Ajinomoto Co., Ltd.

Takahiro Kuratani

Takashi Nakamura

Haruo Obana

Motohiko Hikuma

Takao Suganuma

Kazutaka Takahashi

Yasunobu Hasegawa

Yasutsugu Morita

Kiyoshi Usami

Akisato Tsukada

A method for controlling the temperature of edible dough to efficiently and promptly control the dough temperature without adversely affecting the working environments, to operate them for a long period of time, and to apply them to any type of a mixer. The method for controlling the temperature of the edible dough during a kneading step includes a step of kneading the edible dough. During the kneading of the edible dough, the method includes a step of introducing a predetermined amount of gas having a predetermined temperature and a predetermined humidity into a mixer. It is preferable that the gas for controlling the temperature of the edible dough has been prepared and kept in advance at a predetermined temperature and humidity, and is then introduced into the mixer on demand. It is also preferable that the gas is circulated and re-used without being discharged out of a system in which the mixer operates.

Method for controlling the temperature of edible dough during kneading step

The method of the present invention which relates to the measurement of the turbidity of a liquid media, is characterized by the following steps.

Method and apparatus for measuring the turbidity of liquid media

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Kawasaki, Japan

Takahiro Kuratani