PREDICTION AND MINIMISATION OF KNEADING PROBLEMS IN COOKIE MAKING (Q3189963): Difference between revisions
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(Removed claim: summary (P836): Objective of the project_x000D_ The TANDEM project proposes the application of data analysis tools in the process of manufacturing GRUOO SIRO biscuits, which allow to obtain a predictive model that takes advantage of the correlations between the characteristics of the flour, the processing processes and cookies and an industrial target property index (IPO) to optimise the process of making cookies._x000D_ To achieve this, the experimental meth...) |
(Created claim: summary (P836): Objective of the project_x000D_ The TANDEM project proposes the application of data analysis tools in the process of manufacturing GRUOO SIRO biscuits, which allow to obtain a predictive model that takes advantage of the correlations between the characteristics of the flour, the processing processes and cookies and an industrial target property index (IPO) to optimise the process of making cookies._x000D_ To achieve this, the experimental method...) |
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Objective of the project_x000D_ The TANDEM project proposes the application of data analysis tools in the process of manufacturing GRUOO SIRO biscuits, which allow to obtain a predictive model that takes advantage of the correlations between the characteristics of the flour, the processing processes and cookies and an industrial target property index (IPO) to optimise the process of making cookies._x000D_ To achieve this, the experimental methodology necessary to establish a database that allows reliable and robust results can be obtained._x000D_ _x000D_ is more relevant to the process of establishing such a process. Kneading operation is essential in SIRO GROUP manufacturing processes and mainly affects the final texture of the products. During this operation it is necessary to: I) the care and control of the specific duration times of kneading, ii) order of addition of ingredients, iii) water temperature iv) temperature of the dough itself... among other factors._x000D_ _x000D_ It is expected that through the correlations a model will be obtained that evaluates the technological fitness of the flours that are in process and allows them to classify and act so that their behaviour is optimal in the preparation of cookies._x000D_ _x000D_ _x000D_ as a result:_x000D_ — will increase the robustness of the Siro Group processes allowing a rapid response and a high degree of adaptation to the variability of flours, always obtaining homogeneous and quality products._x000D_ — It will reduce the number of wastes and batches of non-compliant products that can be between 1.5 % and 3 % of total production, which represents a significant economic cost and inefficiency in the use of resources. (English) | |||||||||||||||
Property / summary: Objective of the project_x000D_ The TANDEM project proposes the application of data analysis tools in the process of manufacturing GRUOO SIRO biscuits, which allow to obtain a predictive model that takes advantage of the correlations between the characteristics of the flour, the processing processes and cookies and an industrial target property index (IPO) to optimise the process of making cookies._x000D_ To achieve this, the experimental methodology necessary to establish a database that allows reliable and robust results can be obtained._x000D_ _x000D_ is more relevant to the process of establishing such a process. Kneading operation is essential in SIRO GROUP manufacturing processes and mainly affects the final texture of the products. During this operation it is necessary to: I) the care and control of the specific duration times of kneading, ii) order of addition of ingredients, iii) water temperature iv) temperature of the dough itself... among other factors._x000D_ _x000D_ It is expected that through the correlations a model will be obtained that evaluates the technological fitness of the flours that are in process and allows them to classify and act so that their behaviour is optimal in the preparation of cookies._x000D_ _x000D_ _x000D_ as a result:_x000D_ — will increase the robustness of the Siro Group processes allowing a rapid response and a high degree of adaptation to the variability of flours, always obtaining homogeneous and quality products._x000D_ — It will reduce the number of wastes and batches of non-compliant products that can be between 1.5 % and 3 % of total production, which represents a significant economic cost and inefficiency in the use of resources. (English) / rank | |||||||||||||||
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Property / summary: Objective of the project_x000D_ The TANDEM project proposes the application of data analysis tools in the process of manufacturing GRUOO SIRO biscuits, which allow to obtain a predictive model that takes advantage of the correlations between the characteristics of the flour, the processing processes and cookies and an industrial target property index (IPO) to optimise the process of making cookies._x000D_ To achieve this, the experimental methodology necessary to establish a database that allows reliable and robust results can be obtained._x000D_ _x000D_ is more relevant to the process of establishing such a process. Kneading operation is essential in SIRO GROUP manufacturing processes and mainly affects the final texture of the products. During this operation it is necessary to: I) the care and control of the specific duration times of kneading, ii) order of addition of ingredients, iii) water temperature iv) temperature of the dough itself... among other factors._x000D_ _x000D_ It is expected that through the correlations a model will be obtained that evaluates the technological fitness of the flours that are in process and allows them to classify and act so that their behaviour is optimal in the preparation of cookies._x000D_ _x000D_ _x000D_ as a result:_x000D_ — will increase the robustness of the Siro Group processes allowing a rapid response and a high degree of adaptation to the variability of flours, always obtaining homogeneous and quality products._x000D_ — It will reduce the number of wastes and batches of non-compliant products that can be between 1.5 % and 3 % of total production, which represents a significant economic cost and inefficiency in the use of resources. (English) / qualifier | |||||||||||||||
point in time: 13 October 2021
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Revision as of 23:45, 12 October 2021
Project Q3189963 in Spain
Language | Label | Description | Also known as |
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English | PREDICTION AND MINIMISATION OF KNEADING PROBLEMS IN COOKIE MAKING |
Project Q3189963 in Spain |
Statements
181,054.0 Euro
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362,108.0 Euro
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50.0 percent
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27 September 2018
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27 March 2020
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GALLETAS SIRO, S.A.
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34023
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Objetivo del proyecto_x000D_ El proyecto TANDEM propone la aplicación de herramientas análisis de datos en el proceso de fabricación de galletas de GRUOO SIRO, que permitan obtener un modelo predictivo que aproveche las correlaciones existentes entre las características de las harina, los procesos de elaboración e galletas y un índice de propiedades objetivo (IPO) industrial para optimizar el proceso de elaboración de galletas._x000D_ Para conseguirlo se pondrá a punto la metodología experimental necesaria para establecer una base de datos que permita obtener resultados fiables y robustos._x000D_ _x000D_ De todas las etapas u operaciones de proceso sobre las que se puede establecer una correlación el amasado es tal vez la más relevante. La operación de amasado es esencial en los procesos de fabricación de GRUPO SIRO y afecta principalmente a la textura final de los productos. Durante esta operación es necesario: i) el cuidado y control de los tiempos de duración específicos de amasado, ii) orden de adición de los ingredientes, iii) temperatura del agua iv) temperatura de la propia masa...entre otros factores._x000D_ _x000D_ Se espera que mediante las correlaciones se obtenga un modelo que evalúe la aptitud tecnológica de las harinas que entren en proceso y permita clasificarlas y actuar para que su comportamiento sea el óptimo en la elaboración de galletas._x000D_ _x000D_ Como resultado:_x000D_ - aumentará la robustez de los procesos de Grupo Siro permitiendo una rápida respuesta y alto grado de adaptación a la variabilidad de las harinas, obteniendo siempre productos homogéneos y de calidad._x000D_ - Permitirá reducir el número de residuos y lotes no conformes de productos finales que pueden situarse entre el 1,5% y el 3% del total de la producción lo que supone un coste económico importante y una ineficiencia en el uso de los recursos. (Spanish)
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Objective of the project_x000D_ The TANDEM project proposes the application of data analysis tools in the process of manufacturing GRUOO SIRO biscuits, which allow to obtain a predictive model that takes advantage of the correlations between the characteristics of the flour, the processing processes and cookies and an industrial target property index (IPO) to optimise the process of making cookies._x000D_ To achieve this, the experimental methodology necessary to establish a database that allows reliable and robust results can be obtained._x000D_ _x000D_ is more relevant to the process of establishing such a process. Kneading operation is essential in SIRO GROUP manufacturing processes and mainly affects the final texture of the products. During this operation it is necessary to: I) the care and control of the specific duration times of kneading, ii) order of addition of ingredients, iii) water temperature iv) temperature of the dough itself... among other factors._x000D_ _x000D_ It is expected that through the correlations a model will be obtained that evaluates the technological fitness of the flours that are in process and allows them to classify and act so that their behaviour is optimal in the preparation of cookies._x000D_ _x000D_ _x000D_ as a result:_x000D_ — will increase the robustness of the Siro Group processes allowing a rapid response and a high degree of adaptation to the variability of flours, always obtaining homogeneous and quality products._x000D_ — It will reduce the number of wastes and batches of non-compliant products that can be between 1.5 % and 3 % of total production, which represents a significant economic cost and inefficiency in the use of resources. (English)
13 October 2021
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Venta de Baños
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Identifiers
IDI-20181233
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