Study and Design of a Wireless Sensors Network for the Optimization of Bread Manufacturing Process

This work deals with the study and design of a wireless sensors network (WSN) architecture to optimize the manufacturing process of Sardinian Carasau bread. In a scenario of a small-scale bakery industry, a set of process variable to be monitored to optimize the product manufacturing is defined. Then a WSN architecture is studied and set-up to allow for real-time and in situ data collection during both the dough production and the leavening steps. Commercial on-the-shelf and cost-effective integrated electronics is employed. Finally, a user-friendly interface is provided to enhance the understanding, control and, in particular, to favor the optimization of the process.