Assignment 1 Qual8360
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School
Conestoga College *
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Course
8000
Subject
Industrial Engineering
Date
Dec 6, 2023
Type
docx
Pages
5
Uploaded by mehak282
Assignment 1
Industrial IoT / Process Data for Quality Assurance
Subject: -
QUAL8360 - sec6 -
Current Topics in Quality Engineering
Submitted to: - Jim Whitsitt
Submitted by: - Robin Sharma
Executive summary: -
A process of bread baking was chosen for improvement where IIoT devices can
be implemented to collect the data that can be used for improving the quality of the product. Four
critical inputs, such as Dough consistency, oven temperature, moisture content in the oven, and size of
dough were identified which directly relate to the quality of baked breads. 4 different industrial sensors
were also proposed to transfer the live data to the quality assurance department via LAN.
The process that I have chosen for improvement is the bread-baking process. I had been inspired to
choose this improvement process when I was discussing it with my friend who works in a bakery. He told
me that almost 40% - 50% of the daily production of their bakery goes in the garbage. And the primary
reason behind the bad quality product was the dough consistency.
The critical inputs for the dough would be as follows: -
1.
The weight of wheat flour, baking powder and salt
2.
The volume of water
3.
Mixing time of batter
4.
The temperature at which dough is taken for slicing.
Proposed inputs to be measured: -
1.
Consistency of the dough: -
To have a uniform consistency of a dough is very important because,
if the dough is not consistent the different batches produced can be significantly different from
each other.
2.
Amount/size of sliced dough to be baked: -
Same as the consistency, the size of the dough is
critical to have the identical sizes of the bread/bun being made in the bakery.
3.
Moisture content in the oven: -
While baking the bread a humid environment or steam is
critically needed to be maintained. A range of 60% - 80% humidity is needed to be maintained in
the oven.
4.
Temperature of the oven: -
A high temperature in the oven can overbake the bread and reduce
the quality of the bread.
How to measure these inputs: -
1.
The consistency of the dough can be measured by measuring the moisture content of the dough.
The moisture can be measured by using the Moisture Meter.
2.
The size of the dough can be measured by using the optical/laser measurement sensor that is
generally used to measure the diameter of the objects.
3.
The moisture in the oven can be measured using the same type of sensor used to measure the
moisture in the dough.
4.
Temperature in the oven can be measured using an infrared sensor.
Sensors proposed to be used: -
All of the sensors will be connected by LAN.
1.
Chilled Mirror Hygrometer - Michell S8000 Remote
(For measuring humidity in Oven)
https://www.processsensing.com/en-us/products/s8000-remote-chilled-mirror-
hygrometer.htm
o
Operating Range: - -40 to +120°C dew-point range with ±0.1°C accuracy
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2.
IR – 3000 Sensor
(For measuring moisture content in dough)
https://www.moisttech.com/products/line-ir-3000/
3.
High-speed 2D optical micrometer TM-3000 series
(For measuring size of dough)
https://www.keyence.ca/ss/products/measure/select/application/outer_inner_diameter.jsp
?ad_local=cbgt
Operating Range
4.
FST600-400A Online Infrared Temperature Sensor
(For measuring the oven temperature)
https://www.firstratesensor.com/product/FST600-400A-Online-Infrared-Temperature-
Sensor-78.html
Operating range: -
0~100ºC, 0~200ºC, 0~300ºC 400ºC 500ºC TO 1200 ºC
All of the sensors that are proposed to be used for improving the process have operating
ranges such as temperature range and moisture measurement, which is suitable for all types
of processes that need to be improved.
References: -
1.
https://www.processsensing.com/en-us/products/s8000-remote-chilled-mirror-
hygrometer.htm
2.
https://www.moisttech.com/products/line-ir-3000/
3.
https://www.keyence.ca/ss/products/measure/select/application/outer_inner_diameter
.jsp?ad_local=cbgt
4.
https://www.firstratesensor.com/product/FST600-400A-Online-Infrared-Temperature-
Sensor-78.html