Feedback control of food texture system and method

• US 10,070,661 B2
• Filed: 09/24/2015
• Issued: 09/11/2018
• Est. Priority Date: 09/24/2015
• Status: Active Grant

• Current Assignee: Frito-Lay North America Incorporated (PepsiCo Incorporated)
• Original Assignee: Frito-Lay North America Incorporated (PepsiCo Incorporated)
• Inventors: Bai, Ou, Bourg, Jr., Wilfred Marcellien, Fagan, Scott, Michel-Sanchez, Enrique, Mirza, Shahmeer Ali, Richardson, Scott G., Shao, Chen C.
• Primary Examiner(s): STAPLETON, ERIC S
• Application Number:
  US14/864,728
• Publication Number:
  US 20170086479A1
• Time in Patent Office: 1,083 Days
• Field of Search: 99348, 99325, 99486, 99353, 99646, 99468, 99474, 99477, 7386352, 73863, 7386354, 7386381, 7386382, 7386173, 7386482, 702 2, 702 1, 702 22, 702 31, 702 32, 356300, 356301
• CPC Class Codes: A23L 19/18 Roasted or fried products, e.g. snacks or chips
• CPC Class Codes: A23V 2002/00 Food compositions, function of food ingredients or processes for food or foodstuffs
• CPC Class Codes: G01N 2291/023 Solids
• CPC Class Codes: G01N 2291/02466 Biological material, e.g. blood
• CPC Class Codes: G01N 2291/2638 Complex surfaces
• CPC Class Codes: G01N 29/041 on the surface of the material, e.g. using Lamb, Rayleigh or shear waves
• CPC Class Codes: G01N 29/14 using acoustic emission techniques echo of particles G01N29/046; measuring mechanical vibrations or acoustic waves in solids in general G01H1/00
• CPC Class Codes: G01N 29/2418 using optoacoustic interaction with the material, e.g. laser radiation, photoacoustics photoacoustic cells G01N21/1702; measuring characteristics of vibrations by using radiation-sensitive means G01H9/00; acousto-optical conversion techniques for short-range imaging G01S15/8965; sound-producing devices using laser bundle G10K15/046
• CPC Class Codes: G01N 29/4445 Classification of defects
• CPC Class Codes: G01N 33/10 Starch-containing substances, e.g. dough

Abstract

A feedback and feedforward as well as a statistical predictive control system and method for continuously controlling texture of a food snack in a manufacturing process. The feedback system includes a quantitative texture measuring tool that is positioned downstream of a food processing unit. The texture measuring tool continuously measures a texture attribute of food snack from the food processing unit and feeds back texture attribute information to a controller that controls input parameters to food processing unit such that the texture attribute of a resultant food snack falls within an acceptable limit. The texture measuring tool comprises an excitation tool that strikes the food snack and produces an acoustic signal that is processed by a data processing unit. The data processing unit identifies relevant frequencies in the acoustic signal and quantitatively measures a texture attribute based on a correlated model that includes the relevant frequencies.

Claims

1. A feedback system for controlling texture attribute of a food product in a continuous manufacturing process, wherein said system comprises:

a food pre-processing unit;

a food processing unit downstream from said food pre-processing unit;

a texture measuring tool positioned downstream from said food processing unit, said texture measuring tool further comprising;

a housing;

a laser generator attached to said housing;

an acoustic capturing device proximally located to said housing;

a data processing unit in communication with at least said acoustic capturing device;

wherein a laser from said laser generator is directed to non-invasively strike an exterior surface of said food product after its output from said food processing unit, the striking heating the struck surface sufficient to cause rapid thermal expansion of the struck exterior surface thereby producing an acoustic signal to be detected by said acoustic capturing device;

wherein said data processing unit is configured to non-invasively and quantitatively measure said texture attribute of said output food product based on input from said acoustic capturing device generated based on said detected acoustic signal; and

a controller, said controller controlling a plurality of input parameters to said food processing unit and said food pre-processing unit based on input from said texture measuring tool.

2. The feedback system of claim 1 wherein said controller utilizes said texture attribute information to control said plurality of input parameters to said food processing unit and said food pre-processing unit such that a texture attribute of a resultant food product output from said food processing unit falls within an acceptable limit.

3. The feedback system of claim 1 wherein said food product is moving on a production line when said laser strikes said food product.

4. The feedback system of claim 1 wherein said food product is stationary on a production line when said laser strikes said food product.

5. The feedback system of claim 1 wherein said texture attribute is selected from a group comprising:

hardness, fracturability, denseness, crispiness, tooth-pack, surface roughness, oily mouthfeel, surface oiliness, moistness of mass, roughness of mass, and residual greasiness.

6. The feedback system of claim 1 wherein said food product is a starch based food snack.

7. The feedback system of claim 1 wherein said food product is a potato chip.

8. The feedback system of claim 1 wherein said acoustic capturing device is a microphone;

said microphone is configured to be wired to said data processing unit in said texture measuring tool.

9. The feedback system of claim 1 wherein said acoustic capturing device is a microphone;

said microphone is configured to wirelessly connect with said data processing unit in said texture measuring tool.

10. The feedback system of claim 1 wherein said acoustic capturing device is configured to capture said acoustic signal within the frequency range of 0 to 200 kHz.

11. The feedback system of claim 1 wherein said acoustic capturing device is configured to capture said acoustic signal in a single direction.

12. The feedback system of claim 1 wherein said acoustic capturing device is configured to capture sound waves in all directions.

13. The feedback system of claim 1 wherein said food pre-processing unit is selected from a group comprising:

storage station, a food ingredient pre-treatment unit, a peel station or a wash station.

14. The feedback system of claim 1 wherein said food processing unit is selected from a group comprising:

a frying station, a seasoning station or a slicing station.

15. The feedback system of claim 1 wherein said input parameters are selected from a group comprising:

oil input temperature, oil output temperature, oil volume, frying dwell time, slicing thickness, moisture control, or slicing ridges.

16. A feedforward system for controlling texture of a food product in a continuous manufacturing process, wherein said system comprises:

a food pre-processing unit;

a food processing unit;

a texture measuring tool positioned downstream from said food pre-processing unit, said texture measuring tool further comprising;

a housing;

a laser generator attached to said housing;

an acoustic capturing device proximally located to said housing;

a data processing unit in communication with at least said acoustic capturing device;

wherein a laser from said laser generator is directed to non-invasively strike an exterior surface of a food ingredient to be input to said food pre-processing unit, the striking heating the struck surface sufficient to cause rapid thermal expansion of the struck exterior surface thereby producing an acoustic signal to be detected by said acoustic capturing device;

wherein said data processing unit is configured to quantitatively and non-invasively measure an input attribute of said food ingredient to be input based on input from said acoustic capturing device generated based on said detected acoustic signal; and

a controller, said controller controlling a plurality of input parameters to said food processing unit and said food pre-processing unit based on input from the texture measuring tool.

17. The feedforward system of claim 16 wherein said controller utilizes said input attribute information to control said plurality of input parameters to said food processing unit and said food pre-processing unit such that a texture attribute of a resultant food product output from said food processing unit falls within an acceptable limit.

18. The feedforward system of claim 17 wherein said texture attribute is selected from a group comprising:

hardness, fracturability, denseness, crispiness, tooth-pack, surface roughness, oily mouthfeel, surface oiliness, moistness of mass, roughness of mass, and residual greasiness.

19. The feedforward system of claim 16 wherein said input attribute is selected from a group comprising:

moisture, solids content, density, and hardness.

20. The feedforward system of claim 16 wherein said food pre-processing unit is selected from a group comprising:

storage station, a food ingredient pre-treatment unit, a peel station or a wash station.

21. The feedforward system of claim 16 wherein said food processing unit is selected from a group comprising:

a frying station, a seasoning station or a slicing station.

22. The feedforward system of claim 16 wherein said input parameters are selected from a group comprising:

oil input temperature, oil output temperature, oil volume, frying dwell time, slicing thickness, moisture control, or slicing ridges.