Detection of Packing Error in Baked Products Factory Utilizing an Acoustic Emission Method

摘要

In order to detect packing errors caused by a small fragment of a baked product in food factory, an acoustic emission (AE) method was applied. The relationship between the AE parameter and the size of the fragment was investigated at first. The amplitude of AE signals increased in direct proportion to the volume of the fragment. Next, texture was assessed to evaluate the relationship between the AE parameter and characteristics of broken product. Crunchy cookies tend to generate higher amplitude AE signals compared to crispy cookies.