Method and active control system for food treatment processes

A control system of a food treating process made of a plurality of sub-processes, comprising

• a plurality of product sensors, apt to detect characteristic sensor data of a food material being processed in each single subprocess,
• a plurality of plant sensors, apt to detect sensor data relating to operating quantities of single treatment machines which control each of said subprocesses,
• a plurality of control devices, apt to adjust process parameters of said treatment machines,
• a main hardware and software architecture apt to process said characteristic sensor data of food material depending on said sensor data of operating quantities of treatment machines for a plurality of subprocesses making up in sequence said treatment process,
• a database structure, wherein all said sensor data of food material and operating quantities for said plurality of subprocesses are stored for a plurality of treatment processes, characterized in that
• said main hardware and software architecture comprises a machine learning module which defines a driving metric of said subprocess control devices based on said characteristic sensor data of food material in a plurality of subprocesses making up in sequence a treatment process, in that
• said product sensors comprise at least
• a spectrograph apt to acquire spectrographic spectrum of a food material being processed in a subprocess, and
• a thermograph apt to acquire thermographic spectrum of food material in said same subprocess,
• said spectrographic spectrum and thermographic spectrum being processed in said main hardware and software architecture in a way correlated and combined in time, and in that
• said driving metric of said subprocess control devices is defined based on a comparison of a current spectrographic spectrum and current thermographic spectrum with a reference spectrographic spectrum and reference thermographic spectrum.