Deformation control of rheological food dough using a forming process model

Abstract

A approach to forming control using a forming process model of rheological food dough is presented. Manipulative operations of rheological objects can be found in many industrial fields such as the food industry and the medical product industry. For example, automatic operations of rheological objects such as food dough are eagerly required in food industry. Since food dough deforms during operation processes, it is necessary to estimate their deformation for the automatic operations. We propose a forming control of rheological food dough using a forming process model. First, an extensional forming system of food dough is developed. Second, we examine the deformations of actual food dough. Third, we propose a forming process model consisting of the expansion, part and the residual part. Finally, we propose forming control using forming process model and demonstrate the validity of the proposed forming control experimentally.