Selection of the functional scheme of automation of the technological process of temperating during the production of black chocolate

Abstract

The article presents the development of a functional automation scheme for the tempering process in black chocolate production. The study emphasizes the importance of automation in ensuring stable technological parameters, particularly temperature and viscosity of the chocolate mass. The proposed scheme integrates level, temperature, and pressure sensors with automated control of pumps and valves, enabling continuous monitoring and regulation of the tempering zones. This approach guarantees product quality and consistency, contributing to the competitiveness of enterprises in the food industry.