Measuring properties of flour, dough, and other solids

Patent metadata

Field	Value
Publication number	US-11150171-B2
Application number	US-201916368017-A
Country	US
Kind code	B2
Filing date	Mar 28, 2019
Priority date	Mar 30, 2018
Publication date	Oct 19, 2021
Grant date	Oct 19, 2021

Abstract

Described herein are systems and methods for the automated adjustment of flour property measurement equipment such as dough rheometers. The systems and methods allow measurements of flour and dough to be performed on different rheometers with consistent results, regardless of the manufacturer or location of the rheometers. The systems and methods described herein allow a second rheometer, for example, that is deployed in the field to provide results that are consistent with a first dough rheometer, for example, that may be at a different location, or the same location but of the same or different manufacturer. The systems and methods can be used to calibrate, remotely and in real-time, dough rheometers that are deployed in various locations.

First claim

What is claimed is:

1. A system for generating a calibrated measurement of one or more properties of a sample mixture, the sample mixture comprising (i) flour of a known flour type at known moisture; and (ii) a controlled amount of liquid adjusted to the known moisture of the sample mixture, the system comprising:
a) at least one first and at least one second measuring device, each measuring device comprising:
I. a mixing container;
II. at least one mixing blade; and
III. at least one torque sensor for generating a time-varying measurement of sample torque encountered by one or more of the at least one mixing blade when mixing the sample mixture in the mixing container;

b) a processor; and
c) a memory having instructions stored thereon, wherein the instructions, when executed by the processor, cause the processor to:
I. adjust the generated time-varying measurement of sample torque of the at least one second measuring device to obtain an adjusted time-varying measurement of sample torque, based on a comparison of:
(i) at least one time-varying measurement of sample torque determined by the at least one first measuring device operating, respectively, on a first portion of a calibration sample comprising the known flour type and a calibration amount of the liquid, and,
(ii) at least one time-varying measurement of sample torque determined by the respective second measuring device operating on a second portion of the calibration sample and an amount of the liquid that is based on the calibration amount of the liquid; and,

II. determine the one or more properties of the sample mixture based on the adjusted time-varying measurement of sample torque.

2. The system of claim 1 , wherein the instructions, when executed by the processor, cause the processor to adjust the generated time-varying measurement of sample torque of the at least one second measuring device using an adjustment model based on the comparison of (i) and (ii).

3. The system of claim 1 , wherein the sample mixture comprises flour of the same type as the calibration sample, but from a different batch than the calibration sample.

4. The system of claim 1 , where the system is a dough rheometer, and the one or more properties include rheological properties that include at least one of water absorption and mixing characteristics.

5. The system of claim 1 , wherein the at least one time- varying measurement of sample torque determined by the at least one first measuring device and the at least one second measuring device, comprises three derived torque curves, where the three derived curves include a down-sampled, time-varying data derived from the at least one torque sensor that measures the time-varying sample torque, the down-sampled time-varying representations including a minimum time-varying torque spectrum, a maximum time-varying torque spectrum, and an average time-varying torque spectrum.

6. The system of claim 5 , wherein the instructions to adjust the generated time-varying measurement of sample torque of the at least one second measuring device, include instructions to generate an adjustment model by comparing (i) at least one of the derived minimum, maximum, and average down-sampled time-varying spectra of sample torque determined by the at least one first measuring device operating, respectively, on a first portion of a calibration sample comprising the known flour type and a calibration amount of the liquid, with (ii) at least one of the derived minimum, maximum, and average down-sampled time-varying spectra of sample torque determined by the at least one second measuring device operating, respectively, on the second portion of the calibration sample comprising the known flour type and the calibration amount of the liquid.

7. The system of claim 6 , wherein the adjustment model further comprises instructions to adjust one or more of the derived minimum, maximum, and average down-sampled time-varying spectra associated with the second measuring device with data from each of the minimum, maximum, and average down-sampled time-varying spectra of sample torque associated with the first measuring device.

8. A system according to claim 1 , wherein the at least one time-varying measurement of sample torque determined by the at least one first measuring device operating, respectively, on a first portion of a calibration sample comprising the known flour type and a calibration amount of the liquid, comprises; at least two different measurements of torque determined by each of the at least one first measuring device operating on the calibration sample, wherein the at least two different measurements are combined.

9. A system according to claim 8 , wherein the at least two different measurements from each first measurement device are combined by averaging.

10. A system according to claim 8 , wherein the at least two different measurements from each first measurement device are combined to provide a combined result from each first measurement device, and the combined result from each first measurement device is further combined to generate a composite result from all of first measurement devices.

11. A system according to claim 1 , wherein each measuring device further comprises at least one temperature sensor for controlling a the thermal input to the sample mixture, and at least one speed sensor for providing a measurement of the at least one mixing blade.

12. A system according to claim 1 , where the comparison is based on at least one of: a regression, a multivariate regression, a linear regression, a multiple linear regression, a multivariate linear regression, a curve fitting, a Honigs' regression, a linear least squares, a Gaussian, and a nearest neighbor determination.

13. A dough rheometer for generating a calibrated measurement of one or more properties of a sample mixture comprising (i) flour of a known flour type at known moisture, and known quantity and (ii) a determined amount of a liquid adjusted to the known moisture of the sample mixture, the dough rheometer comprising:
a) a mixing container;
b) one or more mixing blades;
c) one or more torque sensors for generating a time-varying measurement of sample torque encountered by one or more of the one or more mixing blades when mixing the sample mixture in the mixing container;
d) a processor; and
e) a memory having instructions stored thereon, wherein the instructions, when executed by the processor, cause the processor to:
I. adjust, in real-time, the time-varying measurement of sample torque using torque curve data generated from a set of first calibration rheometers operating, respectively, on one or more calibration samples comprising the known flour type; and adjust the generated time-varying measurement of sample torque using an adjustment model, wherein the adjustment model is based on a comparison of:
a) torque curve data generated from the set of first calibration rheometers, each first calibration rheometer operating on (i) at least one first portion of a calibration sample comprising the known flour type at known moisture and (ii) calibration amount of the liquid, adjusted to the known moisture of the sample mixture; and
b) torque curve data generated by a set of second calibration rheometers operating on a second portion of the calibration sample and an amount of the liquid that is based on the calibration amounts of liquid used in the set of first calibration rheometers; and
II. determine the one or more properties of the sample mixture from the adjusted time-varying measurement of sample torque.

14. The dough rheometer of claim 13 , wherein the torque curve data generated from the set of se

Assignees

• Perkinelmer Health Sci Inc
• Bay State Milling Company
• Perten Instr Of Australia Pty Ltd

Inventors

• Kauffman Charles
• Combs Ashley
• Robinson Jennifer S
• Nelson Darrel
• Alden Ivan Alberto
• Dang Jennifer Minh Chau

Classifications

• A21C1/00

  Mixing or kneading machines for the preparation of dough · CPC title

• G01N2011/0026

  Investigating specific flow properties of non-Newtonian fluids · CPC title

• G01N11/14 Primary

  by using rotary bodies, e.g. vane (G01N11/16 takes precedence) · CPC title

• G01N33/10

  Starch-containing substances, e.g. dough · CPC title

• B29B7/286

  measuring properties of the mixture, e.g. temperature, density (B29B7/283 takes precedence) · CPC title