Non-invasive monitoring of the doneness of a baked product

Details Non-invasive monitoring of the doneness of a baked product Non-invasive monitoring of the doneness of a baked product

1999-08-17

2000-06-20

Yeung, George C.

Food or edible material: processes, compositions, and products

Measuring, testing, or controlling by inanimate means

99327, 99332, 99335, 99342, 426233, 426523, A23L 100, G05B 100

Patent

active

060775521

ABSTRACT:
A method and apparatus is provided for the monitoring of the doneness of a baked product without invasively contacting the baked product. An impact is directed against a side of the baked product, and the resulting flex distance due to the propagation of the impact through the baked product is measured. Both the impact and the resulting flex are preferably performed without direct physical contact with the baked product. The flex response time from the impact is compared to a pre-stored threshold, and if the flex response time is less than the threshold, a doneness signal is generated. The doneness signal may be used, for example, to control the baking process, and can be used for the automated monitoring of baked products in a commercial baking environment. The doneness signal can further be used, for example, to control either the baking dwell time, the oven temperature, or both, or to control other baking variables.

REFERENCES:
patent: 5019972 (1991-05-01), Rim
patent: 5319266 (1994-06-01), Chu et al.
patent: 5426580 (1995-06-01), Yoshida et al.
"Air Transducers with High Acoustic Impedance"; Lynnworth, Panametrics, Inc., Waltham, MA 02154.
"On Line, Noncontact Baking Monitor for Bread"; CFW Research, 1999, pp. 1-5.
"Acoustically Isolated Paired Air Transducers for 50-, 100-,200-, or 500-kHz Applications"; Lynnworth et al., Transactions on Ultrasonics, Ferroelectrics and Frequency Control, vol. 44, No. 5, Sep. 1997.

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