WO2020201541A1 - Apparatus and method - Google Patents
Apparatus and method Download PDFInfo
- Publication number
- WO2020201541A1 WO2020201541A1 PCT/EP2020/059640 EP2020059640W WO2020201541A1 WO 2020201541 A1 WO2020201541 A1 WO 2020201541A1 EP 2020059640 W EP2020059640 W EP 2020059640W WO 2020201541 A1 WO2020201541 A1 WO 2020201541A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- refining
- composition
- refiners
- refiner
- refined
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims abstract description 267
- 239000000203 mixture Substances 0.000 claims abstract description 254
- 230000008569 process Effects 0.000 claims abstract description 229
- 238000007670 refining Methods 0.000 claims abstract description 163
- 238000002156 mixing Methods 0.000 claims abstract description 49
- 235000009508 confectionery Nutrition 0.000 claims abstract description 48
- 238000012545 processing Methods 0.000 claims abstract description 41
- 239000004615 ingredient Substances 0.000 claims abstract description 34
- 239000002243 precursor Substances 0.000 claims abstract description 16
- 239000002245 particle Substances 0.000 claims description 94
- 230000000704 physical effect Effects 0.000 claims description 57
- 238000009826 distribution Methods 0.000 claims description 54
- 238000003860 storage Methods 0.000 claims description 3
- 230000001052 transient effect Effects 0.000 claims description 3
- 244000299461 Theobroma cacao Species 0.000 description 84
- 235000019219 chocolate Nutrition 0.000 description 72
- 239000000047 product Substances 0.000 description 49
- 238000005259 measurement Methods 0.000 description 17
- 239000007787 solid Substances 0.000 description 12
- 235000009470 Theobroma cacao Nutrition 0.000 description 11
- 239000003925 fat Substances 0.000 description 11
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- 239000007788 liquid Substances 0.000 description 11
- 230000006399 behavior Effects 0.000 description 9
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 4
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- 235000013336 milk Nutrition 0.000 description 2
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- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
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- 150000004665 fatty acids Chemical class 0.000 description 1
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- 239000012530 fluid Substances 0.000 description 1
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- ZZUFCTLCJUWOSV-UHFFFAOYSA-N furosemide Chemical compound C1=C(Cl)C(S(=O)(=O)N)=CC(C(O)=O)=C1NCC1=CC=CO1 ZZUFCTLCJUWOSV-UHFFFAOYSA-N 0.000 description 1
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- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid group Chemical group C(CCCCCCC\C=C/CCCCCCCC)(=O)O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
- 235000014366 other mixer Nutrition 0.000 description 1
- 210000003254 palate Anatomy 0.000 description 1
- IPCSVZSSVZVIGE-UHFFFAOYSA-N palmitic acid group Chemical group C(CCCCCCCCCCCCCCC)(=O)O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 1
- 238000010951 particle size reduction Methods 0.000 description 1
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- 235000019222 white chocolate Nutrition 0.000 description 1
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Classifications
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
- B01F35/00—Accessories for mixers; Auxiliary operations or auxiliary devices; Parts or details of general application
- B01F35/20—Measuring; Control or regulation
- B01F35/22—Control or regulation
- B01F35/2201—Control or regulation characterised by the type of control technique used
- B01F35/2203—Controlling the mixing process by feed-forward, i.e. a parameter of the components to be mixed is measured and the feed values are calculated
-
- 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
- A23G1/0003—Processes of manufacture not relating to composition or compounding ingredients
- A23G1/0026—Mixing; Roller milling for preparing chocolate
- A23G1/0033—Chocolate refining, i.e. roll or mill refining
-
- 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
- A23G1/10—Mixing apparatus; Roller mills for preparing chocolate
- A23G1/12—Chocolate-refining mills, i.e. roll refiners
-
- 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
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
- A23G3/0006—Manufacture or treatment of liquids, pastes, creams, granules, shred or powder
- A23G3/001—Mixing, kneading processes
-
- 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
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
- A23G3/0205—Manufacture or treatment of liquids, pastes, creams, granules, shred or powder
- A23G3/0215—Mixing, kneading apparatus
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
- B01F33/00—Other mixers; Mixing plants; Combinations of mixers
- B01F33/80—Mixing plants; Combinations of mixers
- B01F33/836—Mixing plants; Combinations of mixers combining mixing with other treatments
- B01F33/8361—Mixing plants; Combinations of mixers combining mixing with other treatments with disintegrating
- B01F33/83613—Mixing plants; Combinations of mixers combining mixing with other treatments with disintegrating by grinding or milling
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
- B01F35/00—Accessories for mixers; Auxiliary operations or auxiliary devices; Parts or details of general application
- B01F35/20—Measuring; Control or regulation
- B01F35/21—Measuring
- B01F35/212—Measuring of the driving system data, e.g. torque, speed or power data
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
- B01F35/00—Accessories for mixers; Auxiliary operations or auxiliary devices; Parts or details of general application
- B01F35/20—Measuring; Control or regulation
- B01F35/22—Control or regulation
- B01F35/2201—Control or regulation characterised by the type of control technique used
- B01F35/2209—Controlling the mixing process as a whole, i.e. involving a complete monitoring and controlling of the mixing process during the whole mixing cycle
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B02—CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
- B02C—CRUSHING, PULVERISING, OR DISINTEGRATING IN GENERAL; MILLING GRAIN
- B02C4/00—Crushing or disintegrating by roller mills
- B02C4/02—Crushing or disintegrating by roller mills with two or more rollers
- B02C4/04—Crushing or disintegrating by roller mills with two or more rollers specially adapted for milling paste-like material, e.g. paint, chocolate, colloids
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B02—CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
- B02C—CRUSHING, PULVERISING, OR DISINTEGRATING IN GENERAL; MILLING GRAIN
- B02C4/00—Crushing or disintegrating by roller mills
- B02C4/28—Details
- B02C4/32—Adjusting, applying pressure to, or controlling the distance between, milling members
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B02—CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
- B02C—CRUSHING, PULVERISING, OR DISINTEGRATING IN GENERAL; MILLING GRAIN
- B02C4/00—Crushing or disintegrating by roller mills
- B02C4/28—Details
- B02C4/32—Adjusting, applying pressure to, or controlling the distance between, milling members
- B02C4/36—Adjusting, applying pressure to, or controlling the distance between, milling members in mills specially adapted for paste-like materials
-
- G—PHYSICS
- G05—CONTROLLING; REGULATING
- G05B—CONTROL OR REGULATING SYSTEMS IN GENERAL; FUNCTIONAL ELEMENTS OF SUCH SYSTEMS; MONITORING OR TESTING ARRANGEMENTS FOR SUCH SYSTEMS OR ELEMENTS
- G05B13/00—Adaptive control systems, i.e. systems automatically adjusting themselves to have a performance which is optimum according to some preassigned criterion
- G05B13/02—Adaptive control systems, i.e. systems automatically adjusting themselves to have a performance which is optimum according to some preassigned criterion electric
- G05B13/04—Adaptive control systems, i.e. systems automatically adjusting themselves to have a performance which is optimum according to some preassigned criterion electric involving the use of models or simulators
- G05B13/041—Adaptive control systems, i.e. systems automatically adjusting themselves to have a performance which is optimum according to some preassigned criterion electric involving the use of models or simulators in which a variable is automatically adjusted to optimise the performance
-
- G—PHYSICS
- G05—CONTROLLING; REGULATING
- G05B—CONTROL OR REGULATING SYSTEMS IN GENERAL; FUNCTIONAL ELEMENTS OF SUCH SYSTEMS; MONITORING OR TESTING ARRANGEMENTS FOR SUCH SYSTEMS OR ELEMENTS
- G05B17/00—Systems involving the use of models or simulators of said systems
- G05B17/02—Systems involving the use of models or simulators of said systems electric
-
- G—PHYSICS
- G05—CONTROLLING; REGULATING
- G05B—CONTROL OR REGULATING SYSTEMS IN GENERAL; FUNCTIONAL ELEMENTS OF SUCH SYSTEMS; MONITORING OR TESTING ARRANGEMENTS FOR SUCH SYSTEMS OR ELEMENTS
- G05B19/00—Programme-control systems
- G05B19/02—Programme-control systems electric
- G05B19/418—Total factory control, i.e. centrally controlling a plurality of machines, e.g. direct or distributed numerical control [DNC], flexible manufacturing systems [FMS], integrated manufacturing systems [IMS] or computer integrated manufacturing [CIM]
- G05B19/41885—Total factory control, i.e. centrally controlling a plurality of machines, e.g. direct or distributed numerical control [DNC], flexible manufacturing systems [FMS], integrated manufacturing systems [IMS] or computer integrated manufacturing [CIM] characterised by modeling, simulation of the manufacturing system
Definitions
- the present invention relates to an apparatus for, and a method of, processing, at least in part, a confectionery product.
- the textural properties, for example smoothness, of confectionery products such as chocolate contribute, at least in part, to a quality thereof.
- a goal of refining of chocolate paste is to achieve a target particle size distribution of the refined chocolate paste so as to achieve a desired smoothness.
- natural variability of the ingredients of chocolate paste may result in batch-to-batch variability of the refined chocolate paste, such that some batches fail to meet quality criteria and/or further refining is required, thereby increasing wastage and/or process inefficiency such that throughput is decreased.
- a first aspect provides an apparatus for processing, at least in part, a confectionery product, comprising:
- a set of mixers including a first mixer, for mixing one or more ingredients to provide a composition, wherein the composition is a precursor for the confectionery product; and a set of refiners, including a first refiner and optionally a second refiner, for refining, at least in part, the composition to provide a refined composition;
- the apparatus further comprises: a set of sensors, including a first sensor configured to determine a first process output of the set of mixers, of the mixing and/or of the composition; and
- a controller configured to control a first process input of the set of refiners based, at least in part, on the determined first process output using a control model, wherein the control model relates the determined first process output, a first target property of the set of refiners, of the refining and/or of the refined composition and the first process input of the set of refiners.
- a second aspect provides a method of controlling, at least in part, processing of a confectionery product, comprising:
- composition wherein the composition is a precursor for the confectionery product
- a third aspect provides a tangible non-transient computer-readable storage medium having recorded thereon instructions which when implemented by a computer device including a processor and a memory, cause the computer device to perform a method according to the second aspect.
- the first aspect provides an apparatus for processing, at least in part, a confectionery product, the apparatus comprising:
- a set of mixers including a first mixer, for mixing one or more ingredients to provide a composition, wherein the composition is a precursor for the confectionery product; and a set of refiners, including a first refiner and optionally a second refiner, for refining, at least in part, the composition to provide a refined composition;
- the apparatus further comprises: a set of sensors, including a first sensor configured to determine a first process output of the set of mixers, of the mixing and/or of the composition; and
- a controller configured to control a first process input of the set of refiners based, at least in part, on the determined first process output using a control model, wherein the control model relates the determined first process output, a first target property of the set of refiners, of the refining and/or of the refined composition and the first process input of the set of refiners.
- the first process output of the set of mixers is fed forward to the set of refiners, which is downstream of the set of mixers, thereby enabling dynamic, proactive control of the set of refiners to thereby increase a throughput of the refined composition and/or improve the refining, for example improve a particle size distribution of particles included in the composition that are refined by the refining.
- the refining responsive to monitoring of the upstream mixing, the refining is controlled, for example adjusted, accordingly, thereby accounting for variability in the ingredients, for example.
- batch-to-batch variability is improved because the first target property for each batch is achieved individually, thereby accounting for natural variability of the mixed ingredients.
- wastage and/or further refining is reduced and/or avoided, such that throughput is increased.
- parameters of the mixing of the composition are indicators of the required refining for that particular composition, for example batch thereof.
- the refining may be controlled specifically for that particular composition.
- refining of the particular composition to the desired particle size distribution may be performed more efficiently since the refining may be controlled appropriately for that particular composition, for example to start the refining with a larger particles and/or with smaller particles.
- a throughput of the refining may be increased since each composition may be refined individually to the desired particle size distribution, for example, rather than refining each composition (i.e. batch) by the predetermined degree of refining.
- the apparatus is for processing, at least in part, a batch of the confectionery product (i.e. patch processing c.f. continuous processing).
- the confectionery product comprises and/or is chocolate.
- a process of making chocolate comprises mixing of ingredients of the chocolate in a mixer (also known as a paster), to provide a paste (i.e. the composition) and refining (i.e. reducing) of a particle size of the paste.
- a mixer also known as a paster
- refining i.e. reducing
- the particle size of the as-mixed composition is typically in a range from about 700 to about 3000 pm and the consistency of the as-mixed composition is typically described as coarse or, as far as a semi-liquid is concerned, as having low viscosity.
- Refining is typically a two-stage process including:
- Pre-refining in which the particle size distribution of the composition is reduced by passing the composition through a gap (also known as a nip) between rollers in a two-rolls refiner (also known as a pre-refiner).
- the gap is typically adjustable, for example in a range from about 100 pm to about 300 pm.
- the pre-refiner serves to adjust the composition’s (for example the paste’s) rheological properties and reduce particle size; and
- Refining in which the particle size distribution of the composition is then further reduced to required specification by passing the composition similarly through one or more sets of five- rolls refiners (i.e. one or more steps of refining).
- the pre-refined composition for example paste
- the pre-refined composition is supplied to one or more five-rolls refiners, which include five pressed rolls stack having different rolls temperatures, which serve to achieve the required product fineness (i.e. particle size distribution of the refined composition) and which typically delimits a throughput of the process.
- this second stage of the refining is typically the rate determining step and may be thus parallelized to increase throughput.
- Refining is typically the final particle size control step, before the refined composition is supplied to one or more conching units.
- the particle size distribution of the composition is typically about 250 pm or less and the pre-refined composition may be described as a semi-liquid, a paste or dough-like.
- the particle size is typically 30 pm or less and the refined composition (also known as flake) may be described as a powder having a fluffy structure.
- the composition comprises particles, having a first (i.e. an initial) particle size distribution (PSD) which is modified by the refining to a second (i.e. refined) particle size distribution of the refined composition.
- the refining reduces a mean, a median (i.e. D50), a mode and/or another characteristic such as D90 of the first particle size distribution and/or reduces a standard deviation (SD), a variance (var) and/or a span (D90 - D10) / D50 of the first particle size distribution.
- the composition comprises particles having the first (i.e. initial) particle size distribution and the refined composition comprises particles having a second (i.e. refined) particle size distribution, wherein a D50, a D90, a SD, a var and/or a span of the second PSD is less than of the first PSD.
- a target particle size for the composition after each stage of pre-refining and refining, including the one or more steps of refining is, moreover, desirable to achieve a low variability in the particle size and optionally, a low variability in rheological properties of the pre-refined composition.
- a high variability in the particle size and optionally, the rheological properties causes variability in a quality of the final product (i.e. the confectionery) and/or reduces a yield of downstream refiners.
- the particles take up fat depending on their size, physical properties and/or chemical properties.
- the particle size has an influence on the rheological properties of the composition.
- a total surface area is increased such that more fat can be taken up, whereby the composition becomes "more solid” and a viscosity thereof is increased. Consequently, variations in the particle size affect the rheological properties of the composition.
- a low variability in particle size is desirable to attenuate variations in the rheological properties of the composition.
- the rheological properties of the composition may still vary due to differences in physical and/or chemical properties of the raw materials (i.e. the ingredients), for example from batch-to-batch due to different natural sources of the raw materials.
- Particle size distributions of the composition and of the refined composition may be measured using a Mastersizer 3000 (RTM) with Hydro MV dispersion unit (Malvern Panalytical Ltd, UK), according to the manufacturer’s instructions, following ultrasonic pre-dispersion of samples thereof in an organic solvent.
- RTM Mastersizer 3000
- Hydro MV dispersion unit Hydro MV dispersion unit
- the composition comprises and/or is a paste.
- a paste may be defined as a mixture of a solid phase and a liquid phase or alternatively, as a dense suspension, exhibiting properties between liquid and solid.
- Many pastes retain their shapes against gravity, like solids. However, at high shear stresses, pastes begin to flow, thereby implying a yield stress i.e. a critical stress for transition from solid-like to fluid-like behaviour. Furthermore, most of these pastes exhibit thixotropic behaviour, such that their viscosities decreases with time, suggesting structure breakup.
- Textural properties of chocolate include:
- meltability the way in which chocolate melts completely in the mouth
- these textural properties contribute, at least in part, to a quality of the chocolate.
- the quality of the chocolate may be, in turn, improved.
- the smoothness and hence quality of the chocolate may be improved by refining the particle size distribution to a desired, refined particle size distribution.
- These textural properties of chocolate are determined, at least in part, by the rheological properties and/or particle size distribution of chocolate.
- controlling the rheological properties and/or particle size distribution of chocolate is important in order to control, for example consistently maintain or improve, the textural properties of the chocolate.
- the rheology of chocolate is complex, as detailed below, with significant interplay between variables.
- the raw ingredients for chocolate are sourced naturally, further variability is introduced into the process of chocolate making, for example from batch-to-batch.
- Chocolate is Theologically complex both above and below its broad melting range. Chocolate shows semi-solid behaviour at room temperature (20 to 25 °C).
- Chocolate melts into liquid form (strictly, a dense suspension of non-colloidal particles) at temperatures very close to oral temperature that is about 30 to 32 °C. At room temperature, chocolate typically comprises about 10% liquid cocoa butter but this increases to 100% when the chocolate is fully molten above 35 °C. Generally, chocolate contains about 70% of solid sugar, some cocoa solids and crystalline cocoa butter, which are dispersed in a continuous fat-phase cocoa butter. Different commercial chocolates can be found and are categorized into three primary groups that differ in content of cocoa solids, milk, and cocoa butter: dark chocolate, milk chocolate, and white chocolate. Cocoa butter is extracted from cocoa mass (ground cocoa beans) by pressing.
- Cocoa butter triglyceride is mainly formed from Palmitic (P), Stearic (S), and Oleic (O) fatty acids. Due to the presence of these triglycerides, cocoa butter is forms six different crystal structures with different melting behaviours. Chocolate crystallinity is greatly influenced by temperature treatment during processing, fat content, and triglycerides type. Usually, chocolates are made by pouring or extruding melt chocolate into a mould at temperature around 30 °C and cool down to retain the desired shape.
- lecithin and optionally PGPR has a viscosity decreasing effect similar to that achieved by adding 1-3 wt.% cocoa butter. After around 5 wt.%, addition of more lecithin increases the yield stress while the plastic viscosity of the melt continues to drop. The addition of only a (very) small quantity of water is sufficient for the plastic viscosity and yield stress to increase significantly.
- Particle size distribution is another important parameter, which plays a role in chocolate rheological behaviour. Particularly, the size distribution of the solid particles greatly influences the rheological properties of chocolate: the larger the particles, the lower the yield value, and also the lower the viscosity, but to a lesser extent.
- Cocoa particle size varies from 15 to 30 pm. A bimodal particle size distribution with a small amount of fine and large amount of coarse particles may reduce the apparent viscosity. An increase in temperature above the melting point of fat will cause the plastic viscosity to decrease but the yield stress to rise. Conching mainly affects the yield stress, which decreases considerably particularly during the first hours of conching. Chocolate having a relatively low plastic viscosity is easier to pump while chocolate having a relatively low yield stress pours more easily into moulds.
- Liquid chocolate for producing solid moulded bars typically has a plastic viscosity in a range from about 1 to about 20 Pa.s and a yield stress in a range from about 10 to about 200 Pa.
- Liquid chocolate for enrobings typically has a plastic viscosity in a range from about 0.5 to about 2.5 Pa.s and a yield stress in a range from about 0 to about 20 Pa.
- Particle sizes of chocolate and chocolate products strongly influence the mouth feel of the chocolate product— a very small particle size produces a“smooth” sensation in the mouth.
- a very small particle size produces a“smooth” sensation in the mouth.
- the presence of particles larger 30 pm is a critical quality parameter for chocolate.
- plasticity Important factors in the context of measuring plasticity include (i) content of solids; (ii) size and shape of crystalline particles; (iii) persistence of crystalline particles nuclei when changing temperature; and (iv) mechanical working of the fats. Further, a texture of the chocolate mass is governed by the measured plasticity. The quality, which is in chocolate production also referred as "tenderness" is essentially dependent upon the measured plasticity. The maximum attainable degree of tenderness is often an important attribute for the best chocolate quality.
- Plasticity can be measured in different ways. For example, the hardness of the fat at different temperatures can be measured, e.g. using a penetrometer, such as a Humboldt penetrometer. Plasticity measurement can also be used for controlling the effectiveness of tempering in solid chocolate mass based upon measurements with a sensitive penetrometer. Other measurements can also be used to measure surface hardness. Characteristics and quality of liquid chocolate mass critically depend upon viscosity, while the texture of the solidified chocolate mass is also governed by plasticity. However, the two properties are related. Specifications for different grades of the chocolate mass during the controlling of the production cycle can include the viscosity of the liquid chocolate mass determined at temperatures somewhat above its melting point, e.g. by a viscometer. Measurement of rheological properties
- Measurement of the rheological properties of cocoa and chocolate products may be according to IOCCC (International Office of Cocoa, Chocolate, and Sugar Confectionery),“Viscosity of Cocoa and Chocolate Products (Analytical Method: 46),” CABISCO, Brussels, 2000.
- T shear stress (Pa)
- D shear rate (s 1 ).
- the apparatus is for processing, at least in part, the confectionery product, for example chocolate.
- the apparatus may be suitable, more generally, for processing other products, such as paints and/or pharmaceuticals, that are similarly processed by mixing ingredients and subsequent refining.
- the apparatus is for processing, at least in part, a product, for example a confectionery product, a paint or a pharmaceutical product.
- the composition is a precursor for the confectionery product. That is, the confectionery product is derived, at least in part, from the composition.
- the confectionery product may be produced directly from the refined composition, for example without further processing thereof.
- the confectionery product may be produced indirectly from the refined composition, for example following further processing thereof.
- the refined composition may be an ingredient of the confectionery product.
- the apparatus comprises the set of mixers, including the first mixer, for mixing one or more ingredients to provide the composition.
- the ingredients are mixed for a period of time, so as to improve a homogeneity of the composition, for example by dispersing particles relatively more uniformly therein.
- a rheology of the mixture i.e. the composition, for example a paste
- the first mixer comprises and/or is a jacket mixer (also known as a jacketed mixer).
- jacket mixers are heated, for example by a water jacket, to a temperature in a range from 40 °C to 45 °C Other mixers are known.
- the set of mixers includes a second mixer, similar to and/or the same as the first mixer.
- the first mixer and the second mixer are arranged mutually in series, such that the composition is mixed successively by the first mixer and the second mixer.
- the first mixer and the second mixer are arranged mutually in parallel, such that a first portion of the composition is mixed in the first mixer and a second portion, for example a remaining portion, of the composition is mixed in the second mixer.
- the set of mixers includes M mixers, including the first mixer, wherein M is a natural number greater than or equal to 1 , for example 1 ,2, 3, 4, 5, 6, 7, 8, 9 or more.
- the M mixers are arranged mutually in series and/or mutually in parallel. Ingredients
- the one or more ingredients include one or more of cocoa and/or a derivative thereof for example cocoa liquor, chocolate crumb and/or cocoa butter, milk powder, fat, sugar and/or an emulsifier and any combinations of these.
- the set of refiners includes the first refiner and optionally the second refiner, for refining, at least in part, the composition to provide a refined composition.
- the first refiner comprises and/or is a pre-refiner, for example a two-rolls refiner, having a controllable and/or an adjustable gap, for example in a range from about 100 pm to about 200 pm, a controllable and/or an adjustable pressure and/or a controllable and/or an adjustable speed, so as to control and/or adjust a particle size distribution of the pre-refined composition.
- a particular gap may be provided and/or maintained by controlling a corresponding pressure, such as sufficient pressure to maintain a gap defined by a stop.
- a particle size distribution of the pre-refined composition may be refined.
- Differential speed control is typically used for roll stack refiners (for example 5-roll refiners).
- the speed ratio between roll 5 and roll 2 of the 5-roll refiners is equal to the factor of particle size reduction from pre-refined paste to refiner flake.
- the composition after pre-refining may be known as a pre-refined composition.
- the second refiner comprises and/or is a refiner, for example a three-rolls refiner or a five-rolls refiner, having 2 and 4 gaps respectively, including an adjustable gap as described with respect to the first refiner, an adjustable pressure and/or an adjustable speed.
- the first gap of the second refiner is an adjustable gap.
- one or more of the gaps of the second refiner are adjustable gaps, for example the gap between the first roller and the second roller thereof while gaps between other rollers may be fixed.
- the second refiner comprises a plurality N of such refiners, where N is a natural number of at least 2, for example 2, 3, 4, 5, 6, 7, 8, 9 or more.
- the plurality N of such refiners is arranged mutually in series and/or in parallel, such that the composition is refined successively and/or in parallel by the plurality N of such refiners.
- the second refiner comprises 4 five-roll refiners. It should be understood that the refined composition is thus that composition refined by the last gap of the last such refiner.
- the apparatus comprises the set of sensors, including the first sensor configured to determine the first process output of the set of mixers, of the mixing and/or of the composition.
- the first sensor determines the first process output of the set of mixers, of the mixing and/or of the composition.
- the first sensor is communicatively coupled to the set of mixers. It should be understood that the first sensor is communicatively coupled to the controller.
- the first process output of the set of mixers, of the mixing and/or of the composition comprises and/or is a current, a voltage, a power, a torque, a speed and/or a pressure (i.e. sensed measurements) of the set of mixers, for example the first mixer.
- the set of mixers, for example the first mixer comprises an electric motor and the current, the power, the torque, the speed and/or the pressure is of, for example drawn by or applied by, the electric motor.
- the peak paster current is an inference of a physical property, or a combination of physical properties, of the paste.
- the physical properties may include a rheological property such as a plastic viscosity or a yield stress and/or a particle size distribution of the paste.
- differences in the physical property, or the combination of physical properties, of the paste are due, at least in part, to the particular ingredients included in a particular batch. Since the mixing is performed under controlled and relatively constant conditions from batch to batch, such as using the same mixer, the same speed of mixing and/or at the same temperature, even relatively small variations in the peak paster current from batch to batch may be attributable to the respective pastes being mixed.
- downstream refining of that particular batch may be specifically controlled accordingly so as to refine the batch to thereby provide the targeted property of the refined paste for that particular batch.
- peak paster current a voltage, a power, a torque, a speed and/or a pressure of the mixing
- the first process output of the set of mixers, of the mixing and/or of the composition is an inference of a physical property, or a combination of physical properties, of the composition.
- the physical properties may include a rheological property such as a plastic viscosity or a yield stress and/or a particle size distribution of the composition.
- the first process output comprises and/or is a peak (i.e. maximum) current, a peak voltage, a peak power, a peak torque, a peak speed and/or a peak pressure (i.e. sensed measurements) of the set of mixers, for example the first mixer.
- a peak i.e. maximum current
- a peak voltage i.e. maximum
- a peak power i.e. maximum
- a peak torque i.e. sensed measurements
- the first process output comprises and/or is a moving average (i.e. maximum) current, a moving average voltage, a moving average power, a moving average torque, a moving average speed and/or a moving average pressure (i.e. sensed measurements) of the set of mixers, for example the first mixer.
- a moving average i.e. maximum
- a moving average voltage i.e. maximum
- a moving average power i.e. maximum
- a moving average torque i.e. sensed measurements
- the first process output comprises and/or is a peak moving average (i.e. maximum) current, a peak moving average voltage, a peak moving average power, a peak moving average torque, a peak moving average speed and/or a peak moving average pressure (i.e. sensed measurements) of the set of mixers, for example the first mixer.
- a peak moving average i.e. maximum current
- a peak moving average voltage i.e. maximum
- a peak moving average power i.e. maximum
- a peak moving average torque i.e. sensed measurements
- the first sensor is configured to obtain, acquire, receive and/or sense a first sensed measurement (also known as an operational figure) of a set of sensed measurements for and/or of the set of mixers, of the mixing and/or of the composition and to determine the first process output therefrom.
- a first sensed measurement also known as an operational figure
- the first sensor comprises and/or is a soft-sensor (also known as a software sensor).
- soft-sensors are tools used for measuring one or more process or quality attributes that are calculated by software from a variety of inputs variables using statistical treatment such Partial Least Squares (PLS) or Recursive Least Squares (RLS).
- PLS Partial Least Squares
- RLS Recursive Least Squares
- the set of sensors comprises and/or is a set of soft- sensors, including the first sensor wherein the first sensor comprises and/or is a soft-sensor.
- the set of sensors transmits (i.e. sends) the first set of process outputs of the set of mixers to the controller. Controller
- the apparatus comprises the controller configured to control the first process input of the set of refiners based, at least in part, on the determined first process output using the control model.
- the controller controls the refining of the composition based, at least in part, on the prior mixing of the composition, for example by controlling a gap and/or a temperature of the first refiner according to a current, such as a peak moving average current, of the first mixer.
- a current such as a peak moving average current
- the controller comprises and/or is a computer, including at least a processor and a memory, configured to control the first process input of the set of refiners.
- the controller comprises and/or is a programmable logic controller (PLC), configured to control the first process input of the set of refiners.
- PLC programmable logic controller
- Other controllers are known.
- the first process input of the set of refiners comprises and/or is a refining aperture, for example a nip such as an adjustable nip of refining rollers, a speed, a pressure and/or a temperature of the set of refiners, for example the first refiner .
- a degree of refining of the composition may be controlled by controlling the set of refiners, for example the first refiner and/or the second refiner, thereby controlling a particle size distribution of the composition.
- the controller is configured to control the first process input of the set of refiners by increasing or decreasing the first process input of the set of refiners, for example within a predetermined range.
- the controller is configured to control the first process input of the set of refiners continuously, intermittently, periodically and/or responsively, for example in response to the first process output transitioning outside a predetermined range.
- the control model relates the determined first process output, the first target property of the set of refiners, of the refining and/or of the refined composition and the first process input of the set of refiners.
- the control model may relate a motor current, such as a peak moving average current, of the first mixer (i.e. the first process output of first set process outputs of the set of mixers, of the mixing and/or of the composition), a target physical property, or a combination of physical properties, of the composition (i.e. the first target property of the set of refiners, of the refining and/or of the refined composition) and a nip of the first refiner (i.e. the first process input of the set of refiners).
- a motor current such as a peak moving average current
- the first mixer i.e. the first process output of first set process outputs of the set of mixers, of the mixing and/or of the composition
- a target physical property i.e. the first target property of the set of refiners
- a physical property, or a combination of physical properties, of the composition may be inferred from the motor current of the set of mixers, for example the first mixer, and this can be used to define a degree of refining required so as to achieve the target particle size distribution.
- the first target property of the set of refiners, of the refining and/or of the refined composition comprises and/or is a rheological property for example a plastic viscosity or a yield stress and/or a particle size distribution of the composition (i.e. combinations thereof).
- MPC Model Predictive Controller
- real-time measurement of controlled variables of the set of mixers may be passed to a Model Predictive Controller (MPC) to control the process and achieve a low variability in the chocolate mass particle size and optionally, maximize refining throughput.
- MPC is an advanced method of process control, where a set of constraints is satisfied and finite time-horizon optimization is achieved by predicting future events and takes control actions accordingly.
- at least one operational figure (i.e. first input output) of at least one two-rolls refiner (i.e. first refiner), such gap (distance between feeding rolls), and optionally, one or more operational figures of at least one five-rolls refiners (i.e. one or more second refiners), such gap and rolls temperatures may be adjusted to predicted MPC optimal set-points to keep the process, particularly a particle size distribution of the composition within specification (i.e. target), while throughput is maximized.
- control model is developed using first process outputs previously- determined from previous compositions and first process inputs of the set of refiners previously-required for the respective previous compositions to achieve the first target property for the set of refiners, of the refining and/or of the refined composition, for example using algorithms, mathematical modelling, numerical regression such as linear and non-linear regression and/or machine learning such as using a generalized linear model (GLM), a random forest, logistic regression, a support vector machine, K-nearest neighbours, a decision tree, AdaBoost, XGBoost, a neural network for example a convolutional neural network, time- series classification, a recurrence plot, a linear mixed model, and/or an ensemble of two or more thereof.
- GLM generalized linear model
- AdaBoost AdaBoost
- XGBoost XGBoost
- the set of sensors includes a second sensor configured to determine a second process output of the set of refiners, of the refining and/or of the refined composition;
- the controller is configured to control a second process input of the set of refiners based, at least in part, on the determined second process output using the control model, wherein the control model relates the determined second process output, a second target property of the set of refiners, of the refining and/or of the refined composition and the first process input of the set of refiners.
- the second process output of the set of refiners is fed back into refiners, along with the first process output of the set mixers, for example, which is fed forward to the set refiners, thereby further enabling dynamic, proactive control of the set of refiners to thereby increase a throughput of the refined composition and/or improve the refining, for example improve a particle size distribution of particles included in the composition that are refined by the refining.
- the refining responsive to monitoring of the upstream mixing and the refining, the refining is controlled, for example adjusted, accordingly, thereby accounting for variability in the ingredients, for example.
- a gap of the first refiner may be controlled based, at least in part, on a motor current of the first mixer and a motor current of the first refiner so as to achieve a target particle size distribution of the composition.
- the second sensor may be generally as described with respect to the first sensor.
- the second process output of the set of refiners, of the refining and/or of the refined composition comprises and/or is a physical property, or a combination of physical properties, such as a rheological property for example a plastic viscosity or a yield stress and/or a particle size distribution of the refined composition, preferably a particle size distribution of the refined composition.
- the second process input of the set of refiners comprises and/or is a refining aperture, for example a nip such as an adjustable nip of refining rollers, a speed and/or a pressure of the set of refiners, for example the first refiner.
- the second target property of the set of refiners, of the refining and/or of the refined composition comprises and/or is a physical property, or a combination of physical properties, such as a rheological property for example a plastic viscosity or a yield stress and/or a particle size distribution of the refined composition.
- the set of sensors includes a third sensor configured to determine a third process output of the set of refiners, of the refining and/or of the refined composition; and the controller is configured to control a third process input of the set of refiners based, at least in part, on the determined third process output using the control model, wherein the control model relates the determined third process output, a third target property of the set of refiners, of the refining and/or of the refined composition and the third process input of the set of refiners.
- the third process output of the set of refiners is fed back into refiners, along with the first process output of the set mixers, for example, which is fed forward to the set refiners, thereby further enabling dynamic, proactive control of the set of refiners to thereby increase a throughput of the refined composition and/or improve the refining, for example improve a particle size distribution of particles included in the composition that are refined by the refining.
- the refining responsive to monitoring of the upstream mixing and the refining, the refining is controlled, for example adjusted, accordingly, thereby accounting for variability in the ingredients, for example.
- a gap and/or a temperature of the first refiner may be controlled based, at least in part, on a motor current of the first mixer, a motor current of the first refiner and a throughput so as to achieve a target particle size distribution of the composition and a target throughput of the refined composition.
- the third sensor may be generally as described with respect to the first sensor.
- the third process output of the set of refiners, of the refining and/or of the refined composition comprises and/or is a current, a voltage, a power, a torque, a speed and/or a pressure of the set of refiners, for example the first refiner.
- the third process input of the set of refiners comprises and/or is a temperature, for example a roll temperature of refining rollers, of the set of refiners, for example the first refiner.
- the first target property of the third set of target properties of the set of refiners, of the refining and/or of the refined composition comprises and/or is a throughput of the refined composition.
- the apparatus is for processing, at least in part, a batch of the confectionery product wherein the confectionery product comprises and/or is chocolate, the apparatus comprising:
- the set of mixers including the first mixer, for mixing the one or more ingredients to provide the composition, wherein the composition is a precursor for the confectionery product and wherein the composition comprises and/or is a paste;
- the set of refiners including the first refiner and the second refiner, for refining, at least in part, the composition to provide the refined composition
- the first refiner comprises and/or is a two-rolls refiner and wherein the second refiner comprises a five-roll refiner
- apparatus further comprises:
- the set of sensors including the first sensor configured to determine the first process output of the set of mixers, wherein first sensor comprises and/or is a first soft-sensor and wherein the first process output of the set of mixers is a current, preferably a peak moving average current of an electric motor of the first mixer;
- the controller configured to control the first process input of the set of refiners based, at least in part, on the determined first process output using the control model, wherein the control model relates the first process output of the set of mixers, the first target property of the set of refiners, of the refining and/or of the refined composition of the composition and the first process input of the set of refiners, wherein the first process input of the refiners comprises and/or is a gap of the first refiner and wherein the first target property of the set of refiners, of the refining and/or of the refined composition of the composition comprises and/or is a physical property, or a combination of physical properties, of the composition.
- the preferred apparatus may comprise a second sensor and/or a third sensor, as described above.
- the second aspect provides a method of controlling, at least in part, processing of a confectionery product, comprising:
- composition wherein the composition is a precursor for the confectionery product
- determining a first process output associated with the mixing and/or of the composition determining a first process output associated with the mixing and/or of the composition; and controlling a first process input for the refining based, at least in part, on the determined first process output using a control model, wherein the control model relates the determined first process output, a first target property associated with the refining and/or of the composition and the first process input for the refining.
- the controlling, the processing, the confectionery product, the mixing, the one or more ingredients, the composition, precursor, refining, refined composition, determining, first process output, first set of process outputs, the first process input, the set of process inputs, the control model, the first target property and/or the first set of target properties may be as described with respect to the first aspect.
- the method is of controlling, at least in part, processing of a batch of the confectionery product (i.e. patch processing c.f. continuous processing).
- the determined first process output comprises and/or is a current, a voltage, a power, a torque, a speed and/or a pressure of the mixing.
- the first process input for the refining comprises and/or is a refining aperture, for example a nip such as an adjustable nip of refining rollers.
- the first target property of the set of refiners, of the refining and/or of the refined composition comprises and/or is a physical property, or a combination of physical properties such as a rheological property for example a plastic viscosity or a yield stress and/or a particle size distribution of the composition.
- the method comprises:
- control model relates the second process output associated with the refining and/or of the refined composition, a second target property associated with the refining and/or of the refined composition and the second process input associated with the refining.
- the second process output associated with the refining and/or of the refined composition comprises and/or is a current, a voltage, a power, a torque, a speed and/or a pressure associated with the refining.
- the first process input associated with the refining comprises and/or is a refining aperture, for example a nip such as an adjustable nip of refining rollers, a speed and/or a pressure of the refining.
- the second target property associated with the refining and/or of the refined composition comprises and/or is a physical property, or a combination of physical properties, such as a rheological property for example plastic viscosity or a yield stress and/or a particle size distribution of the refined composition.
- the method comprises:
- control model relates the third process output associated with the refining and/or of the refined composition, a third target property of the set of refiners, of the refining and/or of the refined composition and the third process input of the set of refiners.
- the third process output associated with the refining and/or of the refined composition comprises and/or is a current, a voltage, a power, a torque, a speed and/or a pressure of the refining.
- the second process input of the refining comprises and/or is a temperature, for example a roll temperature of refining rollers.
- the first target property of the third set of target properties associated with the refining and/or of the refined composition comprises and/or is a throughput of the refined composition.
- the method is of controlling, at least in part, processing of a batch of the confectionery product wherein the confectionery product comprises and/or is chocolate, comprising:
- composition is a precursor for the confectionery product and wherein the composition comprises and/or is a paste;
- the composition to provide a refined composition
- the refining comprises refining using a first refiner and a second refiner, wherein the first refiner comprises and/or is a two-rolls refiner and wherein the second refiner comprises a five-roll refiner;
- the method further comprises: determining the first process output of a first set of process outputs associated with the mixing, wherein the determining is by a first soft-sensor and wherein the first process output of the set of mixers is a current, preferably a peak moving average current of an electric motor of the first mixer; and
- control model relates the first process output associated with the mixing, the first target property of the set of refiners, of the refining and/or of the refined composition associated with the composition and the first process input for the refining, wherein the first process input of the refiners comprises and/or is a gap of the first refiner and wherein the first target property of the set of refiners, of the refining and/or of the refined composition of the composition comprises and/or is a physical property, or a combination of physical properties, of the composition.
- the third aspect provides a tangible non-transient computer-readable storage medium having recorded thereon instructions which when implemented by a computer device including a processor and a memory, cause the computer device to perform a method according to the second aspect.
- the term “comprising” or “comprises” means including the component(s) specified but not to the exclusion of the presence of other components.
- the term“consisting essentially of or“consists essentially of” means including the components specified but excluding other components except for materials present as impurities, unavoidable materials present as a result of processes used to provide the components, and components added for a purpose other than achieving the technical effect of the invention, such as colourants, and the like.
- Figure 1 schematically depicts an apparatus according to an exemplary embodiment
- Figure 2 schematically depicts a method according to an exemplary embodiment
- Figure 3 schematically depicts an apparatus according to an exemplary embodiment
- Figure 4 shows graphs of process outputs for the apparatus of Figure 3
- Figure 5 shows graphs of a process output of Figure 4, in more detail
- Figure 6 shows graphs of the process outputs of Figure 4, in more detail
- Figure 7 shows graphs of process outputs for the apparatus of Figure 3
- Figure 8 shows a graph of correlation of process outputs for the apparatus of Figure 3
- Figure 9 shows a graph of correlation of process outputs for the apparatus of Figure 3.
- Figure 1 schematically depicts an apparatus 10 according to an exemplary embodiment.
- the apparatus 10 is for processing, at least in part, a confectionery product.
- the apparatus 10 comprises a set of mixers 100, including a first mixer 100A, for mixing one or more ingredients I to provide a composition C, wherein the composition C is a precursor for the confectionery product.
- the apparatus 10 comprises a set of refiners 200, including a first refiner 200A and optionally a second refiner 200B (not shown), for refining, at least in part, the composition C to provide a refined composition RC.
- the apparatus 10 comprises a set of sensors 300, including a first sensor 300A configured to determine a first process output 120A of the set of mixers 100, of the mixing and/or of the composition C.
- the apparatus 10 comprises a controller 400 configured to control a first process input 210A of the set of refiners 200 based, at least in part, on the determined first process output 120A using a control model 500, wherein the control model 500 relates the determined first process output 120A, a first target property 210A* of the set of refiners 200, of the refining and/or of the composition C and the first process input 210A of the set of refiners 200.
- the apparatus 10 may be optionally as described herein, for example with respect to the first aspect and/or adapted to implement the method as described herein, for example with respect to the second aspect.
- Figure 2 schematically depicts a method according to an exemplary embodiment.
- the method is of controlling, at least in part, processing of a confectionery product.
- one or more ingredients are mixed to provide a composition, wherein the composition is a precursor for the confectionery product.
- a first process output associated with the mixing and/or of the composition is determined.
- a first process input for the refining is controlled based, at least in part, on the determined first process output using a control model, wherein the control model relates the determined first process output, a first target property associated with the refining and/or of the composition and the first process input for the refining.
- the composition is refined, at least in part, to provide a refined composition.
- the method may include any of the steps described herein, for example with respect to the second or the first aspect.
- Figure 3 schematically depicts an apparatus 30 according to an exemplary embodiment.
- the apparatus 30 is as described with respect to the apparatus 10 and like reference signs denote like features, description of which is not repeated.
- the apparatus 30 comprises the first mixer 100A and a set of refiners 200, with a first refiner 200A (particularly, a two-roll refiner i.e. a pre-refiner).
- the apparatus 30 further comprises the second refiner 200B, comprising N five-roll refiners: R1 to RN.
- the apparatus 30 comprises the first sensor 300A (particularly a soft-sensor), a second sensor 300B and a third sensor 300C communicatively coupled to the first mixer 100A, the first refiner 200A, the first second refiner 200B.R1 and the Nth second refiner 200B.RN, and to the controller 400.
- the first sensor 300A determines the physical property, or a combination of physical properties, of the composition C, using a measured current of the first mixer 100A (i.e. the first process output 120A of the set of mixers 100).
- the second sensor 300B determines the particle size distribution of the composition C, using the physical property, or a combination of physical properties, determined by the sensor 300A by using the first process output 120A of the first set of mixers 100 (sensor 300A) and a set of process inputs 210 of the set of refiners 200 (i.e. pre-refiner gap, refiner R1 and refiner RN gaps).
- the third sensor 300C determines the throughput of the refined composition RC, using the current of the first to Nth second refiners 200B.R1 to 200B.RN (i.e. the second process output 220B of the set of refiners 200).
- the controller 400 controls the gap of the first refiner 200A (i.e. the first process input 210A of the set of refiners 200), as described previously.
- the controller 400 controls the respective gaps and roll temperatures of the first to Nth second refiners 200B.R1 to 200B.RN respectively, as described previously with respect to the gap of the first refiner 200A, mutatis mutandis. In this way, quality of the refined composition RC may be better maintained and/or improved, since the particle size distribution of the refined composition RC is better controlled, while the throughput increases, as described previously.
- the particle size of a material i.e. the composition
- the efficiency of the process is increased, for example maximized
- the apparatus 30 includes three soft-sensors:
- Paster soft-sensor 300A which receives the mixer current 120A from the mixer 100A and provides the predicted paste physical property, or a combination of physical properties, to the particle size distribution (d90) soft-sensor 300B;
- Particle size distribution (d90) soft-sensor 300B which receives the predicted paste physical property, or a combination of physical properties, 120B from the paster soft- sensor 300A and the respective gaps of the first refiner 200A and of the first to Nth second refiners 200B.R1 to 200B.RN and provides a predicted particle size distribution to the controller 400;
- Refiner throughput soft-sensor 300C which receives the refiner current 120C from the first to Nth second refiners 200B.R1 to 200B.RN and provides a predicted throughput to the controller 400.
- At least one operational figure of a motor associated with the paster i.e. the first mixer 100A
- the paster is continuously measured and the process is adjusted based on paste’s predicted physical property, or a combination of physical properties.
- the predicted physical property is used in addition to process inputs such the first refiner 200A gap and first and Nth second refiners, 200B.R1 and 200B.RN, gaps to predict particle size distribution (Particle size soft-sensor).
- at least one operational figure such as the motor current, of at least one motor associated with at least one roller of one or more five-rolls refiners (i.e. first and Nth second refiners 200B.R1 and 200B.RN) is continuously measured and used to infer throughput (Throughout soft-sensor).
- Model Predictive Controller (i.e. the controller 400 including the model 500) is used to control the process and achieve a low variability in the confectionary mass particle size and maximize refining throughput.
- MPC is an advanced process control method, where a set of constraints is satisfied and optimization is achieved by predicting future events and takes respective control actions.
- At least one operational figure of at least one refiner such as gap (distance between feeding rolls), pressure, speed and/or temperature, one or more operational figures of at least one five-rolls refiners, such gap, pressure, speed and/or temperature, are adjusted to predicted MPC optimal set-points to keep process (in this case, particle size) within specification (target), while throughput is maximized.
- the apparatus 30 is for processing, at least in part, the confectionery product, wherein the confectionery product is chocolate.
- the composition C is a precursor for the confectionery product, particularly a paste.
- the one or more ingredients I are crumb, fats and an emulsifier.
- the refined composition RC is flake.
- the apparatus 30 comprises the set of mixers 100, including the first mixer 100A, for mixing one or more ingredients I to provide the composition C.
- the first mixer 100A is a jacket mixer.
- the set of refiners 200 includes the first refiner 200A and the second refiner 200B, for refining, at least in part, the composition C to provide a refined composition RC.
- the first refiner 200A is a pre-refiner, having an adjustable gap in a range from about 100 pm to about 300 pm.
- the second refiner 200B (R1 , RN) comprises a plurality N of such refiners 200.
- the plurality N of such refiners 200B is arranged mutually in parallel, such that the composition C is refined in parallel by the plurality N of such refiners 200, so as to increase throughput.
- the second refiner 200B comprises N five- roll refiners 200.
- the apparatus 30 comprises the set of sensors 300, including the first sensor 300A configured to determine the first process output 120A of the first set of process outputs 120 of the set of mixers 100, of the mixing and/or of the composition C.
- the first process output 120A of the set of mixers 100 is a current of the first mixer 100A.
- the first mixer 100A comprises an electric motor and the current is drawn by the electric motor.
- the first process output 120A is a peak moving average (i.e. maximum) current of the first mixer 100A.
- the first sensor 300A is a soft-sensor, labelled mixer soft sensor.
- the apparatus 30 comprises the controller 400 configured to control the first process input 210A of the set of refiners 200 based, at least in part, on the determined first process output 120A of the first set of process outputs 120 using the control model 500.
- the controller 400 is a computer, including at least a processor and a memory, configured to control the first process input 210A of the set of refiners 200.
- the first process input 210A of the set of refiners 200 is a refining aperture, particularly a nip, of the first refiner 200A.
- the controller 400 is configured to control the first process input 210A of the set of refiners 200 by increasing or decreasing the first process input 210A of the set of refiners 200.
- the controller 400 is configured to control the first process input 210A of the set of refiners 200 continuously.
- the control model 500 relates the first process output 120A of the first set of process outputs 120 of the set of mixers 100, the first target property 210A* of the first set of target properties 210* of the refined composition RC and the first process input 21 OA of the first set of process inputs 210 of the set of refiners 200.
- the control model 500 relates peak moving average current of the first mixer 100A (i.e.
- the first process output 120A of first set process outputs of the set of mixers 100 a target physical property, or a combination of physical properties, of the composition C (i.e. the first target property 21 OA* of the first set of target properties 210* of the composition C) and a nip of the first refiner 200A (i.e. the first process input 21 OA of the first set of process inputs 210 of the set of refiners 200).
- the set of sensors 300 includes a second sensor 300B configured to determine a second process output 120B of the set of refiners 200, of the refining and/or of the refined composition RC; and
- the controller 400 is configured to control a second process input 21 OB of the set of refiners 200 based, at least in part, on the determined second process output 120B using the control model 500, wherein the control model 500 relates the determined second process output 120B, a second target property 21 OB* of the set of refiners 200, of the refining and/or of the refined composition RC and the second process input 21 OB of the set of refiners 200.
- the second process output 120B of the set of refiners 200 is a gap of the second refiner 200B, a gap of the second refiner 200B.R1 and a gap of the Nth second refiner 200B.R2.
- the second process output 120B of the set of refiners 200 includes the predicted physical property, or a combination of physical properties, provided by the first sensor 300A.
- the second process input of the set of refiners 200 is the gap and a temperature of the second refiner 200B, the gap and a temperature of the second refiner 200B.R1 and the gap and a temperature of the Nth second refiner 200B.R2.
- the second target property 21 OB* of the set of refiners 200 is a particle size distribution, particularly D90, of the refined composition RC.
- the set of sensors 300 includes a third sensor 300C configured to determine a third process output 120C of the set of refiners 200, of the refining and/or of the refined composition RC; and
- the controller 400 is configured to control a third process input of the set of refiners 200 based, at least in part, on the determined third process output 120C using the control model 500, wherein the control model 500 relates the determined first process output 120C, a third target property 21 OC* of the set of refiners 200, of the refining and/or of the refined composition RC and the third process input of the set of refiners 200.
- the third process output 120C of the set of refiners 200 is the refiner current 120C from the first to Nth second refiners 200B.R1 to 200B.RN.
- the third process input of the set of refiners 200 is the second process input of the set of refiners 200 is the gap and a temperature of the second refiner 200B, the gap and a temperature of the second refiner 200B.R1 and the gap and a temperature of the Nth second refiner 200B.R2.
- the third target property 210A* of the set of refiners 200 is a target throughput of the refined composition RC.
- Figure 4 shows graphs of process outputs for the apparatus of Figure 3.
- Figure 4 shows graphs, as a function of time during about 1 .5 hours of processing of 5 batch cycles, of:
- A. throughput of the refined composition (kg/h) (referred to as Line 8A flake flow and Line 8B flake flow);
- refiner R1 current (A) (referred to as R3 current (A)) and refiner RN current (A) (referred to as R4 current (A));
- pre-refiner current (A) (referred to as PR current);
- Figure 5 shows graphs, as a function of time during about 1 .5 hours of processing, of: A. paster current (A);
- Figure 6 shows graphs of the process outputs of Figure 4, in more detail
- Figure 6 shows graphs, as a function of time during about 1 1 .5 hours of processing, of:
- A. throughput of the refined composition (kg/h) (referred to as Line 8B flake flow);
- B. refiner R1 current (A) (referred to R3 current (A)) and refiner RN current (A) (referred to as R4 current (A));
- pre-refiner current (A) (referred to as PR current);
- the refiner R1 and the refiner RN were operational throughout the processing.
- the gaps for the pre-refiner, the refiner R1 and the refiner RN are maintained constant throughout the processing.
- the peak paster current is the peak value of 40 s moving average paster current.
- Correlation between the peak paster current, the refiner R1 current, the refiner RN current and the throughput of the refined composition is apparent from visual inspection. Particularly, local maxima and local minima in the peak paster current, the refiner R1 current, the refiner RN current and the throughput of the refined composition are temporally aligned.
- peak paster current is an inference of a paste physical property, or a combination of physical properties
- Figure 7 shows graphs of process outputs for the apparatus of Figure 3.
- Figure 7 shows graphs, as a function of time during 72 hours of processing, of:
- refiner R1 current (A) (referred to as R3 current (A)) and refiner RN current (A) (referred to as R4 current (A));
- pre-refiner current (A) (referred to as PR current).
- the refiner R1 and the refiner RN were operational throughout the processing.
- the gaps for the pre-refiner, the refiner R1 and the refiner RN are maintained constant throughout the processing.
- the peak paster current is the peak value of 40 s moving average paster current. Correlation between the peak paster current, the refiner R1 current, the refiner RN current and the throughput of the refined composition is apparent from visual inspection. Particularly, local maxima and local minima in the peak paster current, the refiner R1 current, the refiner RN current and the throughput of the refined composition are temporally aligned.
- Figure 8 shows a graph of correlation of process outputs for the apparatus of Figure 3.
- Figure 8 shows a scatter chart of refiner RN current (referred to as VT_R4 R4: Current) of the composition as a function of peak paster current (A) (referred to as max filtered paster current), during 72 hours of processing.
- the throughput of the refined composition varied between about 2500 kg/h and about 4200 kg/h.
- the peak paster current varied between about 590 A and about 675 A.
- the linear line of best fit has a product moment correlation coefficient of 0.71 , which is good, thereby demonstrating the relationship between the refiner RN current and the peak paster current.
- Figure 9 shows a graph of correlation of process outputs for the apparatus of Figure 3.
- Figure 9 shows a scatter chart of throughput (kg/h) (also known as continuous flake flow measurement) of the refined composition as a function of peak paster current (A) (referred to as max filtered paster current), during 72 hours of processing.
- the throughput of the refined composition varied between about 2500 kg/h and about 4200 kg/h.
- the peak paster current varied between about 590 A and about 675 A.
- the linear line of best fit has a product moment correlation coefficient of 0.40, thereby on the threshold of indicating a relationship.
- the mathematical correlation will be less strong.
- the invention provides an apparatus for, and a method of, processing, at least in part, a confectionery product that increases a throughput of the process while improving a quality of the confectionery product. Attention is directed to all papers and documents which are filed concurrently with or previous to this specification in connection with this application and which are open to public inspection with this specification, and the contents of all such papers and documents are incorporated herein by reference.
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Abstract
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CA3132786A CA3132786C (en) | 2019-04-05 | 2020-04-03 | Apparatus for and method of processing a confectionery product |
BR112021019403A BR112021019403A2 (en) | 2019-04-05 | 2020-04-03 | Apparatus and method |
AU2020251202A AU2020251202B2 (en) | 2019-04-05 | 2020-04-03 | Apparatus and method |
EP20716790.9A EP3945839A1 (en) | 2019-04-05 | 2020-04-03 | Apparatus and method |
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GB1904872.7A GB2582825B (en) | 2019-04-05 | 2019-04-05 | Apparatus and method |
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AU (1) | AU2020251202B2 (en) |
BR (1) | BR112021019403A2 (en) |
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EP3827670A1 (en) * | 2019-11-29 | 2021-06-02 | Hamburg Dresdner Maschinenfabriken Verwaltungsgesellschaft mbH | Process line for producing chocolate with different process stages |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
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DE4243262A1 (en) * | 1992-12-19 | 1994-06-23 | Buehler Ag | Process for regulating the grinding and installation for carrying out the process |
EP3241449A1 (en) * | 2016-05-02 | 2017-11-08 | Bühler AG | Apparatus and method for processing food masses |
WO2018189275A1 (en) * | 2017-04-12 | 2018-10-18 | Nestec S.A. | Process for reducing the viscosity of fat based compositions |
WO2018196970A1 (en) * | 2017-04-26 | 2018-11-01 | Bühler AG | Self-optimizing, adaptive industrial chocolate production system, and corresponding method thereof |
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US4184204A (en) * | 1978-10-06 | 1980-01-15 | Beloit Corporation | Programmable refiner controller |
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2019
- 2019-04-05 GB GB1904872.7A patent/GB2582825B/en active Active
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2020
- 2020-04-03 WO PCT/EP2020/059640 patent/WO2020201541A1/en unknown
- 2020-04-03 BR BR112021019403A patent/BR112021019403A2/en unknown
- 2020-04-03 EP EP20716790.9A patent/EP3945839A1/en active Pending
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Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE4243262A1 (en) * | 1992-12-19 | 1994-06-23 | Buehler Ag | Process for regulating the grinding and installation for carrying out the process |
EP3241449A1 (en) * | 2016-05-02 | 2017-11-08 | Bühler AG | Apparatus and method for processing food masses |
WO2018189275A1 (en) * | 2017-04-12 | 2018-10-18 | Nestec S.A. | Process for reducing the viscosity of fat based compositions |
WO2018196970A1 (en) * | 2017-04-26 | 2018-11-01 | Bühler AG | Self-optimizing, adaptive industrial chocolate production system, and corresponding method thereof |
Cited By (1)
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EP3827670A1 (en) * | 2019-11-29 | 2021-06-02 | Hamburg Dresdner Maschinenfabriken Verwaltungsgesellschaft mbH | Process line for producing chocolate with different process stages |
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GB2582825B (en) | 2022-12-07 |
CA3132786C (en) | 2023-12-12 |
AU2020251202B2 (en) | 2023-03-16 |
GB2582825A8 (en) | 2020-10-21 |
AU2020251202A1 (en) | 2021-11-18 |
GB2582825A (en) | 2020-10-07 |
BR112021019403A2 (en) | 2021-11-30 |
CA3132786A1 (en) | 2020-10-08 |
GB201904872D0 (en) | 2019-05-22 |
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