Method for the in-line measurement of the setting, contraction and wall release behaviour of confectionery/chocolate products which have been poured into moulds during production, and apparatus for carrying out this method

A method for in-line measuring of the solidification, contraction and wall separation behaviors of confectionary/chocolate products that are poured into molds during their production using several ultrasonic sensors including a transmitter and a receiver, wherein no direct sensor contact exists with the poured-in material, the method comprising:

• establishing the amplitude attenuation and the phase shift of the empty mold at room temperature based on the transmitted vibration signal that is received by the respective receiver;
• saving a mold-specific calibration signal in a computer
• using the respective mold for the pouring-in process of confectionary/chocolate products;
• detecting the ultrasonic waves that propagate through the material of the mold and the poured-in confectionary/chocolate products by the respective receiver;
• delimiting, based on the dissipative amplitude attenuation and phase shift from the maximum value of the received amplitude signal, the relevant point in time for the complete separation of the poured-in mass from the wall of the mold;
• and then
• determining the point in time for demolding of the confectionary/chocolate products based on the subsequent visibly improved continually progressing decrease of the amplitude for a complete separation of the mass from the wall of the mold.