Justification of the choice of measuring elements and actuators as means of automation of the temperature chamber during the production of black chocolate

Abstract

The article analyzes the selection of measuring elements and actuators as automation tools for the tempering chamber in black chocolate production. The study emphasizes the importance of precise temperature, level, and pressure control to ensure the stability of the tempering process and the formation of a proper crystalline structure of fats. Specific devices are justified, including platinum resistance thermometers (PT100), ultrasonic liquid level sensors, piezoelectric pressure sensors, solenoid valves, pumps, and electric motors. Their characteristics and advantages are discussed in the context of food industry requirements, highlighting efficiency, accuracy, hygiene, and compliance with international standards.