BBM Magazine Issue-Sayı: 27 July/August - Temmuz/Ağustos 2018

COVER STORY • KAPAK DOSYASI 39 BBM / JULY-AUGUST 2018 • TEMMUZ-AĞUSTOS 2018 duct has been used for moisture control. The correlation between the surface energy and the mo- isture of the product made in the laboratory have been proved by a number of tests. The read data was converted into moisture data with the aid of the defined corre- lation and the improved software. Signals for automatic control of the process have been obtained with reference to moisture data. The obtained signals can be sent (spe- ed, temperature, pressure, heat flux, etc.) to the related points of the process for automation. As a result; it has been determi- ned that faster and more continuous data can be obtai- ned than measurements made by methods known in the laboratory. In addition, rapid processing of the read data is expected to result in less product waste and inade- quate products, via automatic controlling of the proces- ses. It has also been observed that color measurements at different areas of complex figured products are more discriminating and sensitive than the current laboratory conditions. Instead of known process controls; it has emerged that a product quality control system can be used that is supported by proprietary software which provide re- peatable, faster and more reliable results. In this way, product quality and process control will be managed better by fast, simultaneous, continuous reading and evaluation of moisture, color, figure and geometrical properties of baked products flowing continuously and at high speed through conveyors; reports can be generated in different formats. The quality measu- rements of baked pro- ducts such as color, geometry, figure and humidity can be done at high speed with the new combined system. The generated signals from the sensors applied on the line can be used for automatic control of the process and reports can be generated. nel fırınların şematik görünümü ve proses kontrol noktaları verilmektedir. Sonuç olarak; laboratuvarlarda bilinen yöntemlerle yapılan ölçümlerden daha hızlı ve sürekli verilerin elde edilebildiği belirlenmiştir. İlaveten, okunan verilerin hızlı işlenmesi ile, proseslerin otomatik kontrollerinin sağla- nabileceği, ürün firelerinin ve yetersiz kalitedeki ürünlerin daha az olacağı düşünülmektedir. Ayrıca, karmaşık figür- lü ürünlerin farklı bölgelerindeki renk ölçümlerinin mevcut laboratuvar şartlarında ölçülen renk değerlerinden daha ayırt edici ve hassas olduğu gözlenmiştir. Geliştirilen yeni kombine sistem ile; pişirilmiş unlu ma- mullerin renk, geometri, figür ve rutubet gibi ölçümlerinin yüksek hızlarda yapılabileceği belirlenmiştir. Hat üzerine adapte edilen sensörlerden alınan sinyaller, prosesin oto- matik kontrolünde kullanılabilir ve bu sinyaller ile raporlar üretilebilir. Şekil 5. Endüstriyel Tünel Fırın Şematik Görünümü Figure 5. Schematic Outlook of Industrial Tunnel Oven