Optimizing of Baking Processes by Means of Electrical Capacitance Tomography

M. Neumayer, M. Moser, B. George and H. Zangl

Institute of Electrical Measurement and Measurement Signal Processing, Kopernikusgasse 24/4, A-8010 Graz, Austria, Graz University of Technology Email: neumayer@tugraz.at

ABSTRACT

In this paper the application of Electrical Capacitance Tomography for monitoring of electrical properties of dough during the baking process is investigated. Both, conductivity and permittivity of the cake are reconstructed over time. The results indicate that the permittivity can be a useful indicator for the progress of the baking process.

Keywords Impedance tomography, baking, Gauss Newton, process control