Construction of an experimental pilot-scale electric oven using wireless sensor instrumentation for baked food evaluation

- The system is powered by software through wireless communication.
- The monitoring of the internal heat of the oven is done through sensors and data are collected by wireless communication.
- The conveyor speed is calculated by software and depends on the material used for making the product.
- The digital signal was processed using a computational algorithm.

This work aims at the development of a pilot-scale electric oven to test the possibility of evaluating baked food propriety by using a wireless sensor network. The experiment was realized in the Faculty of Animal Science and Food Engineering where the technologies will enable new possibilities to analyze baked food improvements. To test the oven developed, an experimental setup with traditional Brazilian baked food was investigated. The food investigated was biphasic; it consisted of a filler surrounded by flour-based dough. An image of the biphasic food was acquired to control the oven temperature and belt velocity during the baking process and then to check whether the baking had been carried out correctly. In addition, the temperature inside the filler was monitored using an encapsulated wireless system. The experimental setup developed was able to demonstrate how digital images and filler temperatures could be used to control the oven temperature and belt velocity within the pilot-scale oven.