Innovative continuous dough kneading system: Improving the efficiency of food production using the example of papadam

Modern challenges in the food industry require the development of innovative technological solutions, especially in the production of traditional products with high requirements for dough consistency. The study is aimed at developing and implementing a continuous kneading system that overcomes the limitations of traditional technological processes through comprehensive production optimisation. The research methodology is based on engineering modelling, experimental testing and production testing of the system, including the development of gravimetric dosing of ingredients, the introduction of pre-mixing and the creation of a unique kneading body. The experimental results demonstrate the significant advantages of the developed technology: reduction of production waste by up to 5%, reduction of energy consumption by 30% and stabilisation of dough moisture within ±1.5%. The proposed system not only ensures high dough homogeneity, but also creates the prerequisites for adapting the technology to different types of raw materials and production conditions, which opens up new prospects for improving the efficiency of food production. Further research is aimed at integrating artificial intelligence to automatically optimise kneading parameters and expanding the scope of the technology to different types of food products