters characteristic of the mass.
Hiertoe voorziet de uitvinding in een werkwijzezoals in de aanhef omschreven, met het kenmerk, dat dei empirisch bepaalde, gunstige perssnelheid wordt ingesteld,de parameters watergehalte en vetgehalte van de massa wordeningevoerd in een meetwaardegeheugen, na 2....4 minuten de druk in het persvat, de afgeperste cacaoboterhoeveelheiden de temperatuur van de massa bepaald wordt, een verge¬lijking plaatsvindt met in het geheugen opgeslagen massaspeci-fieke correlatiefunkties, de meest nabij liggende correla-tiefunktie wordt bepaald, en het persproces verder volgensde geselecteerde correlatiefunktie optimaal wordt gestuurd.To this end, the invention provides a method as described in the preamble, characterized in that the empirically determined, favorable pressing speed is set, the parameters water content and fat content of the mass are entered in a measured value memory, after 2 ... 4 minutes the pressure in the press vessel, the pressed cocoa butter quantities and the temperature of the mass is determined, a comparison is made with mass-specific correlation functions stored in the memory, the nearest correlation function is determined, and the pressing process is further controlled in accordance with the selected correlation function.
De volgens de uitvinding geboden oplossing biedthet voordeel, dat een optimaal persproces verkregen wordt,dat wil zeggen, dat een aanzienlijke verkorting van deperstijd verkregen wordt, terwijl de cacaomassa maximaalwordt ontzien.The solution offered according to the invention offers the advantage that an optimal pressing process is obtained, that is to say that a considerable shortening of the pressing time is obtained, while the cocoa mass is maximally spared.
De werkwijze volgens de uitvinding zal nu naderworden toegelicht aan de hand van een uitvoeringsvoor-beeld:The method according to the invention will now be further elucidated on the basis of an exemplary embodiment:
UitvoeringsvoorbeeldImplementation example
Voor het persen vindt eenmalig de invoering plaatsvan het vet en watergehalte van de te verwerken massa.The pressing of the fat and water content of the mass to be processed takes place once before pressing.
Het persproces vindt plaats met een empirischbepaalde perssnelheid, die bij de gebruikelijke cacaopers-inrichtingen 96....104 mm/min. bedraagt. Na 2...4 minuten,bij voorkeur na 3 minuten, worden door sensoren de drukin het persvat, de temperatuur en de afgeperste cacaoboter¬hoeveelheid bepaald. De uitgangssignalen van de sensorenen de invoerwaarden worden ter evaluatie toegevoerd naareen computer, die deze in de vorm van een matrix in eengeheugen opslaat.The pressing process takes place at an empirically determined pressing speed, which in the conventional cocoa presses 96 ... 104 mm / min. amounts. After 2 ... 4 minutes, preferably after 3 minutes, sensors determine the pressure in the press vessel, the temperature and the pressed cocoa butter quantity. The output signals of the sensors and the input values are fed for evaluation to a computer, which stores them in a memory in the form of a matrix.
In dit geheugen zijn een aantal empirisch bepaalde,massaspecifieke meetparameters opgeslagen, waaruit weermassaspecifieke correlatiefunkties worden gevormd, diei de optimale afpersgraad voor de betreffende massa karak¬teriseren. Deze worden uit de parameters persdruk als funk-tie van de tijd, massatemperatuur, water- en vetgehaltevan de massa, dichtheid van de massa, alsook uit het pers-kamervolume en de boterhoeveelheid als funktie van de tijdi gevormd.A number of empirically determined, mass-specific measurement parameters are stored in this memory, from which weather-mass-specific correlation functions are formed, which characterize the optimum degree of pressure for the respective mass. These are formed from the parameters of the pressure as a function of time, mass temperature, water and fat content of the mass, density of the mass, as well as from the chamber volume and the amount of butter as a function of time.
De correlatiefunkties worden met de in de matrixopgeslagen meetwaarden voor de druk, de temperatuur, ende afgeperste cacaoboterhoeveelheid vergeleken. Uit hetresultaat wordt een optimale correlatiefunktie geselecteerd, die als afpersfunktie wordt uitgegeven.The correlation functions are compared with the measured values for the pressure, the temperature and the pressed cocoa butter quantity stored in the matrix. From the result, an optimal correlation function is selected, which is issued as an extortion function.
Volgens deze funktie wordt het verdere perspro¬ces gestuurd, dat wil zeggen er worden signalen toegevoerdaan het hydraulische systeem van de cacaopers.According to this function, the further pressing process is sent, that is, signals are supplied to the hydraulic system of the cocoa press.
Claims (3)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DD90337154A DD291470A5 (en) | 1990-01-17 | 1990-01-17 | PROCESS FOR CONTROLLING THE COATING OF COCOA BUTTER |
| DD33715490 | 1990-01-17 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| NL9100007A true NL9100007A (en) | 1991-08-16 |
Family
ID=5615964
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| NL9100007A NL9100007A (en) | 1990-01-17 | 1991-01-04 | METHOD FOR CONTROLLING CRUSHING COCOA BUTTER |
Country Status (4)
| Country | Link |
|---|---|
| DD (1) | DD291470A5 (en) |
| DE (1) | DE4040430A1 (en) |
| IT (1) | IT1244899B (en) |
| NL (1) | NL9100007A (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2701889B1 (en) * | 1993-02-23 | 1995-05-24 | Chalonnaises Const Mec Met | Automatic process for determining, commanding and controlling a forced drainage before pressing for discontinuous presses. |
| NL1014739C2 (en) * | 2000-03-24 | 2001-02-05 | Duyvis Machinenfab Bv | Press to separate cocoa mass into cocoa cake and cocoa butter. |
| US6745679B2 (en) * | 2001-07-03 | 2004-06-08 | Ntk Corporation | Grinding sludge compacting machine |
-
1990
- 1990-01-17 DD DD90337154A patent/DD291470A5/en not_active IP Right Cessation
- 1990-12-18 DE DE4040430A patent/DE4040430A1/en not_active Withdrawn
-
1991
- 1991-01-04 NL NL9100007A patent/NL9100007A/en unknown
- 1991-01-14 IT ITRM910023A patent/IT1244899B/en active IP Right Grant
Also Published As
| Publication number | Publication date |
|---|---|
| DD291470A5 (en) | 1991-07-04 |
| ITRM910023A1 (en) | 1992-07-14 |
| ITRM910023A0 (en) | 1991-01-14 |
| IT1244899B (en) | 1994-09-13 |
| DE4040430A1 (en) | 1991-07-18 |
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