LAPSE:2021.0675
Published Article
LAPSE:2021.0675
The Supervision of Dough Fermentation Using Image Analysis Complemented by a Continuous Discrete Extended Kalman Filter
Olivier Paquet-Durand, Viktoria Zettel, Abdolrahim Yousefi-Darani, Bernd Hitzmann
July 29, 2021
Dough fermentation is an important step during the preparation of fermented baking goods. For the supervision of dough fermentation, a continuous-discrete extended Kalman filter was applied, which uses an image analysis system as the measurement. By estimation a fixed number of gas bubbles inside the dough, the radius of an average bubble was determined. A mathematical dough model was used by the extended Kalman filter to estimate the radius of the average bubble, the CO2 concentration of the non-gas dough phase and the number of CO2 molecules in the average bubble. During a fermentation of 50 min, the extended Kalman filter estimated that the average radius increased from 50 µm to 127 µm, the CO2 concentration in the non-gas dough increased to 23 mol/m³, and the CO2 amount in the bubble increased from 0.1 × 10−10 to 4 × 10−10 mol. Also, the specific CO2 production rate was estimated to be in the range from 1.5 × 10−3 to more than 4 × 10−3 mol·m³/kg/s. The advantages of an extended Kalman filter for the supervision of the dough fermentation process are discussed.
Keywords
dough fermentation, estimation, extended Kalman filter, model
Suggested Citation
Paquet-Durand O, Zettel V, Yousefi-Darani A, Hitzmann B. The Supervision of Dough Fermentation Using Image Analysis Complemented by a Continuous Discrete Extended Kalman Filter. (2021). LAPSE:2021.0675
Author Affiliations
Paquet-Durand O: Department of Process Analytics and Cereal Science, University of Hohenheim, Garbenstr. 23, 70599 Stuttgart, Germany
Zettel V: Department of Process Analytics and Cereal Science, University of Hohenheim, Garbenstr. 23, 70599 Stuttgart, Germany
Yousefi-Darani A: Department of Process Analytics and Cereal Science, University of Hohenheim, Garbenstr. 23, 70599 Stuttgart, Germany
Hitzmann B: Department of Process Analytics and Cereal Science, University of Hohenheim, Garbenstr. 23, 70599 Stuttgart, Germany
Journal Name
Processes
Volume
8
Issue
12
Article Number
E1669
Year
2020
Publication Date
2020-12-17
Published Version
ISSN
2227-9717
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Original Submission
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PII: pr8121669, Publication Type: Journal Article
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LAPSE:2021.0675
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doi:10.3390/pr8121669
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Jul 29, 2021
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CC BY 4.0
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Jul 29, 2021
 
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Calvin Tsay
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