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Smart and Optimized Dough Maker for Domestic Use

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Smart and Optimized Dough Maker for Domestic Use IPASJ International Journal of Electronics & Communication (IIJEC) Web Site: http://www.ipasj.org/IIJEC/IIJEC.htm A Publisher for Research Motivation ........ Email:[email protected] Volume 7, Issue 5, May 2019 ISSN 2321-5984 Smart and Optimized Dough Maker for Domestic Use Manisha Nilkanth1, Vivek R. Verma2, Rakshanda Singh3 and Sumit K. Singh4 1 Department of E&TC, Army Institute of Technology, Pune, Maharashtra, India 2 Department of E&TC, Army Institute of Technology, Pune, Maharashtra, India 3 Department of E&TC, Army Institute of Technology, Pune, Maharashtra, India 4 Department of E&TC, Army Institute of Technology, Pune, Maharashtra, India ABSTRACT Dough kneading machine is used for the formation of dough. Quality of dough depends upon kneading process. The conventional process of kneading is either by hand or by use of the machine. This paper aims at building a machine that provides dough for a fixed number of chapattis, one at a time. This product also optimizes the process of dough kneading as the dough maker available nowadays take water and dough as input in a single section and they require a minimum amount of flour to work which is liable to wastage. This product overcomes this problem by providing two different sections for water and dough after the user gets his specified number of chapattis the remaining flour can be put back into the container. It also takes the help of gravity for the flow of water and flour, so we do not need any extra motor to make the flour and water fall into the container thus reducing the power requirement. Keywords: Dough, Kneading, Microcontroller, Motor 1. INTRODUCTION Flatbread is an important part of the diet of a large population in the world. Most of the Indians’ staple diet includes roti’s. Kneading is a process, used to mix the ingredients and add strength to the final product. Its importance lies in the mixing of flour with water. When these two ingredients are combined and kneaded, the gliadin and glutenin proteins in the flour expand and form strands of gluten, which gives flour its texture. If the proportion of flour and water is not proper, then the dough turns out to be too hard or too soft. Hence, the dough kneader we have designed has a mechanized system for proportion control using the input mechanisms to control the proportions of the two. Usually, people knead the dough by hands, but It is a difficult activity. Hence various machines for kneading dough sprouted in the markets. But these machines are not affordable to middle-class. Moreover, the dough kneading that is done by the hand is done in a fixed amount that may in most cases be more than the amount required at the time. This extra dough needs to be kept in the refrigerator which degrades its quality and the nutritional value. It also occupies additional space in the refrigerator. The motivation behind this project is to make a simple and cost-effective device that will help towards the upliftment of the society. Also due to the majorly horizontal assembly of the traditional dough kneaders that have been in place until now the amount of power consumed to operate the device is larger since the number of motors required to transfer flour and water from one container to the other is also more. Hence, the idea of building a dough kneading machine that would be much cheaper than the already existing devices came. Apart from being less expensive this machine also produces dough in accordance with the number of roti’s required thus the need for storing extra dough is also eliminated. The dough kneader in this project has been made to work on motors and pumps of a very small voltage level thus reducing energy consumption moreover the kneader kneads the dough for only one roti at a time, hence the amount of wastage will be reduced to a great extent. Apart from this, the assembly of the kneader has been made vertical which would also ensure that no extra power is used in the transfer of materials from one compartment to the other. Due to all the above reasons, the device will become quite affordable. Volume 7, Issue 5, May 2019 Page 6 IPASJ International Journal of Electronics & Communication (IIJEC) Web Site: http://www.ipasj.org/IIJEC/IIJEC.htm A Publisher for Research Motivation ........ Email:[email protected] Volume 7, Issue 5, May 2019 ISSN 2321-5984 2. LITERATURE SURVEY Siraj M. Tamboli [1]; stated that as the technology is growing, we want to add more luxury in the human lifestyle. The purpose of his work was to make a dough kneading machine which would have no cleaning problem, consume lesser power, would have low cost and less time-consuming. This work also focused on issues like safety and environment- friendly and noise reduction while operation. The system design comprised of a microcontroller (AT89C51), an ac motor, a belt and a container with suitable blades for the kneading process. First, the flour and water are put into the container where the dough is to be prepared. Then a signal to the microcontroller is given to start the dough kneading process, which in turn starts the ac motor. The ac motor rotates the belt which in turn rotates the blades of the container and we get the dough. The limitation of this model was that it was not at all automated and the measurement of dough and water needed to be done manually. Felix Reinhart, Sebastian Wessels, Ansgar Trachtler [2]; stated that for good quality and consistent dough the speed of rotation, the time of kneading and continuous monitoring of the kneading process is required. The purpose of this paper was to design an intelligent kneading machine that has the capability to decide the speed of rotation and when to stop so that the consistency of the dough is maintained. The process started with the measurement of the flour and the water that would be required for the dough. The capacity of the bowl was 50Kg and the proportions were 25kg wheat, 14.51kg of water, 0.5kg of salt and 0.5kg yeast. Then the motor was started for mixing the ingredients. This stage consisted of three parts detection, control, and prediction. Detection part identifies the phase of the dough, the reference signal for the rotational speed is determined using the detection part and lastly for the prediction of the expected dough, the aforementioned-idealized model is used. For detection and control part Euler’s algorithm is used until a point of optimal dough is reached. The limitation of this model was that it was very bulky, so it could not be used for domestic purposes. Hasbi Apaydm, SukruKitis [3]; The primary aim of this paper was to automate the process of dough kneading. The process started with storing the flour in moisture free environment and then transporting it in the intended amount to the mixing cavity where it would be mixed with a proper proportion of water in order to become a dough. But for this process, a five-flow method was considered. This consisted of 5 24V, D.C. pneumatic valves to enable the flow of flour from silo to the kneaders. 5 24V, D.C. solenoid valve to allow the flow of water to the same kneaders, % motors to take the flour from silo and flour line. In order to be able to calculate the liters of water being sent to the kneader water flow meters are installed after each solenoid valve. Motor, solenoid valve, pneumatic valve, water meters are controlled with the designed system to provide automation to the process. Amit B Solanki [4]; the goal of this paper was to design and develop an automated fast food machine for large food industry applications. Automated fast food machine is a device that squeezes the dough mixture of fast food with following categorized efficiency such as time, human effort, safety, cleaning and quality during fast food making. This designed machine can squeeze dough mixture using screw extruder with electric power and can be extruded out using rotating conveyer from the machine. Therefore, the production rate of the fast food making machine is high as compared with other manual and commercially available machines. 3. BLOCK DIAGRAM AND DESCRIPTION Figure 1 Block diagram of dough kneader Volume 7, Issue 5, May 2019 Page 7 IPASJ International Journal of Electronics & Communication (IIJEC) Web Site: http://www.ipasj.org/IIJEC/IIJEC.htm A Publisher for Research Motivation ........ Email:[email protected] Volume 7, Issue 5, May 2019 ISSN 2321-5984 3.1 Keypad It is in place for the purpose of taking input in the form of a number from the user. 3.2 ATMEGA 328 This microcontroller forms the basic controlling unit of the entire system such that inputs are given to it and as output, it controls various mechanisms as per need. 3.3 D.C. Pump The dc pump is a device that allows circulation of water from the container where water is stored to the place of action that is the container where actual kneading is to be done. 3.4 D.C. Motor The dc motor is used for the rotation of the blades in the kneading container. The design of the blades needs to be done in a way that it is blunt so that it does not cut through the dough. The dc motor needs to be chosen in a way that it has high torque but has moderate speed. 3.5 Stepper Motor The stepper motor is placed in the assembly to provide precise movement of the slider.
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