AUTOMATED CONTROL SYSTEM OF THE TEMPERATURE CHAMBER DURING THE TECHNOLOGICAL PROCESS OF THE PRODUCTION OF DARK BAR CHOCOLATE

Abstract

The article describes the relevance of tempering chamber control and optimization during the production of dark bar chocolate. The importance of its optimization to ensure product quality and process stability is indicated. The principle of operation of the temperature chamber is described. The parameters of the technological process of tempering in the tempering chamber are indicated. A functional scheme for automating the temperature chamber has been developed.