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Method and device for optimising process management and process control in an arrangement for producing farinaceous products

  • US 7,069,255 B1
  • Filed: 03/21/2000
  • Issued: 06/27/2006
  • Est. Priority Date: 04/28/1999
  • Status: Expired due to Fees
First Claim
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1. Method for optimising the control and monitoring of processes for the production of pasta products, in particular for the production of long or short pasta products, in which raw materials are kneaded intensively in a mixer/kneader and the raw pasta product emerging from a screw press in the form of moist and plastic strands of dough is passed through climate zones of a dyer heated differently and/or with different humidities until final drying, and is then cooled and stabilised in shape with a final moisture content lower than 14%, characterised in that automatic, self-controlling and regulating product quality regulation by means of intelligent software technologies and on-line sensors takes place in each of the mixer/kneader, the screw press, at least one climate zone of the dryer and a diffuser between the screw press and dryer to control and monitor at least one of the moisture content and humidity therein, overriding the traditional control system and line controls during the production process of pasta products, such that the process control and monitoring extends over and to all the part-processes and such that models are set up by the statistical and intelligent software technologies between the process parameters and the properties of the product.

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