Deformation Control of Rheological Food Dough using a Forming Process Model

A new approach to the forming control using a forming process model of rheological food dough is presented. Manipulative operations of rheological objects can be found in many industrial fields such as food industry and medical product industry. For example, automatic operations of rheological objects such as food dough are eagerly required in food industry. Since food dough deforms during operation processes, it is necessary to estimate their deformation for the automatic operations. We will propose a forming control of rheological food dough using a forming process model. First, an extensional forming system of food dough is developed. Second, we will examine the deformations of actual food dough. Third, we will propose a forming process model consisting of the expansion part and the residual part. Finally, we will propose forming control using forming process model and will demonstrate the validity of the proposed forming control experimentally.